The Simple Delights

Fall weather is rolling in to NYC. I’m not gonna lie, I am a bit nervous about these cool temperatures greeting us so early! At this time of year in Atlanta, shorts and tank tops totally suffice. Here, scarves and cute fall jackets have started gracing us with their presences. I’m not complaining! Fall is my favorite time of year…I love the cool air and amazing evening walks by the water (its Winter that I am a bit worried about)!! But, in honor of Fall, I decided to end by apparent recipe blogging hiatus with a wonderful Fall chili!

This dish is perfect for a football party, a quick family dinner, or a make ahead, grab and go lunch. I made this chili for some friends last Fall and literally had people asking me to make it in very large batches to deliver to their homes! I hope you like it :)

Fresh Corn and Black Bean Chili
Serves 8

1 large onion, chopped
1 large green pepper, chopped
diced fresh jalapeno to taste
1 lb ground turkey breast (optional)-if you omit add 2 extra cans of black beans
1 t salt
2 t chipotle powder
2 t chili powder
2 t cumin powder
1 t ground coriander
1 1/2 T brown sugar
2 cans black beans
4 ears of corn (cut off the cob)
1 large can diced tomatoes
2 cans chicken stock

In a large pot over medium heat, saute the onions, peppers and jalapeño for about 5 minutes. Now, add the ground turkey, salt, chipotle powder, cumin, chili powder, coriander and brown sugar. Cook until the turkey is cooked through…use a large spoon to crumble the turkey as it cooks. Now, add the black beans and fresh corn. Stir well and cook for about 3 minutes. Last, add the tomatoes and chicken stock and cook over medium heat until it comes to a boil. Reduce and let simmer for about 15 minutes.

This chili is wonderful topped with fresh cilantro and a dollop of sour cream. It stores well in the fridge!

Growing up, coconut sweets were the greatest treat. My dad and I would race to find the coconut filled chocolate truffles in the box of chocolates…and macaroons have always been a very special indulgence. I don’t know why I have never ventured into the macaroon making business…I think that they intimidated me. The light, fluffy beauty that is the macaroon seemed so difficult to duplicate…but last week, I faced my fears and went for it! I am glad that I did…they are beyond easy to make, and with a few simple substitutions- they are a wonderful (not so) guilty pleasure!

2 Cups sweetened, shredded coconut
1 14 oz can fat free sweetened condensed milk
1 t vanilla extract
3 large egg whites, ROOM TEMPERATURE
1/4 t sea salt

Preheat the oven to 325 degrees. Combine the coconut, condensed milk, vanilla and salt in a large bowl.


In a separate bowl, using an electric mixer, whip the egg whites until they form stiff peaks.

Now, gently fold the egg whites into the coconut mixture.


Drop tablespoon fulls of the batter onto a baking sheet.

Bake for 30 minutes- until they are golden brown. Cool completely and store in an air-tight container.