Crockpot Zuppa Toscana Soup

The hubby came home yesterday and asked how I made the crisscross pattern on the peanut butter cookies--which I explained but then mentioned how he wondered why they did. Well why looking up peanut butter cookie recipes yesterday I learned about it. But I realized that I did not share about it when posting yesterday! I really enjoyed sharing baking facts but I think slowly I moved away from it. So here goes: peanut butter cookies, traditionally is made from a cookie dough that does not spread. In the past, in order to make the cookie shape, bakers have pressed it down using a fork-- forming a crisscross pattern. :) Pretty interesting.

The other that I would like to talk about will be a thought from my heart about the Sandy Hook Elementary School Shooting. I am not one for sharing opinions and pushing agendas-- like I have seen so many push anti- and pro- gun laws--which to me, during that time was so offensive. But I feel that as someone who works with both mental illness and children- I wanted to take the time to say something. Sometimes- in this world there are events that occur that make absolutely no sense-- none at all. And sometimes those events contains a tragedy that is so far beyond our scope of thought and so painful to think of-- and this is one of those events.

The death of an innocent person is never okay and always a tragedy. But for some reason, the death of children really pulls at our heart strings. When I first heard of this event and subsequently have read about it- I have cried every time. I understand I am a mental health professional and some may be gun rights activists-- but sometimes it is not about your profession or your opinions but giving that up to grieve for parents who have lost their babies-- their babies who had such a short time to experience life, parents and families whose heart were ripped out to find that they will never see their babies go to college, fall in love and get married. That breaks my heart for them and each time I think of this- tears swell in my eyes and as I write this I cry.

Yes- this is definitely something that involved mental health- mental health of an individual who from childhood mostly likely suffered from a lot more than Autism Spectrum Disorder, but what this is really about are wonderful little babies who lost their lives. I am human enough to push past my occupation and my opinions to grieve for these families and these children-- with no explanation to offer why this happened and what should be done-- but instead be present enough to hurt with them.

This may have brought down the tone of this post-- and I am sorry for that-- but sometimes I feel the need to say something when I see individuals act so inhumane to the hurt of others. Soup is always soothing for the soul-- so lets end with a Copycat Recipe of Olive Garden Zuppa Toscana Soup.

CROCKPOT ZUPPA TOSCANA SOUP- OLIVE GARDEN COPYCAT 

Adapted from Get Crocked 

INGREDIENTS

6 c. of chicken broth
1 c. heavy whipping cream
2 tbsp. garlic
1 lb. Italian Sausage, cut into medallions
6 small red potatoes
1 large onion, diced
2 c. spinach

DIRECTIONS

In the crockpot combine all the ingredients- I placed the chicken broth and whipping cream first. I then add the garlic and evenly distribute. Next the Italian sausage followed by the potatoes, onion and spinach is added. Cook on high heat for 5 hours or on low heat for 10 hours.

Enjoy,
Chika

Thai Coconut Noodle Soup

You are probably thinking- ummm...where have you been for the past 17 days? Did you get married again ;) Well- you would be correct- it appears I have fallen off the planet for two and half weeks. BUT I have a very good explanation. So remember my Easy Sesame Noodle Post where I explained how the hubby was very sick with food poisoning and the flu? Well- now being weeks later- I am not sure if it was food poisoning but I am definitely sure it was the flu. A day before I was to head off for Columbus for the physicians training I caught the bug- I was SICK and it was only getting worse.

Let me tell you- driving 100 miles to the Houston Airport and then flying while you are sick with the flu, was one of the most awful experiences I have ever had. It is so painful to fly with sinus issues- but going to this training was so important to me. Nationwide Children's Hospital has a wonderful internship and post-doc opportunities and my advisor actually did her post-doc there- so I really wanted to see the place. Sadly, the next day when I was at the training- I was pretty much dying (no-not really) but I was so sore, nauseous, could barely here, stuffed up and just felt so disgusting that the best I could do was sit in a chair and then after the training fall asleep on one of the hospital couches while my advisor gave the rest of the lab a tour.

When I booked the flight- I booked it through the weekend- even though the training was just that day- so I could visit one of my closest cousins who lives there. I feel so bad for her- since I was sick- she had to take care of me the entire weekend! The first day I was with her- I could not even get out of her bed all day until the very evening when I managed to lug my body to the living room to watch TV with her and her roommate. She was so sweet- waiting on me hand and foot, getting me whatever I needed and making sure I was getting better :) I love her so much- that was a good cousin and an amazing person! Well- flying back- though slightly better- was also an awful experience.

