Kristina has shared with us her love of freezing everything.Maybe it’s less of a love and more of a stubbornness to not throw anything away. Or maybe she is just plain smart and doesn’t want to throw away money.
While I remain amazed at her kitchen skills, I have to also realize I am not “that” mom. It’s one of the best parts of All Mom Does. Our differences, our unique perspectives and our talents in all different areas. While I am not the “freeze everything” mom, I have learned I can be the “don’t throw as much away” mom. That is one thing Kristina has motivated me to do.
I made this chili the other week and basically just ended up throwing in all the produce in my fridge that I needed to use. The results? So good! And I did smile a little knowing I hadn’t just thrown them all away.
Ingredients:
Protein (I used 3 chicken breasts because they were almost to their date)
Spices
I used 1 minced chipotle in adobo sauce because, yes, you guessed it- I needed to use it up
I also always throw chopped garlic into most soups I make
Other options could be 2-3 tbsp chili powder and a pinch of cinnamon or 1 tbsp cumin with 2 tsp coriander and some paprika
Vegetables
No rules here. I threw in chopped onion I had from Taco Night, chopped zucchini from making too much with my zucchini tots, chopped carrots from my morning glory muffins I had made as well as some celery, tomatoes and frozen corn.
Broth (about 2 cups of broth/stock) I use the low sodium boxed kind.
Beans
No rules again. Throw in whatever you have. Black, kidney, pinto etc.
Some recipes call for things like, “allow the vegetables to soften”. On the day that I made this recipe, I had no time for such things. I literally threw the chicken into the dutch oven to cook and then threw everything else in at once. No rhyme or reason.
