My Husband, the Soup Master

We'd been married for 6 months when my husband volunteered to whip up a batch of chicken noodle soup. I rememember thinking, "No way, my husband can make one of the best comfort foods in the world? Brilliant!" It wasn't till I had emptied several bowlfuls that I realized there was no chicken in it - but I didn't miss it at all.

Luke's Recipe:
1 bunch celery, chopped
1 bag of carrots, chopped
1 onion, chopped
lots of chicken broth (two supersize cans)
1 pound pasta (we like orzo and tri-color rotini)
olive oil
rosemary
sage
thyme
salt and pepper

1. Saute the onion and celery tops in olive oil in the bottom of a large pot until the onion is tender. Remove the celery tops.
2. Fill pot with chicken broth. Add the carrots and celery; bring liquid to a boil and then simmer until veggies are somewhat tender. Add a handful of salt.
3. Add the pasta and cook until al dente. Season with rosemary, thyme, sage, salt and pepper to taste.

Quick Salmon and a Side

Any recipe that promises to be quick and has garlic in it goes to the top of my list. Plan on serving with another veggie dish and you'll have a light, scrumptious meal.

Garlicky Broiled Salmon and Tomatoes (Real Simple, September 2008)
Serves 4

4 6-ounce pieces skinless salmon fillet
4 medium tomatoes, cut in half
½ t paprika, preferably hot
2 T olive oil
Kosher salt and pepper
8 sprigs fresh thyme
4 cloves garlic, sliced

1. Heat broiler. Place the salmon and tomatoes, cut side up, in a broiler proof roasting pan or rimmed baking sheet. Sprinkle the salmon with the paprika.
2. Drizzle the salmon and tomatoes with the olive oil and season with ¾ t salt and ¼ t pepper. Scatter the thyme and garlic over the top.
3. Broil until the salmon is opaque throughout and the tomatoes are tender, 8-10 minutes.

Poached Chicken

Last fall, Real Simple had an article on interesting things to do with the ubiquitous chicken-breast-for-dinner-scenario. I never planned on poaching chicken - sounds pretty blah, huh? - but this recipe intrigued me. Such a refreshing dish!

Salad with Chicken and Avocado (adapted from Real Simple, October ’08)
Serves 4 first-courses or 2 main courses

Kosher salt and black pepper
4 boneless, skinless chicken breasts
2 T evoo
2 T fresh lime juice/juice from one lime
1 t honey
2 bunches arugula or spinach, thick stems removed (about 6 cups)
1 avocado, sliced
1 bunch small radishes, thinly sliced

1. Fill a medium saucepan halfway with water. Bring to a boil and add 1 tablespoon salt. Add the chicken, reduce heat to medium, and gently simmer until cooked through, 12 – 14 minutes. Transfer the chicken to a cutting board and let rest at least 5 minutes before slicing.
2. Meanwhile, in a small bowl, whisk together the oil, lime juice, honey, ½ t salt, and ¼ t pepper.
3. Divide the greens among bowls and top with the chicken, avocado, and radishes. Drizzle with the vinaigrette.

Note: If you prefer your salad coated in dressing, double the ingredients for the vinaigrette.

End of Season Strawberries

Oh man, they went on super sale at our local grocery store! What to do? Strawberry shortcake, naturally. Take the time to whip your own cream if you can - the homemade cream soaks into the shortcake biscuits so much better than the stuff from the can! I've been in love with this recipe since my friend Eliza shared it with me nine years ago. (Oh, and a pile of shortcake makes for a great baby or bridal shower centerpiece.)

Shortcake
Yields approximately eight cakes

2 cups flour
¼ cup sugar
¼ T salt
1 T baking powder
5 ½ T butter, cold
1 cup heavy cream/milk

1. Preheat oven to 375 degrees.
2. Combine flour, sugar, salt, and baking powder.
3. Cut in the butter until it resembles small pebbles.
4. Lightly mix in the cream/milk. (Add more flour if the dough is very wet and you plan on rolling it out.)
5. Roll dough ½ inch thick and cut into 2” rounds. Place on greased sheet. Alternatively, pat the dough into a pan that measures smaller than 8 x 11 ½ inches. (Or use a cookie scoop to make dropped biscuits, but they won’t be very pretty.)
6. Cook for 15 minutes or until brown on the bottom.

Note: Serve with fruit and custard/whipped cream.

Jazzy Chicken and Rice

So this is the first time I've ever made a chicken and rice dish. My sister adapted the recipe from allrecipes.com; I wouldn't have thought to add cilantro as a garnish, but it really complements the dish!

Tropical Crock-Pot Chicken
Serves 4

2 ½ to 3 lbs. boneless, skinless chicken breasts or thighs

1 large can of pineapple chunks, drained (optional)

2 large red or yellow bell peppers, diced

1-2 sweet onions, diced

1 Tbs. minced garlic

2 tsp. minced ginger

½ tsp. red chili flakes or to taste

¼ c. low-sodium soy sauce

1 Tbs. sesame oil

¼ c. natural style peanut butter

Chopped peanuts and cilantro for garnish, optional

Dash of coconut milk (optional)

brown rice, cooked

1. Season the raw chicken with salt and pepper. Brown chicken in a skillet. Once browned, slice into strips or smaller chunks. Place browned chicken pieces in bottom of crock-pot.
2. Add pineapple, peppers, and onions to crock-pot.
3. Mix remaining ingredients, garlic through peanut butter, in a separate bowl with a whisk. Add to crock-pot.
4. Cover crock-pot and cook on low for 4-5 hours, stir once after 30 minutes or so to mix sauce throughout. When cooking time is over, taste to see if it needs more flavor. Add soy sauce, sesame oil, and coconut milk as needed.
5. Serve over brown rice with chopped peanuts and cilantro for garnish.