iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Cumin-Scented Stir-Fried Beef with Celery

Ingredients:
6 ounce steak such as blade or flank (trim any fat and gristle)
2 1/2 teaspoon reduced-sodium soy sauce, divided
1/2 teaspoon cornstarch, divided
2 tablespoon Chinese rice wine or medium-dry Sherry
2 teaspoon vegetable oil, divided
1/2 teaspoon minced peeled ginger
1/2 teaspoon minced garlic
1/8 teaspoon cumin seeds
1/8 teaspoon hot red-pepper flakes
2 celery ribs, sliced diagonally 1/4 inch thick, leaves chopped and reserved separately
Equipment: a well-seasoned 12- to 14-inch flat-bottomed wok or a 12-inch heavy skillet

Instructions:
Halve steak lengthwise if large. Slice across the grain about 1/8 inch thick.
Toss beef with 1/2 teaspoon soy sauce, 1/4 teaspoon cornstarch, and a pinch of salt.
Stir together rice wine, remaining 2 teaspoon soy sauce, and remaining 1/4 teaspoon cornstarch.
Heat wok over high heat until smoking, then pour 1 teaspoon oil down side and swirl to coat. Add beef in 1 layer and cook, turning occasionally, until browned, less than 1 minute. Transfer to a bowl.
Add remaining teaspoon oil to wok, then add ginger, garlic, cumin, and red-pepper flakes and stir-fry 15 seconds. Add celery and stir-fry 1 minute, then add beef and juices and stir-fry 15 seconds. Stir rice-wine mixture, then pour into wok and stir-fry until sauce is bubbling, about 30 seconds. Remove from heat and stir in celery leaves.
Smoked-Sable Tartare with Beets and Watercress

Ingredients:
3 medium beets (about 1 1/2 pound with greens)
1/4 cup finely chopped shallots
2 tablespoons white-wine vinegar
2 1/2 tablespoons fresh lemon juice, or to taste
1/4 teaspoon sugar
1/4 cup extra-virgin olive oil
1/2 pound sliced smoked sablefish (black cod), chopped (about 1 1/3 cups)
2 bunches watercress, torn into small sprigs (6 cups)
Equipment: heavy-duty foil; a 2 1/2-inch pastry ring or cookie cutter without a handle

Instructions:
Preheat oven to 450°F with rack in middle.
Trim beets, discarding stems and greens (or reserve for another use), then wrap together in foil and roast until tender, about 1 1/4 hours. Let beets stand in foil at least 15 minutes, then remove from foil and cool. Remove skins and cut beets into 1/3-inch dice.
Whisk together shallots, vinegar, lemon juice, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then whisk in oil. Reserve 2 tablespoon vinaigrette for watercress and toss remainder with beets. Let marinate at room temperature 30 minutes.
Drain beets in a sieve set over a bowl and set beet vinaigrette aside.
Put pastry ring in center of a salad plate and gently press about 2 1/2 tablespoons fish into bottom of ring, then put about 1/4 cup beets over fish. Repeat on 7 more plates.
Toss watercress with reserved 2 tablespoons vinaigrette and mound over beets (a small handful per plate). Drizzle a little beet vinaigrette around each plate.
Celery Apple Granita

Ingredients:
1 (1,000-mg) tablet vitamin C (ascorbic acid)
2 Granny Smith apples, very coarsely chopped
2/3 cup water, divided
1 tablespoon chopped tarragon
4 cups very coarsely chopped celery ribs (from 1 bunch)
Equipment: a flour sack or linen cloth

Instructions:
Crush vitamin C tablet in a bowl with back of a spoon, then line a sieve with dampened flour sack cloth and set over bowl.
Purée apples with 1/3 cup water in a food processor (do not use a blender) until almost smooth, then pour into cloth. Bunch up cloth around mixture and squeeze as much clear juice as possible through cloth (about 11/2 cups). Discard solids remaining in cloth. Rinse and wring out cloth, then return to sieve.
Purée tarragon with remaining 1/3 cup water in processor until water is deep green, then add celery and purée until almost smooth. Pour into lined sieve and squeeze out juices (about 1 1/2 cups) into bowl with apple juice. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
Freeze mixture in an 8-inch square baking dish, scraping and stirring with a fork every 30 minutes, until frozen, at least 3 hours. (It will be too hard to scrape once fully frozen.)
Turkey Reubens

