Something to warm the bones – Chicken Tomato Basil Soup

It’s not cold here in SoCal right now.  In fact, it’s down right hot!  But that wont stop me from making soup.  It’s perfect for taking for lunch! This one takes a while to prepare but it’s well worth it. So tasty!

3 tablespoons of extra virgin olive oil

1 small chicken (2-3 pounds)

1 medium yellow onion, peeled and chopped

2 portobello mushrooms, wiped clean, dark gills scraped out, coarsely chopped

4 garlic cloves, peeled and crushed

2 large heirloom tomatoes, coarsely chopped

1 cup red wine (cabernet sauvignon works well)

3 cups chicken stock

1 bay leaf

1 tbsp dried basil

1 cup broccoli florets

1 cup cauliflower florets

IMG_2072Heat two tablespoons of the oil in a large pot over medium-high heat.  Place the chicken in the pot on its back and cook for 5 minutes.  Flip the chicken over and cook another 5 minutes on its breast.  Remove from the pot and set aside on a plate.

Add the remaining tablespoon of oil to the pot.  Add onion and mushrooms.  Cook until browned, 5 to 8 minutes, stirring occasionally.

Add the garlic and cook 1 minute longer.

Add the tomatoes, wine, and stock.  Turn heat to high and bring to a boil

Return the chicken to the pot and add the bay leaf.  Reduce heat to medium.  Cook, covered, stirring and basting occasionally for 1 1/2 hours.

Add the basil, broccoli, and cauliflower and cook for 5 to 10 minutes longer until the vegetables are tender.

Remove the chicken and cut into serving pieces.  Remove and discard the bay leaf.

Serve the chicken, vegetables, and stocks in bowls with basil sprinkled on top.

Chicken tomato basil soupThis is a super yummy soup!  I’ll definitely make it again.  Happy cooking!

 

 

Au Jus Doing? – Halibut au Jus with Mushrooms

I’ve missed doing big fancy Sunday dinners at my place so when I had the time I decided it was time to put that tradition back in place!  Rob wanted fish so here’s what I chose!

2 tablespoons extra virgin olive oil

1 medium yellow onion, peeled and thinly sliced

2 large beefsteak tomatoes, coarsely chopped

2 large Portobello mushrooms, wiped clean, stemmed, dark gills scraped out, coarsely chopped

1 cup chicken stock

1/2 cup dry white wine

2 teaspoons died oregano leaves

Two 6- to 8-ounce skin on halibut fillets

Salt-free garlic powder

2 cups mesclun greens, loosely  packed and spun dry

2 cups baby arugula, loosely packed and spun dry

Chopped portobello mushroom

 

Heat the oil in a large skillet over medium heat.  Add the onion and cook, stirring occasionally, for 5 to 8 minutes, until browned.  Add the tomatoes and mushrooms and continue to cook, stirring occasionally, for 5 minutes, until the tomato has softened.

Pour in the chicken stock and wine and turn up the heat to medium-high until boiling.  Set aside a pinch of the oregano and add the rest.  Cover, reduce the heat to low and simmer for 10 minutes.

Pat the fish fillets dry with paper towels and season to taste with garlic powder.  Place the fillets, flesh side down, on top of the tomato mixture, cover and cook for 15 minutes.

Combine the mesclun and arugula and place equal portions onto each of two plates.  Place a fish fillet on top of each, followed by half of the sauce. Garnish with the reserved oregano.

IMG_2071If I had this to do again I’d probably add salt.  It was a little bland.  Or maybe I’m still getting used to the Paleo way of life.  But hearty and healthy!  Happy cooking!