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Meals From the Salvage Yard (aka my fridge) – July

10 Aug

I have been pretty impressed with my “salvaging” abilities recently. What I mean by this is my ability to use up all the half eaten or about-to-go-bad things that are in my refrigerator/freezer/pantry. I think we should all shoot for zero waste! So in addition to composting and giving my guinea pigs the tops to the strawberries, green parts of cauliflower, and carrots that don’t look appetizing anymore, I love opening my refrigerator door and just staring until I find “the one”… or ones to plan my meal around.

Here’s a roundup of things I’ve salvaged this month (and then I’ll tell you what I did with them):

– Frozen stuffed shells (just the shells, not stuffed, I froze the extra from a meal I didn’t need them for)

– Frozen leftover cooked ground beef and onions (I cooked up a bunch of ground beef and froze the extra for a future quick weeknight meal)

– Frozen chopped green peppers (I buy a ton of green peppers at a time and chop them up and freeze them – they’re so easy to just toss into meals!)

– Cream cheese – one that had been opened and you know how air gets to it and it starts to not look so appetizing? Yeah. And another that was nearing its expiration date.

– Half eaten bag of raw spinach (I always seem to have a half eaten bag of spinach in the fridge.)

– Red onion that needed eating

– Strawberries leftover from making this awesomeness for 4th of July

– Feta cheese that needed eating

– Goat cheese that needed eating

– 1/2 an avocado

– Leftover barbecue chicken

– Leftover barbecue sauce

– Smokey gouda cheese that needed eating

As you can probably tell, I’m huge into freezing things. If you look in my refrigerator you would probably assume that we order out a lot, but no! Just look in my freezer…s. That’s right, I have two! I asked for one for my birthday because the one we had was just not cutting it, and I loooove it! It’s funny the different reactions I get when I tell people I got a freezer for my birthday – younger than me tell me that I’m old for asking for a freezer. Same age and older go “that’s so awesome!” or “I’m jealous!” Yeah, you should be. Because it’s AWESOME 🙂

Anyway… here are a couple of meals I created out of my salvage yard:

Strawberry Feta Wraps
– chopped strawberries
– handful of feta cheese
– chopped red onion
– about a cup of spinach
– whole wheat tortillas (pantry staple)

Dressing: Balsamic Honey Vinaigrette (yes, I googled Strawberry Feta Salad to find a suitable dressing!) 1/3 cup balsamic, 1/4 cup honey, 1/8 tsp garlic powder, 1/8 tsp salt, 3 tbs oil

Strawberry Avocado Salads
– chopped strawberries
– handful of goat cheese
– 1/2 avocado, chopped
– chopped red onion
– spinach for salad base
– chopped cashews (from the pantry)

Dressing: Garlic Dijon Red Wine Vinaigrette (again, I googled strawberry avocado salad for a suitable dressing!) 1/3 cup olive oil, 3 tbs red wine vinegar, 1 tbs dijon (I used brown because that’s what I had) mustard, 1 1/2 tbs sugar, 1/2 tsp salt, 1 clove minced garlic

Salvage Yard Meaty Pasta


– 1 tbs olive oil
– 1/2 cup chopped green peppers
– defrosted precooked ground beef/onion mixture
– jar of pasta sauce
– garlic powder
– Italian seasoning
– defrosted frozen non stuffed, stuffed shells
– cream cheese, softened (I used about 6 oz.)
– shredded mozzarella and parmesan cheeses
– basil

Preheat the oven to 375. Cook the peppers in a bit of olive oil in a skillet, add in the beef and onion mixture to heat it up. Pour pasta sauce in a sauce pan, add the beef mixture. My secret weapon is garlic powder. It gives sauce a zestiness that I love (I also figured out that’s the main ingredient in the “spaghetti sauce” packets at the store)! So I add a couple tablespoons of that, and some italian seasoning as well. Cook for about 10 minutes or until hot enough. Meanwhile, mix the cream cheese with a handful of mozzarella (and maybe a bit of parm) and about a teaspoon of basil. Stuff the shells with this mixture, lay each shell in a baking dish. When the sauce is done, pour over the shells. Sprinkle mozz and parm on top to your liking (the more the better for me!). Cook on the middle rack for about 25 minutes, or until cheese is golden (move it up a rack at the end if you like it crispy like I do!). Let stand for 10-15 minutes.