Ingredients:
1/3 cup mayonnaise
1 tablespoon ketchup
1 tablespoon sweet pickle relish
2 teaspoons cider vinegar
4 slices rye bread
6 ounces sliced cooked turkey
3/4 cup drained sauerkraut
1/4 pound sliced Swiss cheese (4 or 8 slices)
3 tablespoon unsalted butter

Instructions:
Whisk together mayonnaise, ketchup, relish, vinegar, and 1/8 teaspoon each of salt and pepper. Spread on bread and make sandwiches with turkey, sauerkraut, and cheese.
Melt butter in a 12-inch nonstick skillet over medium heat, then cook sandwiches, turning once, until bread is golden and cheese is melted, about 6 minutes total.
Sage Stuffing

Ingredients:
1 medium onion, coarsely chopped
2 celery ribs, coarsely chopped
7 tablespoons unsalted butter, divided
1 good-quality baguette (1/2 pound), cut into 1-inch cubes (8 cups)
1/3 cup chopped celery leaves
1 1/2 tablespoons chopped sage
1 cup turkey stock or reduced-sodium chicken broth
1 large egg

Instructions:
Preheat oven to 400°F with rack in lower third. Butter a 11/2-qt shallow baking dish or gratin dish.
Cook onion and celery in 6 tablespoon butter with 1/2 teaspoon salt and 1/4 teaspoon pepper in a large heavy skillet over medium heat, stirring occasionally, until softened, 8 to 10 minutes. Transfer to a bowl and toss with bread cubes, celery leaves, and sage, then cool 5 minutes. Whisk together stock and egg (if stock is hot, gradually whisk into egg), then toss with bread mixture until absorbed. Transfer to baking dish and dot top with remaining tablespoon butter.
Bake, covered with foil, 30 minutes, then uncover and bake until top is golden, about 10 minutes more.
Lattice Apple Pie with Mexican Brown Sugar

Ingredients:
1/2 pound piloncillo (unrefined brown sugar; also called panela)
3/4 cup water
4 (1-inch-wide) strips orange zest
1/4 teaspoon cinnamon
1/4 teaspoon ground allspice
2 1/2 pound medium apples
3 tablespoons all-purpose flour
Pastry dough (for a double-crust pie)
1 tablespoon milk
1 teaspoon sugar
Accompaniment: rum ice cream

Instructions:
Put a large heavy baking sheet in middle of oven and preheat oven to 425°F.
Bring piloncillo, water, zest, spices, and 1/8 teaspoon salt to a boil in a small heavy saucepan, covered, stirring occasionally until piloncillo has dissolved. Remove lid and boil over medium-low heat until syrup is thickened and reduced to about 3/4 cup, 6 to 10 minutes. Discard zest and cool syrup slightly.
Meanwhile, peel and core apples, then cut into 1/2-inch-wide wedges.
Toss apples with flour, then with syrup.
Roll out 1 piece of dough (keeping remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9-inch pie plate.
Trim edge, leaving a 1/2-inch overhang, and chill shell.
Roll out remaining piece of dough on a lightly floured surface with a lightly floured rolling pin into a 16-by 11-inch rectangle. Cut dough crosswise into 11 (1 1/4-inch-wide) strips.
Stir apple mixture, then spoon evenly into pie shell. Weave a tight lattice pattern over pie with pastry strips.
Trim all strips flush with edge of pie plate. Fold bottom crust up over edge of lattice and crimp. Brush lattice (but not edge) with milk and sprinkle with sugar.
Bake pie on hot baking sheet 20 minutes.
Reduce oven temperature to 375°F and bake until crust is golden and filling is bubbling, 50 to 60 minutes more. Cool pie to warm or room temperature, about 1 1/2 hours.
Sautéed Broccoli Rabe

Ingredients:
2 bunches broccoli rabe (about 2 1/4 pounds total), trimmed and cut into thirds
3 tablespoons extra-virgin olive oil
1/4 teaspoon hot red-pepper flakes

