Elephants' "Cure" Chicken Soup--For Cold & Flu Season and for Souper (Soup, Salad & Sammie) Sundays

It's winter flu and cold season and chances are if you don't have at least a case of the "snuffles" yet, you or someone you know is going to get them. One of the best weapons to have in your winter wellness arsenal is a good homemade chicken soup recipe. My Mom alerted me to one called Elephants' "Cure" in the food section of her local paper that comes from a popular local delicatessen. With me being slightly stuffed up this week and the cooler weather here, it seemed like the perfect time to try it.


The Oregonian FOODday says: "For centuries, chicken soup has been a trusted home remedy to fight colds and flu, and though science has never nailed down its exact medicinal value, there are some things we know: Warm stock helps ward off chills; its vapors help loosen nasal and respiratory congestion; and it's an easy way to get some calories and nutrients into your system when your appetite is droopy. One of the most soothing chicken soups around is Elephants' "Cure," a rich and spicy broth that's loaded with ginger, garlic, lemon grass and serrano chiles, a potent blend of ingredients that have known curative powers. "There's no real proof that chicken soup can cure the common cold," says Scott Weaver, the executive chef of Elephants Delicatessen, where Elephants' "Cure" is on the menu throughout the winter and available in the freezer case year-round. "But there is proof that a lot of these ingredients that are in here can help your immune system."Like the serranos, which are loaded with vitamin C. Or garlic, which has antibacterial, antiviral and antifungal properties, and helps fight cholesterol and high blood pressure."And there's just something about chicken," Weaver says. "It's something you grew up with. Your mother probably made it, so it takes you back. It's a real comfort thing, and when you're sick and miserable you want something that's soothing and comforting."The ample use of ginger and lemon grass gives Elephants' "Cure" a hint of Asian flavors, evoking the spicy Thai soups that take the sting out of a sore throat. It's a nod to the global reach of chicken soup, which spans continents and cultures."

You can find the recipe at the Oregonian site here and you can also find their recipe for chicken stock there too.


Elephants' Cure Chicken Soup
Scott Weaver, executive chef, Elephants Delicatessen
Oregonian FOODday, January 12, 2010
(Makes 19 cups)

1/3 cup extra-virgin olive oil
1 1/2 cups diced medium carrots
1 1/2 cups diced yellow onion
1 1/2 cups diced fresh celery
3 serrano chiles, seeded and minced
3/4 cup peeled, julienned fresh ginger
1/2 cup minced fresh lemon grass
1/2 cup minced garlic
14 cups canned reduced-sodium broth or homemade chicken stock
1 tablespoon dried thyme leaves
Cooked shredded chicken reserved from making broth, approximately 3 cups
1/2 bunch cilantro, chopped
1/2 bunch Italian (flat-leaf) parsley, chopped
3 tablespoons plus 1 teaspoon kosher salt or to taste

Heat olive oil in a large stockpot set over medium-high heat. Add the carrot, onion, celery, chiles, ginger and lemon grass. Sauté vegetables for 10 minutes. Add garlic and cook for 5 minutes more.

Add stock and bring to a boil. Add thyme and simmer until vegetables are tender, about 10 minutes. Add cooked chicken and simmer just until it is heated through. Add cilantro, chopped parsley and salt and serve.

PER CUP: calories: 165 (40% from fat); protein: 12.4 grams; total fat: 7.4 grams; saturated fat: 1.5 grams; cholesterol: 26.7 mg; sodium: 287 mg; carbohydrate: 12.1 grams; dietary fiber: 1.1 grams


Notes/Results: The just slightly spicy combination of my homemade chicken stock, garlic, ginger, serrano chiles and lemongrass is delicious with nicely layered flavors for a relatively quickly made soup. I wanted some noodles to make it that much more comforting so I added some of these whole grain spinach noodles (there is no reason you can't have comfort and good fiber at the same time!). I made a half batch of the soup--19 cups seemed a bit much, and I put in two serrano chiles, but next time I might add another just to raise the heat level a bit more because I like it that way. Two bowls of Elephants' "Cure" and I was feeling better and less stuffy so this one is a keeper and good enough to eat even when you are healthy.


