Fry onions in olive-oil and canola with turmeric, coriander, ground black pepper and basil.
Put in the Turkey, cook the turkey in with the onions. Add some Frank’s Hot Sauce, with some coconut oil. Add more pepper. Put in some rice vinegar.
Put in Cauliflower and spinach. Cover so that the vegetables are steamed as well as fried.
Allow to cool while covered for half an hour to an hour. Reheat and serve over rice.
I don’t really know the proportions of everything as I just kind of eyeball it.
Tonight I made Pork Chops and Rice and Butter Beans.
The butter beans came from my Granny’s garden this summer and I nabbed them from her freezer. Tonight I thawed them and simmered them with a chunk of pork side meat till they were good and done.
The pork chop recipe is as follows:
4 boneless pork chops 'bout 3/4in thick
1 2/3 cup Minute Rice
2 1/2 cups boiling water
1 can French onion soup
2 cans Cream of Mushroom soup
2 tbls butter, melted
paprika
In a 9x13 glass casserole dish combine the rice, water, and undiluted soups till well incorportated. Place the pork chops on top of the rice mixture and drizzle with the melted butter. Sprinkle paprika on the chops. Bake for 1 hour 15 minutes at 375 degrees.
The original version of this recipe uses chicken parts and is just as delicious.
SO had leftover black bean stew (onions, green peppers, carrots, citrus, and spices) over brown rice. I had two bowls of butter leaf lettuce salad with shredded carrots and grape tomatoes, and a cup of greek yogurt with honey.
I’ll probably have some stew later. And some leftover (birthday) carrot cake with cream cheese icing - nom nom nom.
Great. Now she’s going to be digging through the freezer, looking for that package of butter beans she just KNEW she had in there, the ones she was saving up to use in that casserole she’s got such a hankering for today. She’ll pull everything out, start making lists of everything in there so this won’t happen again, and then forget to put back in a package of chicken thighs that will sit out on the counter for two days before she notices them. When she finds them, she will decide to cook them up because she just can’t let food go to waste and they are still just a tiny bit cold…she’ll wake up six hours later on the bathroom floor, too weak and ill to crawl to the phone for help, praying that someone will stop over and discover her before the cats, who are sitting just outside the open bathroom door, start to get hungry.
Hope you enjoyed those butter beans! LOL
(This is actually what my own elderly mother will start to do if she starts looking for that box of Girl Scout cookies I ate last month…lol)
I feel slightly guilty, in that I didn’t make anything for dinner; my sweetie’s mom insisted I take a bunch of theirs home and, boy oh boy, yum!
Bloody-rare roast beef, thick, juicy, and cheesy potatoes.
I don’t typically eat a lot of meat at a time, and my innards are going to be kicking me all night, but…YUM!!!
dinner was small steaks marinated in some hispanic bottled marinade mrAru brought home [cant remember the name on the bottle, it seemed to be sour orange juice, adobo and og knows what ] grilled, prairie womans smashed potatoes made with black truffle infused olive oil and fresh chives and black pepper [no sour cream or other dairy] and grilled asparagus.
I have decided I like the marinade, very nicely spiced without being burny hot with peppers. When next he gets a bottle I think I will try it on duck.
Dinner last night was bison patties from Trader Joe’s, fried up, with a pan sauce made from onions, mushrooms, parsley, and cream, served over mashed cauliflower.
] grilled, prairie womans smashed potatoes made with black truffle infused olive oil and fresh chives and black pepper [no sour cream or other dairy] and grilled asparagus.