I know I’ve neglected this blog lately. And I know I’ve started several posts with an excuse of some sort and apologies if I’ve actually used this one before. But.
Blogging is hard work! And food blogging is extra hard work. But truth be told, it’s the pictures that make it such a pain in the arse.
Pictures of the ingredients maybe, the prep and of course the final project. And if you’re being extra ambitious maybe photos of you actually eating the food, or an empty bowl or something to imply “action” of the food.
And then you’ve gotta edit the photos, maybe crop them, brighten, lighten or accent. It usually involves Photoshop – and just launching that program can be a pain in the ass all on it’s own.
Long story short – I’m sorry for not blogging as much these days. And more importantly – I’m sorry these two pictures kind of suck – they don’t do this soup justice. But I wasn’t planning on blogging this recipe but it’s just too good not to share. No joke, I’d be a jerk to just keep and eat it to/by myself. And while I’m fully cozy in my laziness, I don’t wanna be a jerk.
This tasty, warm & cozy, perfect for winter and red wine soup is inspired by In the Kitchen and on the Couch (is that not the best blog name ever?) but modified just a tad for Sweetie & The Kitchen! And it can totally be modified to tickle your own fancies!
I think my very first post on this blog was about soup and I’m pretty sure I prefaced that post with something about me not being much of a soup fan…?!?!?!
I’m gonna have to call bullshit on that one because truth be told, at least these days, I LOVE soup. Specifically those warm tasty broths that come right out of my cozy yellow kitchen.
Back in they day before I fell for soup, we could call this BS but that might get confusing, I was judging soup as a whole based on those I’d had at restaurants which were always a little too mysterious for my liking.
A sort of smorgasbord in a bowl, you never knew quite what you were eating or what was even in it and I just wasn’t terribly comfortable with that. And when I would come across a soup I fancied I’d usually learn it was because that one bowl usually consisted of at least one stick of butter and/or a cup of heavy cream.
So when it comes I prefer to just make my own and keep it simple.
Roasted Tomato and Chipotle Soup
If there was a googly-eyed emoticon I’d say this was an occasion to use it.
But until someone can figure out an appropriate way to combine symbols, numbers and letters into a dough eyed smiley little guy hearts or <3′s will have to do.
A few days ago Sweets and I made the most delicious Chicken Tortilla Soup… the kind where you can see each and every ingredient (well spices aside) through the broth. The kind where each bite has so much perfectly melded flavor your mouth nearly explodes. The kind where you just keep talking about how good it is even though you’ve barely allowed yourself time to take a breath as your primary focus has been to keep that spoon moving… at least until your bowl is empty.
Yeah it was pretty good.
Nah, I’m over that modest crap (clearly – I have a blog dedicated to the delicious meals my Sweets and I make) it was really really effing amazing.
You should make it. Tomorrow. No scratch that, you should make it now. So what if you’re at work? Pretend you’re sick, go to the store, go home, make it and eat it.
Alright, fine wait till tomorrow – or whenever – but if there is one recipe you take away from this blog take this one.
You ready? You should be.
Chicken Tortilla Soup
If you want to make something so delicious (and easy) that it will have your Sweets slurping away I HIGHLY suggest you take a swing at this little Creole inspired dish.
Recently my cousin gave me a stack of cooking magazines and I quickly found this little Cooking Light gem that Sweets and I adjusted to meet our own spicy lover palates.
Creole Sausage and Shrimp Stew
Make sure to serve it with hot sauce and crusty bread (preferably sourdough)
I LOVE beans.
So does Sweets.
Lucky for me but sadly for him… beans affect me ahem shall we say, traditionally? He’s managed to defy that tradition.
When looking to impress another with my awesome domestic abilities, I like to tell the story of how I once made a bag of beans last for TWO weeks! That’s 14 days. 4 days greater that 10. You get my point, it’s impressive.
Week One: Crock pot o’ beans complete with Spanish brown rice
Week Two (and the point of this blog):
Black Bean Soup
and so it goes….
I’m not a big soup person, so it’s pretty hard to impress me with one. I’ll eat if it’s around but I won’t order it if I’m at a restaurant and I definitely won’t go out of my way to find a recipe for one.
And then I found Caldo Tlapeno – well I didn’t find it as much as it found me – and it didn’t find me as much as James found it and ordered it and I consequently tried it and inevitably fell in love.
Boy finds soup, boy’s girl tries soup, girl loves soup, girl figures out how to make soup, boy falls even deeper in love with soup and so the story goes…
Back to the featured grub: Caldo Tlalpeno – a Mexican (you’re sold already aren’t you? Who doesn’t love Mexican?) spicy chicken and veggie soup.