A Bohme Cooked Meal

Sunday, April 24, 2016

Greek Lemon Chicken Soup

Summer is right around the corner and I am so very ready for it to happen! Say goodbye to the spiced pumpkin latt├ęs and sweaters and hello to smoothies and short shorts.

However I got my braces recently tightened and so that means that for the next few days I get to eat like a damn toddler.  I needed soup.  I had pinned this recipe on my Pinterest ages ago and I really wanted to make it.

This soup is very tasty and fresh.  This will make it into the regular rotation of soups.  I made notes at the end of the recipe for some changes that I will make next time to make this meal perfect it but even as is this soup is a real winner!!!  I would serve it with a fresh cucumber and feta Greek salad!


Adapted from A Spicy Perspective

Ingredients

3 tablespoons Extra Virgin Olive Oil
8 cloves garlic, finely chopped
1 sweet onion, finely chopped
10 cups chicken broth
1/2 teaspoon red pepper
1 large lemon (all of the zest and juice from 1/2)
2 boneless skinless chicken breast
1 cup Israeli (pearl) couscous
2 ounces crumbled feta (I used a mixed herb)
Cilantro, Finely chopped
Salt and Pepper to taste

Directions

Put olive oil in a large stock pot.  Once oil is hot add the garlic and onion to pot and cook until the onions begin to soften and become translucent.  Add the chicken broth, zest and red pepper flakes to the onion mixture and place the chicken to the pot as well.  Bring to a boil and simmer for 20 min.   Add couscous to the pot and simmer for another 5-8 minutes.  Take the soup off the heat and add the lemon juice and feta (I added the feta to my individual bowl so everyone could determine how much they wanted).  Take the cooked chicken out of the pot and shred the chicken with two forks and add it back to the pot. Season soup with Salt and pepper to taste.  Garnish soup with cilantro. At this point the soup is completed.


Next time:I think I would make a cornstarch slurry or a roux to make the soup a bit thicker I would add 2 cups more chicken broth, and double the amount of couscous to 2 cups.

Friday, April 22, 2016

Frozen Lemonade


Last week the weather spiked up and make me so hungry for Summer to get here.  I wanted something refreshing to beat the heat.

I am not sure this is even blog worthy to post but it made me damn happy.  Drinks don't need to be really fancy.

Sometimes I forget that my blender doesn't need overly complicated ingredients.

Enjoy and lets bring summer on!

Ingredients
Ice
Raspberry Lemonade

Directions
Blend together and serve!


Sunday, April 10, 2016

Got Herbs?


Look at this sad pitiful basil plant.  I think it was sitting too close to my window.  Needless to say.  There were a lot of big leave and it needed to get a "Hair Cut".  I didn't want to make pesto so I wanted to dry them out for future use.


So I picked off the larger leaves and went to the internet.  I found multiple tutorials about how to dry softer herbs.  

I placed the leaves on a double lined paper towels on a microwave safe plate.  Then place a single layer of herbs on the plate and put a layer of paper on the top. 

**Please note that this recipe (mainly the times in the microwave) work best with soft herbs.  Microwave times will vary with herbs like rosemary. 

I placed this in the microwave for 40 seconds.  Then check in on the herbs to see if they are dry.  Then microwave in 20 second increments until the herbs are completely dry.  Mine took about 1 minute and 20 seconds total.

Please check your herbs at each increment as your herbs can burn.

IF you dry them out correctly you will have amazingly strong and fresh tasting dry herbs! 

This is great for those extra herbs in your fridge that are going to go bad in a few day!