I do try to plan out our weekly meals - even though I think I do better when I cook on the fly (hence the "Mama's choice" category). You can see here that on Sunday night we were planning for chili, so that's what we did.
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| We don't use the meal chart all of the time. I'm really not that organized... |
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| My dinner - without cheese |
This is skillet chili. First I cut up and sauteed some garlic and cheese sausage. Then I added onions, red and green peppers, and garlic, along with some cumin. Next in was a can of diced tomatoes and a can of pinto beans. I added chili powder, oregano and salt and pepper to taste and let it simmer for about 30 minutes.
I topped it with some fresh cilantro, shredded cheddar cheese and sour cream. On the side there was homemade corn bread. Made with the recipe off the back of the Quaker corn meal container - except I replaced the oil with melted butter. A glass of Berkshire Brewing Company's Steel Rail Extra Pale Ale for the grown ups and water for the littles.
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| Paul's dinner - with cheese |
The three year old at least tried it. She's on the white food diet these days - bread, butter, cheese, bananas, the occasional apple (peeled of course). But, it did get rave reviews from my spouse, and the six year old kept saying, "Mama, I love your chili!" and then she asked to have it in her lunch the next day. That is high praise indeed.
Sounds good (and quick to make). Keeping in the spirit of harvest time, try substituting fresh tomatillos for tomatoes for variety while they are still around. There is a Ruth Reichl recipe for pork and tomatillo stew not too dissimilar from your skillet chili; it is within the body of her novel,"Tender at the Bone." Also, try lime juice mixed in the sour cream (though I think that is taboo in "white diet" circles). ;)
ReplyDeleteS - look for a post on what I do with my overabundance of tomatillos. Coming soon...
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