Barbecue Chicken Pizzas

before going in the oven

– whole wheat tortillas
– olive oil
– dried chopped garlic
– leftover barbecue chicken
– 1/4 cup chopped green peppers
– 1/4 cup chopped red onion
– leftover barbecue sauce
– ranch dressing (I always have homemade ranch dressing in my fridge!)
– small hunks of smokey gouda or white american cheese (I had both on hand)
– shredded mozzarella cheese

Preheat the oven to 375. I make tortilla pizzas a lot. It doesn’t hurt that they’re my husband’s favorite. No, I’m not kidding. I always start by shaking on some garlic and a tablespoon or so of olive oil onto my tortillas. I spread it around with a spoon until it covers the surface. I think it just gives the “crust” a bit more flavor. Add the chicken, peppers, and onion. Mix barbecue sauce and ranch dressing in a small bowl or cup. I do a 1-3 ratio (1 part barbecue sauce to 3 parts ranch), but that’s because I don’t like spicy things and I love ranch dressing! Take a spoon and drizzle it lightly over the toppings on the pizzas. A little bit goes a long way, taste-wise. Throw the cheese on top to your liking and cook until pizzas are golden and crispy (which usually takes tops 10 minutes).

White Bean Pasta Bake
– 1 box your choice pasta (I used tri color rotini)
– olive oil
– 1/4 cup red onion
– 1/2 to whole chopped green pepper
– 2-3 garlic cloves, minced (I always have a jar in my fridge… and get it from… the dollar store!)
– 2 cups raw spinach
– 1 can cannelini or white beans of your choice, rinsed
– shredded parmesan cheese (I always have a bag of parm, mozz, and cheddar in the freezer – you don’t even need to defrost them to use them on something hot!)
– cream cheese
– panko bread crumbs (pantry staple)

Cook the pasta 1-2 minutes less than recommended (because it’s going in the oven). Preheat oven to 375. Heat oil in a skillet – add onions and peppers and cook for a minute or two (a minute longer if the peppers were frozen like mine). Add garlic and spinach, toss until spinach is wilted. Remove from heat, toss in beans and pasta; add a handful of parmesan cheese and the cream cheese (I had a tub with some left in it, I probably used about 4-6 oz.). Toss until everything is mixed, pour into a baking dish. Sprinkle panko bread crumbs and more parmesan cheese on top. Cook for 15 minutes and then 2-3 minutes under the broiler.


Obviously salads and wraps are pretty easy to make with leftovers. I do pizzas a lot, too! And clearly my new favorite thing to do is add cream cheese to pasta. I stared it down in my refrigerator one night until I decided it wouldn’t taste weird in a pasta dish and it was delish!

Also – I made 8 lbs of pulled pork for the party and in addition to eating it on sandwiches, I put it on pizza and actually made it into a shepherd’s pie! Oh, and froze some. We probably still have 4 lbs of pulled pork in our freezer for when we someday can stomach the thought of eating it again.

Got any ideas for other salvage yard meals? I’d love to hear ’em!

– C


I Made Something Awesome: Grown Up Grilled Cheese Sandwiches

1 Mar

I suppose you could call me a grilled cheese connoisseur.

I’d take “best damn grilled cheese maker around”, as well. (She says ever-so-humbly.)

Is humbly a word?

Like three weeks ago (Yes, three weeks ago. I’ve been a little busy packing up my life, so… yeah… sorry!) I made one of the best grilled cheese sandwiches I’ve ever had in my life. Did you know grilled cheeses are like an “it” food right now? I don’t know who started this craze, but I’d like to shake his hand. Or her hand. Whatever. My husband and I went to a beer and grilled cheese tasting not too long ago and it was sooo good. Aaand as I just typed “not too long ago” I realized it was probably over a year ago. Wow. Anyway, I had no idea the things people could do with grilled cheeses! My little “recipe” (if you can even call it that, more like “list of different ingredients”) is nothing compared to the crazy funky cheese/fruit/meat/bread combos they came up with. Some were even a little too funky for me – but I admire the effort and creativity that went into it!

The reason I’m sharing my grilled cheese with you? Um, because my husband, mid chew of the first bite, managed to choke out the words “YOU CAN DEFINITELY MAKE THIS AGAIN!!”. Just so you know, this is how the (new) meals I make are gaged (his responses are unprompted, by the way):

  • Nothing, no words – it’s ok (I mean, it’s always edible.)
  • “That was great, thanks love.” – it’s pretty good. He wouldn’t turn it down if I made it again (who am I kidding, he wouldn’t turn any food down, ever).
  • “You can make this again.” – it’s a new favorite and I will have to make it occasionally for the rest of my life.
  • If I get anything above and beyond – as in, “definitely” added in, extra enthusiasm in any way, or the occasional look of wonder and amazement, I am a freaking rockstar and this has shot right up to his top 10 (which, by the way, is a surprising mix of things).

