Last night I wanted to clean out the fridge so I made soup for dinner.
- baked chicken thighs. (boneless, skinless thighs, olive oil, onions, grated ginger, lemon juice, coconut aminos, and lime zest. I put it all in a baking dish, covered it and set them in the oven at 400° for about 20 minutes. I shredded the thighs with two forks afterwards, shredded meat goes further than whole cuts)
- diced mushrooms
- half an onion diced
- garlic grated
- ginger grated
- four leaves of chard
- veggie stock
I put onions, carrots, garlic, ginger and mushrooms in a sauté pan with some olive oil. Stirring occasionally I cooked it over high heat until the mushrooms were the texture I wanted, still slightly firm, 8 minutes. I added in the shredded chicken and all its cooking juices, and the chard. I left that all heat up. Stirring consistently. Then at the end I poured in a quart of veggie stock. I let that come to a simmer and served it all over a bit of brown rice. I doctored the bowls of soup with some gomasio and sriracha. Delish! In fact I will eat the leftovers for lunch after I finish writing this.
I used up all the old mushrooms, the carrots were the last few in the baby carrot bag, the chard was a bit wilted and needed to be used. I put the onion ends, skins and chard stalks in a bag in the freezer for stock. The shredded chicken thighs I made for dinner last week. Everything was left over or about at its moment of decline. Now the fridge is ready to go for the a quick wipe down, because a clean fridge feels good. Then I will go grocery shopping tomorrow.
A few key points about keeping organized in the kitchen.
- use your freezer. if you think you won't eat it, freeze it for later.
- glass storage containers, pyrex makes cute ones with 50's designs on them. glass is good mainly because you can see what you are dealing with.
- keep a list going in your kitchen somewhere: it is how you avoid using the end of the bottle of sesame oil and then forgetting to get it at the store.
- go grocery shopping with a list, upgrade your list with a weekly menu.
- know your staples. what can your kitchen not function without?