450.14 Supper

Daily Note

Every day, a photograph, a poem. Since our year-long dinner delivery service is no longer available, we are cooking ourselves again. We used to order online from our local chef’s delicious and health menu for our dinners during the week, and she delivered! But she’s now focusing on her restaurant, and we are not yet feeling safe eating out, especially since so many in our area are people who don’t take the virus seriously and many are not getting vaccinated.

So Scott and I share a “grocery” list on our phones and I typed in some new ingredients– bok choy and cauliflower rice. Both of those are filled with goodies and are low on the carb scale, which benefits both of us.

I’ve never cooked bok choy before, and looked up recipes, how to cut it, and how to cook it, adapting a recipe I found online from AllRecipes to my own spices and ingredients, pretty close to the recipe.

Chicken Bok Choy Soup

Ingredients

Thai Basil Olive Oil

1 tsp Penzeys Minced Onion

1/2 tsp Penseys Minced Garlic

4 cups water

1 can chicken broth

2 tsp + Penzey’s Tuscan Sunset No Salt Seasoning

4 carrots, sliced

6 bok choy and leaves, finely chopped

2 stalks celery, chopped

1 cooked boneless chicken breast, sliced into cubes

1 pkg frozen cauliflower rice

Directions:

Heat olive oil in large pot over medium heat. Add the minced onion and garlic to soften.

Add water, chicken stock, and Tuscan Sunset seasoning. Let the seasoning “freshen” in the heating stock– a couple minutes.

Add the carrots, bok choy, and celery.

Bring to boil. Reduce heat and simmer until vegetables are slightly tender– 9-10 minutes.

Add the sliced chicken and turn heat up to simmer again.

Cook the cauliflower rice in the microwave according to package directions. When done, add to the soup.

Scoop into bowls and enjoy.

Sheri Edwards

Supper

I call the evening 

meal supper: this homemade soup 

is vegetable love.

Sheri Edwards  061921   16936521  Poetry/Photography

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