Is it possible to recreate the Gobblerito at home? My good friend Dawn has done it to the delight of her husband and daughter. But, when the season is upon us, we all flock to the Mad Mex of our choice to indulge in enough food for two meals (unless, like on Thanksgiving, we can't help ourselves). We are already discussing the take outs from work--who orders, who drives the block, who runs in to pick up about 10 of these delights and who is going to order something else just to rock that boat. My family reports their trips to Mad Mex--which location, who they were with, and how many we've had so far this year. Son Ryan goes to Oakland, I go to the North Hills, but get take out from Shadyside, Meredith goes to Robinson. Will former vegetarian Nora indulge this year? We shall see.
Dawn recreates her version of the Gobblerito using deli turkey--cut in a piece, not sliced. A good quality deli roasted turkey breast will work such as Dietz and Watson or Boar's Head. Pre-made mashed potatoes, like Bob Evans, sold in the meat case, Stove Top stuffing, canned or frozen corn, jarred gravy--wrap, place in a baking dish, heat through--done. (Dawn is not a bean eater--for once, she should be able to eat a meal without picking something out of it--she's a good person after all.)
Now for me, my favorite convenience food recipe is Vegetarian Chili. This recipe came from a co-worker who eventually had the most romantic love story ever. Having relocated to Pittsburgh from Boston, Kate adopted a Labrador retriever, lived in her apartment, worked as an aging care manager, and--like so many in social services--had a second job as a server in a pizza restaurant in the East End somewhere. Eventually, she left her jobs to travel along the Amazon with a back pack and a small tent. Kate was a wild child---crazy curly black hair cascading down her back, freckles, a feisty disposition that really worked my nerves on any given day. Anyway, she left and kept touch with a few of her closest friends via e-mail when she could access a computer on her trip. Until she fell. Broke something--a foot, an ankle, something that forced her to leave the tour. And, the young British single man touring with Kate followed her, stayed with her when she had to leave the tour to recover, and later married her. Last I heard, they were living in England. I hope they are still living happily ever after--at least as happy as this girl was ever going to get.
Kate had made this chili in a crock pot for an office pot luck one day. We devoured it. Then we asked for the recipe and were shocked that almost everything on this list is in a can! I find the tomatoes on sale every so often, and when I do, I buy them and put them away for the time I want to make this. Bird's Eye now combines green peppers and onions in a bag--chili ready--in the frozen food aisle. I buy minced garlic in a jar. How easy can this be? Today I'm making it on top of the stove--use a six quart pot.
Kate's Vegetarian Chili
1 green pepper, diced
1 onion, chopped
1 tsp chili powder
1 large clove garlic, chopped
Saute this in a little oil in a pan or just put in the crock pot if that's what you're using.
Add:
1 can diced tomatoes with jalapeno
1 can diced tomatoes, chili style
1 can diced tomatoes with green chili peppers
Drain and add:
1 can kidney (or pinto) beans
1 can garbanzo beans
1 can black beans.
1 can whole kernel corn
Stir together and simmer.
Serve with cheese, or sour cream, or whatever you enjoy topping your chili with.
My house smells great, I have dinner for tonight and maybe a few more days this week depending on who else shares it with me.
Easy--always a go-to if you keep your pantry stocked--and so very good!
