This was another soup recipe that I found on Rachael Ray. It’s a basic chicken soup with celery, onion, and carrots, but I also through in lentils and potatoes to make it even more filling.
I basically cooked the chicken most of the way, set it aside. Then I sautéed the onion, carrots, potatoes, and celery for probably 15-20 minutes, then threw in around 6 cups of chicken brother and let it all simmer for another 20. For the last three minutes, I threw the chicken in.
Super easy and it made enough for like probably 6 meals. Yum.
New Year’s Day
I never sleep in after drinking a lot and yesterday was no exception. I woke up at 8:30am and after deciding I couldn’t go back to sleep, I finished the last 60 pages of The One and Only (so cheesy; not Giffin’s best) and then threw on my coat and went out to Absolute Bagel (best bagels ever, they’re all fresh out of the oven) to pick up bagels for Justin and I, along with some Vitamin Water (me) and Diet Coke (him). We spent the day, first, in pain, but after the Advil kicked in and the coffee was made, we were feeling 100% better. Still tired and a bit hungover, but ready for a full day of relaxing.
We went for a walk to grab coffee, more carbs, and lastly to pick up some bread and cheese for the grilled cheese and tomato soup I was planning on making.
Another one of Rachael Ray’s recipes, the tomato soup was tasty but the diced tomatoes that I used never really broke up so it was more like tomato sauce. I’m going to blend the leftovers so that it’s more like tomato soup. I like putting apple and jam on my grilled cheese (try it, it’s so good), but he took his straight up.
As far as the tomato soup recipe: sautee onions and garlic until soft, add tomato paste and stir for one minute; then add two 28oz cans of diced tomatoes, 4 cups of chicken broth, and 1 tsp sugar, bring to a boil, then lower the heat and let simmer for about 20 minutes and: soup.
Carbs + Homemade Tomato Soup and Grilled Cheese = Best Hangover Cure
Rachael Ray’s Creamy Potato Soup
While I was de-cluttering old magazines, I went through a bunch of old Every Day with Rachael Ray’s from 2013. I think I have to re-subscribe because as cheesy as she is, I love that magazine. Anyways, in an attempt to change my eating to better suit the cold weather, I made this soup. It’s potato and leek and I did everything the directions said and…
It’s pretty goddamn tasteless.
You know what makes it better? A little cheddar cheese and shitload of pepper.
So, here I am with some spare time on my hands and I know I shouldn’t be eating out (and a dishwasher!!!). It’s also luckily warm comfy food season (because it recently dropped to sub-zero temperatures when it was 70* last week, whatever!), so that means getting to cook lots of pasta dishes, soups, and rice dishes that I can store in my fridge and heat up in no time so I can avoid paying Dig Inn $12 every time I want to eat a healthy and quick meal.
The weekend before last I made three things that lasted through the week:
Jordan’s Crack Pasta (not healthy at all, but it’s so good)
Penne with Tomato, Cream, and Five Cheeses (recipe)
These are great recipes that I mostly followed but I didn’t have enough canned tomatoes for the Crack Pasta but it turned out just fine with only one can. And instead of using two cups of heavy cream for the last recipe, I used 1 cup cream and 1 cup milk, which is great and it’s a tad healthier.
Additionally, on Thursday night I made a recipe that my best friend made up years ago and that I’ve been making occasionally ever since. It’s pasta with sautéed sun dried tomatoes, spinach, and parmesan cheese in olive oil and I threw some chicken in for protein.
Since this is a short week (not to mention I will inevitably go home with a bag of leftovers on Thanksgiving), I’m not cooking much. But I did make Creamy Rice & Sweet Peas (recipe) today. SO good.
Let’s not forget the Chocolate Chip Pumpkin Bread that I baked from scratch (I used a recipe that my high school boyfriend’s sister gave me in 2005 – so long ago) and Chocolate Chia Seed Puddingthat I made today.
I went through my huge binder of recipes last night and pulled a dozen more or so to make over the next few weeks (though I’m starting a gig on Monday). It’s so much easier, and healthier, than eating out.
If you have any suggestions for awesome, healthy recipes that I can make it bulk, leave it below!
My friend Ann recently told me that I should start blogging about the food I make because when I post pictures of it on Facebook, it all looks really good. Well, this is what I made last night and it IS really good. It’s from Everyday With Rachael Ray – one of my favorite magazines to get every month. It’s called “Gingery Chicken Fried Rice.” Here’s the recipe:
6 tablespoons vegetable oil
3 eggs, beaten
2 cups diced roast chicken (preferably dark meat)
2 scallions, thinly sliced, white and green parts separated
1 ¼ounces fresh ginger, peeled and cut into matchsticks
4 cups cold cooked long-grain rice
½cup thawed frozen peas
2 tablespoons soy sauce, plus more for serving
4 teaspoons white vinegar
½teaspoon toasted sesame oil
Preheat a wok or cast-iron skillet over high heat. Add 2 tbsp. oil, swirl to coat the pan and add the eggs. Cook, stirring constantly, until the eggs are scrambled, 1 minute. Transfer the eggs to a plate. Wipe the pan clean and return to the heat.
Add the remaining ¼ cup oil; swirl to coat. Add the chicken, scallion whites and ginger. Cook, stirring frequently, until the chicken is golden, about 2 minutes. Stir in the rice and press into the pan. Cook, stirring and pressing, until the rice is sizzling, about 2 minutes.
Return the eggs to the pan; add the peas, 2 tbsp. soy sauce, the vinegar and sesame oil. Cook, stirring, until heated through, about 1 minute. Serve with more soy sauce and the scallion greens.