Instructions:
Blanch broccoli rabe in 2 batches in a large pot of boiling salted water (2 tablespoons salt for 6 quarts water) until stems are crisp-tender, 2 to 3 minutes, then drain well and pat dry.
Heat oil with red-pepper flakes in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté broccoli rabe with 1/2 teaspoon salt until well coated, about 2 minutes. Serve warm or at room temperature.
Cranberry Pineapple Salsa

Ingredients:
1 (4-pounds) pineapple, peeled, cored, and cut into 1/2-inch pieces
1medium onion, chopped
1 tablespoon vegetable oil
1 (12-ounces) bag fresh cranberries (3 1/2 cups; not frozen)
1/3 cup packed dark brown sugar, or to taste
1/4 cup Seville orange juice (or 2 tablespoon each of fresh lime juice and regular orange juice)
1 cup packed cilantro sprigs
coarsely chopped

Instructions:
Preheat oven to 450°F with rack in upper third.
Toss pineapple and onion with oil and 1/2 teaspoon salt in a large 4-sided sheet pan, then roast, stirring occasionally, until charred in spots, 40 minutes to 1 hour.
Meanwhile, pulse cranberries in a food processor until coarsely chopped, then transfer to a large bowl and stir in 1/3 cup brown sugar.
Add hot roasted-pineapple mixture, stirring until sugar has dissolved, then stir in citrus juice. Season with brown sugar and salt. Cool, then stir in cilantro. Let stand, covered, 1 hour.
Greek-Spiced Baked Shrimp

Ingredients:
1 medium onion, chopped
2 garlic cloves, finely chopped
3 tablespoon extra-virgin olive oil
1/2 teaspoon hot red-pepper flakes
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 (28-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped
Pinch of sugar
1 1/4 pound large peeled and deveined shrimp
1/4 pound feta, crumbled (2/3 cup)
2 tablespoons chopped dill
Accompaniments: crusty bread or steamed white rice; a green salad
a green salad

Instructions:
Preheat oven to 375°F with rack in middle.
Cook onion and garlic in oil with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat until softened, about 5 minutes. Stir in spices and cook, stirring, 30 seconds. Add chopped tomatoes with juice and sugar and simmer, uncovered, stirring occasionally, until slightly thickened, about 20 minutes. Remove from heat.
Season shrimp with 1/8 teaspoon salt, then stir into tomato sauce. Transfer to a 2-quart shallow baking dish and top with feta. Bake until just cooked through, 18 to 20 minutes. Serve sprinkled with dill.
Turkey Hash

Ingredients:
1 1/2 pounds medium Yukon Gold potatoes
7 tablespoons unsalted butter, divided
1 medium onion, finely chopped
2 Cubanelle peppers (Italian green frying peppers), finely chopped
1 cup shredded cooked turkey (preferably dark meat)
4 large eggs

Instructions:
Generously cover potatoes with cold water, then simmer, partially covered, until just tender, 20 to 25 minutes. Drain. Cool slightly, then peel and coarsely grate with a box grater.
While potatoes cool, melt 6 tablespoons butter in a 12-inch nonstick skillet over medium-high heat and cook onion and peppers, stirring occasionally, until golden brown, 8 to 10 minutes.
Add potatoes, turkey, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, turning occasionally, until browned in spots, 15 to 20 minutes. Transfer hash to plates.
Fry eggs in remaining Tbsp butter in skillet over medium heat. Serve on top of hash.
Spaghetti and Swiss Chard With Garlic Chips

Ingredients:
1/3 cup extra-virgin olive oil
1 head garlic, cloves peeled and thinly sliced lengthwise
1 medium onion, finely chopped
1/2 cup dried currants
2 pounds green Swiss chard, stems and center ribs finely chopped and leaves coarsely chopped separately
1/2 cup water
1 pound spaghetti
1/2 cup Kalamata olives, cut into slivers
6 ounces feta
crumbled (1 1/2 cups)

