Friday, November 25, 2011
Wednesday, November 23, 2011
The first hour of today's show was James Roberts, Ellen Davis, Mark Zandi and Ylan Mui. The second hour was Neely Tucker, Deirdre Donahue and Olivia Golden.
Tomorrow on the first hour of The Diane Rehm Show (NPR), the guest was David McCullough. The second hour will be Tayari Jones. Both are rebroadcasts. [This paragraph originally listed those as the guests on Wednesday's show. I've corrected that.]
We're not doing Thanksgiving at our home. We'll be going to relatives.
So I spent the night making tortilla soup.
I'm not joking.
We were talking about the plates we leave with in the past. And Cedric noted how hard it was to walk out without a plate because the food tastes so good and because you don't want food to go to waste.
So I said, "I'll cook something light that we can have tomorrow and on Friday."
And I was going through my cookbook and not finding anything I really loved. C.I. made a great tortilla soup last summer. I called Trina because she was going to get a recipe.
She was kind enough to give it to me over the phone but warned that C.I. gave her the easy recipe. If C.I. cooks, she does it all, chops the tomatoes and everything. But she assumes others don't (I sure don't) and will give you a recipe with easy ingredients. Then, after you play with that, if you want the other, she'll give you the other (or if you want the hard one right off, she'll give you that). But this is the easy recipe.
You need a large stock pot. A dutch oven won't do.
3 to 5 pounds of chicken breast (boneless)
2 cans Rotel (that's diced tomatoes with peppers)
2 cans chicken stock
1 green bell pepper sliced into strips
1 red bell pepper sliced into strips
1 white onion sliced into strips
(and I made her recipe easier, I found the three items sliced into strips in the freezer section, already sliced)
1 bag frozen corn (kernals, not cob)
2 avocados sliced into strips
Add 2 teaspoons of olive oil to the stock pot, put it on a low heat. Take the chicken pieces and cut it down to twice the size you want (it will cook down to the size you want). Add chicken. Add 1 can of chicken stock and 32 ounces of water. Increase heat to medium. Allow to simmer for 30 minutes. Then add above ingredients except avocados.
Add fresh ground black pepper. Add sea salt. A dash of chili powder if you have it on hand. If you have hot sauce, adds six drops.
Stir and cook on low-medium heat for 10 minutes.
Stir and cook on low-medium heat for 15 minutes.
Ladle into bowls.
Top with shredded cheese of choice. Add some chips. If you have strips, great, if you're using Tostitos (we will be), you may have to break them up a little.
So that's what I cooked tonight. Cedric didn't know what I was going to cook but when he smelled it he knew then. He wanted to have some tonight but that defeats the purpose. So we'll have that waiting tomorrow and won't need to bring a ton of food back with us.
The food's great, I'm not trying to insult it. But you know the way we all gorge at Thanksgiving. And that's what Cedric wants to avoid for himself due to not wanting to be sleepy. I want to avoid it because I'm still doing my working out and I've lost 27 pounds since July (and I was not considered overweight but mainly because my mother instilled good posture in me at a very young age). And to be clear, I'm not trying to lose any weight, I just want to maintain my current weight.
This is C.I.'s "Iraq snapshot:"
Tuesday, November 22, 2011
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