better than chili

5

Fishball Soup: Soup filled with balls of coarsely ground fish. A traditional meal of the Therians.

The claypot I found and cleaned last year has seen much use, which is good to know.

Braving the third stratum was challenging, but worth it. Making homemade fish balls was an interesting experience, and the end result turned out pretty well~ More commentary and Skeleton Fish versions, below.

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River loved nothing better than hanging around the Chili Peppers,“ reports a long-standing music-business friend of River’s. “They were his big friends, and Flea was his man”. I remember how happy River was when he was with the Peppers. His beaming face said to me, ‘This is where I wanna be.’
—  US Magazine [Oct 1995]
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 ½ 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!)

Paleo-Friendly Crock Pot Stew

Cold temps called for a hearty chili and when I set out to make mine, I switched up so many ingredients that instead of chili I actually made stew. While not what I expected, I’m very happy with the results! If you’re following a Paleo-style diet, beans are a no-no which makes chili a hard dish to make, so instead, this soup will now be a regular in my kitchen.

Ingredients:

  • 6 celery stalks
  • 6 large carrots
  • 1-2 pounds lean ground turkey
  • 4 cups low-sodium vegetable broth
  • 6 small tomatoes
  • 2 zucchinis
  • Olive oil or PAM
  • Salt, peper, cayenne pepper
  • Water

How-To:

On the stove, coat a pan with PAM cooking spray or a bit of olive oil and brown the meat. It doesn’t have to cook all the way, but close to it. Once cooked, toss it into the crock pot. Chop up all your vegetables, toss those in too. Then add the broth and 1-2 cups of water. Add in a dash of salt, pepper and if you like a little spice, cayenne pepper.

Mix the ingredients, turn the crock pot on high and let cook for 6-8 hours. I turned this on before going to bed and woke up to a hearty stew, perfect for lunch or dinner.