First up is a veggie soup I made for lunch last week but I'm just now getting the pictures downloaded. Just used what I had on hand which was the following (if you want exact measurements you aren't going to like this but this is how it came together):
red onion
5-6 - might of been more - they were skinny
couple of hand fulls of mushrooms
half a bunch of purple kale (warning - this will turn the soup a mucky color)
cabbage - a big slice
corn from the freezer that I put in there for just this reason (gave it a nice sweetness)
Just put it all in the big pot on the stove and let it cook away and then I added a quart of chicken broth and a little dill seed and let it simmer for about an hour. G's comment as he walked in the kitchen "that looks healthy - what's it for?" I think he breathed a sigh of relief when I said it was for my lunch.
I also have beets roasting in the oven. Just peel and cube and toss with some EVOO and put in the oven at 350. And let them bake, and bake, and bake. They are great on their own or in a salad of anything really. They almost become sweet.
Also, Friday I made a wonderful new one pot meal that I will share here as well.
It's called Spiced Chicken and Rice and the original recipe can be found here on the Williams Sonoma blog.
I made some modifications based on what I had in the pantry. This is the kind of meal you can tailor to what you have on hand which I love.
Ingredients:
- 3 Tbs. canola oil
- 2. boneless, skinless chicken breasts, cut into 1-inch pieces
- Salt and freshly ground pepper, to taste
- 2 Tbs. minced fresh ginger
- 1 1/2 tsp. curry powder
- 2 1/2 cups chicken broth
- Ginger sherry* as needed - maybe 1/4 cup
- 1 bunch scallions (green and white parts)
- about 8 mushrooms
- 1 cup long-grain rice, such as basmati
- Finely grated zest and juice of 1 half lemon
- 1/2 cup minced fresh parsley
- 1/2 cup roasted almonds, coarsely chopped
Directions:
Brown the chicken
In a large Dutch oven over medium-high heat, warm the oil. Add the chicken, season with salt and pepper, and sauté until browned on all sides, about 4 minutes. Add the mushrooms and most of the scallions and continue cooking until mushrooms are browned as well. Transfer the chicken mixture to a plate.
Make the rice
Add the ginger and curry powder to the pan and cook, stirring, until fragrant, about 30 seconds. Stir in the broth, scraping up any browned bits from the pan bottom, and bring to a boil. Add the rice, raisins, lemon zest and juice, and 1 tsp. salt.
Return the chicken and any accumulated juices to the pan. Bring to a boil, reduce the heat to medium, cover, and cook until the rice is tender and the chicken is opaque throughout, about 20 minutes. I will be honest that I had to add more chicken broth and some ginger sherry here to have enough liquid to cook the rice. Add the rest of the scallions cover and let stand for about 10 minutes. Sprinkle the parsley and almonds over the rice, stir to combine and serve immediately. Serves 4 to 6.
In a large Dutch oven over medium-high heat, warm the oil. Add the chicken, season with salt and pepper, and sauté until browned on all sides, about 4 minutes. Add the mushrooms and most of the scallions and continue cooking until mushrooms are browned as well. Transfer the chicken mixture to a plate.
Make the rice
Add the ginger and curry powder to the pan and cook, stirring, until fragrant, about 30 seconds. Stir in the broth, scraping up any browned bits from the pan bottom, and bring to a boil. Add the rice, raisins, lemon zest and juice, and 1 tsp. salt.
Return the chicken and any accumulated juices to the pan. Bring to a boil, reduce the heat to medium, cover, and cook until the rice is tender and the chicken is opaque throughout, about 20 minutes. I will be honest that I had to add more chicken broth and some ginger sherry here to have enough liquid to cook the rice. Add the rest of the scallions cover and let stand for about 10 minutes. Sprinkle the parsley and almonds over the rice, stir to combine and serve immediately. Serves 4 to 6.
*Ginger sherry - cooking sherry that I keep in a jar in the fridge with peeled and sliced ginger in it.
Great thing about this meal is that is was more than enough for two meals. I served it with steamed spinach which I thought was perfect to take away a little of the heat that comes with the dish.
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