July 06, 2008

Eva, the Kitchen Diva

She really is a Betty Crocker in the making! Whenever I am cooking, she is right by my side, her apron on and her very own whisk in hand. She amazes me with her domestic prowess. In the morning she will often disappear for a little while, only to come tell me that she wanted to surprise me by cleaning her bathroom. If I am mopping, she is always right there wanting to wash the windows at the same time. It really brings a tear to my eye, not just that my house is getting clean (which does cause me great emotion sometimes), but at how good her heart is! She really wants a happy home. She tells everyone that she meets that she wants to have 10 babies. And, based on what I see in her currently, I think that she could mother that many marvelously. I truly adore her. Here she is making her family dinner, a chicken curry casserole. Her "favorite" she claims, but she says that of everything.

One day I am going to come in the kitchen and find her with a roast in the oven, asparagus blanching and bread rising. And I will only be a little bit surprised.

Chicken Curry Casserole

2 cups cooked chopped chicken
2 cans cream of chicken soup
1/4 cup light mayo
1 Tbsp curry powder
1 cup goop
(goop is my veggies in disguise - pureed in the food processor and mixed in so no one can tell. Usually we do carrots, chick peas or broccoli, or any combination of those. Chick peas are easy to conceal in both taste and color. Carrots are a close second and broccoli a distant third - the green is hard to hide. I tell the kids it is just some sprinkles when they ask;)
1 cup grated cheddar cheese
2 cups croutons

Mix the first 5 ingredients and pour into a greased 9x13 pan. Top with cheese and croutons. Bake at 350 for 30-35 minutes. Serve over brown rice.