Wednesday, December 10, 2014

Case of the Terribles: Some Top Favorite Ways People Have Found This Blog

A long, long time ago, I started keeping a list of searches that led to people like you, reader, finding this website.  I think it's high time I shared it, in case I don't get you anything else for Christmas.  Enjoy.  I know I did!  
  1. nkotbsb shirtless
  2. i'm peeta and i know it
    - HOW? Please elaborate. 
  3. why is macaroni and cheese so good
    - A question of universal import. 
  4. macaroni and jesus recipe
    - Oh, is your macaroni holy?  Mine was (except not).     
  5. marge simpson playing a instrument
    - ?
  6. canada a land of adventure
    - It IS a land of adventure! 
  7. men scared of the truth
    - I'm scared to ask, and I'm not a man. 
  8. lebron james tidbits
    - Let's keep this clean, kids.  
  9. what is green gobbles
    - It's a tropical parasite that enters through your...wait, I think we're talking about salad.
  10. boy21 chapther 37 summery
    - Leths thum things up for thish ethasy for a book you didn't read, high sthoolers. 
  11. oregon trail game dysentary
    - YES.  YES.  YES.  
  12. dessert for raven bouys
    - But only if you anchor the boat first, Gansey.    
  13. i am hungry
    - Always.  
  14. mac+and+queso+cheese
    - I dare you to go to a Mexican restaurant and order cheese on your quesadilla.  
  15. i ate 13 chicolate kisses
    - I love you.  Also: are you my childhood dog reincarnated? If so, call me?

Tuesday, October 28, 2014

Sweet Potato Brownies (bonus recipe)

I feel compelled to share a culinary experiment that became a quickly disappearing gastronomic success, both because it really surprised me that it worked structurally and that it actually was tasty.  I came across a Pinterest pin for this recipe for Sweet Potato Brownies, and was instantly all "What the cornbread stuffing?! How in the Charles Dickens does that even work? You must be outside your mind if you think brownies not made with any flours taste like brownies, Internet."

Naturally, I had to try.  Naturally, I tweaked it a bit.  Naturally, I added a little spice.  Unnaturally, it worked.  It really, seriously worked.  It did not survive the weekend, let alone for much longer than it took to take this truly crappy picture.  Luckily, they're made with sweet potatoes, so I only felt 15% bad about having some for breakfast, and 10% of that was just feeling guilty because I felt like I should feel guilty for having a brownie for breakfast. The best way to describe this is as a warming, soft, slightly gooey, sweet way denser souffle-like marvel without being cloyingly sweet delicious delight.  It's probably not for those weirdos who like cakey brownies or the corner, but it is for those of use who fight to get the gushiest, gooiest piece, smack dab in the middle.  The best part?  I suspect you can totally tweak the flavor profile by using different nut butters and stir-ins, as I've noted where I should.  In the notes.

Good luck trying to share these, brownie aficionados.

Sweet Potato Brownies
Serves one: you (or a few friends if you can bear to share)
Sweet Potato Brownies 

