With some modifications.

Awhile ago, The Boy was sick and I didn’t have time to cook him up a batch of chicken noodle soup. He decided to take matters in his own hands and buy ramen. About 20 bags of it. The creamy chicken variety.

Lovely.

He hasn’t touched the stuff since he was sick. And I usually don’t touch the stuff.

But I really wanted soup.

Unfortunately, I didn’t have the time or energy to make a pot of something. So I reached the ramen. Boiled some water. Then, added mushrooms, the ramen noodles and spinach.

I also threw out the seasoning packet (who needs MSG?) that comes with it. And used a large spoonful of miso instead along with a sprinkle of salt and a teeny, tiny helping of chimichurri.

I’ll be eating this again.

Bittman.

Yes, sometime he comes off a little angry and arrogant, but I usually let those characteristics go when people like that know what they’re taking about. And Bittman, I have to say, knows what he’s talking about. In yesterday’s New York Times Magazine, he discusses  beer. More specifically, beer in your food.

Well, I don’t have to be convinced that this is a good thing.

I eyed the first listed recipe – Doppelbock Bread. Okay, I thought to myself, looks do-able. And it is. Even if you don’t have Spaten Optimator beer on hand (I had Domaine DuPage on hand – let’s hear it for the beer from my hometown!).

And you know what?

I like this bread. But it’s not really something you can enjoy on its own. This bread wants friends.

So yesterday, I ate it with a hearty bowl of split pea soup. And this morning, I ate it with a little bit of jelly. Mark says you should try it with this Ale, Cheddar and Cauliflower Soup. I don’t think that’s a bad idea. Then again, he usually knows what he’s talking about.

P.S. The Boy liked this bread. A LOT.

I think it’s time I get back into this.

So let me start with something easy.

Looks intimidating, huh? It’s actually pretty freakin’ easy.

The Ingredients:

• pre-made deep pie crust (there should be 2 in a package)
• 10.75 ounce can of cream of chicken soup
• rotisserie chicken (tear it up!)
• bag of frozen mixed vegetables
• 1/2 cup of milk (non-daily milk works fine)
• salt & black pepper

Pre-heat the oven to 350-degrees.

In bowl, combine soup, milk and a pinch of salt & black pepper. Throw in chicken chunks and vegetables – I would give you an estimate but really, it’s whatever proportions work for you (I probably used a handful of chicken and a handful & a half of the veggies). Combine ingredients and pour into one of the pie crusts. Lie the second pie crust on top. Seal the crust (using a fork works well on the edges). Cut 3 lines on the top crust to create vents.

Bake for one hour.

I need to stop.

In any case, I was on a meat overload last week so I thought it was time to load up on my vegetables. Naturally, that meant loading up on my pasta too.

Olive oil, onions, garlic, zucchini, tomatoes, basil, salt and pepper. Good for the body.

Mmmmm….

The Boy’s Reaction: “I like, I like!”

Not microwaved!

Yesterday I was having an all-day pho craving. We were in the city the night before, so I didn’t really want to head back in for just a bowl of pho (although we’ve done that many times before). Naturally, the thought process led me to the idea of making it myself. Of course, because I am severely lazy on Sundays I didn’t set out to get the ingredients until 3PM. I didn’t start cooking until 4PM, which meant we had to find something else to eat for dinner (since pho is a 4-hour task). So um, yes . . . we had Taco Bell for dinner. (Not something we ever do. Just sounded good last night.) That wasn’t enough food, so I popped popcorn (in olive oil) over the stovetop. Tossed some smoked salt and paprika. Yes, Taco Bell & popcorn. That was our dinner.

The Boy’s Reaction: “I can’t believe we’re eating Taco Bell…good popcorn!”

A former coworker used to pride himself on his summer vegetable garden. During the late summer months, he would bring pounds and pounds of tomatoes to share with everyone. Instead of handing them out, he would take the time to slice them up and sprinkle each slice with the seasonings he just “happened to have on hand”. I don’t remember which seasonings he used exactly, but I may have found the combination that is nearly identical. And since I’ve figured it out (in November, no less!) I’ve been eating 2 tomatoes a day all week. It’s a little obsessive for the season, I know.

The List:

• Montreal Steak Seasoning – this will be the seasoning you’ll be most generous with. Sprinkle a dash or two right onto each tomato slice.
• Salt (I used a smoked salt) – a little will go a long way
• Cayenne or paprika – this is pretty much dependent on how much heat you can take!

The Boy’s Reaction: “I love tomatoes!!!!”

