Here is what I did today that I am very proud of.
Today I went out to coffee with my friend who is nursing a multiply-allergic toddler, and I spontaneously invited her and her kids back to my house for lunch.
When I got home, I whipped up a dairy-free, gluten-free, nut-free, peanut-free, sunflower-free, sesame-free, egg-free, soy-free, fish-free lunch in twenty minutes!
Chili, coleslaw, and corn chips. Yum!
Here's how.
* I had a ziplock bag of 1 lb. ground beef cooked with onion and garlic and oregano in my freezer. This is something that I firmly believe I should always have in my freezer!
* I had a bag of corn chips on hand
* I had green cabbage and carrots in my fridge -- again, two things I try ALWAYS to have on hand.
SO, I made chili like this:
Defrost the ziplock bag of cooked beef/onion/garlic/oregano and dump in a pot with
- 1 28-ounce can crushed tomatoes
- 1 can tomato paste
- 1 4-oz can green chiles
- one can Bush's "Grillin' Beans" (Texas Ranchero flavor) (it was the only kind of chili beans I had that didn't have soybean oil in it! or any other allergens!)
- some chili powder and cumin
That's it! I served it with corn chips that were thankfully cooked in safflower oil.
As for the coleslaw, I shredded some cabbage and carrots, then heated on the stove 1/3 cup white vinegar and 1/4 cup of sugar and a little bit of salt until the sugar and salt dissolved. I whisked in a bit of Dijon mustard and poured that over the cabbage and carrots. Coleslaw!
Not bad for being on the spot! Just goes to show you that having cooked ground beef, cabbage, and carrots on hand can really pay off.
I made the chili for my mom's group this morning and it was a big hit for lunch - thanks for sharing! The corn chips were the perfect side!
Posted by: Jen | 19 August 2010 at 01:47 PM