Sunday, October 19, 2014

(Freekeh) Red Lentil Mujadara: Recipe 2

Freekeh Red Lentil Mujadara
 I envisioned this post would be about warming foods in cooler fall temperatures.  In fact, there were cooler fall temperatures when I made this a few weeks ago in late September.  Back then, all I could think about was how I was suddenly cold all time time, how good Honeycrisp apples are, when the leaves were going to explode, and as always, what I would have for dinner.  Every day, guys.  Every. Day.  But then, we seemed to have a resurgence of late summer weather, and despite thinking about what I wanted to eat for dinner every day, all day, it just seemed weird to suggest  a warming, cozy dish when turning your fan back on or false starting on breaking out your fall-weight sweaters and jackets, even if the colors in New England are exploding this year (dinner thoughts: what else can I put hummus on?).  It also seems like great timing as I spent some quality time with good friends in New Hampshire last weekend, hiking, cooking, and country fairing it up as we generally enjoyed New England at its best.  Bonus pictures of adorable baby oxen/steer/cows at the bottom of the post.  Can you tell I'm from the 'burbs?
Is there anything as good as Medjool dates, besides a giant bowl of Medjool dates?
Trick question: you already knew the answer was no. 
This apple, guys.  
Today seems like an appropriate day for to finally post this, though.  It's cool and overcast in Boston, there are leaves everywhere (which may or may not be a player in the creation of a sprained ankle that appeared early on Friday morning...other contenders include a crack in the sidewalk, clumsiness, badweekitis...all in all, should make the half I'm running in four weeks really, really easy, right?), and it is October, after all.  Anyways, enjoy this warming Middle Eastern inspired dish.  I tried it with Freekeh, because I like to say it and also: Halloween! Freaks! Works, right?  But: traditionally it's made with bulgur, and I think I might make it with farro next time (because it is the bestest).  It's simple, relatively quick, and filling.  It goes well with fall, friendship, and viewings of Outlander (omg omg omg you guys, it's actually GOOD.  SQUEE.  Also: phew!).  

(Freekeh) Red Lentil Mujadara
Serves 4-6
Freekeh Red Lentil Mujadara

Thursday, September 4, 2014

Red Wine and Thyme Tomato Jam (Recipe 3)

Red Wine and Thyme Tomato Jam
Yes, I know how long it has been since I last posted anything substantive. Yes. And yet, I refuse to feel bad, because a) summer, b) I've been enjoying actually reading books to read them instead of reading them to review them, and c) I've excitingly taken a new job as a library director and, duh, had to learn to do my job. For all other quibbles, I refer you to point the first, otherwise known as a. It was summer, it has been hot, and who really wants to hover over a pot, even a pretty one like my bluetiful Le Creuset?

That said, it has been end of summery, which to me always means the best tomatoes of the year, in quantities you can barely fathom. In fact, when one of my girlfriends went a-honeymooning after her marvelous wedding, she bequeathed me her bountiful, juicy, delicious weekly share of tomatoes from her farmshare. Most survived to see the pot; several were devoured directly on the spot. I've been a fan of tomato jam since I first travelled to the Carolina's and tried it at Asheville's now defunct Tomato Jam cafe. The South is onto something, Northern friends. Tomato jam is where it's at!

Red Wine & Thyme Tomato Jam

Makes roughly 28 oz.

3 lb ripe tomatoes, cores removed and chopped
¾ c + 1tbsp turbinado sugar
5 Tbsp red wine vinegar
3 medium shallots, minced
1.5 Tbsp chopped fresh thyme
1 cup red wine
¼ tsp salt
1 Tbsp olive oil

1) In a food processor, pulse tomatoes, ¾ c sugar and vinegar until it is finely chopped.
2) In a large Le Crueset/Dutch oven, or huge and deep pan, warm olive oil over medium high and saute shallots, thyme and salt for roughly three minutes until they are soft.  
3) Add the 1 Tbsp sugar to the pot and saute another minute or two over medium until incorporated.
4) Add the wine and bring the mixture to a boil, stirring occasionally to prevent burning/sticking to the bottom of the pot and cook down until most of the liquid has evaporated and a rougher liquidy glaze starts forming, roughly 5-7 minutes.
5) Add the tomato mixture, stir, bring to a simmer, and cook for about an hour until the volume of liquid has reduced dramatically and mostly cooked off.  
6)  Serve, or cool and save!

- A lot of the adaptation of this recipe was born of necessity; ie.  I had a LOT of tomatoes, turbinado sugar, and a huge bunch of upped the other ingredients too.  The gist of the idea comes from the Globe’s recipe, though I found their suggested cooktime woefully off, and consulted the Down Home Kitchen cookbook for a much more accurate cooktime 1-1 ½ hours!
- I worked in batches because my food processor is too tiny to accomodate the masses of tomatoes I used.  Just pour into a large bowl and stir when you’re done with all!
- Other versions of this include spices like ginger, cumin, cloves, cinnamon, lemon, etc.  I decided to stick with the basics here, but may experiment with those later!
- I chopped everything very finely, and ran it through a food processor.  If you prefer a much rougher version of this, don’t do that!
- If you can can, can.  If you, like me, are not so proficient, this should keep for about two weeks in the fridge or you can freeze it.  

