It's still January. It's cold but the light is coming back and spring WILL come again even though it's hard to imagine right now. Thankfully, will still have remnants of summer in the freezer and on the canning shelves. If you don't have cooked chicken in the fridge, pop a frozen breast in the instant pot for 25 minutes with a half a cup of water. Make sure to salt and pepper liberally. Open a two cans of navy beans (or pull some cooked beans from the fringe - instant pot recipe guidance here ) Find a half pint of salsa verde (on the canning shelf or from the store). Open a box/jar/can of chicken stock. Mix it all together in a pan and let it simmer for 10 minutes or an hour. Serve with avocado, cilantro, tomato, and/or sour cream. Add rice, tortilla chips, biscuits or corn bread on the side for more heft.
This blog used to be called, "Remember that time we remodeled our kitchen and didn't get divorced?" But that project is over and I didn't have time to write about it while it was happening. The cooking, however, continues. So this space has been re-purposed. Introducing, "What We Ate: a seasonal reminder of dinner at our house."