Broiled Portabello mushrooms and SW Chicken Stew
Earlier in June I brought a big Portabello mushroom to Leslie Anne's to grill along with some salmon. I cooked the leftover one at home. In either case, I slice the mushroom into pieces the thickness of my finger, place the slices into a plastic veggie bag, add a little olive oil and maybe some spices like pepper or Montreal Steak Seasoning), shake it up, and cook them. At home I put them into my little toaster oven and broil them for the same time as I toast garlic bread.
The Southwestern Chicken Stew is the same as my chicken soup, but I used less water this time. I rinse off a package of chicken thighs, throw them into a big pot of water, and boil the hell out of them. While the chicken is coming to a boil, I slice and dice a big onion and a half pound package of Hatch Green Chiles frozen from last August. By that time, I turn down the fire and make sure there is plenty of water. Then I add a package of soup mix by La Comida Loca from Albuquerque, New Mexico. If you can't find any mix at the store or online, try chile powder, ground comino, garlic powder, and a little sea salt. Then I add a can of sliced tomatoes and several sliced and diced yellow squash. When the chicken is tender, I pull out the thighs, remove and discard the bones and skin, cut the thighs into small pieces, and put the chicken back in the pot to let it simmer for another half hour or so.
The salad is the usual spinach, tomato, cucumber, mushrooms, broccoli, avocado, and olives. Yes, I like to cook and eat. I'm too poor to travel and take photos of my rail journeys and hikes like I used to. I haven't done any major model railroad improvements to photograph. Photography during a concert is rude and forbidden, and I'm not going to make intimate photos of my love life, so you get to see more food photos.
Broiled Portabello mushrooms and SW Chicken Stew
Earlier in June I brought a big Portabello mushroom to Leslie Anne's to grill along with some salmon. I cooked the leftover one at home. In either case, I slice the mushroom into pieces the thickness of my finger, place the slices into a plastic veggie bag, add a little olive oil and maybe some spices like pepper or Montreal Steak Seasoning), shake it up, and cook them. At home I put them into my little toaster oven and broil them for the same time as I toast garlic bread.
The Southwestern Chicken Stew is the same as my chicken soup, but I used less water this time. I rinse off a package of chicken thighs, throw them into a big pot of water, and boil the hell out of them. While the chicken is coming to a boil, I slice and dice a big onion and a half pound package of Hatch Green Chiles frozen from last August. By that time, I turn down the fire and make sure there is plenty of water. Then I add a package of soup mix by La Comida Loca from Albuquerque, New Mexico. If you can't find any mix at the store or online, try chile powder, ground comino, garlic powder, and a little sea salt. Then I add a can of sliced tomatoes and several sliced and diced yellow squash. When the chicken is tender, I pull out the thighs, remove and discard the bones and skin, cut the thighs into small pieces, and put the chicken back in the pot to let it simmer for another half hour or so.
The salad is the usual spinach, tomato, cucumber, mushrooms, broccoli, avocado, and olives. Yes, I like to cook and eat. I'm too poor to travel and take photos of my rail journeys and hikes like I used to. I haven't done any major model railroad improvements to photograph. Photography during a concert is rude and forbidden, and I'm not going to make intimate photos of my love life, so you get to see more food photos.