Chicken Cacciatore simmering away

Tonight’s dinner was a first: Chicken Cacciatore. For the most part, this was a Giada recipe (but without the capers but with yellow zucchini). I’ve been planning to make it all week, but it didn’t work out until tonight. Definitely worth the wait.

Chicken cacciatore plated. I need to work on my food styling a bit.

Excellent recipe. Although it stands well on its own, I suggest eating it with rice. It soaks up the sauce, and I’m certain you’ll lick your plate clean. I did. Twice.

Delicious.

The Boy’s Reaction: “Ooooo . . . I like this a lot!” [He opted to pack this for his lunch tomorrow instead of sticking with a sandwich. So I think this was a first time success.]

Yay!

I haven’t written down many recipes lately, but I have been cooking!

See?

Chicken in white wine sauce. Wine makes food taste better.

Broccoli & beef - a Panda Express classic. Was my first attempt. I can probably run the fast food chain now.

Beef, peas & bowtie pasta (Episode: When Asians Do Italian)

Tonight, I feel inclined to write. So here I go . . .

For the last three days, we started eating something new – salad. The Boy and I like salad – we order it at restaurants and happily eat it if that’s what’s on our plate. We just don’t eat it at home. I always thought of the prep work was an inconvenience – cutting, rinsing, draining, draining, draining . . . yeah, the draining part was what I was stuck on. As luck would have it, we went to our friends’ house last weekend and saw a salad spinner in action for the 100th time in our lives. That 100th time was my (better late than never) Aha! moment. There was a voice in my head that said, “Duh, you should get a salad spinner.” I obliged. So earlier this week, I ordered one online. It hasn’t come yet, but we started eating salad regardless.

And honestly, I’ve never felt better. Must be something in the greens.

We continued sticking with the salad them tonight, but also expanded our menu to include a protein and carbs (hey, it’s Friday). So salad with grilled chicken & capellini pomodoro. Yum.

The Boy’s Reaction: “This was a great dinner. Can I eat the rest of the pasta?” [He somehow refrained from doing so.]

Spinach Salad with Jimica & Italian Dressing Chicken

Italian Dressing Chicken*

1 lb chicken breast
bottle of store-bought Italian dressing

Tenderize the chicken. Place in container and cover with Italian dressing. Let it marinade for at least an hour (overnight is ideal). When ready to eat, grill.

Enjoy with . . .

Spinach & Jimica Salad

2 cups baby spinach, washed
1/2 cup jimica, chopped (whatever size chunks you’d like)
1 garlic clove, pressed or minced
2 T red wine vinegar
2-3 T extra virgin olive oil
salt & pepper, to taste

In a large bowl, add ingredients one by one (in the order in which it’s listed in the recipe). Toss and serve.

Salad is so damn easy.

Capellini Pomodoro (Angel Hair Pasta with Tons of Tomatoes)

I love pasta.

8 oz dry angel hair pasta, cook according to package directions
2 T extra virgin olive oil
5 garlic cloves, minced
3 plum tomatoes, chopped
1/4 cup marinara sauce
8 basil leaves, chopped

While the pasta is cooking, heat olive oil in large pan. Add garlic. Cook garlic until golden brown. Add tomatoes and cook until soft (about 5 minutes). Add marinara sauce. Cook for about 10 minutes. Add basil. When the pasta is done cooking, add it directly from pot (it’s ok – even ideal – to allow some of the pasta water to come into the “sauce” pot). Mix together. Add salt & pepper to taste.

Yum.

*I totally stole the recipe from my ex-boyfriend’s mom.

Chili Mac

The Boy is not a fan of chili. He loves tomato sauce, meat, spicy foods and beans but chili just doesn’t do it for him. Unfortunately, I had a taste for it last Wednesday night. I asked him what I could do to make the experience less painful. Hot dogs, he said. What? “Chili belongs on a hot dog. Chili cheese dog.” Ok. Done. (With much reluctance on my part. Hot dogs for dinnner?)

Sorry no pictures but suffice to say that he ate 2 dogs loaded with chili. And he packed himself a tuperware full of chili mac for lunch.

Indeed.

GFB Chili

2 T olive oil
3 garlic clove, minced
1 large onion, chopped
1 lb ground turkey (or wherever u prefer)
2 tomatoes chopped
3 T chili powder
2 T paprika
2 T cajun seasoning
1/4 lb Poblano peppers, chopped and seeded
Large can crushed tomato
Water (1/2 can)
Pepper and salt, to taste

Eat on its own, serve with macaroni or enjoy on a hot dog. There are plenty of options here! If you’re a cheese lover, feel free to sprinkle some cheddar on top.