Whether you're cooking for one, or for a family of 6, there are several simple tricks I've used over the years. I like to keep 2 cooked legumes, 2 cooked whole grains and a variety of sauces on hand so I can throw together 30 minute meals without much fuss. Taking this concept a little further, I make a mixture of TVP, Spices, Black Beans and Salsa that is the base of at least 3 more meals. It also freezes well, but it has a shelf life of 5 days providing that you NEVER double dip.
Mexi Base
- 1 tablespoon olive oil
- teaspoon cumin seeds
- 1 teaspoon ground cumin
- 1/2 teaspoon coriander
- 1/4 teaspoon oregano
- 2 tablespoons chili powder
- 1 large onion, diced
- 8 cloves minced garlic
- good pinch salt
- Canned chipotles to taste (depending on your heat preference)
- 15 oz can black beans and the liquid
- 1 cup dried TVP
- 2 cups Salsa
- Water if needed (between 1/2 - 1 cup)
- Juice of 2 limes
- 1/2 cup chopped cilantro
Method:
- In a skillet or cast iron over medium heat add the oil and spices, onion and garlic and salt.
- Cook for 10 minutes or until the onions are soft
- Add the Chipotles, beans, tvp, salsa and 1/2 cup water.
- Cover, cook for 10 minutes, then add more water if needed, the lime juice and cilantro. Season with salt/pepper to taste.
Awesome stuffed in a collard burrito mixed with leftover grains
Or rolled into corn tortillas , topped with salsa mixed with Queso and baked at 350 for 30 mins
Turn it into a quick chili. 2 cups mexi-base, any leftover veggies, veggie broth and some more salsa. Simmer then top with your favorite toppings.
Finally, you can make a BURGER out of it!
Top the burger with my Southwestern Sauce and enjoy!!
Or eat on a fresh tortilla (we got these amazing fresh tortillas at a farmer's market... mmmm
What are your tricks for getting quick meals on the table? If you're cooking for one, do you have trouble motivating yourself to cook real food?
What is TVP?
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