Breakfast smoothie.
No lunch because we had an early dinner due to a 4pm meeting at church. I took two chicken thighs (bone in) and rubbed them with olive oil, then rubbed in a nice "bouquet garni" mix from Penzey's Spices, which is a mix of savory, rosemary, thyme, Turkish oregano, basil, dill weed, marjoram, sage, and tarragon. Baked them for 50 minutes at 350º.
Meanwhile, when there was about 15 minutes left in the chicken baking time, I heated up the last of my store-bought beef broth in a high-sided fry pan and added some dehydrated onion flakes and some granulated garlic. Once the dried onions had re-hydrated, I added a 1/2 cup of garbanzo bean sprouts and 3/4 cup of lentil & mung bean sprouts, plus 1 cup of diced tomatoes from the #10 can I divvied up and froze back on Feb 13. I then decided to add a few spoonfuls of the konbudashi pickled mushrooms and onions I made on Sunday, plus a few tablespoons of the konbudashi liquid I had left over. I also sprinkled in a pinch of so of the bouquet garni, and let it simmer for about 8 minutes.
The chicken and the veggies were both SO GOOD! Definitely something I will make again!
Oh, and during the first 30 minutes or so of the chicken baking time, I made a double-batch of the mustard pesto sauce we like so much. I promised Juliette that I'd give her a 4 oz jar of it, so that's now ready to go, plus I have some for us, too.
After I got home from my meeting, I just had some kojak cheese and some pork rinds with salsa as a snack.
I am now reading "Fermented Vegetables" by Kirsten and Christopher Shockey.
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