Instructions:
Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic, stirring, until golden, about 3 minutes. Transfer garlic with a slotted spoon to paper towels to drain.
Cook onion in oil remaining in skillet over medium heat, stirring occasionally, until softened, 3 to 5 minutes. Add currants and cook, stirring, until plumped, about 1 minute.
Stir chard stems into onion mixture with water and 3/4 teaspoon each of salt and pepper. Cook, covered, over medium-high heat until almost tender, about 5 minutes. Stir in chard leaves and cook, covered, until stems and leaves are tender, about 5 minutes.
Meanwhile, cook spaghetti in a pasta pot of boiling salted water (2 tablespoons salt for 5 quarts water) until al dente. Reserve 1 cup pasta-cooking water and drain spaghetti.
Toss spaghetti with chard, olives, and 1/2 cup cooking water, adding more cooking water if necessary. Season with salt and pepper. Serve sprinkled with feta and garlic chips.
Rum Ice Cream

Ingredients:
2 cups heavy cream, 1 cup whole milk, 3/4 cup packed dark brown sugar, divided, 1/2 teaspoon grated nutmeg, 2 large eggs, 1/3 cup dark rum, Equipment: an ice cream maker

Instructions:
Bring cream, milk, 1/2 cup brown sugar, and nutmeg to a simmer in a heavy medium saucepan over medium heat, stirring.
Meanwhile, whisk together eggs, remaining 1/4 cup brown sugar, and 1/8 teaspoon salt in a large bowl. Add cream mixture in a slow stream, whisking. Return to saucepan and cook, stirring with a wooden spoon, until mixture coats back of spoon and registers 175°F on an instant-read thermometer (do not boil).
Immediately strain custard through a fine-mesh sieve into a metal bowl. Stir in rum and chill custard at least 6 hours.
Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, about 2 hours.
Smashed Potatoes with Roasted-Garlic Gravy

Ingredients:
1 large head garlic, 2 tablespoons olive oil plus additional for drizzling, 1 leek, quartered and washed, 1 onion, left unpeeled, quartered, 2 carrots, quartered, 1 parsnip, quartered, 2 celery ribs, quartered, 1 Turkish or 1/2 California bay leaf, 1/2 teaspoon black peppercorns, 1 1/2 cups dry white wine, 1/3 cup soy sauce, 6 cups cold water, 4 pounds boiling potatoes, 3 tablespoons unsalted butter, cut into pieces, 3 tablespoons extra-virgin olive oil, 5 tablespoons unsalted butter, 1/3 cup all-purpose flour

Instructions:
Preheat oven to 400°F.
Separate 6 cloves from garlic (do not peel), drizzle with a little olive oil, and double-wrap tightly in foil. Roast until garlic is very soft, about 45 minutes.
While garlic roasts, heat oil (2 tablespoons) in a 4-to 5-quart heavy pot over medium heat until it shimmers, then cook vegetables, remaining garlic cloves (separated but not peeled), bay leaf, and peppercorns, stirring occasionally, until browned, about 8 minutes. Stir in wine and boil until most has evaporated. Add soy sauce and water and simmer, uncovered, 30 minutes.
Strain stock through a fine-mesh sieve into a large measuring cup. If you have more than 4 cups, boil to reduce; if less, add water.
Unless they are very small, cut potatoes (peeled if desired) into 2-inch pieces. Generously cover with cold water in a 5-quart saucepan and add 2 teaspoons salt. Simmer, uncovered, until just tender, 12 to 15 minutes. Reserve 1/3 cup cooking liquid and stir butter and oil into it. Drain potatoes, then return to pan along with reserved liquid and coarsely mash. Season with salt and pepper and keep warm, covered.
Mash roasted garlic to a purée.
Melt butter in a heavy medium saucepan over medium heat. Stir in flour and garlic purée and cook, stirring, 2 minutes. Slowly add stock, whisking, then simmer 3 minutes. Season with salt and pepper.
Sautéed Lemon Maple Frisée

Ingredients:
3 tablespoons olive oil, divided
1/2 cup coarse fresh bread crumbs
3/4 teaspoon grated lemon zest
3/4 teaspoon anchovy paste
1 (1-pound) head frisée, torn
1 tablespoon fresh lemon juice
1/2 teaspoon pure maple syrup

Instructions:
Heat 1 tablespoon oil in a 12-inch heavy skillet over medium heat until it shimmers. Cook bread crumbs until crisp and golden brown, about 4 minutes. Transfer to a bowl and stir in zest and a pinch of salt.
Wipe out skillet, then add anchovy paste and remaining 2 Tbsp oil and cook 15 seconds. Increase heat to medium-high and sauté half of frisée until slightly wilted, about 1 minute. Add remaining frisée and sauté until wilted, about 2 minutes more. Off heat, stir in juice, syrup, 1/8 teaspoon salt, and 1/4 teaspoon pepper.
Serve topped with bread crumbs.
Carrot Fennel Soup

