Noms: Homemade Soup, Indian, and Carribbean

 Homemade Tomato Soup by Kevin
We had a lot of tomatoes to use up before leaving for Cali.  i know he put carrots in and that it was super delicious.  i tried making a Jamie Oliver one that paled in comparison when i tasted this soup.  another No Recipe dinner straight out of his blinding white butt.  the olives were too salty.  i think he blended cream cheese with some lemon zest.  i don't remember.  i told him to write down the recipe, but he didn't.  so we will never know how to recreate this soup.  sob.
 Homemade Organic Chicken Soup
ok so not everything is organic, but the chicken and the stock was which are both the big ingredients in this recipe from Ree Drummond aka The Pioneer Woman Cooks.  here is the original recipe.  
HERS
2 whole chicken breasts, chicken bouillon cubes, water, butter, flour, onion, green pepper, pimento, celery, white rice and YELLOW FOOD COLOURING oops i mean COLORING.  its different in the USA.  kidding.
MINE
2 whole organic chicken breasts, one full carton (32 fl oz : 1 quart : 946ml) of organic vegetable broth, water, Earth Balance vegan margarine, organic flour, green pepper, celery, and brown rice.

i didn't use pimentos or food colouring.  mine was definitely yellow enough without it.
i can not tell you how much i love this soup.  this is the 2nd or 3rd time i have made it and it is so homey and so cozy and so warm and really the most chicken soupy soup.  it's a fantastic base for adding any other of your favourite veggies.  also, if you love looking for recipes, i would subscribe to her blog or search her recipes if you are on the prowl for something good.  not only is her food both healthy and delish, but she does step-by-step visuals for idiots like me that don't know the proper way to cut vegetables!  SO if you are going to make this, i would advise going to her blog as it is way better laid out with a TONNES of photos!  you will not regret it.
 Roasted Chickpeas with Curried Greens over Coconut Cilantro Rice
I have made this recipe many times, but I don't think I have ever made it as well as it turned out yesterday!  I found this recipe in a House & Home magazine in 2009 and I have not been able to part with it.  

Coconut Cilantro Rice:
2 tsp whole cumin seeds.  1/2 cup sweetened shredded coconut.  2 cups basmati rice.  1 tbsp Kosher salt.  1/2 cup chopped fresh cilantro.  2 tbsp melted butter or Earth Balance Margarine (or whatever you prefer...)

1.  Cook basmati in rice cooker if you are lazy like me and are prone to burning rice in the pot.  If you don't have a rice cooker, continue to read.  Rinse your rice.  Pour into a medium sized pot and fill until you have an inch of water from above the rice line.  Heat on high until water bowls, then simmer for about 10-15 minutes until water has evaporated and rice is tender.  

2.  While rice is cooking, start the Chickpeas!  Once the chickpeas are in the oven, heat a medium frying pan over medium heat.  Add cumin seeds and toast for 3 minutes or until fragrant.  Add coconut and toast, stirring frequently until golden.  SERIOUSLY, you HAVE TO watch the coconut, it goes from 0 to 60 in seconds and i have burnt coconut one too many times...  Rwmove from heat and reserve.

3.  Once rice is ready, gently stir in coconut mixture, cilantro and butter/margarine.

Roasted Chickpeas Original Recipe: 
2tbs olive oil, divided.  4 tbsp curry paste (mild, medium, hot, whatever you like...), divided, 1.5tsp kosher salt.  2 540ml can chickpeas, rinsed and drained.   6 cups (packed) thinly sliced red Swiss Chard or Kale

Roasted Chickpeas My Recipe:
2 tbsp coconut oil (which i melted in a bowl above the steam hole of the rice cooker... i just held it over the steam and stirred constantly.  the things i do for coconut oil!).  4 tbsp of Midas Medium Curry ($3-$4 at Joe's here in Tsaw).  1 540ml can of chickpeas.  3-4 handfuls of kale ripped off the stalk in 2" pieces.  2 mangoes, diced.

1.  Preheat oven to 400.  In a large bowl, combine oil and curry paste and mix well.  Add chickpeas and and diced mango and toss well to coat.  Spread chickpeas and mango in a single layer on a large rimmed baking sheet (or two).  Bake 10-12 minutes, stirring halfway.

2.  Meanwhile, coat the kale/swiss chard with the residual oil/curry in the bowl.  I used my hands to make sure all the leaves were coated.  Heat saucepan to medium and toss the kale for 3-5 minutes until wilted.

The original recipe divides the oil/curry mixture, half for the chickpeas and half for the greens.  I did not bother.  The residual mixture goes a long way and was definitely enough for the greens.  
nom nom nom.  i'll give it a 65% rating for leftoverness.  not fantastic the day after.
i spent all day yesterday editing photos from earlier this year.  the house was neglected, the kids were running amok and i was counting the seconds til my knight in greasy oil arrived home.  he graciously made us a delicious carribbean inspired dinner.  a cardamom salty tilapia with black bean and mango fried rice topped with fried bananas.  the fish and bananas were the bomb.  rice could use a little more seasoning but was still good.

TA DA!


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