A new sponsor! This is a first for this American Adventurer and blogger, we now have an official local sponsor!!!! Thank you, Bondsman Jones for your support!!
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Anyone who has ever moved knows that meals get interesting as the big move day grows near. This is especially true if you are moving a greater distance versus just across town. Transferring groceries and frozen goods is a breeze when moving locally.
I am doing the greater distance move and thus trying to use up what groceries I have at the moment. Meals are getting creative, hence edible and ugly.
This recipe, while high in fiber, isn’t pretty but it’s quite yummy.
1 can of red Kidney Beans
1 onion chopped up
2 medium carrots, pealed and diced
2 small tomatoes, diced up
1/2 pound of ground turkey, browned
1 can of refried beans
2 cups of water
1 tablespoon of cajun seasoning
Dump everything into a pot together and simmer for about 15 minutes. Serve with Texas Pete and sour cream or whatever toppings you have left in your condiment stash or cupboard.
This recipe can easily be varied to don whatever you have in your kitchen–hence the Stone Soup theory.
I showed my mother my meal and she said “God Bless you, that looks like canned dog food.” In truth, it does resemble cheap, canned dog food but it’s actually quite yummy.
Edible “dog food” soup stewHigh Fiber Stone Soup meal
Whether the weather is fine or icky, a quick meal is always nice. It is also very affordable. It’s especially nice when it can be done in less than 25 minutes, start to finish at home!
It’s super easy:
Put all the next items in a slightly deeper skillet:
1 tablespoon coconut oil
2 pieces of frozen tilapia fillets
1/2 tsp minced garlic
1 tablespoon dried dill
Salt and Pepper
2 tablespoons lemon juice (bottled is okay)
1 bag of frozen vegetable mix (I used the one that has broccoli, carrots, sugar snap peas and water chestnuts in it!)
Put the fish and oil on the bottom of the skillet and just dump everything else on top. Simmer for 15-20 minutes on medium-low heat until fish is cooked through and the vegetables are hot. Serve and Enjoy!
Side Tip: Jasmine tea, served hot, pairs very nicely with the meal.
Who doesn’t like an easy meal that is reminiscent of Sunday Supper at Grandma’s house?
My cousin brought me two semi-thick ribeye steaks this weekend,
I don’t own a grill. I am not a huge fan of skillet fried steak–so whats a girl to do? I grabbed a 9×13 glass baking dish and got to work.
Ingredients
2 ribeye steaks (or roast or whatever beef you got)
1 medium onion, chopped into big chunks
4 medium to large carrots, peeled and course cut into chunks
4 medium/large red potatoes, washed and quartered (no need to peel)
Seasoning to preference (I used salt pepper and Montreal steak seasoning)
1/3 cup of water.
Put the meat on the bottom of the baking dish, layer the veggies on top, sprinking the seasoning in between stuff, pour water into the dish.
Cover the baking dish with aluminum foil. pop in oven and bake at 350 degrees Fahrenheit for 70-80 minutes until meat is cooked and veggies are tender. I set the timer and just “forget about it” and go get other things done in the meantime.
A lovely visitor came to see me for the weekend from North Carolina. I couldn’t have asked for a better adventure buddy than my cousin, Amy Reid. We enjoyed a lovely afternoon in the outskirts of Walhalla, South Carolina.
Going to the waterfall at Station Cove was enjoyable. The whole walking trail, from where we parked at the trail head to the waterfall and back, was 1 mile. It was super easy terrain. The natural flora and fauna is outstanding. There are ferns, mushrooms of all sorts, and song birds in multitude. Plus, there are lots of trees and so much more. The walking trail and park is free!
We donned our comfy sneakers and off we went, bottled water in hands–the trail head information sign states that it takes about 30-40 minutes to go round trip from parking area to waterfall and back. Amy and I, though, took our time and spent a total of about 2-2.5 hours as we chilled on the flat table rocks on the edge of the waterfall pool and did what we do best, talked, looked at the waterfall, splashed our feet, and talked a whole lot more!
The trail is super easy for walking. At one point, it splits off into another trail that leads to another site 2.7 miles away.We weren’t brave enough to trek through that today! The trail is easy, as stated, and allows bicycles (non motorized). The trail is also very family and pet friendly. However, I don’t believe it’s accessible or usable for mobility aids like wheelchairs.
