It’s an odd sport, but one that becomes a necessity when the coffers are overflowing! I have been trying to cook from the freezer to reduce the quantity of stored bits n pieces that seem to reproduce while not being watched! Last week I pulled out a label less quart sized container of what I thought was Turkey Corn Chili. Visible through side of the container were black beans and corn kernels ground turkey and tomatoes. So it was a natural deduction that it was the above mentioned Turkey Corn Chili. Also located in the fridge were three leftover corn tortillas and the previous nights tossed salad. The plan for the meal came together, make baked taco bowls from the tortillas using the upside down muffin tin method, fill with chili top with shredded cheese and guacamole and salad with cilantro dressing.
Made the bowls, prepped the salad, dumped the contents of the container into a saucepan to heat and noticed it had Artichoke Hearts in it. Really artichoke hearts in chili? And where are the black beans I saw? Oh, those are tiny olives! Oops, this is the extra from a “fridge” goulash I served over pasta! Tomatoes, Onions, Ground Turkey, Corn, Artichoke Hearts, Olives, Oregano or maybe a Greek Seasoning Blend! A quick taste revealed there was no heat so some on the spot tweaking converted it into a very unusual chili! A can of kidney beans, some chili powder and cayenne and canned jalapenos!
Dinner turned out great but this is certainly a case for Labeling the freezer bound containers for the future of proper meal planning!!
I’m really curious as to what happened to that container of Turkey/Corn/Black Bean chili! I truly cannot remember eating it!
Tonight grabbed more bits and pieces from the freezer and fridge to add to just purchased boneless chicken breasts and asparagus. Baked the breasts in foil packets with chopped roasted tomatoes, thyme sprigs, more artichoke hearts, sun-dried tomatoes a drizzle of the oil from the sun-dried tomato jar. Roasted the asparagus with Meyer Lemon wedges in olive oil. Topped the cooked chicken with a little pesto and the asparagus with aioli made from mayo and kalamata/balsamic mustard. Tonight’s salad was greens w/watermelon, olives, feta and pickled red onion dressed with Orange Muscat Vinegar and Kalamata Olive Oil.
Eat Well…Be Well!