I am pretty sure there was a warp in the time-space continuum last night, because there is no way in H-E-double hockey sticks that it is FRIDAY. I’d like a do-over for the week. Or a repeat.
I was flipping through my trusty planner and its seems as though I only have 2 more weeks before I am heading home for the holidays. My plan to get all my schoolwork done before then, thus ensuring myself a true vacation, is looking less and less likely as the days magically disappear.
So, let’s start the week over again, okay?
Tomorrow is Monday, November 29th. Again. Because I deem it to be so.
With a planner full of to-do items, I’ve had little time to slave away in the kitchen.
Okay, yes, I did have time today to make another batch of Peanut Butter Banana Bites, but cut a girl some slack here. They take approximately 7 1/2 minutes to make and I need brain food.
I suppose you could call this shredded brussels sprouts salad “brain food” too.
I mean, I’m sure brussels sprouts (which I love to abbreviate as bs, for obvious reasons) make your IQ skyrocket by an average of 15 points for every serving or something like that. At the very least, I’m sure they have some great nutritional qualities that I am too lazy to google right now.
And I’m sure you will tell me all about them in the comments. (No really, please do. I do want to know, I’m just being super lazy.)
Anyway, yeah, the salad was based on this one, but without the cheese or bacon (because I’m no bacontarian; I’m no vegetarian either, I just don’t like bacon.) I also added mustard and nutritional yeast (DUH) and topped it with some cranberry sauce, because I’m fancy. Remember?
Continuing with the completely unintentional Thanksgiving theme, I made my ABSOLUTE favorite meal of all time. Coincidentally (or not), it is also one of the easiest recipes of all time.
One pound(ish) turkey breast (I don’t like dark meat…such a picky kid, I know), one packet brown gravy mix (this Simply Organic brown gravy mix is gluten free now!!) and one (dirty) slow cooker.
Put turkey in crock on low for 5(ish) hours, until turkey is done.
Take turkey out and shred it.
Not to be confused with Jillian’s The Shred, which will yield completely different results. (Or none at all. I did that shit for a month. Nothing.)
I use two forks and just pull it apart. Its actually rather therapeutic. But I only did one pound. When my mom makes this, she does the whole freaking bird, which I imagine is both WAY nastier and a lot more annoying.
Put everything back in the dirty (its really only the outside that was dirty, I swear) 70s era crockpot and cook on low for another hour or so.
It really is that easy.
Now, maybe you noticed the abundance of “ish”es in this post. That’s because this is my mom’s “recipe” and she’s an ish kinda lady. Like I said, she does this with a full bird. But I’m only one girl, so I cooked my 3 pound turkey breast and then froze 2 pounds of it for sandwiches and whatnot later on.
Shredded turkey is a standard holiday meal at my house. Easter, Thanksgiving, Christmas, Valentine’s Day, Flag Day. You know, all the biggies.
While the rest of my family enjoys their turkey on fluffy delicious dinner rolls, I enjoy mine on a salad of greens and roasted broccoli and cauliflower, while they mock me and make oh-so-funny-Atkins-diet jokes. (I come from a long line of funny guys; wouldja believe it?)
It’s cool. I’m used to being the outlier. (*science nerd humor*)
What is your favorite two ingredient recipe/meal? The obvious grilled cheese comes to mind here as well. I’ll even let the butter slide as a non-ingredient.