Thursday, December 20, 2012

an accomplishment of dinner

i really, really feel like it's in the cards for me to one day work a full, creatively fulfilling day, run five miles with lars, whip up a nutritious, not-from-a-box/freezer dinner, load the dishwasher, have brilliant, spirited conversations with lover boy, write something beautiful and touching on here—and be really happy doing it all, too. (come on, just go with it.)

i also think that one day i'll live on a farm with miniature donkeys, raise baby tigers and sleep under the stars. but that's not what this is about.

this post is about making dinner. dinner has not been on my list of things to do lately. i mean, i'm already making a living person out of my own body, what more do you want of me?? that's my take on it. which means we've been eating an awful lot of Buitoni pasta with pesto. and broccoli if i'm feeling exceptionally epicurean.

but maybe i'm finally getting that second trimester "energy burst" everyone keeps saying i'm going to get. or maybe it's the cookies and chocolate and pumpkin pound cake that keeps getting sent to our office at work (please make it stop, my huge belly begs you). either way, this week i made chicken tortilla soup for dinner (which has lasted us five nights so far!), and if you ready my last post you should know that this was an accomplishment of grand proportions. maybe even calling for a trophy. just saying.

anyways, i felt like since this was one of the handful of times i've actually taken the camera out for something other than a belly shot (not going so well either) in too long, it called for a blog post. right? i know, don't get excited.

(okay so, the chips are covering up the evidence. use your imagination!)

Lover boy says it's now a family recipe, never mind that it's basically the Pioneer Woman's recipe. it's that good. if you read nothing else in this post, read the recipe and go make it right now. you will probably want to give me a trophy afterward. 

Recipe Adapted from The Pioneer Woman

  • 1 Rotisserie Chicken
  • Some Olive Oil
  • 1 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • 1/2 teaspoon Salt
  • 1 Diced Onion
  • 1 Diced Green Bell Pepper
  • 1 Diced Red Bell Pepper
  • 3 cloves Garlic, Minced
  • 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
  • 32 ounces, fluid Low Sodium Chicken Stock 
  • 3 Tablespoons Tomato Paste
  • 2 cups Hot Water
  • 1 Chicken Bouillon 
  • 1 can (15 Oz. Can) Black Beans, Drained
  • _____
  • Diced Avocado
  • Shredded Monterey Jack Cheese
  • Cilantro
  • Tortilla Chips
Take chicken off the bone. Set aside.
Heat some olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the spices. Stir to combine, then add shredded chicken and stir.
Pour in Rotel, chicken stock, tomato paste, water, bouillon and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 30 minutes, covered.
Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 10-15 minutes before serving. 
Ladle into bowls, then top with cheese, diced avocado, cilantro, and chips.

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