Tuesday, January 25, 2011

Week #2-3: Part the First

Last night we had Minestrone and Stuffed Peppers at our house. YUM!!! Both turned out so well. The 4 year old wanted some leftover casserole, but I think if it had been her only option she would have liked the soup. And maybe the stuffing part of the stuffed pepper. The adults around here loved both. But it was so filling, even with only one pepper each, that there is much minestrone to spare.

Of course, nothing ever goes to plan. So already on the third week of my little enterprise, I have other plans on my cooking day! What to do, what to do. Apparently I'm going to make ten meals this week. But I have a plan. T'will be fine. Instead of using the meals already in my freezer this week, I'm going to cook the next three nights and freeze half. Also, when I opened my freezer on Sunday night, post-food drop, Cousin's share of the Fried Rice was staring at me. Quietly judging me. So that just leaves six meals to cook Friday.

My main concern is how to do sides for two weeks out...I might have to abandon the fresh side idea, or trust Cousin to follow some simple instructions. After all it's not brain surgery (ha.). (Ok, that would be funnier if she was a brain surgeon. But it's not hand surgery either).

So up tonight is White Bean Chili. Now I just so happen to have some browned ground turkey in the freezer...Nope. No particular reason, why? Ahem. Look! Something shiny! Anywho. I'm going to use that instead of the finely chopped chicken breasts. Besides, Paula Deen, chili should have ground meat. It just should. Don't think just because you're all famous, and Food Networky, and stuff that you can make me use chopped meat instead of ground in my chili. So there. I'll show you. Hrmph. And seriously, Paula, who measures garlic in tablespoons? Give me cloves, baby.  Wait, what was I talking about?

So. Paula Deen's White Bean Chili, except with 2 lbs ground turkey, 2 cloves of garlic, an extra cup of broth, and olive oil instead of butter. (Edited: Malia pointed out that a cup and a half of chilis is a lot! I thought so too, I used two 4 oz cans and there's still a bit of a kick.)I didn't double anything except the meat, and it's just right for two families. Dear mother of all that is good and pure and tasty. Make this. I don't care if you freeze it or not. Just make it and eat it. Now. Go. I'll wait. Well, I won't really, cause I'm done talking now. But seriously. Especially if it's as asstastically cold as it is here. I put a dollop of sour cream in for ultimate yumminess...but it was way good without. And it's chili so I'm not the slightest bit worried about it freezing.

My child is going to burn herself. Call social services if you will, but really, at this point I think it would be for the best. Maybe next time she'll listen (ha!). Oh stop making that face, Mother. I'm kidding. Mostly.


  1. Mmm...chili.

    Well, if you're going to be mad at me if I don't make it, I guess I'll add it to my weekly menu for next week.

    I just love peer pressure when it comes to cooking.

  2. I have had tasty good luck stuffing peppers with leftover chili. And I am definitely with you on the asstastically cold; it was -26.7 on monday AM. Let me tell you that the ducks were firmly in the camp of Not Amused.