Lemon Chicken Orzo

Ingredients:

9 cups of chicken broth
2 tsp of olive oil
1 tbsp of butter
1 1/2 cups carrots, chopped
1 1/2 onions, chopped
1 cup celery, chopped
1 garlic clove, minced
1 tsp fresh thyme
2 tsp salt
1 roasted chicken, 3 cups, shredded
8 oz orzo
¼ cup flat leaf parsley
¼ cup of any greens (spinach/swiss chard)
2 ½  tsp lemon rind, grated
Fresh juice of 2 lemons
½ tsp black pepper

Preparation:

Heat oil and butter in a large pot. Add onion, garlic, carrots, celery, thyme, and grated lemon rind. Season with salt and pepper. When vegetables are soft, add chicken broth and lemon juice, bring to a boil. Add chicken and orzo, and simmer until the orzo is cooked. Add the chard and serve with fresh parsley.

Serves 6.

organic shallots, kimberton whole foods.

organic celery, kimberton whole foods.

organic flat leaf parsley, kimberton whole foods.

organic garlic, turning roots farm.

organic thyme, our garden.

organic carrots, turning roots farm.

organic russian kale, turning roots farm.

organic lemon, kimberton whole foods.

organic chicken broth, homemade.

organic chicken from last nights dinner, trader joes.

organic orzo, trader joes.

  

 

Tom Kha With Shrimp

Ingredients:

1 can coconut milk

4 cups chicken broth
Pinch of salt
2 stalks of lemongrass, chopped
3 shallots, sliced
2 cloves of garlic, minced
1 chili pepper, halved
5, 1 inch pieces of fresh ginger
Zest of 1 lime
Juice of that lime
3-4 raw shrimp per serving
3-4 mushrooms per serving
1 handful of fresh cilantro
2 tomatoes, sectioned

Preparation:

In a saucepan, on low, heat coconut milk and chicken broth. Add shallots, garlic, lemongrass, salt, lime zest, and ginger. Simmer for 20 minutes. Saute shrimp with tails on, until they turn pink, and set aside. Pour the soup through a strainer to remove chunks, and push them against the strainer, to extract the flavors behavior pour it back into the pot. Add shrimp and mushrooms to the pot and bring back up to a boil. When ready to serve, add cilantro, tomatoes, and lime juice.

Serves 4.

organic shiitake mushrooms, kimberton whole foods.

organic coconut milk, kimberton whole foods.

organic garlic, turning roots farm.

organic tomatoes, turning roots farm.

organic shallots, kimberton whole foods.

organic cilantro, our garden.

organic ginger, kimberton whole foods.

organic lime, kimberton whole foods.

organic lemongrass, kimberton whole foods.

fresh raw shrimp, kim's seafood.

shrimp turning pink.

fresh squeezed lime.

organic chicken broth, homemade.

straining soup.

Potato Leek Soup

Ingredients:

10 cremini mushrooms
2 leeks
5 medium sized red potatoes
½ bunch of flat leaf parsley
4 cups of chicken broth
2 springs of thyme
2 sprigs of rosemary
2 cloves of garlic

Preparation: 

In a large pot, melt butter and add sliced leeks. Sauté the leeks for 5 minutes, then add garlic, sliced mushrooms and chopped potatoes. After stirring for a few minutes, add chicken broth, thyme and rosemary. Bring to a boil, and then cover and simmer until potatoes are soft, about 20 minutes.

Serves 6.

organic leeks, kimberton whole foods.

organic leeks, kimberton whole foods.

organic garlic, turning roots farm.

organic red potatoes, kimberton whole foods.

organic flat leaf parsley, our garden.

organic chicken broth, homemade.

simmering soup.

organic cremini mushrooms, kimberton whole foods.

sautéing leeks.

Apple Butternut Squash Soup

Ingredients:

3 tbsp of extra virgin olive oil

3 tbsp of unsalted butter

1 large yellow onion

1 medium butternut squash
2 apples
1 tsp of cinnamon

1 tsp cayenne

1 cup of water
¼ cup of pine nuts for garnish

Preparation:

Toast Pine Nuts, set aside.

In a large pot, on low heat, add olive oil, onions, nutmeg, cayenne and cinnamon. Stir for 3 minutes, and then add butter. Sauté until unions are translucent. Meanwhile, prepare squash by peeling the outside (leaving no green) and removing the seeds. Cut the squash into 3 inch pieces. Do the same with the same with the apples.

When the onions are translucent, season with salt and pepper, and the squash and apples. Stir until squash and apples are fully covered in spices, add water, and bring to a boil. When boiling, cover and simmer for 25 minutes, or until the squash and apples begin to soften. Remove from heat, and puree in a food processor or with a hand blender.

Pour the pureed mixture back into the pot, heat through, and add the apple cider. Top with toasted pine nuts.

Serves 4.

organic apples, kimberton whole foods.

organic onion, turning roots farm.

organic butternut squash, kimberton whole foods.

braised onions with cinnamon, nutmeg and cayenne.

squash and apples being added.

toasted organic pine nuts, trader joes.

hand blender.

adding the cider for desired thickness.