Christening

By now you know that I have taken ill with the elusive, evil Papi Flu. But you may be asking yourself: what is this Papi Flu and how can I avoid it? Well, you're in luck. Your answer lies within this story (score!), and the cure lies within the bowl to follow. Double score!

Picture it: New Orleans, 2008. Just kidding. But seriously, our story begins in New Orleans, New Year’s Eve night, 2008. Your dancing queen fled the confines of Baton Rouge to the glitter-covered land known as Oz with her favorite Kra(+e)mer to kiss 2008 good-bye. A land where balloons fall from the ceiling, drag queens tower 7 feet tall, hefty black (wo)men belt out “It’s Raining Men” like nobody’s business, and where the gin and tonics flow like a glowing blue fountain surrounded by the half-naked, perfectly-chiseled bodies of Greek gods. It was a beautiful thing. Until we met Papi. Ahh, papi. 

Have you met Papi? No? Good, keep it that way. This little Puerto Rican fireball wields free shots of Patron (3 to be exact) and a nasty, nasty flu. How does he get you? "Taste my drink". "Okay", you think, in the haze of 12 gin and tonics and under the presumption that alcohol kills 99.9% of all bacteria. Grey Goose l’Orange and Red Bull, while a little girly for me to order personally, turned out to be quite tasty, by the way. One sip, from the side of the cup, not through his straw. Infected with all the symptoms of a Nyquil commercial: stuffy head, check. Fever, check. Achy, grouchy, cursing Papi and his girly cocktail, check, check, and check. And so it has been since Thursday morning, where I awoke so thirsty it seemed a refreshing and perfectly logical idea to drink water, from a mug, in the shower, using shower water. Don’t judge me.

So what’s the cure for this mess: chick-n noodle soup of course, which is perfect because even though I’ve been sick as hell, I’ve also been itching to use my new Slate Le Creuset Dutch Oven. And so, I have been healed, and my pot has been christened. And yes, I have thoroughly learned my lesson.  Adios, Papi.

Chick-n Noodle Soup

Serves about 6

2 boxes No Chicken Broth, or vegetable broth
1 large cipiollini onion, chopped
1 cup baby carrots, sliced
2 ribs celery, chopped
2 cloves garlic, grated
4 tablespoons extra virgin olive oil
1 teaspoon garlic-herb seasoning blend
1 teaspoon Chicken Grill Seasoning, Mrs. Dash
½ teaspoon Tony Chachere’s Creole Seasoning Blend
1 bag Quorn chick-n tenders
1 cup dried egg noodles, or pasta of your choice
salt and pepper to taste

Heat olive oil in a large Dutch oven and brown chickn pieces with seasonings. Add vegetables and sauté for about 5 minutes, until soft. Add stock and bring to a boil over medium heat. Continue boiling for 10 minutes. Add pasta and continue to boil another 10 minutes. Taste and correct for salt and pepper.  Serve immediately.

~c