Chili & Pasta for a Chilly Night

Oh, boy, do I love chili! Last night, I put it over pasta for our supper and it was delicious! This is my adaptation of a Weight Watchers' recipe:

Rotini with Turkey Chili

1 tbsp. vegetable oil
2 minced cloves garlic
1 chopped onion
1 lb. lean ground turkey
28 oz. can diced tomatoes, drained
1 tbsp. chili powder
2 tsp. cumin
1 tsp. oregano
3/4 tsp. salt
1/4 tsp. cayenne
1/2 lb. rotini

Heat skillet on medium-high heat. Add oil and heat. Cook onion & garlic in oil for a couple of minutes. Add turkey & cook until browned. Add tomato & spices. Bring to a boil. Simmer while you cook the pasta, 15-20 minutes. Serves 4-6.

Tonight, my Beloved is cooking, but I am throwing some bread machine bread together & making amaretto peach crunch for dessert.

Garlic Herb Machine Bread

1 1/4 c. water
1 tbsp. butter, softened
2 cloves garlic, crushed
3 1/4 c. bread flour
2 tbsp. sugar
1 1/2 tsp. salt
1/2 tsp. rosemary
1/4 tsp. thyme
1/4 tsp. basil
1 1/2 tsp. bread machine yeast

Add to machine in order and set for large loaf of white bread.

Amaretto Peach Crunch

1 lb. sliced peaches, fresh or frozen
1 tsp. lemon zest
1 tbsp. lemon juice
1 tbsp. amaretto
20 amaretti cookies (I really only like the Lazzaroni ones)
1/2 c. slivered almonds
1/8 c. brown sugar
1/2 stick butter, melted

Preheat oven to 350 degrees. Put peaches in 8x8 baking dish. If frozen, defrost before putting in dish. Sprinkle with lemon zest and juice and amaretto. Grind amaretti into crumbs in a few short blender pulses, adding almonds in last couple of bursts (or whack it all to crumbs in a zipper bag). Add sugar. Put in bowl & add melted butter, mixing with fork. Sprinkle over peaches and bake 25 minutes.