Poised in the Kitchen: Quick Meals

If you're like us the weeks can be kiiiiinda hectic - work, workouts, kids, spouses, errands - by Wednesday you're likely exhausted and looking for an easy, filling dinner that won't make 400 dishes or take hours. You're in luck - today our Poised in the Kitchen mavens Emaly and Sam are sharing two of their favorite quick meals: Mexican Turkey Quinoa and Sweet Potato Hash. Craving something in particular and want to request a recipe here on the blog? Email us: blog@studio-poise.com and we'll be happy to oblige!

Mexican Turkey Quinoa

Contributed by: Emaly Hunt

One-pot-wonders (aka Whip it Ups) …they are a life saver. Easy, quick, convenient and definitely less clean up. I am obsessed with my T-Fal 5-Qt. Covered Dutch Oven (I call it a stock pot…but who cares). Its dishwasher safe and perfect for one pot wonders. Tall sides keep me from splashing all over the cook top and the wide base makes everything cook evenly.

1 stock pot with lid

1 clove (or more) of garlic chopped– you can just use garlic powder if chopping doesn’t fit in the plan
1+ pound of ground turkey
½ of an onion diced
1 tablespoon of olive oil

Heat the pan with the oil on medium, chop the onion, put in turkey and onion and start to brown the meat, break up and stir occasionally, while this is cooking continue to make:

½ of a red pepper diced
½ of a green pepper diced
1 cup of frozen corn

Toss the veggies into the pot, stir around and while this keeps cooking (you are about at the 6-7 minute mark here)

Open a 15oz can of Goya low-sodium black beans, strain, rinse and put into the pot

Open a 15oz can of diced tomatoes (fire roasted preferred but not required) pour in the pot

Stir

Open a 15oz can of low-sodium chicken stock, pour in the pot (don’t throw away the can!)

OPTIONS: ½ cup of enchilada sauce, ½ cup of salsa, add some dashes of chili powder & cayenne, creole seasoning or taco seasoning (just pick one, whichever is easy or on hand)

Stir

Using the can of chicken stock to measure (Look…one less thing to wash!) in quinoa to a little over half of the can and stir into the pot (this makes the whole 2-1 ratio thing EASY)

Cover and cook on a medium simmer for about 23-25 minutes, stirring occasionally to make sure it doesn’t stick to the bottom

Let it rest un-coverd for a few minutes to absorb the last of the liquid and serve with your favorite toppings. This is also great for lunch the next day (leave the toppings separate for the next day to keep them fresh)

Toppings:

  • Plain yogurt (instead of sour cream)
  • Squeeze of lime
  • Chopped scallions
  • Cilantro
  • Shredded cheese
  • Avocado

Options:

  • Change out ground turkey for ground beef or chicken, if you are using tofu crumbles I recommend adding them in the last minutes of cooking or they will go mushy
  • No meat required, add in some more veggies like zucchini, diced butternut squash or more beans

By Emaly Hunt / GrapesandGarlic on the Instagram / grapesandgarlic.com


Sweet Potato Hash

Contributed by: *Sam Selig

3 medium - large sweet potatoes
1 red onion
Olive oil (or coconut oil)
Salt
Pepper
Eggs
Optional toppings: Chives / Cilantro etc etc (listed below!)

Makes 5-6 servings

The best breakfast is one that's satisfying, quick to make in the morning and delicious. To me the best dinner is breakfast and anytime I’ve got late classes you can guarantee eggs will be on the menu for dinner.  Sweet potato hash checks all three boxes (quick, satisfying and delish) and is super customizable depending on your preferences. The key is to prep 90% of this meal ahead of time then reheat and serve with eggs in the morning or for dinner!

Peel 3 large sweet potatoes then cut into cubes. Spread evenly on a baking sheet, sprinkle with salt/pepper/oil of your choice and roast for 30-35 mins at 400 degrees; stirring once or twice during the roasting. Ideally the edges should be browned and the potatoes should be tender but not mushy.

While the potatoes are roasting, peel then chop the onion into thin slices. In a frying pan add a small pat of butter / a tbsp of your preferred oil and saute the onions for 7-8 mins until they begin to brown.

If serving immediately combine the onions with the sweet potatoes and top with 2 eggs (I prefer over easy but you could do scrambled, over medium, hard boiled or skip eggs and substitute another protein like turkey sausage etc.).  

Top with any of the following:

  • Chives or scallions
  • Cilantro and a sprinkle of cheese or a few tablespoons of guacamole
  • Hot sauce
  • A sprinkle of cinnamon/sugar for a sweeter breakfast
  • Red pepper flakes and a few tablespoons of guacamole

Alternatively the hash can be served on a bed of spinach, kale or arugula to increase your greens!

For leftovers store the sweet potatoes and onions together and reheat either in the microwave or in a frying pan, depending on time and location.

Danielle Roback

Studio Poise, 12 Salem St, Lynnfield, MA 01940, USA