- This obviously goes well with biscuits.  But some of us don’t readily have access to good biscuits (#notfromthesouth) I’ve tried it on toast, English muffins, as a spread in sandwiches, and on chicken so far.  All good!  

Sunday, August 31, 2014


A Quidditch documentary?  Welcome to my Netflix queue!

If David Levithan actually makes my dream of seeing Tiny Cooper's over the top musical live in more than just my imagination, I would vigorously high five him and then shimmy with joy.

Middle aged Harry Potter.

This compilation of beautiful photographs of places in Prague mentioned in Laini Taylor's Daughter of Smoke and Bone series has me very excited that it is now getting cold enough for me to make goulash, which also means it is nearly time to read Dreams of Gods and Monsters!

This Game of Thrones gone 1980's mashup could not be more spot on.

Have you ever needed a cute way to ask a John Green book lover out? Here it is.

In fabulous news, the Vista Public Library of San Diego county sucessfully challenged their patrons to check out one million items.  If they did, some of the librarians would get mohawks.  I'm slightly alarmed by the challenge at one minute.  Cool it, buddy!  

Everyone's favorite goalie (except maybe Portugal) Tim Howard has a book deal for a memoir!

As does Bruce Springsteen, but wait for it...for a children's book about a bank-robbin' baby.  Sign me up!  

You know what I love?  Summer.  And mobile libraries.  So a floating mobile library? Had me at hello.
I didn't read of this list of 13 Books We Hated in High School until I was an adult, but I can safely say that I will always hate Wuthering Heights (read it as an adult), and probably Ethan Frome (read it as a kid).  Still have to read #'s 4, 6, 7, 8, 9, 12, and 13.  Only actually want to read 8 though...

On a more serious note, the D.C. Public Library has added a social worker to their team to help the homeless population.  I give them huge accolades for taking this step; public librarians see a lot of poverty and homelessness (libraries are free, open to the public, warm, have bathrooms, things to do, and are safe), but they aren't social workers.  It's truly heartening to see that the D.C. Public Library is being  more than technologically progressive!  

Tuesday, June 17, 2014


Wednesday, May 14, 2014



Monday, April 28, 2014

Half Bad, by Sally Green: Wholly Good

Half Bad
Sally Green
Viking: New York, 2014.
ISBN: 978-0670016785
ARC provided by publisher on NetGalley

Imagine a young British man with magical powers.  He is unique, monitored by his government for it, parentless, and disliked by most members of his family.  His name?  It's not Harry.  In this magical title, the grit is grittier, the dark darker, and the protagonist less of a crowd pleaser than in a certain other series about a young wizard.  Nathan a half code - the only person to have Black and White witch parentage.  He is consequently constantly monitored and tracked by the powerful White witches, whose ministry places ever tightening restrictions upon half codes.  In this England, White witches fear and hunt all Black witches.  Nathan's White witch mother is dead, and his at-large father is the most powerful Black witch alive.  As the edicts become more and more austere, Nathan is placed in a cage somewhere in the Welsh wilderness, and his family and the girl he loves - a forbidden White witch - punished for associating with him.  This gripping first in Green's new series is a start to finish, high stakes adrenaline rush, where good and evil aren't just that.  Thought it will appeal to fans of a certain other English wizard, it is much more gritty, crass, and violent, and is recommended to older teens and adults.  

Any more words seem unnecessary, and will slow you down in your quest to acquire and commence your magical reading experience.  It is one of the books I've most enjoyed reading in 2014.  You will not be able to put this one down.  Get at it, yesterday, team.

