MmMMmMm Soup

The forecast for this weekend calls for temperatures in the 60's. I am so excited! The heat has been so oppressive (particularly at an outdoor wedding we attended this past weekend, ugh!) and I am ready for all things fall and winter. Particularly, soup. MmmMmm.

My two favorite homemade soups are vegetable beef soup and my grandma's chicken soup. I posted the chicken soup recipe for the DC Ladies a while back, but the recipe is so good I just have to share it again. I hope you enjoy them both!

Grandma's Chicken Soup

Ingredients:
1 package boneless, skinless chicken breasts
16 oz. chicken broth
Celery, chopped into 1-2 inch logs
Carrots, chopped into discs
Heaping handful of acini de pepe (pasta that looks like tiny beads)
Salt and pepper
Water

Directions:
Fill a soup pot half full of water and bring to a boil. Cook chicken breasts in the boiling water until white throughout. Remove chicken from water and cut into small pieces. Put chicken back into water and add chicken broth, celery, and carrots. Simmer covered for an hour. Add a heaping handful of acini di pepe and cook over medium heat for 10 minutes. Add salt and pepper to taste. Enjoy!

Vegetable Beef Soup

Ingredients:
1 lb ground beef (or ground turkey)
1 medium onion, chopped
2 cloves garlic, minced
28 oz. can crushed tomatoes
6 cups water
6 beef bouillon cubes
1 1/2 cups frozen mixed vegetables (corn, peas, carrots)
Heaping handful of orzo
Salt and pepper

Directions:
Cook beef, onion, and garlic in soup pot. Drain grease. Add tomatoes, water, and beef bouillon to beef mixture. Bring to a boil over high heat. Reduce heat to low and simmer uncovered for 20 minutes. Add orzo and frozen vegetables and simmer for 15 minutes. Add salt and pepper to taste. Enjoy!

Vapiano's Pesto e Spinaci at Home

I love, love, love Vapiano's Pesto e Spinaci. I order it every single time we eat at Vapiano. The last time I watched the chef prepare my dish, I realized that it can't be too hard to replicate at home. I decided to make it the other night...and it was delicious! Here is my take on the dish:

Pesto, Spinach, & Tomato Pasta

Ingredients:

Fresh pasta of your choice (I used linguine)
Bag of spinach
Container of grape tomatoes, sliced in half
10 leaves of fresh basil, roughly chopped1 tablespoon minced garlic
2 tablespoons olive oil
1 pint heavy cream
6 tablespoons pesto
pinch of red pepper flakes

Heat the olive oil in a frying pan or wok. Add the garlic. Stir to avoid burning. Add heavy cream and red pepper flakes and bring to a boil. Reduce heat and allow sauce to barely simmer for 5 minutes. Add the pesto. Allow sauce to barely simmer for 5 more minutes. Remove pan from heat. Add tomatoes, spinach, and basil to the sauce. Add the pasta. Toss and serve!

Good Times & Bad

Wow. I can't believe my post about going off the pill got so much attention! I think it received more comments than any other post I have written in the year and a half I've had this blog. Crazy!

I want to thank everyone for all the supportive and informative comments and emails. I was so nervous to post about my decision, but I am glad I did. I love that blogging opens up communication about various topics. Many people were not familiar with NFP and/or FAM, but are now interested in learning more. A lot of people also mentioned that they would like to know how my experience goes. I will definitely keep you all updated when I have more to report! I imagine I will have a lot to say in a month or so. If in the meantime anyone has any questions, feel free to email me.

Moving on....

Today was not good. The morning started out fine, but around 9 o'clock I got a message from AJ alerting me that his locker at school had been broken into and every single one of his law books was stolen. He was so upset. I hated that I was at work and couldn't be there for him. So far there is no word from the school or the police, but the bookstores in the area are on the lookout for anyone that tries to sell them back. The police will also be checking the surveillance cameras they have throughout the law school, so perhaps they will get a lead from there. I can't believe someone would steal his books, but they are so expensive that someone probably wants to make a quick buck. SO UPSETTING. Not only is there an obvious monetary loss, but AJ took a ton of notes in the book margins and those are all gone too.

In an effort to make him feel better (because the walk/run/walk we took wasn't cutting it), I whipped up some pumpkin cheesecake while dinner (chicken and biscuits...perfect for this fall weather) was baking in the oven. I posted about this super easy recipe last year, but it is so short and simple that I will post it again.

