Kindle and 30 minute meals

For Christmas this year, Mike got me a Kindle, which seemed to have been the gift of the year, as I know at least seven other people who unwrapped one on Christmas morning. However, I was telling Mike yesterday about how inappropriate this gift was for me. I have been reading a pleasure book for the past several weeks, and when I needed a break from my other work last night around 7pm I sat down to read, with the belief that after two hours I would get back to work. Well, 7 hours later I finally put the book down, and that was only because I had read the entire thing!!! Not good when I have my dissertation proposal tomorrow morning, and five job applications that need to go out this week! I guess I need to learn a little self-control and/or download my articles for school so that my time spent with the Kindle is much more productive. 

On a completely unrelated note, last night for dinner Mike and I decided to make a Rachael Ray 30 minute meal. Mike really likes Rach (I know, I know!), and I typically like her food. My only issue is that the 30 minute meals almost always end up taking me at least an hour, or in last night's case an hour and a half! Maybe it would be quicker if I had a staff prepping all of my ingredients. In any case it was yummy, though I forgot to add the peas, and would definitely not add the bananas next time. Mike and I will probably be eating this for dinner all night, because it definitely made a lot! Enjoy!

Turkey Sweet Potato Shepherd's Pie (from foodnetwork.com)

(she says it takes 20 minutes to make and serves 4, but I think that both are grossly underestimated)

• 2 tablespoons extra-virgin olive oil
• 2 pounds ground turkey
• Salt and freshly ground black pepper
• 2 teaspoons poultry seasoning
• 2 1/2 pounds sweet potatoes, peeled and cubed
• 1 onion, cut into 1-inch dice
• 2 carrots, peeled and grated
• 4 ribs celery, chopped
• 4 tablespoons butter, divided
• 2 tablespoons flour
• 2 cups turkey or chicken stock (recommended: Kitchen Basics brand)
• A few dashes Worcestershire sauce
• 1 (10-ounce) box frozen peas
• 1 very ripe banana
• A few dashes hot sauce
• 2 cups shredded sharp yellow Cheddar

Directions

Preheat oven to 425 degrees F.

In a deep skillet or a Dutch oven heat 2 tablespoons oil over high heat. Add meat and break up with a wooden spoon, season with salt and pepper and poultry seasoning.

Place sweet potatoes in a pot, cover with water, cover pot, bring to a boil, salt and cook 15 minutes until tender.

Grate onions and carrots into the turkey. Add the celery and stir, cook 5 minutes. While vegetables are cooking, heat 2 tablespoonsbutter in a small pot over medium heat. Add flour to melted butter and whisk 1 minute then whisk in stock and season with salt, pepper and Worcestershire. Thicken a few minutes.

Stir the gravy into the turkey mixture. Stir peas into meat and turn heat off.

Drain potatoes and return pot to heat. Add remaining butter and melt over medium heat. Peel and slice banana and add potatoes to the pot. Season the potatoes with salt and pepper and a few dashes hot sauce. Mash potatoes and banana to combine, adjust seasoning. Top the meat with the potatoes. Cover potatoes with cheese and set in oven. Bake to melt cheese, 5 minutes.