This year and most years I could really care less about the superbowl. No Dallas Cowbows? Pshhh. No Beyonce? Uhhhh. Snowstorms +
the season finale of football a Twin Peaks binge are two good enough reasons to sit on the couch for the entirety of an afternoon. (Couch sitting is even more justified if you went to the gym earlier that day.) (Add two cuddly cats and an attention-deprived dog and you have the most ideal of couch sitting situations.)
Since I am currently half-assing another Whole30 and had no real plans to watch the sports game, I didn’t deem it necessary to binge on chips and dip and other snacks of their kind. Also, I do not have any of that in my house. Also, I am pretty poor until payday. So what do you make when all you want is a damn fine cup of coffee and something else just as warm? And your refrigerator boasts ingredients like Russian kale & ground turkey & a few tomatoes that you need to hurry up and use? All signs point to soup…er…stew.
1 pound ground turkey
1/2 butternut squash, peeled and cubed
1 large red onion, roughly chopped
4 ripe tomatoes, diced
6 cloves garlic, diced
1 bunch Russian kale, roughly chopped
2 strips uncured bacon
4 cups water
seasonings to taste: oregano, garlic powder, cayenne pepper, s&p
*cast iron skillet* or a medium sized pot
- In a large cast iron skillet or soup pot, skillet preferred (hence the name) on low-medium heat, begin to fry you bacon. Add garlic and onion. Stir around until the garlic turns golden.
- Add squash and let cook for about 10 minutes.
- Add kale, tomatoes, and seasonings. Stir.
- Add water, cover skillet and let simmer on low for about 2 hours. When your butternut squash is nice and tender you are done.
Three days later and I am still living off this stew. Three days later and I still have no idea of what went on during that halftime show.
(Bring on baseball season!)
This is also Whole30 apropros. The mug cake I made later that night, however, was not. Souper!