Well…I got some bad news at work yesterday that’s got me freakin’ out quite a bit. I can’t share until I know a little more about what’s going on. Needless to say, I spent the evening talking things through with my hubb, a bottle of malbec and two pints of Ben + Jerry. (Don’t worry, we didn’t finish them both, we just passed the two flavors back and forth a few times. I wasn’t THAT depressed…).
I’m going to do a quickity quick recap because I’m off to yoga in a few. I’m defnitely needing some mind-clearing and meditation this morning…
Breakfast: cereal! Shocking, I know. I had 1/2 cup of TJ’s Pomegranate Blueberry Flakes mixed with 3/4 cup of Nature’s Path Pumpkin Flax (finally, the last of it!!!), topped with 1/2 a sliced banana, 1/4 cup frozen mixed berries and 1 cup plain soy milk.
This did not stick with me AT ALL. I was hungry by 9:30am, at which point I caved to the homemade donut guy who sets up his cart right outside my office on Fridays. Totally unfair.
Mid-Morning Snack: homemade apple cinnamon donut – DIVINE!
Lunch: out with a friend! We went to my favorite lunch spot, Bizou, where I had the Salmon Cakes with baby greens and a side of hand-cut fries. Not the healthiest choice…it was definitely one of those days.
Sorry for all the missing pictures – you know I don’t like taking photos out in public or at my office…
Dinner: red beans and rice! Also, cornbread. Continuing the NOLA love…
I was a really bad photo documenter because I was busy freaking out about the work situation with my hubb…
But there was wine, a really tasty Malbec.
This recipe is really easy, its basically the same recipe I use for most of my bean soups. The spices just get switched up a bit. Sorry…no time to plug in nutritional stats in MFD. I’ll update this afternoon.
Red Beans and Rice
- 1 lb dried red beans, soaked over night (or all day while at work)
- 1 onion, chopped
- 1 stalk celery, chopped
- 6-8 cups of chicken broth (start with 6 and add if you need to as the beans continue to soak up the water)
- 3 cloves garlic, minced
- 1 tsp fresh thyme (dried is fine, too)
- 1 lb sausage (I used sweet italian because its what I had, but I would typically get andouille), chopped
- salt + pepper
- Combine all ingredients in a large soup pot. Seriously, thats it. I bring it all to a boil, then reduce to a strong simmer and cover. It should cook for 1-2 hours, until the beans are soft but not falling apart.
- Once soft, ladle out about 2 cups of beans and broth. I try to avoid getting any sausage. Place the two cups in a blender and puree, then add back to pot. This will thicken the soup.
- Serve over rice.
Dessert: my two best friends, Ben + Jerry. Cookie Dough and Half Baked flavors. Maybe 1 cup? Or 1-1/2? Its hard to tell when you’re spooning out of the carton. Yes, it was necessary. 🙂
Alright, I’m off for some stretchy meditation. Have a great Saturday!