Emotional Eating: Not Just for Rainy Days!

My Grandpa John is 92, and he's not feeling so hot this week. Since I'm here on the west coast with nothing to do but call my mom to check in, I decided to eat sweet corn in celebration of my favorite Nebraska farmer.

I was hoping to make a chilled corn soup, but since I *still* don't have a fine-meshed sieve (first world problem!), I bagged that and went for sauteed instant gratification.

Grandpa John's Creamy Sweet Corn

6 ears sweet corn, cut from cob

2 Tbs. butter

1 spoonful low-fat cream cheese

1 glug skim milk

cilantro

paprika (smoked if you've got it)

sea salt and cracked pepper

Heat up a skillet, melt half the butter and throw in your corn until it's turning a happy sunshine color. I could eat sweet corn raw, so I don't cook it more than about four minutes. Add the S&P, paprika, and cilantro. Then toss in the cream cheese, help it get melty in the pan, turn down your heat and finish with the butter and milk. Add more S&P if you like.

Move ON, Nutella.

Yesterday I left the grocery store with approximately 12 dairy products...total products purchased=18. That should tell you something about how well Jillian's 30-Day Shred is going. But I'm not here to moan. I'm here to tell you how to make the world's most splendid bagel spread.

MMMMMM.

It goes something like this: Take a clementine or orange-like fruit, squeeze the juice into a softened block of Neufchatel (pronounced noof-shah-tale, IMHO), add a little spoonful of brown sugar, a wee bit of almond extract and prepare to be exalted by all who consume this glorywork (new word I invented).

Photography is a hobby that I have only mastered in my brain, so instead, let this vivid description compel you to cook/stir!

Breaking Ground

Learning to cook Thai and Indian food (like they can be lumped together so casually, ha) is one of my top to-dos this year. Last night Kelsey came over and we tackled Thai Coconut Chicken Soup together. I have to say, it was so tasty, the entire pot is gone, less than twelve hours later. We started with the idea from The Williams Sonoma Cookbook, which my dad got me for Christmas, but since we were missing an ingredient or two, the recipe became a little more our own. Unfortunately, there was no time to stop for a picture between bowls, so you'll have to settle for the happy yellow lining of my soup pot.

Harder to find ingredients always held me back from trying Thai cooking before, since I'm not usually the plan-what's-for-dinner-type. But we finally went looking for lemongrass and all the other fixings (which turned out to be rather normal, actually), and the result was utterly worthwhile. Hopefully you'll have time to try this one soon!

Thai Coconut Chicken Soup

*serves about six*

2 large boneless, skinless chicken breasts, sliced very thinly

1 glug extra virgin olive oil

1 quart chicken stock

2 cans light unsweetened coconut milk (believe me, it's plenty rich)

1 stalk lemongrass (peel off the top layers, chop it in three inch bits, then plan to fish it back out)

1 jalapeno pepper, diced

2 Tablespoons fish sauce

2 Tablespoons curry powder

1 clove garlic

1 teaspoon turmeric

2 limes, juiced

1 package Trade Joe's rice noodles

Ginger, about six thin slices (peel it, as the skin comes off in cooking even if you skim it out)

Cilantro and basil, just for a fun little herb garnish

1 cup mixed veggies, such as carrot, spinach and/or mushrooms

Warm the olive oil in a soup pot and cook the chicken strips in batches, just a minute or so on each side. Place cooked chicken on a plate close by. Once the chicken has been cooked, add the chicken stock to the pot and scrape up the yummy bits, then add the coconut milk, ginger, a clove of garlic, the jalapeno (however much you can handle, a whole pepper makes it nice and hot), fish sauce, curry powder, turmeric, and the lime juice. Simmer for a little while the flavors get friendly. Add the carrots now, if that's your thing.

Return the cooked chicken to the pot, and add the rice noodles. Simmer some more while those noodles get soft, and taste as you go (with a clean spoon, duh) to make sure you have the flavors right.

Serve in big bowls with big spoons. Cilantro and basil are fun on top. It's comfort food without the gravy. Enjoy! :)

The Bachelorette RETURNS!

Nowadays, few people are willing to admit they still watch The Bachelor. The poor show has gone so far downhill that most are distancing themselves even from the glory days. Trista and Ryan? I'm sorry, who?

But alas, even after Meredith dumped that STUD from Texas, even after she ousted Bob (who, we all admit, turned out to be a tool after all), she may be making a comeback.

That's correct, folks. Meredith Phillips has a new COOKBOOK!!! AHHHHHHH!


She may have made some mistakes in love, but I have a feeling this girl's a kick-ass chef. I plan to put this on my amazon.com wishlist, and maybe someone will surprise me on my birthday. :)