Hodge, Podge Dinner

Last night I was starving and convinced there was nothing to eat in the house and husband wasn’t home, so it seemed like the just the right opportunity to go to New Season’s salad/ hot. However, I seem to find that very same opportunity on way too many nights.  It is becoming a wee bit of a problem.  Instead of caving into my New Season’s longing I put my cooking pants and wrangled up some random ingredients and it turned out dang good, better than New Season’s hot bar good.  I wish I could take full credit for random creation, but it is heavily based on a meal my husband makes often.  In lieu of our different eating habits,  the man and moi cook separate dishes for dinner, so I had not had the true pleasure of experiencing his creation until last night.  I made a few tweaks to his masterpiece and here is what my version looked like…. Oh, one more thing this “recipe” does not really need to follow any specific measurements because I literally just through everything together last night.  I swear I don’t mean that in a I-am-just-that-good-in-the-kitchen-that-I-can-just-toss-together-whatever-I-have-on-a-hand-and-it-tastes-divine kinda way, it is more like this recipe is incredibly difficult to screw up kinda way.  Got it?  Good.  Now back to the “recipe”

The Goods:

• 2-3c brussel sprouts (halved)
• 2-3c broccoli  (chopped)- I used the pre cut one from Trader Joe’s.  Super simple.  
• 1c broccoli slaw- can omit this one and just use more of the broc or b.sprouts
• 1/2 red onion (chopped)
• 1/2 zucchini (chopped)
• 2 cloves of garlic (minced)
• 1/2 can of chickpeas
• 1/2 jar of pasta sauce
• dash of hot sauce- to taste (optional)
• 1 can of wild salmon
• 2t cumin
• 1/4t sea salt
• dash of fresh ground black pepper
• 1.5T olive oil

How To:

1. Heat oil on low to med heat in large sauce pan or medium size dutch oven
2. Add onions and sauté until translucent 
3. Add garlic, spices, sea salt and hot sauce- stir
4. Add all veggies and 2T water, stir and put lid on and steam veggies for 2min on low-medium heat
5. Add pasta sauce & chicpeas, stir, put lid on and let simmer for 10-15min
6. At the very end stir in canned salmon 
7. Pat yourself on the back, because you just cleaned out the fridge, ate healthy and did not spend money on takeout. Word.

I put this medley over some coked quinoa and mixed it all together, but it definitely does not need the quinoa, so that step could be omitted.  

I also enjoyed with this adult beverage:

1shot of organic, local gin + 2T lime juice + 3/4c sparkling water = a cocktail that made me feel good in the moment and not like garbage in the morning. #nailedit.

And with that, I leave you this….

#random

Happy Friday!!