Sleet? Soup!

Hey Rachel

Oh, I feel your pain. That whole everyone-is-sick deal is absolutely awful, because of course as the parent — wait, I am going to amend that to as the mother — you don't actually get to be sick. Ever. Even when you are the only person in the house who aches and is throwing up, you still have to perform, especially when your children are the size of Miss M.

Remember that time when at least two of you and I had a stomach bug at the same time? I don't want to go into too many details or no one will want to read the rest of this food blog (and I have a delicious recipe coming), but it was grim. We'll just leave it at that and let everyone imagine their own nightmare. I do remember looking at the clock and wondering why the minute hand was not moving. Peter, I was sure, was never actually going to come home from work and I would be lying on that floor with you and G until we passed on. I was obviously delirious.

But soup is perfect for colds. It's also perfect for cold weather, which is what prompted me to create this wonderful soup I really recommend. I was inspired by some soup I had in our company cafeteria last week. They called it Baja Soup and it was definitely Mexican in its influences. My version isn't exactly the same, but it is damn tasty. I encourage you to make it when you are all feeling better.

Mexican Soup
serves at least 6

ingredients
2 skinless chicken breasts, chopped into bite size pieces
1 onion, chopped
2 cans petite cut diced tomatoes with jalapenos
1 15 ounce can black beans, rinsed
about 1 cup of frozen corn
1-2 teaspoons chili powder
salt and pepper to taste
red pepper flakes to taste
16 ounces or so of vegetable or chicken broth


method
Saute the onion in a couple tablespoons of oil. After a couple of minutes, when they are just beginning to get translucent, add the chicken and spices. Cook until the chicken is just done, stirring frequently.

In a large stock pot, add the tomatoes, broth, black beans and corn. When the chicken and onion mix is done, add to the pot and adjust the amount of liquid to suit your soup tastes. I like my soups thicker, but you might like yours brothier. Adjust seasoning as well. Serve with some good bread and cheese, and you're good to go.

Oatmeal for All

Hey Ma-

So, the weather has taken a turn (generally) for the cool and crisp which leaves me wanting a warm breakfast. One of my favorite things to eat on a chilly morning is steel-cut oatmeal. It takes a while to cook, though, which is a luxury most mornings don't afford me these days.

My solution to this issue was to bake a giant batch on Sunday morning and chill it for the week. Now, each morning I scoop an individual portion into a bowl, add a teeny bit of water, throw it in the microwave for a few minutes and then add whatever seems yummy, from dried fruit to brown sugar to peanut butter. It's been a nice thing to wake up to this week so far and I think I'll pause my weekly granola baking for the time being in favor of this warm and wintry way to start my day.

Do you do anything differently now that the weather's cool? Or, are you still eating granola and yogurt?

Also, M is eating oatmeal these days. She eats hers for dinner, though, and absolutely LOVES it. I promised you a video a few weeks back. I swear I'll post it for you to see here SOON.

XXOO
-R