I make good

Mid week post. Here we go.
I love planning recipes. I love figuring out what we're going to eat. I love sitting with Jesse and talking about the week's food, because he has some interesting ideas about flavor, about texture, about food in general. The last time we ordered groceries, Jesse decided that we should have Chicken Tortilla Soup. Mind you, he had never consumed said dish, nor had he any idea what was in said dish. But he requested it. And I live to serve. OR at least, to come up with 7+ meals a grocery trip.

Sunday, January 11
So Sunday, it was Chicken Tortilla Soup. I used a recipe that I found on Epicurious -- which reminds me, if you're not a member of Epicurious, shame on you. Shame shame shame. Join now. NOW.
I didn't really do the recipe the way it said to. I didn't want to buy chiles. I didn't want to buy fresh tomatoes. I don't know what on earth epazote is. So.... I went old school. I bought canned fire-roasted tomatoes with diced green chiles (I suppose this would be the spot for Ro-Tel?), I used homemade chicken stock, I used parsley, and I used tortilla chips. I'm a rebel. I'm a half-asser. I'm a crazy lady. You love it.
I did some shoddy math and I'll admit that. I used a whole 28-ounce can of crushed fire-roasted tomatoes. AND a 15-ounce can of fire-roasted diced tomatoes with green chiles. You should use JUST 1 15-ounce can of fire-roasted diced tomatoes with green chiles (or Ro-Tel) and NO BIG CANS. So I just mixed together the cans of tomatoes with the appropriate amount of other ingredients (couple-two-tree big sprigs of parsley instead of whatever epazote is) and let it go. I crumbled in tortilla chips. I used the blender. I used my own stock instead of stock-in-a-box but you could totally use the boxed. I just happened to have a big orange bowl of it in the fridge.
I don't know what cooking the tomato mixture in the oil did for it. But I fully respect that it was supposed to do something. In the end, it was way more tomatoey than it was, I feel, supposed to be. But I still enjoyed it. Garnished with chopped avocado, shredded cheese, and tortilla-chip crumbs, and served with cheesey biscuits, it was ..... well.... nom.

Monday, January 12
This was risotto night. As we all know, I love making risotto. I will put anything in a risotto that I can think of. Monday, it was beef broth (boullion cubes.... don't judge), marsala, red chard, sauteed mushrooms, cannelini beans, and gorgonzola. It was amazing. I didn't take a picture. I was too busy eating. I'm sorry.

Tuesday, January 13
Again, I'm sorry, no photo. Quiche. Pie crust was made in my new food pro from a few entries back, and I love it. So easy. So fast. So wonderful. My favorite thing about pie, or quiche, or tart, is always the crust. This crust was lovely. The filling was not my best, but by far not the worst. Caramelized onions, thick-sliced rind-on bacon, swiss cheese, egg, cream, parsley. Pretty good. Even better with HP Brown Sauce the next day. No lie.

Wednesday, January 14
There's some saying that necessity is the mother of invention, and invention is the necessity of mothers. Invention is also the necessity of girls who have nearly-empty fridges and don't want to have "Mus-go" night (when my mom would have left-overs for dinner, she called it mus-go night, becuase everything must go). So... as any 20-something would, I reached for the peanut butter. For my birthday last year, my mom got me a 6-pack of PeanutButter & Co.'s gourmet peanut butters. One of them, which we never opened, was their "The Heat Is On" -- spicy peanut butter. So tonight I made spicy peanut-garlic noodles. I boiled roughly 3/4 of a pound of whole-wheat spaghetti, and minced 3 cloves of garlic. When the pasta was almost al dente, I sauteed the garlic in olive oil for a few minutes -- 2 or 3 tops. I added the garlic to about 3/4 of a cup of the spicy peanut butter, which you can make by taking plain ol' smooth peanut butter and adding hot sauce, chili powder, cumin, and red pepper flake to your taste. Then, I added a cup of the pasta water, and the drained pasta. I shredded in a few leftover baby yellow carrots, and called it dinner. :)
I know, it looks like beige pasta. It looks boring. I assure you, it's not. It's spicy and delicious and it's almost like cold sesame noodles, which I (not-so-secretly) secretly love. Try this. Seriously. And bonus points for mixing your own spicy stuff with plain peanut butter, because then it's exactly as you like it.
And we all love that!!


  1. Steele will love those noodles. He is obsessed with cooking with peanut butter. Sometimes I have to tell him to stop.

  2. Yeah, I'm so making those noodles tonight! Srsly. Easy + delicious + asian influence? I'm sold.