Today I introduce another staple kitchen cheat…homemade chicken stock…we use stock as a base for a lot of things (rice, to reheat chicken to keep it moist, soup etc.) Of course you can use store bought chicken broth, I certainly … Continue reading
One of the many amazing things about having a ridiculous number of sisters is they get to vet a lot of recipes before I venture into exploring them in my kitchen. The sister cooks in my family come in a … Continue reading
I am gonna keep this short and sweet. Like the salad. I will say-it has been our staple salad for at least the last year! I always have baked beets on hand (bake at 350, wrapped in foil about 1 … Continue reading
This is actually a pre-blizzard meal, just getting to the post now. It provided lots of leftovers for me to eat while snowed in at work and Brad ate while snowed in at home. This dish is super easy if … Continue reading
I am no weather bug. I know what the weather is like at the moment it is occurring, not a second sooner. I am always woefully unprepared…if it was rainy yesterday, I use an umbrella today–wait, correction–that would be true … Continue reading
These are all ingredients I usually have in the house. Especially in the winter. I think fire roasted tomatoes, cannellini beans and stock are part of a well stocked pantry. In fact, I’m currently compiling my list of A Well Stocked Pantry so that I can keep myself more organized with what I need on hand.
We love this one pot meal, which is also full of super foods. I served it with grilled cheese this week, which was a hit!
- 2 lbs kale, stems discarded
- 2 tbsp evoo
- 1 tsp sea salt
- tsp pepper
- 2-3 garlic cloves, chopped
- 1/2 cup onion, chopped
- 1 lb ground turkey or tofu
- 1 small zucchini
- 1 cup mushrooms, chopped
- 16 oz fire roasted tomatoes, diced
- 16 oz cannellini beans, drained and rinsed
- 32 oz chicken stock
- 1/2 cup quinoa, couscous or brown rice
- 1 tbsp honey
- 1 tbsp herbs de provence
1. In a large pot, heat the oil. Add the garlic, onions, salt and pepper and cook over medium heat until golden brown.
2. Add ground turkey or tofu, and brown.
3. Add zucchini, squash, kale and mushrooms. Simmer 5 minutes.
4. Add tomatoes, beans, stock. Bring to a boil.
5. Add your grain. Simmer for 5 minutes or so.
6. Season to taste, simmer a final 10 minutes and serve.
*The longer this simmers the better it tastes. You can add additional stock to make it more like soup and less like stoup!
And then, as I mentioned, we love to have a treat too! Thursday’s often end up being my cheat day. I’m tired as the week wears down. Last night we got rotisserie chicken from Rotisseur, which is cage free and antibiotic free. We add veggies to make it sort of like healthy take out. And the, here it is, the “Mom, I will smile but cannot take my eyes off of my ice cream” face!