Two days in a row we have been more than pleasantly surprised how well the turkey recipes turned out. Tonight we had T2: Turkey Chili-Topped Turkey Chili Burgers with Red Pepper Slaw and Funky Fries [recipe]. This was alot of turkey, but it was good. The chilli was tasty and tangy and incredibly quick and easy to make. The chilli burgers were a little more labour-intensive, but again well worth the trouble. Either would make a great dinner, I doubt we would make both of them at the same time again as there was just so much food, a turkey chilli overload, but we’d certainly revisit this meal. The red pepper slaw was something we’d never normally make at home- with red cabbage and red onion dressed in vinegar, sugar and hot sauce- but it was a welcome change. And it was colourful which was a great addition to the white plate- look at that picture, finally some red in there! The “funky” fries had melted butter, garlic, salt and parsley over them. I’d anticipated the butter addition to be overkill, but actually it was just good. Oh dear. The last thing my thighs and L’s belly needs is for us to get a taste for fries tossed in melted butter.
L did all the chopping and preparation and I assembled the meal. It took us around 40 minutes; aside from anything else, our fries took about half an hour to cook. Luckily we put the fries in the oven as soon as the first batch of chilli was made, rather than waiting until the burgers were made, as written in the instructions. Otherwise this meal would have taken the best part of an hour. There is also a lot of washing up to be done. But, all in all, it was most definitely worth it. This meal was very good but not outstanding. The meat on top of meat aspect was maybe a little better in theory than practice. We both tackled the meat mountain by eating the chilli first, then closing the bun around the burger. So neither of us tasted the flavours together in the same mouthful, thus defeating the point of piling them on top of each other. Not to worry, either way we are both feeling a little more enthusiasm for the task ahead.
It is a strange thing indeed to know in advance what you will eat for the coming days, weeks and months. It is both comforting and stress-relieving in that all decisions have already been made, and disappointing and frustrating in that all decisions have already been made. I have a new diary calendar thing that I am still enthusiastic about using, as it is still only January. In it I have been writing what we will eat for the week, in what feels like a slightly Stepford Wife-esque move. If I get the time and the inclination, I may fill it in for the year. That would be a really odd thing to do. Imagine if I lost my journal and someone found it. What kind of person has no engagements or commitments filled in more than a few days in advance, but has planned their meals for eleven months in the future?
Speaking of which, tomorrow is “stoup”, a Rachael Ray-ism for a hybrid stew/ soup. From what I recall, the recipe is supposed to recreate the flavours of an Italian Sub deli sandwich. I think it features sausage, pepperoni and ham in with some veg. On top will be croutons doused in the flavour of the week, garlic butter. It’s a meat feast, a meat three-way. Meat-tastic indeed, if you like that sort of thing.