Tuesday, May 14, 2019

Recipe: Chicken Posole Verde

Last week was so warm and sunny that I was convinced summer was here to stay in Seattle. I was wrong. Today is grey and cool and the forecast calls for grey skies and rain for at least the rest of the week. It's not just here in the Pacific Northwest. My friends in New England have been posting "Enough rain already!" memes on social media. So, last night I made Chicken Posole Verde, a hearty spicy soup that I'm looking forward to having for lunch for the rest of the week.

If you're new to hominy (like I was until yesterday), it is dried corn kernels that have been treated to a process known as nixtamalization (a mineral bath), which removes the hulls from the corn kernels. This caused the corn to double in size and has a unique chewy texture when cooked. It is low in fat and sugar, loaded with fiber, is naturally gluten-free and is a good source of Vitamin B.

You can find canned hominy with other canned vegetables. As a substitute you can use corn kernels.

This soup is very filling. Whatever you think you'll eat for a serving, cut it in half.

In a ventilated kitchen, use gloves to cut and prepare peppers. I didn't have the windows open and the fumes from the peppers were so intense, the baby and I had to move to the deck for a moments as we aired the kitchen out.

Chicken Posole Verde

adapted from the Metropolitan Market 


1 lb tomatillos, husks peeled and rinsed
1 yellow onion, cut into quarters
2 poblano chili peppers, stems and seeds removed, quartered
2 jalapeƱo peppers, halved, stems and seeds removed
3 garlic cloves
2 Tbsp vegetable oil
32 ounces (1 carton) chicken broth
1 15 ounce can of hominy, drained and rinsed
2 cups of shredded, cooked chicken breast
3 tablespoons of cilantro, chopped
salt and pepper to taste
optional garnishes: sliced avocado, creme fraiche/sour cream/plain Greek yogurt, tortilla chip strips


1. Preheat oven to 450 F.
2. Combine tomatillos, onion, peppers and garlic with oil in a large bowl. Toss to coat and spread ingredients out onto a foil lined sheet pan. Roast for 15 minutes. Remove when done and set aside to cool. 
3. When cooled (15 minutes),  peel away and discard any charred pepper skins. Add vegetables to food processor along with 1 cup of chicken broth. Puree until smooth. 
4. In a large pot, add the pureed vegetables along with the rest of the chicken broth, rinsed hominy and shredded chicken. Cover, simmer on low-medium for 30 minutes, stirring occasionally. Add salt and pepper (to taste) along with cilantro. 
5. Serve and garnish with toppings. 

Monday, May 13, 2019

How to be Happy #196

I have anxiety and with this, I have a tendency to obsess over conversations and situations in my life that were traumatic/awful/sad. It means I don't easily let go of negative feelings and so these feelings just stay in my heart for me to tumble over and over again in my brain. I realize that whatever rationale I had for being angry/jealous/sad, did me absolutely no good.

I've been thinking a lot about why I do this. I realize that for whatever reason, I hold onto negative feelings. Holding onto anger just makes me more angry. When I am jealous of someone, that jealousy can ruin my whole day. Most of the things that I am angry, sad or jealous of are things that are out of my control and while, yes, it can be appropriate to mourn a situation or feel terrible about something you may have said, mulling over it, does absolutely nothing to help you or anyone else.

Today, is a good day for a clean slate. Let go of any negative feeling that don't serve you.

Think about this.

How does being angry about a situation help you to live your best life? Yes, you can learn a lesson from it but then it needs to go. Done. Move forward. Every time your head space starts to go back to that negative feeling, sing a song, say no, say the alphabet backwards. Distract yourself and move forward with light in you heart. I'm not suggesting that just because you (finally) let go of the negative emotions that made your heart raw and painful that you will magically become happy. Rather, joy, laughter, happiness can only enter if you give them room. I like to think of these emotions as enormous luminesecent aqua bubbles. They need a lot of room to just float in your soul. Conversely, your negative, self-sabotaging emotions are dark with jagged edges. With these in your heart, nothing light and happy stands a chance. Choose light. Let happiness bounce off of every surface of your body.

Today is as good a day as any to start fresh. I'm with you!

Monday, May 6, 2019

The Happygirl May 2019 playlist

When I think of some of my favorite moments, I can tell you what music was playing at the time.

At home, in the studio, in my car, I always have music playing. I love that Waverly loves music too. when she starts dancing or swaying to the music, I can't help but smile. Most of the time, I listen to my Spotify playlists and Sirius (my favorite; Yacht Rock.) Here's the playlist I'm listening to right now.

Wednesday, May 1, 2019

how to be happy #195

Yesterday, I looked over at Waverly and I thought,"She leaves a trail of smiles everywhere she goes." She's friendly and kind and I love watching her compassion blossom in her little soul. When someone frowns or is crying, she furrows her brow and walks over to them. Even if someone is having a not-so-good day, the sight of a tiny hand lightly touching them, is enough to make it better even for just a moment.

I wish this was a quality that we all had, the ability to leave smiles in our wake. What if we didn't flip each other off in traffic or we let someone talk without thinking of what we want to say ourselves? I'm going to keep Waverly's kind gestures in mind this week as I go about my day, hoping that she and I will leave smiles behind us everywhere we go.
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