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Tag Archives: dinner in under 20 minutes


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Accidentally Delicious 2

Hello, and thank you for joining us for this week’s episode of: Accidentally Delicious.

I totally should have been a game show announcer. Or at least just been on a game show at some point. Particularly one where I get to hang out with Marc Summers. Oh wait, I already did that… but that doesn’t count because it was like 2 seconds and he didn’t even seem all that excited. I know right? Obviously he didn’t get the memo that I’m kind of a big deal.

So anyways, about this happenstance of delightful food. It all started when I was in one of my fridge-clearing-out modes, and I realized I had some ground turkey that needed sauteing, toot suite. I also realized that I had bought quinoa for like, the gajillionth time, despite the fact I already have bags upon bags of it, sitting in my cupboard. Why do I always think I’m out of quinoa? It’s like my brain goes all senior-moment when I get in the grain aisle. (Don’t even go there with couscous. I could fill a swimming pool with it.)

Anyways, so I grabbed some random items and threw them in a pan.

Fact: black beans, peppers and onions = always a good idea. #JessLaw

PS- I should make mention here that last week, I attempted one of these “oh crap, I have too much food in the fridge that is near-death and I should make something” challenges, and let’s just say, if anyone’s in the market for a recipe on how to create the taste of hot garbage, I’m your girl.

But that’s a story for another day. Back to the edible meal.

Quinoa Enchilada Stew
Serves: 4-6
Cook time: About 20 minutes total
You’ll Need:
1 cup uncooked quinoa, prepared according to package
1 lb lean ground turkey
chopped onion and peppers (about 1/2 cup)
15oz can black beans, drained and rinsed
1 tsp. cumin
15 oz can enchilada sauce
3oz 1/3 less fat cream cheese (about 1/3 of the 8oz block)
1/3 cup shredded reduced-fat Mexican cheese
Salt & Pepper to taste
Sriracha for serving

Directions: In a pot, prepare quinoa according to package. In a large sautee pan over med-high heat, spray with cooking spray and cook peppers and onions for about 5 minutes, until tender. Add ground turkey and cook until browned. Add black beans and cook another few minutes, add enchilada sauce and cumin and reduce to a simmer. (I like to use a potato masher and smash up the beans a little, but it’s your call). Stir in cheeses and quinoa and cook for another 5-10 minutes over low heat, or until some of the liquid is absorbed. Salt and pepper to taste, and add a dash of sriracha for some added heat.

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This was such a good dinner. It was filling, but still on the light side, and had tons of flavor. And best of all, it only took about 20 minutes to throw together. Brandon looked at me like I was trying to poison him when I first spooned a heaping serving into his bowl, but much to my smug delight, he scarfed it down and quickly went back for seconds. Which of course means I got to wear a “told you so” look on my face for no less than 1 minute while he admits I was right. Muahaha. A success on all accounts!

BTW, speaking of Game Shows, let’s all say a prayer for my homeboy, Alex Trebek. Not only does he kind of look like my dad, but he’s the man and I love him. Get well soon, Alex!


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Spicy Thai Peanut Stir Fry

Apparently me and a few of my fellow blogger lady friends all had a hankerin’ for Thai food this past weekend, as I keep seeing it as a reoccurring theme this week.  Which tells me two things:  Thai food is really as amazing as I believe it is and my theory that awesome people will always be drawn to one another is correct.

Speaking of awesome and theories, I went to my first Pilates class yesterday, in like, 3 years.  In theory, I thought this class would be awesome.

Oh how wrong I was.  A few scissor kicks and corkscrews later, I was huffing and puffing and regretting that cookie that I so casually shoved into my gullet at 4pm.  This brought an entirely new meaning to “tossing your cookies”.  I literally thought I was going to puke after 10 minutes.  Like, why do they make you do so many horrible ab exercises??   And on top of the burning sensation pulsating through my abdomen, there were no less than 22 pairs of feet, flailing around at all times.  At one point my toes touched someones leg, and I briefly held hands with the instructor.  It was highly uncomfortable on all accounts.

