Sunday, September 8, 2013

Defcon 4

Defcon 4.  My weight has ballooned since the cave baby joined us.  I've drawn a line in the sand, Barack H. Obama style.  It's a full on U.N. effort.

More cooking.  Less mac and fishticks.  No chemical weapons.

I am going to make a real effort to find simple, lower effort recipes that reheat well.  I kind of overdid it tonight in that department.  Here's what I cooked.

Turnip greens and water chestnuts.

- Bacon
- Turnip Greens
- Water Chestnuts
- Red Pepper Flakes
- Salt, Pepper

Dice bacon nice and small.  Wash, wash, wash the greens. Roughly chop them.  Brown the bacon then add the greens and simmer on medium high for a couple of minutes.  Add water to cover and all the spices.  Cook until they are tender, then add water chestnuts and cook until they are heated.

Green Curry with Chicken Thighs and Sweet Potatoes.

- 3 slices of bacon.
- 1 lb Chicken Thighs (1 inch cubes)
- 1.5 lbs Sweet Potatoes (peeled and cubed)
- 1/2 onion, chopped
- 2 cans coconut milk.
- 1 bottle of Thai Kitchen Green Curry Paste

Cook the bacon whole, in strips, then remove.  Brown the chicken chunks in the bacon grease then add the sweet potatoes and the onion.

Stir everything together and then add the coconut milk and curry paste.  Bring to a boil then lower temperature and cover to simmer the ingredients until the sweet potatoes are softish.

Crumble up some bacon and eat.