Feeding the Driving Spirit
I don’t know about you all but I have found myself cooking so many more meals at home this past year. I find the most difficult part in making these daily meals is coming up with ideas that make everyone happy, or at least something they will all agree to eat.
Luckily, I have a collection of cookbooks, some my mother left me with worn pages and notes, some in Turkish that I end up substituting half of the ingredients with things that are readily available here, and a few that I have purchased because the meal on the cover looks good.
Last week on our snowy Monday, I was at a loss for ideas of what to make, so I went back to my cookbooks. I stumbled across “Feeding the Driving Spirit,” a collection of recipes by parents, faculty and staff, put together by the Flint Hill Parents’ Association in 2007. Although not that long ago, it was like a blast from the past! It was like going through a yearbook, with the number of familiar names I saw.
I thought about what to make. Do I try Emily Thomas’ (wife of our wonderful headmaster) Fisherman’s Stew? Maybe Sarah Magner’s Broccoli Feta Pie? Or, Debbie Ayers’ Orzo Salad? I settled on Turkey Chili by my friend Natalie Milman P ’17, ’22.
I have known Natalie since we first came to Flint Hill. If you have a child in the class of 2022, you will remember that she always hosted a Coffee for our class, at the beginning of each school year. I have been out to dinner with Natalie enough to know how much she values good food, so I knew her recipe would be great, and it was! Not only did my family enjoy a delicious dinner and lunch the next day, but I felt closer to my friend, Natalie.
If you have a recipe you would like to share, please email it to me: firstname.lastname@example.org.
If I receive enough, I will find a way to share them with the community.
For now, please enjoy Natalie Milman’s Turkey Chili recipe:
2 packages ground turkey (each package should be 1-1 1/2 lbs.)
1 quart chicken broth or stock
1 onion, chopped
2 cloves garlic, chopped
Salt and pepper
1 can cannellini beans
1 cup cooked white rice
½ cup shredded cheese
½ cilantro chopped
¼ cup jalapeno peppers, seeded and chopped
1 fresh lime
Brown turkey in a pan. Remove, drain excess fat, and place in a large pot. Sauté onion and garlic in the same pan. Remove and place in a large pot. Cook turkey, onion, garlic, and chicken broth on medium heat. (if you like less soupy chili, then only add half the broth). Add salt, pepper, cumin, garlic powder, and cayenne pepper to taste. Add a can of cannellini beans. Heat thoroughly. Serve over white rice and garnish with cheese, chopped cilantro, and chopped jalapeno peppers. Squeeze fresh lime juice in each bow. Use lime as a garnish too.
Enjoy this time with your families, and I will see you all soon!
Sibel Unsal P ’22, Parents’ Association President