Are you confused? Wondering if you’ve come to the wrong website? But that isn’t a baked good, you’re thinking. In fact, that looks an awful lot like a nourishing and savory dinner, not a crinkly chocolate cookie or a fruit-studded, sugar-dusted cake. What the heck!
As it turns out, man (or woman) cannot survive on biscuits and brownies alone. You could certainly try (I’ve done it) but you’ll likely end up slightly puffy in the facial region and craving a bowl of crunchy romaine lettuce something fierce.
Thus, we do break out the vegetables now and again over here. And the protein.
In all seriousness, I don’t write much about the meals I make regularly—maybe they don’t seem as interesting or exciting or post-worthy. Maybe I assume you don’t need, or want, inspiration or ideas for dinnertime or breakfast or lunch. If I’m wrong, I’d be glad to know so, and I’ll start writing a bit more about the everyday things I’m making.
In addition to finding ten minutes to squeeze in dinner prep, eating an actual meal with a real fork (read: not my fingers standing up at the counter), here are some other things I’m into lately:
Music! These songs are on repeat this week: “In Camera” [Yumi Zouma], “Now I’m In It” [HAIM], “More of Your Love” [Sol Rising, DJ Taz Rashid], “Honey” [Robyn], “The Rope” [Lane 8, POLICA].
Finally waltzing into shorts weather, and mostly planning to wear this favorite sweatshirt with jeans shorts on repeat for awhile.
Green goddess chicken salad (just regular chicken salad made with herb-y mayo instead of plain mayo).
At night, watching new episodes of Top Chef LA interspersed with decidedly not-new movies: Pretty Woman, Mystic Pizza, The Thomas Crown Affair.
Turkey Picadillo
Adapted from Sunbasket
2 tablespoons olive oil
1 yellow onion, diced
1 clove garlic, minced
1 pound ground turkey
1/4 cup capers, drained
1/4 cup green olives (Castelvetrano ideally)
3/4 cup tomato puree
1/2 teaspoon sweet smoked paprika
1 teaspoon tomato paste
2 teaspoons balsamic vinegar
1/4 teaspoon cayenne
1 teaspoon kosher salt
1/2 teaspoon dried oregano or 1 teaspoon fresh oregano
1/2 teaspoon dried thyme or 1 teaspoon fresh thyme
1/4 cup raisins
1 bay leaf
1/2 cup water
In a large skillet over medium heat, add the olive oil and cook for a minute until hot. Add the onion and garlic, season lightly with salt and pepper, and cook, stirring occasionally, until the onion softens just slightly (about 2 to 3 minutes).
Add the ground turkey and cook over medium-high heat, breaking up the meat with a wooden spoon or spatula as it cooked, until the meat is lightly browned but not fully cooked through.
Add all the remaining ingredients and bring it up to a boil, then turn the heat down to medium-low so the liquid simmers. Cook, stirring occasionally, until the turkey is cooked through, about 5 minutes.
If you find there isn’t enough liquid—it should be soupy and stew-like—then add more water, 1/4 cup at a time.
Once the meat is cooked through, remove from the heat. Remove the bay leaves before serving.
I like to make this meal ahead and let it sit for a few hours (once it’s cooled to room temperature I transfer it to the fridge) or overnight—the flavors really meld and deepen with time.
You can serve it as is, or over a starch like white or brown rice, cous cous, or roasted sweet potatoes. I also sometimes stir in a few handfuls of fresh baby spinach or chopped kale just before serving, so the greens wilt a bit.
It’s also very good over salad.