Chicken Soup

I have been so busy lately… I just got a new job!

I am still teaching middle school science but I switched the school where I am teaching. It’s only two blocks away from my house, so I really like the short walk in the morning. Moving in the middle of the year was pretty challenging and it kept me working late for a while. I had a lot of packing up, moving boxes, and setting up a new classroom.

Right in the middle of this busy time, I started to not feel so well. Not sure if I was trying to do too much or if it is the crazy warm and cold January weather, but I was wiped out! When I don’t feel good, no matter how tired I am, I usually end up making a big healthy dose of chicken soup.

Here’s my chicken soup recipe that always makes me feel better:

1 tbsp. olive oil

3-4 ribs of celery, from the heart with the leaves attached

2 carrots, peeled

1/2 of a medium onion

2 cloves garlic

8 oz. cremini mushrooms

1 cup shredded chicken from a rotisserie chicken

8 cups chicken stock

1/2 cup ditalini pasta or cut spaghetti pasta

handful of Italian flat leaf parsley

Cut the celery into small pieces and slice the carrots into rounds and chop the onion and mince the garlic. Add the olive oil and vegetables to a pot heated over medium heat. Saute the vegetables until they begin to become soft and add the sliced mushrooms. Saute for about 5 minutes more until all the veggies are soft.

Add the chicken stock and shredded chicken and bring to a boil. Add in the pasta and stir occasionally until the pasta has cooked (about 7 minutes). Chop the flat leaf parsley and add it to the soup.

Sometimes, if I have it in the refrigerator, I like to add some fennel fronds to give the soup some extra flavor.

This soup is pretty quick and easy. You can make it in no time if you have everything on hand. Using the rotisserie chicken is a big time saver and it adds great flavor. I buy rotisserie chickens quite frequently because there are so many things you can make with them. I usually use part of the meat for a recipe that night and freeze the rest in 1 cup portions in zip-top bags. It thaws fast and it is really convenient if you are in a hurry. I’ll be adding more of my rotisserie chicken ideas this year!

Advertisements

Wild Mushroom Soup

Wild Mushroom Soup

10 oz. shitake mushrooms

10 oz. cremini mushrooms

10 oz. white button mushrooms

2 medium size leeks

1 large shallot

2 small carrots

2 small ribs celery (from the heart)

3 garlic cloves

1 tbsp. olive oil

4 tbsp. butter

3 tbsp. flour

1/2 cup white wine

4 cups vegetable stock

10-12 fresh sage leaves, chopped

1 cup half and half

small handful of fresh parsley, chopped

salt and pepper

creme fraiche (for serving)

Clean and remove the stems from the mushrooms. Slice them into thin slices and set aside.

Chop the garlic, shallots, carrots and celery into small pieces. Clean and slice the leeks into very thin slices. Drizzle the olive oil into a large dutch oven and heat it over medium heat. Place the vegetables into the pot and saute until they are soft and the leeks are tender (about ten minutes). Salt and pepper the vegetables to taste.

Add 3 tablespoons of butter to the pot and melt it into the vegetables. Add the flour and stir to combine, add the sage and cook for 5 minutes. Pour in the white wine and cook until the wine is absorbed.

Add in all of the mushrooms, salt and pepper to taste, and cook for about 10 minutes or until the all of the mushrooms are soft (they will reduce in volume).

Add four cups of vegetable stock and bring to a boil. Allow the soup to simmer for 10 -15 minutes. Add the half and half, the fresh parsley and the remaining tablespoon of butter and simmer a few minutes more.

Serve the soup with a dollop of creme fraiche on top.

Vacation Eats- Silver Lake and Hollywood, CA

Janeen and I made it to California! We came out here to see our really great friend Erin (Hollywood comedy star). We are starting our vacation in Los Angeles. Erin lives in Silver Lake not far from Hollywood,  an awesome part of town.

The first thing we did when we got to LA was hit up a food truck! It was late but we just got off the plane and into Erin’s neighborhood.

This one was called Gus’s Lunch Box. It had standard Mexican food like burritos and tacos. I had the Taco Pastor, which was pork in red sauce. It did not have pineapple, which I was expecting because of how the Mexican place back home makes them.

The tacos hit the spot. I chose the mild sauce because I can’t eat very hot spices anymore… I’m not sure why, but I have developed an allergy to one of the chemicals in hot red peppers. The mild sauce was great though and the corn tortillas were really good.

In the morning, Janeen and I set out on a mini-walking adventure that turned into an all day affair. We walked through Silver Lake and stopped at Local for brunch. As you can see by the menu, it was right up my alley. Everything was fresh and well made.

Even though this menu looks bangin’ and I wanted all of the dishes on it, we chose to eat off the special whole wheat crepe menu.

We ordered the La Razza and a dessert crepe (the one with sweet lemon ricotta) and split them between the two of us.

Here’s the La Razza, cut in half with sour cream, avocado, and some awesome home fries. It also came with a smokey (but not hot) pepper sauce that was really good spread on the home fries.The whole wheat crepes added a new texture that went really well with all of the fillings.

