Happiness Soup

It has been very damp and gloomy in Atlanta for the past couple of weeks, and it has affected my attitude quite a bit. I need some sunshine! The other night I felt particularly down so I decided to make a pot of Happiness Soup. The recipe for this comes from Nigella Lawson, and it's very simple. I made it on a weeknight after work, and it took no time at all.

Happiness Soup

adapted from a recipe by Nigella Lawson

Ingredients:

3 medium yellow squash

zest and juice of 1 lemon

3 Tbsp olive oil

1 tsp ground turmeric

4 cups chicken stock*

1/2 cup basmati rice

salt and pepper

Cut the yellow squash into thin rings, then dice. Heat the oil in a medium stockpot and saute the squash along with the lemon zest for about five minutes or until squash has softened. Stir in the turmeric then add the lemon juice and chicken stock. Drop in the rice and bring the soup to a boil. Reduce to a simmer and cook, uncovered, for 20 minutes or until the rice is tender. Serve with crusty bread.

*For a vegetarian soup vegetable stock may be substituted.

The name is, of course, a little silly. However, the cheery yellow in combination with the fresh squash and soft rice do make me happy. There's nothing I'd rather eat on a dreary day.

Branching Out: White Chili with Chicken

It's raining in Atlanta, and it has been for days and days.  Some streets have flooded, and schools are closed in three counties.  The whole weekend long we saw gray, gray skies and flashy thunderstorms at night.  Everyone seems to be tired of the dismal weather but me.  Perhaps it has something to do with the sun-soaked weeks I spent in the Mediterranean not too long ago, but I'm ready for gray, cold weather.  It's time for steamy bowls of thick soup, butternut squash, coq au vin, and apple pies!  This is my favorite time of year for cooking, and the cool rain is really getting me psyched about autumn!

Charlie and I spent the weekend snuggled up at home.  We didn't do a whole lot of anything, which was really nice for a change.  In fact, the only productive thing I did this weekend was cook, and I didn't even do a whole lot of that.  Last night was particularly dreary so I decided to make some chili before settling in to watch Mad Men (love it!).  Anyone who knows me well will be surprised by that last sentence because I don't usually cook things that involve beans.  I've never really liked beans, with the exception of green beans, so I don't cook them.  Ever.  However, I happen to be married to a man who loves Mexican food, chili, and other stewy things involving legumes so I'm trying to branch out a little.  I think kidney beans and black beans are the absolute worst (I hate the flavor and the texture) so I decided to make a white chili that had only great northern beans in it.  My Mom sent me the recipe a week or so ago, and it also contains chicken, cayenne pepper, and mild chilies -- all things I'm a fan of.  It's not a very heavy soup, and I don't think it will give hardcore chili lovers the fix they're looking for, but it does have a nice flavor.  I even enjoyed the beans in spite of myself.  

This is a really quick and easy weeknight meal.  It doesn't take long to prepare and doesn't require much tending.  Cornbread is a must to sop up some of the broth.  

White Chili with Chicken

ingredients:

2 Tbsp olive oil

2 medium white onions, chopped

3 cloves garlic, minced

2 (4 oz) cans mild green chilies, roughly chopped

2 tsp ground cumin

1 1/2 tsp dried oregano

1 tsp cayenne pepper

6 cups chicken stock (preferably homemade)

4 (16 oz) cans Great Northern Beans

3 chicken breasts, roasted and shredded

2 cups grated monterey jack cheese

sour cream

Heat the olive oil in a stock pot and saute 10 minutes or until soft and golden.  Add the garlic, chilies, cumin, oregano, and cayenne pepper.  Saute 2 minutes, until fragrant.  Add undrained beans and chicken stock.  Bring to a boil, then reduce heat to a simmer.  Add the chicken and cheese, stirring to melt the cheese.  Season to taste with salt and pepper.  Serve warm with a dollop of sour cream on top.  

Consider yourself forewarned -- this makes a huge batch of chili!  You may want to halve the recipe if you're only serving a few people.  I made the whole recipe, and we had a ton left over so I'm going to freeze what's left.  I love stocking my freezer with soups and stews for the winter months.  When things get really gloomy it's nice to have homemade soup at a moment's notice.

 

Serious Comfort Food

Last Saturday was so rainy and cold, and I really needed some comfort food to warm me from the inside. I decided to try out the Red Lentil and Rice Soup from Arabesque. It gave me exactly what I was looking for -- creamy, homey, filling soup. It's what I imagine the three bears' porridge tasting like.
This isn't a glamorous soup. It's a muddy brown color, and it isn't beautiful. BUT, it's delicious. Try it on a cold, rainy day. You won't be sorry.



(I've tweaked the recipe a little.)

Red Lentil and Rice Soup

ingredients:
2 large onions, diced
3 Tbsp extra virgin olive oil
7 1/2 cups chicken stock (homemade tastes best)
1 cup red lentils
1/2 cup arborio rice
black pepper
2 tsp ground coriander
salt
1 tsp ground cumin
3 Tbsp lemon juice

Fry the onions in the oil. Cover the pan and cook over low heat, stirring occassionally until they soften. Then cook over high heat, stirring often, until they are very brown and caramelized. Drain on paper towels and set aside.
Bring the stock to a boil then add the lentils and rice. Season with balck pepper, and add the coriander. Simmer for 35 - 45 minutes, or until the lentils and rice fall apart and the soup has a creamy texture. Season again with salt and pepper, to taste.
Just before serving add the cumin and lemon juice. Top each bowl with the fried onions, an extra sprinkle of cumin, and a lemon wedge.