But at least I had the foresight to increase the odds dinner would be
forthcoming. Yesterday I pulled out my well-worn recipe for Myron's
Amazing Beef. The handy dandy crockpot. An inexpensive chuck roast that I found on sale last week and dinner is all but a done deal. A bag of salad and the Sweet Potato Oven Fries with Avocado Sauce that I've been craving all day and I'll be able to get dinner on the table in no time at all.
Last week I finally got around to checking out the GFS Market Place her in
town after watching their chef on a local news show. Strolling through the
store gave me all sorts of ideas ... if I'd just get around to inviting people over! Everything there is large sized since they are geared toward dealing with restauranteurs. I did grab a couple of frozen pizza crusts which came in handy Saturday night. I slathered both crusts with some Bertolli Marinara sauce and topped them with an Italian Blend Cheese. One I made pepperoni for the kids and the other I added pepperoni spicy Italian sausage on dh's half and then covered the pie with mild banana pepper slices, some sliced roasted red peppers, mushrooms, chopped red onion and a few red pepper flakes to add some zing. About 15 minutes in the oven and we had a dinner that made everyone happy.
Between the cold weather and the flu making the rounds the past week or so, made it the opportune time for soup. Over the weekend I whipped up anther batch of Rachael Ray's Chicken Tortilla Soup with Chipotle and Fire
Roasted Tomato. By using pre-cooked chicken I managed to throw this one together in well under 30 minutes. It was a nice dinner with plenty left over for lucnh the next day. A hand full of cilantro sprinkled on top and a little fresh lime juice added right before eating makes this one a little special.
Jacob had his final regular season basketball game last night and since I had to miss it. I threw together a big pot of Bean, Bacon and Chicken Soup so it would be ready when they walked in after braving the (non-existent) snowstorm we were supposed to have last night. The soup was hearty and using canned beans (I used a mix of canellini and great Northern) makes preparation a snap. Add a loaf of warm, crusty bread and a bag of salad and you've got a meal good enough for even picky Jacob to eat! Though this recipe came from the Viking site, Karin Calloway also writes a food column for the Augusta Chronicle. Some more of her recipes can be found here.
Bean, Bacon and Chicken Soup
Recipe by Karin Calloway
Serving Size: 8
6 slices thick-cut bacon, diced
1 medium onion, chopped (about 1cup)
1 medium carrot, peeled and grated
1 teaspoon minced garlic
1 bay leaf
32 ounces reduced sodium chicken broth, (4 cups)
2 cans white beans,(15 ounce) rinsed and drained
2 boneless skinless chicken breast halves*
1 cup water
1/2 cup white wine
2 green onions, chopped
1 small tomato, diced
Sauté bacon in a Dutch oven over medium heat until crisp. Remove with a slotted spoon. Pour out all but 1 tablespoon of the bacon drippings. Heat over medium-high. Add the onion, carrot and garlic and sauté until tender, about 4 minutes. Add the bay leaf, chicken broth and white beans. Bring to a boil, reduce heat and simmer 30 minutes.
While the soup simmers, bring the water and wine to a simmer in a skillet. Add the chicken breast halves and poach until cooked through, turning once, about 15 minutes. Remove from liquid and cool. Slice into strips and set aside.
Mash beans slightly using a potato masher or immersion blender, if desired. Add diced bacon and chicken strips to the soup and heat through. Serve in bowls, garnished with chopped green onions and diced tomatoes, if desired.
Wednesday, February 27, 2008
How'd I do?
Not too well on the running front unfortunately. I'm still sick. I do well to walk from the bedroom to the kitchen, let alone do that 7 mile long runI had scheduled for Saturday. It's been 8 days so far and after a quick survival foray into the grocery store, I'm right back in bed, hoping I'll have the energy to get dinner on the table tonight.