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The Hood Magazine

November Issue Featured Recipes

Oct 27, 2017 12:48PM ● By The Hood Magazine

Coconut Curry Chili


1/2 pound ground turkey

1 (10.75 oz) can tomato soup

1 (15 oz) can tomato sauce

1 tablespoon garlic, minced

2 cups low-sodium chicken or vegetable broth

1 can no-salt-added chickpeas, drained and rinsed

1 can no-salt-added red kidney beans, drained and rinsed

1-1/2 cups sweet potatoes, cubed

1/4 cup mango chutney

2-3 tablespoons curry powder

1 teaspoon onion powder

salt and pepper to taste

2/3 cup light coconut milk, divided



Cook ground turkey in medium skillet. Drain, set aside.

In a large pot, combine tomato soup, tomato sauce and garlic. Bring to boil over medium heat.

Reduce heat. Add turkey and remaining ingredients, except the coconut milk, to pot. Cover and simmer for 15 minutes.

Stir in 1/3 cup coconut milk to mixture. Cover and simmer 15 minutes.

Stir in remaining coconut milk, cover and simmer for 30 more minutes.

Serve over rice or in a bowl. Enjoy!


Bottom-of-the-box Crushed Cracker Pork
By South Dakota Pork


1 pound pork tenderloin

1 egg, beaten

1 tablespoon steak sauce

1 teaspoon garlic powder

1 cup cheese crackers, finely crushed

2 tablespoons vegetable oil, divided


Combine egg, steak sauce and garlic powder in a shallow dish. Place crushed crackers in another shallow dish.

Cut tenderloin crosswise into 1/2-inch-thick slices. Pound or flatten slices with the heel of your hand to 1/4-inch thickness.

Dip each slice first into egg mixture, then cracker crumbs, turning to coat.

Heat one tablespoon of oil in a large nonstick skillet over medium heat until hot. Add half of pork slices and cook 4 to 5 minutes per side or until browned. Repeat with remaining oil and pork slices (or use two skillets at one time).

BBQ Pork Mac & Cheese
By South Dakota Pork


2-3 pounds pork shoulder, cut into three pieces

1 18 (oz) bottle barbeque sauce, any variety or preference

12 ounces elbow macaroni, or another small pasta

1 tablespoon olive oil

1/2 red onion, finely chopped

3/4 cups half & half

1 1/2 cups fontina cheese, shredded (substitute: white cheddar)

salt and pepper to taste


Place the pieces of pork shoulder and barbeque sauce into the slow cooker. Cover and place on low heat for 8 hours.

After 8 hours, using two forks, shred the pork while it’s still in the slow cooker. Once shredded, let it rest with the remaining BBQ sauce.

Bring a large pot of heavily salted water to a boil over high heat. Add the pasta and cook according to package directions. Reserve 1/2 cup of the pasta cooking water and drain the pasta.

Return the pot to the stove over low heat and add the olive oil. Once the oil is warm, add the onion, season with salt and cook until golden brown, about 5-7 minutes. Stir in the half and half. When the mixture just begins to simmer, add the cheese and whisk until smooth.

Once the cheese has melted, add the pasta and stir to coat. If the macaroni and cheese seems thick, add a few tablespoons of the reserved pasta water and stir to combine. Taste and season with additional salt as needed.

Evenly distribute the pasta to 6 serving bowls and add a serving of the shredded BBQ pulled pork on top of the pasta and serve. Reserve the additional pulled pork for leftovers.


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