As the semester comes to an end, it can be hard to remember to eat at all, let alone eat healthy. This was true for me when I was a student, and still is true now that I am a teacher. Since women cannot survive on chocolate alone (though we often want to), I believe it is critical to make sure that I do not let the stress get to me.
No matter how chaotic it gets, I need to eat and I need to take time to make sure I don’t burn out. Writing, cooking and taking pictures are often therapeutic for me, so before I dive into the grading this morning, I am taking some time to make food and a blog post.
Friday night, I was too tired to do much cooking, so my husband picked up a rotisserie chicken from a local grocery story, and I boiled some Jasmin rice. We barely ate half the chicken, so I decided to save to rest for soup.
I started with vegetables: Half a large onion, a quarter of a bell pepper, one large carrot and one stick of celery. I cut them up and sautéed them with olive oil, thyme and parsley.
Next, I added the left over Rotisserie Chicken.
More dedicated and experienced cooks would use the whole thing to make stock, but I have a very limited amount of time allowed for writing and cooking this morning, so I just ripped off some white meat and threw it in the pan. I didn’t use all the leftover meat, so I put it back in the fridge in case my husband (who is a much better cook than me) wants to use it for something.
We did have some jasmine rice left over from Friday, maybe a 1/3 cup, so I added that to the pan next.
I stirred it, letting it all simmer for a few a minutes, then added a box of organic chicken stock.
I’ll let it all simmer while I grade. At noon, when I need a break, I’ll have a bowl of soup, giving my body some veggies, protein and grain to help it power through the next round of papers. I’ll put the left overs in the fridge and take them to work for lunch on Monday and Tuesday, guaranteeing that I will have something healthier than cookies to eat between my classes.
©2016 Sara Codair