I took one tomato, four carrots and one large onion, chopped them all and broiled them with extra virgin olive oil and balsamic vinegar for about 10 minutes. Then they went into a pot with one 28 oz. can of crushed tomatoes, along with some sea salt and pepper, and about two cups of low sodium chicken broth, and allowed it to cook for at least one hour for the flavors to come together. In the meantime, I took chicken thighs, and broiled them covered in that vegetable mix for approximately half an hour, till the chicken was cooked through completely. Found a box of couscous, which was placed in a pan and covered with approximately one cup of the vegetable mixture; the couscous cooked rather quickly.
While the chicken was cooking, I took out two cups of all purpose flour, 1 tablespoon of baking powder, 1/4 cup of chopped unsalted butter, 3/4 cup almond milk, 1 cup of shredded cheddar cheese and about 1/3 cup of parmesan cheese and mixed it well. Lightly tossed some sea salt on top of the mix and a dash of black pepper and kneaded the mix well together, and then with a rolling pin, rolled it out and decided to make unstructured biscuits and just took pieces of the mixture and stretched it out with my hands. No cookie cutter for this cheesey biscuit!
The best part of this meal? I’ve got left-overs!!!!!!!