Saturday, November 12, 2011

Chicken Stew/Soup and Apple Cinnamon Cakes

Winter makes me crave protein. Hot protein. Spicy protein. Seared, fleshy, flavorful mouthfuls of protein.

So I made an extremely thick chicken soup with chili-like flavors.

Step 1: Sear the chicken. Step two. Add liquids (chicken stock, and a ton of canned tomatoes with jalapeno peppers ^_^), garlic, celery, onion, chili powder...uhh...I don't remember what else. I was kind of just scrounging with what I had on hand.

Step 2: Remove the chicken when fully cooked from its broth and shred with forks. Return to soup pot.

Now let it kick it. Let some of the moisture evaporate (so boil, uncovered) and then cover and let it hang out til you want to dig in.
So good.

Time is really the main ingredient in all of this. Take the time to sear the chicken on all sides before adding the liquid. Let it cook. Remove. Let it cool. Shred it. Throw it back in and boil, and again let time take on the job of making the flavors really come together.

Then get up at 4:30 am on a Saturday to make Apple Cinnamon Strudel Cakes for your work meeting!

Brown sugar cinnamon topping.

Big apple chunks. Buttery batter.

These smelled like delicious, sinful, buttery apple autumn while they baked.

Ready for meeting.

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