Ooof. The past few days have been rough for me. I started to come down with some sort of crud on Monday and have been fighting it ever since. I’m fortunate in the sense that it is a rare occasion for me to feel ill, but darn – it really stinks when you don’t feel well.
Of course, when I’m feeling sick there are always certain foods that can help the healing process. Soup is one of them. A chicken noodle/chicken rice soup sounded great, but I thought I’d try throwing in a few additional ingredients to take it up a notch. I am so glad I did, because although this soup did not heal me completely, I swear it helped the process a bit. It’s easy to make with rotisserie chicken, or if you happen to have some leftover from another meal.
I recommend making the broth mixture without adding the rice until you serve; I like being able to control how big of a scoop goes into each bowl. I do the same thing with chicken noodle soup – the noodles are always set to the side until serving!
Do you have a favorite soup to make when you aren’t feeling well?
Lemongrass, Ginger, and Cilantro Chicken Soup
1 cup shredded carrots
1 cup celery, diced
1 medium jalapeno, diced (more or less according to taste)
1 quart chicken broth (I use lower sodium)
1 tablespoon ginger, grated/minced
1 tablespoon lemongrass (I use Gourmet Garden)
1/2 pound cooked chicken, shredded or chopped (rotisserie chicken or leftover works well)
1/2 cup fresh cilantro leaves, roughly chopped
Sticky white rice
1. Heat a large stock pot over medium. Add the shredded carrots, celery, and jalapeno to the pot. Allow the vegetables to cook for 3-4 minutes until they become aromatic.
2. Add the chicken broth, ginger, lemongrass, and chicken to the pot. Stir to combine. Turn heat to medium low, then allow the soup to simmer for at least 20 minutes to heat through.
3. Stir in the chopped cilantro leaves a minute or two before serving (you can also garnish on top as you serve each bowl if desired). To serve, scoop your desired amount of white rice on the bottom of a soup bowl, then ladle the broth mixture on top of the rice. Enjoy!
Game day will soon be upon us: are you ready? I have to admit: the game itself isn’t usually what I get pumped up about. Rather, I get excited to plan the menu for friends and family to enjoy (and to watch the commercials). Putting together a great game day spread can be a challenge. You want to make it simple to assemble, and to include foods that are easy to eat for partygoers. But you don’t want it to be boring either!
Yes, I could top my table with some of the classics, but for today’s game day gathering with the folks of Sunday Supper I wanted to contribute something a little different. My game day usually involves drinking wine (rather than beer), so creating a dish that could perfectly pair with wine is essential. Enter: cilantro lime marinated shrimp, paired with Gallo’s Pinot Grigio. Our Sunday Supper crew has put together a plethora of food and wine combinations in celebration of the game day, so you are sure to find a dish that pairs perfectly with your favorite wine.
Game day grub: you’ve got to have it. And when it comes to sports watching food, it probably means you’re feeding a crowd of some sort. It could just be for a few family members or friends, or it could be for a large gathering as well. For me, that means it is time to break out some dishes that I wouldn’t make on a regular night. I get to indulge a bit. Give me cheese, give me bread, give me a bit of gluttony!
…and when you combine them all, you’re in for a treat. I have been DYING to try a pull apart bread recipe of some sort, and I finally had the opportunity. Great googly moogly, I can’t believe it took me this long to indulge in this simple to make goodness. The great thing is this pull apart bread takes only a few minutes to assemble. The only problem is how quickly it disappears from the table. For us, I think we clocked in at under five minutes before every last crumb was devoured. At least I was left with a group of satisfied family members in the end. In retrospect, maybe I should have made two loaves. There’s always next time I suppose!
There is a reason you don’t mess with the classics. They’re just so darn good on their own.
I definitely feel that way when it comes to apple pie. I don’t want to change much about the recipe I’ve made since I was a little girl. Apples, cinnamon, sugar, pie crust…it doesn’t get much simpler than that.
However, when food allergies come into play adjustments must be made. Coincidentally, I put together this deconstructed apple pie after realizing I would be cooking for a group that had a dairy free child as well as a gluten free child. Dairy free and gluten free? It was a bit of a challenge to think of a dessert to make. Deconstructed apple pie to the rescue!!! I decided to take apart the individual components of the classic pie; this would allow me to accommodate for the two different allergies. The dairy free child opted out of the whipped cream topping, and the gluten free child received no pie crust cookie. Problem solved!