Turkey and Mushroom Chili

The days are hot in August, aren't they? I can think of no better way to spend an afternoon than further heating up my apartment with a pot of boiling death turkey lava for an hour or so. But no joke, this is delicious and (to my knowledge) purdy darn good for you.



Ingredients:
Onion, diced
Mushrooms, diced
1 Lb Ground Turkey
2 Tb Chili Powder
1 Tb Oregano
Red Pepper Flake, to taste
28 Oz Can of Tomatoes
Bottle o' Brewskie
2 Tb Cornstarch diluted in water

Sautee Onions for a while, throw in Mushrooms and saute until mushrooms start to spit out the water they stole. Add Turkey and cook until no longer pink. Add spices and saute for about a minute to wake them muthas up. Add what's left of Beer after you drank it. Add Tomatoes and mash with a potato masher. Simmer whole concoction for about an hour. Add cornstarch, let boil a moment, and eat!

Asparagus Soup

Asparagus Soup:
1 Lb Asparagus
2 Tb Butter
2 Tb Flour
1 Cup Milk
1 Cup Water
Parmesan, Lemon Juice, Salt, Pepper, anything else you wanna chuck in.

Cut up Asparagus and boil until tender. Drain.
Melt butter in the pot, add flour. Cook until smells nuttalicious.
Add milk and water and whisk quickly to dissolve roux.
Add cooked asparagus, buzz it, add delicious flavorings of your choosing, slurp!

Corn Soup with Cilantro Oil

I cooked way too much last night. There is a dish monster waiting for me in the kitchen covered in purees, gravies, and butter. It may be delicious, but as the day grows longer, it's growing stronger. Wish me luck.

Anyhoo, Corn Soup. Use good corn when making this, because... that's just about all it tastes like. Just a warning.



Ingredients:
1 Corn Cob per Serving (I used 3)
1 Small Potato per 4 Cobs (I used a whole potato for 3, and it turned out rather potatoey)
A Shallot
A sploosh of Cream

A handful of Cilantro
About a cup of Olive Oil

Sweat (not brown, as I did) a Shallot in oil. Add the diced Potato and cover with water (or stock if you're fancy schmancy and not a cheap-o like me.) Cook until mashable. While they're cooking, get that thar corn off that thar cob, turn the knife over, and scrape out the juicy bits. When the potatoes are smooshy, add the corn and heat through. Buzz the suckers, add some cream, and season to deliciousness. Blend Cilantro and Oil together, season, and garnish the soup.