I then tried to put in a measly 20 minutes on the elliptical, ended up switching over to this other crazy machine that is kind of like an elliptical but on crack, and put in a sweaty cardio session and high-tailed it out of there.  I don’t know what kind of funk I’m in this week, but I am just not feeling the gym.  I think the beautiful weather and long walks/runs with the pup have officially spoiled me.  Anyways, by the time I got home, I was famished and needed something quick and easy.   And preferably not involving using any movement below the chest.  I needed to use up some carrots and had some farro just begging to be broken out.  Also, bonus points if it includes sriracha.

Spicy Thai Peanut Stir Fry (with Farro)
Serves: 2-4
Cook time:  About 20 minutes
You’ll Need:
1 cup farro, prepared according to package
1 T olive oil
3 carrots, shredded
1/2 cup edamame beans
1 cup frozen mixed stir-fry veggies
For the sauce:
1/4 cup smooth peanut butter
1/4 cup low-sodium soy sauce
1-2 T rice vinegar
3 T sriracha (less if you desire less spicy)

Directions:  Cook farro according to packaging (usually takes about 12-14 minutes), drain and set aside.  In a large pan, heat oil over med-high heat and add veggies.  Cover and cook for about 10 minutes, or until softened.   Meanwhile, combine all ingredients for peanut sauce in a large bowl and whisk until combined.  Once veggies are fully cooked, add farro and peanut sauce, and stir to combine.
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So I guess you could say I learned a few things yesterday.  Clearly, my core is not quite up to par.  But then again I could have told you that after tying to squeeze into some magenta stretchy jeans at Target last week.  And secondly, and most importantly, I would lick spicy Thai peanut sauce off of the bottom of a hooker’s boot if you asked me to.  Class dismissed.


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Pesto Tortilla Pizza

I am the girl that makes everything more complicated.  (The fact that I’ve accepted it is a huge step.)  But what’s ironic is that it’s usually in trying to find a short cut wherein the problem presents itself.  If I had a dollar for every time someone told me to “slow down!”, well, I’d be writing this blog from a much nicer bar stool, preferably in some expensive tropical resort somewhere.

I realize that my knack for multi-tasking is a double-edged sword.  (I think I’m using that analogy wrong… anyways.)  On one hand, it’s fantastic for handling lots of projects at once and delivering results in a timely manner.  On the other hand, however, it can result in a treacherous fall down your basement steps while clutching a laundry basket with one hand, and telling your best friend in high school about how hot the lead singer of the band you saw the weekend before was.  Next thing you know, you’re sprawled across the cement floor, yesterdays gym socks strewn about, and the phone just a few feet away, but  close enough that can still hear your friend calling your name between uncontrollable bursts of laughter.  And just as you try to drift off to sleep and forget about the whole incident, your mom wakes you up every 30 minutes just to be sure you aren’t concussed.

If I had only slowed down and thought of a more rational approach.  Or taken a moment to realize that by simply putting the phone in the basket for .5 seconds I maybe wouldn’t have almost broke my neck.  But I just can’t do things the easy way.

Which brings me to this dinner.  How, on Earth, have I never made a tortilla pizza before?  I mean, I always have tortillas in my fridge, along with a plethora of delicious pizza toppings, so it was only natural that this meal present itself to me.  And with some leftover arugula pesto, the simple solution was staring me right in the face.  Thankfully I was not talking on the phone, watching Bethenny Ever After, reading a blog post and trying to find last year’s taxes at the same time or I would have never thought of it.*

Pesto Tortilla Pizza
Serves: 1
Cook time: About 15 minutes
You’ll need:
1 soft flour tortilla, I used Mission Carb Smart
2 T pesto (Homemade or store-bought)
1/2 cup sautéed veggies of your choice (I used mixed pepper strips)
1/4 cup reduced-fat shredded mozzarella cheese

Directions:  Preheat oven to 375.  In a coated pan, cook vegetables over med-high heat for about 5 minutes, or until softened.  Place the tortilla on a baking sheet, lined with foil.  Spoon pesto on the tortilla, then veggies, then cheese.  Cook for about 10 minutes, or until crispy and cheese is melted.

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I realize this is one of those “wow, are you serious with this recipe, that’s so stupidly easy.”  That’s the point friends.  It’s the easiest.  And so ridiculously good.  Also, if you’re like me and can take down an entire frozen pizza in under 5 minutes, this is a great alternative.

*I was in fact, doing all those things when I made this.  Call it a fluke.

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