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February 18th, 2014
 | 08:43 pm - Thai Chicken and Coconut soup
Based on this recipe via ![[personal profile]](https://imgprx.livejournal.net/5ec0cd85c3cba1bdc831eca254a7181516430335cc26d252f0522067fc57713b/P2WlxyVijxKghG9o98hSU0Mdsf-ah7h0yFmVCbZBitHe5BHQgcnrB1ghT056GQJiv05e0zTaZg1RFEYV0g0o-lRBm3nIevQ:WuG0sLHVWdO8EQdG7_Qqxw) mergatrude .</div> Before we had fussy kids, we used to make something like this quite often, fondly called "chicken scum soup" because the lime juice alters the proteins in the chicken, giving it a slightly cooked appearance - even more noticeable with chicken thighs.
( Thai chicken and coconut soupCollapse )
This entry was originally posted at http://gurrier.dreamwidth.org/88216.html. Please comment there using OpenID.
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June 22nd, 2010
| 05:06 pm - Chorizo, bean and spinach soup
Ingredients:
300g chorizo, chopped roughly
2 tbsp olive oil
1 onion, diced
3 cloves garlic, crushed
2 tsp fresh thyme leaves
1 tsp paprika
1L chicken stock
450g can crushed tomatoes
450g can chickpeas, drained and rinsed
450g can cannellini beans, drained and rinsed
150g chopped spinach
Preparation:
Heat the oil in a large saucepan, over medium-high heat. Add the chorizo, and cook until browned. Remove from the saucepan and drain.
Reduce the heat to medium, and saute the onion until softened. Add the garlic, thyme and paprika, and cook until fragrant. Add the stock and tomatoes, and bring to the boil. Add the chickpeas and beans, and reduce the heat to low. Simmer for 20 mins.
Blend two cups of the soup, and return to the pot. Add the chorizo and spinach, and mix through. Serve with ciabatta.
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| 04:51 pm - Corn chowder
Cooks' Illustrated recipe, and really really good.
Ingredients:
4 slices of bacon, finely chopped
1 onion, chopped
1L/ 4 cups chicken stock
6 ears corn
1 lb/500g red potatoes, cut into 1cm dice
2 cans of corn
1 cup cream
4 scallions, sliced.
Preparation:
First, drain the canned corn, and blend with 1 cup of the stock,
until smooth. Next, cut the kernels off the fresh corn. Keep the
kernels and the cobs.
Fry the bacon in a large saucepan until crisp. Lift the bacon out of
the fat and drain on paper towels. Cook the onion and corn kernels
until the onion is soft. Add the stock, potatoes, corn cobs and corn
puree and bring to the boil. Reduce the heat and simmer until the
potato is tender (about 15 mins). Fish out the corn cobs, and stir in
the cream. Add the scallions and bacon before serving.
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| 04:42 pm - Rice and spinach soup
Ingredients:
2 tbsp olive oil
2 leeks (or 1 onion), sliced
4 slices bacon, chopped
2 garlic cloves, crushed
1L stock
0.25 cup rice
0.25 cups frozen peas
0.5 cup frozen spinach, chopped
Preparation:
Fry bacon in oil over medium heat until nearly crispy. Reduce the heat, and add the leek/onion and garlic. Cook until leek/onion is tender, about 5 mins. Add the stock and bring to the boil. Add the rice, and turn off heat. Cover and leave for 20 mins, until rice is tender. Stir in peas and spinach.
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| 04:39 pm - Pumpkin and tomato soup
Ingredients:
3 tablespoons olive oil.
1 onion, diced
2 cloves garlic, finely chopped
1 tbsp cumin
1 tbsp cinnamon
1 medium butternut squash, peeled and diced (about 750g)
1L stock
1 can crushed tomatoes
1 tsp sambal olek
2 handfuls cherry tomatoes, halved.
Preparation:
Sauté the onion in the oil over medium heat until soft. Add the spices and garlic, and cook for 1-2 mins, until fragrant. Add the pumpkin, and stir to coat with the spices. Add the stock, tomatoes and sambal olek. Bring to the boil, and simmer for 30 mins. Purée, and add the cherry tomatoes. Heat through and serve with rye bread.
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November 21st, 2009
| 09:31 am - Lentil soup
2 tbsp olive oil
1 medium onion, finely chopped
3 cloves of garlic, finely chopped
3 tbsp finely chopped ginger
1 tsp cumin, ground
1 tsp coriander, ground
1 tsp turmeric, ground
1 tsp sambal olek/chili paste
3 medium carrots, finely chopped
450g/1 lb can chopped tomatoes
1 cup red lentils
1 cup yellow split peas
6 cups vegetable stock
Generous handful chopped coriander leaves/cilantro
Heat the oil in a large saucepan on medium heat. Add the onion, and cook until soft. Add the garlic, coriander, cumin and turmeric, Stir until fragrant. Add the remaining ingredients, and bring to the boil. Reduce to a low simmer and cook, covered, for about 30 minutes, until the lentils and peas are tender. Stir in the coriander leaves, and serve with naan bread and plain yoghurt.
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November 7th, 2006
 | 05:44 pm - We're all going on a summer/winter/Christmas holiday!
Finally finally finally, after months of planning, we're all booked for our trip back to Australia in December. Vacation officially begins on Dec 2nd! A few nights in San Francisco on the way there and back, catching up with cousins; Fraser Island for a few days (N&D has a conference, the girls and I get to veg and avoid dingoes); a couple of days in Sydney to sort visas out; and the rest of the time on the Gold Coast near Granny. Of course, we're hoping to abandon the girls with her for a few nights! We don't get home until the wee small hours on Jan 7th. *twirls* I'm dreading the long flights with the girls (and the luggage. God, the luggage. Cot, stroller, a week's supply of nappies and formula, not to mention toys and clothes... I miss travelling light, like the time N&D and I brought one half-full suitcase from Dublin for three weeks in Australia. Every customs person we met commented on it), but really really really looking forward to the trip. God knows when we'll get to go back again.
Other than that, life is just being its usual busy self. For the first time ever, I was sufficiently organised to send all the Irish Christmas presents by surface mail. I'll send a parcel to Australia later this week. The less we have to pack the better!
Got bored with the usual things we eat, so I've been trying out a few new recipes.
( Spicy chickpeas and eggplant with spinachCollapse )
( Tortellini soupCollapse )
Current Mood:  excited
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