It’s that time of year. When thoughts turn to soups, stews and one pot comfort foods.
Fairly easy to accommodate with a little advance planning. How about revved up pork and beans.
Or maybe chicken chili.
And, from leftovers, a Sunday luncheon of stuffed peppers.
All because of this in the pantry.
A few cans of beans, all sorts of flavors, can make meal planning and execution easy.
The pork and beans. Compliments of those beans, the pork butt from Friends and Farms. All those green peppers which I steamed in the oven last Friday. A little onion, and a little of the butternut squash, also baked while the peppers were steaming.
The leftovers from that dish were spooned into a couple of nice looking peppers and heated up Sunday for a late luncheon.
As for that chicken chili, this was the inspiration.
That pound of additive free ground chicken from our CSA delivery. Browned, than added some crushed tomatoes, some peppers and onions from the freezer, a can of beans, some spice (I used cumin, cinnamon, salt, guajillo chili powder, cilantro and garlic powder). Left to simmer for an hour on the stove.
With the CSA deliveries, the well stocked pantry and freezer, I can heat up meals by dumping ingredients and “kicking it up” with spice.
Perfect meals now that the weather is blustery.