Hello Swap Friends! I am back from a long trip, traveling Route 66 (more)

H

heather_in_sf

Well-known member
only part way but it took us over 3 weeks to go from Santa Fe to LA! My galpal and I had a great time exploring everything that looked interesting on the map and anything that looked remotely interesting/scenic as we drove along. Discovered a ton of wonderful diners and made lots of memories.

Good to be home and have a kitchen again (and to be in a good bed away from train tracks!!), but I feel like such a sluggo! 3 weeks in the car eating greasy food. Any suggestions on recipes to help me get over this ukky spot? Tonight I roasted a chicken, Zuni Cafe method, and that's a good start but my creative juices have become rundown along with the rest of me...

Thanks and I missed all of you!

 
Road food can really wreak your waistline. I find since it's not in my usual food plan I am just

happy to be home and in control of what I eat. Those wonderful Satsuma oranges are out here. Grab a box for snacks, I try to keep salad greens front and center in the fridge. Grill a piece of fish for a meal (good sized one), and save some for salad topper. I also love to roast a chicken. Also like rice and beans and pasta much more than I should.
You'll be fine I am sure!!!!
Your trip sounds amazing. I am hankering a road trip now. Haven't had one since '84. Our island has 35 miles of road and didn't have a vehicle for over 20 years. Have one now, so watch out.
On that last trip I pretty much traveled for a year, took a few jobs along the way to replish funds and one in Idaho because it was something I had wanted to do.
I left Kodiak Island on the ferry and then drove up through Yukon Territory--took me six weeks to get back down to Seattle--love your Santa Fe-LA!
Actually I forgot, did a trip around the coast of Florida and a run down to SanFranisco from Seattle in rental cars. But somehow those don't count like since they had time restraints??
More road stories?
Nan

 
Both of these trips sound great. Heather, I was going to suggest exactly what Nan did...

lots of interesting dark green salads with fresh seafood.

Have you started crazing green chilies yet?

 
Hi Heather! Welcome back. this Spicy Asian Chicken Soup is a good one...

It's from Self magazine and if you want to beef it up, you could add rice noodles, rice, or I'm a big fan of poached egg in soup. Light and flavorful, it's an easy weeknight meal to boot!

spicy asian chicken soup

SELF | March 2001

Although this recipe has a long ingredients list, it's a snap to throw together, even when you're zapped by sneezes and sniffles. Best of all, you'll be feeling better in a flash — chicken soup is a true germ conqueror, and the spiciness kicks up the cure a notch.Servings: Makes 4 servings.subscribe

Ingredients
1 can (48 oz) nonfat chicken broth
1/4 cup soy sauce
1 tbsp brown sugar
1/4 tsp Asian chili sauce (or 1/4 tsp red pepper flakes)
2 tbsp fresh lime juice
1-inch piece fresh ginger, peeled and cut in 8 slices
3/4 lb boneless chicken breasts, cut in thin 3-inch-long strips
3 tbsp cornstarch
1 cup sliced shiitake mushrooms (or white button mushrooms)
1 cup snap peas (or snow peas)
1 red bell pepper, cored, seeded and julienned
1 tsp lime zest
2 tbsp chopped fresh cilantro

Preparation
Combine broth, soy sauce, sugar, chili sauce, lime juice, and ginger and boil 5 minutes. Meanwhile, toss chicken with cornstarch until completely coated. Add chicken and shiitakes to broth and simmer 15 minutes. Remove the pan from the heat and stir in snap peas, red pepper, zest, and cilantro. Let soup stand 2 to 3 minutes before serving.

Nutritional Information
Nutritional analysis per serving: 195 calories, 1 g fat (0 g saturated fat), 19 g carbohydrates, 25 g protein

 
heehee Nan, if you had that "bridge to Nowhere" you would have more miles to travel!

We watched the PBS program about the Lincoln Highway this week, and it was very interesting. It mentioned my hometown, Dyer Indiana, which has a plaque about it being the original "ideal" stretch, or something like that, and showed it. It was the first section to have 4 lanes, paved. I traveled so many miles on US 30---my university lies just down the road, Valparaiso. there are groups that travel US30 as well, all across the country to find the old road and diners and "motor courts". Fun piece.

 
hey Nan, if you're taking a road trip I'll send you my address and directions smileys/smile.gif

 
Thanks everyone, it's nice to be back, a lot to catch up on! I've made chicken stock

and it's a good thing as I ended up with tonsilitis and the soup is helping. After being on the road so long I have total cabin fever now, hope to hit the grocery store tomorrow for some fresh fish and veggies! So bored with tv, and please explain why Mr. Bean is only on the Spanish station?

On a good note though, would you believe I lost 5 pounds on the trip? smileys/bigsmile.gif

 
Luisa, the cut-up breast cooks really quickly and stays tender. In fact, I

tend to do the chicken fresh each time, adding it to the broth as needed. Not sure if it will continuously stay tender if reheated again and again, so I don't risk it.

Give it a shot. It only thickens the broth a little.

 
Route 66! We drove from Chicago to LA last summer - and boy was I glad to be back

in my own kitchen at the end! Despite having some fabulous local delicacies, one can only take so much road food.

You've gotten great ideas here - I wanted freshly made salads and veggies for the first week home.

 
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