8.09.2010

greek chicken-lemon (or lime) soup

it was rainy. so i made soup. it was delicious.ingredients (serves 4):
1 cup long-grain rice (i used 3/4 cup jasmine rice, 1/4 cup basmati rice)
3 cups chicken broth
About 1 1/2 lb. boneless, skinless chicken thighs or breasts, cut into bite-size pieces
1 tsp. cornstarch
3 egg yolks
Juice of 1/2 lemon (or, juice of 1 lime)
Salt and freshly ground pepper, to taste
1/2 cup finely chopped baby arugula (for garnish)

directions:
Cook the rice and chicken
Cook the rice according to the package instructions and set aside.

Meanwhile, in a saucepan over medium-high heat, bring the broth to a simmer. Add the chicken, reduce the heat to low and simmer, uncovered, until the chicken is cooked through, about 7 minutes. Remove the pan from the heat.

Make the lemon-egg mixture
In a small bowl, stir together the cornstarch and 1 Tbs. water until combined.

In a small saucepan over low heat, whisk together the egg yolks and lemon juice. When the mixture is just warm, whisk in the cornstarch mixture and then 1 cup of the broth from the chicken. Increase the heat to medium and continue to whisk until a thick sauce has formed, about 5 minutes. Season with salt and pepper.

Finish the soup
Return the pan with the broth and chicken to medium heat and bring to a simmer. Add the lemon-egg mixture while whisking continuously; the soup will thicken slightly. Stir in the rice and season with salt and pepper. Ladle the soup into bowls and serve immediately. Garnish with arugula.

adapted from the williams sonoma food made fast: soup cookbook.

8.04.2010

easy dinner salad with arugula

ingredients (serves 2):
1/3 of 7 oz bag of arugula
handful of slivered almonds
shredded parmesan cheese (as you like)
2 chicken tenders, cooked as you like, shredded
raspberry vinaigrette dressing

directions:
toss arugula, almonds, parmesan together. cook chicken. shred chicken.
toss altogether with dressing.

eat it. enjoy it. make it another night.