Chicken Soup

Chicken soup, that dish which replenishes our soul. It is interesting how our recipes change as we do. Often when we travel we discover new taste sensations and then incorporate them into our recipes. I have had many chicken soup variations from different avenues on my adventure. This is the dish of the hour for this moment in time on this stretch of the road. I like the simple as well as the complicated versions. This one has many of my favorite ingredients including vegetables of course. It is influenced by my years of living in California and Texas. Chicken soup is that dish we turn to when we need comfort or when we are contemplating life and the many challenges it throws our way. Food....good healthy food....it keeps us going....feeds our soul....makes us curious for more.....and we all hope in the end helps us be the best we can be.

Gypsy Chicken Soup

4 garlic cloves minced
1 Tbsp dried oregano
1/4 tsp ground cloves
2 quarts water
2 cups chicken broth (I use Pacific organic low sodium)
1 whole chicken (I buy free range from my local farmer)
1 tsp salt (I start here and adjust as I go for taste)
1 tsp pepper
1 Tbsp ground cumin
1 sprig fresh basil
3 bay leaves
2 1/2 cups fresh zucchini cut in halve and sliced
1 1/2 cups carrots quartered and sliced
1 1/2 cups diced green bell pepper
1 medium onion chopped
1 15oz can garbanzo beans drained (I use Eden Organic no salt)

Mix garlic, oregano and cloves to a paste. Bring water to a boil in large soup pot. Add stock, salt, pepper, cumin, basil, bay leaves, garlic paste and chicken. Return to boil. Let chicken simmer about an hour. Skim off any foam as it rises to the top. Remove chicken and let cool. Add zucchini, carrots bell pepper, onion and garbanzo beans. Bring to boil then reduce to simmer for approximately 15 more minutes. Remove bay leaves.

Remove skin and bones from chicken and shred meat. Add meat to pot and heat through. Top each serving with garnish.

Garnish

1 bunch green onions chopped
1 or 2 jalapeno chilies chopped
1/2 bunch fresh cilantro chopped
2 tomatoes cubed
1 avocado seeded and cubed

I also cook brown Basmati rice separately and place 1/4 cup in each bowl. Pour soup over and top with garnish.

As always experiment, adjust and have fun.

Breakfast

Yes breakfast. I am a vegetable breakfast fan. This is why I really haven't struggled like others with this gluten free thing. I don't like cereal for breakfast. All those boxes down that aisle in the store seems amazing to me. If you read the labels, it is very difficult to find one that is not all sugar. I thought the only reason to eat it is to get fiber but you hardly see much fiber. Now add that gluten free thing and it really gets interesting. I prefer food for breakfast. Anything I would eat for lunch or dinner. I have greens with breakfast often. Nothing hard about what I make. I just scan the refrigerator every morning and decide. No matter what I make it almost always has celery, onions and bell peppers. Some greens be it collard, kale, or Swiss chard and always a protein. I use beans often for protein, but I have a wide variety of things to choose from. There is no real recipe for this type of cooking. It is sort of like stir fry. I just put a little chicken stock (I buy Pacific organic low sodium) in the pan then add chopped celery, onions and bell peppers. Then I decide what else. This dish has tomatoes and kale and black eyed peas. Some herbs or spices and we are good to go. The beans I use are Eden organic no salt. They have so many types and its easier than buying dried. Life is a journey so try the adventure of a different breakfast maybe you will discover a new adventure and maybe even a little gypsy spirit.

Vegetables

Time for a vegetable recipe. After showing you all those vegetables I buy seems like it is time to share. This is such a colorful dish. I think you can tell by now I like colorful food. I guess that comes from my interior design background. The fact is colorful food is healthy food. We try to stay away from that white food. This is a coleslaw dish. You can of course make this with green cabbage instead of red or a combination of the two is interesting. Coleslaw from the Dutch meaning "cabbage salad". Basically shredded cabbage mixed with a mayonnaise or vinaigrette dressing. Here is how we do it.

Coleslaw

1/2 head red cabbage
2 carrots peeled cut in halve
1/4 red onion
1/2 lemon juiced
1 Tbsp grape seed oil
6 dashes Tabasco
1/4 tsp Old Bay seasoning

Shred the cabbage, carrot and onion. I use the food processor with the shredding blade. Place in a bowl set aside. In a separate bowl mix lemon juice, grape seed oil, Tabasco and Old Bay seasoning. Add this to shredded cabbage and mix. Season to taste with salt and pepper.

Simple quick and easy and oh so healthy. This recipe is enough for the two of us for a couple of meals. You don't have to be so exact with this recipe just experiment with it and see what works best for your taste. enjoy