Comfort Food

I should probably change the name of this thing to “a brit indifferent”, that’s how I’ve been feeling lately about blogging, especially after my long(-winded) post disappeared.

I’ve been keeping busy otherwise, specifically with trying out new recipes.  It seems all I do these days is try something new.  I think with the never-ending nasty weather, I just have to have something comforting.  Last night, it was Chicken Tortilla Soup.  It’s true, I’d never made it, but I found a great recipe.  If I have to offer one piece of advice it’s this: make sure your tortilla chips are still in the cupboard before you start; it’s not just a cleverly-named soup.

I can’t lay claim to this recipe, I found it at recipezaar, but here it is in its glory.

1 (46 ounce) can chicken broth
1 (15 ounce) can tomato sauce
1 (15 ounce) can diced tomatoes
3 cups shredded cooked chicken (rotisserie from the deli is fine)
2 anaheim chilies, diced
1 jalapeno pepper, diced
1/2 cup diced onion
3-4 large tomatoes, diced
2 garlic cloves, minced
2 tbsp minced cilantro
1 tbsp chili powder
2 tsp cumin
2 tsp pepper
1 tsp salt
2 tsp Tabasco sauce
1/2 tsp chipotle pepper (optional)

Garnish
1 cup shredded cheddar cheese
1 avocado, chopped
1/4 cup cilantro, pulled from stem
1 lime, cut into wedges
2 cups crushed tortilla chips

Directions
-Throw everything except the garnishes in your crock pot and let it cook on high for 5-6 hours.
-Dress with garnishes and give it a squeeze of lime (a must:-) and you’re good to go!
-Enjoy!
-If you are not using a crock pot, sauté the garlic and onion in 2 tablespoons olive oil before adding the remaining ingredients.
-Simmer for at least an hour so that the flavors mix together.

**  I only used 1 tsp pepper, and not quite a tsp of salt.  I used Monterey-Jack cheese on mine.  You can also see from the photo that I took the time to delicately shred the chicken like it said in the directions pahahaha!  I also accidentally picked up serrano peppers instead of anaheim, but it was still really good.

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Dishing it Out

**UPDATE**

BurghBaby is having a one day only contest with loads, oodles, an outrageous amount of prizes.  Back on the anniversary of the attacks, she very generously decided to donate all of the revenue from September to the Sept 11th Fund.  The revenue is accumulated through page clicks, so go do your bit for society and use your mouse!  And, all you have to do is comment and win a chance to get some great prizes, whilst helping out a very worthwhile charity.

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Yesterday I awoke to a lovely brick-in-my-stomach feeling and had to cancel any and all plans I had.  I wandered around aimlessly throughout the day, just wishing I could throw up so I would finally feel better.  It never happened.  That.  End.  And don’t you just love it that even though you’re sick to the gills (and your husband is on shift), you still get to chase after toddlers brandishing plungers and huge wads of sopping wet toilet paper; all the while, your pre-schooler is experimenting with ways in which to permanently maim your puppy?  It’s fabulous.

Anyway, since I am still not feeling 100%  — I’m not even fair to middlin’ —  and can barely conjugate sentences, what better time to talk about food than now?  At least I can eat again, so that’s a relief.  I love eating.  Most of you will remember I posted a Thursday Thirteen on some of my favourite dishes to make.  You may also recall I said:

If you are interested in any of the recipes, let me know and I’ll definitely oblige. Maybe you could even return the favour…?

Yeah, I’m a deadbeat blogger.  I didn’t deliver.  So, I am hereby going to redeem myself by posting all of the recipes people made comments about.  I have transferred them in Google Docs and published it online, so if you want it, all you have to do is click and hit print.  Fancy!

1.  Macaroni and Cheese
2.  Beef or Chicken Enchiladas
3.  Barbecue Cups
4.  Chicken and Broccoli Casserole
5.  Hot Crab Meat and Artichoke Dip
6.  Thai Chicken Curry

and two not on the list:
7.  Shepherd’s Pie
8.  Margarita Bars

I never grew up with a crock pot or slow cooker, in fact, my Mum didn’t get one until long after I’d moved out.  I’ve used my 6-quart model quite a bit recently, but, my quest this autumn/winter is to find some glorious recipes that I can just throw together and be done with.  If you know of any great ones, nod me in the right direction, would ya?

Now if you’ll excuse me, the comfy chair and a tartan wool blanket are calling my name.

Pint-Sized Goals

Ian still doesn’t know yet, but he has a New Year’s resolution aspiration. I haven’t told him, and quite frankly, I don’t think I’ll bother. For a year-and-a-half I have pandered to and abetted in a lifestyle I don’t approve of. Somehow the proverbial arm got twisted up my back and I have adapted a little too easily to life with the use of the remaining appendage. At three-and-a-half, I don’t think it’s too early to set goals and keep them. It’s a life skill, and who am I to get in the way of that(?)

I’ve decided to put my size-8-thanks-to-my-last-pregnancy foot down and grow a back bone; well, one that doesn’t bend as much anyway. I’m tired of him preferring a chef’s concoctions over mine, it’s despicable and down right rude. So, Chef Boyardee, your days are gone. I have been quietly phasing you out over the past three months and I am happy to say, you’re gone! We used the last tin of you last week and–he didn’t even finish it.  We didn’t use your services all that much, but enough to get my knickers in a twist.

So far, we have dabbled with (and consumed) pork, chicken-flavoured rice, corn (that’s HUGE!), braised beef, real mashed potato, egg (salad) sandwiches, black beans, pistachio and cashew nuts. And I’m not done yet.

There are occasions, like last night where I pandered to my own taste buds, because I can. I could feel myself hitting this rut and I didn’t want to go near it. So, I looked up chicken breast recipes on a popular recipe sharing website and found the top hit: Bourbon chicken. It is also bourbon-free! Yes, it is just a clever name. It is reminiscent of Teriyaki chicken with a Chinese red chili chicken back-hander. It is amazingly tasty. Ian didn’t have any…

Prep. Time: 15 mins
Cook Time: 35 mins

2 lbs boneless chicken breasts, cut into bite-size pieces
1-2 tbsp olive oil
1 garlic clove, crushed
1/4 tsp ginger
3/4 teaspoon crushed red pepper flakes
1/2 cup apple juice
1/3 cup light brown sugar
2 tbsp ketchup
1 tbsp cider vinegar
1/2 cup water
5 ½ tbsp soy sauce

Heat oil in a large skillet.  Add chicken pieces and cook until lightly browned.  Remove chicken.  Add remaining ingredients, heating over medium Heat until well mixed and dissolved.  Add chicken and bring to a hard boil.  Reduce heat and simmer for 20 minutes.  Serve over hot rice and ENJOY.

You can thank me later.