This morning I was making breakfast and began to wonder why we’re out of so many ingredients when I went to the grocery store only two weeks ago?? As it turns out, there’s a perfectly reasonable explanation: I actually went to the store more than four weeks ago. So I threw on my new Mara Hoffman skirt ($15 at a yard sale, baby!!) and drove across town to remedy the situation.
My shop was a bit different this time around because I decided to splurge on some satiating proteins— a pound of ground beef, a whole chicken, a large piece of salmon. Although I don’t subscribe to any one label when it comes to my diet, the bulk of my meals are plant-based, meaning this much meat will likely last months. The chicken is already frozen and I’m about to go cut the salmon into four small portions to freeze as well. The beef though, that’s a little treat for tonight.
Our overgrown pepper plants are having a great going out of business sale and I figured while we have this many red bell peppers, I should make a huge batch of chili. I’ll also use red onions and garlic from the yard, black beans from a can, and a bunch of Santa Maria Pinquito beans. Of course there has to be taco seasoning, ancho chilli powder, and fire roasted tomatoes canned with green chiles. I’ll let it simmer for a couple hours and serve with Greek yogurt, baby cilantro, tortilla chips and a lime Spindrift.
Yum!! Lasagna soup here…