Ok, so I’m going to allow myself one day, ONE, to stay in my pajamas, eat comfort food, and accomplish absolutely nothing.
Because you’d probably be surprised if I admitted just how many days like that I had the last time my husband deployed.
But last time I also battled some depression, and I’m trying to be more proactive this time in stopping it before it starts.
So. One day to indulge the sadness.
What’s your choice of comfort food? A pint of Ben and Jerry’s and a spoon? Raw cookie dough? Chicken Pot Pie made from scratch?
I need some ideas and recipes!
This is one of my favorite soups to make in winter! The colors make it very pretty which doesn’t matter so much to my husband, he just likes the way it tastes.
White Bean Soup with Carrots
2 C dried white beans
1 T olive oil
1 large onion, sliced
6 cloves garlic, chopped
6 C vegetable stock
2 large carrots, sliced
1 T fresh sage (1/2 t dried)
1/8 t each salt and pepper
Boil beans 2 minutes, then remove from heat. Allow to soak for 1 hour or overnight. Drain and Rinse.
In 4qt pan, heat oil over medium heat. Add onion, garlic, and 2 T stock and sauté until onion is soft but not brown. Add carrots and sage and sauté 2 min more. Add beans and rest of stock and bring to a boil. Simmer partially covered 1 ½ hours or until beans are tender. For a thick soup, transfer 1 ½ C beans and veggies and ½ C liquid to food processor and puree until smooth. Return to soup and stir.
*You could also use chicken stock and add chicken if you want a soup with more protein!
Because you asked…
(From Quick Fix Meals by Robin Miller)
1 cup rice, cooked
1 tsp peanut oil
1 tbsp peeled and minced ginger
3 cloves garlic, minced
1 1/4 lbs chicken, in bitesized pieces
1/2 tsp salt
1/4 tsp pepper
1 1/2 cups chicken broth
1/4 cup hoisin sauce
1 tbsp lime juice
1 tsp finely grated lime zest
1 cup cashew pieces
Heat oil over medium-high heat. Add ginger and garlic and cook, stirring, one minute.
Add chicken and cook until browned on all sides, about 5 minutes.
Add salt and pepper and stir.
Add broth, hoisin, and lime, stir and bring to simmer.
Partially cover the man and simmer until chicken is cooked through and sauce slightly thickens, about 8-10 minutes.
*You can cool this and refrigerate up to three days.
Serve chicken over rice and top with cashews.
My husband loved this the way it was, but next time I will use less broth and hoisin 
*edited to add- you can partially cover the man if you want, but I don’t think it will help in the cooking of dinner. You’d probably better partially cover the pan instead.
