Sunday's Supper/Marukan Chicken

Yes, it's me, a real post!

This winter has been very quiet blog wise, but full of so many other adventures. Sadly, I have allowed blog posts to slide. A friend whom I met through the blog sent a note yesterday, "just checking on you!" Funny how something like a quick note can have such a huge impact. And so, I'm back :)

I do have a soup recipe to share. I'll post it later this week, but I just have to share this recipe with you! It is not my own invention, and I can't remember how I found it, but I am SO glad that I did. While my diet is basically a vegetarian diet, and one that tends to be even vegan, from time to time, I will make a chicken dish. My husband tells everyone that he is vegetarian by proxy, in other words, he eats what I cook ;) So, from time to time, I give in and give him a treat. 

Now, doesn't this look amazing?!!!

This is a picture that I took of my finished dish, and trust me, it's as delicious as it looks.

The recipe calls for bone in chicken thighs. I used boneless, and I don't think it affected the outcome in the least bit. I also used 6 oz. of dried apricots rather than the 8 oz. that are called for. I had most everything on hand, except for the olives. With all the grocery store shortages, I thought that I might not get what I wanted. What I found, and felt worked perfectly were Mezzetta Pitted Castelvetrano Italian Olives. 

*A note;
Do not leave out the apricots! I know the combination of ingredients sounds a bit strange, but it all works. My husband had seconds, and wanted more, but there was dessert :)

Marukan Chicken with Apricots and Olives

1 hour 30 minutes

6 Servings

1/2 Cup

Marukan Seasoned Gourmet Rice Vinegar

1/4 Cup + 2 Tbsp

Olive Oil

1 tsp

Thyme, dried

8

Chicken Thighs, bone-in

To Taste

Kosher or Fine Sea Salt

To Taste

Black Pepper

1

White Onion, cut in half then sliced

4 Cloves

Garlic, minced

1 1/2 Cup

Low Sodium Gluten Free Chicken Broth

4

Bay Leaves, small

8 oz

Apricots, dried

2 Cups

Sicilian Olives, pitted and smashed

For Garnish

Paprika

For Garnish

Parsley chopped

Instructions;

Combine Marukan Seasoned Gourmet Rice Vinegar with 1⁄4 cup olive oil and thyme. Set aside. Remove the skin and excess fat from the chicken thighs and season generously with salt and pepper. Heat 2 tablespoons olive oil in a Dutch oven or stock pot over medium-high heat. When the oil is hot, add the chicken, in batches, meaty side down, and brown well on both sides, about 4 minutes per side. Remove the chicken from the pot, add the onion along with a big pinch of salt and pepper, and cook, stirring occasionally, until the onion is soft and beginning to brown, about 5 minutes. Add the garlic and cook, stirring for 30 seconds. Add the vinegar mixture to the pot and cook, scraping up the browned bits on the bottom of the pan, for 1 minute. Add the chicken broth and bay leaves, stir to combine and cook for 3-4 minutes or until the sauce is just beginning to thicken slightly. Add the apricots and olives, stir to combine, and nestle the chicken thighs into the mixture. Cover the pot and cook for 40 minutes. Remove the lid and cook for another 15 minutes. Sprinkle the top with paprika and chopped parsley and serve with rice, quinoa, or cauliflower rice.

Recipe Credit: Simply Gluten Free

You can find a printable version of the recipe HERE

 This is a company worthy dish. I really think you'll love it. There are lots of interesting recipes on the Marukan website, so check  them out :) 

Hope you are all well!
Rhonda

Sunday's Soup/Cabbage Confetti Soup

A few years back, I read a book about the nutrients and vitamins contained in vegetables and why we should eat them at a certain time of year. I was blown away by cabbage...of all things. Did you know that while the cabbage seems to be similar to lettuce, it's actually related to broccoli, kale, and cauliflower? Who would have thought? Not me! It's packed with vitamin C and K, helps to improve digestion, and also has an anti-inflammatory response in the body, so it helps to protect against infection, such as colds. Cabbage has also been found to lower blood pressure as well as cholesterol. Pretty amazing for this simple vegetable. So, eating cabbage at this time of year is especially great. It may actually help ward off a nasty cold :) 

I decided to call this soup Cabbage Confetti Soup, as it is rather colorful, with celery, carrots, fire roasted tomatoes, green and yellow split peas, and finally cabbage.   

