Spontaneous Cooking
One of my favorite things is to open my fridge, see what’s available to “whip up” a satisfying, nourishing dish or meal. Of course this requires keeping your kitchen stocked with some basics. And, by the way, while shopping for vegetables, try something new from time to time. Your microbiome will like the variety. This time of year, (fall) I like having chicken stock on hand, either frozen, or in the cardboard boxes, or a jar in the fridge. Soups are enticing right now…It’s always nice to have some leftovers from the day before that you can add to the next day’s creation. Here’s what I found:
Chicken broth
a touch of some kind of salsa, hot sauce, or chili paste
a small amount of tom yum paste (found at Asian Markets)
a small container of roasted broccoli and cauliflower (leftover from the day before)
1 garden fresh ripe tomato
some green onions
cilantro (on my counter in a vase in water like a bouquet of flowers)
leftover roasted turkey
a few handfuls of arugula or substitute any leafy green
Here’s what I did:
I pulled out all those mentioned ingredients, and a small soup pot (dinner for my husband and I and some leftover soup for the next day’s lunch.)
Chopped some fresh garlic (2-4 cloves) I always have on hand
Prepared all of the above mentioned veggies into bite size pieces.
Heat the soup pot, and with a tsp of ghee or avocado oil, saute garlic, then add green onions to slightly sear.
If you have an electric water pot, heat and pour the amount you want for dinner and maybe leftovers into soup pot (add a few tsp of Better than Bouillon Chicken or Veggie Broth) or if you are using a cardboard chicken broth, add to pot and heat.
Season with tom yum paste and spicy sauce, salt and pepper.
Once you get the broth tasting yummy, add the meat and tomato and just before serving, throw in some arugula and chopped cilantro.
Voila!
P.S. See the Recipe section for “tons” of recipes of all kinds!