So guess what – this grilled cheese is UP there. Like wayyy up there. So who am I to keep it to myself?

Grown Up Grilled Cheese Sandwiches
– Sliced bread (I used white bread)
– Prosciutto
– White American cheese slices
– Spinach leaves
– Butter/margarine (I used margarine)

It’s a pretty daunting list of ingredients, I know. You’re probably going to have to search far and wide for “white american cheese slices”.

Ha! I just realized my British family might actually have to go to a specialty cheese shop for American cheese (no, seriously). Sorry, you’ll have to improvise!

Alright, back to the matter at hand: Get out a skillet that has a cover/lid. Do you know the keys to making an amazing grilled cheese? Lids and butter. Yup. Lids… and… butter. If you don’t already use both, try it. I’m telling you. It will change your life! Or at least the way you make grilled cheeses.

Spray the skillet with your nonstick spray of choice, butter the bottom slice of bread, place butter side down in the pan (heat not on yet), add a cheese slice (I rip the cheese because I feel like it covers more area than one solid slice) and ripped up prosciutto

then another cheese slice and rip up some spinach leaves on top (umm… I like ripping things, I guess).

Butter the other slice of bread, place on top butter side facing up. Place the cover over the pan, and turn the heat on low. Slow and steady wins this race here, folks. The goal is to get everything to stick together before browning the outsides of the bread. The low heat and the lid on top keeps more heat in to melt the cheese, which makes it not only delicious, but easy to flip. Give it a good 2-3 minutes, then see how the melting is coming along.

If it’s nice and melty, it’s time to brown the outsides. Toss the lid aside (not literally), and crank up the heat (literally). I mean, not too high, don’t burn your pan. Maybe like medium-high. Keep a careful eye on it and toast both sides of the bread to your heart’s content. I didn’t get to take a picture when they were finished because my husband was pacing the floor. Not even kidding.

We almost always have tuna melts for our Saturday lunches (when we’re home), but we were out of mayo (gasp!) so I had to improvise a lunch out of what we had on hand. We went to the store and got mayo later that day, but I had to make these grilled cheeses again the next day for lunch at the husband’s begging request. So… WARNING: You may have to make these all the time if you make them once. My husband knows we only get prosciutto when I bring it home from work, lol, so that’s the only reason I’m off the hook (for the time being).

Got any other grown up grilled cheese ingredients to share? I’m all ears!


Repurposing Awesome: Candy Bars

27 Jan

We somehow ended up with a candy hoard in our pantry. This is only partially not my fault in any way. I’m not even a candy eater! Ok fine, I have a soft spot for dark chocolate that I developed thanks to Trader Joe’s and their insanely addicting dark chocolate bars with sea salt. Seriously, if you haven’t had any sort of dark chocolate/sea salt combination, DO IT. Or, I guess, don’t, if you don’t want to get addicted to it. But anyway, my husband is the chocolate eater so between me, his mom, and Christmas as a whole, we ended up with 8,000 lbs. of chocolate in our pantry this year alone. I mean, some was eaten, but most certainly not all.

And I somehow ended up married to a declutterer. How did that happen??

The declutterer went into the pantry and produced some soon-to-expire chocolate (they were “best by” dates, not like it’s going to make you sick). My husband doesn’t like expiration dates. Or, rather, he loves them because he obsesses over them. Me? Smell test all the way, baby. Why waste something if it’s not bad, just because there’s a date on it? My nose knows whether it’s bad or not.

He was all “OMG! We’re going to have to throw out all this chocolate!” Yes, he says OMG in real life.

Ok, not really.

So me, the hoarder hates-to-throw-anything-out-er, was all, “Um, no. We are not throwing that out.” Then he wanted to know what I proposed to do with it and I was like “Boo-ya, I already have a recipe for that pinned on Pinterest!” and he was like “You did what… on where?”

Silly boy.

So even though this is more of a hot topic just after Halloween, I think it’s a subject that can certainly be addressed now as well. People get chocolate for Christmas, too! And, actually, we didn’t have any chocolate on Halloween (or trick-or-treaters for that matter).

