On Sunday evening, we had a delicious dinner.  That’s because Chief Cook ‘n’ Bottlewasher tossed a few items into the crock pot this past Sunday morning.  These included:

2 pounds of chopped turkey (thawed)
6 medium tomatoes, chopped
all the corn kernels sliced from 3 large ears of corn
1 cup of dry white beans
a teaspoon each of salt, black pepper, and garlic powder
one very hot pepper that I brought in from the garden
enough water to cover the ingredients by 2-3 inches

You can disagree if you’d like, but I’d call this a very simple recipe.  Easy for substitutions, too.  No tomatoes?  So use up the zucchini.  Or green beans.  Or sweet peppers. 

Red beans instead of white?  Fine.  No dry beans in the pantry, only canned beans?  Wait until one hour before dinner, and add them then.  Otherwise they’ll get mushy.
 
No hot pepper?  Not a problem — use tabasco sauce if you have some, or spicy paprika, or just skip it.  

Garlic doesn’t agree with you?  What about some onion instead?  Or maybe not.  It’s up to you.

What if you don’t have a crock pot?  Toss the ingredients into a soup pot, cover, and place in the middle of the oven at 200 degrees.  Either way, check it in a few hours and add some water, if necessary, to keep all the ingredients covered.  Cook for 7-10 hrs, make a green salad, and set the table.  Dinner is served.

P.S. Tried dandelion greens tonight with lemon juice and olive oil instead of last week’s dressing.  Pretty good.
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