Food on the Brain?

NYC, recipeVirginia HartComment

It's too cold to get out of bed, it's too cold to go to work, it's too cold to go to the gym, it's too cold to walk, it's too cold to stand still, it's too cold to breathe.

But it's never too cold to eat.

NYC Restaurant Week started yesterday and it goes until February 6th. Click here to check out over 300 venues that are participating in the $24 Lunch / $35 Dinner 3-course meals.

Are you ever out & about late at night and you discover you're starving and you're not sure what's open nearby? TimeOut NY has compiled a list of late-night restaurants in NYC by neighborhood. How handy! Click here to see.Β And then save the link to your mobile device. You know you'll need it, you midnight-snacker you.

Last, but not least, it's time for a good winter recipe:

Turkey Chili
(It makes btwn 8 and 10 servings. It's great to freeze or to last all week!)


1 1/2 teaspoons olive oil
1 lb ground turkey
1 chopped onion
2 cups water
1 can crushed tomatoes (28 oz)
1 can kidney beans - drained, rinsed, mashed (16 oz)
1 can chili beans (16 oz)
1 tablespoon minced garlic
2 tablespoons chili powder
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
dash of cinnamon


-Heat oil in large pot over medium heat.Β 
-Place turkey in pot and cook until evenly brown.
-Stir in onion and cook until tender.
-Pour water into pot.
-Mix in tomatoes, kidney beans, chili beans, and garlic.
-Season with chili powder, oregano, cayenne pepper, cumin, salt, pepper, and cinnamon.
-Bring to a boil.
-Reduce heat to low, cover, and simmer for 30 minutes.

Recipe is a combination of others from

until next time,