I think I mentioned my crazy course load this semester. Well, I knew it would be time consuming so planned for it. This means very little time for anything else, unfortunately. That means I missed hitting some local markets, planning meals based on sales and sleep. Ok, I did sleep a little.
Dinner: Taco Soup
- I love this recipe. I’ve been doing it for a few years now with some experimentation with ingredients here and there. All this is cooked for about as long as I want to wait. I guess it takes about 20 minutes to heat everything over medium.
- 1ish pound of meat (or not). If ground something, it’s browned with the onion and garlic. If it’s leftover something, then I brown the onion first so that I don’t overcook the leftover something. If I’m vegetarian, then I up the bean count by one can.
- Garlic and onion. I prefer chopped red onion. I add about 2-4 teaspoons of minced garlic. If I’m cooking without meat, then I brown them together in some heated olive oil.
- 1-2 cans (rinsed and drained) pinto/black/kidney beans. My favorite combination is two beans. I like the difference in look. I believe this time I had one can of pinto and another of kidney.
- corn for color. I guess I put in about 1-2 cups. If frozen, then I just have to keep that in mind when cooking. Just cook it a little longer. If canned, drained.
- Rotel diced tomatoes with chile. Usually run about 2 cans of this. I add it with all its juice. It can get a little spicy but I like spicy. I’ve tried with other diced tomatoes with chile and keep coming back to Rotel.
- Taco seasoning. I use a packet of low-sodium. I used to have my own taco seasoning mix mixed up but need to get a new jar of it going.
- Ranch seasoning packet. I only use half of a packet because it’s so salty and stuff. I don’t think it needs a full packet and can save the rest for the next soup.
With this, I had some homemade tortilla chips. I quartered some corn tortillas and placed them on a baking sheet. I sprayed them with Pam and put them in a 350 oven for about 13 minutes. They got too brown though so maybe 350 for 9 minutes?
- Sticky dump chicken: I love the idea of dump chicken but this combination was not good to me. Way too gloppy and the smell as it was cooking was unpleasant. I love peanut butter but this wasn’t what I thought it would be.
- Brown rice: I used instant brown rice in the bag. I thought I’d have sauce from the dump chicken but didn’t 😦 So I added pepper to it and a pat of butter to moisten it.
- Squash and onion sauté: Again with the random makeups. I had a half bag of frozen squash in the freezer and wanted it. Over medium, I heated extra-virgin olive oil, added leftover chopped up red onion (probably about half an onion), and stirred it around till the onion started to soften. I then added the frozen squash and covered it for about 10 minutes or more. I took the lid off and added pepper and a little salt. With the lid off, the squash lost a little of the squishy look but not too much.
- Note: Obviously, the chicken isn’t happening again. But overall, the look was bleh. I was hoping for more punch. Ah well.
I can really tell when I have natural light in the photos. I held the bowl of soup up against my dining room window to shoot. The plate of squash and chicken was photographed on my dining table without outside light. I’ve included a shot of the squash cooking (at right) where there’s some window light coming in.