The dessert crepe had lemon ricotta stuffing the crisp whole wheat crepe, topped with cooked fresh strawberries and creme fraiche. Excellent, I still ate a lot of it even though I was a little full from the breakfast crepe.

Sharing the two crepes was a great idea. I was comfortably full after the half of breakfast crepe and stuffed after half the dessert crepe. This place also had excellent iced coffee. They even had soy milk out on the fixins table. I really appreciate this because I always have to ask and usually pay extra for soy milk.

After our excellent brunch, we headed onward to the Silver Lake Farmers Market. Here we found super fresh fruits, veggies, and taste-tested many delightful treats. We got a ginger lime juice to share with cane syrup and found some pretty styling LA hats. Here’s some veggie eye candy from the market…

We started walking down Sunset Blvd. and just kept on going until we hit Hollywood Blvd. We actually walked the whole way to the Chinese Theater. Sightseeing, penny squishing, and stopping for a frozen margarita along the way. We had to call Erin to come pick us up because we had walked 5 miles to get all the way over to the most touristy part of Hollywood. On our way home we stopped at the Griffith Park Observatory for some spectacular views of the city.

After some freshening up it was dinner time! We went to Erin’s favorite place Pho Cafe for Vietnamese.

We shared the #3, spring rolls with shrimp and beef inside and a large Sapporo beer.

I got the Pho Ga #13 – rice noodle soup with free range chicken, ginger sauce, and herbs.

Both dishes are highly recommended. They use really good meat here, the beef and shrimp in the spring rolls and the chicken in the soup were all really good.

After dinner we went to a wine and beer bar. My drink of choice was Russian River Damnation. A smooth Belgian ale with an apple/pear taste to it. Perfect for sipping after a late dinner.

Cool Cucumber Soup

I have been really hungry for soup lately but it has been so darn hot outside that I don’t really want to make something hot to eat. I came up with this cold soup that is actually inspired by a soup that I made up last year when I had a ton of extra corn. I’ll share both recipes with you and you can try them both!

Cool Cucumber Soup:

4-5 ears of corn

2 cloves garlic, minced

3 cups chicken or vegetable stock

2 tbsp. butter

1/2 cup heavy cream, room temperature

4 oz. creme fraiche (it usually comes in 8oz. containers)

handful of fresh cilantro, chopped

2 medium sized cucumbers

Before we start, I would like to share a handy tip: Place the corn on a baking tray or a large round dish on top of an inverted bowl. You will catch all of the kernels and they wont go flying all over the counter top. I usually cover the inverted bowl with a damp paper towel, just in case I hit it with the knife. You don’t need the bowl if your tray or dish has low sides. *not the best picture, but you get the idea.

Bring the 3 cups of stock to a boil. Remove the kernels from the corn and place them into the boiling stock. Turn the heat down to medium so your soup is at a simmer and add the garlic, butter, salt and pepper (about 1/2 tsp of each). Let the soup simmer for about 10 minutes.

Meanwhile, peel and seed the cucumbers. To remove the seeds, cut the cucumber down the middle and run a spoon down the center of the cucumber, it will dig out all of the seeds.

Cut one cucumber into small cubes and set aside.

Take the other cucumber, cut it into chunks and put it in the food processor (you could also use a blender but you might have to work in batches). Add the cilantro to the food processor with the cucumber.

Ladle out about half of the corn kernels and liquid from the soup pot into the food processor. Pulse the mixture until no cucumber chunks remain. Pour the cucumber-corn mix back into the soup pot with the rest of the corn and stock. Add the small cubes of cucumber, heavy cream and creme fraiche.

Season with salt and pepper to your liking. Place it in the refrigerator to cool down. This is a great dish to make ahead of time. You could eat it warm or at room temperature, but it is really refreshing cold, especially on a hot day.

and the soup that inspired it…

Creamy Corn Soup

4-5 medium sized ears of corn, kernels removed.

2 tbsp. olive oil

2 garlic cloves, minced

1 jalapeno pepper, seeded

3 cups chicken stock

handful of fresh cilantro

8 0z. creme fraiche

2 tbsp. butter

salt and pepper

Heat the olive oil in a soup pot and saute the garlic, jalapeno and corn kernels over medium-high heat for a few minutes. Sprinkle with salt and watch as you are sauteing, you are not trying to caramelize the onions, just saute until they are soft. Add the stock and bring the soup to a boil. Turn down the heat to medium and let it simmer for about 10 minutes.

Blend the soup with a hand blender until smooth. You’ll have to ladle the soup into a blender and work in batches if you do not have a hand blender.

Mix in the creme fraiche, cilantro, and butter. Season with salt and pepper to taste. If you want to add a little smoky surprise or a little extra kick- you can add 1 tsp of smoked sweet paprika. For a thinner soup, add more chicken stock. I usually eat this one hot, but it is probably good cold as well.