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 omitted, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one cup celery, three cups diced potatoes, one can tomato sauce, two beef and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots/celery/potatoes/juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender. Green be

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

Sour Cream & Chive Scalloped Potatoes

Can't believe the Month of the Potato is over. There are so many more potato recipes saved. Guess I will have to work them into another month. Last week's scalloped potatoes were one of the best new recipes during the month of potatoes. With today being the last day in the Month of Potatoes, I decided to go out with a bang by cooking another batch of scalloped potatoes but this time sour cream and chive. The Best Scalloped Potatoes , or so they said. Modifications Made: Recipe was reduced by half. Mayo was omitted and one entire package of chives were chopped and added to sauce before pouring onto layers. Scaled for Likability: Good Betty Crocker Sour Cream and Chive Box Scalloped Potatoes were the standard for this recipe. These were a family favorite for years but have long since been discounted. Bummer. Trying to replicate this seemed easy enough. Alas, it was not. These had a nice texture but were too oily from the cheese and did not contain enough onion, garlic,

Eating Waffles

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