Mix one tub Philadelphia Ready to Eat Cheesecake filling with a 12oz. can of 100% pure pumpkin, two teaspoons of ground cinnamon, and a half teaspoon of ground nutmeg. Pour into graham cracker crust and top with cinnamon sugar. Refrigerate for an hour. Viola!

I'm also letting him control the remote tonight. I know, I'm the best wife ever ;)

Here's hoping tomorrow is a better day!

Homemade Chipotle

After moving to DC last spring and discovering the amazingness that is Chipotle, I have been hooked. I would eat it every day if I could. Unfortunately, there is not one within walking distance of our new home and there is not one within driving distance of my school. This makes me very sad. Today I seriously considered getting on the beltway at lunch time to drive the 10 miles there and back on my 30 minute lunch break. Unfortunately, that is NOT possible.

So what is a good problem solver to do? Find a way to make my own Chipotle, of course!

I found this recipe for the special Chipotle rice on RecipeZaar.com:

Ingredients

• 1 teaspoon vegetable oil or butter
• 2 teaspoons fresh cilantro
• 2/3 cup white basmati rice
• 1 cup water
• 1/2 teaspoon salt
• 1 lime

Directions

1. In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted.

2. Add rice and lime juice, stir for 1 minute.

3. Add water and salt, bring to a full rolling boil. (Some people have had success with 1 cup of water, but when I've made it with 2 it worked for me).

4. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes.

5. Add in the cilantro and fluff rice with a fork.

I used a little more than 2 tablespoons of lime juice because I wanted to really be able to taste the lime. I also used 1 cup of long grain rice and 2 cups of water because that is what the directions on the back of the rice said. The rice was still a little undone, so I am guessing that can be fixed by adding a tad more water next time? Not sure....this is the first time I made rice that wasn't instant.

Doesn't it look just like the real stuff? It tasted exactly like it too!

(Excuse my dirty stove)

As for the rest of the burrito ingredients....

I made black beans for me and chicken for AJ. The black beans were easy. I opened a can and dumped them into the pan. Voila!

For the chicken I used Perdue Short Cuts. I heated the chicken strips in a pan for a few minutes, chopped them in my handy Slap Chop wannabe, returned it to the pan, and added a dash or ten of chipotle powder and cayenne pepper. AJ likes his food SPICY.

To top off the burritos I bought the traditional fare....pre-made of course. Wholly Guacamole might be my favorite guac ever because it tastes homemade. I like Sarah's Salsa because it is chunky and more similar to pico de gallo than traditional salsa. And the cheese....well, it is just Harris Teeter Mexican blend cheese. Sometimes a girl has got to be frugal! I bought tortillas as well, but apparently I didn't take a picture of them. The tortilla was the one thing that was noticeably different than what you get at Chipotle. It was much thicker and I couldn't figure out a way to steam it like they do in Chipotle. Oh well.

The whole process was kind of time consuming and way more expensive than buying two burritos at Chipotle since I had to buy normal size packages of all the ingredients. However, it was totally worth it. The burritos tasted very similar to the real thing. Also, we are big Mexican cuisine lovers in this house so I will surely use up the leftover ingredients.

Here is my finished product! If only I knew how to roll the burrito....

Easiest Pumpkin Cheesecake....EVER

I was not a fan of pumpkin flavored foods or drinks until a couple years ago. When I was home for Thanksgiving a while back and eating at our favorite diner back in NY, I decided to be adventurous and ordered a piece of pumpkin cheesecake. I had heard over and over from my family (as in extended family...we roll as a crowd) that the pumpkin cheesecake was awesome, but being the picky eater that I was, I never felt inclined to try any. Surprise, I loved it! I now actively seek out pumpkin cheesecake during the fall season.

Fast forward to the other day...I saw on Kappa Prep's blog that Ben & Jerry's has limited edition pumpkin cheesecake ice cream available at select stores. Our local Safeway did not have any of the ice cream, so I decided to make my own pumpkin cheesecake (how many times can I saw pumpkin cheesecake?). I started with a recipe, but after finding a ready to eat cheesecake filling, I decided to wing it and make my own pumpkin cheesecake. So without further ado....here is my recipe!

Easiest Pumpkin Cheesecake....Ever:


Mix one tub Philadelphia Ready to Eat Cheesecake filling with a 12oz. can of 100% pure pumpkin, two teaspoons of ground cinnamon, and a half teaspoon of ground nutmeg. Pour into graham cracker crust and top with cinnamon sugar. Refrigerate for an hour.

In the words of the 6 year olds I work with...Easy Peasy!


I definitely plan on making this when we are back in NY for Thanksgiving this year. I will wow my relatives with my newly honed domestic skills!