A workday Solstice supper
Dec. 21st, 2006 10:11 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
jaunthieTonight is solstice, but it was also a workday, and I had lots of things to do. ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
fisherbear and I wanted to have something wholesome, but we were also hungry by the time we got home, so we didn't want to spend a ton of time cooking. The answer? Creative reconstruction of leftovers into yummy soup - in about 30 minutes.
Tonight's soup:
Get out the Cuisinart, put on the slicer attachment, and slice up leftover veggies, onion, and kale into nice soup-sized chunks. (This is a big part of the time-saving; while I could have and normally would have sliced up everything with a knife on the cutting board, the Cuisinart did it much, much faster.) Heat a little olive oil in a wide-bottomed soup pot and sautee the veggie mix. Chop up chicken into bite-sized chunks. Add chicken, broth, roasted garlic, rice, and enough water to rinse out the various containers to the pot. Bring to a boil and simmer 10 minutes. Adjust seasonings to taste and serve. Makes a lot of soup.
Yum. Nothing brilliant here, but sure beats the heck out of takeout or most TV dinners.
fisherbear and I wanted to have something wholesome, but we were also hungry by the time we got home, so we didn't want to spend a ton of time cooking. The answer? Creative reconstruction of leftovers into yummy soup - in about 30 minutes.Tonight's soup:
- a LOT of leftover mixed veggies from a holiday party tray (cauliflower, carrots, celery, bell pepper, broccoli)
- about a 1/4 cup of leftover roasted garlic, also from a holiday party, mashed
- 4 precooked honey-dijon chicken thighs from the deli
- leftover brown rice
- a bunch of kale
- 1/2 of an onion leftover from another recipe
- 1 box pacific foods veggie broth
- 1 box pacific foods chicken broth
- a little olive oil
Get out the Cuisinart, put on the slicer attachment, and slice up leftover veggies, onion, and kale into nice soup-sized chunks. (This is a big part of the time-saving; while I could have and normally would have sliced up everything with a knife on the cutting board, the Cuisinart did it much, much faster.) Heat a little olive oil in a wide-bottomed soup pot and sautee the veggie mix. Chop up chicken into bite-sized chunks. Add chicken, broth, roasted garlic, rice, and enough water to rinse out the various containers to the pot. Bring to a boil and simmer 10 minutes. Adjust seasonings to taste and serve. Makes a lot of soup.
Yum. Nothing brilliant here, but sure beats the heck out of takeout or most TV dinners.
