One-pot low spoon chili

This recipe is easy to do variations on depending on your food needs, spoons, and tastes. I’ll share my favorite way to do it =)

  • 1lb ground meat (I always use turkey, vegetarians could sub extra beans or another favorite protein)
  • 2 cans of your favorite beans (I use garbanzo and pinto)
  • 1 can of diced tomatos (I like the kind with celery and onion mixed in for flavor - if you like spicy chili maybe try the kind with peppers?)
  • 3-4 portions of your favorite rice (Minute brand makes a multi-grain medley that is delicious in this!)
  • *** optional veggies if you would like and have the energy to chop them: a bell pepper or two? A few stalks of celery? Some fresh diced onion?
  • 4 cups of your favorite stock/broth (any flavor)
  • Seasonings (salt, pepper, garlic/onion powder, etc) to taste
  • BBQ sauce to taste (about 1/2 to 1 cup - try Archer Farms Sweet Hickory from Target)
  • Your favorite shredded cheese to garnish

Get out a big stock pot. Cook the meat in the bottom, breaking it up into small pieces (season it while cooking if you like). Don’t bother draining it. Dump everything else in on top, stir it up, and cook 20-30 minutes at a low simmer, covered and stirring occasionally.

Leftovers reheat just as good if not better than the fresh chili - portion it out into tupperwares and stash in your fridge or freezer for an easy meal. Depending on your sauce and season choices, this is easy to make gluten free. Other allergens can be substituted out pretty easily as well. Could be easily doubled if you’ve got a pot big enough and want to stash a bunch in your freezer, or feed a group without exhausting yourself (or making a mess of your kitchen!)

Marie-Joanne Boucher's Oats Burgers

(translation of the original recipe from French)

This super easy vegetarian burgers recipe makes 4 to 8 patties (depending on how thick you like them) with a texture ressembling ground meat that do not crumble as most veggie burger patties do, and are much cheaper (and tastier!) than store-bought burger mixes or patties. They require no chopping and very little preparation, but do take about 45 minutes in total (most of which is waiting). The recipe can easily be doubled, and the cooked patties can be frozen and re-heated in the oven for a quick, healthy and filling meal on a low-spoon day.

Recipe

- 1 cup rolled oats

- 1/2 cup breadcrumbs

- 1/2 cup shredded cheese

- 3 eggs

- 1/4 cup sesame seeds

- 1/4 cup unsalted sunflower seeds (or any unsalted nuts/seeds you have on hand)

- spices, to taste (suggestions below)

- 1/2 cup water

- 2 tablespoons soy sauce or tamari

- vegetable oil for cooking

1. In a large bowl, mix the oats, the breadcrumbs, the cheese, the eggs, the sesame and sunflower seeds, the spices and the water, until homogeneous. Let the mix sit for 15 minutes.

2. Now that the oats have softened, make 8 patties with the mix. (Note: Making 8 patties with this recipe will make them quite small, so make 6 or 4 if you like them a bit larger.)

3. Heat a bit of vegetable oil in a thick pan and fry the patties until golden.

4. Pour water into the pan until the patties are almost covered, add the tamari or soy sauce and let them cook on medium heat for about 10 minutes, turning them a few times.

5. Serve as soon as the liquid is completely reduced.

As the base of the mix is very neutral, you can use any spice you like or have on hand to season it. Steak spices mixes work really well, as do dried herbs, dried vegetable flakes and curry powder. Paprika or turmeric will give the patties a nice colour, but are not necessary. I like to use onion and garlic powder, smoked paprika, cumin and pepper.

Sloppy Joe Pasta

Hey, all!

So, I’m a grad student. Which means I have absolutely no time to cook ever, nor any money to order in, and I’m always really, really hungry. I just sort of made this one night, and it turned out really yummy, so I thought I’d share!

Ingredients/Tools

-1lb ground beef/ ground turkey/ ground whatever meat (or more if you want extra leftovers/are feeding a lot of people. I usually use 1lb because it’s what the can suggests and it makes enough for when I’m really hungry + leftovers.) *I use 93% lean ground beef

-1 can of sloppy joe sauce (I use Manwich, but feel free to use whatever you want in however chunky you want it, or however spicy you want it. I tend to use Extra Bold for more flavor.) Also! Please be aware that if you use more ground meat, you’re going to need more sauce. Read the instructions on the can to figure out the ratio. It’s usually 1 can per every lb of meat, but depends on the specifics!

-1lb any pasta (I use spaghetti, but whatever your favorite is works!)

-A skillet

-A pot

-Cooking spoon

-Strainer

-Buns/bread (if desired)

-Any additional seasonings or spices. Suggestions: Hot sauce, died tomatoes, kidney beans, peppers, shredded cheese.

How to make

Put a pot of water on the stove, wait until it boils. I suggest doing this first because it’s usually what ends up taking the longest.

While you wait for your water to boil, brown the ground meat in the skillet. You want to make sure there isn’t any visible pink spots, but if it’s not thoroughly cooked, it’s alright—it will be on the stove for longer.

Once your water is boiling, add the pasta. Cook until it is your desired softness (I like al dente, but I had a roommate that liked her pasta borderline mushy, so it depends on your preference! You can check by taking out a noodle, running it under cold water, and biting into it. Wit until it’s flexible and less tan looking, though.)

After your meat is browned, add your sloppy joe sauce and any other ingredients/spices. Mix thoroughly and heat until that is bubbling just a little bit.

Strain your pasta, add to the sloppy joe mix and stir well. Get all your pasta coated with it. Or, if you want, you can make sloppy joe sandwiches on the side in addition to your pasta.

I like this recipe because it’s quick, and great for low spoons. Also, it tends to make a lot for leftovers, and fills me up pretty well. An added bonus is that the recipe is fairly flexible. You could pretty much add whatever you like to it and it would still be good. I’m not very creative in the kitchen so I just make it plain, but it’s easy to change to individual tastes!

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