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Slow Cooker Sort Of Tortilla Soup

January 8, 2013 by Kristin

Since moving to Austin, I’ve eaten a ridiculous amount of tortilla soup. Like it could have been 114 degrees outside and the craving never ceased. And one more tidbit? Nine times out of ten I order tortilla soup sans tortilla, so that’s just the way I made it at home.

FoodFash Chicken Sort of Tortilla Soup (yields 6 servings)

2 bone-in, skin-on chicken breasts

32 ounces chicken broth

1 – 14.5 ounce can of diced tomatoes

1 – 8 ounce can of tomato sauce

1/2 large onion, chopped

1 or 2 serrano peppers, seeds removed and chopped

2 – 15 ounce cans of black beans, drained and rinsed

1 tablespoon chili powder

1 teaspoon ground cumin

a handful of fresh cilantro

salt to taste (if needed at all)

For garnish:

lime wedges

avocado

fresh cilantro

Place chicken breasts in a slow cooker. Pour everything except for the garnish ingredients over the chicken. Stir the ingredients and slow cook on high for 3-1/2 hours. Carefully remove chicken breasts, remove and discard the skin. Use a fork to separate the meat from the bones and use two forks to shred the chicken. Add the shredded meat back to the soup and cook on high for 30 minutes more. Ladle soup into a bowl, squeeze a lime wedge over each serving, and top with fresh cilantro and sliced avocado. And if you’re one of the normal people that likes tortilla strips on your tortilla soup, go ahead and make that happen too.

This whole slow cooker thing is new enough to me that I’m completely amazed every time. And the soup itself was amazing too! I’ve eaten soup for the last four lunches and dinners and could probably keep it going if I wasn’t about to run out.

Asparagus, Chive & Goat Cheese Omelet

January 7, 2013 by Kristin

Remember when I baked a cake for the birthday family dinner I hosted, but completely forgot about FoodFash’s 3rd birthday? Well I decided to make up for that oversight by getting some new blog props and spending a lot of time in the kitchen.

I had planned on finding a frame at Hobby Lobby, painting it gold, chalkboard painting something to place behind the frame, and having another wonderfully homemade prop. Thankfully, Hobby Lobby wasn’t the first stop of my trip because I found a super cool, super cheap chalkboard at Home Goods that totally hit the blog spot. I also bought a few new plates, bowls, and placemats. Annnddd… the flatware I ordered from Anthropologie should arrive tomorrow. 2013 is already shaping up to be a better blogging year!

And to balance out all the dough and sweet that’s been happening lately, I thought a veggie-filled omelet would be the way to go. The asparagus at central market just happened to be the itsy, bitsy, baby kind (the kind I love). And then I picked up some chives because chives just make everything better. I added a bit of goat cheese, a pinch of sea salt, and a dash of white pepper. When it all came together it was a little breakfast magic.

Other than being completely satisfying and tasty, adding asparagus to an omelet just makes you feel good. A green omelet sets the tone for a more veggie-filled day, perhaps a day with more water drinking, a little yoga sesh, and a few more smiles than usual.

#keepingitgreenin2013

A Berry Baking Challenge

January 2, 2013 by Kristin

When my Amazon book order arrived, I immediately started flipping through pages and flagging recipes. One of the recipes I flagged was the blackberry curd tart with lemon crème fraîche from In The Sweet Kitchen. Not only did this recipe sound like a dessert I’d order at one of my favorite fancy restaurants, it also sounded like a challenge trifecta.

And the fact that Driscoll’s Berries had just sent me a stack of coupons for their berries made the timing of making this recipe nothing short of perfect. Side note: a Driscoll’s Berries coupon will make the Whole Foods cashier super jealous (this has happened twice now).

After a good bit of pureeing, straining, and whisking, it came to my attention that this recipe wasn’t going to be as difficult as I initially thought. And then I read the wait times for each component… 2 hours, 4 hours, 24 HOURS! It was then I realized that the biggest challenge of #bakingbootcamp is not going to be skill or technique, rather it will be time and patience. Perhaps I should have asked Santa for more patience for Christmas.

The end result was the most pro dessert I’ve ever made. The pâte sucrée (pastry) that the recipe described as “fussy, difficult to work with and sensitive” came out buttery, crisp and ready for filling. The blackberry curd was light, fresh, and slightly sweet. And the crème fraîche, the darling crème fraîche that I patiently watched for 24 hours, was delicious in an unfair way. Combining these three mini perfections together produced a dessert package worthy of eating after your finest meal.

Chai Waffles

December 30, 2012 by Kristin

I’ve been trying to come up with a chai tea recipe ever since Gevalia sent me a sampling of teas back in September. September! But between a lot of life distractions and being completely stumped, three months just breezed on by. I’d say “Oops!” if these waffles weren’t well worth the wait.

FoodFash Chai Waffles (yields 6 waffles)

2 spiced chai tea bags

1/2 cup whole milk

1/2 cup water

1 cup all purpose flour

2 tablespoons white sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg

2 tablespoons butter, melted

In a small saucepan, bring milk, water, and tea bags to a boil. Reduce heat to low and let simmer for 2 to 4 minutes, depending on how strong of a chai flavor you’d like. Discard tea bags and pour tea into a liquid measuring cup. You should have about 3/4 cup of tea. In a medium-sized bowl, mix all of the dry ingredients. Add egg and butter to tea and whisk until blended. Add tea mixture to flour and whisk until all of the liquid is incorporated into the flour. Use a 1/3 cup measure to scoop the batter into the waffle maker. This recipe would also work well for pancakes.

I’ll admit that I have a serious batter problem before telling you that I ate a solid quarter cup while waiting for the first batch of waffles to cook. But batter problem aside, this stuff was really stinking good. And when I tasted my first cooked bite, every suspicion of goodness that the batter had given me was confirmed. And according to my roommate, if you dip these waffles in your coffee, it’s “a whole new level” of goodness.

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