Saturday, April 26, 2014

One More Thing: Stories and Other Stories, by BJ Novak

One More Thing
BJ Novak
Knopf: New York, 2014
ISBN: 978-0385351836

I don’t read a lot of short stories, for no other reason, I suppose than it not being habit, though I do appreciate a shorter format every now and then.  When I came upon BJ Novak’s book, I knew I had to give it a crack.  This is the guy who wrote for The Office, after all!  Plus – we’re from the same hometown (badass Newton, Mass.)  Now, bear with for a moment.  Though I totally loved reading this book,  I’d be lying if I didn’t admit to having moments I did not totally love, due to Novaks occasional moments of awkward cringe and wince humor, much like on The Office.  The stories in this book are truly zeigeist works.  Novak aptly embraces and skewers a whole American generation (as well as those generations on both sides) – which perhaps causes those awkward, hard, societally introspective looks that caused me to wince in recognition. His stories entertain as he speaks truth through fiction, and he explores what seem to be generationally pervasive themes like hopefulness, dissatisfaction, selfishness, altruism, searching for self and love, the precarious balance between apathy and excitement, and the pervasive obsession with socializing through the Internet.  

Thursday, April 10, 2014

Red Lentil Soup (Recipe 4)

March guys.  March.  Let’s debrief.  Calling it a rollercoaster is not even a stretch; there were some lows, some sorrows, some craziness, some whirlwind highs, a whole lot of busy, and a really great trip down to see one of my bestest gals: Ms. J.  No, not that Ms. J

This Ms. J:

She and I have been buds since 1996, when I walked into my first summer camp cabin and she was there, all braces, curls, and sass.  We lived together in our castle in the clouds after college, and she’s solely responsible for my more guilty ladynerd pleasures. Ahem, ahem, OUTLANDER. Ms. J and I decided it was high time we take our friendship to a new level: honeymoon.  Sure, we’re not married to each other, or at all.  But shouldn’t best galpals get a honeymoon too?  Our ladymoon took us to some excellent eating and watering holes in Durham, NC, Savannah, GA, and Asheville, NC, but one of the most memorable meals was one that Ms. J made my first night in Durham.  

Breaking out alllll the Le Creusets
Her recipe is actually a favorite one of her mom’s, which was obtained at a cooking class at one of their hometown restaurants, Kareem’s.  Kareem’s (and the Ms. J parentals) are located in the fair city of Watertown, MA, made internationally famous for sadder reasons just about one year ago when the Boston Marathon bombing suspects when on the lam and had a dramatic shootout throughout this normally sedate town.  Watertown is home to a ton of delicious Syrian, Albanian, and Lebanese restaurants, and this recipe, adapted from Kareem’s original one, will bring a delicious spoonful of Syria via Watertown right to your own table, wherever you may be.

I did some light adapting, mostly because I am lazy, making it totally vegan, and by using things I had on hand (ie. I was too lazy to squeeze a lemon, so I used the lime juice I was using to make Moscow mules for my guest and I).   It is super quick, super easy, massively delicious, and I’m super glad to report it’ll likely become part of my repertoire for weeknight recipes.  Coincidentally, I am also super glad to have Ms. J as a friend (for more reasons than this recipe, duh).  

Red Lentil Soup (Recipe 4 - Le Creuset Challenge)

Red Lentil Soup

Red Lentil Soup
Adapted from an adaptation of Kareem Restaurant’s recipe for Ahmad’s Red Lentil Soup
Serves 4-6

2 cups red lentils
½ cup farro, quinoa, or other hearty ancient grain (or a mix)
6 cups water
1 14 oz can lite coconut milk
1 medium onion, minced
2-3 Tbsp coconut oil
6 cloves of garlic, minced or pressed
1 tsp ground coriander
1 tsp red pepper flakes
½ tsp ground cumin
2 tsp kosher salt
¼ c fresh lime juice
8 oz fresh spinach


Wednesday, April 9, 2014

Case of the Terribles: When Altruism Goes Wrong

Spotted this at the Harvard Square Starbucks this morning.

Facetious genius, or clueless do-gooder?  
I have so many questions.  

