Chicken Soup- For What Ails You

Last year I made a recipe for Turkey Noodle Soup (recipe is on the blog) with all the turkey we had leftover from Thanksgiving and it was good but this recipe for Chicken Soup is great! I needed to whip up something to cure this nasty cold that Billy was so nice to share with me and since I had a little chicken from McDowell Family Farm in the freezer I thought why not whip up some chicken soup- it can't hurt! We don't eat a lot of meat, mostly just what I can get local but thanks to the McDowell family and their wonderful chicken I might just out smart what's ailing me! Enjoy!

Here's how to start:

In a large soup pot add-

1 whole chicken w/most of the skin removed (my chicken was local, organic and weighed under 3lbs)
1 large onion, quartered
2 large carrots, chopped in big pieces
4-5 stalks celery, cut in half
1 whole head of garlic, remove the outside skins
2 tsp. peppercorns
2 bay leaves
1 gallon water

Simmer at medium heat for 1 hour. Turn off the heat, remove the chicken and place him or her on a plate to cool (when cool, pick off as much meat as you can, reserve for the soup). Strain the cooking liquid and the vegetables through a strainer- reserve the cooking liquid and the garlic. Set those two things aside and discard the rest.

-Chicken Soup-

4 carrots, diced
8 stalks of celery, diced
4 cloves garlic, minced
1 large onion, diced
herb bundle (1 medium sprig rosemary, thyme and sage. Tie together w/kitchen twine)
olive oil
salt and pepper
reserved cooking liquid
reserved garlic
chicken meat
*optional- cooked pasta of your choosing (Billy request tiny little pasta called Stellette)

1. In a large soup pot heat olive oil over medium heat, when you can smell the oil add the carrots, celery and onions. Saute until the veggies start to soften (about 10 minutes), season with salt and pepper. Next add the reserved garlic and stir to combine.

2. Next add the reserved cooking liquid, and the herb bundle. Turn the heat up just a bit. When the soup begins to boil turn heat back down to medium low and simmer for 30 minutes.

3. When the 30 minutes is up add the chicken meat and the fresh garlic, stir to combine. Check flavor to see if you need more salt and pepper. Take out the herb bundle and discard.

4. Serve hot just like it is or w/a sprinkling of Parmesan cheese and if using, your pasta of choice.

Serve it Cordray style: 1/2 c. Stellette pasta, ladle over warm chicken soup, squeeze a slice of lemon over soup and pasta, top w/huge handful of arugula and sprinkle on some Pecorino Romano. VIOLA!

Market Squash Soup

This photo says it all-EASY! Just a few other ingredients are missing but it is really this simple. I had some leftover squash hanging out in the fridge and bought some at the Farmer's Market, they all came together for this lushish, warm, grounding soup for my lunch this last week. Enjoy!

Ingredients:

1 c. leftover roasted pumpkin puree
1 1/2 c. leftover baked sweet potato
2 c. diced kombocha squash
1 c. diced carrots
1/2 large onion, chopped
1 T. chopped fresh sage
1 quart veggie broth
2 tsp. chipotle in adobo
olive oil
salt and pepper (I used a smoked salt)
*the juice and zest of one orange, add just before you serve
-optional: top w/ toasted pumpkin seeds or walnuts, drizzle w/ olive oil or any other flavored oil

Directions:

1. Start by heating your favorite soup pot over medium heat. Drizzle in some olive oil and add the onion, carrots and kombocha squash. Season with salt and pepper, stir and cover and with lid and cook for 15 min. Remove the lid, add the sage and saute for 5 minutes.
2. Add the pumpkin  puree and baked sweet potato, stir to incorporate. Cook for a minute just to warm through. Season with a bit more salt and pepper. Next add the veggie broth and simmer the soup with the lid slighty askew for 15 minutes.
3. After you have simmered the soup, turn of the heat and blend the soup. (You can use a blender, food processor, or I like my hand held immersion blender). Last but not least add in the chipotle and orange juice and zest and stir to mix in.
4. Serve right away topped w/ toasted nuts and a drizzle of your favorite oil, or portion out in your lunch containers and store in the fridge for later. You can also freeze for a when your in a pinch.

-If the soup is too thick just add a bit of water to loosen it up.

