Late-night Snack

Staci worked really hard while I was at the grocery yesterday refinishing our banister. While I was at the grocery, I picked up one of her favourites, bing cherries. Last night, we both feasted on a bowl. To be the middle of winter, they were fantastic.

And today, for lunch we're having a warm bowl of chicken and rice soup. I gave the recipe for this soup before; it's a fast recipe, and a warm and refreshing meal on a day when it's still cold outside.

When they say "Chicken Soup for the Soul"...

...they must be talking about this soup. Greek Chicken, Spinach and Rice Soup. It sounds simple enough, but the punch of flavour that this soup packs is staggering. Staci and I both agree that thus far, this has to rank in the top 5 items that we've made (she says the top 2). It's made from some simple staple ingredients that we normally have around the house, but not necessarily things that I would have put together. Bring me lemon chicken and I'll turn up my nose; combine it in a soup and I'll ask for a second bowl.



Greek Chicken, Spinach and Rice Soup
From the Turn Around Program Cookbook

4 cups reduced sodium chicken broth
1/2 lb. chicken breast, trimmed of all fat
2 large eggs
1/4 cup lemon juice 10 oz chopped cooked spinach
2 cups cooked brown rice ground pepper to taste

1. Bring broth to boil in pan, add chicken. Reduce to simmer till chicken fully cooked.
2. Remove chicken and set aside. Shred once cooled.
3. Wisk eggs and lemon juice till frothy. Using one cup of broth, whisk into egg mixture to temper.
4. In pan, add spinach to remaining broth, and bring to a boil. Reduce heat to low and stir in rice.
5. Whisk in the egg-broth mixture, being careful to keep mixture moving to avoid curdling. Continue whisking till mixture thickens.
6. Add chicken back to soup and cook on low while stirring till chicken is re-heated. Season with pepper, and serve. This recipe makes about 4 healthy sized servings.

Instead of the suggested frozen spinach, I julienned about a pound of fresh spinach and wilted it down before adding to the soup. I wasn't happy with the strong kick of the frozen spinach; this was a nice alternative. I also added in some toasted french bread with fresh grated garlic. It made for a nice combo pair, and a great dinner.

Yesterday's dinner was pretty good too. The gingered pot-roast actually had a pretty nice taste, but I'm not a fan of the eye-of-round cut that was suggested. Even cooking the entire deal in the pressure cooker, it was still a tough meat. I'll keep this recipe on the back burner and maybe try it with some stew meat in the future.

Try it! You might like it...or maybe you'll order pizza.

Barley Soup for the Soul

There are days, and then there are d.a.y.s.! Soup is always one of those comfort foods that is easy to fix, and does a body good. Unfortunately with a lot of canned soups the salt content is through the roof, and if you ask me, they lack the flavour that home-cooked soups can give.

Today was just that kind of soup, and it was...meatless! (Insert gasps here.)It was a rich and hearty Barley Vegetable soup with kale as the surprise ingredient. Interesting, to say the least. I will give a word of warning, kale is apparently the Disney World of slug-town. Make sure that if you buy kale you inspect every leaf, as the little slimy boogers will show up just about anywhere. The first three groups of kale in the grocery were covered with slugs. Luckily the bundle I brought home didn't have anything on them.

For fear of the soup not being filling enough, I will admit that I cooked some beef tips on the side in case they were needed. After trying the soup, it was actually very filling, and for lack of a better word, meaty, even without the meat. I also changed up the Atkins for Life recipe and used beef broth rather than chicken broth. It made the soup seem more hearty.



Barley Vegetable Soup

1/2 cup raw pearl barley
1 tablespoon of butter
2 cups sliced mushrooms
1 cup chopped onion
1 garlic clove, chopped
4 cups reduced sodium chicken broth
1/2 cup diced tomato
2 cups chopped kale

1. In small sauce pan bring 1 1/2 cups water to boil. Add barley, reduce to simmer and cook for 10 minutes or until liquid is absorbed.
2. In soup pot, melt butter and cook mushrooms and onion until slightly browned and tender.
3. Add garlic to soup pot and cook for an additional 1-2 minutes.
4. To soup pot, add all of the remaining ingredients (except for kale). Bring broth to a rolling boil and reduce to low. Cook for 15 minutes for flavours to mix.
5. Add kale and cook for an additional 5 minutes.

If you're looking for something quick and hearty, this soup is a great addition to your food rotation. I definitely want to try this recipe again using different stocks (chicken, vegetable) to see how it changes the overall flavour.

Try it! You might like it...or maybe you'll order pizza.