Well, it’s January 3rd. I suppose I’m finally willing to admit that the holidays are over.
Although my Christmas tree is still up. That’s the double edged sword of having an artificial tree- it stays “fresh” indefinitely, thereby tempting me to leave it up until St Patty’s Day. This little guy is still sitting on my side table, too:
Don’t laugh at him, he’s a Scandinavian Christmas elf (called a Jul Nisse) and he’s cute and helpful. And he loves you.
As much as I hate to see Christmas and New Years flash by and leave me sneezing in their dust, it’s time. I need to put the cookies in their tupperware and leave them there for a while.
I may have packed on a few pounds of fun chub, but my pants are still [currently] buttoning, so no real damage done there.
The real issue is that I need to start getting more vegetables and fruits and all those good things back in my diet so that my energy levels stop dropping under the “oh, I’ll just stay right here on the couch until someone miraculously decides to brew me some coffee” threshold.
I mean, I didn’t just hit snooze this morning, I re-set my alarm completely. Still made it to work on time, though, so I consider the morning to be a success.
The best way to cure a holiday hangover?
Make a delicious, home cooked meal. Preferably with aforementioned vegetables and/or fruit.
I had the best intentions of going to the grocery store after work today, but I decided it was wisest to ease myself back into my work week. So I decided to brave the sad remnants of my fridge and pantry to rustle myself up some grub.
And I’m glad I did!
Cheesy Pesto Pasta
2 servings of uncooked whole wheat pasta (any short variety will work well)
1/3 cup edamame (fresh or frozen)
1 T butter
1 T flour
1/2 cup chicken broth
2-3 oz sharp cheddar cheese, cubed or grated
2 T prepared pesto (I used Trader Joe’s jarred pesto)
2 T chopped sundried tomatoes
3 scallions, chopped
Boil a pot of water and add pasta. Cook to package directions, adding edamame to pot about 2 minutes before the pasta is done. Drain and return to pot.
While the pasta cooks, make a roux by melting butter in a skillet and whisking in flour until a paste forms. Slowly whisk in the broth (you could use milk or veggie broth, too, but I had chicken broth on hand) until all flour lumps are dissolved. The sauce is essentially a thick gravy at this point.
Add cheese and allow to melt. Add pesto, sundried tomatoes and scallions.
Pour the sauce into the pasta and mix to incorporate.
You could absolutely add any veggies you like to beef up the nutritional content- wilted spinach or broccoli would be great. But I used what I had and I was pretty impressed that I whipped this up after I claimed that I had NOTHING to eat in the house.
And it’s certainly making my Monday hangover disappear. Look Ma, all better!