we all fail sometimes.
i hate failure, it’s one of my all time greatest fears. but never let the fear of striking out keep you from playing the game…or so they say.
food failures are especially tragic for me.
they’re pretty few and far between. i’ve only truly bombed out in the kitchen twice since ben and i got married.
once with tabbouleh, which, for the record, was totally acceptable and delicious tabbouleh, it just turns out ben doesn’t like tabbolouleh. strike one.
i don’t even remember what the other epic fail was. i’ve blocked it out.
my name is megan, and i have issues dealing with failure.
last week i semi-flopped.
i had hopes of blogging about homemade black bean soup. creamy, hearty, zesty black bean soup.
but instead i ended up with brothy, awkward black bean soup that had a little too much cilantro in it.
soup can totally be awkward. and this soup was the seventh grade, braces and frizzy hair year book picture of all awkward soups.
i ate one bowl. just to confirm my suspicions.
i tried to pawn it off on ben. he conveniently forgot his lunch that day.
so we’re left with four cups of awkward black bean soup, and i hate wasting food.
this post is about how to take an awkward, seventh grade soup and turn it into prom queen, total comfort food dinner.
this post is about getting back on the horse, even when you fall face first in manure on the way down.
this post is about overcoming failure. and who doesn’t love that?!
awkward seventh grade soup, meets jazzed up flat bread, bakes at 350 and emerges as kind of a crazy looking south of the border chicken pot pie…with crust only on the bottom.
South-of-the-Border Chicken Pot Pie
you will need…
28 oz. black bean soup (buy it. trust me.)
2 TBSP lime juice
1/4 cup fresh cilantro, chopped
2 large chicken breasts, cooked and cut into chunks
1 package natural taco seasoning
3/4 cup of water
2 red bell peppers
3 cups of whole wheat flour
1 cup ice cold water
3 TBSP olive oil
2 tsp baking powder
1 tsp salt
2 medium leeks, sliced thinly
4 TBSP butter, divided
3 cups shredded cheese, I used a mix of pepper jack and sharp
Simmer chicken, taco seasoning and 3/4 cup of water over medium-low heat for about 15 minutes.
While the chicken simmers, awkward-up your soup. Add lime juice and cilantro and mix well.
Add the awkward soup to the chicken mixture and continue to simmer.
Melt 2 TBSP butter in a pan over medium heat, add leeks and saute until they begin to turn golden brown.
Mix together flour, 1 cup of water, baking powder, salt and olive oil. Add in sautéed leeks and 1/2 cup of cheese.
Melt the other 2 TBSP in the bottom of a large casserole dish. Make sure the bottom of the dish is completely coated.
Press out cheese and leek dough into small, pancake-sized pieces and line the bottom of the dish. Pour the soup and chicken mixture over.
Core the peppers and slice into rings, arrange on top of the pot pie. Cover with the remaining cheese.
Bake uncovered at 350 degrees for 30-40 minutes or until cheese begins to turn golden brown at the edges.
Avocado Cream goes really well dolloped over the pot pie, and it’s super easy to make. For every one mashed avocado, mix in 3/4 cup of plain yogurt and 1 tsp salt. That’s it! Told you, Su-per E-Z.