Love Soup

To find solace in making soup. In chopping vegetables and the deep brown aroma of onions and leeks caramelizing on my stove. Anna Thomas, the vegetarian epicure, has a delightful and practical cookbook called Love Soup. A pioneer of vegetarianism before it became a "thing" Anna Thomas knows that that you don't need a fancy, large kitchen, wealth or anything else in the world but quality vegetables, a stove, pot and chopping knife to make good soup. It's vegetable soups like this that bring me back in the depths of winter, with a hearty chunk of bread.  

Dear Spicy Chicken Sandwich with Avocado and Spinach

Dear Spicy Chicken Sandwich with Avocado and Spinach,

Thank you for feeding my grumbling belly on such short notice. You made for a beautiful impromptu lunch with your lime green avocado slices, delightfully crisp wheat toast, and crumbled white cheddar cheese. I hope we'll meet again soon.

Love,
Kathryn

Spicy Chicken Sandwhich with Avocado and Spinach
1 boneless skinless chicken breast or thigh
1 handful fresh spinach
1/2 c. crumbled or grated sharp white cheddar
1/2 avocado, sliced
salt and pepper
cumin
cayenne pepper
olive oil
2 slices of good bread

Sprinkle salt, pepper, cumin, and cayenne over your washed chicken. Turn and repeat on the other side. Drizzle some olive oil in a non-stick skillet. Saute your chicken for five minutes on each side or until its cooked through and the spices have started to blacken. Top the chicken breast with cheese and cook for one or two minutes longer until the cheese is melted. Toast your bread. Top with spinach and avocado. Add the cheese covered chicken, and enjoy!

An Update... And Taco Seasoning

(photo courtesy of Urban Decay)

...and so the sun set on Brooklyn and rose on the other side in Chicago. The move was not terrible, but was followed by the challenge of finding a new job and a new apartment, both of which met with a feisty, albeit lucky, challenger and were conquered. This, my friends, is why I've been so quiet...

Soon, a much welcomed routine will enter back into the equation. We'll move into our new place. My humble dishwasher will be delighted to be replaced by our very own dishwashing machine. And evenings will once again return to routine, a change I plan to welcome like an old friend.

And so in favor of time and simplicity and due to a particularly ugly three hour commute, I've been throwing together simple meals on a whim, if I even have the energy to cook at all. These tacos were particularly tasty.

El Paso would be offended at my use of homemade taco seasoning, but really, who want's to run out to the store at 8 pm on a Tuesday? My thoughts exactly. 

Homemade Taco Seasoning Mix 

• 1 tbs. chili powder
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/8 tsp. cayenne
• 1/4 tsp. dried oregano
• 1/2 tsp. paprika
• 1 1/2 tsp. ground cumin
• 1 tsp. salt
• 1 tsp. fresh ground black pepper

Double, triple, nay quadruple this recipe and store it in a ziplock or spice jar for future taco making. Adjust the seasonings to your liking and sauté a small spoonful with your choice of meat. (Note: amount will vary based on the amount of meat.) I used diced chicken thighs this time, but you could easily use ground or shredded beef, diced chicken breasts, or pork. Take that, El Paso!

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Heirloom Potatoes

Have you seen how lovely heirloom potatoes can be?

Tossed in melted butter and rosemary....

And baked to crispy perfection.

Idea: Purple heirloom mashed potatoes!