Of course, breakfast was the rice pudding, warmed up on the stove with some pureed organic pumpkin stirred in and a shake of pumpkin pie spice on top. Believe it or not, this took some convincing to get the kids to eat. :/
Lunch was leftover red lentil chili over brown rice that I hadn’t soaked–so it took easily 45 minutes to cook if not an hour. :/ Easily made minus the peppers but it did have tomatoes so it is NOT Feingold-safe. We’re now in “testing” mode to see which veggies we react to strongly. I always make this chili in bulk and stick it in the freezer.
Dinner was home made chicken soup. I made a stock/broth from the prior night’s roast chicken, some turnip greens I was going to juice, a bulb of fennel that would’ve probably gone bad if not used for this, some red onions (with the peels on), crushed cloves of garlic and a few organic carrots that were scrubbed but not peeled. When the broth was done (maybe an hour? two?) I set two coffee mugs full into a freezer container for when we might be sick & in need of straight broth.. Then I took all of that stuff out and threw in the rest of “what was going to go bad if not used” from the fridge. So… tomatoes, beets, celery, a small head of cabbage, some carrots and the rest of the chicken that we hadn’t eaten (which was quite a bit). Some oregano, rosemary, basil, salt, pepper and more garlic… voila–soup. Enough for tonight and two or three other nights (or lunches) for the fridge. It was delicious, if not beautiful. 🙂
And… dessert was more leftover rice pudding. Cold and not really as creamy and delightful as when first made (or when warmed up this morning). But still pretty good. 🙂