Roasted Garlic and Chicken Soup

Anyone else have a go to food when sick? Mine is a family soup recipe that I make myself usually in the midst of the sickness storm but even in the middle of feeling like death, the ritual of making the soup and then being able to eat it somehow helps. Maybe it's just mental. Whatever works right??

This week Brian and I decided to start eating a bit healthier. Not that we really eat that much junk food but I definitely tend to indulge a bit more than usual when it comes to cooking dinner. Anyways, I mention the sicky part because this soup could easily become a new "sick soup." It's got loads of garlic, jalapeno and lemon, etc...all wonderful for you when sick. And it's delicious and filling. A win in my book!

Ingredients:

• 1 1/2 cups farro (rinsed)
• 2 heads garlic
• extra virgin olive oil
• salt
• 6 cups chicken broth
• 1 yellow onion, diced
• 2 medium carrots, sliced into coins
• 1 jalapeno, sliced
• 1 inch piece fresh ginger, peeled and minced
• 2 cups leftover shredded chicken
• 1 lemon, juiced

Directions:

• Cook farro according to package instructions and set aside
• Preheat oven to 400 degrees. Cut garlic bulbs crosswise to remove the tops and expose the cloves. Place the bulbs on a large piece of aluminum foil and drizzle with olive oil and salt. Gather the edges of aluminum and press together to completely encapsulate the garlic like a little tent. Bake for 30 minutes. 
• Remove garlic from oven and carefully open up the package. Garlic cloves should be soft and golden. Squeeze out the softened cloves from the bulb, discarding the skins. Blend garlic into the broth using an immersion blender or traditional blender. Set aside. 
• Heat a large dutch oven over medium with a few tablespoons of olive oil. Saute the onions and carrots, seasoning with salt, until soft and translucent. Add sliced jalapenos and cook for 2 minutes or until soft. Stir in ginger and cook until fragrant. 
• Stir in the garlic chicken broth and parsley. Add cooked farro, shredded chicken and lemon. Taste and adjust seasoning if necessary and serve warm.   

Shroom Stifado

I made this Greek stew Monday night which is a healthier version of beef stifado. Both recipes were made on The Chew (I love them!) and so I thought it's probably better I go with the healthier version considering I don't want to gain all my baby weight in one night. Honestly, I couldn't have even told you it was "healthy" because it was super hearty and full of flavor. Definitely keeping this recipe on hand.

Ingredients:

• 2 tbsp extra virgin olive oil
• 2 lbs cremini, shiitake and oyster mushrooms, cleaned & cut into bite size pieces
• 1 lb shallots, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 2 tbsp chopped fresh oregano
• 1/2 tsp allspice
• 1/2 tsp nutmeg
• 1/2 cup white wine
• 2 cups tomato puree
• 4 cups mushroom stock (can also use veg or chicken)
• 1 lb sweet potatoes, peeled and grated
• 2 bay leaves
• 1/4 cup parsley, chopped to garnish
• greek yogurt, to garnish
• kosher salt and pepper

Directions:

• Place a dutch oven over med high heat. Add a drizzle of olive oil. Add mushrooms and cook, stirring occasionally, until golden brown. About 8 minutes. Remove from the pot and set aside.
• Add the shallots and season with salt and pepper. Cook until browned. Then reduce the heat to low and continue to cook for an additional 20 minutes. 
• Next, add the garlic, tomato paste, oregano, allspice, and nutmeg. Stir to combine and toast everything for 30 seconds. 
• Next, add the wine, tomato puree, stock and bay leaves. Add the potatoes and cooked mushrooms. Bring to a simmer and cook until the potatoes are tender, about 10-15 minutes. 
• Remove from the heat. Garnish with parsley and a dollop of yogurt.

Picture is from The Chew...as usual I forgot to take a picture of my own :)

Bacon Pancakes with Maple Bourbon Butter Sauce

Sunday morning I woke up before Brian (never happens) and decided that making him pancakes would be a nice surprise. So I put my jacket on, headed to the store to get a couple missing ingredients and even got a couple boxes of girl scout cookies on my way out. I was off to a good start! After seeing this recipe I thought that these have to be amazing based on the title alone. And they were!! Delicious! It makes eating pancakes just a little more special.

Ingredients:

For the pancakes

•  8 slices bacon
• 2 cups all purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3 tbsp sugar
• 2 large eggs, lightly beaten
• 3 cups buttermilk
• 4 tbsp melted butter

For the sauce

• 2 tbsp bourbon
• 3 tbsp butter
• 1 cup maple syrup

Directions:

• fry the bacon until crispy and set aside
•  chop the bacon into bits and separate into 2 sections
• in a medium bowl, combine the flour, baking powder, baking soda, salt and sugar, whisking together to thoroughly combine
• add the buttermilk, butter, half the bacon, and eggs and whisk together until combined but still slightly lumpy
• drop spoonfuls onto pan and cook both sides
• transfer to a warm oven while cooking the rest and the sauce
• in a small sauce pot, combine the bourbon and maple syrup, whisking together over medium heat until thoroughly combined and hot
• cook until reduced slightly, about 5 minutes, then whisk the butter in 1 tbsp at a time until fully incorporated
• serve a stack of pancakes covered in syrup and sprinkled with the reserved bacon crumbs 

I Live For Pasta

It's been a few months since I have posted and I figured I would start back up again eventually...it just took a darn good recipe to do the trick. Tonight I made pasta puttanesca for the first time. It was incredibly easy and very tasty. Give it a whirl!

Ingredients:

• 8 ounces pasta (any variety you prefer)
• 1 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 1/3 cup flat leaf parsley, chopped
• 1/4 cup pitted spanish or greek olives
• 2 tbsp capers
• 1 tsp anchovy paste
• 1 tbsp fresh oregano or 1 tsp dried oregano
• 1/8 tsp crushed red pepper (i added more because i like a kick)
• 1 14oz can diced tomato
• 3/4 cup arugula, chopped
• 1/4 cup grated parmesan 

 Directions:

• Bring a pot of water to a boil for the pasta and cook accordingly
• While the water is heating up, heat the oil in a large skillet or pot over medium heat
• Add garlic and saute until fragrant, about 1 minute
• Add the parsley, olives, capers, anchovy paste, oregano and red peppers. Saute for about 2 minutes
• Add the tomatoes and simmer for about 5 minutes. 
• Stir in the arugula and simmer for 1 minute more, until the greens wilt slightly.
• When the pasta is done, drain and toss with the sauce. 
• Top with grated cheese

I ate mine with buttered bread

If you've never tried these olives, they are delicious!