This has been a very long week. On Saturday I had a severe toothache come on suddenly – that hurt to the point my dentist came in on her day off to take a look and see what was going on. She said I have infection around the root, prescribed me some pain medicine and antibiotics, and said the receptionist would call me on Monday to schedule an extraction.
Monday rolled around and the receptionist casually called me to let me know that no one in the office was comfortable removing the tooth so they had set up a consultation with me at the oral surgeon’s office. On MARCH 30. That’s right. Two months from now.
In spite of the meds, I am still in a pretty significant amount of pain, and the meds make me extremely groggy, tired, and well, useless. I’m too exhausted to really deal with the situation properly (i.e. finding someone to take care of it in the near future), and most of my week has been spent on the couch.
This oral misfortune could pretty easily throw our budget and plans to clean up our diet out the window. Well, not mine since chewing is a luxury reserved for those without infected teeth. There are only so many meals in a row that one can handle consisting of KFC mashed potatoes and 7 UP (vicodin makes me barfy ya’ll), so I drug myself to the kitchen to concoct some sort of soup. We love chili, but there is a time and place for it, and it just didn’t sound like a good fit for excruciating pain + grogginess. In all seriousness, I needed to get some nutrition into my body, so vegetable soup seemed like a much better idea.
I added a can of organic kidney beans, and some quinoa to this dish for some protein, which really makes it a complete meal. I also whipped out my recent, favorite secret-weapon – frozen bread dough – and made some rolls to go with the soup. Since I made it in the crock pot, I was pretty much able to open a few cans and go back to sleep, but still have dinner ready when my husband got home. My napping may have contributed to the rolls rising too long and being extra puffy.I used the rest of the bread dough to form a few smaller loaves the my husband could use for sandwiches when he had a hankering for a certain sub shop that just opened up down the street. I love making things from scratch, but sometimes my schedule needs some conveniences, and frozen bread dough has been a lifesaver lately!
- 1 28 oz can tomato sauce
- 28 oz water
- 1 28 oz can diced tomatoes
- 1 15 oz can kidney beans
- 1 c dry quinoa
- 1 1/2 c frozen mixed vegetables
- 3 t salt
- 1 t chili powder
- 1 t garlic powder
- Add ingredients to slow cooker and stir. Cook on low for 6-8 hours. Serve warm with fresh rolls.