March 28, 2010
- 2 cups arborio rice
- 5 cups water
- .5 large onion
- 1 leek
- 1 bunch asparagus, grilled at 400F for 10 minutes
- .5 cup dried mushrooms, reconstituted
- salt, pepper, parmesan to taste
- Saute the onion until golden brown.
- Add rice; stir dreamily for a couple of minutes.
- Add the first 3 cups of water one by one, stirring regularly and replenishing the liquid as soon as it starts getting puny. I know that this seems like a nuisance–but it won’t be, really, if you’re chopping the leeks and watching Rachel Maddow along the way.
- Dump in another cup of water, along with the leeks and mushrooms.
- You will know when the final cup is needed, just as everything is starting to look almost done.
- Top with asparagus and parmesan.
March 23, 2010
March 22, 2010
We traveled. We came back. We experienced the same blizzard twice: once out west, for an entire day, and then again flying back into Chicago. It was really just one of those March snowstorms that only thinks it’s scary but can’t even make the snow stick for more than a couple of hours. It did, however, provide us with some very turbulent moments over Nebraska (“I’m never-ever-ever flying again; you will just have to tell me what Spain is like!” was actually uttered, I’m afraid), along with a rather dicey landing at O’Hare. We were ever so glad to touch down–but then, aren’t we, Mr. and Ms. Homebody, always speechlessly ecstatic to come home? And what better way to celebrate than with a lazy day of coffee and naps and movies and books and wine and soup?
Chicken tortilla soup
- 1 large onion
- 2 chicken breasts
- 6 cups water
- 1 28oz can chopped tomatoes
- 1 lb frozen corn
- 1 can black beans
- 1 bunch scallions
- 1 bunch cilantro
- tortilla chips, avocados, cheese (I can’t possibly tell you how much you’re going to want)
- oregano, chili powder, smoked paprika, salt, pepper
- Saute the chicken and onion–with generous dashes of of paprika, oregano, chili powder, salt, pepper–for 4-5 minutes.
- Add water and tomatoes; bring to a boil; simmer on low for 30 minutes.
- Toss in the corn, beans, and scallions (along with more spices, if needed).
- Serve with tortillas, cilantro, cheese, and chopped avocados.
March 10, 2010
Quinoa + lentils + walnuts
- .5 medium onion
- 1 carrot
- 1 cup quinoa
- 2 cups water
- 1 can lentils (but surely some of those tiny red uncooked lentils would cook in just delightfully if added during step 2… just make sure you add more water as well)
- .5 cup chopped walnuts
- salt and pepper to taste
- Saute the onion and carrot for 4-5 minutes.
- Add the quinoa and stir for a couple of minutes, mostly because it’s just so lovely watching it get all toastedy.
- Add water; cover; cook on low for 10-12 minutes.
- When the quinoa is done, stir in the lentils and walnuts.
In other news: SPRING! I know, I know–I have now jinxed it and the universe is already laughing at me as it plots a wicked blizzard in order to teach me a lesson. But oh! I had a moment of pure bliss earlier today when, after stepping out of a store and instantly going into my defensive shoulders-to-ears posture, I realized that the air actually felt… nice. And it smelled, as my friend put it, “almost happy.”