Turkey vegetable chili: One bowl fits all.
Feeding my household is challenging at best. I am the only mammal eater, so there’s no upside to making beef or pork. In fact it’s come to the point where I have to take my steak or burger into another room to spare my loved ones the traumatizing smell of charred, formerly sentient flesh. Salt and cheese are off the menu owing to Mr. Slattern’s health concerns, the apple of my eye dislikes potatoes, I’m trying to avoid pasta and bread, and serving beans more than once a week would be, gastrically speaking, unfortunate on an Old Testament scale. Let’s just leave it at that.
So it’s fish or chicken or turkey or fish most nights, except on omelette night, or in the event of a sit down strike, which in my house is shorthand for I’m sick of cooking, out of ideas and borrowing patience, so unless you’re prepared to have cereal (and in my case, vodka) for dinner — yes, again — we’d best go out.