I spent a good chunk of my time 2 weekends ago making (and eating) two delicious desserts using leftover chocolate. Yeah, it was a couple weekends ago, sorry. But I’m still eating the dough out of the freezer, so it still counts.

Candy Bar Cookies adapted from The Downey Patriot
A bunch of chocolate (seriously, this is a “use as much or as little as you want” kind of thing – use mini chocolate bars, large chocolate bars, bars with nuts, whatever)
1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
3 cups flour

Preheat oven to 325 degrees. Chop candy bars in a blender (I really need a food processor). Don’t chop them too thin, or you’ll just have chocolate powder! Cream butter and sugars in a bowl. Beat in eggs and vanilla. Add the rest of the ingredients and blend well. Fold in candy bar pieces. Scoop batter onto a greased cookie sheet with a teaspoon. Bake 9-11 minutes until golden. Let rest on cookie sheet 2 minutes before moving to a cooling rack. Cool completely. Makes 2-3 dozen.

Fudge Brownies with Mucho Extra Chocolate
Fudge brownie mix – eggs and oil, quantity varying depending on the mix
Chocolate squares with caramel inside
Regular chocolate bar

Chop the regular chocolate bar in a blender (food processor), this time it can be chocolate powder… or chunks, whatever you prefer. Make brownie mix per bag instructions. Pour brownie mix in pan. Break caramel chocolate squares off, press into brownie mix, leaving enough space between each so that there is one chocolate square per brownie. Shake chocolate powder/chunks on top. Bake per package instructions.

This was my own little concoction. Obviously not hard, but trust me, delish. That melting caramel inside each brownie… yum. My husband was like “OMG BROWNIES” and pacing the floor while they were in the oven.

It’s so simple, but I think the biggest “duh” to come out of this, is to use chopped up chocolate bars instead of chocolate chips in cookies! Or maybe it’s just because we always have chocolate bars in our pantry that this seems amazing to me. I will never buy chocolate chips again. Unless we miraculously get no chocolate in a year (not gonna happen).

Don’t throw that chocolate out! Unless it looks funky, then throw it out. But if it doesn’t, make cookies and brownies and force your friends and family to eat it.


I Made Something Awesome: Pepper Steak Stir Fry

25 Jan

I’m more of a “cook with what I have” than a “go out and buy the things I need” type of person. It makes me feel more accomplished when I can come up with something out of what I already have, I guess. Or, I’ll go through cook books and if I have all (or most) of the ingredients – Bingo!

The other night I came up with a good one. We had some cooked chopped steak in the freezer that I thawed out, determined to come up with something to make with it. Stir fry came to mind (and was the winner), and it sure was good. The only thing I bought was a yellow pepper and that’s because we were already out and there was a little produce market on our walk home. Otherwise I would’ve just done without.

I guess I’ve never really made stir fry completely from scratch before, interestingly enough. I like that the recipe I adapted mine from called for tomatoes. (Oh yes, tomatoes and I are friends again.) Do all stir fry recipes use tomatoes? If so, I never knew!

Pepper Steak Stir Fry adapted from here
– 1 to 1.5 pounds steak, cut into thin 2-inch strips
– 1-2 Tablespoons oil
– 1 onion, sliced (I almost always prefer mine chopped, so did that.)
– 1 clove garlic, minced
– 2 tomatoes, diced (I used 1 can diced tomatoes)
– 1 green bell pepper, sliced
– 1 red bell pepper, sliced (not a huge fan of red peppers, so left them out of mine)
– 1 yellow bell pepper, sliced
– 1 cup beef broth
– 1/2 tsp salt
– 2 Tbs soy sauce (I used terriyaki sauce)
– 2 tsp fresh grated ginger
– 1/2 cup cold water
– 2 Tbs cornstarch (4 tbs. all purpose flour)*
– 4 cups of hot cooked rice (loving brown rice at the moment)

In large skillet, fry steak, onions, and garlic in oil over medium heat. (I left out my steak because it was already cooked.) When onions are starting to turn translucent and steak is partially cooked (still some pink), add tomato, beef broth, salt, and soy sauce. Cover and simmer for about 10 minutes, until meat is tender. Add bell peppers and stir to mix them in. Cook until peppers are crisp-tender (it does and it doesn’t make sense). In a small bowl, whisk together flour and water. Add to pepper steak pan, stirring to avoid lumps and cook until mixture thickens. (Boil/simmer for about 3 minutes.) Serve over hot rice.

