I have decided to join the ranks of the gardener. Yesterday I hit my local big box store and bought a few plants. I have a poblano pepper, a habenero pepper, a cilantro plant, and a spicy oregano plant. Once I get some good sized poblanos I am going to try my hand at making chili rellanos. I will keep you posted on how things go.
Those of you who follow me on Facebook know that a few weeks ago I teased a recipe for sweet corn chicken soup and promised to share the recipe if I liked it. Well I did not just like the recipe I loved it. So true to my word, here is the recipe for sweet corn chicken soup.
We are going to start by heating up one teaspoon of sesame oil and one tablespoon of olive oil in a stock pan. A stock pan is a big pan commonly used for cooking soups and stews and can hold a few gallons of liquid. It’s also great for cooking things like pasta, corn on the cob, or shellfish. Add four sliced green onions (sometimes called scallions or spring onions) and a half teaspoon of minced ginger to the pot and stir fry quickly. Don’t leave them in the pot alone for more than a minute or they will burn. Add one can of cream style corn and five cups of chicken stock and stir it all together.
Now add about a pound of diced or shredded chicken. This is a great way to use leftovers but if you don’t have some leftover chicken handy you can always boil some quickly and shred that. And the water you boiled the chicken in can also be used as some of the stock. Ad three fouth tablespoon sugar and salt to taste. Next add about two cups of frozen corn to the soup and bring the whole thing to a boil.
While the soup is boiling mix 3 tablespoons of cornstarch and four tablespoons of COLD water together in a small bowl. It has to be cold water because hot water will cause it to clump. Slowly stir the cornstarch mixture into the soup with a wire whisk. This will thicken the soup slightly and give it a nice texture. Take and whisk one egg like you were making scrambled eggs. Turn the temperature down to low and whisk the egg into the soup slowly. Stir in one direction only and it will form long white threads in the soup. Once that is done, you are ready to serve.
Now for the salad part. I love three bean salad and it is really healthy. Additionally, three been salad is really easy to make. Take and open a can of green beans, a can of chickpeas, and a can of kidney beans. Drain the beans and mix them together in a bowl. Slice up half an onion into moon shaped slivers and mix it with the beans. Now here comes my secret ingredient. Cube up an avocado and mix it into the rest of the salad. Mix a cup of Italian dressing into the salad and let the whole thing marinade together for an hour. Then serve it along with the soup or as a side for your favorite meal.
There you go; two quick an easy dishes that are delicious and healthy. If you aren’t following me on Facebook you really should. It’s a great way to keep track of what is going on here and connect with other readers as well.