Turkey Chili with Kidney Beans

This chili is absolutely fabulous either on it's own or over a baked potato with sour cream, shredded cheddar cheese, and chives. The flavor of the chili improves with age. Try to make it a day or two before serving. It can also be frozen for a month.

Tikka Masala

I know I haven't written in awhile and I apologize for that. However, I recently have found inspiration in a new cookbook called How to Cook Indian by Sanjeev Kapoor. The flavors are huge and comforting and the texture is absolutely luscious. I served this with some homemade garlic naan and spiced brown rice. You can easily make your own spiced brown rice by adding 5 whole cardamom pods, 5 whole cloves, and 2 cinnamon sticks to your pot of rice—the result smells like dessert! It would probably make a lovely rice pudding as well.