Good Wednesday morning! How did you fare over the holiday? Were you hit by the snowstorm? It arrived for us mid-day Wednesday, but cleared out by Thursday morning. For the first time in many years, I think I can say my big dinner went off without a hitch—and I didn’t even draw up a timeline! Granted, the turkey was done about 45 minutes than I planned and I left the rolls in too long, but everything was delicious with leftovers kept at a minimum. And I’ve boiled up the turkey carcass for some soup later on this winter!
So now that our bellies are filled to the rim and it’s December, which means lots of sweets and out of the ordinary eating, I try as much as I can to have light meals throughout the day. Sugar and sweets are terrible for my waistline as well as my psyche, so I try to make healthy and delicious meals that aren’t fussy. This soup, which I made for lunches, was perfect. With accents of lemon and ginger, to me, this was a souped up (pardon the pun!) version of miso soup you get in Japanese restaurants. While it is light yet filling, you don’t go away feeling like you ate a heavy meal.
For substitutions, I poached a chicken breast instead of using the rotisserie chicken and I cooked up the brown rice instead of the instant and made a pilaf of the leftovers. But their suggestions are excellent quick replacements if time is lacking. This was so delicious, it has become my new favorite soup! And for those gluten-intolerant, just use tamari instead of soy sauce!
This recipe originally appeared in the November 2014 issue of Cooking Light magazine.
Serves 6 (serving size: 1 1/2 cups)
1 tablespoon olive oil
1/2 cup chopped onion
1 1/2 tablespoons finely minced fresh ginger
1 tablespoon white miso
1 (8-ounce) package presliced cremini mushrooms
4 1/2 cups unsalted chicken stock
1 1/2 cups shredded skinless rotisserie chicken breast
3 cups chopped bok choy
1 (8.5-ounce) pouch precooked brown rice
1 tablespoon lower-sodium soy sauce
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
Heat oil in a Dutch oven over medium-high heat. Add onion, ginger, and miso; sauté 4 minutes. Add mushrooms; sauté 2 minutes. Add stock, chicken, and bok choy; bring to a boil. Reduce heat, and simmer 8 minutes.
While soup simmers, prepare rice according to package directions. Stir rice, soy sauce, salt, and pepper into soup; cook 4 minutes or until bok choy is tender. Remove from heat; stir in lemon rind and juice.
Hopefully no one noticed I was gone for a few weeks as The Eater of the House and I took the trip of a lifetime to London! Our good friends, Jen and Bill, had given an open invitation to visit them for two years and we finally took them up on their offer! November is always dark, overcast, and cold in Vermont, so it was a great time to travel, plus the weather was perfect, upper 50s, and I definitely didn’t need the winter coat I chose to bring!
London is a city for walkers, so you don’t need to worry about calories and how much you’re eating, as I averaged about ten miles every day! Our first real walk took us to Portobello Road and Notting Hill, where we walked along, checking out the stands and looking at all the food. Vegetables, bread, jams, doughnuts, you name it, they had it!
All that walking made us hungry and instead of choosing to wait close to an hour at an Italian restaurant we selected, we instead walked across the street to the Spanish tapas restaurant Galicia. At first, we weren’t sure if they were open, the lights in the upstairs dining room were off and there was only a smattering of men at the downstairs bar. But they took us up, turned on the lights, and we had the most incredible lunch I think I’ve ever eaten. We selected nine dishes to share, and there almost wasn’t enough room on the table for the food and our plates. Mussels, sausages, jambon, meatballs, octopus, chicken, shrimp, avocado, everything was cooked to perfection and was so delicious with no room for dessert. Before lunch, Jen took me to the bookstore, Books for Cooks, which was an entire bookstore devoted to cookbooks and books about cooking! My kind of heaven!
Since Jen and Bill have lived in England for two years, I’ve heard about Sunday roast. I always do some sort of roast in my house on Sundays, albeit for dinner not lunch, but this was an authentic meal I wanted to experience. After a long walk from home to Abbey Road then Primrose Hill (where you can get the most gorgeous view of the city as you can see above), we took a short cab ride to Hampstead. This was a favorite part of the city for me that I would love to revisit. A small town, at the top of a windy and hilly neighborhood street was The Holly Bush, which is about as traditional an English restaurant as you can find. As luck would have it, they were able to seat our party immediately as we were all famished from all the walking.
If there is roast chicken on a menu, you can guarantee I will order it, but when in England, I was going to eat like the natives, so I selected the beef with Yorkshire pudding. I like my beef really rare and the piece I was given was perfection and just the right size. Small potatoes accompanied along with a big puffy Yorkshire pudding, which for those who don’t know what it is, is a popover, not what we know as “pudding.” And speaking of pudding, since we weren’t stuffed following dinner, we ordered traditional Sticky Toffee Pudding for dessert. Again, not what we know as “pudding” in our country, I would say this was similar to steamed bread, topped with a little bit of ice cream. And it truly was delicious! (We also discovered that the British word for rutabaga is “swede” and that the actor, Timothy Dalton (aka James Bond), was sitting behind us during our meal!)
Of all the meals I ate in London, if I were to recreate one at home, this would be it. Potatoes aren’t my usual favorite, but these seemed to be boiled then roasted; so the outside was crunchy but the inside perfectly creamy. The meat, which I think was grass-fed and probably local, was perfectly cooked to my preference, spices just right, with a little bit of horseradish and gravy on the side. The veg, served family style in a bowl, was a combination of root vegetables, carrots, turnips, rutabaga, all my favorites. I left that meal incredibly happy and perfectly satisfied.
Next week, I’ll bring you two or three more memorable London meals!