after all of that...

First - my oven/range works! The gas guy came out Saturday and did whatever it is that they do. He lit the pilot and shortly thereafter, I made spaghetti.



Now that I have a working oven/range, I'm cooking...in my crockpot. To be fair, I did use the burners to take the raw off of the onion and the mushrooms. But I digress.



The soup that I'm making in the crock pot is inspired by one of my favorite marinades (mojo criollo) and a broth based pumpkin soup that I had fifteen years ago when I was in Jamaica. Since I have no pumpkin, I used butternut squash, carrots and sweet potato. Yes, I know that the three don't equal pumpkin, but I like all 3 in soups, so I put them in there.



Here's the recipe:



3 boneless skinless chicken breasts (raw, bite sized pieces marinated in mojo criollo for at least 30 minutes)

1 large sweet potato (raw, cut into chunks)

2 cups butternut squash (raw, cut into chunks)

1/2 head raw cauliflower (cut into chunks)

1 red onion

1.5 cups mushrooms (raw, sliced)

1/2 cup mojo criollo (do not use the mojo criollo that the chicken was in, make up some fresh/pour directly from the bottle)

2 cups low sodium chicken stock

1 small can tomato paste

chipotle powder

salt free all-purpose seasoning

1. Sautee the mushrooms and red onions until they are just cooked
2. Dump everything in the crock pot and turn on low
3. Do some chores, go see a movie, go to work, take a nap or whatever suits you
4. Ladel into a bowl and enjoy