Begin with 1 large yellow onion, and 1 cup of chopped celery. Saute under tender. 

Add 1 cup of green, and 1 cup of yellow split peas. If you would rather, you can choose one or the other. Split peas are pretty much...split peas. I just like the added color :)

Add in 2 large sliced carrots, 1 large can of fire roasted diced tomatoes, 6 cups of chopped cabbage, 12 cups vegetable broth, 2 bay leaves, 1 teaspoon of celery seed, 2 teaspoons of dried thyme, and 1 teaspoon of dried rosemary. 

Bring everything to a boil. Reduce heat and simmer for 30 minutes, or until split peas are tender. Serve and enjoy!

Cabbage Confetti Soup

ingredients;
3 tablespoons olive oil
1 large yellow onion chopped
1 cup celery chopped
3 cloves garlic minced
2 large carrots sliced 
6 cups chopped cabbage
1 cup yellow split peas
1 cup green split peas
1 28 oz. can fire roasted diced tomatoes
12 cups vegetable broth
2 bay leaves
1 teaspoon celery seed
2 teaspoons dried thyme
1 teaspoon dried rosemary
1 tablespoon fresh lemon juice
salt and black pepper to taste

directions;
Begin by heating oil in large soup pot. Add onions and celery and saute until tender. Add garlic and continue to saute for another minute, stirring so as not to burn garlic.
Add split peas, cabbage, carrots, canned tomatoes, vegetable broth, bay leaves, celery seed, rosemary, and thyme. Bring to a boil. Reduce heat and simmer until peas are tender, about 30 minutes. 
Season with salt and black pepper to taste. Add in 1 tablespoon of lemon juice.

The soup may be served as is with a nice piece of warm, crusty bread. You may also serve it over a bed of wild rice, a delicious addition. 

The soup freezes well, so have some now, and save some for later. Another idea is to freeze in small batches for lunches.

I hope you enjoy the soup, and I hope that it will help to ward off those nasty winter time colds :)
Enjoy!

Rhonda

Sunday's Soup/Brussel Sprout Soup for the I Hate Brussel Sprouts Crowd!

I can't believe that it was actually 6 years ago that I initially posted THIS recipe for Cream of Brussel Sprout Soup. The recipe has now been revised as I am working on a cookbook and I want to be sure that all of the recipes are exactly as I want them to be. So when you make them, they will taste just the same as when I made them. I hope that's a good thing ;)

To make the soup, you'll begin with chopped onions, celery and a honey crisp apple, all sauteed together.

Brussel sprouts and cannellini beans are added along with vegetable broth.

The beans will add protein, and will also thicken the soup nicely. Once the brussel sprouts are tender, the soup will be pureed.  

While the soup is cooking, make the candied pecans. They add a wonderful crunch as well as a fabulous taste to the soup.

Once the pecans have caramelized, place them on a piece of wax paper. Working quickly, separate the pecans and then roughly chop with a sharp knife.

To serve, ladle the soup into bowls and top with the candied pecans. Even the most dead set against brussel sprouts person will not believe they are actually eating brussel sprouts!

Brussel Sprout Soup for the 
I Hate Brussel Sprouts Crowd 

ingredients;
8 cups quartered brussel sprouts
1 large onion chopped
3 cloves garlic minced
1 honey crisp apple seeded and chopped
3 stalks celery chopped
1 25 oz. can Cannellini Beans drained and rinsed
8 cups vegetable broth
2 tablespoons olive oil
1/4 teaspoon nutmeg
salt and black pepper to taste

directions;
Place quartered brussel sprouts in cold water. Add 1/4 cup of course sea salt and mix well. Allow the brussel sprouts to sit in the salt water for a couple of hours to overnight. Drain and rinse well under cold water. Set aside

Add olive oil to a large, heavy soup pot. Add onion, apple, and celery. Saute over medium heat until onion is translucent, about 5 minutes. Add minced garlic and saute another minute to release flavor, but not burn. Add brussel sprouts along with the cannellini beans. Pour in 8 cups of vegetable broth. Bring to a boil, reduce heat and simmer for approximately 30 minutes, or until brussel sprouts are tender. 
Use a hand held mixer, or place the vegetable mixture in a blender, and blend until smooth. 
Add nutmeg, salt and pepper to taste. 

