So between the holidays and several bad bouts of the flu, I wasn't really feeling up to trying any new recipes!!
However, this week I decided to get back on track and actually try my Pad Thai recipe! I was extremely frustrated because I could not find all the ingredients I needed. One of the downsides to living in remote Montana...they just don't have certain ethnic items!! I found some substitutions online and started making the sauce.
I substituted the white vinegar for tamarind juice and brown sugar with a little corn syrup for the palm sugar. Mixed with the fish sauce, I started it simmering. The smell that began to permeate the house was something akin to old fish and acid that burned your all the way up your nose. I kept thinking it would get better as it cooked but when my husband and son were walking around with noses pinched I decided if we couldn't smell it, we probably couldn't eat it!! I finally gave up and we ended up ordering Chinese food!! Thai food has gone on the back burner to try another day!
One of my early Christmas presents was a chest freezer and it has revolutionized my shopping and cooking. I actually have room to buy in bulk when it's on sale and get larger items like roasts etc. I now have a beautiful ham roast and three whole chickens waiting for something special.
For this weeks recipe I decided to try this delicious looking chicken tortilla soup from the Recipe Shoebox Blog. It looks pretty simple but full of the yummy spicy flavors I've been craving. Let me know what you think!!
1 onion, chopped
2 Tbs. oil
4 cups water
4 bouillon cubes (I use 2 chicken, 2 beef)
1/4 tsp. garlic powder
1 tsp. cumin
1 Tbs. chili powder
1 bay leaf
1 can black beans
2 chicken breasts, cubed (I either use a Costco can of shredded chicken or leftover chicken chunks from another meal)
4 corn tortillas, torn in pieces
1 can diced tomatoes with green chilies (or regular diced tomatoes if you prefer)
Desired garnishments: sour cream, shredded cheese, crushed tortilla chips.
Saute chopped onion in hot oil. Cook until soft. [I usually skip the onion part and add some dried onions in with the rest of the ingredients] Add water, bouillon, beans, spices, tortillas, chicken, and tomatoes. Heat until boiling. If you are using pre-cooked chicken then it's ready to serve immediately, otherwise simmer until chicken is cooked through. Serve hot with sour cream, grated cheese, and corn tortilla chips. Serves 4.