It’s a BLIZZARD, people!
Not that kind of blizzard… (a delicious pumpkin pie blizzard)
A blizzard blizzard!
My poor, tiny little car was almost launched off the highway on multiple occasions coming home tonight, because the wind is howling something fierce! I’m just praying that this doesn’t turn into another one of these… 8O
In other news, I wanted to tell you that my Baked Tofu, Rice & Roasted Vegetable lunch was SO delicious and held me over SO well today! Ben came to eat with me and finally threatened to leave if I wouldn’t hurry up because I was taking forever – savoring each and every little tofu nugget! (He wouldn’t have really left me ;) ) True, it’s only the second way I’ve prepared tofu – but cubed and baked is where it’s at. For now, anyways! :D
So remember the pot of gold at the end of the rainbow, aka the secret stash of slow cooker cookbooks, I found this weekend?!
I can’t believe I forgot I had these! One of my best friends got us a slow cooker and all of these cook books for our wedding, but I think I put them in storage for the Spring/Summer (we got married in early Spring) and never rummaged them back out.
And just because it’s so friggin’ cold out – honeymoon memories! Oh the warmth of Cabo San Lucas…take me back!
Anyways, I dove into the books this weekend and found recipes in all of them to make this week! That’s right – we’ve got 4 nights of slow cooker goodness going on. Well, tomorrow’s dinner doesn’t technically require a slow cooker, but the recipe was still found in one of the cookbooks. :)
Tonight’s dinner was adapted from a recipe in the Not Your Mother’s Slow Cooker: Recipes for Two cook book.
So glad I have this in my arsenal, because one thing you’ll definitely get from slow cooker recipes is LEFTOVERS! Sometimes too many, so recipes for two is perfect for Ben and me.
Mexican Tofu & Rice Slow Cooker Soup
Adapted from the Sopa de Casera with Chicken, Tofu, Avocado, and Beans recipe in the Not Your Mother’s Slow Cooker Recipes for Two cook book.
1/2 cup onion, minced
1 clove garlic, minced
1/4 cup + 3 Tablespoons cilantro, divided
2 Tablespoons medium grain brown rice, uncooked
1 cup Great Northern beans (or cannellini beans), drained and rinsed
dash of dried oregano
dash of red pepper flakes
5 cups chicken broth, divided*
1 cup cooked chicken, shredded
1/2 cup extra-firm tofu, cubed
2 cups baby spinach, torn
salt & pepper
2 roma tomatoes, chopped
1/2 avocado, chopped
1. Combine onion, garlic, 3 Tablespoons cilantro, rice, beans, oregano, red pepper flakes and 3 cups of chicken broth in slow cooker. Cook on high for 2.5 hours (or until rice is cooked).
2. Add remaining cilantro, chicken, tofu, spinach and S&P, and cook for 20 more minutes on high.
3. Serve topped with tomatoes, avocado and a squeeze of lime.
*If making ahead of time, you will need ~2 more cups of chicken broth to make “soup like” again.
This soup was so unique! A nice zip from red pepper flakes, comforting goodness of chicken broth and a nice ting from the lime juice.
Plus the texture from the shredded chicken and cubed tofu were just perfect!
I served my soup with some chips and guacamole. Oh. Yum.
Here’s my recipe for Lightening Quick Guacamole:
Mash one avocado with salt, pepper and garlic powder. Squeeze in some lime juice, stir in chopped roma tomatoes and serve cold!
I love guac! Buttery, garlicky and so special. :)
Oh, ps, some people like to use the “spoon scoop” method of getting to the avocado flesh, but I find it’s much easier to “peel” the avocado. Much less mess and no avocado waste!
This was a truly unique soup and like the book says, it was perfect for two. Ok, we had some leftovers, but not much! ;)
Tonight I am settling in to watch The Bachelor and text back and forth with my girlfriend all episode long. We like to gossip about what’s happening via BBM (blackberry messenger.) ;)
What’s your chip dip of choice?
I looooove, love, love homemade guac – but there’s something to be said for a nice, crisp potato chip and cold, creamy French onion dip! Oh, and Beanis!