What’s After Christmas, Mommy?

IMG_6821     After all the holiday celebrations were completed in our house, the question we kept hearing from Mini Me was “What’s after (fill in blank with a holiday)?”  I would get her a calendar and explain to her when things happen, but (1) she can’t read, (2) she has no concept of time (nap time and night time are the same concept to her – she sleeps and wakes up), and (3) she will just forget anyway.  Oh, to be a young child again.

“What’s after Christmas?” Mini Me questions me one night while I’m making dinner.  I open the fridge, faced with leftovers from various gatherings.  Yes, indeed… What is after Christmas?  A fridge full of leftovers and a puzzle of how to put them all together.  One item is glaring me right in the face, taking up an entire shelf in and of itself – The Veggie Tray.  Every one of my family’s gatherings has one, and every family gathering there is one left over.  Too many other yummy things to feast on, I suppose.  My cousin was gracious enough to let me take it home (thanks, Sarah!), knowing that we eat fresh fruits and vegetables every day.  But, the holidays came and went, and the ominous Veggie Tray was still taking up shelf space instead of space in our bellies.

I decided that I was going to use that Veggie Tray once and for all, cleaning out additional fresh veggies from our produce drawer along the way!  Challenge….. Accepted!

Enter….  Veggie Tray Soup.


Veggie Tray Soup

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Ingredients:

2 tablespoons olive oil
7 ounces celery, diced (about 6 stalks)
7 ounces carrots, diced (about 1 ½ cups baby carrots)
1 large onion, diced
1 teaspoon sea salt
½ teaspoon black pepper
1 tablespoon herbes de provence
80 ounces reduced sodium chicken broth
14.5 ounce can of diced chipotle chili tomatoes
1.5 ounce sugar snap beans (about ¾ cups)
3.5 ounce grape tomatoes, quartered (about 1 cup)
15 ounces broccoli, chopped (one 12 oz bag, plus around 2 cups)
7 ounces (half package) polish kielbasa, cut into ¼” coins and quartered
1.5 pounds chicken breast, cut into small cubes

 

Directions:

Prepare all ingredients as listed.  I chop all vegetables, then sausage, and finally chicken so that the raw food is the last thing to go on the cutting board.  Even though it all gets cooked together in this meal, I’m pretty methodical on how it gets prepared.

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Heat the olive oil in a large soup pot over medium heat.  Add celery, carrots, onions, salt, and pepper.  Saute until fragrant and onions are translucent.

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Add all remaining ingredients.  Stir to combine.

Cover and bring to a boil (about 5 minutes).  Reduce heat to low and simmer for 20-25 minutes.

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Makes 8 large servings (around 3 cups each).

Cals – 320, Fat – 13g, Carbs – 15g, Protein – 34g

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I think she is satisfied with what came after Christmas.

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Starting Somewhere

The illusive first post…  Bahhh!!!!

Having some time off work for the holidays, I found myself being drawn into the kitchen rather than the gym.  (Ok, ok…  I also spent my fair share of time eating and drinking in the kitchen over break as well, but we will get to that later…)  My brain was in creative overdrive.  I was able to be creative without the constraints of work bogging me down.  I knew I needed to get back on track with eating right, and being the healthy caregiver that I am deep down I knew that had to start in the kitchen.  No more chicken nuggets for Mini Me or takeout for D (the hubs) and I.

Cooking from scratch is something that I love to do, but I usually haven’t just put recipes together on my own.  I’ve usually started with someone else’s and adjusted.  I suppose that is what most chefs do, right?

Well, yesterday I made my interpretation of a Jambalaya (no shellfish because of Mini Me’s allergies).  After serving it, D says, “This is good.  Remember this recipe to make again.”  Crap.  I was so busy winging it, I failed to record what it was… I’ve never actually turned a meal I made into a recipe before.  I was able to piece it together so you can taste it, as well. Hopefully you like it!

Jambalaya

Jambalaya 1.2.14

  • 1lb boneless, skinless chicken breast, cut into 1″ cubes
  • 14oz package andouille sausage (I would have prefered this, but had kielbasa to use), cut into 1/4″ coins, sliced in half
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 package of frozen three color bell peppers (or fresh peppers)
  • 14.5oz crushed tomatoes
  • 1T olive oil, separated
  • 1.5T cumin
  • 1.5T paprika
  • 1T oregano
  • 1T dried cilantro
  • 1/2t cayenne pepper (or to taste)

Directions:

  1. After prepping all ingredients, heat 1/2T olive oil in a large skillet on medium heat. Add chicken breast to sear on all sides.  Remove from pan until later.
  2. Add remaining 1/2T olive oil to pan, and add in onions and garlic. Saute until fragrant and onions are becoming translucent.
  3. Add the package of frozen peppers (or fresh), and cook until peppers are no longer frozen.
  4. While peppers are cooking, mix cumin, paprika, oregano, cilantro, and cayenne pepper to the crushed tomatoes and stir until combined.
  5. Add chicken back into the skillet, and add sausage.
  6. Pour tomato mixture into skillet. Stir to combine.
  7. Reduce heat to low and simmer for 20 minutes, stirring occasionally.
  8. Enjoy!

Serve over rice or quinoa if desired.