El Pollo

Our grocery is usually a total madhouse at lunchtime, and again just after 5 on weekdays.  On weekends, if you don't get there first thing in the morning, it is often best to avoid it entirely.  I've gotten pretty good at finding all the things I use on a semi-regular basis, but being an adventurous sort in the kitchen means occasionally using new ingredients, which means spending a lot of time staring in aisles, trying to decode the complex and arcane methodology by which the local food mart "organizes" potables, a task regularly complicated by other people engaged in the exact same activity--or even worse, simply taking up space in the aisles while chatting with friends, poking at their phones, or staring fixedly at the bottom shelf while their cart sits abandoned twelve feet away.

I quickly reach a point where I grab jars that look right and hope for the best, which is how I ended up with whole artichoke hearts instead of those that were quartered, and didn't notice the mistake until I opened the can, and set about hacking at the vegetables with a knife, cursing my own inattention.

Spanish Chicken
1 3/4 lb boneless skinless chicken bits, cut into 1 inch pieces
1 lb turkey Italian sausage, cut into 1 inch pieces
1 1/2 C red bell pepper, chopped
1 C chopped onion
2 cloves garlic, finely chopped
1 t dried oregano
1/2 to 1 t crushed red pepper
1 can (28 oz) diced tomatoes, undrained
1 can (6 oz) tomato paste
1 can (14 oz) artichoke heart QUARTERS, drained
1 can (4 oz) sliced ripe olives, drained
3 C hot cooked rice (this can be made toward the end of cooking time.  It goes in bowls, not the pot)

• Mix everything except artichoke hearts, olives and rice in slow cooker.
• Cover and cook on Low 6-8 hours
• Stir in artichoke hearts and olives; heat through.  Serve with rice.

 I also messed up and put the olives in early, but it doesn't matter.

drinkable sandwich

Dad once found a recipe for Cream of Reuben Soup, which I may have mentioned in the past, but I never bothered to actually give you the recipe.  I like to leave 'em wanting more.

Cream of Reuben Soup
6 C chicken broth
3/4 lb cooked corned beef, chopped (you can use the deli meat if you can't get a real corned beef somewhere.  They're easier to find in March)
10 oz can, sauerkraut, drained
1 large carrot, peeled and grated
1/2 C chopped onion
1 garlic clove, minced
1/2 t dried thyme
1 Bay leaf (or two.  Two works.)
1/4 t ground white pepper (I've never found white pepper, so I just use black pepper.)
1/4 t tarragon
3 T cornstarch mixed with 1/3 C water
2 C (8oz) shredded Swiss
1 C heavy whipping cream
rye bread crumbs, toasted (go with rye croutons.  Chop the bread slices into squares, and toast them in batches on baking sheets in the oven.  Only toast enough to make a meal, because you want them crisp when they top the soup)

• Combine ingredients above from broth to tarragon in large soup pot.  Bring to a boil over medium heat.  Reduce heat and simmer 30 minutes.  Remove bay leaf.

• Combine corn starch and water, and stir smooth.  Stir into soup and bring to a boil, stirring constantly.  Cook and stir 1 minute.
• Remove from heat.  Add cheese and cream.  Stir until cheese melts.
• Top each serving with toasted rye cubes.

From the very first time Dad and I made this, it has remained one of my favorite recipes.  It's only fair that you have me over to try yours.