I'm here to report that I successfully completed my mission for last week. Other than swapping Tuesday and Wednesday I followed my menu plan exactly. (Well, that and I didn't actually eat potato chips on fend-for-myself night. I guess you could call it a metaphor, as I did eat mac and cheese from a box.)
From Tuesday, which became Wednesday:
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| lemon-braised chicken with white beans and mint pesto |
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| grabby, chubby hands |
I highly recommend this easy, delicious, and cheap dish. (What more could you want?) Since it's not a very photogenic soup I have not included proof here but instead copy-pasted the recipe below for your viewing pleasure.
Here's my plan for this week:
Monday: Carbonara and spinach (maybe a cream of spinach soup??)
Tuesday: Green bean, chick pea, barley, feta salad with spiced vinaigrette (plus I'll pick up a rotisserie from Costco)
Wednesday: Chicken pho from the rotisserie carcass, plus broccoli cooked in the broth
Thursday: Italian sausage and spinach lasagna (though I'm not sure if I'll make it in the crock pot)
Friday: Broccoli rice casserole (plus chicken if there's any leftover) - anyone have a recipe they like?
Amelia Morris' Corn, Chile and Potato Soup
from Bon Appétempt [my additions in brackets]
2 pounds potatoes
3 tablespoons olive oil
1 large onion, chopped
Salt and freshly ground black pepper
4 cups chicken broth
½ cup water
1 to 2 canned chipotle chiles in adobo
2 avocados
1 to 2 limes
1 (16-ounce) package frozen corn (not thawed) or 1 large can (between 340-450 grams) of corn
Tortilla chips
Grated cheddar cheese
[Chopped cilantro (my addition)]
1. Rinse, scrub, and peel the potatoes. Chop them into 1- to 2-inch pieces. Set aside.
2. Heat the oil in a large pot over medium heat. Add the onion and give it a few pinches of salt and a bit of pepper. Cook, stirring occasionally, until the onion is softened, 4 to 5 minutes.
3. Add the potatoes, chicken broth, water, and 1 teaspoon salt to the pot. Raise the heat to high to bring to a boil. Mince the chile using a fork to hold it steady as you chop. Add the minced chile to the pot. Once the soup is boiling, take it down to a simmer; simmer until the potatoes are very tender, 15 to 17 minutes.
4. Meanwhile, dice the avocados and place in a bowl. Sprinkle with salt and pepper and the juice of half a lime. Set aside.
5. Using a potato masher, mash the potatoes right in the soup—just until coarsely broken up. Add the frozen or canned corn and simmer for about 2 minutes more, until heated through. Turn off the heat. Add the juice of the other half of the lime.
6. Ladle into bowls and top with a nice heap of tortilla chips, avocado cubes, and shredded cheddar. [And cilantro!] Serve with wedges of the remaining lime.
3 tablespoons olive oil
1 large onion, chopped
Salt and freshly ground black pepper
4 cups chicken broth
½ cup water
1 to 2 canned chipotle chiles in adobo
2 avocados
1 to 2 limes
1 (16-ounce) package frozen corn (not thawed) or 1 large can (between 340-450 grams) of corn
Tortilla chips
Grated cheddar cheese
[Chopped cilantro (my addition)]
1. Rinse, scrub, and peel the potatoes. Chop them into 1- to 2-inch pieces. Set aside.
2. Heat the oil in a large pot over medium heat. Add the onion and give it a few pinches of salt and a bit of pepper. Cook, stirring occasionally, until the onion is softened, 4 to 5 minutes.
3. Add the potatoes, chicken broth, water, and 1 teaspoon salt to the pot. Raise the heat to high to bring to a boil. Mince the chile using a fork to hold it steady as you chop. Add the minced chile to the pot. Once the soup is boiling, take it down to a simmer; simmer until the potatoes are very tender, 15 to 17 minutes.
4. Meanwhile, dice the avocados and place in a bowl. Sprinkle with salt and pepper and the juice of half a lime. Set aside.
5. Using a potato masher, mash the potatoes right in the soup—just until coarsely broken up. Add the frozen or canned corn and simmer for about 2 minutes more, until heated through. Turn off the heat. Add the juice of the other half of the lime.
6. Ladle into bowls and top with a nice heap of tortilla chips, avocado cubes, and shredded cheddar. [And cilantro!] Serve with wedges of the remaining lime.
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