Friday, March 7, 2014


Hey guys.  Guess what?  It is still winter.  I'm starting to think that perhaps the Game of Thrones books are a little less fiction, a little more alarmingly nonfiction, about the winter coming...sigh.  Here is a big dump of stuff, because I feel a little too lazy to sort it out, and you never mind, right? RIGHT. 

  • "Alright, listen up playboy.  This book be an allegorical effort to take on all the effed up shit in society and find its origin in human nature. By watching these little white boys loose their minds, we are reminded of humanities capacity for evil and how man made moral systems be straight-up superficial." Whhhhhattt? Thug Notes on Lord of the Flies, everyone! 

     (That said, I have mixed leaning towards positive feelings about Thug Notes. But I do appreciate stick figure artwork, good natured humor, encouraging reading, and sound analysis, so...I suspect Thug Notes wins?)
  • A Monster Calls gets a movie director: I am...I guess I found this book sufficiently devastating in its power; not sure I need to see it to believe it, but do like that it could be beautiful and get a wider audience? Aka: fence.  I am on it.  
  • If you haven't heard about Hoopla yet and work in libraries, you should.  It's like Netflix for us.  And I think it's brilliant, and possibly what our future will look like if we can (I'm looking at you publishers) get our acts together.  
  • While admittedly cool, this new app to allow you to read a novel in under 90 minutes seems to kind of be missing the point of reading a novel entirely.  
  • Maybe it's just me that finds army ration packs a little bit fascinating in the actual trying to make real food happen out in the wild/on a battlefield/etc...but maybe not because the Guardian did a really cool piece about what is in ration packs from around the world. If we were going to put them in a contest to win, I think work to food ratio needs to be considered, as does what the food is...but then again, we eat very different around the planet.  Regardless, France probably wins.  Negative points for having your food wrappers look like condom wrappers.  Seriously, Spain?
  • I lovee: Eggs for breakfast. Eggs for lunch. Eggs for dinner, Eggs all DAY. .Did I mention how much I love eggs? 
  • I find this literary-inspired fashion piece charming!  

Monday, February 17, 2014

Dijon Pulled Chicken (Recipe 5)

Dijon Pulled Chicken
There's no good reason I was a chicken for so long about trying any sort of braised/pulled/roasted meat, especially now that I can confidently say that I wish I'd done this sooner, so I could have optimal levels of this Dijon Pulled Chicken for my whole life. I love Dijon Chicken, but that's a pretty straightforward yet delicious recipe.  Pondering my options, I began to wonder if I could do a BBQ pulled meat with a totally different flavor profile (I live near a really good BBQ place that I can smell allllll summer long, so I suspect that is where this idea originated). However, pulled anything just seemed so...complicated, what with all the smokers and roasting and rubbing...I never thought it could be pulled off in a Le Creuset! Oh, how wrong I was.

It is shockingly easy, but a definite time commitment. Luckily, this winter is never ending and relentless, so you've got ample time on your hands after the fiftytenth snow/ice storm/cold snap of the season, and probably most of the ingredients on hand already. If you need a really good reason never to leave home again until spring for the afore mentioned reasons, get cooking and get some some of this deliciousness in your belly. Having never cooked BBQ or pulled anything, I consulted several recipes for flavor profile ideas and cooking techniques (The Kitchn's BBQ Shredded Chicken and Braised French Onion Chicken and Pete's Recipes Pulled Chicken were especially helpful). I gobbled mine up with some lightly sauteed brussels sprouts, kale, and garlic and served it over quinoa, but I'd say any of the usual BBQ pairs would go well with this riff on the typical BBQ pulled dish (ie. cornbread, a baked sweet potato, on a roll, rice, cole slaw, etc.).  I drank it with a nice Cote du Rhone (c'est French, mes amis), but I suspect a nice crisp white or beer would be great with this lightly sweet and savory mess of deliciousness.  Warning: this even tastes good cold out of the fridge in the morning.  Trouble.  

By the way - only FOUR more recipes to go before I finally complete my New Years 2011 challenge to cook 52 Le Creuset Recipes in a year! 