After flying back- it still was no good- my flu turned into (or shall I say made me more susceptible) to bronchitis. Are you serious?! Yes, that is what I was thinking! I only actually started feeling better this Monday- where I could actually start eating and enjoying myself! I was out for two weeks! Hence- why I have not been blogging. So why this 1/2 week extra? Since I was so sick- I got very behind on everything- especially course work and my grading for my class I was teaching. I had to play some major catch up this weekend and this week. Now- I caught up on coursework, am catching up on clinic work, and my class just had their final yesterday and grades were submitted :) Well- of course the first thing I would like to do- because I feel better and have been working hard is come back to my blog :)

Okay- I know this was a long post but I just have one more thing to say. One of the other worst parts to getting sick? Do you remember how- because I drove 14 hours from Kansas City back home because the hubby was sick- that I rewarded myself by going to cupcakeries in Dallas? Well, I did not eat them in the car because I really like to concentrate on the flavors but also the hubby was nauseous, so I did not want to eat in front of him. Well- by the time we came back- the next day I was feeling nauseous and could not eat them :( It was TRAGIC- so the hubby, who apparently has a much more resilient immune system than I- go to eat them! Anyone see the irony- ohhhhh....husbands.....

THAI COCONUT NOODLE SOUP

Adapted from Considering the Campbells

INGREDIENTS 

8oz. Spaghetti Noodles

2 chicken breasts, diced 

2 tbsp. olive oil

1 tbsp. garlic (optional)

2 c. chicken broth

1 can of baby corn 

1 jar of Thai Kitchen Red Curry Paste

1 can coconut milk

1 Bell Pepper, cut into thin strips  

1/4 c. soy sauce

Cilantro for garnish (I use the seasoning)

DIRECTIONS

In a large pot, bring water to a boil and cook spaghetti according to package directions (usually about 7 minutes). Drain and rinse with cold water to prevent sticking and clumping- set aside. Then in a large wok, set to medium heat- add olive oil and garlic- saute until garlic is golden brown. Add chicken and cook until tender. Add half a jar of red curry paste, chicken broth and corn- bring to a boil. Once boiling, reduce to medium heat and add in coconut milk, the remainder of the curry paste, and bell pepper- stir and cook for an additional 7-10 minutes. Finally, add soy sauce and stir well. 

In a bowl, place a small-medium amount of noodles. Ladle a large spoon or two full of soup and veggies over the noodles. Garnish with cilantro. 

This should be eaten the day made- this dish does not make a good left over dish as the coconut milk will solidify. 

Enjoy,

Chika 

Chorizo Stew

Good News! Keeping Ninja from the dog park and allowing him to stay off his leg as much as possible (besides walking)- has really helped him! The limp is almost gone- so I think it was a pulled muscle afterall. There is not much really to share since yesterday- so to you all I say Happy Tuesday! Its been a overall nice day, which is unusal because Tuesdays can be a bit hectic for me. I had a really nice and funny lunch with two good friends which always makes my day better. And I got a new work bag- my other one died and by died I mean started to rip and looked horrible. In trying to maintain my "professional" appearance, I figured I probably need a bag that is not torn up. I am now the owner of a new, cute big leather bag (big being the key word here)- so I can fit everything! Ie. my laptop, water, books, etc.

Anywhoo- with the sunset coming a lot earlier in the day- its been difficult to come home, cook and still have daylight to photograph (and isnt that whats important)? Well I got done a little late today and so I needed something I could whip up quickly. Thankfully, as I had mentioned, I got my recipes this week from Budget Bytes and most of the recipes seem easy and quick to put together. Today the hubby was smart enough to thaw out the chorizo before we left for work/school. Which is good because the recipe that called for Chorizo ended up being simple and quick to make :) I have to say that although Chorizo is not the most appealing looking it is delicious! My recipe ended up slightly different than the original- not sure if it was because my the modificaitons I made...not quite sure. Mine definitely turned out, more "brownish-red" vs. dark brown and seemed a lot thicker, creamier.

CHORIZO STEW

Adapted slightly from Budget Bytes

INGREDIENTS

3 tbsp. olive oil

3 tbsp. garlic

1 cup onion (1/2 c. green onion and 1/2 c. white onion)

1 carrot, chopped

1 bag of frozen bell pepper blend w/ onions

2 casings of chorizo

1 can of coconut milk

1 can of black beans

1 1/4 c. of diced tomatoes

1 tsp. oregano

1 tsp. basil

2 c. cooked rice

cilantro for garnish

DIRECTIONS

On medium heat, put olive oil, garlic, onion, and carrot in pot and sautee for 5 minutes until onion turns clear. Then add bell peppers (previously thawed) and cook an additional 5-10 minutes. Add chorizo and cook for 5 minutes- while cooking, separate with spoon. Once chorizo has been cooking for 5 minutes, add coconut milk, black beans, and tomatoes. Stir well. Then add oregano and basil. Cook on medium heat for 30 minutes- stirring occasionally to prevent the bottom from burning. Once stew is ready, fill bowl and place a scoop of rice on top. Garnish with cilantro.

Enjoy,

Chika