About Me

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Come sit a spell at my Tree Pickings blog or visit the mainpage tree pickings.blogspot.com to get to know the family.

Welcome to my piece of the net! My blog is how I hope to keep in touch with my family, our friends, and the wonderful folks who take an interest in us. I'll share my musings on our family, our ministry, "Arbol de Vida" ("Tree of Life"), as well as from my copious readings of many genres.

I live in Torreon, Mexico since December 2008. I'm an avid reader and knitter, enjoy sewing, and have gotten my share of compliments on my cooking. My husband Chuy and I love challenging each other to a game of Scrabble and my daughters enjoy me reading aloud to them (well, two out of three, do).


Friday, May 20, 2011

Wednesday's Pot of Soup

 Although this is highly unusual in our home, it had been over a week since I last made chicken soup. So Wednesday was the day. After we all ate it for lunch, I served it again to 4 adults for supper after the Bible study. The only problem was that I don't have a pot big enough to make it soupy, so it was rather thick with vegetables. However, that seemed to be what my guests liked best!
2 each of carrots, stalks of celery, zuchinni squash, 4 potatoes,1/2 head of broccoli, 2 cups green beans, 1/4 head of cabbage went into the pot of boiling chicken quarters (four to be exact). The chicken was half cooked when the green beans, potatoes and carrots went in, along with about 3T salt to an 8qt. pot. Then about 5 minutes later the rest of the vegetables so that everything would be soft and nothing overcooked. When the chicken was cooked, I pulled it out to debone it (goes further and is nicer to eat this way) and put it right back in. This particular stew was missing cauliflower, chayote (aka vegetable pear), and cilantro. Most of the Mexicans (Rebeca included) eat it with lime juice and those with masochist worms in the guts liberally add jalapeno salsa. (I always say that I have not sinned so terribly with my mouth that I need to do that much penitance!)

I also serve it with rice, which I prepare thus:
Put one cup of rice into a fair amount of water to soak (at least 5 minutes). Put 2 1/3 cups of water into your thickest bottomed pot (to avoid scorching) and another 1/3 to 1/2 cup water in the blender. Turning the heat to high, add to the pot 2 whole tomatoes, 1 t. salt, 1/4 t each ground cumin and ground garlic, 2 short shakes of tumeric (optional) and cover. After the tomato skins burst plop them into the blender and drain the soaked rice, which you then add to the seasoned water. Puree the tomatoes and add to the rice, cover the pot and turn the heat as low as you can. Set a timer for 20 minutes and be prompt about getting your delicious rice off the heat. Fluff with a fork and enjoy! [optional additions, half-way through cooking: diced green or yellow squash, diced bell peppers, tiny broccoli flowelets, 1 diced carrot]
Variation: With 1 extra cup water, half way into cooking, add 1 cup or so of pasta. Try alphabet for kids to discover, fideo (looks like chopped skinny spaghetti), stars or whatever floats your boat!

If you use my recipe, let me know your opinion!

1 comment:

  1. I love veggie soup thick rather than watery. I need a crockpot...

    ReplyDelete