I have been having a few people telling me I need to post more "Like you used to Rachael."
I would love to post more, but this blog is a hobby and I don't want to be overwhelmed by it.
I enjoy writing this blog and I want to keep enjoying it.
That being said, there are a few reasons posting has been slower... well one really.
I am back in college!
My baby is in school full time and I decided that I should be in school too.
Time will pass whether I do something with it or not so I might as well finish my education.
I am studying graphic design, and I am having so much fun doing it.
My order of priorities:
Not going crazy and overwhelming myself
And of course God & church are integrated into these things... mostly the top 3 ;-)
But today since I desperately need a break from a HUGE assignment I have been working on...
Let me digress and talk about my assignment for a moment. I need to vent.
I have to give a 3 hour speech about the proper way to give a speech. Power point is kickin my butt. Each student has to do this. My professor just divided up the chapters in the book, according to how how many class days there are in the semester and assigned each of his students to give a presentation during class time. The professor sits off to the side and watches. Did I mention that my presentation is three hours long? THREE HOURS! Do you have any idea how many power point slides that will require? So far I'm up to 42...
Whew! now I feel a little better.
Now on to the real subject of this post:
I have a recipe for you.
A yummy, hearty soup recipe that is perfect for these nippy autumn days.
I got this recipe from my Aunt Susie who lives far away but whom we love to visit.
This is so incredibly good.
I cannot emphasize its goodness enough.
It is chock full of veggies and other healthy stuff too!
Ok now I'm hungry.
Aunt Susies's Enchilada Soup
Brought to you by rmhouseofnoise.blogspot.com
2 Carrots (chopped)
2 Potatoes (chopped)
2 Celery Stalks (chopped)
1/2 Green Pepper (chopped)
1 Small onion (chopped)
1/2 Bunch Cilantro (Save the other half to garnish the soup after)
1 Chicken breast
1/2 c. Frozen Corn
A handful of fresh spinach, frozen works too.
A handful of good healthy rice (I use a mixture of wild, brown, red etc.)
1 can tomatoes
1 can green chili's
1/2 can black beans
1 16 oz. can of enchilada sauce
2 chicken bullion cubes
1 bay leaf (very important)
2 cloves fresh garlic (minced)
Combine all of this in a crock-pot and cook on high for about 6 hours.
When you serve garnish the soup with crunched up frito's, cilantro, cheese, sour cream, tomatoes, and green onions. I usually only garnish with a few of these, but all of them are fantastic.
* This is only approximate measurements of what I put in, add more or take away as you like, whatever looks good throw it in, mushrooms, zucchini, acorn squash. I've used all of these with yummy results.
* To fill my large 8qt crock-pot I triple this recipe, But I use about 5 carrots and potatoes and 1 green pepper.... you get the idea.