Blog Resurrected

Guess what!?!?!?!?!

I got a new computer. Finally. And it is awesome. And it is a Mac.

Jared said to me on Saturday, after purchase of said awesomeness, "Can I play with it a little bit too?"
I was always one, when after Christmas or a birthday, NO ONE, and I mean NO ONE, could play, touch or man-handle my new things until I had broken them in. I'm still like this. Perhaps not my best characteristic, but we all have things about ourselves that we are not proud of. So, sorry husband, you'll have to wait. I still love you.

Here is picture of me and my mum from the best Wednesday I've ever had. She came out to visit and we spent the whole day having a blast shopping, chatting, and laughing. I miss her already.

So, since I'm a foodie, and now I've got a great new computer, here is the most recent deliciousness we sampled. This is an old favorite my roommate used to make for our apartment, back when I was single.

White Chicken Chili 

makes 6 servings

Ingredients:
1 lb boneless, skinless chicken breast cooked and shredded
1 Tb olive oil
1 white onion, diced
4 cloves of garlic
8 oz diced green chiles
2 15 oz cans Great Northern beans
4 C water
1 Tb "Better than Bouillon" chicken base
2 tsp cumin
2 tsp dried oregano
1/2 tsp cayenne pepper
1 tsp salt
1 C plain yogurt


Toppings:
chopped tomato
diced avocado
1 C Monterey Jack cheese

Directions:
In a large dutch oven, or soup pot, heat oil on medium heat. Add the onions and garlic and sauté until translucent. Add the chicken, chiles, beans, cumin, oregano, cayenne pepper, salt, chicken broth (water and base mixed together). Simmer 30-45 minutes. Add the yogurt and cook another five minutes while stirring. Serve with cheese, avocado, and tomatoes. 

Note to chef: I boiled the chicken first, then reserved 4 cups of the water to use in the chili. 

And now for the  cornbread!

Preheat the oven to 400 F and place the cast iron skillet in the oven with 1 Tb butter. 

Sweet cornbread, tastes better than Jiffy+ cake mix

Ingredients:

1 C all-purpose flour

3/4 C cornmeal

2 Tb sugar

2 1/2 tsp baking powder

3/4 tsp salt

2 eggs, beaten

1 C milk

1/4 C canola

Directions:

In a medium bowl stir together the flour, cornmeal, sugar, salt and baking powder.  In separate, small bowl combine oil, eggs and milk. Add egg mixture all at once to flour mixture. Stir just until moistened. Pour batter into hot skillet. Bake for 15 to 20 minutes or until an inserted toothpick comes out clean. 

Also Haley came down from Logan so we could attend one of our best friends' weddings. This family has been our friends for the last 15 years or more so we were so happy to attend the wedding reception.

Sisters, sisters, never were there such devoted sisters

I'm gonna keep my eye on her

WILL YOU COME DOWN TO DINNER!?!?!?!?

Please read the title of this like BEAST in the classic Disney film, Beauty and the Beast. Or even better, this version. It's a GEM.

Husband and I have started shouting this at each other when dinner is ready. All in good fun, and only occasionally in Hanger. There's a reason those books are called the Hunger Games. Full people don't have that much ambition.

On Sunday we had two friends over to dinner. I think that makes more sense that saying "for dinner" amiright? You're not eating the guests. I hope.


Sunday soup and bread has become a tradition. Especially because soup and bread make great leftovers on those weeknight's a woman is just too busy or tired to cook something new. The choice this Sunday? London Soup.

This is a family favorite that has been passed down between expats who have lived in London, and where the recipe originated. I can tell you is that this is the perfect soup for a cold, windy, rainy blustery day, when the tile/wood/flagstone floors feel cold under your feet, and a sweater provides only brief respite from the chill. This soup will warm you right up!

 Want me to prove it? Why do you think there are no pictures of the final product? We ATE it too fast for me to take a picture! Shoot. I'll just have to make it again and add pictures. Or you can make it yourself and let me know what you think.

LONDON SOUP
serves 4

INGREDIENTS
1/2 pound ground beef
3/4 c chopped onions
3/4 c thin sliced carrots
3/4 c thin sliced celery
1 tsp dried basil
1 tsp dried parsley flakes
butter or margarine
3 C beef broth
4 c diced, peeled potatoes
1/4 c flour or cornstarch
4 oz cheese (strong) shredded
1 1/2 c milk
3/4 tsp salt
1/2 tsp pepper

INSTRUCTIONS:

In 3 qt saucepan or dutch oven brown the meat. In the same pan, saute onions, carrots, celery, basil and parley in butter for about 15 minutes.

Add potatoes and add enough broth to cover the vegetables. Bring to a boil, reduce heat and simmer for about 15 minutes or until potatoes are tender. (We used yukon gold potatos and did not peel them.) 

Meanwhile, in a small saucepan melt 2 T butter and add the flour, cooking for 3-5 minutes or until it just starts to brown. Add the milk to the flour mixture, stirring until thickened. (I believe this only me about 3 minutes). Stir in cheese until melted and sauce is creamy and thick. Congratulations, you have just made what is called a roux, and it is often used in soups as a way of thickening them without adding heavy creams etc. I love rouxs!

Add the roux/sauce to the soup and cook and stir for 2 minutes, until fully incorporated. Add salt and pepper and serve with delicious bread. The cheesy flavor is so warm and cozy, but not heavy like you might expect. 

Feeling stressed? How about a pot of soup!

School started again for hubby this week. Work has been mayhem, but is finally calming down.

We settled on soup for dinner on Monday night. Was it delicious? Make it and try for yourself. Don't forget the bread.

All I can say is, BRING ON THE TRUMPETS!

http://youtu.be/zXU9Ur9QznE

ROASTED CARROT AND GARLIC SOUP
adapted from How to Cook Everything

1 1/2 pounds of carrots, peeled and cut into strips
1 pound of baby red potatoes cut in half
olive oil for drizzling
3 cloves garlic, smashed with the flat of your knife
2 tsp ground cumin
1 tsp ground cilantro
salt and pepper
2 1/2 Cups chicken broth
1 cup diced onions

1. Preheat the oven to 425 degrees F while you peel and cut the carrots and potatos. Place the vegetables in a large bowl and drizzle with the olive oil, then dust with the cumin, cilantro, salt and pepper. Spread them out onto a large baking sheet and place the smashed garlic on the baking sheet as well. Roast vegetables for about 35 minutes, or until starting to golden, they should be tender when pierced with a fork.

2. When the vegetables are done roasting, take them out of the oven, and try not to eat them all, they will smell divine and taste even better. Go ahead and have a sample, it will whet your appetite. To a medium saucepan, add 2 tsp olive oil, and the onions. Saute until they are soft. Add the chicken broth and the roasted vegetables (potatoes, garlic and carrots). Bring to a boil, then simmer for 5 minutes. 

3. Turn off the heat using either an immersion blender, or by pouring your soup into an upright blender, puree until smooth. (NOTE: Husband liked chunks of potato so if you think you will too, add the potatoes after you have pureed the carrots and the broth. This would work better in an upright blender) Blend in batches if need be.

4. Pour soup back into the saucepan and cook for another 5 minutes. I only do this to make sure the soup is piping hot, mostly I just bring up the temperature again. Serve the soup with walnuts and feta cheese. And of course, homemade multigrain bread.

Serves 4.

Trust me. You will NOT be disappointed in this recipe. The garlic makes it heavenly. I'm a huge proponent of garlic.

HAHAHAHAHA TRUMPETS!