Dijon Pulled Chicken in a Le Creuest

Thursday, February 13, 2014

Case of the Terribles: Valentine gift for your Nemesis?

Please give this calorie counting wine glass to someone you hate this Valentines/Galentines Day.

Otherwise, buy it just to drink from and immediately smash emphatically, because what kind of monster drinks wine to count calories? 

I bet that's chardonnay.

Tuesday, February 11, 2014


This link should prove to you how long I've been putting off this Tidbits post. Yeah. Christmas, 2013. Seems like just yesterday huh? It's like I'm a hoarder. Don't judge meeee!  

Books and Libraries

  • How great are these fantastic tea blends based on books and TV/movies/fandoms I am not cool enough to understand?  I want to try them ALL!
  • I obvi want to try these literary cocktails (especially the Sherlock and Watson), but not as much as I want to go to Novela in San Francisco! 
  • It's Girl Scout Cookie season, and I have as yet failed to mention that an 8 year old in the subway station selling me them tried to get me to give her my credit card...because they take credit cards now.  Those wily minxes!  Here are some wine (they're kind of gross, in my opinion) and beer pairing ideas to go with your cookies as you ponder a world in which you can instantly buy things on credit from children.  

Movies and TV

Lastly, here is the one of the best things I've read on the Internet in a while, written by a teenage girl.  Suffice it to say, she's tired of being patronized:   

"When you applaud or critique a young girl’s taste based on how well or badly it aligns with yours, you are suggesting that your taste = THE RIGHT TASTE, because you are the one IN THE KNOW."

Huge high five to this young woman.  Well said!

Wednesday, January 22, 2014

Chicken Masala Soup (Recipe 6 - Le Creuset Challenge)

Chicken Masala Soup
I have been daydreaming about making this soup for nearly a full term human pregnancy at this point. 6 months, right? KIDDING. I know it's a year. But seriously, since reading The Moonstone this summer (more on that later), and honestly, even a bit before, I felt like I needed to try a totally different flavor profile that I'm not too familiar with: Indian food! I like Indian food, especially things involving bright green peas, deliciously roasted cauliflower, anything chickpeas, and anything involving more spices than I have fingers to count on. However, I hardly ever remember to get it when thinking about eating out, which is both my own fault and a damn shame. Anyways. I digress! I got an idea for this soup when a smarter friend than I mentioned it was her favorite Indian food dish; naturally my brain was like "Hmm, I wonder if I can make that, and double wonder if I can make it as a soup!?" Spoiler alert, yes. Yes, you obviously can, or else I wouldn't be writing a post about having made it. Anyways. I have big, future plans involving bringing back my Dinner Train Book Club dinner party for The Moonstone with this recipe, but first I need to actually make said moonstones. Don't worry, I have a plan for those too. Stay tuned...probably until forever, but stay tuned nonetheless - it'll hold me accountable to actually make moves to make them happen (and let me know if you want to read with me!)

Onto the pressing matter: this soup is actually delicious. I know I say that about all the soups, but I really mean it this time. I'd go as far as to too my own horn and to say it's one of my best recipes. Try it, and let me know if I'm right or if I am right. Though there are more ingredients than there are grains of sand on a tiny beach, they combine to make something scintillating. Having no clue how to make any Indian food (I'd never cooked with garam masala before, can you believe that?), I read up a lot on other recipes, and this is adapted from many places with recipes for Tikka Masala, Chicken Masala, etc., including but not limited to The Soup Addict, The Smitten Kitchen, Serious Eats, and Eating Well. All are different, include different ingredients etc. I had the full intention of using coriander, as many recipes do, but that plan was thwarted when I realized I had three jars of cumin and no jars of coriander. I didn't notice. Anyways. That's enough out of me. Make this warm, warming soup wherever you are wintering, and day dream about India with me, why don't you?

