I haven't posted a recipe in quite awhile, but I wanted to share a meal that been in frequent rotation for the DeVries family lately. It's fast, satisfying, served in a bowl, and colorful, and these are a few of my favorite things. Also, the heat index in Austin today is like, 108 degrees, so....the less time I spend heating up the kitchen, the better.
Turkey, Kale, & Sweet Potato Skillet
modified from Primavera Kitchen
- 2 T avocado or olive oil
- 1 lb ground turkey
- a few handfuls of kale, chopped + stems removed (spinach or other dark leafy greens would also work)
- 1 large sweet potato, peeled and chopped into small(ish) cubes
- 1/2 onion, chopped
- 1/4-1/2 cup chicken broth (water is okay too)
- 1/2 tsp garlic powder or 1 garlic clove, minced
- 1-2 teaspoons smoked paprika to taste
- 1/2 tsp dried red chili flakes
- sea salt, to taste
- parsley, dried or fresh
- shredded mozzarella cheese, optional for serving
- Chop all veggies in advance. Things will proceed quickly once you heat up the pan.
- Heat a large, deep skillet over medium heat and add oil until hot. Add turkey and garlic/garlic powder and break it up, stirring frequently, until browned.
- Add onions and saute until slightly soft.
- Add kale, sweet potato, salt, spices, and broth or water to skillet (the extra liquid speeds the cooking of the kale and sweet potato). Mix well and cover.
- Check doneness of sweet potato every minute or so, stirring, until they are fork tender. Add more salt to taste, if needed. I usually add another sprinkle of smoked paprika here too. Once the potatoes are cooked, add parsley.
- Remove from heat, serve into bowls (add cheese if you're into that) and enjoy your one-bowl meal with a side of your favorite crackers.
I love the cooler months for the feel of them, in every way. I love cold-weather clothing, and candles, and the idea of slower, soothing months, where life doesn't feel so hectic. I love the anticipation of Thanksgiving and Christmas. And I love a good comfort food meal, that you can start in the afternoon, and let it simmer while doing laundry or a pre-dinner tidy of your home. This chili is that food for me. It's not altogether pretty, but you could always add some color by way of green pepper or jalepenos, etc. It's very mix-and-matchable and well-suited to whatever you have in your pantry. For us, that's chickpeas and lentils, since Nicholas isn't a huge fan of pinto/navy beans, etc. These ingredients afford a "traditional" enough chili for me, with a texture he enjoys as well.
Baked PB oatmeal or just "PB oatmeal" as we fondly call it, serves as our breakfast at least 300 mornings of the year. I've mentioned it about one million times on the blog, since I've been making is for us ever since Summer posted the recipe almost exactly five years ago, but I've never actually shared the recipe and how I make it. Over time, I've adjusted a few things and tweaked it to it's current state. I adore recipes like this that I can make again and again. We eat a lot of eggs for any meal of the day, and so it's nice to have an egg-free breakfast option. And I really love the idea of a make-ahead breakfast that will reheat easily and fill us up with both protein and carbs.
Yesterday, I stopped by my friend Jessica's house to see her and her son. I played with her little boy while she chopped veggies for a meal she was bringing to a friend that night. Whereas I prefer to follow a recipe, since I'm nervous that my kitchen experiments won't turn out, Jessica is naturally good at using up all the food in the fridge, coming up with new combinations and just "throwing together" a meal, or following a recipe with modifications, based on what she has on hand.