Weekday meals……

….always a challenge.

What do you feel like eating?  What do we have in the house?  What can we make that won’t take too much time.

taco seasoning, cumin, crushed tomatoes, beans, ground turkey, slow cooker

In this case we felt like having chili and here’s what we had in the house:

Not shown is the corn which goes in the chili and the cauliflower that it is served with.

Also shown is the slow cooker.  A slow cooker is a great thing.  Set it up in the morning and come home to a great meal in the evening.

Here’s the process:

  1. Add some about a tablespoon of olive oil to a frying pan and brown the turkey.IMG_20151014_1314074_rewind
  2. Transfer the turkey into the slow cooker and add a can of strained, rinsed pink beans.IMG_20151014_131740_burst_01
  3. Add 28 oz can of crushed tomatoes.IMG_20151014_1318093_rewind
  4. Add 1/3 cup of taco seasoning and about a tablespoon of cumin.IMG_20151014_1321213_rewind
  5. Here is where I ordinarily would put in the corn (canned or frozen, about a cup or two) but I forgot this time.
  6. Stir it up and let it cook on high for about 3 hours or low for about 5 hours.
  7. When your ready to eat, steam some cauliflower.IMG_20151014_1635279_rewind
  8. Spoon a generous helping of chili over the cauliflower. IMG_20151014_1636107_rewind
  9. Serve with a corn muffin and maybe a dollop of sour cream on top.IMG_20151014_1640239_rewind


Round Two For This One

A follow up from this August post.

Cold season has arrived.  As a result, we put together our second batch of this recipe from simplegreensmoothies.com.  If there was any doubt that this one was a winner, those doubts should be dispelled.  An encore is an endorsement and the picture above is from round two of this new staple in my home.

The only thing I did wrong was I waited too long to make another batch.  I believe that it works better after it ages a little while.  Next time I’ll make the new batch when the old one is 2/3 gone.

Review – Sliders For A Football Sunday

I have a kid who is a meat eater.

He will do pasta, sometimes chicken and even fish.  Vegetables are a struggle.  Perhaps you know the type.

Anyway, Sunday is not a day to argue about what’s for dinner.  If you have a hamburger person in your family, and maybe even one who years for the days of late night White Castle runs, try this slider recipe from Cookingforkeeps.com.

The only thing I couldn’t come up with was the rolls.  I improvised with some hot dog buns sliced in thirds.  I’m pretty proud of that improvisation.  These were organic buns from Vermont Bread Company.  Avoiding the bread is usually the best bet but this alternative worked for me.

Bottom line – this is a great recipe.  I think you should try it.

Chicken Chopped Suey

The perfect meal for me is vegetables and meat.  Less starch, less processed food more vegetables with some meat thrown in.

Chicken chopped suey fits that bill.  Its primarily a vegetable dish.  If I were a vegetarian it would probably be a weekly staple.


2 or 3 stalks of celery
1 carrot
1/2 of a medium sized head of nappa cabbage
4 or 5 stalks of bok choy
1 can of bean sprouts
1/2 of a medium sized leek
4 chicken breasts
2 cloves of garlic
olive oil
soy sauce
sesame oil
2 tsps cornstarch
1/4 cup of water

The quantities given above are only suggestions.  Its never a bad thing to add more veggies and I don’t think its possible to screw this one up.  Furthermore, it works well as leftovers so big batches are a good idea.

Chicken is what I use but it works with beef, fish or even tofu.

Actually you pretty much throw in anything.

  1. Cut the chicken into bite sized pieces and put it in a large plastic container.  Chop the garlic into very small pieces and add them to the container with a generous amount of soy sauce (maybe 1/4 cup).  Mix the ingredients so that all the chicken is covered.  Put the container in the fridge to marinate for a few hours.
  2. Break out your biggest frying pan, add some olive oil.  When the oil is hot add the celery and carrots and cook for about 4 minutes.
  3. Add the nappa, bok choy and bean sprouts and cook until the leaves are wilted (about 4 or 5 minutes).
  4. Remove the veggies from the pan.
  5. Add some olive oil to the pan and cook the leeks for a minute or two.
  6. Add the chicken and stir it.  Keep cooking until the pieces are no longer pink.
  7. Combine the corn starch and water and add it to the chicken.  Keep stirring as you add the vegetables back to the pan.  When the corn starch mixture has thickened add a teaspoon of sesame oil.
  8. Take the pan off the burner and allow to sit for two minutes.

Some people insist on a starch, so serve it over rice, rice noodles, pasta, whatever if you must.