The 32 Hour Day

I need one.

I do promise that eventually I will make Creamsicle cookies for Lyra. But omg math. I spent 9 hours on one day of the long weekend doing homework (more on other days too!) and I'm just managing to keep up. I've also started hiding in empty boardrooms on my lunch break so I can scribble numbers in peace. This is not looking like my funnest summer ever.

And after eating sandwiches and cereal for dinners last week I decided I really needed to make freezable meals again this weekend. Not that I object to cookies for dinner from time to time (you so have and you know it) but I just don't think a full week of it is a good idea.

So instead, I made meaty balls. Froze them. No pics.

And chili.

Or at least, what I call chili.

I'm sure there are purists of all kinds who are going to complain about one thing or another but you know what? Go make your own freaking chili. No beans allowed? Too bad. I love the musical fruit so they're in there. Ground beef? Yup. Deal with it. Tomatoes? Holy freaking crap you'd think the world was gonna end if someone put tomatoes in chili. But you know what? I did. And I still have an assignment due next week so obvioulsy it can't be that catastrophic.

Chili, The Way I Felt Like Making It

What you need:

• about 1 lb of lean ground beef
• 2-3 onions
• 6 cloves of garlic
• 1 tsp oregano
• 1 tbsp cumin
• 1 tbsp paprika
• 1 tsp dried crushed chilis
• 1 chipotle in adobo sauce
• 3 poblanos
• 2 anaheims
• 2 sweet red peppers
• 1 jalapeno (at least)
• 1 c dried pinto beans
• 1 c TVP (I'll explain later)
• 2 c crushed tomatoes
• 2-3 c beef broth

What you gotta do:

Chop your onions and garlic and combine them in the biggest pot you have (you know, the one you have to put on top of the cupboards because it doesn't fit inside them) with the ground beef and oregano.

While that's cooking (stir it from time to time to bust up the meat) chop your peppers. A coarse chop is fine. They're going to be in there all day simmering and will break down quite a bit, so save yourself the work.

Speaking of saving work, since you're going to be adding heat and seeds to this, don't worry about picking every single seed out of your peppers. If you just cut around the top:

And then pop the core out:

Good enough.

It's particularly easy to do this with poblanos, but it works on any pepper really.

Do it to them all, chop em, and toss em in the pot.

Give it a stir and then pile in the spices.

May as well stir them in too.

Now, add the dry stuff. Beans and TVP.

Textured Vegetable Protein. Yeah, I see you making that face. But you've probably already eaten it. I first learned of it from a vegetarian roommate. He'd use it to make spaghetti sauce, meatballs, pretty much anything that would normally have meat in it. It's cheap, fat free, veggie sourced protein and when it's reconstituted it has the same texture as ground beef. Even some restaurants use it (yup, you've probably eaten it). You can find it at most bulk stores, any health food store, and even at some supermarkets.

And it makes a pound of beef make a lot of chili.

But it is dry, and needs liquid. That's where the tomatoes and beef broth come in. You could use water, beer, or any other liquid you like. Start with about a cup and a half.

After a while, the beans will be wrinkly.

But then they'll start to puff up. You might need to add more liquid. I did.

I cooked mine on fairly low heat with the lid on (do not need the extra humidity in here). But still, check it from time to time, and add more liquid of choice if it seems too dry. And then eventually, you'll have something that looks like this:

And you'll be able to mash a bean against the side of the pot.

And the peppers will have broken down, and the TVP will look exactly like the beef, and the whole house will smell freaking amazing.

And since there was no way I was turning the oven on (it's finally warm here and I'm really thinking I need to get myself a little window AC unit) to make corn bread, I had it with corn chips. Organic blue ones. Fun!

And then I bagged the rest and froze them for later this week.

And probably for dinner next week as well since I really don't like eating the same thing for dinner every night. Except, apparently, when it's a bowl of cereal.

I really need a couple 32 hour days so I can get all the crap done that needs to be done. Like feeding myself.

What would you do with a 32 hour day?

Egg McMuffin without the McCrap

These have been a major lifesaver for me while living in a hotel, but they’re great for everyone.  I mean, who has a lot of time to spend making breakfast in the morning?  And I'm sure I'm not the only one who wants something warm from time to time.  I haven’t ever timed it, but I bet you could whip one of these yummy sandwiches up in about 5 minutes, and it’s even portable, so you can take it with you, or send them with the kids. 

Here’s what you’ll need for each sandwich:

1 English muffin
1 Egg
2 slices of ham
2 slices of cheese
Salt and Pepper

This is going to go fast, so stay with me.  Split your English muffin and pop it into the toaster.  Crack the egg into a bowl, add a teaspoon of water, and sprinkle with salt and pepper.

Hopefully you have better salt and pepper than what this hotel has supplied.

Better than nothing, I suppose.  Now, take out a fork and scramble the egg.  I like mine to be well beaten so it’s fairly consistent in color. 

Pop the bowl into the microwave for 1 minute.  Don’t be surprised to see it puff up while it’s cooking.  When you pull it out, it should look about like this:

Run your fork around to loosen the egg (this is easier if you butter the bowl before you begin, but I didn’t) and flip it over.

As you can see, it’s still a little undercooked.  That’s ok.  If it’s cooked less than this, however, put it back in the microwave for another 15 or 20 seconds before continuing.  Put your two slices of ham on top, and pop it back into the microwave for 20 more seconds.

Now comes one slice of cheese. 

Then back into the microwave for 10 more seconds.  By this time, your muffin should be nice and toasted.  I like to spread butter on mine, but it’s not a requirement. 

Place the other slice of cheese on the bottom half of your English muffin.

Pull the bowl out of the microwave, loosen the egg from the bowl again and place it right on top.  The cheese will melt beautifully from the heat of the egg. 

On with the lid, and eat or wrap up to take with you.  I like to cut mine in half and pair it with a glass of fresh squeezed orange juice.