Part of our weekend routine is to sit down with our own hand-written book of recipes, our folder of clipped recipes, and the other sources we draw from for ideas and inspiration, and put together a menu for the week. We make notes on adjustments, compile a list of ingredients needed for everything on the menu, check it against our current pantry, fridge, and freezer stocks, and then work through the grocery list before going to the store to get what we don’t have. We take any meat for the first few nights out of the freezer and put in the fridge to thaw (imperative since our built-in microwave has been dead for about a month, and we’ve not bothered to call to have someone look at it yet).
This eliminates the dialog that otherwise starts by about Tuesday night and continues through the week:
“What do you want for dinner?”
“I don’t know – what do you want for dinner?”
“I don’t know – what will the kids eat?”
“I don’t know – go ask them.”
“We want eggs and sausage!” (which they’ve already had for breakfast)
Or, I should say, this routine almost eliminates this dialog. Every once in a while, no matter how well I review the menu and plan things out, something comes along to derail me. Case in point is this past Monday. Somehow, in putting everything together, I completely overlooked the fact my planned recipe was a slow cooker recipe. There is nothing like coming home after a 9+ hour day at work, plus my first day back to the gym in well over a month, to realize that the only meat thawed out for dinner is the main ingredient for a dish that requires a good 5+ hours on low in a crock pot. Add in the fact it’s approaching 7pm and everyone’s getting hungry. Now what do I do???
Improvise! Grab a few ingredients (including a frozen package of ground turkey) and whip something up fast, before the natives get too restless and tear apart the kitchen. The result is a soup that will almost take you less time from start to finish that it will for you to read through the intro of this post. So let’s get started…
Posted in Main Dish, Recipes, Soups & Stews
Tagged carrots, Cauliflower, easy, Ground Turkey, parsley, Quick, Soup, sweet onion, tomatoes
The original version of this recipe came from our friend Colleen at the gym, although where she originally found the recipe, I’m not sure. When I pulled it out of the folder to put on our menu recently, I couldn’t help but make some adjustments that would put our own spin on things. The result is a mild green curry with lots of liquid and a ton of flavor. And if you’ve got some leftover pre-cooked chicken in the fridge like we did, you can actually have this soup ready to eat in under 30 minutes.
Posted in Main Dish, Poultry, Recipes, Soups & Stews
Tagged asparagus, Basil, Cauliflower, chicken, Leftovers, Quick, Soup, Zucchini
My friend Maeghan was feeling under the weather and told me that Tomato Soup (without any dairy) sounded really good. I found this recipe in a slow-cooker recipe book that I have (and I modified it of course). I love cooking in the crockpot! Maeghan gave it two thumbs up! It is really quick to put together and you will have a great meal for lunch or dinner.
A lot of recipes call for the use of “stock,” “broth,” or “bouillon” (dehydrated stock) for flavor – and not just when making soups. Sure, you can always go buy packaged stock at the store (even we do) – but you don’t have any control over what exactly is in it when you do that. Even the best organic stock contains things like cane juice (sugar), higher (than I prefer at least) salt, and ingredients labeled merely as “flavor” (what exactly is “organic chicken flavor” ???). And if you get your hands on a “quality” gluten-free bouillon, you’re still going to see things like soybean powder, yeast extract, and “natural” corn syrup crystals.
If you made the pot roast this past weekend, or did a traditional oven-roasted turkey for Thanksgiving, you know that when you had carved all of the meat and removed all of the veggies from the roasting pan or crock, you were left with a bunch of water, juices, fat, and little bits of herbs and veggies, along with an assortment of bones with little bits of meat still attached (or lots of marrow inside of the roast bones). The more resourceful of you may have taken some of the liquid and added a bit of arrowroot powder to make a nice primal gravy, but most people end up dumping the majority of it down the drain and out in the trash… Continue reading
This one has been in our recipe book for several years in some incarnation or another, and has consistently been one of the most requested by our kids. It started out as “Chicken Tortilla Soup,” but given the Primal aversion to anything grains, we can’t very well use tortilla in the name anymore (or the recipe for that matter). It also saw another incarnation using black and/or kidney beans, but alas, we try to keep legume consumption to basically nothing as well. And so, we arrive at the version posted here. It also happens to be extremely easy to make (my 9-year-old is getting very good at helping make this), and quick too! So it’s yet another dish that’s easy to throw together without much pre-planning, and have a great meal on the table in no time. And best of all, this one provides enough leftovers for a couple of people to enjoy the next day.