Polish Cuisine: Krupnik

Krupnik is a hearty barley soup with veggies. Perfect for this cooler weather.

1/4 ounce dried mushroom (preferably porcini)
2 cups boiling water
1/4 lb chicken or 1/4 lb turkey, diced into bite-sized pieces
1 stalk celery, finely chopped
1 carrot, peeled, quartered lengthwise & sliced to 1/4-inch long
1/4 lb fresh string bean, trimmed, washed
1 small turnip, finely chopped
1/4 cup fresh peas
8 cups chicken stock
2 tablespoons unsalted butter, cut into pieces
1/2 cup pearl barley
3 potatoes, sliced to 1/2-inch rounds & diced (about 1/4 lb each)
1 teaspoon salt
1/2 teaspoon pepper
1 cup sour cream
2 tablespoons fresh dill, finely cut
Directions:

1. Soak dried mushrooms in boiling water until they are soft and flexible (at least 2 hours).

2. Drain the mushrooms (reserving water), and chop them coarsely.

3. In a heavy 3-4 qt casserole dish, combine the mushrooms, reserved water, chicken, celery, carrot, string beans, and peas.

4. Add the stock and bring to a boil over high heat.

5. Reduce to low heat and simmer, partially covered, until chicken is done and vegetables are tender-crisp (20 minutes).

6. Strain, setting aside chicken and vegetables and returning stock to the casserole dish.

7. Melt the butter over medium heat.

8. Add the barley, and stir for 1-2 minutes (do NOT let barley brown).

9. Add the barley and butter to the stock and bring to a boil over high heat.

10. Reduce to low heat and simmer, partially covered for 10 minutes.

11. Add the potatoes and simmer, partially covered, until potatoes and barley are done (20 minutes).

12. Return chicken and vegetables to the soup.

13. Add water if needed, to thin the soup.

14. Season with salt and pepper to taste, then let simmer for a few minutes to reheat the chicken and vegetables.

15. Garnish each bowl with a spoonful of sour cream and sprinkle with dill, if desired.

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Savory Saturday: Omani Cuisine

I was fantasizing about someone booking a trip for me to Oman yesterday. It didn’t quite work, but I can at least cook a meal to transport me to the area, if I were to close my eyes (ps – I won’t handle a knife while my eyes are closed).

Chicken Maqbous

  • 1 WHOLE CHICKEN, cut
  • 1 TBSP BAHARAT
  • 2 ONIONS, chopped
  • 2 DRIED LIMES, cut
  • 1 GREEN PEPPER, chopped
  • 2 CLOVES GARLIC, chopped
  • 3 TOMATOES, cubed
  • PIECE OF GINGERROOT, grated
  • HANDFUL CORIANDER LEAVES, cut
  • 2 CUPS RICE

Stir fry the onion, garlic, limes and pepper for three minutes. Sprinkle the chicken with half of the baharat, add it to the onion and fry until brown on all sides. Add the tomatoes, the remaining baharat and gingerroot and salt to taste and bring to the boil; simmer for half an hour. Take out the chicken and put it under the grill for 15 minutes or so. In the meantime, add as much water as needed to the tomato sauce for the amount of rice. Bring this to the boil, add the rice and simmer for 20 minutes; add the coriander. Put the grilled chicken on top of the rice.

Yum YUM! Can’t wait to try it.

Savory Saturday is for Soup!

Welcome to Thailand. And to my obsession with soup. This Saturday I would like to try something new in the soup world. Something exotic….so my attempt this week will be:

Rice and Chicken Ball Soup

Ingredients
150 gms Thai Fragrant Rice
100 gms Chicken Breast
800 ml Water
5 Garlic Cloves
1/2 Teaspoon Pepper Corns
1 Chicken Stock Cube
50 gms Coriander Leaves
20 gms Ginger Root
1 Teaspoon Salt
2 Tablespoons Fish Sauce

Preparation
1. Boil the water with chicken stock cube.
2. Mince the chicken together with the garlic, salt, and pepper corns in a blender.
3. Form into balls of meat with a teaspoon and drop into the boiling water.
4. Add the rice into the boiling pan and simmer for 15 minutes – stirring frequently.
5. Add the fish sauceand cook for a further 5 minutes.
6. Slice the ginger into fine slices and add to the soup.
7. When you serve the soup add the fried garlic, chilli flakes, sugar, a little vinegar and some coriander. Each guest can choose the flavourings they want to use.

I am drooling….

Will this help my growing cold?

Yuck, I woke up this morning and greeted my dog with a sneeze fest. I suppose it’s about that time…

I am thinking that I need to consume vast amounts of soup this week, and I am thinking that my boyfriend should help me out with this Indian soup:

Chicken Mulligatawny Soup

Source

Ingredients

  • 6 skinless, boneless chicken thighs (about 400g)
  • 1/2 cup long-grain rice
  • 2 garlic cloves, chopped
  • 1 tbsp Madras curry paste, patted with paper towel to remove excess oil
  • 2 tsp minced fresh ginger
  • 1 1/2 tsp salt
  • 1/2 tsp saffron threads
  • 1/2 cinnamon stick
  • 2 cups apple juice
  • 1/2 cup coconut milk
  • 1 green onion, thinly sliced
  • green apple, cilantro and fresh lime for garnish
  1. Remove excess fat from chicken, then slice into thin strips. Combine with rice, garlic, curry paste, ginger, salt, saffron and cinnamon stick in slow-cooker insert. Pour in 5 cups water. Stir until mixed. Cook on low until chicken is very tender, about 8 hours.
  2. Stir in apple juice, coconut milk and green onion. Remove cinnamon stick before serving. Garnish with grated apple, cilantro and a squeeze of lime. Soup will keep well, refrigerated, up to 2 days, or up to 1 month in freezer.

Nothing like a little spice to clear out my congestion!