Sunday, March 25, 2007

Recipe: Orzo Chicken Soup.

So, I didn't do much on this beautiful sunny Seattle day, other than cook a bit. On the other hand, I walked around the arboretum with a friend yesterday through the mud... the rain... the beautiful flowers... the mud.. . Go figure!

I made Chicken, Orzo soup with Spinach... with an Indian twist. Here's a simple recipe:

4 chicken breasts (boneless, skinless) in 1" cubes. (remember NOT to buy frozen chicken breasts: just a little piece of advice from experience)
Sea salt and pepper.
Olive oil
1 large onion
2 garlic cloves
1 tspn of ground coriander
Pinch of Masala (for masala recipe; and this is the Indian twist: I used masala in the place of ground cinnamon)
32oz of Chicken Broth.
2/3 cup orzo
1tblspn of lemon juice (half of a regular sized lemon juiced)
2 cups of Spinach
Grated Parmesan cheese to sprinkle.

Cook this way:
-- Pour a glass of wine, or open up a beer. Take a sip.
-- NOW, season the cut-up chicken with salt and pepper.
--Heat a bit of oil in a sauce pan (4 qts) over medium high heat.
--Add chicken to sear until lightly brown, and remove to a bowl
--On medium heat add onion and garlic and saute until onion softens (5 to 8 mins)
--Add spices (masala and coriander) and stir for 1 min.
--Add Chicken broth (I found it a bit thick, so I added about 16 oz of water also) and brink to a boil
--Add Orzo and cook for about 7 mins (usually the packages say cook for 8 to 10 mins; but my Italian friends say to cook pasta for a minute less. It works!)
--Add chicken back from the bowl, and bring to boil and cook for a minute.
--Remove from the heat and add lemon juice.
--lay spinach on the bottom of the bowl, and ladle soup over it, and serve hot!

Since I made this to take to work for lunch, I added spinack to the pot, after adding the lemon juice, that the spinach cooked lightly.

So, enjoy!
Tomorrow, I'll make Caçoila

"Thrift is the really romantic thing; economy is more romantic than extravagance. It is the more poetic. It is poetic because it is creative."
G.K. Chesterton.