Ingredients:
2 medium fennel bulbs with fronds, 1 pound carrots, quartered lengthwise, 1 medium onion, quartered, 1 garlic clove, 5 tablespoons extra-virgin olive oil, divided, 1/2 teaspoon sugar, 2 1/2 cups reduced-sodium chicken broth, 2 1/2 cups water, 1 teaspoon fennel seeds, Equipment: an electric coffee/spice grinder

Instructions:
Preheat oven to 450°F with rack in lowest position.
Chop enough fennel fronds to measure 1 tablespoon and reserve. Discard stalks and remaining fronds. Slice bulbs 1/4 inch thick and toss with carrots, onion, garlic, 3 tablespoons oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a 4-sided sheet pan and roast, stirring occasionally, until browned and tender, 25 to 30 minutes.
Blend half of vegetables in a blender with broth until very smooth. Transfer to a medium saucepan. Repeat with remaining vegetables and water. Thin to desired consistency with extra water and simmer 2 minutes. Season with salt and pepper.
Meanwhile, finely grind fennel seeds in grinder and stir into remaining 2 tablespoons oil. 3Serve soup drizzled with fennel oil and sprinkled with reserved fronds.
Mango Pomegranate Guacamole

Ingredients:
4 ripe avocados (2 pounds total)
1 cup finely chopped white onion
2 fresh serrano chiles, finely chopped (2 tablespoons), including seeds
1/4 cup fresh lime juice, or to taste
3/4 cup pomegranate seeds (from 1 pomegranate)
3/4 cup diced peeled mango
1/2 cup chopped cilantro
Accompaniment: plantain chips
Garnish: lime wedges

Instructions:
Halve, pit, and peel avocados. Coarsely mash in a bowl. Stir in onion, chiles, 1/4 cup lime juice, and 1 1/4 teaspoons salt, then fold in pomegranate seeds, mango, and cilantro. Season with salt and additional lime juice.
Cranberry Sauce with Dates and Orange

Ingredients:
1 cup water
1 1/4 cups sugar
3 strips orange zest
1 cup fresh orange juice
3 tablespoons balsamic vinegar
1 (3-inch) cinnamon stick
1 cup coarsely chopped pitted dates (6 ounces), divided
2 (12-ounce) bags cranberries (thawed if frozen)
divided

Instructions:
Simmer water, sugar, zest, juice, vinegar, and cinnamon stick in a medium saucepan over medium heat, stirring, 3 minutes. Add half of dates and half of cranberries and simmer, stirring occasionally, until cranberries begin to burst, about 7 minutes. Stir in remaining dates and cranberries and simmer until remaining cranberries begin to burst, about 7 minutes more. Serve at room temperature.
Salmon Glazed with Honey and Mustard

Ingredients:
1 1/2 pound salmon fillet with skin (1 1/4 to 1 1/2 inches thick)
1 garlic clove
3 tablespoons grainy Dijon mustard
2 tablespoons mild honey
1/2 teaspoon cider vinegar
1/2 teaspoon caraway seeds
crushed

Instructions:
Preheat broiler. Line rack of a broiler pan with foil and lightly coat with oil.
Pat salmon dry and put, skin side down, on pan. Season with 1/2 teaspoon salt.
Mince and mash garlic to a paste with a pinch of salt, then stir together with mustard, honey, vinegar, caraway seeds, and 1/4 teaspoon pepper.
Spread mustard mixture evenly on top of salmon, then broil 5 to 6 inches from heat until just cooked through, 12 to 15 minutes.
Transfer salmon to a platter with 2 large spatulas.
Nutty Brown Rice

Ingredients:
4 cups water, 1 1/2 cups short-grain brown rice, 3 tablespoons unsalted butter, 1 1/4 cups mixed nuts, chopped, 1/4 teaspoon grated nutmeg

