Lemon-Chicken & Pepe Soup March 10, 2016 by Jill Foucre Leave a Comment Lemon-Chicken & Pepe Soup 2016-03-10 13:08:05 Serves 8 Print Ingredients 1 T. olive oil 4 scallions (white and green parts separated), chopped 2 celery stalks, chopped 2 garlic cloves, minced 1 small zucchini, diced 1/2 t. kosher salt 1/4 teaspoon ground black pepper 9 cups chicken stock, plus additional if needed 3/4 cup acini de pepe pasta (or Israeli couscous) 1-1/2 t. lemon zest 2 cups cooked, shredded chicken (from a rotisserie chicken) 1 cup canned garbanzo beans, drained and rinsed 1-1/2 T. chopped fresh dill 1 T. chopped fresh parsley 1-1/2 cups shredded romaine lettuce 2 T. fresh lemon juice red pepper flakes for garnish (optional) Instructions In a large saucepot, heat oil over medium heat. Add scallion whites and celery; cook 1 minute or until vegetables are tender, stirring frequently. Add garlic, zucchini, salt, and pepper; cook 2 minutes, stirring occasionally. Add stock, pasta and lemon zest; heat to boiling over high heat. Reduce heat to medium-high; cook 9 minutes, stirring occasionally. Stir in chicken, beans, dill, and parsley; cook over medium-low for two minutes, or until chicken and beans are heated through. Just before serving, stir in lettuce, lemon juice and scallion greens. If soup becomes too thick, stir in additional stock as needed. Serve garnished with red pepper flakes, if desired. Adapted from Food 52 Adapted from Food 52 Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Quinoa Salad with Apples, Walnuts, Dried Cranberries and Gouda March 8, 2016 by Jill Foucre Leave a Comment Quinoa Salad with Apples, Walnuts, Dried Cranberries and Gouda 2016-03-08 16:54:08 Print Ingredients 1 ½ c. quinoa sea salt 5 T. olive oil 1 large red onion, quartered lengthwise and thinly sliced crosswise 2 T. balsamic vinegar 4 oz. arugula, thinly sliced 4 oz. gouda, finely diced (about 1 cup) 3 medium celery stalks, thinly sliced 1 large crisp apple cut into ½ ” dice 1 cup walnuts, coarsely chopped 1 cup finely diced fennel ¾ cup dried cranberries 3 T. sherry vinegar freshly ground black pepper Instructions Rinse the quinoa. Drain and place in 3 quart pot with 2 ½ cups water and ½ teaspoon sea salt. Bring to a boil, then reduce heat to a simmer. Simmer covered until the quinoa is tender, about 15 min. Drain the quinoa, return to the pan, cover and let rest for 5 min. Fluff with fork. Let cool to room temperature. Heat 2 Tablespoons olive oil in skillet over medium-high heat. Add the onion and a pinch of salt; cook, stirring frequently, until tender and brown around edges, 6-8 minutes. Add the balsamic vinegar and toss with the onions until the vinegar cooks away, about 1 minute. Remove from heat and cool to room temperature. In a large bowl, mix the quinoa, onions, arugula, cheese, celery, apple, walnuts, fennel and cranberries. In a small bowl, whisk the remaining 3 Tablespoons olive oil with the sherry vinegar and ½ teaspoon salt and a few grinds of pepper. Add the dressing to the salad and gently mix. By Teri Hiben Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Homespun by Anne Farnum March 2, 2016 by Jill Foucre Leave a Comment My mom is a baker and has always been a baker…homemade only. Scratch-made, homemade, homespun…call it what you would like but a box mix has never graced the shelves of my mother’s pantry or cabinets. I know that time and memories can play tricks on you but I recall coming home every day from school and there being a fresh baked good waiting for me and my six siblings to enjoy. The only prerequisite that my mom had was that we had to eat a bowl of cereal or a piece of fruit first. I am now 47 years old, have four children of my own and my mom continues to bake almost daily. In fact, my children walked to my parent’s house after school today and a pan of brownies were in the oven. When there is a family occasion, my mom is our go-to baker. Whether it be a holiday, birthday, Big Game party or just a regular family dinner, it is her baked goods that are always the dessert and it’s usually not just one dessert. There is an “appetizer” dessert and a main dessert. My children always put in their birthday cake requests to my mom, (their Mimi), prior to the birthday celebration. My son Luke loves Miss Bebe’s Spice Cake, my daughters Lucy and Tess ask for the checkerboard Oreo Ice Cream Cake and my 10 year-old son, Hugh, always puts in his request for Delicious Poundcake. Poundcake isn’t the typical birthday cake a 10 year-old boy would request but without fail, it’s ALWAYS the one — and it is delicious! So, thank you Mom, for always baking for me over the years and for continuing the tradition for the next generation’s enjoyment.