Using what I had in the fridge and pantry:
I roasted some butternut squash, onion and garlic, greased up with olive oil and seasoned with white pepper, salt and a pinch of cumin.
Meanwhile I sauteed up the ground turkey with more onion & garlic and a squeeze from the handy tomato paste tube, then seasoned with s & p. Mixed in a can of diced tomatoes (I know, so lazy when the front yard is abundant), a can of garbanzo beans, and a 1/4 cup of water. I seasoned this with chili powder and cinnamon.
Once the the meat was all brown and the tomatoes were looking bubbly, I added in the roasted veggies and let it all meld together for a couple minutes. Spooned into a bowl with a glob of sharp cheddar on top - this dish made me want to pour a glass of red wine and light up the fireplace (so I did! But minus the fireplace since we don't have one).
So this was all good, not shabby - but Vince and I agreed that it needed a twist. We thought about it ... but not too hard.
The next morning Vince, with his man-ingenuity, gave this fall stew it's needed twist.
"Hey Elyse, come try this".
"No thanks, Dear. You know I only like coffee for breakfast".
"Fine, I didn't really want to share anyway".
I walk into the kitchen to find a fall stew with scrambled eggs and cheese and hot sauce breakfast burrito.
I ate it a l l regardless of my coffee-only breakfast rule.
And it was..........
See for yourself below:
Excessively Southern Californian? Eh, who cares! It was good!
I suppose you could call this the "left-over breakfast burrito" phenomena. Even I, EHo, will break my coffee-only breakfast rule for a breakfast burrito made from last night's goods. Try it.