What’s Cooking in Kelli’s Kitchen

Dearest Gentle Readers. Two weeks have passed since I last penned a column. I hope you forgive me for taking a break while we journeyed across America on the back of iron horses. Did you know that people who are train enthusiasts are known as “ferroequinologists?” Students of iron horses. Neil and I have ridden the rails three times since 2015. On two occasions, we took the California Zephyr from Winnemucca to the end of the line in Chicago, Illinois. This trip involved 96 hours on the train to enjoy two nights at a fantastic Cubs-themed Airbnb 15 feet from Wrigley Field, where we attended The Saviors Tour concert featuring Green Day, The Smashing Pumpkins, and Rancid. My inner 90’s child lost her mind.

The California Zephyr runs from Emeryville, California, to Chicago, with trains departing from each location daily. We prefer to jump on board in Winnemucca. The station is less than a block from the Martin Hotel, and the train arrives sometime after 6:30. Our departure plan always involves some delicious Basque food and Picon Punches while we wait. Traveling by train requires some flexibility as delays happen, but it’s easy to be patient with a tasty braised lamb shank, a cocktail, and Basque beans.

After settling into our sleeper cabin, Neil and I spend our time disconnecting from all of the distractions of regular life (work, social media, obligations) and focusing on each other and the beautiful American landscapes passing by our window. We read, play cards, chat, and giggle, all without access to the internet and minimal cell phone service. And, of course, we eat. Meals and beverages are included with a sleeper ticket, and the food is surprisingly tasty. I enjoyed a medium-rare flat iron steak, oven-roasted chicken with morel mushrooms, and baked salmon with lobster sauce.

The Zephyr route takes you through the Rockies, across the Continental Divide (through the nearly 100-year-old Moffat Tunnel), and over the Mississippi River. Some of the most spectacular scenery can be found in the Ruby Canyon, a 25-mile-long stretch at the border of Utah and Colorado that can be accessed only by raft or by rail. During the summer months, sections of the Zephyr route include narration provided by United States Park Service personnel. This year, they are focusing on Reno to Emeryville through the Sierras. Still, on a past trip, I learned that the United States Olympic kayak team practices in Rocky Mountain rapids and saw where Teddy Roosevelt slept whilst hunting bears in Glenwood Canyon, Colorado.

Of course, any form of public transportation involves other people. As luck would have it, Neil picked up a “man cold” on our return trip to Nevada, and now we are a bit under the weather. So here I am in Kelli’s Kitchen, a little fuzzy from cold medicine, cooking a pot of spicy chicken soup. Try it yourself when you need a little immune system boost.

Chicken Soup for Summer Colds

Ingredients

2 Containers of Chicken Bone Broth from the meat section

1 Medium onion, chopped

1 Clove garlic, minced

2 Serrano chiles, seeded if you prefer, and sliced

1 Can of fire-roasted tomatoes or 1 lb garden tomatoes, peeled, seeded, and diced

1 c Cooked chicken breast, shredded

1 bu Cilantro, chopped

1 Lime, juiced

2 Avocados, diced

Tortilla strips for garnish

Directions

1. Bring the stock to a simmer with the onion, garlic, and chiles.

2. After 15 minutes, add the tomatoes and continue simmering for 5 minutes. Add the chicken breast and cilantro. Taste and adjust the seasoning with salt and black pepper. Add avocado, remove from heat, cover, and let sit for 5 minutes. Stir in lime juice and serve topped with crispy tortilla strips.