Jeanette - Off The Cuff

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Blogger at: and -- My name is Jeanette, and I was born in Sweden, but unlike the famous Muppet, I am not a professional Swedish Chef. I actually studied design and photography. I also was a freelance indie-rock critic for several magazines from 1998-2005, and had an in-house PR company for a while. Cooking is in my DNA--my dad's brother was a chef and their father was a pastry chef, my mom's mother was a caterer, who published a cookbook of traditional Finnish breads and pastries when she was 92. Everyone else in my family loves to cook, and we're not afraid to experiment. I have a yen for interior design and remodeling.

Friday, June 26, 2015


Raspberry Ginger Kombucha on the rocks
EDITED 01-25-2016 with an important medical note. Due to my own naive overconsumption of Kombucha, I was actually causing damage and stress to my liver, which was discovered with a standard blood test. Please be aware that this is a beverage with live organisms in it, and it should only be consumed in small quantities, as a "health tonic." At most 4 or 5 oz per day. I was actually drinking 12-16 oz per day, the way I might have regular ice tea in a big glass. My dear friend and "sister-in-law-once-removed", who is a nutritional therapist, did some extensive research and learned that people who have had toxic mold exposure should not drink kombucha at all, nor have raw vinegar with "the mother" in it.  That all rings a bell for me, because I was chronically exposed to toxic mold for 3 years in a rental house in the 1990s.  Furthermore, after discovering my off-kilter lab work, I told all my friends who drink kombucha to be cautious. One of my friends also decided to get bloodwork done and her liver enzymes were also elevated after regular kombucha drinking. So please use caution! As fun as it is to make this natural beverage, if you are in doubt at all, ask your doctor to run some bloodwork on you, especially if you feel more fatigued or lethargic, or start having any illness symptoms after consuming it. I am not a doctor. I am just sharing my own experience in the last 3 months, after six months of daily kombucha drinking.  As for myself, I'm afraid my kombucha drinking days are over. I'll miss it's tart, fizzy effervescence, but I only get one liver.

Tuesday, June 2, 2015

Turkey Chili

This chili came together a month or two ago, but I made it again 2 more times, and it's always yummy, so I figured I should blog it for my fateful... uh... I mean, Faithful followers.

This one is on the milder, savory side. You could definitely pack some heat into the mix by increasing spices or adding some hot sauce or jalapenos but I liked how it was really tasty, and could be kid friendly as well, if that's a concern to anyone.

So... as pictured here below, the contents are pretty simple.


1 package ground turkey
1 cup cooked rice
1 can kidney beans *(or try other beans, instead of kidney / black)
1 can black beans
1 can diced tomatoes
1/2 can tomato paste (Cont'd below)

1/2 yellow or white onion, finely diced
1 tsp Oregano (more to taste)
1 tsp salt
1/2-1 tsp ground coriander
1 tsp smoked paprika
1/2 tsp ground white pepper
1/2 tsp Chili Molido Powder
1 whole chipotle pepper

(Optional, 1/2 tsp cayenne powder, to make it spicier)


Begin by dicing up the half onion, into small pieces,  and then add a bit of butter or vegetable oil to the bottom of a large soup pot or cast iron Dutch Oven, over medium heat. Add onions, and sautee, stirring often until translucent or slightly caramelized.

Turn up heat to medium high, and add in ground turkey. Break it up frequently with a spatula or spoon to brown it evenly.  When it is cooked through, pour in spices and seasonings, and add all the canned ingredients. Let this simmer for at least a half hour or more.

Serve to your liking, with shredded cheese, corn muffins, sour cream, chopped onions,  or other toppings like hot sauce, jalapenos, or chives.

For more chili of my chili recipes, check out these options, Sweet potato chili and Black Bean Chili with Cilantro.

Until next time!