Summer is finally over and boy did it take its sweet time about it. Summer is all well and good but give me the cool, crisp days of Fall over hot Summer days any time.
So yes, to honor the start of Fall, here’s a lovely little recipe for Chicken Hot and Sour Soup to warm you on the cool nights ahead!
Chicken Hot and Sour Soup
What you need:
1 chicken breast, cut julienne style
2 cups Chicken stock
1-2 cups water
1/2 – 1 tsp red chili pepper
2 tbsp tomato paste
2 egg whites, beaten
4 tbsp cornstarch, dissolved in water
1/2 tsp salt
1/2 tsp black pepper
Thinly chopped cabbage
Thinly chopped carrots
1 tbsp soy sauce
1-2 tbsp white vinegar (depending on how ‘sour’ you like your soup :))
Take a large pot and pour in the chicken stock and water, bring it to a boil
Add the red chilli pepper and the tomato paste, cook for a few minutes
Add the chicken and cook on medium heat till chicken is tender
Add the cornstarch mix but don’t add all of it at once. Pour in half, mix and let simmer for a minute or two to check consistency. If the soup is still not thick enough for your liking, add more till desired consistency is reached
Now add the soy sauce, vinegar and black pepper
Add the veggies and cook for no more than 3-4 minutes otherwise the vegetables will get too limp
Now pour in the egg whites in a circular motion, let cook for a minute befitting stirring.
I love soup, it’s one of my all time favorite foods! What about you? What’s your favorite soup recipe?
Me: It’s 11:30pm, the dishwasher is loaded, dryer is emptied, living room picked up, toddler asleep and I need to unwind! Oh look I have 17 episodes of Castle recorded that I haven’t watched yet. I’ll just watch 1 episode before heading to bed…
It’s been a while since I posted a recipe on the blog, but that doesn’t mean I’ve stopped experimenting with food! I am a foodie at heart (hence my complete failure at sticking to any diet that forbids certain foods) and a foodie is always on the lookout for new recipes!
With the snowy winter months upon us, it’s the perfect time for warm comfort foods, and this yummy cheesy recipe is no exception, and easy to boot! 🙂
What you need:
1 chicken breast cut into small, thin pieces
Salt to taste
Black pepper to taste
1 small onion, thinly sliced
1-2 jalapeno peppers, sliced
1 small can sliced mushrooms
Sprinkle of red chilli flakes (optional)
5-8 slices american cheese
Butter to fry
Slice up the chicken into small thin pieces, sprinkle with salt and black pepper, mix well and set aside for 10-15 minutes
Chop up your veggies! You can use whatever you like in the way of veggies, the husband and I are big fans of mushrooms and jalapeños so thats what I used. You can use bell peppers too and it comes out really nice 🙂
Heat a skillet over a medium flame and add about a teaspoon of butter. Fry your veggies till soft (you can add more butter if you want to as well)
Remove the veggies from the skillet, set aside.
In the same skillet, add more butter and put in the chicken. I like to add a sprinkle of red crushed peppers at this stage but that is entirely optional.
Stir fry till chicken is cooked through. My secret to soft succulent chicken every time is to cover it while cooking. That keeps the meat from drying out.
Once the chicken is cooked, add the veggies back to the skillet and mix well
Cover the mixture with cheese slices, you can use as many or as few slices as you want here
Turn the heat to the lowest setting and cover to allow the cheese to melt
And you’re done!
Now all you have to do is compile the sandwich: put a dash of mayonnaise in the bun, add lettuce than spoon on the chicken mixture
Enjoy your yummy Philly Cheesesteak and thank me later 😉
When you’re doing the same basic things day in and day out, it’s easy to fall into a rut, which of course is never fun. In some ways, ruts are good, some things just NEED to be done daily and there’s only so many ways of doing them, like cleaning the kitchen or picking up after your messy toddler. Other things though, they could do with a little shaking up or a touch of something new.
Case in point: Cooking. Everyone likes eating out or trying new cuisines, but eating out regularly isn’t exactly good for the old budget so we end up cooking at home almost every day. Which is what leads to the problem: falling into a whats-for-dinner rut. Chicken is easy and fast to make so I end up making a LOT of chicken or veggies throughout the week but that can get boring fast. There’s only so much chicken you can eat after all, no matter how many different ways you make it.
I really need to break out of this rut of the same old foods and recipes I keep making again and again so today I decided to make something different: Mutton and potato curry (‘Aloo Gosht’ as we call it). This is a lovely dish from Pakistan, a staple of my husbands childhood, and full of beautiful flavour. I for one love it, especially when it’s paired with rice 🙂
Aloo Gosht (Mutton and Potato Curry)
1 lb mutton on the bone, cut into pieces
1 tbsp minced garlic
1 onion, chopped
Salt to taste
1 tsp red chilli powder
1/4 tsp turmeric powder
2 tomatoes, chopped
1-2 green chillies, chopped
1 inch piece of ginger, chopped
1 tsp coriander powder
oli for cooking
4 cups water
Handful of fresh cilantro, chopped
Put onions, garlic, mutton, salt, red chilli powder and turmeric powder in a pressure cooker together with 2 cups of water (no oil yet), close the lid and leave it till the whistle blows.
While you wait, peel and wash the potatoes and cut them up into medium sized cubes (not too small). I like to soak the potatoes in water while the meat cooks because that softens them a little and reduces cooking time
When the whistle on the pressure cooker starts to blow, wait 7-9 minutes before turning off the heat and releasing the steam from the cooker.
Once the lid has been safely removed from the pressure cooker, turn the heat back up to medium high
Add the oil and stir well
Now add the tomatoes, green chillies, ginger and coriander powder and cook till excess water evaporates and gravy thickens
Now reduce heat and cook for a few minutes till oil starts to separate from the gravy
Drain the potatoes and add them to the pot together with 1-2 cups water
Cook till potatoes soften
This dish has a lot of soupy gravy which is why its yummy with rice!
Reduce heat and cook till oil separates from gravy, throw in the chopped cilantro (do not stir it in) and close lid and cook on low heat for 1-2 minutes.
You may or may not be surprised to learn that despite all my energy and good intentions, I am inherently a lazy person. I may seem to be always on my feet or doing chores, but in the end, if it can feasibly be left for another day, you better believe I’m going to leave it for another day. Let future me deal with it, present me would rather put up her feet and scroll through Twitter in this bit of free time that I have while Lilly sleeps.
One would think a two bedroom apartment would be enough space for a small family of 3. After all, how many rooms could we possibly need?
Apparently, at least one more.
You see, the husband requires space to work at home, and what started out as an ‘office table’ in the corner of the smaller bedroom soon morphed into a ‘office corner’ and eventually sprawled all over the room till there was no use NOT calling the entire room what it now was: an office.
There go my plans for making the room into a cute little bedroom/playroom for Lilly.
Never fear though, I am nothing if not adaptable!
Does Lilly need a bed of her own and space to play? Sure. Does it have to be an entire separate room? Nope.
So after many nights on Pinterest (that place is way more addictive than it seems at first glance), several visits to stores and midnight buys on Amazon, I created a space for Lilly to call her own in one corner of our large master bedroom.
What do you guys think? I’m no Pinterest Mom, but I’m proud of what I managed to pull of 🙂
Is there any project you’ve been working on? Is there any project you are especially proud of? Or one you’ve been meaning to get started on?