Down Time

Literally.......  So the sad news is I lost my job.  I am scared, this is a first for me; for both losing a job and not having any prospects to move onto.  I have always had something else, and while this job was a stepping stone I wanted to step out when I was ready.  Not, when I was forced to.  I hit the pavement today and got very disgruntled.  I was under the impression it might be easier.  Jobs and business (when I owned my own company) have always come very easy for me.  I was "slapped" across the face with reality today and the state of our economy.  OK enough whining, you really don't want to hear all about it.  Tomorrow I am off to give resumes to the local restaurants in town.  If that doesn't pan out I will move down a tier and try some of the box stores.  Meanwhile this is my chance to put a game face on and do my good deeds.  I have time and I cannot panic (which I have done believe me).  So I will cook.  And since I have chosen to help others I am going start by helping someone who has been nothing but good to me.  My friends whom shall remain anonymous at the moment will be the recipient of my 4th Good Deeds Meals on Wheels Campaign.  My first was with the Thai Pumpkin Soup, second was mac and cheese which I was able to give to a boy I used to work with who was helping his friend through a crisis and didn't have time to eat/cook anything.  Third was a chicken and vegetable/barley soup to a very nice man who was working so his co-worker could rescue his truck from the side of a mountain.  Pssssttt, I enhanced it night before last, Way Better second time around with the new ingredients.  I will share that recipe with you.  However, I am going to indulge you in a new spin of my way favorite enchiladas.  These were put up to a enchilada master for comparison and while not quit as good definitely better for you ;-) 

Tortillas (I am using the uncooked ones you can get in Costco) or I also use Trader Joes
1 zucchini
4 or 5 cloves of garlic (mine were small)
Green tomato salsa (oops I will share that with you later once I perfect it) or salsa verde
Peppers
Spinach
Plain Yogurt
Cheese

I know scary ingredients right, but really you can use anything inside.  I got the shells laid out.  Chopped up my zucchini, peppers, garlic and spinach and mixed into pile.  Shredded some sharp cheddar cheese and laid a sprinkling of cheese in the middle of the tortilla.  Then I added my veges and rolled.  I topped the enchiladas with Plain yogurt, sprinkled a little more cheese and then added my green tomato salsa.  Baked for oh about 15 minutes and served with a side of re fried beans.

If you are interested in the Good Deeds Meals on Wheels Campaign post a comment.  You can donate if you like or if you want to join in let me know and I will give you my vision of that this is going to be.  I am always up for ideas too.  Well, that wraps this post up.  I am off to walk my dogs and decompress on this lovely fall evening.  Happy Cooking!!!!! 

It's Pumpkin Time

With Halloween just around the corner and the fall chill in the air I started making soups again.  Now I love soups and I am actually good at making soup if you can believe that.  It just so happened that I had a pumpkin who took a little spill at work and cracked open.  Hmmmm, now I am forced ;-) to make something with this pumpkin for it cannot go to waste.  With that being said my soup craze kicked off.  I visualized, I pondered and ended up making Thai Pumpkin Soup.  I shared with a few daring folks (apparently the name just doesn't strike people as appealing) and everyone raved about it.  So come on, it is good for you, is cheap and easy to make and best of all it is very filling.  Here is what you will need to get

 1 shallot
2 or 3 Thai chilis
Ginger
4 or 5 Garlic cloves
1 pumpkin
3 cans coconut milk
2 cups vegetable stock
Cilantro
2 TB mushroom-flavored soy sauce
1 Lemongrass stalk
3 Kafir lime leaves

All I did was cut the pumpkin in half and roast it to soften the insides.  It doesn't have to be completely cooked through.  Scoop out the insides into a crock pot or soup pot.  Add all wet ingredients, maybe even a little salt and pepper if desired.  In a skillet I took the ginger, chilis, garlic and shallot coarsely chopped and sauteed them in a little olive oil.  Then I put them into my food processor and chopped finely.  Added all the rest of the goodies into the crock pot and put the lid on.  Came home to a wonderful aroma and a delicious healthy soup.  

P.S.  I did puree the soup afterwards in my food processor, but some preferred it chunkier.  

Today I am going to be working on a chicken vegetable soup.  It is still chilly out there.  However, I must get to cleaning my house and then off to take some fall pictures.  Have a fabulous day folks.  Happy cooking!