Let's see who is in the Souper Sunday kitchen this week:

My sister from another mother Natashya at Living in the Kitchen with Puppies was also feeling the benefits from a bowl of chickeny-noodle goodness with this Thai Chicken (Noodle) Soup. She says, "Martha Stewart Living featured an article on the Power of Chicken Soup this month, with many great varieties of this ultimate comfort food. The only thing missing? Noodles. Well, that's easily rectified.This soup is deliciously fragrant and soothing to the soul. I recommend two bowls."



Joanne from Eats Well With Others is here this week with a hearty gorgeous dish. Joanne says, "Lamb with Pumpkin and Apricots - is a stew from La Goulette, the capital of Tunisia. It combines the tartness of dried apricots with the sweetness of butternut squash to produce an exquisitely flavored dish. The best part, though, was imagining that while I was eating it, that there were potentially people halfway around the world who were doing the exact same thing."



After laboring over crackers and then a loaf of bread, Danielle at Cooking For My Peace of Mind needed a quick and easy soup to go with it. She says, "I made this loaf this morning before I went to work. 90 minutes rise time, 30 minutes cooking time. My plan? To serve it with a nice bowl of Garam Masala Cream Soup...which is so quick and easy...done in 30 minutes...can't beat that!"



Donna at My Tasty Treasures made this "simple Escarole and Beans Soup. Adapted a bit from Giada. I love how easy this soup it, I enjoy the taste, and it has quite a dose of healthiness too. A delicious, comforting, healthy bowl of soup. I enjoy it most with some crusty bread to sop it all up. Simply wonderful!"



Here with two soups this week is Kait from Pots and Plots. First up her Creamy Potato Leek Soup. She says, "In an effort to make a meatless meal my husband would actually eat, I decided to make a variation of my original Potato Leek Soup. The original is tasty and light, but I wanted something with more of a creamy texture. Adding half a block of cream cheese certainly did the trick! Hubby declared this one a winner, and at 358 calories and 10.6 grams of fat per serving, I have to concur!"


Next is her Smoky Chicken Chili. Kate says, "This one’s been on my To Try list for several months now. Someone tweeted it ages back, and I bookmarked it on Delicious. I made a few adaptations to the recipe based on what I had on hand and changed it over to a crock pot recipe (which cut out a bit of the fat as there was no need to saute anything in olive oil). I haven’t had the original version, but I loved it as prepared."



Graziana from Erbe in Cucina has a healthy Steamed Vegetable Salad with Thai Seasoning to share this week. She says, "It's always satisfying to prepare my homemade Thai Curry Paste with my homegrown herbs and try new recipes with it. This simple recipe uses the red paste, with chilies, herbs and spices, it's light and tasty."



Some great soups and a healthy veggie salad--a little something for everyone this week. If you have a soup, salad or sandwich that you would like to share, click on the Souper Sundays logo on the side bar for all of the details.

Have a wonderful week!

Chocolate Mylk (No, That's Not a Typo, It's a Raw, Healthy Chocolate Almond Milk & "Simple Saturday Sipper")

I have never been much of a milk drinker. I am not sure where it started but it was certainly compounded by my kindergarten days when a red wagon of little cartons containing whole milk was pulled up outside the classroom in the morning, allowed to sit there for few hours and then we were forced to drink it warm at lunch. Yuck--it still haunts me today! The only decent day was Friday when there was chocolate milk, albeit warm chocolate milk. Anyway I grew up just using milk for cereal, to dunk warm chocolate chips cookies in, or in recipes and getting the occasional craving for (cold, thank you very much) chocolate milk. Lately I have given up most all dairy as I am not convinced it does my body (or lungs) good. I am missing the cheese a lot, yogurt a bit, and milk not so much, except I am still getting those occasional cravings for a cold glass of chocolate milk. Re-exploring "Ani's Raw Food Kitchen" by Ani Phyo, I was inspired to try her Chocolate Mylk, one of her raw many "mylks"--dairy-free milk substitutes made from nuts or seeds blended with water. With cocoa powder providing the chocolate, and dates for sweetness, it also seemed a good way to eliminate the processed sugar chocolate milk usually contains.


