I heard somewhere that the things you do on the 1st day of the year is what you repeat throughout the rest of the year. Do you believe that’s true?
Because if it IS true…I have a lot of delicious treats in store for you. And my tummy.
Now, let me be perfectly clear. I am not superstitious at all. I believe in zero hocus pocus. I crazy adore black cats and hope that they cross my path, and if they do, you can be sure I’m going to scoop them up and give them one million kisses.
Yes, that’s 1,000,000. See the zeros?
And, one of my very best days is always Friday the 13th. So, there is none of that crazy malarky for me.
However. IF there were any truth to it at all (and again, I don’t believe there is), theoretically I’m going to spend 2013 cooking a lot of dang good food. Which happens to be great for me and you.
First in 2013, was the Walnut Banana Bread with Wells Banana Bread Beer, which you should definitely give a try.
I’ll be kicking every year off with a Banana Bread recipe – one of America’s staples that nearly everyone loves. Can you think of anything more welcoming, inviting and provoking than Banana Bread?
This original recipe from Cooking Light Magazine called this a stew…but, if I could name it…it’s no stew. And, it’s not really a soup either because it has so many goodies in it and not much broth. In fact, I had to add an extra cup of broth to get the consistency I needed. And, the broth isn’t thick. So, the right part of me can’t call it a stew. Nor, a soup. I guess if I were going to name it (and the word didn’t already have a definition), I would’ve called it a stoup. Because it’s definitely (IMO) a mix between the two.
But apparently ‘stoup’ already has a corner on the definition market. And this
stew, soup, stoup, isn’t it – it’s just delicious, ok?
So I’m not sure what to call this.
What I can call it for sure, is ‘delicious’. This is serious yummy.
As you can see in the photo, I like to cut the chorizo into little pizza shapes – just because they’re so dang cute! They look just like little mini pizzas. If you want to do this, simply cut them into 1/2 inch rounds, then lay them side-ways and cut them like a pizza pie making 3 separate slices.
So…I’m curious, what did you do on January 1?
- 3 cups low-sodium chicken broth
- 2 cups water
- 1 bunch fresh flat-leaf parsley
- 3 whole garlic cloves
- 1 onion, quartered
- 1 medium carrot, coarsely chopped
- 1 pound boneless, skinless chicken breasts
- 6 ounces chorizo sausage, chopped
- 3 cups red potatoes, cubed
- 1½ cups onion, chopped
- 1 cup red bell pepper (~roughly 1 medium red bell pepper), chopped
- ¼ cup jalapeno, diced
- 1½ - 2 tablespoons fresh garlic, minced
- ½ teaspoon ground cumin
- ¼ teaspoon sea salt
- ¼ teaspoon saffron threads
- 1½ tablespoons sherry vinegar
- 2 tablespoons parsley, chopped
- 2 slices cooked bacon, crumbled
- 2 tablespoons green onion, chopped
- Combine chicken broth, water, parsley, garlic cloves, onion and carrot in a large stockpot and cook over medium-high heat. Add chicken to the pan and bring the mixture to a boil. Reduce heat and simmer 14-20 minutes or until chicken is done. Remove chicken and shred using two forks. Strain cooking liquid through a sieve and save the liquid, discarding the solids.
- Wipe stockpot with a paper towel and saute chorizo sausage in it over medium-high heat for 2 minutes.
- Add potatoes, onion, red bell pepper and jalapenos to the pot and saute 8 minutes, stirring occasionally.
- Add garlic, cumin, salt and saffron threads and saute 2 minutes stirring constantly.
- Add reserved cooking liquid and bring to a simmer. Simmer for 12 minutes.
- Add shredded chicken and simmer an additional 5 minutes.
- Remove from heat, stir in vinegar and serve.
Slightly modified from Cooking Light Magazine. Chicken & Chorizo Soup with Jalapenos