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This bout of bronchitis is still hanging on. I haven’t been able to do much so I’ve been filling my time with culinary endeavors and working on the cookbook manuscript. I’ve been pretty much a homebody during this illness but late Friday morning I managed to get out on a little adventure to the Brantford Farmers’ Market.
I bought six pounds of fresh local carrots, a few sweet potatoes, cooking onions, and garlic. It was the perfect selection for the soup I decided to make today. This also gave me a chance to take my new Caphalon immersion blender for a spin. I purchased it a few weeks ago with some of my Air Miles so that I could replace the one my husband accidentally melted a few years ago. I forgot how convenient an immersion blender is.
I served the soup with thick slices of Artisan Potato Scallion Bread from the bakery at Sobey’s grocery store.
curried carrot and sweet potato soup
makes 8 servings
My dear friend, Laurie Moniz, loves to pop over for coffee and some days even lunch. One day she arrived bearing a pot of carrot and sweet potato soup and there were leftovers. My husband devoured what was left which was pretty surprising because he usually won’t even try carrot soup. I was impressed so I asked Laurie for her recipe. She’s much like me in that her personal recipes are more like guidelines than recipes. This is my version of her scrumptious soup.
1 to 2 tablespoons olive oil
1 1/2 medium sized onions, chopped
6 cloves garlic, minced
2 litres beef or vegetable stock
2 medium to large sized sweet potatoes, peeled and chopped
3 pounds carrots, chopped
2 teaspooons medium curry powder
salt and pepper
Heat the olive oil in a large soup pot or Dutch oven over medium heat. Sauté onions until they start to become translucent and soft. Add the garlic and sauté for 1 minute longer, being careful not to brown it. Add the stock, sweet potatoes, carrots, curry powder, salt, and pepper. Turn the heat to high and bring the mixture to a boil then reduce the heat to low. Simmer until the vegetables are fully cooked. Blend with an immersion blender until smooth.
Optional: garnish with your choice of goat cheese, sour cream, crème fraîche, or Greek yogurt. Top with a little fresh cilantro.
Vegan option: use veggie stock and skip the optional dairy suggestion.
The last time I posted on this blog was in November 2011. In and around that time I decided to become a runner. Fast forward a few years and here I am training for a second half-marathon. Unfortunately I’ve had to put training on a brief hiatus as I have bronchitis. Ack! It’s horrible timing but thankfully it’s early enough in training that I will still be able to work towards my goal.
When I feel like this I want the comfort of a warm bowl of soup. When I was little, my Mom made lentil soup with stock from a ham bone. Her version had onion, shredded carrots, red lentils, black pepper, and was often served it with a side of mashed potatoes. It was good but I like stronger flavors so I decided to kick it up a few notches.
curried chicken, sweet potato, and red lentil soup
makes 6-8 servings
I discovered Arvinda’s line of spices and spice blends at a local shop called Goodness Me. The spice blend is slightly moist whereas most grocery store varieties of curry masala are a dry powder. If you can find it, Arvinda’s is best, but any curry masala blend will do in a pinch. Like all soups, this is better the second day.
1 tablespoon olive oil
1 large onion, diced
2 large boneless or bone-in chicken breasts
salt and pepper to taste
1/4 teaspoon cumin seeds (heaping)
1 1/2 teaspoons Arvinda’s curry masala blend
1 large sweet potato, peeled and diced
2 cloves garlic, minced
2 litres homemade or low-salt chicken stock
1 1/4 cups dry red lentils, picked over and rinsed
1 or 2 tablespoons fresh squeezed lemon juice
1 cup water
5 cups baby spinach
If you are using boneless chicken cut it into bite-sized pieces. If you are using chicken that is on the bone cut the breasts in half with a sharp knife. When using bone-in you will have let the meat cool enough to handle, remove the bones and chop before adding the lentils.
Heat the olive oil in the bottom of a heavy pot on medium-high. Add the onion, chicken, salt, pepper, cumin seeds, and half of the curry masala blend. When the onions are soft and the chicken browned, add the sweet potato and saute for 5 minutes. Then add garlic and saute for another minute. Pour the stock in the pot and bring to a boil over high heat.
Reduce to a simmer. If you de-boned chicken place it back in the broth. Add the rinsed and drained lentils, the remaining curry masala blend, lemon juice, and 1 cup of water. Let simmer for 40 minutes and re-season if necessary. Remove from the heat and add the spinach. Let it sit for a few minutes until the spinach wilts.
