Sunday Funday Pantry Raid

First up Big Dave's Beef Machaca.

http://www.epicurious.com/recipes/member/views/BIG-DAVE-S-BEEF-MACHACA-1226279

We've made this several times before and it's really great.

It's also perfect for tough, cheap cuts of meat. You cook it 2 hours then tear with a fork.

Then back in the pot until it soaks up the rest of the sauce.

I suggested making this our dinner and sharing with Matt and Michael. Tara said "Hell no. We're not sharing that with them. Order them a pizza."

Anyway, the recipe calls for marinating overnight. I skipped that and just added a little more spices. I didn't have green peppers but I did have some chipotle in adobo so I added one

chipotle pepper and about a tablespoon of the sauce. I know that's not really the same...but I think it'll be tastier.

Next up Turkey Vegetable Soup.

I made a stock from the carcass adding onions, garlic, carrots and bay leaves. Boiled the hell out of it about 2 hours, then strained and used one of those fat-reducing measuring cups.

Look at all that fat I saved us.

Then we just added all the stuff we had

leftover.

This time...onions, potatoes, carrots, brocolli, peas, corn, radishes, garlic and turkey of course.

Last up...Turkey Curry.

2 Tbsp. olive oil

2 onions

4 cloves of garlic

1/2 head of cauliflower

4 Tbsp. of curry (or more?)

2 Tbsp. berbere (ethiopian spice)

1 can of pumpkin puree

1 can of lite coconut milk

1 cup of turkey stock

10 oz. cooked turkey

2 chopped tomatoes

1 cup frozen peas

We sauteed the onions, garlic and cauliflower

in about a Tbsp. of olive oil for a few minutes.

Then added the spices and simmered one more minute. Next we added the pumpkin, coconut and stock and simmered until the cauliflower softenened. Threw the turkey, tomatoes and peas for about 5 minutes. Done and done.

In the end Tara relented and we shared our machaca with the guys. Tara made rice and we heated up some corn tortillas and we served piled up it with sour cream. Delicious.

So this week...

Booze=mimosas

Food=Turkey Soup, Turkey Curry, Machaca

Gossip=There was some... but you might be reading. In fact, you probably are.

Also, note to self...buy a rice cooker.

Uh oh.

She found it.

PANTRY RAID!!

Last time TB and I tried this we went to the store for just a couple extra things and ended up leaving 200 dollars lighter. This time we're really going to figure something out with only the crap here at 1532.

TB claimed there was to be a run on pumpkin this year. Last I was at Safeway, I believe they had an entire isle, but she bought like 14 cans, so we're covered just the same. Anyway, I'm hoping to make something from this leftover turkey carcass, some tough steaks we had in the freezer and maybe a pumpkin, curry, coconutty, ethiopian spices thingy. We'll see soon.

I'm also trying to get us back on track so I've hidden the butter and bacon.

How you durrrin?

Hello friends and family. This is Tara Bunch and Scott Shappell coming to you from the kitchen of 1532. As you may or may not know, we have been cooking together on a weekly basis for some time now, making delectable, mostly low fat meals that we enjoy. Now we have decided to share our culinary secrets with you, our favorite people. You can look forward to recipes we created or discovered, kitchen tips, and maybe even a tasty dish of the local 'news'.

We started cooking Weight Watchers meals together early in 2K9 in an effort to lose weight. Well, Scott lost 25 pounds and I lost 2.5. Needless to say, I was/am discouraged, but I still enjoy cooking with my friend. We may not be low cal, but we do try to watch what we eat and make delicious treats in the meantime. Please allow me to share this Corn Chowder recipe that I just threw together for you:

4 Pieces Smoked Bacon - cooked and crumbled

1 Large Diced Onion

3 Stalks Celery (diced)

Drippings from cooked bacon

1/2 cup Flour

Vegetable oil

32oz box Chicken Broth (I like Swansons)

2 TBSP Corn Starch (optional)

Cold water

1 pkg Frozen Sweet Corn

8 oz Sour Cream

Salt and Course Ground Black Pepper

In a Dutch Oven cook bacon over medium heat until crispy. Place bacon on paper towel and measure the drippings. Add Vegetable oil to bacon grease to make 1/2 cup. Sweat celery, onions and a pinch of salt in oil until soft. Add flour. Stir for about two minutes until flour is incorporated. Pour in chicken broth and bring to a boil. At this point the soup may not be thick enough to your liking. If not, make a slurry of equal parts corn starch and cold water. Simmer for 5 minutes. Add Corn and simmer 5 more minutes. Finish the chowder with sour cream and stir. Simmering 5 more minutes. Garnish with the crumbled bacon.

We hope to bring you tasty dish you can enjoy and maybe even a good recipe or two.