Thai Chicken Soup

So, I am done school. Now I have nothing to do but cook and blog. I hope you're ready for lots of posts about food! Tonight, we had Thai Chicken Soup. It a spicy Asian delight!
Dice 2-3 boneless, skinless chicken breast
Cook through in a saucepan on medium heat
Once the chicken is cooked, add 1 onion, chopped, and 2-3 cloves of garlic, minced
Sweat the onions (cook them until they are transparent, but don't brown them)
Add 1-2 cans of coconut milk (depending on how much soup you want to make. For just Zach and me, I used 1)
Add a cube of chicken bouillon
Add green curry paste to taste
Add a teaspoon of lemon juice
Let soup simmer 15 minutes or so
Just before serving, add a couple hand fulls of spinach (I used chopped frozen spinach)
Place some bean sprouts in the bottom of your serving bowls and cover with the soup
Garnish with bean sprouts
And finally, ENJOY!

What's for Dinner?

Today felt like summer. Spring at least. Okay, it wasn't snowing. Anyways, it was so nice to be warm I thought I'd make a summer treat for dinner tonight. Rice, blah. Chicken Kabob, blah. Mango Salsa, EXCELLENT! (and super easy too!)
1 Mango, peeled and cubed
1/2 a small red onion minced
1 green onion finely chopped
1 handful of cilantro finely chopped
2 tablespoon lime juice (or lemon juice is fine)
- combine all ingredients
- chill for an hour or so until all flavors mingle
- serve with chicken, steak, or tortilla chips
You won't regret it!

Sopa de Verduras

Lately, I have been craving a Mexican Vegetable Soup (Sopa de Verduras) that I had on my mission so yesterday, I decided to try my hand at making it. It turned out quite well, but was hard to find a recipe so here is what I did:
Roast 2 tomatos, 1/2 an onion and 4 cloves of garlic in the oven.
When roasted, blend these things and some water in a blender.
Meanwhile, chop (large pieces) an onion, zucchini, celery, and carrots.
In a large saucepan, cook the onion until translucent.
Add the tomato blend, 1 can of chicken stock, and 2 cups of water (maybe more?)
Add a few springs of cilantro
Cook until the cilantro is limp.
Remove the cilantro.
Add a dash of lemon juice, a bouillon cube, and a dash of chili pepper
Add the vegetables and cook until they are tender crisp.
Serve with warmed corn tortillas and enjoy!

A Season of Midterms!

I love February. I love it because my birthday's in February, because Valentine's Day is in February and because the snow (if only temporarily) begins to melt and the sun comes out! Today, I went to campus without gloves, a scarf, or even a coat, and it was glorious. However, along with all of the joy this month brings, it also tends to bring a lot of grinding-teeth, pulling-out-of-hair, exhaustion and other such things. It is, after all, a season of midterms and term papers.

This week includes two midterms and two term papers. I was sitting in my adolescent literature class today thinking about how all of this was possible when I checked the syllabus and found that I have yet another midterm on Tuesday that my professor forgot to mention. So... THREE midterms and TWO papers in the next week is my lot. Fortunately though... this is my LAST season of midterms so at least I feel joy in that.

Because of my desires for sunshine, here is the recipe of our new favorite drink (shared with us by Bri and Kristopher). It is like drinking summer... a frothy, lime-flavoured summer.

Brazilian Lemonade:
-In a Blender put:
3 cups water
1/2 cup sugar
4 tablespoons sweet and condensed milk
2 limes, washed, with the ends cut off and quatered
-Pulse five times (if you do it more, the lemonade will be bitter)
-Strain and serve over ice

Bon Appetite!