Finally, it’s my last night of work! Yippee! But since it’s my “flip day,” I’m too tired to write a lengthy post.
Here’s what I ate at work tonight:
The first meal I chowed on was a box of leftover chicken kebabs and stir-fried collard greens and bacon.
Then, I ate a small container of my hubby’s Paleo trail mix and half a stick of my co-worker’s homemade salami.
My co-worker is a chef trapped in a professional drug dealer’s body ‘cause he’s taken more whole animal butchery classes than anyone I know and can whip up a 10-course fancy-pants meal just like that. I’m not jealous or anything.
For my “dinner” at work, I ate a pan-fried chicken apple sausage with leftover broiled asparagus, sautéed mushrooms, and roasted curried cauliflower.
I bid adieu to my co-workers for the week and skipped to my car. Seriously. I’m that happy when I finish my workweek.
At home, I ate some roast turkey deli meat, macadamia nuts, and coconut flakes while I goofed off with the kids. Afterwards, I took a quick cat nap for a few hours and then it was back to full-time mommy mode when I awoke.
While Little-O napped, Big-O helped me make a batch of “garbage soup.”
Since I was exhausted at dinnertime, I just ladled everyone a bowl of soup…
…and served it with some leftover rotisserie chicken.
This dinner was small compared with my other meals but that’s only because I’d been eating coconut flakes and macadamia nuts non-stop all afternoon.
Good night folks!
I’m hesitant to even write a “recipe” for garbage soup because it changes every time I make it.
In a nutshell, I look in my crisper to find veggies that are past their prime and simmer them with some broth, sauteed alliums, and canned tomatoes until they’re nice and tender. That’s it.
The combinations are endless but I always try to throw in:
- carrots and other root vegetables
- onions, leeks, or shallots sauteed until translucent in some sort of fat
- a 14-ounce can of diced fire-roasted tomatoes, drained
- chopped greens (spinach, chard, cabbage, kale, etc.)
- canned or homemade broth
If I’m feeling fancy, I’ll throw in:
- a ham hock
- parmesan rind
- couple bay leaves
- fresh herbs
Here’s a typical example of how I make garbage soup:
I chopped up some leeks, green garlic, turnips, carrots…
…half a cabbage…
…and drained a can of fire-roasted canned tomatoes.
I had recently made some beef bone broth so I took it out of the fridge. Normally, I just use the organic chicken stock from Costco.
I melted a couple tablespoons of butter over medium heat in a large soup pot and sauteed the green garlic and leeks until soft.
I tossed in the carrots, turnips…
…and tomatoes with a sprinkling of salt and pepper.
I poured in the broth…
…added the cabbage…
…and turned up the heat to high so the soup would come to a boil.
Once the soup was boiling, I turned down the heat to low and simmered it (partially covered) for about 30 minutes or until all the vegetables were nice and soft. I adjusted the seasoning with salt and pepper and then ladled up some bowls.
Once you’ve made a batch of garbage soup, you can doctor it by adding leftover meats or pan-fried sausage. It’s a great way to clear out your fridge for more veggies!