Omnomnom
Saute some finely-diced onions on low until they start to get translucent, add some thinly-sliced carrots and a bay leaf (fresh if you're at my parents' and can run out to grab one from the tree; dried otherwise) and let them get good and comfy. Your corn tortillas are insufficiently stale, so throw them in the oven to dry them out a bit. Throw a jalapeño pepper into the oven too to get it nice and roasted.
When the carrots and onions are good and mellow, drain a can of garbanzo beans and toss them in. Turn the heat up just a tad. Curse your lack of forsight in not confirming that your parents have canned diced tomatoes in the pantry, and toss in a can of untainted tomato sauce instead. And some water, and just a bit of veggie broth for the salt and celery content.
Let it do its thing. Pull out the tortillas and let them cool off. Notice that the soup is really not as bulky as you'd like and throw in some frozen spinach. Cut the tortillas in quarters lengthwise, and then into little strips.
Heat up some peanut oil on high until it is doing the "I am so hot and sizzling" thing. Feel briefly bad about creating
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
prismakaosdeath, but remind yourself that (a) no one here has peanut allergies and (b) the store had no grapeseed oil. Toss in the tortilla strips and fry until they change color and get a bit puffy. Pull them out again and let them rest on a paper towel.Look mournfully at your still-only-mostly-roasted jalapeño. Pull it out and hold it up to the flames on the stovetop until it starts making exciting popping noises. Rotate and repeat. Try not to jump every time, but accept its inevitability a few times in. Dice up your totally-roasted jalapeño and throw it in the pot.
Turn your attention to your tragic winter excuse of an avocado. Slice it up. Leave everything alone for a bit.
When the soup is done, serve garnished with fried tortilla bits and tragic avocado slices. It is amazing.
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For next time:
- Go shopping more than a day before cooking the soup--both the avocado and the tortillas suffered from not having had sufficient time to hang out in a kitchen. The tortillas were easy to compensate for; the avocado less so. Possibly this is one of those reasons people only use avocados when they are actually in season.
- You know, I thought I'd miss the chunks of tomato, but I really didn't. But I'd throw in some more veggies if I had them on hand--corn would be good. And the chickpeas might have been happier if they'd been dried instead of canned - that syrupy liquid is good for bringing the salt, but it overpowers the flavor until you've cooked them down a bit.
- Just a squeeze of lime juice would have brought out a lot of brightness, I think. But then, I always think that about dishes with chilis.
Tomorrow: quiche with goat cheese, sun-dried tomatoes, and spinach.
Possibly tomorrow morning: the legendary
epershand jalapeño-cheddar scones.I love the way being at my parents' house brings out my inner domestic goddess. Even if I am kind of Gerard-Way-level unshowered and wearing dirty laundry.
I do not love that the movie options at my parents' house tonight are "genius loses mind" and "cancer." (I picked "cancer", which turned out to be the right choice because I AM beginning to be won over by the unapologetic monologues and John Donne references in Wit. They are ARGUING ABOUT PUNCTUATION. My HEART.)
ETA: Wit is apparently the movie where Emma Thompson plays
oliviacirce in her future. She accidentally introduced herself as "Lucy, Countess of Bedford." ::sporfles::
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biscuitssoup! (Sorry, I'm multitasking here.) Is there a scone recipe?no subject