It is Monday, and I am TIRED. Wait, that's not how it is supposed to be? I should be fresh and ready for the week on Monday! I guess though if one has a cold, runs a race and then doesn't sleep well, this is how it all ends up.
Fortunately, I stockpile leftovers for days like this. If I didn't, I would end up serving peanut butter and jelly sandwiches for dinner! Tonight, in lieu of sandwiches we were lucky enough to have defrosted turkey, roasted vegetable and quinoa soup, homemade baked sweet potato chips and a simple salad of arugula, goat cheese, dried cranberries and candied pecans. It was simple, quick and delicious. I did have to slice and cook the sweet potato chips and assemble the salad, but that was minimal work in comparison to making a main course!
The soup was leftover from a second thanksgiving dinner we made when my father in law was here last month. Our first thanksgiving dinner...the one we are in November...was SO good that we decided to recreate it for D's dad, who is a sucker for a good meal. We had deep fried turkey, quinoa stuffing and roasted vegetables. We originally came up with this menu because we were just barely a week into our cleanse when Thanksgiving rolled around and we didn't want to blow our hard work on one meal. Instead, we made a thanksgiving meal that kept within the parameters of the cleanse. And it was DELICIOUS! Frankly, it was the best thanksgiving dinner either D or I had ever had. So good that we wanted to do it again!
After both thanksgiving dinners we were lucky enough to have a bunch of leftovers. We noshed on them for a day or two and then I turned them into a really good soup...I just shredded up the turkey and dumped everything (turkey, quinoa stuffing and roasted veggies) into a pot along with enough turkey stock to make it all soup-y. Then I froze it for nights like tonight. Mmmmmm.
As I mentioned before, I made sweet potato chips to go with the soup. These are a huge hit around our house and I think I make them differently every single time I cook them. Tonight I used super fresh sweet potatoes from last week's CSA and they were AMAZING. I have never had a sweet potato that tasted so good when raw. I am always amazed by how much better fresh, organic food really tastes. And they tasted even better once they were cooked! Tonight the recipe I used to make the chips was as follows:
Sweet Potato "Chips"
- 2 large sweet potatoes, peeled and sliced super thin (as thin as you can make them)
- spray oil
- salt
- Heat the oven to 350 and line two cookie sheets with parchment paper. Lightly spray each cookie sheet with oil.
- Place the slices of sweet potato on the cookie sheets in a single layer.
- Bake for 15 minutes, remove from the oven and flip all the slices over, then bake for 15 minutes more. Make sure to peek every 5 minutes during the second 15 minute stretch since they go from undercooked to burnt in the blink of an eye.
- Once the chips are cooked dust them with a little salt and enjoy! Depending on their thickness they may not be super duper crispy, but they sure taste good.
That's all for tonight! Hopefully I will be a bit more perky tomorrow because it is time for a fresh CSA box in the afternoon and that means time for some fresh recipes!
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