Month: October 2016

Chicken with Leeks, Artichokes and Capers

Chicken with Leeks, Artichokes and Capers

Chicken with leeks, artichoke hearts, and capers – don’t call me Piccata   1 leek 1 can artichoke hearts 1-2 tablespoon capers 3 tablespoons butter 1 tablespoon olive oil  1-2 boneless, skinless chicken breasts Juice of one lemon   Cut off the dark part of 

Braised Chicken in a Lemon and Shallot Sauce

Braised Chicken in a Lemon and Shallot Sauce

  Braised Chicken Thighs with Shallots and Lemon Sauce   1 package bone-in, skin-on chicken thighs 2-3 tablespoons butter 1-2 tablespoons olive oil Salt and pepper for seasoning 2 lemons 2 cups chicken stock Several sprigs fresh thyme Preheat oven to 425 Fahrenheit Over medium 

Tomato Basil Soup with Halloumi Cheese Croutons

Tomato Basil Soup with Halloumi Cheese Croutons

Tomato Basil Soup with Halloumi Cheese Croutons
 
Soup
1 Tablespoon (or so) butter
1 Tablespoon (or so) olive oil
1 small yellow onion, chopped
2 cloves minced garlic
1 14 oz can crushed tomatoes (I used a pint jar of my own canned sauce, which was basically the consistency of crushed tomatoes)
1-2 cups chicken stock
2 sprigs fresh basil
Salt and red pepper flakes to taste
Toppings
1 Tablespoon olive oil
Cubed halloumi cheese (as many as you like)
Several leaves fresh basil
Melt butter together with olive oil in soup pot over medium high heat. Add the onion, and slowly cook until soft, stirring occasionally. Don’t let it brown, and lower the heat if it does. It will take about ten minutes. Add the minced garlic, and stir just until you can smell the garlic, about 30 seconds.
Add the tomatoes and chicken stock and stir together, and then add the sprigs of garlic. Season with salt and a pinch or two of red pepper flakes to taste.  Bring to a boil, reduce to a simmer, and let simmer until it reaches the consistency and flavor you like. For me, this took about 30 minutes.
Remove the soup from the heat and take out the basil. While the soup cools, heat olive oil in a medium sauté pan over medium heat. Add the cheese cubes, and watch carefully, turning every 45 seconds or so, until all sides are is browned. This took me about ten minutes. Remove to a paper towel lined plate.
Chiffonade those basil leaves.
Blend the soup in the pot with an immersion blender if you like.
Pour the soup in a bowl and top with the croutons and basil.
This is so easy, with so few ingredients, and it was so darned good!   The bites with the cheese croutons were especially scrumptious.
I think this could easily be made with vegetable stock to make it vegetarian.