*In case you were wondering, all purpose flour can substitute for cornstarch by doubling the amount needed.

I totally forgot that my husband isn’t home for dinner tonight, which is a very rare occurrence! Usually if he’s out, I’m out, or we’re out together. But tonight, I’m home, he’s out… so I’m panicking trying to remember all the things I said I’d cook for myself next time he wasn’t home for dinner! The only thing I can think of is zucchini – the one thing I like that he doesn’t. Besides pumpkin soup/beer, I guess. So I guess it has to be something zucchini! Help? I’ll probably end up just throwing it on pizza or something, lol.


I Made Something Awesome: Sweet Potato Stuffed Shells

18 Jan

I’m sorry that my blog has been, like, 99% food so far. I guess I wasn’t kidding when I said I had an eating problem. I think I can officially call myself a foodie. Also, it probably has something to do with the fact that it’s winter, aka hibernation time.

Following Thanksgiving, we had some leftovers, including like 6 sweet potatoes. The week after Thanksgiving I turned those sweet potatoes into sweet potato pierogie. They was soooo good. But, I had so much leftover filling it was ridiculous. It’s been in my freezer ever since, which is, like, a month in a half… ok, don’t judge. It was still good! And totally safe, I swear. Just to be safe, though, you should probably eat it all in one sitting. 🙂

My aunt gives us a huge Omaha Steaks package every year for Christmas (awesome gift, btw), so in trying to readjust my freezer for the incoming load, I ended up taking inventory of what we had and started thinking of ways to use it all. One thing on my list was the leftover pierogie filling. A while back a food blogger I love and follow, Jessica from How Sweet It Is, did a week of everything butternut squash – lasagnas, stuffed shells, etc. I pinned it and forgot about it. Then I was looking through my pins the other day and it hit me – butternut squash is kind of like sweet potato (just go with it), and would totally taste good as stuffed shells! So I borrowed her idea, using the sweet potato mixture instead, and used her recipe for a beschamel sauce to go over it.

My husband took one bite and said “You can make this again!” The speed and vigor with which he said this means it’s now on his top 10 list of favorite meals I make.

*pats self on back*

It was, in a word, de-vine.

so good! so good! so good!

Sweet Potato Stuffed Shells (adapted from How Sweet Eats)
For stuffed shells:
– 2-3 sweet potatoes
– 3 tbs. butter
– 4 oz. cream cheese, softened
– 1 tsp. salt
– about 16 jumbo shells (I have had such a hard time finding these lately!)
For bechamel:
– 2 tbs butter
– 2 tbs flour
– 2 cups milk (I used fat free, and I think that’s why it took a while for the sauce to thicken – 2% might be better for this.)
1/4 cup grated parmesan cheese
– 1/4 pinch of nutmeg (sounds weird, I know, but trust me, it’s good)
– salt & pepper to taste
For topping:
– 1/3 cup shredded mozzarella cheese
– 1-2 tsp. sage

Bake the potatoes, remove the skins, mash with 3 tbs. butter, cream cheese, and 1 tsp. salt. Cook stuffed shells per package instructions. Allow to cool. Spray a baking dish or pie plate with nonstick spray. Using a teaspoon, stuff each shell with the potato mixture. Place shells in the baking dish when stuffed. To make the bechamel, heat a saucepan over medium heat and add butter. Once sizzling, whisk in flour and cook until golden and a nutty aroma appears. Add milk and parmesan and let come to a simmer while whisking constantly. Once sauce has thickened, stir in nutmeg and taste – add salt and pepper if desired. Pour mixture over top of shells, then add mozzarella and sage. Bake at 400 degrees F for 20-25 minutes, or until cheese is golden and bubbly. I served with garlic bread because garlic bread is awesome.


Try it.


I’m not even kidding.


Food Obsession of the Moment: Soup… Diet? OVER.

12 Jan

The soup diet is over.

It was tough, but I made it.

I know you all feel for me.

My last soup recipe (for quite a while!) is from a book I have called:
Cheap & Easy: A Cookbook for Girls on the Go

It’s called “Fred & Ginger”, and is a pumpkin soup. My husband refused to try it. Much like when his first Thanksgiving when I told him the best part was pumpkin pie and he thought that was so gross and didn’t want to try it. Until he saw it in person and I caught him with a slice after dinner and now he begs me every year to make it (sometimes I even have to make an extra for our house). He’s got this weird aversion to pumpkin things until he tries them. PS he loves butternut squash soup and didn’t want to hear that pumpkins are basically squash. Whatever, his loss.

