Roasted Chicken, Leek and Kale Soup

Roasted Chicken, Leek and Kale soup

(aka leftover soup)

I’ve fallen in love with soup. Any kind of soup. As long as it's fresh, healthy and organic. This one is all three!

If, per chance, you happen to have half a roasted chicken, a package of kale and three leeks on hand, this is what you make for dinner.
Easy, delicious, hearty and homemade—what could be better?

2 tablespoons extra-virgin olive oil
3 leeks, white parts only, thinly sliced
1 cup chopped kale
1 small apple, thinly sliced
Half a roasted chicken, cut into bite-sized pieces
2 cups chicken broth
1 tablespoon chopped thyme
salt and pepper

1. In a large stockpot set over medium heat, heat your oil and add the leeks, kale and apple, stirring five to six minutes, until softened.

2. Add the broth, sliced chicken, thyme, salt and pepper.

3. Cover and simmer, 30 to 40 minutes, until flavors have combined.

Garnish with croissant croutons--I know. Not exactly healthy. But works with kids who can't see past a bowl of chopped greens!

Pork Osso Buco with Riced Cauliflower Risotto

I love Osso Buco. If it’s on the menu, that’s my order. No matter the restaurant—
corner diner to top of the line fancy-pants eatery. Osso Buco is a classic Italian stew and full of flavor. Now if you’re a traditionalist, you probably want to remind me that Osso Buco is veal dish. Well, yes. But, I prefer to use pork. First off, I like the price tag—pork costs about half. Second reason, I find the pork to be a more tender meat. And a tender Osso Buco is The Bomb.  

Serve this hearty stew with Cauliflower Risotto (recipe below)

4 tablespoons olive oil
1 ½ pounds boneless pork sirloin cut into thick chops
1 onion, chopped
2 stalks celery, chopped
4 garlic cloves, chopped
1 28-ounce can peeled Italian plum tomatoes, crushed
1 cup chicken broth
1 cup dry red wine
1 Tbs fresh basil leaves, chopped
½ teaspoon grated lemon peel
½ teaspoon anchovy paste
salt and pepper
chopped parsley

1. Heat oil in heavy extra-large deep skillet or flameproof casserole over medium-high heat. Season pork with salt and pepper and add to skillet, cooking until brown, turning occasionally, about 12 minutes. Transfer pork to plate.

2. Reduce heat to medium-low. Add onion, celery and garlic and sauté until tender, about 4 minutes. Add wine, tomatoes, chicken stock, anchovy paste, lemon and basil, scraping up any browned bits, until slightly reduced, about 5 minutes.

3. Return pork to the pan, along with any juices, cover and place in heated oven, 1 hour or until meat is fork tender. (Can be prepared 3 days ahead.)

4. Ladle into bowls and serve with Cauliflower Risotto and chopped parsley

Chicken and Mushroom Curry

I made chicken tonight.
Chicken with mushrooms and onions and turmeric and chili paste and garlic.
And it was delicious.

1 lb – Chicken thighs, sliced
½ lb - Mushroom, sliced
1 Medium onion, diced
1 clove garlic, minced
1 Tbs  Grated Ginger
1 Tbs Grated Garlic
1/2 tsp  Tuemeric powder
Chile powder to taste

1.   Fry the onions over medium heat until caramelized. If I’m lazy, I’ll put a tablespoon of oil in the pan, give the onions a quick stir and cover it for ten minutes or so. Just long enough for the onions to sweat. The bottom layer usually crisps up nicely.
2.   When you have your onions good and brown, take them out of the pan and set them in a deep bowl.
3.   Add a bit of oil and fry up your mushrooms. I add a little salt to encourage them to release their water. After they’ve sit for a bit, pour out any extra water and give them a quick stir.
4.   When your mushrooms have browned, add them to your bowl of onions and begin frying up your chicken.
5.   When the chicken is nicely browned, add the garlic and ginger, dump your vegetables back in and give everything a stir. (If you have a bit of broth in the bowl, add that as well. Then add your Chile bean oil, Turmeric, Chile and salt. If your pan goes dry, add some water and encourage a broth.
6.   That's it. 20 minutes--maybe 30--start to finish.
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