cooking. First I whipped up a batch of my old stand-by WW Hummus first pulsing 12 green olives before adding the chickpeas, sesame seeds, garlic, and lemon juice to the food processor. Of course I had to toast a sandwich thin to have some for lunch along with a handful of fresh cherry tomatoes from the garden. Yum. Then I made a cauldron of Greens & Chicken Soup. A couple years ago I found a recipe for Perfect Green Soup in a Reader's Digest that sounded so good I had to make it, but it didn't have any protein in it and I got pretty hungry between lunch and supper. So I studied the recipe and decided that I could mesh my favorite Fast Chicken Soup recipe with the Green Soup recipe. I keep the chicken out of the pot until all of the greens (1# greens + 1# spinach) are cooked in with the onions, carrots, and tiny bit of rice, whirred with the stick blender until all smooth-ish, then I toss in the chunks of chicken and finish it off with a pinch of cayenne and a tablespoon of lemon juice. It isn't very photogenic but it sure is tasty, and for $16.50 for ingredients I get six weeks of little, 3-ladle portions to take for work lunches. It freezes well, too. As an added bonus, Durwood doesn't like it so I get it all tomyself, kind of like how he gets to eat all the tomato soup.
Didn't write last night, I was asleep almost before my head hit the pillow. Stay dry today! I won't, it's raining like crazy right now.
--Barbara
1 comment:
You're right -- the soup does not look enticing but I'll take your word for it. No way would it make it to the Rehder table!! Green stuff you know!!! Crazy weather. But it's that time of year.
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