Unemployment - Day one!

Saturday, August 6 - my first day of unemployment!

I did antigravity yoga for the first time ever. It uses a fabric hammock sort of thing and was fun and a great workout - I'm still sore 2 days later. I can't wait to go again.

 

Then I made dinner and had some friends over to celebrate. I made chicken and/or bean tacos, mexican rice, and dips. I totally made everything up, didn't even reference any recipes, so I was thrilled that it all turned out great, although perhaps a little spicy for some people.

salsa - in progress

Tim, me

helpful!

 

tacos!

 

taco fillings - spicy simmered chicken, vegetarian black beans

mexican rice, thanks to my lovely rice cooker

corn salsa, tomato salsa, guacamole

Richard and Brett

Recipes:

Corn salsa

serves 6 to 8

6 ears of corn, kernels cut from the cobs

2 red bell peppers, diced, seeds and ribs discarded

1/4 cup finely chopped red onion

1/4 cup chopped cilantro

to taste:

salt and pepper

regular and/or chipotle chili powder

cumin

Combine the first four ingredients in a medium bowl. Season with the spices - start with about a teaspoon of each and add more depending on how spicy you want the salsa. Serve with tortilla chips or as a taco topping.

Spicy Simmered Chicken

serves 6 to 8

1 large (28 oz) can of diced tomatoes

1 regular (14.5 oz) can of tomato sauce

6 cloves of garlic, skin removed and cut into halves

2 jalapenos, chopped (seeds and ribs removed if you want to cut the heat)

1/2 red onion, chopped

1 can chilis in adobo (optional - omit if you don't want it to be spicy - but they add a great flavor!)

to taste:

regular and/or chipotle chili powder

cumin

salt and pepper

red pepper flakes

3 pounds boneless, skinless chicken breasts and/or thighs

Combine the first 6 ingredients in a large pot with a lid. Add water to fill the pot to a little over halfway. Add spices - start with a tablespoon each, and taste sauce and increase as necessary to reach desired flavor.

Add the chicken pieces to the sauce and turn the burner on to medium-low heat. Simmer, stirring occasionally, for about 2 hours.

When chicken is cooked through, remove the chicken pieces and put on a plate. Use an immersion blender to puree the veggie pieces in the sauce. Shred the chicken and add back to the pot. Continue to cook on low for another 30+ minutes.

Drain the chicken in a fine strainer over a large bowl and serve with tongs. You can throw out the sauce or save it for a spicy soup base. (I plan on adding more chicken, corn, beans, and peppers for dinner later this week.)