My passion for cooking is limited. I mean, I love to cook – but only when I’m not exhausted. Otherwise it is a chore, and I hate it when a fun thing turns into a chore.
I gave up my life in the city to become a filthy commuter; after getting up at 5:30 am and slogging my way through a 12 hour day of work and travel, I hardly feel inspired to spend hours whipping up a gourmet feast. I just want to come home, strap on the feedbag and park myself in front of Netflix until bedtime. Despite my best intentions – meticulously planning out quick and wholesome weeknight meals – I have been known to dejectedly succumb to the siren’s call of the online pizza delivery order.
Weekends are another story. I will happily toss aside the feedbag, strap on my apron and spend the whole day roasting, baking, whisking and whipping, then spending another couple of hours taking photos of my creations and blogging away to my heart’s content. If only there were a way to extend my weekend cooking frenzy into the week ahead. But there is! This last Sunday, I spent all day preparing make-ahead meals for Monday to Friday this week, which will require little to no effort to prepare and serve on the day of, and will hopefully help to avoid the “click of shame”.
Today: Tortilla Chicken Soup.
This keeps beautifully, in fact the flavours mingle and intensify as with any soup.
All that is required is to heat it up on the stovetop (I don’t own a microwave), garnish with avocado, cilantro and yogourt and serve with tortilla chips. It is hearty and healthy and spicy – perfect for a dreary January evening.
Delish! On a scale of 1 – 10 (when 1 is say, making a piece of toast and 10 is say, assembling a Martha Stewart thanksgiving dinner for 10 complete with centrepiece), this make-ahead meal is a 2.