Can someone please explain to me how time works? Because it has only been nine days since my last post, but it feels like 29. Some of the days have been a blur, as we have had non-stop activity in the kitchen during the demolition of the old and especially the arrival and installation of the new. And then, other days it has been so quiet it seems that even the crickets are on vacation. This morning, I literally had to ask my husband, “what day is today?” because amid the ruckus, I couldn’t quite remember. Only one week down and at least five to go—oy, vey!
It would be premature at this point to show you the progress of our remodel, given that we don’t yet have a countertop and the floor is covered in protective cardboard and there is new and ongoing discussion about how much we can configure our backsplash for a couple of design features I’ve been desperate to have. Well, OK, maybe just a few quick photos, but I want to save some for the big reveal!
There is much more to be done, and some of the details our contractor is working through are special enough to be considered “fussy,” so we are fine with some intermittent slowdowns. As far as we know, and barring any future catastrophes, things are still on track for us to be back in the kitchen by mid-November!
The biggest challenges have been exactly as expected—keeping the pets calm and cared for, which has been manageable so far because the weather is nice enough for our cat to chill outside (which she loves anyway) and our next-door neighbor has generously invited me and the dog over for some peace and quiet whenever things get wild over here. The other obvious challenge has been cooking without a kitchen, and today I’m sharing the first real, “cooked” recipe I’ve made since we started the remodel project. Breakfast doesn’t count because we are mainly just using the toaster. And until Friday of last week, we had relied on take-out and sandwiches for lunch and dinner. And (of course) cocktails for me, but that will be another post. 😉
Our first real meal could not have been more perfect for the fall season, and it also could not have been simpler to make, despite the fact that I did not have a stove, a microwave, a sink or a countertop. How did I pull it off?
Say hello again to our multi-purpose slow cooker, the same one I used for our final “Chopped” challenge when Les tricked me into cooking all that kielbasa. The “browning” setting on this 7-in-1 appliance saved the day for my new adventure of “cooking without a kitchen.” I browned the ground turkey and onions, then added all the other ingredients, switched it to the slow cook setting, and let it simmer until Les walked in the door at the end of his workday. I was so excited to have actually cooked, and there was something very comforting about having the aromas of that chili soup filling the house. We needed a good, home-cooked meal at the end of such a crazy, noisy week. And, because it all came together in one pot, even the cleanup was easy.
This original recipe is one of my favorites, and it conjures warm and fuzzy memories for me. A few years ago, on a gloomy February day during another crazy time in my life, I’d scrambled through the cabinets for something to make that did not require a trip to the grocery store. I didn’t have a whole can of tomatoes, but I did have a small can of salsa, plus some roasted green chiles, half a bag of frozen corn, a can of beans and a carton of chicken broth. When I settled in with a bowl of this delicious concoction, which is not quite chili and not quite soup, I loved it so much, I took time to write it all down, and I’m glad I did because it was just right for such a crazy time as this. And there’s another benefit to it—easy leftovers!
Of course, you don’t need to have a special slow cooker to make it. Feel free to use a soup pot or Dutch oven. I’m pretty sure that’s what I’ll do next time—you know, when I have a shiny new kitchen!
3 Tbsp. extra virgin olive oil
1 small sweet onion, chopped
1 lb. ground turkey (or turkey breast, if you prefer leaner meat)
3-4 cloves garlic, chopped
1/2 tsp. ground cumin
1/2 tsp. sweet Spanish paprika
1/2 tsp. ancho chile powder
Salt and pepper
3 Tbsp. all-purpose flour
4 cups chicken broth (this is equal to 1 large carton)
7 oz. can roasted green chiles, chopped
1 small can Herdez salsa (about 8 oz.)
1 1/2 cups frozen roasted corn
1 can black beans, drained
Tortilla chips for serving
- Add olive oil to the slow cooker (or pot), on a medium heat setting. Saute the onions until they are soft and translucent, then push them to the outside of the pot.
- Add the ground turkey, about half at a time, breaking it up into bits with your fingers as you go. When you brown ground meat, it’s a good idea to cook a small amount at a time to maintain a steady heat. Otherwise, the meat will just steam. When all the turkey is browned, add the chopped garlic and the spices, plus salt and pepper, and cook about one minute until the garlic is fragrant.
- Sprinkle the flour over the ground meat mixture and stir it around to evenly coat all the meat. It should seem a little dry on the surface of the meat; add a touch more flour if needed to get this appearance. Cook the mixture two minutes, add the green chiles and cook two more minutes.
- Add the chicken broth to the pot all at once. Stir gently to mix the broth with the roux-covered meat mixture and cook until it reaches a slight boil, then reduce the heat and simmer about one hour. At this point, I switched the slow cooker setting from “browning,” which is essentially the same as cooking on a stove top, to “high slow cook.”
- Add the roasted corn, black beans and salsa and stir to combine. Adjust seasonings to taste. Simmer on low setting for two hours or more, until you’re ready to serve.
For our first “cooking without a kitchen” meal, I served this comforting turkey chili soup with tortilla chips, but it’s really delicious with a fresh batch of skillet cornbread.
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