Sunday, November 16, 2014

Sunday cooking

 As ever, I am keeping a watchful eye on food stuffs, and trying to avoid food waste. Yesterday (Saturday) strangely didn't find me making the weekly pot of soup, but no worries, I have just made a batch of chicken-vegetable-pasta soup for today's lunch offering (dismal, overcast, cold day-perfect idea!) as well as for my work lunches this upcoming week. A large tub of homemade chicken stock, the fat from the stock used to fry off 4 scallions, 2 large carrots, 2 sprigs celery with leaves and a remaining 1/2 of a cut onion, before adding the stock, water, 1/2 of a l/o cut tomato that I then chopped up, the rest of a bag (about 1 cups's worth) of fzn spinach that has been lurking in the freezer (one of the food items that DS # 1 and GF brought with them in Aug), fresh chopped organic parsley, a pint of organic, home canned tomatoes, black pepper, French tarragon, chicken soup base (that's my salt source, no additional salt needed, IMO), and the rest of some plain, cooked, spiral twist noodles that DS made but these are l/o.



Here's a close up.
Tonight's veggies to be steamed: the rest of a large head of cauliflower, a small head of broccoli, a stack of brussel sprouts


Marked down, chicken leg quarters bought back in Sept and fzn, will be turned into chicken cacciatore over brown rice.


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