yes i did bake the perfect chocolate chip cookie to finish off a weight watchers recipe. and i’m not apologizing for it. eff you, diet. they had pecans and browned butter in them. browned butter is a curious bit of magic, to me. that deep nutty flavor and aroma… i think its inclusion in more dishes could bring about world peace, honestly. it’s quite awesome. but as far as that weight watchers meal went, it was pretty damn good. chicken, avocados, cumin and chili powder, limes … no possible way to go wrong with that combination of items.
i found tonight’s soup from a lovely little blog that is a wealth of good looking, healthy recipes. i’ve bookmarked it, so we can be sure i’ll be trying more dishes from it. and it might benefit me too, if i can keep myself from baking delicious, sugary, buttery things to go with these skinny recipes.
Chicken and Avocado Soup
recipe from SkinnyTaste.com
cooked, shredded boneless, skinless chicken breast
garlic cloves, minced
avocados, either diced or in slices, whatever you like
salt and pepper
heat a Tablespoon of olive oil in a soup pot. add the chopped scallions and garlic cloves. cook for a couple of minutes. add in the tomatoes. cook a minute more. add a generous pinch of cumin and chili powder, salt and pepper. add in the chicken stock (the original recipe says about 5 cups. i didn’t measure what i used). let this simmer for 15-20 minutes. divide your chicken into bowls. cover with your cooked, spiced broth. top with cilantro, avocados, onions if you want, and lime wedges. serve with warmed corn tortillas.
and for dessert:
The Perfect Chocolate Chip Cookie
recipe from Cook’s Illustrated
1 3/4 cups flour
1/2 teaspoon baking soda
14 Tablespoons butter
1/2 cup white sugar
3/4 cup dark brown sugar
1 teaspoon salt
2 teaspoons vanilla
1 egg yolk
1 1/4 cups chocolate chips (i used bittersweet)
3/4 cup chopped nuts
Heat the oven to 375. line cookie sheets with parchment. whisk the flour and baking soda together in a bowl. set aside. in a skillet (don’t use a dark bottomed pan as you have to watch for your butter to change color), melt 10 Tablespoons of butter, swirling the pan around until it turns brown and freaking delicious. watch this carefully because it’s easy to burn this if you let it get away from you. remove from the heat. stir in the remaining 4 Tablespoons butter and let that melt. put this in a heatproof bowl. add in the sugars, salt, and vanilla. whisk this together. add in the egg and egg yolk and whisk well. let it rest 30 seconds, then keep whisking. stir in the flour and baking soda and incorporate it well. stir in the chips and nuts. scoop little tablespoon size cookies onto the sheets, spacing them about 2 inches apart. bake 10 to 14 minutes. let cool then eat. or eat them right away.
PS: this cookie is perfectly fine without the chocolate chips, as well, buttery and rich. just omit those and crush the pecans up. or maybe use some walnuts instead or with.