(no subject)
Okay, after doing the 10 mile hike this past weekend, my 2 mile treadmill workout at the gym seems like a piece of cake. You know what this means: I'm going to have to up my mileage and/or speed for the hour that I spend on it at the gym. *is excited*
My fridge is looking bare yet again. I did manage to go to the store after the gym and buy some frozen meals for breakfasts and lunches. Not really sure on what to fix for dinners, so I didn't even look while I was there. I don't want to just wander around without a solid plan in the works.
I do feel like making up a batch of turkey and dumpling soup. Extremely easy receipe:
1: chop up and saute carrots, onions, garlic, and celery in the pot you're going to make the soup in. I have a 3 quart dutch oven that I love to bits for soups. It's become my "you will pry this out of my cold, dead fingers before I let it out of my apartment" pot. Veggies can be diced or roughly chopped, whatever you're comfortable with or like to eat in soups.
2. add in pre-cooked turkey meat. I buy the turkey breast that's already been roasted at the deli to save myself the trouble. This can also be done with roast chicken. All that I have to do is take the meat off the bones and cut it into cubes.
3. add in enough chicken stock/broth to cover. Set heat to a simmer.
4. season with salt and pepper or any other seasonings that you like.
5. in a different bowl, add 2 cups flour, 1 teaspoon salt, and enough ice cold water to make a dough. Depending on temperature/humidity, this can be as little as 1 tablespoon. Just eyeball it. Mix well until it forms a sticky dough, set onto a floured board, roll out into a sheet. Using a knife, cut the dough into strips or squares, depending on how you like your dumplings to look like. Once the soup has come to a boil, drop the dumplings in. Once they float to the top, they're done. The flour also helps to act as a thickener for your soup, but if you like it even thicker, add in a can of cream of chicken (or cream of celery or mushroom. This is your soup; make it how you like it.)
6. let cool enough so that you don't burn the roof of your mouth and eat.
My fridge is looking bare yet again. I did manage to go to the store after the gym and buy some frozen meals for breakfasts and lunches. Not really sure on what to fix for dinners, so I didn't even look while I was there. I don't want to just wander around without a solid plan in the works.
I do feel like making up a batch of turkey and dumpling soup. Extremely easy receipe:
1: chop up and saute carrots, onions, garlic, and celery in the pot you're going to make the soup in. I have a 3 quart dutch oven that I love to bits for soups. It's become my "you will pry this out of my cold, dead fingers before I let it out of my apartment" pot. Veggies can be diced or roughly chopped, whatever you're comfortable with or like to eat in soups.
2. add in pre-cooked turkey meat. I buy the turkey breast that's already been roasted at the deli to save myself the trouble. This can also be done with roast chicken. All that I have to do is take the meat off the bones and cut it into cubes.
3. add in enough chicken stock/broth to cover. Set heat to a simmer.
4. season with salt and pepper or any other seasonings that you like.
5. in a different bowl, add 2 cups flour, 1 teaspoon salt, and enough ice cold water to make a dough. Depending on temperature/humidity, this can be as little as 1 tablespoon. Just eyeball it. Mix well until it forms a sticky dough, set onto a floured board, roll out into a sheet. Using a knife, cut the dough into strips or squares, depending on how you like your dumplings to look like. Once the soup has come to a boil, drop the dumplings in. Once they float to the top, they're done. The flour also helps to act as a thickener for your soup, but if you like it even thicker, add in a can of cream of chicken (or cream of celery or mushroom. This is your soup; make it how you like it.)
6. let cool enough so that you don't burn the roof of your mouth and eat.