Ingredients for Turkey Chili Recipe
7 ounces ground turkey
1 small green pepper
1 small onion
2-3 cloves garlic
1 hot pepper (optional or to taste, I use 2 serrano or 1-2 jalapeno peppers)
2 cups canned crushed tomatoes
1 small can tomato paste
1/2 teaspoon ground red pepper
1 Tablespoon chili powder
1 Tablespoon Worcestershire sauce
1 Tablespoon rice vinegar
1 bay leaf
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1 1/2 teaspoon cumin
salt to taste

Turkey Chili Recipe Preparation
Insead of the crushed tomatoes and tomato paste you can use either 1 cup tomato sauce and 1 cup water or 1 cups tomato sauce. When I have it, I use 2 cups enchilada sauce and adjust the spices.

Spray a large nonstick skillet with sides or nonstick saucepan with Pam. Heat over medium-high heat. Cook onions, peppers, and garlic until the onions begin to be translucent. Crumble in ground turkey and cook until browned. Add all other ingredients and simmer for 25-30 minutes. After first 5 minutes, adjust seasonings to taste.

NOTE: Sometimes I add 1/2-3/4 lb mushrooms with the green peppers as filler.

Ingredients for Poached Scallops Recipe
10 ounces scallops
1-2 scallions or 1-2 shallots
2/3 cup wine
1/2 cup water
salt and pepper, to taste
various seasonings, to taste
1/2-1 cup peeled tomatoes

Poached Scallops Recipe Preparation
Chop up the scallions or shallots. In a saucepan, combine the scallions or shallots with the wine, water, salt and pepper to taste. Bring to a boil and simmer for about 10 minutes. Add the scallops. If the scallops are small or cut into small pieces, remove them from the heat, otherwise, simmer for about 2 minutes and then remove from the heat. Let sit for 10 minutes.

Hot: Stir in your favorite seasonings (1 tablespoon fresh herbs, thyme, basil, parsley, or whatever you prefer). Add salt and pepper to taste. Serve immediately, or serve chilled as below.

Cold: Remove the scallops and place them in a bowl. Add the herbs to the saucepan and 1/2-1 cup
diced, peeled, seeded and de-juiced tomatoes. Bring to a boil and then simmer for about 5 minutes (until the tomatoes give up their juice). Bring again to a boil and reduce to a reasonable consistency. Stir in the scallops and chill overnight.

Bahali Polo (rice with limas) Recipe Preparation
Soak the rice in VERY SALTY water for about 30minutes (up to 1 hour).
Soak zareshk in a small bowl with warm water to cover.

Meanwhile, soak the limas in water, remove skins when loose. Cook in water with a little salt until just barely tender. Set aside.

Boil the rice as you would spaghetti. When it has stretched in length and looks more uniform, add the limas to the pot and stir. In a minute or two the rice will seem to float more, drain in colander. (At this point the rice is not fully cooked.)

Layer the rice/lima mixture, then sprinkle in the dill. Repeat the procedure until all the rice/limas are back in the pan. Melt the butter and add about 1/2 cup of warm water, then pour over the rice in the pan. Steam for about 15 minutes, until the rice is done. (If the rice is drying before it’s done, add more water or water/butter.)

Spoon out on a serving dish and sprinkle on the zereshk. Traditionally served with boiled or roasted chicken.

Chicken version:
If you boil the chicken in advance, you can layer the boneless, cooked chicken pieces while you are layering in the dill.