Capsule Kitchen in a Tiny Home - 30 Days to Simplicity: Day 16

Day 16 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.

My pantry and refrigerator are almost cleaned out of the non-list foods. Except the new non-list items I talked about on Day 15.

Kima

One of the remaining non-list items is a bag of frozen mixed veggies. Harrison used half of the bag last night to make an “old” recipe, Kima.

We were introduced to Kima a couple of years ago when we were in Pasadena for business training. One of our adult students lived a block from campus and invited our family for dinner. He and his family prepared a delicious meal that included Kima. I asked for the recipe before we left that evening.

Last night was Harrison’s first time making this recipe.

Kima

Kima

Ingredients:
  • 1 lg onion, finely diced
  • 1 lb ground beef (or turkey,lamb)
  • 1 (15oz) can of diced tomatoes, drained OR 2 med fresh tomatoes
  • 1/4 cup butter
  • 1 Tbsp curry powder or more to taste
  • 3 to 4 med sweet potatoes, peeled and diced into small pieces (or regular potatoes)
  • 1 lb fresh or frozen green beans (or frozed mixed veggies)
  • 1 tsp each salt, pepper, cinnamon, ginger, turmeric and garlic powder
Directions:
  1. Melt butter in large skillet and add diced onion. Cook 3 min or until starting to become translucent.
  2. Add ground meat. While cooking, add spices.
  3. Once meat is browned, add diced tomatoes, sweet potatoes, green beans (or mixed veggies), and additional spices if needed.
  4. Cover pan and simmer 20+ minutes until sweet potatoes are soft.
  5. Check after 10 minutes and add a couple Tbsp water or chicken broth if needed.

I forgot to tell Harrison I use a little less curry powder than the recipe calls for. Another “warm” meal for our taste buds.

Casseroles

I love the idea of casseroles. Quick, simple meals.

Dinner on Day 8 used diced sweet potatoes and frozen mixed veggies. The week before I started the Capsule Kitchen I made Shepherds Pie using frozen mixed veggies and sweet potato mash on top. Last night’s meal used frozen mixed veggies and diced sweet potatoes.

Are you sensing a pattern here?

We were last night. Different flavors. But,

  • Similar ingredients.
  • Similar appearance.
  • Similar texture (mush).
  • Similar response (2nds? No, I’m good).

Per my family’s request, I won’t be making casseroles for dinner for a while. Unless it’s Bob.

Tonight’s Meal

I’m going to make a “new” recipe: Chicken Chili Soup.

No frozen mixed veggies. No diced sweet potatoes. Different appearance. Different texture.

Hoping for a different response.

How Do You ‘Role…

Do you make a lot of casseroles? Does your family like them?

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2 Comments Capsule Kitchen in a Tiny Home - 30 Days to Simplicity: Day 16

  1. Picture of LonnaLonnaJuly 01, 2015

    We are trying keema for the first time tonight. Its a dish my husband enjoys at Indian restaurants. I love casseroles and crockpot cooking, but I do find that the texture develops days of “sameness” and we have to mix things up.

    Another dish we discovered last summer that we like is called sukuma, a ground beef and collard greens stir fry that is very versatile. http://www.skinnytaste.com/2014/03/kenyan-braised-collard-greens-and.html

  2. Picture of Crissa BoyinkCrissa BoyinkJuly 02, 2015

    Lonna,

    Collard greens. You do remember I’m from Michigan and not the south, right. ;)

    Who knows. Maybe I’ll feel adventurous one of these days and give it a try.

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