Crave-Worthy Tomato-Potato Chicken Consumee (The fourth recipe in a series for lazy people who don't actually enjoy cooking, but do very much enjoy eating.) This is, quite possibly, the easiest soup you will ever make in your life. And yet it's so good. This is great when you're kind of in a rush and need to eat within an hour or two of putting the soup on the stove. So tasty that you'll crave it night and day, by gum! What you will need: - 12 cups of chicken broth - 3 large chicken thighs or drumsticks (you can put in more chicken if you like) - 3 large potatoes - 3 large tomatoes What to do: Dump the chicken broth into a pot, and turn on the flames. Wash the chicken parts and dump them into the broth. Wash and cut up the tomatoes into 16ths. Not that it's that specific, but that's the size of the pieces that you're going for. Throw them into the broth. Wash, peel, and cut the potatoes into biggish cubes. Don't cut them too small, because those suckers will fall apart. Throw them into the broth. Boil the whole thing for 1.5-2 hours on medium heat, until the potatoes are soft and crumbly and the chicken is falling apart. Take out the skin and bones of the chicken if you didn't buy the boneless, skinless thighs. And voila, you have soup. This soup is extra special good if you serve it with rice, especially the toasted, brown crust of rice at the edge of your rice pot. Let the rice soak in the soup before each bite, and it will be crunchy and tender all at the same time. Yum! Serves: 6 people, depending on how hungry they (you) are. |
Sunday . April 7 . 2002 . 11:52, oops, 12:52 |
la diferencia I finished my Primary Care paper! It almost killed me, but it's done. I'm more proud of myself for finishing the paper today than I am of the actual paper itself, but I'll take what I can get. To quote Frank Drebin, "What we have here may not amount to more than a hill of beans...but this is our hill...and these are our beans." Aside from that, it's been an uneventful weekend. Right now, I'm waiting on some laundry. Last night, we watched "Zoolander." Later, I have to do some studying for my Primary Care final exam. Oh, I also just realized that it's Daylight Saving's today, so there goes another hour from my day. Lousy farmers. Last night I made some soup. I haven't been cooking so much lately, since we've been in Slumtown and the effort is just too great, but yesterday, I was just really craving sustenance that wasn't take-out or served on a plastic, teal, hospital cafeteria tray. It's my Crave-Worthy Tomato-Potato Chicken Stock Soup, recipe featured in today's Bikini Briefs. What can I say, I live to give. So the big news in the neighborhood now (my neighborhood near school, not the neighborhood in Slumtown, though some might argue that the two are equally decrepit) is the grand opening of a new supermarket. Really, it's the grand re-opening of an old supermarket that's been closed for about six months, but it looks so completely different, it might as well be a whole new building, let alone a whole new management. The old supermarket was, to put it delicately, a pit. It was in an old warehouse, with 40-foot high ceilings, flaking brown paint, dirty aisles, and discolored meat that smelled bad. They never re-stocked. Their produce was wilted and brown-spotted. There were roaches. And while their Goya aisle was admittedly impressive, that was about all they had going on. The old supermarket was always empty. No matter what time of day you went, you might see maybe one or two medical or dental students wandering the aisles in a daze (sometimes picking through a pile of tomatoes in an attempt to find one that was not bruised or covered in dust) but that's about it. Despite the fact that it was technically the only large chain supermarket nearby, all the other business in the neighborhood went to the more mom 'n' pop type operations. La Diferencia and Fine Fare were doing well. Some people took the bus to C-Town. Others, like myself, just got on the subway and went down to the Upper West Side. Yesterday, I heard the news that the market had re-opened, and went there to get some soup fixings. I couldn't believe it. In the stunned words of one classmate, "It's, like, an actual legitimate supermarket!" There was a deli aisle with fresh meat, fish, and bread. The produce was fresh and plentiful, and there were even those little water sprayer things hooked up to periodically rehydrate the stock. They had food! Lots of food! Brands that I had actually heard of! Even little yuppie-hipppie (yippie?) snack foods thus far unheard of in this neck of the woods, like gourmet chips, pita and soy-based snack foods, sundried tomatoes packed in oil, and an admirably large cheese section. It was insane. And it was packed. It was almost like being at a block party, with people from the neighborhood filling every aisle, cooing over prices and basically buying everything in sight. "They have an olive bar!" I heard one customer squeal in awe. It took me 15 minutes to do my shopping, and maybe 20 minutes of standing on the mile-long line before I could check out. I love the new supermarket. I hope it'll stop being so crowded after the whole Grand Opening buzz is over, but heck, I'll come at off-hours. It makes my life so much easier to not have to get on the subway every time I need to go to a decent supermarket. And yet, part of me is kind of sad, because I know now that the eagle has landed, the other smaller supermarkets in this neighborhood are basically screwed. La Diferencia indeed. xo Michelle |
Bikini Briefs |
Crave-Worthy Tomato-Potato Chicken Consumee (The fourth recipe in a series for lazy people who don't actually enjoy cooking, but do very much enjoy eating.) This is, quite possibly, the easiest soup you will ever make in your life. And yet it's so good. This is great when you're kind of in a rush and need to eat within an hour or two of putting the soup on the stove. So tasty that you'll crave it night and day, by gum! What you will need: - 12 cups of chicken broth - 3 large chicken thighs or drumsticks (you can put in more chicken if you like) - 3 large potatoes - 3 large tomatoes What to do: Dump the chicken broth into a pot, and turn on the flames. Wash the chicken parts and dump them into the broth. Wash and cut up the tomatoes into 16ths. Not that it's that specific, but that's the size of the pieces that you're going for. Throw them into the broth. Wash, peel, and cut the potatoes into biggish cubes. Don't cut them too small, because those suckers will fall apart. Throw them into the broth. Boil the whole thing for 1.5-2 hours on medium heat, until the potatoes are soft and crumbly and the chicken is falling apart. Take out the skin and bones of the chicken if you didn't buy the boneless, skinless thighs. And voila, you have soup. This soup is extra special good if you serve it with rice, especially the toasted, brown crust of rice at the edge of your rice pot. Let the rice soak in the soup before each bite, and it will be crunchy and tender all at the same time. Yum! Serves: 6 people, depending on how hungry they (you) are. |
