Caryn Azure Photography Blog

Now, to the experienced cook, that goal may seem sadly underwhelming, but to me, the idea of learning 12 new recipes this year seems somewhat ambitious. I. Don’t. Cook. Never have. Never really wanted to. I know how to make about three things – chicken rice casserole, parmeson crusted tilapia, and…   dang, I really though there was another one. You see? Cooking novice.

However…

This year, I have pledged to no longer be the kitchen idiot, the pitied friend, the bringer of cranberry sauce to Thanksgiving dinner. I will learn to cook. And by the end of this year, I will have baby stepped my way to 12 new and delectable entrees.

And so. To start off the year, a recipe given to me by my patient and wonderful friend Stephanie: Crockpot Pulled Chicken. It was AWESOME! Chris and I both liked it – which is pretty rare, so yay Stephanie!

For those of you interested in learning to make something new, here’s the recipe:

Ingredients:
1 (14 oz.) can tomato sauce
2-3 chipotle chiles in adobo, finely minced
1/4 c. cider vinegar
3 TBSP honey
1 TBSP plus 2 tsp. sweet or smoked paprika
2 TBSP tomato paste
2 TBSP Worcestershire sauce
3 tsp. dry mustard
1 TBSP chili powder
1 tsp. salt
3 lbs. boneless, skinless chicken thighs or breasts trimmed of fat
1 medium onion, chopped
3 cloves garlic, minced

Directions:
1. Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, chili powder and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine. 2. Put the lid on and cook on low until the chicken can be pulled apart, about 5-6 hours. 3. Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve. Serves 4-5.

*I thought it might be too soupy if I returned the chicken to the pot after shredding it, so I just poured a little more sauce on the shredded chicken and served it like that – with tangy/crunchy coleslaw on fresh baked bread. Ahh….

My sweet mom (a very talented cook) is going to supply me with my February recipe, so prepare to be dazzled yet again!

My friend Calvina recently took a trip to India with a social enterprise called Ellie Fun Day. Along with Sari Bari and Freeset, Ellie Fun Day’s goal is to give hope to women who are enslaved in the sex trade, by offering them other alternatives for work in which they are valued and fairly compensated for their talent and artistry.

If you’re interested in supporting the women that work for Sari Bari, Freeset, or Ellie Fun Day, here’s some more information for you:

Ellie Fun Day - ”Saving the world, one blankie at a time.” Designs baby blankets that change the lives of marginalized women in India – www.elliefunday.com

Sari Bari - A safe place of employment where women who have been exploited in the sex trade or who are vulnerable to trafficking can experience a new life in the making – www.saribari.com  (blankets, pillow cases, scarves)

Freeset - A fair trade business offering employment to women trapped in Kolkata’s sex trade. “We make quality jute bags and organic cotton t-shirts, but our business is freedom!” – www.freesetglobal.com

Calvina has written extensively about her experience in India. Here’s one of her blog posts: Light and Darkness in the Red Light District

She was sweet enough to bring back some exquisitely beautiful pillow cases made by a woman named Bharati who works for Sari Bari, as well as a gorgeous and intricately stitched scarf in jewel tones. They are truly works of art. I just put the pillow cases on and I’m absolutely in LOVE.