Capsule Kitchen in a Tiny Home - 30 Days to Simplicity: Day 12

Day 12 of my 30 day blog series journaling my experiment with a Capsule Kitchen. The plan? Use 33 ingredients to create all our meals for three months. If you just joined me you can either start at Day 1 or view all Capsule Kitchen posts.

On Day 11 I put my “boys” to work cooking dinner. Harrison’s sweet potato fries were delicious. Mike did a good job working the grill. The hamburgers, served on tortillas, cooked just like we like them.

The asparagus was nicely grilled. Unfortunately, it did not taste good. Mike and I each had a small portion for dinner. I did put the left-over asparagus in the refrigerator because Mike says he will have some more for lunch today. But, I don’t think it will be served again. Another left-over into the trash. I hope this doesn’t become a regular thing with new recipes.

Prep Work

This morning I spent a couple of hours prepping food for the next few days. I cooked diced onions and 2 pounds of ground beef to have it ready to go for some upcoming meals. Half of it will go in a Ziploc in the freezer.

After the beef came bacon. I really don’t like cooking bacon. I’ve been cooking it in my new-to-me cast iron pan. (Thanks Ashley!) It takes 3 rounds to cook the entire package. This morning I cooked the bacon in my electric skillet. It only took 2 rounds. The electric skillet is quicker, but the flavor isn’t quite as good. This bacon will be used in other dishes, so it shouldn’t make that much of a difference.

One of those dishes is the large pan of scrambled eggs that I cooked. I planned to put the eggs in tortillas and freeze some breakfast tacos. But I ran out of time and ambition. So the scrambled eggs are in the fridge and ready for a tortilla at meal time.

Tonight’s Meal

I’m going to try another new recipe tonight. You’d think I’d go with something safe after yet another partial meal disaster. But, this recipe looks good.

Oven-Fried Chimichangas

Oven Fried Chicken Chimichangas

Ingredients:
  • 2/3 cup picante sauce or your favorite salsa
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano, leaves crushed
  • 1 1/2 cup cooked chicken, chopped
  • 1 cup cheddar cheese, shredded
  • 2 green onion, chopped with some tops (about 1/4 cup)
  • 8 in flour tortilla
  • 2 tbsp butter, melted
  • 1 cheddar cheese, shredded, for serving
Directions:
  1. Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
  2. Place about 1/4 cup of the chicken mixture in the center of each tortilla.
  3. Fold opposite sides over filling.
  4. Roll up from bottom and place seam-side down on a baking sheet.
  5. Brush with melted butter.
  6. Bake at 400°F for 25 minutes or until golden.
  7. Garnish with additional cheese and green onion and serve salsa on the side.

We’ll skip the cheese. But I’ll have Miranda make some guacamole and set out the sour cream and tortillas chips.

Give Me Some Pointers

Do you like asparagus? How do you prepare it?

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8 Comments Capsule Kitchen in a Tiny Home - 30 Days to Simplicity: Day 12

  1. Picture of Jess CurrenJess CurrenJune 12, 2015

    We LOVE asparagus. But it can’t be too tough. I usually just heat up some water in my large skillet, add some salt and cook for about 7-8 minutes. We serve it with butter. I’ve also heard its amazing grilled, but we haven’t tried that. Its such an expensive vegetable that I don’t buy it very often.

    Liking the chimichanga recipe! We bought the uncooked tortillas from Costco so I’m still looking for ways to use them. This sounds great. Thanks!

  2. Picture of Crissa BoyinkCrissa BoyinkJune 12, 2015

    Jess,
    Uncooked tortillas? Tell me about these. We picked up a Costco membership this past spring and I wasn’t too thrilled with the regular tortillas they offered.

    We really liked the grilled asparagus we made had last year, but this year, bluck.  Maybe next year (it’s such a short season here) I’ll have to try it on the stove. Thanks for the suggestion.

  3. Picture of Rick GarbodenRick GarbodenJune 12, 2015

    Hi Crissa,

      We like to grill our asparagus. I just put some olive oil on it, sprinkle it with salt and pepper. Sometimes I put a little granulated garlic. I have even put a little lemon on it also. Careful not to over cook as it gets mushy. enjoy

  4. Picture of Crissa BoyinkCrissa BoyinkJune 12, 2015

    Hi Rick,

    We pretty much cooked ours as you do, except I cut ours up so it would fit in the grill basket. I didn’t think Mike overcooked it, but maybe he did?  Does it cook quickly?

  5. Picture of Rick GarbodenRick GarbodenJune 12, 2015

    I leave ours whole after snapping off the tough ends. I don’t use our grilling basket but just lay it right onto the grates. As far as time I remember it cooking pretty quick but I try to turn it as not to burn it. Maybe 5 minutes. I also like the smaller asparagus over the fatter ones.

  6. Picture of Crissa BoyinkCrissa BoyinkJune 12, 2015

    Rick,

    Thanks for the grilling tips.

    I think our asparagus pieces were quite fat. Mike does stir veggies that are in the basket, but I’m guessing we left them on more than 5 minutes.

    Okay, I won’t give up on asparagus just yet. Next season I’ll give it another try.

  7. Picture of Rhonda ChildressRhonda ChildressJune 14, 2015

    Asparagus is out favorite cooked vegetable. I just drizzle a little olive oil and some salt and pepper. I usually bake it in the oven at 400 degrees for about 10 minutes depending on how fat it is. May need to go a little longer for fat pieces. I usually just cut the rough ends off of them. Although sometimes I cut them up for stir fires.

  8. Picture of Crissa BoyinkCrissa BoyinkJune 14, 2015

    Rhonda,

    I’ve seen lots of pictures of baking asparagus but never thought to try it. Last year we grilled all vegetables.

    I saw asparagus at our local grocery store today. I thought we’d try grilling it using Rick’s comments above. But, the forecast is for rain for the next few days.

    I think I’ll pick up a small batch and give your oven method a try. Thanks for the suggestion.

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