Instructions:
Bring water to a boil in a heavy medium saucepan. Add rice and 1/4 teaspoon salt, then reduce heat to low and simmer, uncovered, until rice is tender, about 40 minutes. Drain in a sieve.
Heat butter in a large heavy skillet over medium heat until foam subsides. Add nuts and cook, stirring, until butter and nuts are golden brown, about 4 minutes.
Add rice and nutmeg to skillet and toss to coat.
Chipotle Meatballs

Ingredients:
1/3 cup whole milk
1/3 cup fine dry bread crumbs
6 bacon slices, chopped
1/2 cup finely chopped onion
1 tablespoon chopped garlic
1 tablespoon finely chopped seeded canned chipotles in adobo
1 teaspoon ground cumin
3/4 teaspoon dried oregano
2 tablespoons water
3/4 pound ground pork
1/2 pound ground veal
1 large egg, lightly beaten
1/4 cup chopped flat-leaf parsley
Equipment: about 16 (6-inch) wooden skewers, soaked in water
Garnish: lime wedges

Instructions:
Stir together milk and bread crumbs in a large bowl.
Cook bacon in a 10-inch heavy skillet over medium heat, stirring occasionally, until crisp. Transfer with a slotted spoon to paper towels to drain.
Pour off all but 1 tablespoon fat from skillet, then cook onion, garlic, chipotles, cumin, and oregano in skillet, stirring, until onion is softened, about 3 minutes. Add water and cook, stirring and scraping up brown bits, until water has evaporated, about 1 minute. Stir into bread crumb mixture, then add ground meats, egg, parsley, bacon, and 1 teaspoon salt and mix well with your hands.
Preheat broiler.
Form scant tablespoons of meat mixture into balls and thread 3 balls 1/2 inch apart onto each skewer, arranging skewers on a lightly oiled broiler pan. Broil 3 to 4 inches from heat (do not turn) until browned and cooked through, 8 to 10 minutes.
Chestnut, Leek, and Apple Stuffing

Ingredients:
6 cups (1/2-inch) white bread cubes (preferably from a pullman loaf; crust discarded)
3 large leeks (white and pale green parts only), cut into 1-inch pieces (4 cups)
1 stick unsalted butter
2 celery ribs, sliced 1/4 inch thick
1 teaspoon chopped thyme
2 Granny Smith apples, peeled and cut into 1/2-inch cubes
3 cups bottled peeled roasted chestnuts (14 to 16 ounces), halved
1 cup heavy cream
1/2 cup chopped flat-leaf parsley

Instructions:
Preheat oven to 350°F with racks in upper and lower thirds.
Bake bread cubes in a large 4-sided sheet pan in upper third of oven until dried slightly, about 15 minutes. (Alternatively, leave out to dry at room temperature 8 to 24 hours.)
Increase oven temperature to 450°F.
Meanwhile, wash leeks.
Melt butter in a 12-inch heavy skillet over medium heat, then cook leeks and celery, covered, stirring occasionally, until softened, about 10 minutes. Add thyme, apples, 1 teaspoon salt, and 1/2 teaspoon pepper and cook, covered, stirring occasionally, until apples are just tender, about 5 minutes. Transfer to a bowl and toss with bread, chestnuts, cream, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a 2 1/2-to 3-quart shallow baking dish.
Bake, uncovered, in lower third of oven until heated through and top is golden, about 30 minutes.
Turkey Chili

Ingredients:
1 large white onion, coarsely chopped
2 bell peppers (any color), cut into 1-inch pieces
3 tablespoons vegetable oil
1 tablespoon chili powder
1 teaspoon chipotle chile powder
2 teaspoon packed brown sugar
1 (28-ounce) can whole tomatoes in juice
1 (19-ounce) can black beans, rinsed and drained
1/2 cup water
2 cups cooked turkey, cut into 1-inch pieces
Accompaniments: sour cream; sliced avocado; chopped white onion; lime wedges

Instructions:
Cook onion and peppers in oil in a heavy medium pot over medium heat, stirring occasionally, until golden, 12 to 15 minutes. Add spices and brown sugar and cook, stirring, until fragrant, about 1 minute. Add tomatoes with juice, breaking them up with back of a spoon, then add beans, water, and 1 teaspoon salt and simmer, covered, 15 minutes.
Stir in turkey and let stand, covered, until heated through, 5 minutes.