So I haven't posted in a while, but that's because I have been food busy!
First off, I found yogurt! It's this little store brand. I have to drive to Wilmette (about 20 minutes awawy) to get it, but it only has 15 grams of sugar per container so that is do-able. Plain yogurt has about 10 grams. So far, it has been pretty tasty. The blueberry is my favorite.
Then, I put to good use this book I just got. It's called A Cook's Guide to Chicago. I will have tons of little places to go to all over Chicago that sell everything from imported cheese to pierogies to ethnic foods of all types. My big trip was to Mitsuwa Marketplace. It's a mostly Japanese and a few other Asian ingredient supermarket and food court locted in Arlington Heights, which is southwest of Lake Forest. It's definitely a field trip but I was able to purchase pickled daikon, kim chee, Pocky, Japanese produce, and a bunch of other stuff, including a huge bag of brown sticky rice for $13. I was also able to have a nice lunch and I took home some dim sum for breakfast the next day, including a decent if not spectacular sticky rice in lotus leaf.
Over the weekend, I also went to the Mars Cheese Castle in Kenosha, WI, and got some string cheese and some cheddar with blueberry and some landjagger smoked sausage. Yum yum!
After the cheese castle, I hooked up with my aunt and uncle in Brookfield and we went to Penzey's Spice (Go everyone, or order from them online!) and afterwards, we went to the Olive Garden, where I tried the new Chicken Roma, which had good flavor but was a little heavy with the oil on the noodles.
I haven't been cooking much, however, because I made a huge soup pot of Heather's Magic Chicken Noodle Soup of Get Wellness. Here's how to make it:
Take one whole chicken and make sure it is clean. Put it in a large stock pack; I use a 7 quart one. Cover chicken with water. Throw in one bay leaf and about 2 tablespoons of coarse salt. Chop up two large onions, two carrots, and two stalks of celery and chuck it in the pot. Turn on the stove and boil it. Once it really gets going, throw on the lid and turn it down to a roiling simmer. Cook until the chicken is falling off the bones and the broth is tasty tasty. Put the whole pot in the frig over night. The next day, take out the pot and skim off most of the fat. Then take the meat off the bones. Discard bones and throw what meat you want in the soup back in the pot (freeze the rest of the met for some other use in the future). Turn the stove on and heat it until it is boiling. Throw in 3/4 of a package of country blend frozen veggies (mix of carrots, green beans, and corn) and about 8 oz of egg noodles (use more or less depending on how noodle you like it). Cook until noodles are done and then enjoy! It's good for what ails you!
I ate this soup for about a week, until I was tired of looking at it and my sniffles went away. I stuck about two large bowls worth in the freezer for future sniffle countering.
The next big cooking project (and this week's vegeterian recipe) is pumpkin curry. Take 5 small onions and slice so the onion slices look like little half moons. Saute in some oil in a large pot and then throw in 1 tablespoon ground cumin, 1 tablespoon ground coriander, 1 tablespoon garam masala, and 2 tablespoon of a sweet but not spicy curry (I like Penzey's Maharajah Curry. Can you tell I love me some Penzey's?). Cook until the spices are fragrant. Then throw in three cans of pure pumpkin (don't get the pie mix, that's just nasty!). Start cooking. If it looks like it is thicky and pasty, add in some broth to thin it out. This makes a hearty stew that I throw over brown rice. To add protein if I am being entirely vegeterian, I might throw in some seitan into the stew.
Also, remember, feel free to adjust the spices to your desired level. I like a little heat, so sometimes I throw in some red pepper. It's all about what makes you happiest!