springdellgirl

Things I am Loving In Cold Dreary January

Is this month over yet? Why is January the most cheerless month of the year and feels like two interminable months all rolled into one? Bring on February. In trying to survive the gray and the gloom I have found a few things that are making it slightly more bearable.

#1 A Heated Throw Blanket

I got this little gem for Christmas and it is my new best friend. How did I ever live without you? It is perfect in that it allows me to be perfectly toasty while watching movies on the couch and Tyler can stay cool and non-toasty...since it is a throw blanket...and technically not meant for two. Perfect.

While I am staying toasty and cozy I am watching this:

#2 PBS Masterpiece rocks!! I love it and I just can't get enough of this series. I am absolutely smitten. Check out the trailer. It is so good.



#3

This is my favorite magazine (thanks sisters for the subscription). I get very excited when it arrives in the mailbox...of course it usually disappears and I have to wrestle it away from Reilly. One of my New Years Resolutions was to try some new recipes. That isn't really too hard for me to accomplish since I like to cook but I REALLY need to add some great new recipes to the old dinner repertoire. Most of the ones I have tried this month have been okay...nothing too thrilling in a knock-your-socks-off way UNTIL...last night when I made this:

Thai Chicken Soup

OH.MY.GOSH. I could've licked the pot clean...Tyler pretty much did. No joke. I believe he had thirds. My kids all liked it too except for Ailey who hates everything. You just can't win with that girl. But seriously...DELICIOUS. It's very easy and quick to make and not to mention cheap!!

Here's the recipe. TRY IT!! It has gotten rave reviews online and I add mine as well. This soup knocks it out of the park. It is really good vegetarian too.

Thai Chicken Soup (from Jan. 2011 Food Network Magazine)

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons green curry paste
• 6 cups low-sodium chicken broth
• 1 15-ounce can coconut milk
• 1 tablespoon fish sauce, plus more to taste
• 2 red bell peppers, thinly sliced
• 4 ounces thin rice noodles, broken into pieces
• 2 small skinless, boneless chicken breasts (about 1 pound), very thinly sliced crosswise
• 1 tablespoon fresh lime juice, plus more to taste
• 1 cup roughly chopped fresh cilantro

Directions

Heat the vegetable oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Add the garlic and curry paste and cook, stirring, 1 to 2 minutes. Add the chicken broth, coconut milk and fish sauce; cover and bring to a boil.

Add the bell peppers and noodles and simmer, uncovered, until the noodles are al dente, about 3 minutes. Add the chicken and simmer until just cooked through, about 3 more minutes. Stir in the lime juice and cilantro. Add more fish sauce and lime juice, if desired.

(I doubled the recipe, slightly upped the curry since we like things spicy around here, upped the fish sauce and lime juice as well.)

Have a great weekend!!