Serve with toasted pita wedges if desired.
You can easily make this vegan by substituting roasted tofu or chickpeas for the chicken and replacing the stock with your favorite vegetable stock.
Last weekend I decided that I was going to make soup. Bryan loves the Quinoa and Spinach Soup from my first cookbook, but I was not really in the mood for that particular soup. I was thinking more along the lines of chicken noodle soup.
To satisfy both of us, I suggested that I make a soup inspired by the flavors of Peru. I’d have the yummy chicken soup aspect that I was after and Bryan would have the quinoa that he apparently was craving. Sometimes I think this act of finding the middle ground is why we’ve been together for almost 20 years. The soup turned out fantastic, if I do say so myself, and is now on our list of favorites.
I promised some of my friends that I would share the recipe so here it is…
Peruvian chicken & red quinoa soup
makes 4-6 servings
Quinoa (pronounced keen-wa) is the seed of the goosefoot plant, prized by the ancient Incas. It is a complete protein and a good source of the amino acids. Quinoa is also gluten free. If you can’t find aji amarillo, a yellow pepper with medium heat that has been dried and ground, then use 1 tablespoon of fresh jalapeño pepper that has been finely minced. When you make this recipe, it is best to prep all the ingredients before you start to cook. We like to serve it with grilled flatbread or fresh cornbread.
1 cup red quinoa
1 1/2 tablespoons canola or other vegetable oil
1 small onion, diced
3 celery ribs, diced
4 cloves garlic, finely minced
2 1/2 teaspoons ground aji amarillo or 1 tablespoon jalapeño pepper, minced
1/2 teaspoon cumin
1 teaspoon dried oregano
3 pounds chicken breasts, bone-in, skin removed, and cut into 3 or 4 pieces
1 teaspoon kosher salt
10 cups cold water
3 medium red potatoes, unpeeled and cut into 2-inch pieces
3 large carrots, peeled and cut into 1-inch pieces
2 small zucchini or summer squash, unpeeled and cut into 1-inch pieces
2 tablespoons fresh lime or lemon juice
salt and pepper, to taste
1/2 cup fresh cilantro
Place the quinoa in a fine sieve under running water for about 3 minutes or until the water runs clear. Let the quinoa drain after rinsing. Toast the quinoa in a dry frying pan, preferably non-stick, over medium heat until the seeds start to jump or pop in the pan. Remove the seeds from the pan and set aside.
Heat the oil in a large heavy pot or Dutch oven, over medium heat. Sauté the onion and celery until softened but not browned. Add the garlic, aji amarillo or jalapeño pepper, cumin, and oregano. Stir for 1 minute being careful not to scorch the garlic. Add the chicken, salt, water, potatoes, and quinoa. Bring the mixture to a boil, then reduce the heat to medium and simmer for 20 minutes. Skim off foam, if desired. Remove the chicken and set aside. Add the carrots to the pot and let simmer for 15 minutes. While the carrots are cooking, remove the chicken meat from the bones and shred using two forks. Discard the bones. Add the zucchini and lime or lemon juice to the pot. Continue to simmer for 7 to 10 minutes and add the chicken meat back to the pot. Heat the chicken through and season with salt and pepper to taste.
Garnish each bowl with fresh cilantro before serving.
I’ve been on a bit of an Italian food kick of late so I thought I would share this recipe. It is one of my favorites and if I do say so myself; delicious.
Italian wedding soup
© 2006 Laurie Ann March
makes 6 to 8 servings
Italian wedding soup is, by far, one of my favorite meals on a cold and rainy day. It is a light meal yet fulfilling and very soothing.
1/2 pound ground chicken
1/2 pound ground veal
2 eggs, beaten
1/4 cup dried bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil
3 tablespoons minced onion
1/2 teaspoon minced garlic
2 1/2 quarts chicken broth (homemade is best)
2 cups spinach or escarole – packed, rinsed and thinly sliced
1 cup very small pasta
In a medium bowl, combine the meats, eggs, bread crumbs, cheese, basil, garlic and onion. Shape mixture into small balls and set aside.
In a large stockpot heat chicken broth to boiling; stir in the spinach (or escarole), pasta and meatballs. Return to boil; reduce heat to medium. Simmer, stirring frequently, for 6 minutes or until pasta is al dente, and meatballs are cooked through. Serve hot with freshly grated parmiggiano-reggiano cheese and Italian bread.