"Dinnertime!"

A new somewhat-weekly effort to record what we're eating titled after my son's joyful mealtime exclamation. No matter which meal of the day it is, it's always "dinnertime!"

I've been intending to post more recipes and I finally figured out why I've avoided it; I really dislike writing out the ingredients list. So I am writing up my recipes in the method that works for me (instructions and ingredients listed together, chronologically); I hope it works for you.

The only thing I ever craved while pregnant I craved during both pregnancies: real tequila, non-virgin lime margaritas. In lieu of the fact that I've been on the wagon  for nearly three years (as a side effect of my mothering condition), I've been making a lot more Mexican food in this time. My current favorites are chicken tostadas, baked eggs with tomato sauce and corn tortillas, and tortilla soup which I made last night.

Tortilla Soup for a Sodden Vancouver Evening

Poach:
6 boneless, skinless chicken thighs
4 cups homemade chicken stock or good buillon
Handful of fresh herb stems

Remove chicken and cool. Using two forks or your hands, shred the chicken into bite-size strips and set aside.


In separate pan saute until softened:
1 onion
1 carrot
1 pepper
3 garlic cloves
1 zucchini

Add:
1/2 tsp chili flakes
2 tsp cumin
1 tsp ground coriander
1/4 tsp cloves

Remove herbs from stock and add the sauteed veg and spices, then add:
1 28 oz can of tomatoes
Most of a 19 oz can of black beans
1 cup of fresh or frozen corn
s+p to taste
1/2 cup chopped cilantro leaves

Heat through. Serve with avocado, grated cheese or a dollop of sour cream or yogurt and a handful of tortilla chips.