14 May 2011
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06 April 2011
I had never cooked with lentils before, so that was my new ingredient. In fact, before this I'd only tried a dish with chickpeas once before, so there was a lot "new" for me in this soup. I skipped the chicken, as there was plenty of protein in the soup already, and the version I had on my vacation had no meat. Also, most of what I read said that if adding meat, lamb or beef are more traditional, so you could try that instead if you'd like. I don't think I used quite as much stock as it called for and I threw in extra beans and rice because it didn't look like much. In the end, they plumped up, absorbed practically all the liquids, and I would be hard pressed to call it a soup anymore. When I make this again, I will pay more attention to the measurements and maybe add extra stock just in case.
All in all, I thought it was excellent! Obviously if you're not into bean based soups it might not be your thing. Sorry about the long ingredient list (especially after Joanna's post below), but it's mostly different spices. I measured out each one and then later thought I should've just used the "45 spices" mix I bought at the market. Next time!
- 1/4 pound dried chickpeas
- 3 tablespoons olive oil
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup diced onions
- 1/2 cup diced celery
- 2 teaspoons ground ginger
- 2 teaspoons turmeric
- 1 teaspoon ground black pepper
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 (28-ounce) can diced tomatoes and their juices
- 1 1/2 quarts rich chicken stock
- 1/4 pound dried green lentils
- 1/2 cup long-grain rice
- 1/2 cup chopped fresh cilantro leaves
- 2 tablespoons chopped fresh parsley leaves
- 2 teaspoons fresh lemon juice
- Cilantro sprigs, for garnishing
My new ingredient is smoked paprika. I've been hearing about it for several years but always resisted purchasing it. I finally bought some and this is the recipe I'd like to use with it. It smells divine! I can't wait to use it. I found the recipe at Tasty Kitchen. I really like finding recipes there because it seems like most people have the same sort of mindset about food that I do: make it tasty, make the recipe short, make it quick, but make sure it's tasty. Pioneer Woman is good at making recipes with about 5 ingredients and I really like that. Many, many of her posters at Tasty Kitchen seem to do the same thing. I make my menu almost exclusively from Tasty Kitchen recipes. So thanks to elenaspantry at Tasty Kitchen for the recipe!
elanaspantry on August 19, 2010 in Fish, Main Courses
Prep Time: 20 minutes
1/4 cup light or reduced fat sour cream (NOT no fat)
1/4 cup 1/2 fat mayonnaise (such as Hellman’s)
1/4 cup buttermilk
juice from one lemon
1 tsp Grey Poupon mustard (or Dijon)
1 tbsp apple cider vinegar
2 tsp sugar
1 tsp poppy seeds
1/2 tsp salt
fresh ground pepper, to taste
1/2 tsp onion powder
2 small fennel bulbs (including tops)
1 1/2 tart apples (I used Pink Lady)
1/2 cup shredded green cabbage
1. In large bowl, prepare dressing by combining all dressing ingredients. Set aside.
2. Prepare salad by thinly slicing the fennel bulbs, apples (skin on) and green cabbage. Finely dice the fennel tops and add to salad bowl.
3. Mix well and allow to sit for a few minutes before serving.