Soylent Green.

No, I agree with cloud, and here is a great freezer chili recipe from aboutDOTcom.

I have a chili recipe and also a roasted chicken chowder recipe, both of which are kid-friendly (especially the chowder) and really awesome. Let me know if you want them and I'll bother to type them up. Otherwise, your stovetop requirement makes it really difficult... Pasta is probably a good bet, just a massive batch of spaghetti or penne or something with a sauce you've already prepared. Or you could always do pancakes.

Hey Clodfobble - I'd love a copy of those if you can be bothered, please :)

the chili con carne recipe in the Joy of Cooking is the best, simple, kid-friendly chili there is. I have other, fancier, and more authentic Southwestern chili recipes, but that one really is simple and yummy, and I find myself going back to it again and again. In fact, I'm going to make some tonight!

I'd be interested in the chowder recipe, too, please, Clodfobble.

Knowing my audience, I think chili or stew won't be well received. I think of them more as winter foods anyway.

But pasta is a safe bet. It's a good idea.

Thanks for the ideas, everyone.

3 medium onions, chopped
1 large russet (baking) potato
3 garlic cloves, minced
1/4 cup all-purpose flour
2 cups chicken broth
2 cups heavy cream
2 roma tomatoes, diced
2 cups corn
1 cup shredded Monterey Jack cheese
1/2 a chipotle in adobo sauce, minced fine (about 1 teaspoon)
1-2 smoked (i.e. pre-cooked) chicken breasts, chopped.


In a soup pot, cook the onions in a few tablespoons of oil (I use olive oil, but whatever you like) over medium heat until softened. Peel and cut the potato into a very fine dice, preferably about 1/4 inch. Add potato and garlic to the pot and cook for 2-3 minutes. Stir in flour, and cook for another 2 minutes, stirring frequently. Whisk in broth and cream, and bring to a boil, still stirring. Add tomatoes, corn, Monterey Jack, chipotle, and chicken, and simmer for about 20 minutes, until potatoes are fully softened. For a more kid-friendly version, I just use about a tablespoon of the adobo sauce instead of an actual chipotle pepper.

oh yum, thanks!

And here's the chili recipe for Ducks:


Turkey Chipotle Chili

2 lbs. ground turkey
1 med. onion, chopped
1 Tbs. chili powder
3 cloves garlic, minced
2 chipotles in adobo, finely chopped
2 cups chicken stock
1 can chopped stewed tomatoes
1 can red kidney beans (drained)

In large soup pot, brown turkey in oil for about 3 minutes (it will not be done yet.) Add onion, garlic, chili powder, and chipotles and cook another 5 minutes, until turkey is completely cooked. Add stock, tomatoes, and beans, and simmer until chili is desired thickness, about 30 minutes. Add a tablespoon or so of tomato paste if necessary to thicken faster. Top with cheese (any will do, but IMHO pepper jack is the best choice.)

This goes exceedingly well with corn cakes--just a standard box of Jiffy Corn Muffin mix, prepared according to package directions (optionally with 1-2 cups pepper jack cheese added) and cooked on a griddle into pancakes.

Can you tell I like chipotles? :)

I dont know what chipotles are....muahahaha...off to google.

chipotles are smoked and marinated jalapenos, I think.

Yes, they are, though many people are under the mistaken impression that they are an entirely separate species of pepper. But anyway, I imagine any spicy pepper would reasonably do in either recipe.

Oh jeez :blush:

I thought it was another word for chipolatas (sausages about the size of a thumb usually roasted with turkey)

Must be a States thing. Everything is chipotle these days. It's the hot (pun intended) food ingredient. Chipotle chicken. Chipotle shrimp. Chipotle salad. Chipotle ice cream. Chipotle dog bones. Chipotle sandwich.

That's...that's about it.

Don't forget the actual restaurant chain named Chipotle (which does not actually have anything with chipotles on the menu.)

:headshake