Chicken Masala Soup
Chicken Masala Soup
Serves roughly 6-8

1.5 lb skinless chicken
½ tsb ground cumin
½ tsp cumin seed
½ tsp garam masala
1 tsp paprika
1 tsp tumeric
1 tsp curry powder
¼ tsp cayenne
¼ tsp ground pepper
¼ tsp kosher salt

1 Tbsp coconut oil
1 medium/large onion, diced
2-4 cloves garlic, minced or pressed
2 Tbsp grated fresh ginger
1 serrano pepper, seeded and diced small
3 tsp garam masala
1 tsp paprika
1 tsp ground cumin
½ tsp curry powder
½ tsp tumeric
1 Tbsp tomato paste
28 oz canned diced tomatoes in juice
2 Tbsp chopped fresh cilantro
32 oz low sodium chicken stock
15 oz chickpeas
8 oz fresh spinach
15 oz frozen peas
salt & pepper to taste
½-1 cup Greek yogurt to serve


1) Combine chicken rub spices and rub onto chicken to coat.  Cover and let sit for at least one hour in the fridge.  
2) Preheat the oven to broil.  Broil chicken for approximately 15 minutes until darkened and the juices run cool - bonus points for blackened bits.  About halfway through, turn the chicken over.  Remove from the oven, let sit for 8-10 minutes, and chop into small, bite-sized pieces.
3) In a large Dutch oven or Le Creuset over medium, melt coconut oil and saute onion for roughly 5-7 minutes or until translucent.
4) Add garlic, ginger, pepper, and spices and saute for 3 minutes.
5) Add tomato paste, tomatoes with juice, and 1 Tbsp cilantro, stirring to combine occasionally.  Cook for about 5 minutes.
6) Add chicken stock and bring to a vigorous simmer (but not a full boil to prevent burning).  Cook at least 15 minutes at said vigorous simmer to reduce the liquids a bit.
7) Remove from heat and blend until mostly combined using an immersion blender.  It’s okay if some chunks of tomato or onion remain!
8) Put back on heat, bringing back to a low simmer this time.  Add chickpeas, cooking roughly 3 minutes.
9) Stir in the diced chicken, cook for a minute or so.
10.  Add spinach to the top of the pot, do not stir, and cover the pot for about 3 minutes to let wilt.
11) Uncover and add peas, remaining 1 Tbsp cilantro, stirring to combine, and cooking for roughly 5 more minutes.
12) Taste and season accordingly with salt and pepper.
13)  Serve with a generous tablespoon dollop of Greek yogurt per portion if you know you will have leftovers, or, stir in ½ to 1 cup of Greek yogurt if you will be serving all of this immediately.
14) Go back for seconds.
Chicken Masala Soup: roasted rubbed chicken process

Chicken Masala Soup: a watched spinach will never wilt!

- Use this chicken rub any time - on the grill, on it’s own, not in soup, etc.  It’s really simple, really delicious, and really, really easy.  
- Use the chickpea can (rinsed out, duh) to measure out your 15 oz of frozen peas! Always add them last to maintain their vibrant flavor and even more vibrant green color, instead of fatigue green (gross).  
- Vegetarians: sorry.  BUT.  I got to thinking while doing this, and would like one of you to try the following.  In lieu of chicken/chicken stock, use veggie broth, 1 extra can of chickpeas and peas, and/or roast some cauliflower with the spices and a small dash of oil.  Please let me know how it turns out!
- Again - if you plan to save some of this for later, especially for freezing purposes, do not add the yogurt to the pot directly.  Cream soups never, ever, never defrost in an attractive or appetizing way.  This is why I recommend adding the yogurt directly to individual portions - allowing people to add to their personal preference too!
- I used boneless, skinless chicken thighs. I'd say any skinless cut of chicken will work, even if it is on the bone.
- Pair this with nan, roti, or other tasty Indian flat bread.  It would also be great with a crisp white wine or cold beer!

Chicken Masala Soup

Chicken Masala Soup:
Once you add in the yogurt, just you try and wait to take a picture before devouring it.
It's impossible

Related Posts Plugin for WordPress, Blogger...