Entries Tagged as 'food'
Usually I use a fancy camera for my Sugarlaws shots, but this photo was taken with my iPhone.
Do you want to know why?
It’s because last weekend, Chad and I were taken down by the most epic stomach bug I’ve ever encountered.
I mean: knocked us out, flat on our backs, for 24 hours. I literally couldn’t sit up.
I’ll avoid the gruesome details (you‘re welcome), since this is a food post and all, but I’ll tell you without a moment’s hesitation… this stomach bug was pure misery in its most visceral form.
At around eight p.m., Bear fell asleep and Chad and I went into our bedroom and just lay there in bed, too exhausted to do anything else.
And suddenly Chad says to me, “this was kind of a fun day.”
Obviously, I looked at him, like, um, did you have some different day than the one I had? Because mine involved puking into a container next to the bed for about five hours straight. (Sorry, I told you that I’d avoid the details, but there they are. Hey, internet. Here’s a story about me vomiting. And a recipe. Because that’s not gross or anything.)
So, anyways. “Fun” isn’t exactly how I’d describe our day. But Chad persevered, and explained that the stomach bug itself was terrible, but that we’d spent the day working together, taking care of our son and taking care of each other. When one of us was capable of walking, we’d get the other Gatorade from the fridge. Chad took Bear in the morning, and I put him to bed. Between the two of us, we had a day that was physically horrific, but we’d gotten through it, together. And that night, at a whopping 8 p.m. on the dot, we celebrated getting through it, together.
And then we turned out the lights and went to sleep.
And the next morning, I realized the funniest thing. Without having any idea that we were about to get sick, I’d stocked up on all the ingredients for chicken noodle soup. I’d specifically bought fresh celery and carrots and chicken and egg noodles and all the stuff we’d need to make this recipe with exactly zero effort.
So? I made it.
And then, having expended the full amount of energy I had available that day, I couldn’t bring myself to drag out my SLR camera just to snap a shot. I took one with my iPhone, called it a day, and went back to bed.
Chicken Noodle Soup
2 tablespoons butter
1 large onion, chopped
1 cup chopped celery
6 cups chicken broth
2 cups vegetable broth
1 pound chicken breast
2 cups egg noodles
2 cup sliced carrots
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp black pepper
Sea salt to taste
In a large pot, saute onions in butter until soft and translucent. Add broth, celery, chicken breast, carrots, and spices, and simmer for about 45 minutes, stirring every once in a while. Fifteen minutes before the soup is finished, add egg noodles and cook to al dente. Serve warm.
Tags: food · soups
March 30th, 2015 · 1 Comment
Spring hit Texas last week, although I know it’s been slow to arrive on other parts of the country! But this dish is a pretty good compromise — it has the lightness of a summer chowder, but it’s warm and substantial for those last few chilly days.
These last few weeks have been insanely busy, but in a really good way! Starting my law practice means that when I’m swamped with work, I’m actually happy about it — which is a pretty cool feeling. However, it means that I have to be extra organized and motivated to make sure I can accomplish what I need to every day. (Especially with a baby involved, that’s no small feat!) It’s been a huge challenge, but I wouldn’t trade it for anything.
But, onto this recipe: I wouldn’t say it’s exactly as “easy” as my usual slow cooker staples, although the effort is definitely worth it. This is the kind of dish that’s great to make on Friday night, so you can have leftovers all weekend. Chad really liked it, and it’ll be back in our rotation again soon!
Shrimp and Corn Chowder
1 16-ounce package of frozen corn
4 slices turkey bacon, diced
8 scallions, thinly sliced
2 medium potatoes, peeled and cut into 1/2-inch pieces
2 tablespoons flour
3 cups 2% milk
1 teaspoon Old Bay
1/2 teaspoon thyme
1 pound peeled and deveined shrimp
Salt and Pepper
In a large stock pot, saute the turkey bacon until fully cooked, and set aside. Combine 1 tbsp milk with the flour and heat together to create a roux, then add the rest of the milk, potatoes, scallions, seasoning, shrimp, and corn. Simmer for about 2 hours.
Tags: food · main dishes
I’m always on the lookout for simple recipes that work for weeknights in our house — the kind of thing you can pick up in five minutes at the grocery store, without roaming the aisles for esoteric ingredients. Dishes that are healthy and delicious, but above all easy.
I love to cook, but once the baby is in bed, I’d rather sit on the couch and have a cup of tea than spend an hour dicing vegetables.
So, I make a lot of meals in our slow cooker — twice a week at least. This started before Bear was born, when I made meals ahead of time to freeze for those early weeks. (Well-intentioned, but ultimately a wasted effort. We got sick of them fast and wound up eating take-out. Eh.)
But the slow cooker was a true life-saver was after Bear was born — on rough nights, Chad and I would eat dinner in five-minute shifts and then resume frantically trying to calm the baby down. Cooking wasn’t a priority, and meals from the slow cooker don’t burn. So that was all we ate for, oh, about six months.
But lately… things have gotten a little easier. Our son is about nine months old now, so this was a long time coming. But most nights, now, he reliably goes to bed by 7pm, and Chad and I actually have a few hours of calm in the evenings. We’ve even watched a little TV. (Yes, this is a big deal. Watching an uninterrupted television program is something that has been missing from my life for almost a year, and the return is glorious.)
And with that extra time, I’ve been making some slightly more ambitious dinners.
Emphasis on the slightly.
Like this one. Four ingredients, one pan. It takes maybe five minutes of prep and 20 minutes or so of cooking. Not exactly Julia Child-worthy, but it’s a big step up — and it’s delicious.
Maybe in a few months I’ll be back up to baking cakes from scratch, but for now, this is easy, healthy, and good. And that’s pretty much all we need.
Simple Weeknight Salmon
4 salmon fillets
4 tbsp olive oil
1 tsp garlic powder
Sea salt and fresh ground pepper
Preheat oven to 400 F. Spread olive oil over each salmon fillet, and then season with garlic powder, salt and pepper. Squeeze the juice from one lemon over the salmon. Slice the other lemon and place two small slices on each portion. Bake for 20 minutes, or until fish flakes easily with a fork.
Tags: food · main dishes