After a long day at church, you don’t want to get out a chopping board. You want to eat something right away. That’s the thinking behind this simple, cooks-in-the-crockpot-all-day soup.
We’ve eaten this meal so many times, I actually got tired of eating it.
Of course, it didn’t take long before I wasn’t tired of it anymore. And if you try this recipe, you’ll find out why.
Crockpot Chicken Chili
Makes: 6-8 servings
2 chicken breasts 3 cups chicken broth 2 cans white beans (don’t drain) 1 cup frozen corn 1 tbsp olive oil minced garlic (optional) banana peppers (or any diced spicy peppers – optional) squeeze of fresh lemon 1 tbsp salt
(Shredded cheese and tortilla chips to garnish, optional)
• Put all ingredients into a crockpot and stir. • Cook on low heat for 6-7 hours. • Remove the chicken breasts and shred the meat. • Put the chicken back in the crockpot. • Stir and serve. Garnish with cheese and tortilla chips.
While he was on his mission, my dad didn’t stop eating cookies. I’m sure the thought never even crossed his mind. Instead, at the very front of his little grey mission notebook, he wrote down what he could remember from his mom’s chocolate chip cookie recipe. The page is yellowed like an ancient document, spotted with the brown stains of being used constantly over the years. There are more recipes underneath it and on the other side of the page, but none of them quite compare to the omnipotence of this cookie. Wait, why am I describing it when you can see for yourself?
There it is. The ultimate recipe. Simplicity combined with chocolate and light, fluffy chewiness.
Photographic evidence. Now you *have* to make it.
Funny story time. Once when my brother was very small, we had fish for dinner. Afterwards, we made dad’s chocolate chip cookies together. My toddler brother picked up a container full of leftover fish parts and dumped it right into the cookie bowl. It wasn’t very funny at the time. We didn’t eat it. We didn’t give up, either. We simply started over, keeping all fish entrails out of reach this time. No one and nothing can stop my family from eating homemade chocolate chip cookies.
Not even fish entrails.
And with that, let’s take a look at the real recipe. The one in the photo is almost perfect, but it has too much salt and is a little vaguer than I’d like.
Dad’s Chocolate Chip Cookies
Makes: 3 dozen
1 & 1/3 cups butter 1 cup brown sugar 1 cup white sugar 2 eggs 2 tsp vanilla 3 & 1/2 cups flour 1 tsp baking soda 1/2 tsp salt 1 bag chocolate chips
Preheat the oven to 350°F.
In a large bowl, cream the butter and sugars together.
Mix in the eggs and vanilla.
Add the flour, baking soda, and salt.
Stir the dry stuff together, then stir it together with the wet stuff until everything is well combined.
Stir in the chocolate chips. Taste the batter.
Put cookie-sized balls of the dough onto a well-greased (or parchment paper covered) baking pan, spaced evenly apart
Quick, think of a meal you ate all the time when you were a kid! Was it beef stew?
No? Well, it was for me. And now that I’m old enough to actually operate a kitchen, I got to see how it’s made. It’s surprisingly easy. Just imagine bite-sized pieces of steak soaked in broth with carrots, potatoes, and celery.
I can’t think of anything in the world more ordinary and satisfying.
Mom’s Beef Stew
Makes: 6-8 servings
1 pound beef flank, round or sirloin steak – cut into bite-sized pieces 1 onion, chopped 2 cups celery 1 tbsp garlic powder 6 cups water 3 tbsp instant beef bouillon 1 cup carrots, chopped 1 cup frozen green peas 4 potatoes, peeled and chopped 2 bay leaves 1 tbsp dried oregano leaves 1 tbsp dried chives 2 tbsp ground marjoram 1 tsp salt ½ cup flour ½ cup water
In a large soup pot, bring 1/4 cup of water to boil.
Add the onions, celery, and garlic powder. Sauté until soft.
Add the steak and cook until browned.
Pour in the rest of the water, bouillon, vegetables, and spices, and bring to a boil.
Reduce heat to medium, and cook until the vegetables are soft.
Combine the flour and ½ cup water in a small bowl or cup, making sure to get out any lumps. Stir a little of the stew broth into the flour mixture, then pour the flour mixture into the stew.