Kale and Mushroom Acquacotta

Spicy Kale and Mushroom Acquacotta

Hi my beautiful friends.

It's cloudy. It's hazy. It's cold.  This calls for the opposite: clear, spicy, and hot soup. I think I'm hooked on juxtapositions with the food and weather here in Chicago. The best part? It's so easy. Traditionally, an aquacotta is a soup designed by the peasants of Italy; where ingredients are chucked into water to create a simple and econimical soup. The truth is that this soup taste rather bland if only made with water, so I made the decision to use good quality chicken stock. When it's your kitchen, it's your rules that matter. :) However, the origin of this soup was inspired from a simple mushroom and spinach version. Use any vegetables you have on hand. This is a really mindless healthy recipe and can be paired virtually with anything. 

I N G R E D I E N T S

Serves 4

THE SOUP

2 tablespoons olive oil

4 cloves garlic, sliced in half

1 cup white onion, chopped

2 cups baby portobello mushrooms, sliced (or, white button and large portobello caps are fine)

1-2 teaspoons fresh red chili, chopped (or sub with chili flakes, to taste)

1 – 32 ounce Container Low-Sodium Chicken Broth

2 cups baby kale, or any dark green leafy vegetable 

salt, to taste

black pepper, to taste

1/4 cup parmesean or asiago cheese, grated

D I R E C T I O N S

Soup pot on medium-high heat.

THE SOUP

•  Add oil to a large soup pot. Add the garlic halves. Toast the garlic in the oil over medium-low heat until they turn golden brown. Remove the garlic and discard. (Or, eat them :)  
•  Add the chilies, onion, and mushrooms to the oil.  Add salt and pepper. Stir and sweat these veggies 5-7 minutes, until they are tender. Once tender, add the chicken broth. Cover and bring the entire pot to a boil.
•  Add the kale and bring to a boil again. It's ready!

• Serve 1/2 cup of soup into a large bowl and sprinkle over the cheese.

-P

-

Lemon Chicken Soup with Hazelnut Parsley Pesto

Lemon Chicken Soup with Hazelnut Parsley Pesto

Hi my beautiful friends.

These days I live on the edge. When I go with the ebb and flow of life and make something out of nothing, the best things always happen. Saturdays are more spontaneous than the weekdays. That’s precisely what happened today and this soup was born. The weather has taken a sharp turn and the air is crisp and cool. I love it. Autumn has always had a special space in my heart. It must be the opportunity to wear sweaters and feel the sharp, cold wind against my cheek as I sip on a pumpkin spiced latte. I like that feeling of juxtaposition in life.  I bundled up to a bowl of this on my balcony earlier this afternoon and I felt so warm and fuzzy inside that I felt this is one worth sharing with you. 'Tis the season for a nice bowl of soup such as this one. 

I N G R E D I E N T S

Serves 4

THE SOUP

1 tablespoon + 1 teaspoon olive oil

1/2 pound skinless chicken thighs, drumsticks, breast (variety is good)

1/2 cup white or yellow onion, diced

1/2 cup carrots, diced

1/2 cup green beans, cut

1 teaspoon turmeric

1/2- 1 teaspoon red chili flakes

2 teaspoon fresh thyme, minced

1 – 32 ounce Container Low-Sodium Chicken Broth

1/4 cup basmati rice (or any long grained white rice)

1/4 cup freshly squeezed lemon juice

salt, to taste

black pepper, to taste

THE PESTO

1 cup flat-leaf Italian parsley, loosely packed

1/4 cup hazelnuts

1/4 cup pumpkin seeds

1 small clove garlic

1/4 cup Asiago or Parmesean cheese, fresh

1/4 cup extra-virgin olive oil

salt, to taste

pepper, to taste

D I R E C T I O N S

Soup pot on medium-high heat.

SOUP-

• 1Add 2 teaspoons of oil to a large soup pot. Add the chicken. Cook 5 minutes, or until opaque – no browning required.  Transfer the chicken to a dish and set it aside for later.
• 2.)    Add remaining 2 teaspoons of oil. Add the turmeric and red chili flakes and allow it to bloom 15-20 seconds in the oil, then immediately add the onions and carrots. Stir and sweat these veggies 5-7 minutes, until they are tender. Once tender, stir in the fresh thyme.
• 3.)    Pour in the chicken stock and bring the entire pot to a boil. Once there is a rolling boil, add the rice and bring it back to a boil.
• 4.)    Add the beans. Shred the chicken and also add it to the pot.
• 5.)    Pour in the fresh lemon juice. Taste the soup and check for salt and pepper.

PESTO-

You will need a food processor for this pesto.

1.)   Toast the hazelnuts and pumpkin seeds over medium-high heat. Take care not to burn them. Transfer to the food processor.

2.)   In the food processor, add the garlic and parsley and pulse until finely chopped.

3.) Turn the blender running, slowly pour in the olive oil. Ensure that the texture is smooth. Add 1-2 tablespoons water if necessary. Transfer to a bowl and stir in 1/4 cup of Asiago or Parmesan.

Serve the soup in a bowl and spoon a tablespoon of the pesto over. The pesto will melt its flavor into the soup. Enjoy! 

-Priyanka

:Green and White Chicken Salad with Tahini Dressing::

Green and White Chicken Salad

I think I penned the titled of this recipe when I wasn't giving anything much thought. Just feeling carefree and accepting the pace of my day, I pulled random ingredients where I could instantly visualize what the taste would be like just by looking at it. It was unusually sunny outside and I could sense a perfect change of weather emerging.  With the influence of the beautiful sun and cool air, I subconciously selected lots of  green and white food, for me the spirit of feeling fresh, crisp and clean. And that's the state which this salad amplifies. 

I do have a small confession to make. I was half way into this dish when I realized I didn't snap a photograph. Embarassing, but it's the truth. As a result the avocados are absent. That's what happens when you put the importance for having a meal on the backburner. You become ravenous and senseless; best to keep a schedule with your meals. I am most productive when I carve out slots of time for breakfast, lunch, and dinner. Since this recipe was worth sharing, I know I'll be making it again and will certainly snap another photo before I dive in. 

I N G R E D I E N T S

serves 1

2 cups of greens (arugula, green leaf, kale, romaine--whatever the heart desires)

1 cup alfalfa sprouts

1/2 cup chicken breast shreds (oven roasted w/oil, salt, pepper in its former life)

1/8 avocado

1 tablespoon olive oil 

1 tablespoon tahini

1/4 teaspoon white wine vinegar

1/4 teaspoon lemon juice

1 drop soy sauce

1/8 teaspoon Za'tar- Middle Eastern Spice blend (optional--just as good w/o it)

D I R E C T I O N S

Grab a nice, big bowl...

1.)   Whisk the olive oil, tahini, white wine vinegar, lemon juice, soy sauce, and za'tar to create the dressing. Done. 

2.)  Toss the dressing with the greens, shredded chicken, and avocado. . 

* Be creative and add your own medley of vegetables. (Turnips, jicama, carrots or cremini mushrooms work well here. Toasted pepitas are great too.)