All of you know how much I love cooking but even for me cooking everyday can seem like a chore. Several weeks ago I had been painting all day and then I wanted to head out to yoga. “Maybe I’ll pick up some dinner on the way home.” Had been the thought going throughout my head all afternoon as I had no real plan of what to cook. When Paul ask what we were having for dinner it galvanized me in to action. I thought I can fix dinner before I leave.
I pulled out my pantry staples. These are the items you should keep in pantry and refrigerator so you can make a meal.
- Olive Oil-I typically use California Olive Ranch for my everyday oil.
- Stock-Don’t use up all the stock? Freeze it in ice cube trays.
- Onions-I use sweet, I don’t like the tears.
- Pasta or rice or beans of some kind
If you have these items dinner has almost cooked itself.
Here’s what I did:
Assessed what was hanging around in my refrigerator: leftover rice and one chicken thigh from dinner a few days before.
I pulled out a pot, put some olive oil in it, heated it on medium heat and chopped an onion (how to chop an onion). While it was sautéing on the stove, I chopped garlic and diced some celery and a few carrots. I added those to the pot.
While they softened I took the chicken thigh and chopped it up into bite size pieces. I put it into the pot with the veggies.
I added the leftover rice and seasoned everything with salt and pepper and a few red pepper flakes.
When everything was softened I added chicken stock, you could also add water.
I looked up and 19 minutes had passed from the time I started to a finished pot of soup.
Chicken Fried Rice:Stir fry the vegetables, add the rice and chicken, scramble an egg add soy sauce.
Pasta with chicken and vegetables-Boil your favorite pasta add the sautéed veggies and chicken, top with parmesan cheese or add some milk to the pan with parmesan and reduce to create a sauce.
Add other vegetables from your refrigerator, choose a different protein or add beans.