Happy New Year one and all!
I hope the new year finds everyone comfortable, safe and secure. Oh, and WARM!
The January issues of a few of my favorite magazines have made their appearance and here is a brief roundup in no particular order!
A friend once told me that I like to pretend that I'm Martha Stewart! Well what's wrong with gracious living I said! It doesn't matter that I am NOT the world's greatest housekeeper, I strive to be and in my head I AM! Say what you will about Martha but she has single handedly influenced how we eat, entertain, and decorate our homes and gardens. She has elevated the domestic arts to higher heights than even Heloise did.
Here's a tip from Martha: “Refrigerate salad plates for an hour before setting the table. The chilled dishes will keep greens and vegetables crisp.” Now, as much as I do adore Martha, and that little tidbit does make sense, I admit I will probably never do that!
O, The Oprah Magazine
What is wrong with this picture? Is it just me or does Oprah look a little odd, like this is airbrushing at its worst? That aside, there are some interesting articles in this January issue. Here is one on New Year resolutions. I was never one for making a New Year's resolution but this year I have decided to focus on simplicity and living life in the moment and deliberately. I have come to that decision after reading recent posts from two of my favorite bloggers, Anita at Castles Crowns and Cottages and Ruben at Rattus Sribbus. Anita and Ruben are Mr. & Mrs. by the way!
Here is a little bit of trivia I found in this month's issue of Country Living, and I quote: Sure, Sir Isaac Newton defined the law of gravity-but he also invented the first known kitty door! Now I love that, an egghead with both feet planted in the every day. This featured tidbit was taken from the book Bubble Gum and Hula Hoops by Harry Oliver. I do have a subscription to this magazine but if I didn't, the picture of that adorable dog on the cover would be worth the price of a single copy!
The focus of Sunset magazine is on travel, home design, outdoor living and recipes and menus that celebrate the 13 Western states. My mother used to subscribe to this wonderful magazine and tried many a recipe and decorating idea with great results. One Sunday, she invited a few family members to the house to debut a new recipe from the magazine, it was Cioppino. It was outstanding and I have been a fan of this seafood "stew" ever since.
Following is a recipe for Posole (pictured above). I was first introduced to Posole when I arrived in San Diego back in 2000. It was on the cafeteria menu at work and I instantly fell in love with it. At work it was made with pork instead of chicken. I think what I like most about this dish are all the condiments you can add...lime wedges, cabbage, cilantro, radish, etc. to make it your own. Every bowl is basically the same and yet individual and unique. I thought I would share the following recipe that I found in the latest issue of Sunset. I haven't tried it yet but believe me I intend to.
Speedy Chicken Posole with Avocado and Lime
3 large poblano chiles (1 lb. total)
6 garlic cloves
1 large onion
2 cans (14 1/2 oz. each) white hominy
1 1/2 pounds boned, skinned chicken thighs
1/2 teaspoon kosher salt
2 teaspoons dried Mexican oregano*, divided
2 tablespoons olive oil
3 cups reduced-sodium chicken broth
3 tablespoons ground red New Mexico chiles*
Garnishes: sliced avocado, lime wedges, cilantro sprigs, and sour cream
2. Meanwhile, in a food processor, whirl garlic to mince. Cut onion in chunks and pulse with garlic until chopped; set aside. Drain hominy; set aside.
3. Cut chicken into 1- to 1 1/2-in. chunks and sprinkle with salt and 1 tsp. oregano. Heat oil in a 5- to 6-qt. pan over high heat. Brown half the chicken lightly, stirring occasionally, about 5 minutes. With a slotted spoon, transfer meat to a plate. Repeat with remaining chicken.
4. Reduce heat to medium-high. Add onion mixture and remaining 1 tsp. oregano to pan and sauté until onion is softened, 3 minutes. Meanwhile, in a microwave-safe bowl, microwave broth until steaming, about 3 minutes. Add ground chiles to pan and cook, stirring, about 30 seconds.
5. Add broth, hominy, and chicken to pan. Cover and bring to a boil, then reduce heat and simmer to blend flavors, 10 minutes.
6. Remove stems, skins, and seeds from poblanos and discard; chop poblanos.
7. Stir poblanos into posole and cook 1 minute. Ladle into bowls; top with garnishes.