This week in soup: Cajun chicken
Saturday, October 29, 2011
In the freezer: 3 chicken breasts, corn.
In the fridge: celery, shredded carrot, red bell pepper, fresh basil, sweet potatoes (2 largish), green beans, baby spinach.
In the cupboard: brown rice, chicken broth (2 cartons), canned diced tomatoes, black beans (2 cans), Cajun seasoning, dried minced onion, extra oregano and chile pepper flakes.
Defrosted and chopped the chicken breasts, simmered in the chicken broth with the diced tomatoes and all seasonings except the fresh basil.
Added the brown rice, shredded carrot, peeled and cubed sweet potatoes (Charlie loves the peels), drained and rinsed black beans. Simmered till the rice and veggies were just about cooked.
Stirred in the frozen corn, diced red bell pepper, fresh basil, fresh green beans topped and tailed and sliced (had very few of these left from "this week in salads"!). Simmered only a few minutes longer to preserve colour and a bit of crunch, then removed from the heat and stashed in the fridge. A preliminary sip of the broth tells me, this one is terrific!
I'll serve each supper bowl through the week with a small handful of the baby spinach, stirred in while still hot from the microwave just to wilt slightly.
Now: off to the gym for elliptical cardio and upper body free weights. And maybe I'll hop on the Y's balance beam weight scales which continue to be kinder than the digital scale here at my place!