Since Joel hasn’t stopped commenting on it, I’ll tell you what I threw together for supper last night.
As you may be too well aware, the mercury has been hibernating below the 0 mark here in Minneapolis. Strong winds only served to chill the air, biting through the thick coats and layers of sweaters, flannel and long underwear.
What do you do when the cold seeps through the window even if you managed to slide the storm layer shut before it was frozen open? Oven.
Yup. January is THE time to bake fresh bread. Betty Crocker is the most reliable source for simple recipes. French Bread was the page I turned to yesterday afternoon. After kneading the dough, I started to think about how to make chicken soup a bit more exciting. Plain chicken soup or even just the hot broth is great when you aren’t feeling well. However, my husband demands something more substantial if I’m going to define chicken soup as a meal.
The one crockpot cookbook that I own has a recipe for Mexican Minestrone. I didn’t have potatoes or green beans, so I had to adapt with the ingredients I did have on hand.
1 boneless, skinless chicken breast baked and shredded
3 handfuls of macaroni, prepared according to package instructions
1 can diced tomatoes with green chiles
1 can Mexican chili beans in sauce
1 c green salsa
1/4 bag frozen corn (whatever I had left in the freezer)
I threw everything together in the crockpot and cooked it on high all afternoon (4-5 hours?)
After ladling the soup into wide bowls, I sprinkled each serving generously with Mexican blend shredded cheese.
The bread wasn’t quite finished when Joel got home from work, so he had to have two bowls of soup.
This recipe made 3 servings on Wednesday night and I filled 2 tupperware containers with the leftovers.