"for I was hungry and you gave Me food; I was thirsty and you gave Me drink; I was a stranger and you took Me in;" Matthew 25:35

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Thursday, August 30, 2012

Another Trip to Zucchiniland

Hello Readers,

As you can tell from my title, this is yet another blog about my beloved chini, if you have a problem with it, you may as well go away.  I mean, what kind of person doesn't like chini?  Okay, it is kind of weird tasting and you may have a texture thing, okay, don't go away, just read on, maybe you'll like my recipe anyways.  So yesterday I was talking to my cousin and she was not feeling well, and I told her that if I lived closer to her I'd bring her chicken soup and watch Wife Swap with her, because I've been watching it a lot lately.  Well, I started to feel sick and run down last night, maybe sympathy sickness, and I had no motivation to cook, or even move.
When I don't have motivation to cook I usually make soup, but I was worried that my husband wouldn't want it because he's been working outside in the summer heat all week, and I didn't want him to be turned off by the idea of soup, so I didn't cook anything.  After he got home and we got some stuff settled, we realized we were hungry, and well, I still have zucchini left.  So I asked him if he cared we had soup, and he said that he would eat anything I would make, especially at that point.

So my soup is kind of crazy, and everything is eyeballed so here it goes (maybe I'll name it):
Black bean and zucchini soup (catchy name huh?)
So I took a chicken breast out of the freezer and chopped it to bite-size pieces and cooked it in my soup pot without oil, but with plenty of garlic powder.  Then once it was cooked I added around 3 cups of water and 2 bullion cubes (low sodium chicken), half a bag of black beans that I cooked in December (about the same as half a can), some frozen mixed vegetables, and cubed zucchini.  To the soup I added (no measurements), cumin, cayenne (lots of it, it was pretty spicy), season salt, pepper, garlic powder, onion flakes, and dill.  I brought it to a boil and then let it simmer until the zucchini was/were translucent.  I'd say around 15 minutes? The great thing about soup is that it doesn't have to be perfectly exact, it all just kind of works.
Now I have to be honest, I was doubtful that this soup would even taste edible, but I was so grumpy and divalicious that I didn't even care at that point.  But guess what??  It was good, really good, and even my husband had seconds!
Oh and by the way, I served the soup with good old quasants (crescent rolls), aweee yeahhh.  All in all, it was pretty good, and pretty healthyish, for the most part, minus the rolls and the salt, and chicken if you're reallllllly picky.

Well, I am getting pretty hungry with all this food talk, and the dill Triscuits with cream cheese aren't cutting it, time to raid fridge and possibly the pantry.

Soup's on,

Meg

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