Candied Pecan Topping

ingredients;
1 cup pecans
1/2 cup water
1/2 cup sugar

directions;
Place pecans, water and sugar in a medium sized pot. Constantly stirring, bring the mixture to a boil. Reduce heat to medium and continue stirring until liquid has been absorbed. This goes very quickly, so do not leave unattended.
Spoon pecans out onto a sheet of waxed paper and separate quickly. Allow to cool and then chop roughly with a sharp knife.

To serve, ladle soup into bowls and top with the chopped pecans. No one will believe they are eating brussel sprouts!

The soup can be frozen, so for those of you who are thinking about Thanksgiving, make the soup now and you'll have 1 less task on Thanksgiving day!

Enjoy!

Rhonda

It's Appetizer Time!...Spinach Pinwheels

The holidays will soon be upon us, oh my! Here in the United States, Thanksgiving is just around the corner, and Christmas will soon follow. It's a lovely time of parties, family gatherings, and of course...food! I typically try to keep appetizers to a minimum. My philosophy is either have an appetizer party, or a dinner party. Why have your guests fill up on appetizers when you've gone to the effort to put together a lovely meal? But, when your guests arrive, it's always nice to have a little something for them while they wait for the last preparations to be made to the meal.

I love recipes that do duel duty. This particular recipe is a fabulous appetizer, but it's also a great accompaniment to a bowl of soup. They are fabulous right out of the oven, and great served at room temperature. So you can make them a half hour before your guests arrive, and then you aren't scurrying around at the last minute.

I initially found the recipe on the back of a puffed pastry box, but I have changed it up a bit.          

Begin with a sheet of puffed pastry at room temperature on a floured the surface. Beat 1 egg with 1 tablespoon of water. Brush the pastry with the egg mixture. Reserve the leftover egg mixture.

Top the pastry with 1/2 cup of shredded sharp cheddar cheese mixed with 1/4 cup of  shredded romano cheese.

 
Thaw a 16 oz.pkg. of spinach. In order to squeeze out the liquid from the spinach, I put it on 3 layers of paper towels and squeeze out the liquid, reserving the liquid in a bowl that I will then freeze and use in a soup recipe at a later date. Once the spinach is dry, spread it over the pastry. At this point, I like to top the spinach with a salt and garlic blend that I grind.   
 

Beginning at the short edge of the pastry, roll the the pastry into a jelly roll. Using a serrated knife, cut the roll into 20 rings approximately 1/2" wide.

Place the rings onto a greased baking sheet, and brush with remaining egg mixture. Place in a preheated 400 degree oven for 20 minutes, or until golden brown. 

Spinach Pinwheels

ingredients;
1 sheet of puffed pastry thawed and at room temperature
1 egg
1 tablespoon water
1/2 cup sharp cheddar cheese grated
1/4 cup romano cheese grated
1 16 oz. pkg. frozen chopped spinach thawed 
garlic and sea salt for seasoning

directions;
Preheat oven to 400 degrees.
Place pastry sheet on floured surface. Combine water and egg and beat well. Brush pastry sheet with beaten egg mixture. Set aside remainder. Top pastry with shredded cheese mixture. 
Place thawed spinach on paper towels and squeeze out all liquid. Liquid can be reserved and used in soup recipes. Once spinach is dry, spread over cheese mixture. 
Beginning at short edge of pastry, roll all into a jelly roll. Using a serrated knife, cut the roll into 20 rings, approximately 1/2" in width. 
Place rings on a greased baking sheet. Use remaining egg mixture to brush the tops of each pinwheel. 
Place in the oven and bake for 20 minutes, or until golden brown. 
Serve warm out of the oven, or at room temperature. Leftovers, if there are any!!!, are great too!

Enjoy!

Rhonda