Amy is hitting the trailAmy is super stoked to find the waterfall and enjoy the spray off mistHurrican Helen fell trees on the trail–and mushrooms are feasting on the falling timberYes, I am wearing a Bob Ross Hoodie as the drizzle made it a bit cold–Amy was nice enough to lend me her hoodie. Amy can’t get enough of the beauty. I was enjoying the fallsAmy noticing the fallen timber and the lovely music of the water splashing over the rocksFirst Cousins hanging out like champs Amy splashing in the pool at the bottomI made it!
I have adult onset Type II diabetes (non insulin dependent!) and cooking at home often helps me keep my blood sugar in check–and eat healthier. I am not a dietitian or a nutritionist but I do like to cook healthy–enjoy!No one would suspect that it’s diabetic friendly!
Serves 2
4 pieces of frozen tilapia fillets
2 tablespoons lemon Juice (from the bottle is great!)
1 tablespoon butter
1 tsp minced garlic (I use the jar stuff)
1 tsp of dried basil
a couple of shakes of Tony Satcherehs
2 medium carrots, peeled and shredded (I used the peeler to just shred it!)
1 medium green bell pepper, pith and seeds removed, cut into spears/strips
1 small container fresh mushrooms, sliced (stems and all)
Put all the stuff into a medium/large semi deep skillet, turn on medium-low heat and simmer together until fish is cooked and the veggies are al-dente.
In a small pot, put 2 cups of water and 1 cup of plain quinoa with salt and pepper-cook this on medium heat for 15 minutes, stir periodically and let rest (turn off heat) to let finish cooking
Plate up the fish and veggies on top of the quinoa or side by side, as in the photo. Pairs really nicely with Chamomile tea or Cinnamon Apple Tea–Enjoy! .
Tilipia Fillets, cook from frozen (Alid’s has great frozen Tiliapia!)Add all the ingredients, cover and cookPlate up the food and enjoy!
There are many paintings, all crafted and painted by me, Anna Potthoff. I am selling 21 of them as an assorted lot–make me an offer! I am Spring Cleaning my Studio and need to make some room! Free shipping to the United States but can ship them world wide for a small additional shipping fee. Here are the 21 original, one of a kind paintings included in the lot–various sizes from 8″x10″ to 24×30″—some are framed, other are not but all are ready to hang and be on display in a gallery, library, office, home or given as gifts!
I am an American Artist currently living in upstate South Carolina and am seeking to create more beauty in the world and help clear out some of my studio. The dream is help promote my small business and other small business–neighbors supporting neighbors.
So many stories to tell in each painting–everyone comes with free shipping the addresses in the USA–but can be shipped world wide with nominal shipping fee.
Each painting is hand-painted and ready to hang–some are framed, others are not but can be hung unframed–and have the ability to be framed if you choose!
Combine the beans, cajun seasoning and vegetables into a small pot, simmer for 8 minutes on medium, serve with tortillas and a dollop of sour cream on top. Feeds 2.
PIntos beans, sour cream, Cajun seasoning, half a bell pepper, cherry tomatoesTop with sour creamSimmer on medium heat
Spring Break is over and we’re back to the grindstone! One method of saving money for your next adventure is to make affordable, cheap meals at home. While I am a huge fan of Aldi’s low prices, deals can be found just about anywhere! This meal out would easily cost $12-15 per person–but I made 3-4 portions (depending on how hungry each person is!) for under $6, total! I pack the extra portions as meal prep for lunches at work.
Ingredients:
3 chicken breast tenders (Aldi’s, $8.99 for the big bag, so about $1.99 used)
1 bag of California Blend Frozen Vegetables (Aldi, $1.89)
A splash of lemon juice (I used the bottle, $0.20)
2 Teaspoons of Herb Mix (Dollar Tree, $1.25, Used $0.20 roughly)
1 tablespoon of Olive Oil ($0.50)
Saute the chicken tenders in the olive oil until almost done, diced it up or shred it, return to pan, add the bag of frozen vegetables and spices, simmer on med-low heat for another 10 minutes. Serve Hot.
Don’t forget to check out my eBay! Over 100 items for sale, each with free shipping and benefits the Wild Animal Sanctuary in Keensburg, Colorado!
