SND ~ Chicken Tortilla Soup

Sunday night dinners have been an important ritual in my life since senior year of college. The tradition was first instituted when my long distance boyfriend would visit me in Chapel Hill, and my Sunday anxiety would creep up and take over in the hours before he had to drive back to DC. I needed a little Sunday somethin' to look forward to. Up until this point, cooking was not something I took seriously. (I could throw a rock from my living room door and hit Panera, so cooking was not necessary). 
Image of said college house below for reference.

I still remember the first meal I made: Ina Garten's Herbed goat cheese stuffed chicken. After a few dinners, I got hooked. I started spending tons of my free time on Google Reader, watching Barefoot Contessa, and planning for the next one. 

Yadda, yadda, yadda... I have a four year old cooking blog. 

So, bringing us back to this Sunday Night Dinner. My roommate, Lauren treated me and our friends Peter and Caroline to a big crock pot full of chicken tortilla soup. It's important to ease yourself back into the hamster wheel. Friends and tortilla chips help. (*Image cred: Skinny Taste). 

Crock Pot Chicken Tortilla Soup
3 skinless, boneless chicken breasts
32 oz low sodium chicken broth
1 can crushed tomatoes
1 can black beans
1 can garbanzo beans
1 can corn
1 small white onion, diced
1-2 tbsp chili pepper
1 tbsp cumin
1 tbsp garlic powder
1 lime, juiced
1 tsp salt
1/2 tsp pepper

Toppings:
grated cheese
avocado
Greek yogurt
hot sauce
cilantro
tortilla chips

Throw in all ingredients above into your crock pot. Cook on low for 8 hours, or on high for 4 (check if chicken is cooked through before shredding, as different crock pots cook at different speeds). Once chicken is cooked through, pull out breasts and shred with a fork. Place chicken back in the crock pot and keep on "warm" until ready to serve. Serve with any or all of the suggested toppings above. 

Sonoma Saturday

It's amazing how much life you can pack into the two most sacred days of the week. These are the days when memories are made, friends are seen and fun is had. There's no better place to spend these free hours than at Scribe. I've posted about it before, and I'm sure I will again...but here is a peak into the November Pick-up Party. 

The visiting restaurant this time was A 16. I highly recommend this restaurant if you're in the marina and looking for a nice dinner. The menu at Scribe:

~ Salad with farro, almonds, winter squash and herbed salt

~ Marinated trumpet mushrooms over mixed greens

~ Smoked trout mousse crostini with radishes

 The food was paired with a light Pinot Noir. I was all just terrible, let me tell you. 

 It also didn't hurt that it was 80 degrees on November 8th. 

Until next time, Sonoma.

The Big and Small Things

It's funny how things come full circle. The only constant in life is that things change. I used to think that sucked. You work hard, you think you've figured something out, you check the box... and things change. I've taken a new stance: change keeps things interesting, it makes you grow, it shouldn't be feared. 

No matter how much I think I like yogurt with fruit for breakfast everyday, I'll inevitably go through another oatmeal phase... Or another major life-shift like that. 

For now, I'm enjoying the yogurt. Maybe I'll throw in a soft boiled egg, if I think I can handle it. 

PS. Another full circle moment: I had a computer for a few years. It broke. I didn't have a computer for a year. Then I bought one on Saturday. 

Welcome back, ma petite plaque. xo

Yogurt & Fruit

1/2 cup 0% fat Greek yogurt

frozen pineapple

frozen mixed berries with cherries

chia seeds

almond butter

dash cinnamon

Put frozen fruit in microwave bowl. Microwave for 30 seconds until thawed. Scoop yogurt and almond butter, sprinkle with chia and cinnamon. Serve with a hot cup of coffee in your favorite mug. 

A Love Note & Beet Toast

Oh long lost blog of mine, don’t be mad at me. I didn’t forget about you. We’ve had hurdles to overcome and I still don’t know if we’re really ready to get back together. First, my computer died which really made seeing each other difficult. Then I moved, moved in with my boyfriend, took over 2 people’s jobs at work… and we really lost touch.

But every time I put the extra effort into a unique dinner or indulgent dessert, I think of you. So here I am with a glimpse at lunch from this Saturday.

 

With love,

China

Beet Avocado Toast with Goat Cheese

1 slice sourdough bread
1 golden beet
1 tablespoon olive oil
salt/pepper/cayenne
1/2 avocado
1 teaspoon lemon juice
1/2 ounce goat cheese

Preheat oven to 400. Slice beet into 1/4” slices and spread onto a baking sheet. Drizzle with olive oil, and season with salt, pepper and cayenne. Roast for 12-15 minutes, until tender.

