Thanksgiving In A Pot

There are several meals this table eats that could be eaten all year round but are not for one reason or another. Thanksgiving is one of those meals. Mostly because of the turkey because as you should know by now, this table (mostly me) loves, loves, loves turkey: BBQ Turkey, leftover white meat turkey cold right out of the fridge, Turkey and Cranberry Panini, sliced turkey dripping in warm gravy, Turkey Salad Sandwiches, and turkey picked right off the bone.

Ever searching for dinners to incorporate more healthy foods like greens, squashes, beans, and peas a recipe for Ground Turkey Sweet Potato Skillet was discovered. Bright and colorful, lean meat, lots of veggies, one pot meal with cranberries. Albeit dried, not fresh, but cranberries nonetheless. What was not to love?

Modifications Made:

Kale was swapped for fresh chard from the garden. Reduced sugar cranberries replaced original dried cranberries. Reduced sugar are just as tasty as the original with half the sugar. Really, one can always reduce their sugar intake and these are a perfect way to add a tangy sweet with added sugar.

Scaled for Likability: Great

An immediate T&T recipe winner tonight. The next time this dish is made, chard stems would be added while the turkey is browning to offer a more fibrous layer to the meals healthy complex. Kale or mustard greens would have been equally as good instead of chard but spinach would not hold up to the texture level of the ingredients. Fresh cranberries might have added a nice brightness to the meal but they may have been too delicate to handle the ground meat and sweet potato chunks. Sweet potato could have been swapped for butternut squash for a softer starch. Purple sweet potatoes mixed with butternut squash would have been great, too. This one pot meal was served over buttered white rice but would have been even better with wild rice or quinoa.

So good, so healthy, even with the cranberries, so versatile. All the yummy flavors of Thanksgiving served up in one pot year round. A true winner has been born.

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender. Green beans and corn tossed in, heat t

So Sad Cake Brownies

Oh my word how does a space as small a pantry becomes so disorganized? And in such a short time, nonetheless? While reorganizing the four 2x4 pantry shelves yesterday a golden back of the box recipe was discovered. Milk Brownies. Replacing yogurt for milk or applesauce for oil, these are commonplace alternatives. Milk for water in a box brownie, this had to be tried. Stat. Modifications Made: Per the box, 1/3 cup milk replaced 1/3 water. Half cup of chopped walnuts were added along with two tablespoons of Hershey chocolate syrup. Because why not. Scaled for Likability: No, Thank You The milk was fine, the extra chocolate was fine. Walnuts could have been doubled. The problem was the brownies themselves. I accidently made cake brownies with two eggs instead of fudge brownies with just one brownie. So sad. These were given to the neighbor who prefers cake brownies. If the neighbor liked fudge brownies (they are the best kind) these would have gone to the chickens. They have no

Papas a La Mexicana (Ranchera)

It is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6 Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes). Saute onions, tomatoes, jalapenos until soft. Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water). Bring to a boil and then add potatoes. Cover and reduc

Eating Waffles

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