Tag Archives: chicken soup

Tuesday Dinner: Chicken and Wild Rice Soup

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At the risk of repeating myself, Pinterest does two things around here:

  1. It drives traffic to this site.
  2. It makes it helps me organize which recipes are on deck.

We’re going to focus on the latter here for now. I have six Pinterest boards and five of them are food related. One is a catch-all of miscellaneous food things. One collects all of the recipes from here. Another collects all of the desserts. A third features my restaurant reviews. And, finally, there is the Things I Want To Cook board. It’s where I toss recipes for later use. It replaces the little slips of paper that would pile up next to the stove, collected from skimming food magazines at Barnes & Noble. Now, I save the recipe for later, use it for meal planning and open up Pinterest for recipes each night. Continue reading Tuesday Dinner: Chicken and Wild Rice Soup

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Tuesday dinner: Chicken and wild rice soup

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Chicken breasts have been a staple in my kitchen since college. We went through so many that I would buy the big frozen bag from BJ’s on a monthly basis. Gradually, I shifted to buying them at the grocery store and trimming my own. But, recently I’ve converted from buying chicken breasts to thighs.

2013-02-19 at 17-47-54Think about Thanksgiving. Everyone says they are going to eat healthy and go for white meat, but when you look at their plate, you can see dark meat buried at the bottom. Why? More flavor. Why? More fat, and fat equals flavor. Meat from most animal legs is tough and typically reserved for slow-cooking or braising. Chicken thighs break the rule. They are only slightly tougher than chicken breasts, which can be resolved in most recipes by cooking a little longer, and that fat content is only negligibly higher than breast meat (2.6g per serving for boneless, skinless breasts vs. 3.9g for boneless, skinless thighs), according to the National Chicken Council. And, when you stack them against one another nutritionally, they are not that different. Boneless, skinless breasts have 114 calories, 21.2g protein, and 116mg sodium per serving. Thighs have 119 calories, 19.7g protein, and 86mg sodium.

For me, thighs are more versatile, have more flavor and do not dry out as quickly on the stove, in the oven or on the grill. And, they work quite well in soup (foreshadowing…). Continue reading Tuesday dinner: Chicken and wild rice soup

Post from beyond: Marlo’s Less-Than-Kosher soup

photo-13As we may have mentioned before, my sister lives on Long Island. She got her master’s degree at Stony Brook and decided to settle into the lifestyle of bad hair, bad attitudes, bad driving and bad accents. Recently, she had dinner with her former roommate at her parent’s house, where former roommate’s mom made a kosher chicken soup with spinach, tomatoes and beans. Before leaving, she copied the recipe from mom’s kosher cookbook and decided to dekosher it the only way she knows how.

My sister’s unnatural crush on Italian sausage traces back to our childhood. Sausage was relatively cheap and made an appearance once every other week, whether it was roasted, grilled or cooked in a red sauce. The only time we (The Wife and I) seem to eat it is when my sister is home. It’s not that we don’t like it. It’s just that if I’m going to eat something unhealthy, sausage is not my first choice. Continue reading Post from beyond: Marlo’s Less-Than-Kosher soup