Sunday, October 1, 2017
This soup has some of my favorite flavor combinations- chicken, capers, lemon!
I also have to add this is a very simple and fast soup to make.
I may have pulled some very lazy manuevers when making this....
But, you know, you need a soup like that, right?
I didn't have already cooked chicken so I threw a raw chicken breast in the chicken broth, cooked it gently for about 20 minutes, let it cool and then shredded it. You could also used already cooked chicken, like from a rotisserie chicken too.
4 cups of chicken broth
2-3 Tbsp celery, minced
2-3 Tbsp carrots, minced
1/4 cup onions, minced
1 Tbsp lemon juice
2-3 Tbsp capers with brine
1 1/2 cups cooked chicken, shredded
1/2 cup dried spaghetti, broken into 1" pieces
2-3 Tbsp Italian parsley, chopped
Salt & pepper, to taste
Bring the broth to a boil, add the celery, carrots and onions. Cook for about 5-6 minutes on a low boil. Add the lemon juice, the capers and the broken spaghetti noodles, and continue to boil until the noodles are done. Add the chicken and parsley, bring back to temperature and serve! Taste for salt and pepper.
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Monday, September 25, 2017
I read a darling blog post on Smitten Kitchen on how she and her "hubby to be" met, and it was over a dip! Call me a hopeless romantic, but I LOVE a story like that. Plus, I will admit, I love roasted peppers, beans and lemons, so hence, that recipe kept running across my mind. Since I am a somewhat lazy cook, I decided to "wing it" on the recipe for a recent last minute party I had at my house. Below is what I did, but if you want to compare, or read the darling post she wrote, here's the original posting that inspired me.
Great with pita chips, fresh pitas or even tortilla chips.
Makes about 1 1/2 cups
1 can of white beans (like white northern beans), drained
1/2 cup of roasted red peppers, drained
1 tsp lemon zest
1/2 lemon juiced, about 2 Tbsp
4 oz cream cheese
Salt & Pepper
Put all ingredients in a food processor and blend until smooth. Chill until ready to serve.
Make it as smooth as you can...Chill until ready to use. It keeps for about a week, but it shouldn't last that long.