Tex Mexi Quinoa Soup: This soup. Hnnng. Mmm. Yes. I’d say it’s perfection in a bowl. We don’t need no side dishes! It’s a complete package! You have bursts of crunch and freshness from a colorful selection of vegetables. You have brightness from touches of apple cider vinegar and fresh squeezed citrus. We most certainly cannot forget our smoke from the chipotle and chilis. It has your complex carbohydrates, protein, and micronutrients all in one bowl. This recipe requires quite a few ingredients, but I need to stress that you’re about to make a metric ass ton of food out of this. Yes, that’s a very, very official unit of measurement
1 ½ - 2 lbs of ground turkey
2 cups of quinoa (cooked to the package’s instruction)
2 TBSP of oil, such as olive
½ large red onion, diced
2 carrots, peeled and diced
1 red bell pepper, diced
2 fresh anaheim chilies, diced (a single green bell pepper could substitute)
1 jalapeno pepper
2 canned chipotle peppers, diced, and with 2 TBSP of adobo sauce
3-5 cloves of garlic
¼ cup apple cider vinegar
1 28 oz can of crushed tomatoes (low sodium or no salt added)
1 32 oz carton of chicken stock (no salt added)
2 TBSP tomato paste
1 15 oz can of red kidney beans (no salt added)
1 ½ cups frozen corn
salt, to taste
¾ tsp black pepper
2-3 TBSP chili powder
1 TBSP paprika
1 TBSP cumin
1 tsp ground coriander
½ tsp cayenne pepper
juice of half a very ripe lemon
Directions: Prepare all the vegetables and set them aside. In, frankly, the largest pot you got; heat up 1 TBSP of your oil over a medium-high heat. Add your ground turkey, add a few pinches of salt, break it apart with your cooking spoon and keep stirring until it is done through. Once done, remove it from the pan with a slotted spoon and set it aside. Add the rest of your oil. Add the onion and garlic and cook it until it is soft and fragrant. Stir. Next, add the carrots, bell peppers, anaheim chilies, and chipotles with adobo. And another pinch of salt, stir, and cook these until soft and fragrant. Then, add the black pepper, chili powder, paprika, cumin, ground coriander, and cayenne pepper. Stir, and let them heat up to release their oils and fragrance.
Add your meat back in and stir to combine absolutely everything and get it coated very well. Once that’s smelling amazing, add the apple cider vinegar, stir, and let the contents simmer for a minute or two. While it’s simmering, off to the side start cooking your quinoa. It should take about 15 minutes. Time management, y’all. After that’s all set up add the crushed tomatoes, chicken stock, tomato paste, red kidney beans, and corn. Add a generous amount of your salt. Bring the heat up to high until the contents begin to boil.
Once boiling, bring it back down to low and allow it simmer. Let it simmer until the quinoa in the other pan is done, then add the quinoa, squeeze the lemon, and let the final mixture simmer for about another 15 minutes. This recipe yields 12 mega-sized portions.
This is literally my go-to dessert every night! Every!!! Night!!!!
I’ve had a lot of people asking me to do some random intakes so here is today:
Pre-track workout: a banana and 1 graham cracker sheet
Post-run: Kodiak Cakes pancakes with some maple syrup and coffee
Lunch: 2 slices of whole wheat toast with PB & J, spinach & red bell peppers, baby carrots, and Greek yogurt
Snack: an apple & Combat Crunch protein bar
Dinner: salad with grilled chicken, croutons, tomatoes, cucumbers, romaine lettuce, and some Ranch dressing, side of broccoli as well
Dessert: this mug-cake! It’s the “Beltsander brownie” recipe (you can look it up on Instagram for more ideas)…it’s just 1 scoop of protein powder of choice, ½ tsp baking powder, 1 tbsp cocoa powder, Truvia, and ¼ cup milk of choice– microwave it and omg it is so good!!!! I doubled the recipe
Dry-Aged Tender Roast Stew is a hearty dish that’ll warm you up even in the depths of greyshire glacial grotto. Red wine is included in the recipe, but you can absolutely omit it completely or add in a table spoon of red wine vinegar for a touch of acidity and the dish will still be absolutely delicious. As always you can find details on how to make the dish under the cut.
Last week, I took my car in for an oil change and left with four brand new Michelin tires. My former tires gave out sooner than they should have so I received warranty dollars and put it toward the new tires.
Last night I fixed a nice dinner of corned beef, cabbage, red potatoes, and carrots for my daughter and niece. Of course steamed white rice accompanied the meal.
Earlier today I did spring cleaning of my armoire so now I have a large black trash bag full of clothes that I’m going to donate to Acres of Hope. During this cleaning I discovered that I have a total of 9 bras and that’s not counting the 4 that’s in the trash bag. I’ve also got a boatload of panties and socks. So…as far as socks and lingerie are concerned, I am set 👍
Doing a nice beef brisket for Sunday dinner. I’ve browned the brisket (seasoned with salt, black pepper and Laury’s - makes the beef more savoury) first in butter and olive oil. Then I’ve caramelized my mirepoix (I’ve used red onion and purple carrots - this will deepen the colour of the braising liquid and later gravy into a rich burgundy) to give my braising liquid a depth of flavour. Deglazed the lot with red wine, threw in a bouquet garni (just thyme and rosemary), beef stock and added back the brisket. Now all I need to do is wait… wait… wait for 4 hrs. Reduced the braising liquid to make gravy and slice the brisket.
P.s Can’t resist sharing a picture of this bunch of Rosemary from our backyard where it is overgrown and lush.
Do you all remember when Fang was smol and chubby and red-carrot cake obsessed, a.k.a. super emo loner alien who decides to be rivals with the orange boi in his class and eventually becomes the Shadow Prince who sings Chinese lullabies
Now he’s taller than Boboiboy, wears knee-length jackets, has commercial-ready hair and GUNS, is overprotective of his friends, Eater of Pillows and Blankets, the Human Mushroom with a ridiculous helmet with a pretty red ribbon (that he ties into a bow no less) as a chin strap