Meanwhile, toast sourdough bread until desired crunchiness. Mash avocado with salt, pepper and lemon juice. Spread onto toast, top with sliced beets and sprinkle goat cheese. Serve immediately.

Almond Butter, Strawberry Jelly & Banana Omelet

Oh, hello 2014. How did you sneak up on me like this? One minute I’m making Friendsgiving dinner, then I turn around and Bachelor is back and I have to buy a new calendar. Why not kick off the new year on The Plate with a horrifying, albeit delicious meal: pb&j&b omelet.

I can’t take full creative credit for this idea. The bar tender at Bin 38 (adorbs wine bar in the marina) was going on and on about a peanut butter and jelly omelet his brother-in-law (maybe?) makes him. So, for Juan Pablo’s big night, Alanna brought the wine and I made these omelets. We both loved them.

Don’t be scared. Try new things. It’s a new year, after all.

Almond Butter, Strawberry Jelly & Banana Omelet

2 eggs
splash milk or water
dash of salt
2-3 tablespoons crunchy almond butter (or peanut butter)
2-3 tablespoons strawberry jelly
banana slices

Heat a well greased medium non-stick pan. In a small bowl, whisk together eggs, milk and salt. Pour eggs into pan and let cook, swirling the eggs to the edge of the pan to coat the bottom and cook through. Once the eggs have cooked through, remove from heat and add remaining ingredients. Fold over and eat immediately.

Roasted Carrot & Sweet Potato Soup with Turmeric & Curry

It has been an uncharacteristically warm November in San Francisco. Sunny, 60’s… I’m not complaining, but it won’t hold me back from making soup. In these weeks leading up to Thanksgiving, I try to sneak in my veggie-full meals while I can. If Thanksgiving was one meal on one day, that’d be one thing. But let’s face it, you’re facing a Thanksgiving pot-luck at work, Friendsgiving (I can’t wait for ours!), Thanksgiving day + leftovers. It’s a marathon, people. Condition accordingly.

This happens to be one of the most budget-friendly soups, too. The two main ingredients together might cost you $2. And do you see that color?? Lots of vitamin c bang for that buck. Recipe sourced from Love & Lemons.

Roasted Carrot & Sweet Potato Soup with Turmeric & Curry

6-8 big carrot sticks, diced
1 large sweet potato, or 2 small, diced
2 large cloves garlic, minced
1 medium onion or leak, diced
1-2 tablespoons olive oil
2 teaspoons turmeric, ground
2 teaspoons madras curry powder
2 teaspoons fresh minced ginger
4 cups veggie stock plus 2 cups water
a pinch of cayenne pepper
1-2 tablespoons apple cider vinegar
salt and pepper

Greek yogurt
Shaved Parmesan

Preheat oven to 400 degrees.

Peel and roughly chop the carrots and sweet potatoes and place on a baking sheet.  Toss everything with a drizzle of olive oil, and a good amount of salt and pepper. Roast for about 25 minutes, or until everything is golden brown.

Meanwhile, in a large pot, heat a bit of oil over low heat, add the chopped onion and garlic. Add a pinch of salt and cook until translucent. Add the turmeric, curry, and grated ginger and heat just until fragrant (30 seconds). Add the water and stock, and bring to a gentle boil, cover, and reduce to a low simmer.

Add all of the roasted veggies to the pot. Leave the pot uncovered and turn the heat off. Allow it to cool for a bit and then puree in a high speed blender.

Taste and adjust, I added a bit more salt, pepper, and a few pinches of cayenne and apple cider vinegar. Sprinkle with parmesan, top with yogurt and serve with bread.

Scribe Pick-up Party ~ Fall Edition

My first week of work was a whirlwind. There was no “syllabus day” to speak of, just hit the ground running. The good news: I love it. Scribe’s Q3 pick-up party was the perfect way to unwind.

The event featured the “Mast Brothers” chocolate makers who provided a goodie box of freshly grilled bread topped with melty chocolate spread, a slice of persimmon, a piece of dark chocolate bark sprinkled with almonds and craisins, and black truffle chocolate truffles (truffle truffles!). The chocolate box was paired with a tasting of their 2012 Cabernet.

Quin, who recently became a member herself, and I enjoyed our chocolate and wine from a couple of Adirondack chairs at the edge of the vineyard. If I were to die and go to heaven, it wouldn’t look too much different than that.

Gorgeous views + delicious wine + indulgent chocolates + beautiful people + well behaved dogs and children. Somebody pinch me.