Update: X96 and Cristiano Creminelli

All I can say is, this morning has been one of the coolest things I have been lucky enough to be a part of. Cristiano Creminelli did such a great job on the X96 Radio from Hell Show in their 'Ask A' segment. He was very nervous when we first got there but as soon as we got going he got into a groove. The hosts of the Radio from Hell show (Kerry, Bill and Gina) loved him and Bill called him 'a very charming guest'. Their producer (Richie) was even getting text from ladies wanting to know if Cristiano was married because they were mesmerized by his accent! Cristiano did a fantastic job, and it was neat to learn more about were the passion for his craft comes from. Good job Cristiano, thank you X96 (Kerry, Bill, Gina and Richie), and thanks to Chantelle for being my sidekick in the studio this morning.

 Mr. Cristiano Creminelli

 Treats for the X96 crew, Creminelli salami of course!

The Radio from Hell Crew- Gina, Bill, Kerry and Cristiano

Brushetta- Summer Fave

This wonderful, easy recipe is actually my creation, but I have to say that it is a hybrid of a recipe from the cookbook 'Small Plates, Appetizers as Meals' by Marguerite Marceau Henderson (who is actually a SL local). No matter who I make this recipe for they always end up loving it. I have made it with roasted peppers in place of the tomatoes and I've also tried it with fresh and roasted tomatoes, just this last July 4 I added artichokes to the mix. So whatever your preference I'm sure it will be amazing. Enjoy!

-Bruschetta- (measurements are exact but pretty close)

2-4 cloves of garlic, minced
2 shallots or a small onion, diced
1-2 T. capers, liquid drained
1/2 olives, chopped (I think I used a kalamata olive mix)
1/2 c. basil, chopped
8 Roma tomatoes, chopped (I have roasted the tomatoes to add more flavor, in the above pic I used roasted tomatoes in olive oil from Tony Caputo's)
8 oz artichokes in olive oil, chopped (I got my at Caputo's but you can totally used canned)
1 t. salt (I like Celtic gray salt)
1/4 tsp. fresh ground pepper
1/3 c. balsamic vinegar
1/3 c. olive oil

1. Place the first 7 ingredients in a bowl.
2. Mix the balsamic vinegar, olive oil, salt and pepper in a bowl. (A little trick I do is put pour the balsamic in first and then slowly whisk in the olive oil. I think it mixes better that way.)
3. Pour the wet mixture over all the other ingredients and mix well.
4. Marinate in the fridge for at least an hour. Serve.

Can be served with:

Sliced baguette (I love Crumb Brothers, or Volkers)
Over grilled fish or chicken
Or made into a sandwich w/ fresh sliced Mozzarella (when I do this I use the roasted bell peppers in place of the tomatoes)

Pea and Kale Puree w/Nu Nooz Pasta and Scallops- Pea's the Season

 Peas, kale, mint, chives, scallops and dry Nu Nooz Pasta

 Pureed steamed peas, kale, mint, garlic, olive oil, salt and pepper

 Sauteing the scallops

VOILA! Finished dish- MMM

-Pea and Kale Puree w/ Nu Nooz Pasta and Scallops-

2 c. petite frozen peas (reserve 1/4 cooked peas for garnish)

1 bunch of kale (mine came from my friend Gwen Crist garden, thanks Gwen)

3 cloves of garlic, chopped

2 T. fresh mint chopped (reserve a little for garnish)

1 T. chives, chopped

2 c. dry Nu Nooz pasta

8 large scallops

2 T. olive oil

1 T. coconut oil

salt and pepper

1. Bring a medium pot of salted water to a boil over med-high heat. When water comes to a boil toss in the peas and cook for 2 min. Use a slotted spoon to remove the peas from the boiling water and toss in a strainer reserving the boiling water for the kale and pasta.

2. Next toss the kale into the boiling salted water for just 2 min, use the slotted spoon to remove the kale just like the peas and place into a strainer to cool.

3. Cook the pasta in the same salted boiling water you used for the peas and kale. Cook pasta according to the directions. When the pasta is done drain the pasta and the water and set aside.

4. In a food processor place the peas, mint, garlic, kale (squeeze out any remaining water), olive oil, salt and pepper. Process until smooth. Set aside. (Check the salt and pepper to taste)

5. Heat a saute pan over medium heat, add the coconut oil and let melt. When the oil is melted add the scallops to the pan and salt and pepper them. Cook for two minutes and turn over and cook on the other side, be sure to salt and pepper that side as well- cook another 2 minutes or until done. (Be careful not to over cook)

6. Toss the pasta with some of the puree, spoon on a little and add more to coat real well. Divide into two bowls, add the scallops and garnish with the reserved peas, mint and chopped chives. ENJOY!