I spent Sunday reading cookbooks. I also cooked, boiling potatoes and (separately) a wild rice blend from Trader Joe’s. I sauteed a diced chicken breast with shaved brussel sprouts in olive oil, salt, garlic and smoked paprika.
Kale got steamed down in white wine and Bragg’s Liquid Amino’s. Sliced almonds were toasted in the oven. I blended the whole mess, except the potatoes, with a ton of parmesan and asiago, let the cheese melt in, and ate it with a dollop of hummus.
I know, weird combinations, but the combination of crunchy almonds and brussel sprouts with melty cheese and the garlicky, savory base of rice and kale was incredibly satisfying.
Except I did regret the chicken breast. I’m just not digging meat these days, and all I could think about was tomorrow’s leftovers-as-lunch with that overheated chicken taste. I’ve always teased my mom and rolled my eyes at Julia Child when either one mentions rinsing off leftovers, picking bits out, or otherwise rummaging like a raccoon through leftover food that, really, should just be tossed.
But I picked the bits of chicken out of my cheesy almond-kale-wild rice stuff. And today I took it further. Uncured bacon in a cast iron skillet. Diced a small onion, to saute when the bacon was done. Those boiled potatoes, sliced.
What I did after that to build a veggie casserole will come in more detail later. I want to refine a few steps. All I can say is if you’re going veggie, a little bacon goes a long way.