I’m always amazed how different life can look week to week. Some weeks I feel like I have it all together and then everything falls apart only a week later. Last week, for instance, everything came together harmoniously and life felt easy. The kids had an impromptu snow day on Wednesday, which allowed us a play day, and Joel and I got to go out on Friday night sans kids. We ate dinner at the Fabulous Guaycaya Bistreaux in North Loop and had tickets to see my personal favorite, Morgan Wade, at First Avenue. She was so good! We felt like 20 somethings traipsing around town and staying up way past our bedtime. Tonight, only a week later, I’m preparing to host a bunch of 4th grade girls for dinner. The house is overwhelming a mess and I’ve run myself down trying to make a dent in an income tax course before the school year ends and the girls are home full time. You can bet on pizza for dinner tonight.

Sunday, March 2, 2025

Chicken Noodle Soup with roasted brussels sprouts and sliced vegetables on the side.

Chicken Noodle Soup (Adapted)

Ingredients

• 1/4 cup olive oil
• 1 onion, chopped
• 3 carrots, sliced
• 5 stalks celery, sliced
• 10 cups water
• 4 cups chicken broth
• 2 Tbsp. white vinegar
• 4 bone in chicken thighs
• 1/4 cup parsley, chopped
• 2 cups medium egg noodles, uncooked (I like Creamette)
• 2 tsp salt (more to taste)

Instructions

1. Heat the olive oil in a large heavy pot, such as a Dutch oven. Brown the chicken thighs, skin side down, over medium high heat until the pieces release easily. Transfer the chicken to a plate.
2. Cook the onion, celery, and carrots in the chicken fat with a few shakes of salt, until translucent. Stir occasionally. Do not brown.
3. Add the chicken thighs back to the pot. Add the water, chicken broth, and white vinegar. Bring to a simmer and cook over low heat for 1 hour.
4. Keep the broth at a low simmer and remove the chicken to a plate. Let the meat cool enough to handle. Once cool, shred the meat from the bones and discard the skin.
5. Return the shredded chicken to the pot and stir in the parsley and the noodles. Cook for another 20 minutes.
6. Season the soup with salt until it tastes good. I generally add about 2 teaspoons.

Monday, March 3, 2025

Leftovers

Tuesday, March 4, 2025

Everything Greek Pork Pitas (Pinch of Yum)

This is a slow cooker recipe, but I do not own a slow cooker. Instead, I cook the pork in the oven in a covered Dutch oven at 275 degrees for about 5-6 hours until it shreds easily. We like our pork best in a soft, slightly warmed pita and topped with a simple yogurt sauce. To make the sauce, add plain whole-mail yogurt, salt, and lemon juice to a bowl. Stir and adjust unilt it tastes good. We ate leftover brussels sprouts on the side, as well as steamed broccoli and sautéed carrots.

Wednesday, March 5, 2025

Tiffani Thiessen’s Cuban-Style Black Beans (Food Network)

Cuban Fluffy White Rice (Just a Pinch)

This is my favorite preparation for black beans and rice. I cannot count the number of times I’ve made these two recipes together over the years. As with any beans, make sure you salt them well. We like to eat our beans and rice topped with sour cream, shredded cheddar cheese, crushed tortilla chips, and hot sauce.

I made a raw kale salad, massaged with avocado and lemon juice, to eat on the side, but it was nothing worth sharing. Back to the drawing board on that one!

The red snapper ceviche at Guaycaya Bistreaux – so pretty!

Breakfast of the Week

Banana Nut Muffins (Once Upon a Chef)

So banana-y and tender. We loved them! We also subbed pecans for the walnuts.