This recipe I stumbled upon last week, when I was looking for variation in soups that included beans. I love white beans, and could eat them drizzled in lemon and olive oil any day of the week. Which I do sometimes. So, the soup is a perfect alternative.
I totally loved pushing for healthy eating in 2014, and although in the first few weeks it was difficult to cut out the carbs/sugars/fatty fats, I got used to it eventually and now when I eat out of the healthy norm my body has become adapted to, I feel sick. Which in my opinion is a good thing, like a bad hangover reminding me of the consequences of drinking too much. Anyway, here’s a twist to chicken soup. Pho to be exact, and we do a lot of it here in San Francisco. It almost seems like there is a Pho eatery opening up everywhere I turn and that’s fine. Since I can’t get enough of the chicken Pho, I decided to find a recipe online I could supplicate, and here it is: 1 ½ lbs (approximately) bone-in skin-on chicken breast 2 teaspoons vegetable oil 1/2 onion, diced 1 3×1″ piece peeled ginger 1 jalapeño, seeds removed and diced 6 cups chicken stock 2 whole, star anise 3 whole cloves 3 Tbs. fish sauce 1 Tbs. …
Usually during the colder months I tend to eat heartier, but this year, I have decided to try and stick to a leaner meal plan (well at least as much as possible). I figured soup is a good way to start and I have found a recipe here, which I couldn’t wait to try and one that I highly recommend. Artichoke Soup with Crispy Salami and Lemon-Parsley Quinoa Serves 4 For the soup: 2 (14-oz.) cans artichoke hearts, drained 2 cloves garlic, peeled and coarsely chopped 1 cup chicken stock 1 cup heavy cream 2 tsp fennel seeds Salt and pepper For the quinoa: 1/2 cup dried quinoa 1/3 cup chopped fresh parsley leaves 1 tsp. lemon zest (from about 1 lemon), plus 1 tbsp. fresh lemon juice Extra-virgin olive oil 4 large thin slices genoa salami Preheat the oven to 350º. In a medium saucepan, add the artichoke hearts, the garlic, half of the chicken stock and half of the cream; cook over medium heat until warmed through. Add the fennel seeds and season …
rawsilkandsaffron.com 