Springy Chicken Soup Plus MVK’s *Like* of the Week

I’m baacckk!! I know some of you missed your weekly Wednesday recipe as some friends had mentioned they hadn’t received something from me in a while. I hope that translates to most of my readers! After writing 272 blog articles for five (five!) years, I really felt a need for a break. It’s nice to just cook without the thought of having to write about it! And meals at home, when I’ve been home, have been simple, nothing fancy, along with a few duds. But now that we’ve turned the corner into spring, I’m feeling like getting back into the kitchen and cooking and writing about it!

But even though the calendar says it’s May and springtime, doesn’t mean the weather is cooperating! After a warmer than normal winter, I’m finding the spring colder than normal. Even when it’s sunny outside, there is still a nip in the air and wind. I spent a few days the first week of the month in New York City and regretted the fact I didn’t have my winter coat with me! Even today as I write this, they have snow predicted in the forecast! #Truth! So the days of soup and other cold weather comfort foods aren’t over yet, but this recipe has a springy twist to it!

I love having romaine lettuce in a soup and I don’t use it enough; it adds a certain lightness and freshness to a soup that you don’t get from spinach or kale. Any chicken soup is comfort in a bowl for me and this was really delicious and using chicken thighs adds much more flavor than white meat. Instead of using fresh thyme, I added about a half teaspoon of dried. This came together quickly on a weeknight and certainly warmed my insides from the cold, damp weather outside. With springtime ingredients like the leeks and peas, it gave me a reminder and faith that yes, warmer weather will be coming. When? I’m just not sure!

springy chickenSpringy Chicken Soup

This recipe first appeared in the May issue of Cooking Light magazine.

1 1/2 tablespoons canola oil, divided
1 pound skinless, boneless chicken thighs, cut into small pieces
1 cup thinly sliced leek
1 cup thinly diagonally sliced carrot
4 cups unsalted chicken stock (such as Swanson)
3 large thyme sprigs
1 cup frozen green peas, thawed
1/2 teaspoon freshly ground black pepper
3/8 teaspoon kosher salt
3 cups torn romaine lettuce
1/3 cup fresh flat-leaf parsley leaves
1 ounce Parmigiano-Reggiano cheese, shaved (about 1/4 cup)

Preparation
1. Heat a large Dutch oven over medium-high heat. Add 1 1/2 teaspoons oil; swirl to coat. Add chicken; cook 6 minutes or until browned, stirring occasionally. Remove chicken from pan.

2. Add remaining 1 tablespoon oil to pan; swirl to coat. Add leek and carrot; sauté 5 minutes. Add stock and thyme; bring to a boil. Cover and cook 8 minutes or until carrot is almost tender. Stir in chicken, peas, pepper, and salt; cook 3 minutes. Remove thyme; discard. Remove pan from heat; stir in lettuce and parsley. Place 1 1/2 cups soup in each of 4 bowls; top each serving with 1 tablespoon cheese.

MVK’s *Like* of the Week: Meet the Orb Weaver Cheesemakers!
Orb%20Weaver%20DSC02437%20cowI consider myself lucky beyond belief that I live in a part of Vermont where cheese (and the cows!) and their makers are close by. Orb Weaver Cheese can be found in my tiny town and their cheese is delectable. And for 30 years, the farm has been run by just two women!

This is a great story on Marian and Marjorie’s beginnings and the process of making their cheese. You can read the story here.

 

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Weeknight Dinner Series #7! New Food Labels! A Cookbook Giveaway!

There is a lot of excitement this week! March 7th marks the third-year birthday of My Vermont Kitchen; I’ve made it through my infancy and the terrible twos! It’s the first week in March, where a sigh of relief can be heard round the world that yes, the long, dark, and cold winter is slowly winding down. This month always has warm days and cold nights, the perfect recipe for maple sugaring. The chirp of the red-winged blackbird will be making its way to the meadow by St. Patrick’s Day. Plus we spring forward this weekend! I can feel the spring in my outside steps already!

So the news first. The United States Food and Drug Administration announced last week that food labels are getting an overhaul for the first time since the early 1990s. Taking the nutrition course I mentioned last week, one week was devoted to reading food labels, which was a real eye opener. The new label changes are meant to be easier for the average consumer to understand and will focus on calories and sugar content in particular. Hooray to this, as sugar content was not on the labels before because there was no set standard for sugar consumption. But given the obesity and diabetes epidemic in this country, I am pleased to see this addition. This article printed in the New York Times clearly explains the matter in more detail.

This week’s recipe: Chicken and Leeks. While it has a boring name, this is a simple weeknight supper that takes about 30 minutes to make and it’s a delicious and nutritious! Rarely do I make pan sauces, and I’m really not sure why, because they are fairly easy. You can always cook the leeks in the pan with the chicken, but in this case, I cooked them separately. And don’t be like me–watch the pan sauce! I reduced it a little too much, but it was still delicious! Serve along side with rice and a salad, or steamed broccoli with lemon and butter.
DSCN4266

Chicken and Leeks
Extra virgin olive oil
2 pounds of chicken tenders
1 cup chopped leeks
½ cup chicken broth
A glug or two of white wine (Optional. If not using, just use a little more broth.)
1 Tablespoon butter
Salt and pepper to taste

1. Place enough olive oil in the bottom of a large skillet and warm. Add the chicken and cook until they are tender, turning frequently, so both sides are golden brown. When finished cooking, put on a plate and set aside.

2. As you are cooking the chicken, add 1 Tablespoon of butter to a small skillet. When it’s melted, add the leeks and cook until soft and a little brown.

3. Place the chicken skillet back on the burner and slowly add the chicken broth, scraping up the browned bits with a wooden spoon or spatula. Bring to a boil, add the wine if using, and reduce down until it is the consistency you like. Add the leeks and chicken to the pan, cover with the sauce and serve.

Free Cookbook Giveaway!

global kitchenAs a member of Cooking Light magazine’s Blogger’s Connection, I sometimes get a few perks and this time I get to pass something on to one lucky reader! Just this week Cooking Light’s Global Flavors will be in bookstores! And this cookbook is fantastic! Written by New York Times best-selling author and food writer David Joachim, you’ll find recipes from all over the world, but they’re easy to make and accessible for the home cook. You’ll find recipes from East Asia, India, Southeast Asia and Australia, the Middle East and Africa, Europe and Eurasia, South, North, and Central Americas. I sat down to breakfast the other morning and was salivating over all the dishes. I’m especially excited to make Chicken Tikka Masala, Indonesian Stir-Fried Noodles, and Hungarian Goulash (although there are tons more I’m going to try!)

The contest is easy! Just leave a comment with what your favorite global meal is, I’ll put all the names in a hat, and the Eater of the House will pull out a name. I’ll contact the lucky winner to get shipping instructions. Deadline is Tuesday, March 11 at midnight Eastern Time. Good luck!