Here are the posts I've done since last posting on this blog:
Here's what we ate:
Curried Chicken and Apple Soup
This is a huge fall favorite around here - my husband and I and all my kids LOVE this. Maybe it sounds like a weird combination of things - apples, chicken, curry - but I've never had someone NOT love it.
Makes 10 one-cup servings.
Curried Chicken and Apple Soup
1 tsp. vegetable oil or olive oil
1 pound boneless skinless chicken breasts (about 3 big breasts)
1 large onion, chopped
5 crushed/chopped garlic cloves (or 1-2 tsp bottled crushed garlic)
1 medium green pepper and one yellow bell pepper, chopped (optional)
1 tbsp curry powder
1 tbsp grated fresh ginger (or bottled crushed ginger)
½ tsp red or black pepper
1 tsp salt
5 cups chicken broth/stock (can use bouillon cubes to make this)
2 15 oz. cans or one 28 oz can of diced tomatoes (the whole can with the juice) or one large can crushed tomatoes (if you don’t like tomato chunks)
2 apples, chopped in small chunks (Granny Smith or Fuji work well – the crisper the better!)
1 cup rice
Saute everything down to the broth/stock together in large soup pot until chicken isn’t pink anymore and onion is tender. Then add the chicken stock, rice and diced tomatoes. Bring to a boil, then reduce to a simmer. Simmer for about 20 minutes (until rice is tender), then add the apples and cook about 8 minutes or until apples are somewhat soft and rice is done.
If desired, serve with a garnish of chopped cilantro and a dollop of plain yogurt or sour cream. Great with warm crusty bread
1 pound boneless skinless chicken breasts (about 3 big breasts)
1 large onion, chopped
5 crushed/chopped garlic cloves (or 1-2 tsp bottled crushed garlic)
1 medium green pepper and one yellow bell pepper, chopped (optional)
1 tbsp curry powder
1 tbsp grated fresh ginger (or bottled crushed ginger)
½ tsp red or black pepper
1 tsp salt
5 cups chicken broth/stock (can use bouillon cubes to make this)
2 15 oz. cans or one 28 oz can of diced tomatoes (the whole can with the juice) or one large can crushed tomatoes (if you don’t like tomato chunks)
2 apples, chopped in small chunks (Granny Smith or Fuji work well – the crisper the better!)
1 cup rice
Saute everything down to the broth/stock together in large soup pot until chicken isn’t pink anymore and onion is tender. Then add the chicken stock, rice and diced tomatoes. Bring to a boil, then reduce to a simmer. Simmer for about 20 minutes (until rice is tender), then add the apples and cook about 8 minutes or until apples are somewhat soft and rice is done.
If desired, serve with a garnish of chopped cilantro and a dollop of plain yogurt or sour cream. Great with warm crusty bread
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I had to do two posts after a gorgeous walk along the Shoreline Trail on Sunday afternoon:
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