Sunday, March 6, 2011

OT - Stick Horse for Kindergarten Project

So my kindergarten son has a project to make a stick horse by the end of this coming week. I was freting so badly. I finish the mane last night which took me and a yarn needle over an hour (making it about a 3 hour and 20+ dollar project) only to wake up to Noah this morning telling me that his teacher said they could buy one. Well, that's fine and if I had known that I probably would have opted for that. However, with us making one ourselves, he gets to bask in all the glory of the attention he'll get for making the cutest stick horse every. I hope he enjoys every last minute.

Wednesday, March 2, 2011

Chicken Tortilla Soup in honor of my Knife Skills Class at Central Market

I feel really crappy about not posting anything in a month. Really crappy. The last post was the fruit salad that I made before leaving on a week long business/personal trip to the East coast. I came home Feb 13th and its been non stop ever since. Things are starting to normalize a little. I was able to go to a Central Market Cooking School class Monday night and the topic was "Knife Skills" and of course, taught by non other than chef Dean Liesenfelt.

During the class we learned the anatomy (snicker) of a knife, how to hold said anatomy in our hands (giggle) and how to make sweet knife love with our vegetables, herbs and fruit.

We cut, sliced and diced avacados, cilantro, onions, tomatos, carrots, celery, bell peppers, romaine and oranges. We tossed them together in to a lovely, delicious, fantastic, stud muffin, Fabio bowl of scrumptious guacamole; a magnificent, warming and comforting pot of chicken tortilla soup; a rainbow of goodness of a salad with Dean's "on hand refrigerator ingredients" dressing and a juicy orange for dessert.

So long story short - I made chicken tortilla soup today.

6 cups of chicken stock (I had homemade in the freezer) - if you guys use canned, scale back the salt and taste taste taste before you had too much.

1 1/2 cups of chicken peices (I had leftover roast chicken in the fridge)

3 fresh button mushrooms, stems removed - sliced

10 baby carrots, sliced in to round pieces

1/4 of a medium onion diced

1 cup of tortilla chips, hand crushed and tossed in to the broth (before you add salt below - taste first - chips = salt!)
about 1 TBSP of chili powder
about 1 TBSP of cumin
1/2 - 1 tsp of granulated garlic
1-2 tsp of salt (see above)
1 cup of fresh spinach
2 TBSP chopped cilantro

Simmer and taste - adjust seasoning as necessary. Enjoy!

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