Fred & Ginger Pumpkin Soup
– 1 cups chicken or vegetable broth
– 1 15 oz. can pumpkin (about 2 cups)
– 1 cup milk or cream
– 1 tbs. grated fresh ginger
– salt to taste
– chopped chives and sour cream for serving

Combine all ingredients in a stock pot (except those for serving), bring to a boil. Reduce heat and simmer uncovered for 15 minutes.

Notes: Something burnt during the bringing to a boil part and tasted really gross when I got a big chunk of it in the soup. I’m not sure if it was the pumpkin itself or a combo of things, but MAN. PS I usually love burnt things. Carcinogens are my favorite. Not this time. I think next time I would try cream instead of milk as well because the texture wasn’t as thick and I’m thinking that had something to do with the burning. But it was still good!

Now… heading out to dinner! SO EXCITED. Going to stuff my face and erase all the healthy eating of the past 12 days.


Food Obsession of the Moment: Soup… Diet? Day IDON’TKNOWISITOVERYET??

11 Jan

Ok, so… soup diet for 12 days… maybe not such a great idea.

I love soup and all, but… do you know how hard it is to eat soup every single day for 12 days? I’m at the point of gagging, to be honest. Which is why you haven’t heard from me since chili. I had an awful lot of chili last weekend. And now I’m not super inspired to make any other soups at this point for a few reasons. 1 – I have so many leftover soups I still need to eat. 2 – The aforementioned gagging. I really think if this “diet” were to go on for 14 days instead of 12 I actually would be gagging. At this point I’m just having to stear clear of all the soups I love because I’m over them and all of their ingredients!  3 – Um, yeah. If you know me, you’re going to be shocked at this statement: I can’t eat anything tomato-based at the moment. I loooove tomatoes. Fresh, in sauce, in soups, whatever. But due to that love, a lot of the soups I picked for these 12 days were tomato-based and, therefore, I need some space for the time being. Tomatoes, it’s not you, it’s me. Ok, it’s kind of you, but you know I’ll come running back to you soon enough.

Have I mentioned my husband gave up on the soup diet, and thought nothing of it? He was like, “I don’t understand why it’s a big deal, I’m eating a salad instead of a soup, so I’m still eating healthy.” Um, because a salad is not soup. But I guess he doesn’t blog about his soup diet so I’m the only one he has to answer to when he decides he doesn’t want to eat soup anymore. But I have held strong! Soup at least once a day for 12 days. Go me.

He also wanted to know how his mum knew we were on a soup diet. Um… because she reads my blog. Obvi.

Last night was a dark moment in the diet. I was so uninspired and glaring at my cans of tomatoes like they were evil. I bought some ginger last week to make Bon Appetit’s Cleansing Ginger Chicken Soup, which I thought of testing out last night until I read on my way home from work something about 2 1/2 hours of cooking time and screw that I WAS HUNGRY. So hungry. But determined to not use tomatoes and wanted to give my ginger a whirl, so with a bit of googling I found a gem of a recipe.

Healing Asian Soup with Ginger via Kalyn’s Kitchen
– 4 cups chicken broth
– 3-4 thick slices fresh ginger root
– 1 cup sliced mushrooms (I don’t like mushrooms, but it needed something so I added 1 cup diced carrots)
– 1 cup spinach leaves, sliced/torn into ribbons
– 1 green onion, very thinly sliced

In medium saucepan, bring chicken stock to a low simmer. Add ginger slices and let simmer at least 15 minutes or longer. If you’d like a clear soup, use a yogurt strainer or coffee filter to strain the ginger-infused chicken stock, then rinse pan and put strained stock back into pan. Add a small amount of water if the stock has reduced very much. While ginger simmers in stock, wash and slice mushrooms and thinly slice spinach leaves. Clean green onion and slice into very thin slices. Bring infused stock back to a low simmer, then add mushrooms and simmer 1 minute. Add sliced spinach and simmer one minute more. Turn off heat, add green onions and serve.

This soup was delish, and I’m definitely keeping it in my soup arsenal for the next time I have a cold. It’s perfect for when you’re sick! Or when you’re not and just on a soup diet. For one week too long. Note to self: Next time try soup diet one week, salad diet the next. Or just stay fat.

One more day…