Had grand plans for a lovely daikon slaw tonight but came home from work with a terrible headache and razorblade throat. It was an every-man-for-himself dinner instead (the exception was Irv, who, at 14-months, is dependent on the parentals for his eats — we came through for him, don’t worry).
Here’s what I did, and it took no time: Chopped up a teeny tiny onion and two or three carrots (no peeling); sauteed them in a little oil in a big pot until they were soft; poured in a big tetra pack of organic, low-sodium chicken stock and brought it to a boil; reduced heat to simmer and put in a big handful of vermicelli rice noodles; threw in some chopped steamed Loft kale that was already in the fridge; added a baggie of frozen chickpeas. Ate it with some cheese toast. I feel better already.
– Dinah Murdoch lives, eats and writes in Kitchener.