Chocolate Mylk
"Ani's Raw Food Kitchen" by Ani Phyo
(Makes 4 Servings)

1/2 cup almonds
1/2 cup pitted dates
3 Tbsp cocoa powder or cacao nibs
pinch sea salt
5 cups water

Put the almonds, dates, cocoa powder, salt and water in the blender and blend until smooth. Will keep for four days in the fridge.

Per Serving: Calories 141, protein 5g, carbohydrate 15g, fat 8g, sugar 8g, Percent Daily Values: potassium 7%, calcium 6%, iron 7%, vitamin E 21%, riboflavin 9%, phosphorus 10%, magnesium 17%, zinc 5%, copper 16%, manganese 23%, dietary fiber 16%.


Notes/Results: Actually really good! Do I sound surprised? It actually tasted better and more authentic than I expected it to. The texture was a little off, slightly thick, even blended in my Vita-Mix (Phyo recommends 30 seconds in a high-powered blender, 1 minute in a conventional blender), but a quick pour through a mesh strainer made it nice and smooth. It hit the spot and resolved the craving--plus it was fun to experiment. I would make this again and also plan on trying the basic Vanilla Mylk and her Cinnamon Banana Buttermylk made with cashew butter.

Happy Saturday!

Nigella's Aromatic Lamb Meatballs with Nutty Couscous--Exotic and Delicious!

This week at I Heart Cooking Clubs we are traveling to "Exotic Destinations" for our theme. I am combining two delicious Nigella recipes for a journey to the mysterious Middle East; her Aromatic Lamb Meatballs from "Feast" and the Couscous (with cardamom and nuts), from "Nigella Bites." Of course I wouldn't be me if I didn't make a few small changes to the recipes--so I baked the little meatballs instead of frying them (easier, faster, healthier and less messy) and made them a bit bigger for dinner rather than the teeny appetizer ones Nigella gives directions for. For the couscous, I used whole wheat for a little extra fiber, added some golden raisins and subbed in some pumpkin seeds for the pistachios (I had a bunch in the freezer I needed to use!) Also, Nigella's recipe has the couscous cooked and then steamed--I am sure it is wonderful that way, but it is too much bother for me. My simpler way of making it and other changes are in red below.


Nigella says about the meatballs: "I find a tremendous amount of use for these: to pick at over drinks..., much as they are here, lowered into a vat of sweet vegetable stew with couscous, piled into warm pita with salad and hummus, or just piled over plain steamed rice and sprinkled with tasted pine nuts and freshly chopped cilantro."


Aromatic Lamb Meatballs
"Feast" by Nigella Lawson
(Yields Approximately 78 Meatballs) (I made mine larger and got 40)

1 pound ground lamb
1/4 cup finely chopped scallions
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground allspice
1 teaspoon salt
3 tablespoons semolina
1 egg
Vegetable oil, for frying

Put the lamb into a bowl and add the scallions. Sprinkle over the spices, salt, and semolina, and then beat the egg adding to the bowl. Work everything together thoroughly with your hands, and then cover with plastic wrap and leave in the refrigerator for half an hour.

Line a baking sheet with plastic wrap and scoop out a scant teaspoon of the mixture. Roll in your hands to form the meatball and place on the lined baking sheet. Have a bowl of cold water beside you to dampen your hands with; this helps them not get too sticky for rolling the meatballs.

When you are ready to cook them, heat about 1/2-inch of oil in a frying pan. Line another baking sheet with kitchen towel, and when the oil is hot, fry the meatballs in batches without overcrowding the pan. Cook them for about a minute a side, or until golden brown all over. (I made my meatballs roughly the size of cherry tomatoes and baked them on a foil-lined cookie sheet at 400 degrees F. for about 15 minutes).

(Nutty) Couscous
"Nigella Bites" by Nigella Lawson
(Serves 6)

2 3/4 cups (18 ounces) couscous (Used whole wheat couscous)
2 tsp salt
4 cardamom pods
approx. 2 Tbsp unsalted butter in two slices
2 Tbsp sliced almonds
scant 1/4 cup pine nuts
2 Tbsp pistachios (subbed 2 Tbsp raw pumpkin seeds)
(added 1/2 cup golden raisins)

Fill the bottom of a steamer, or base of a couscoussier should you possess one, with water and bring to the boil. When it looks like it's almost ready to boil, fill the kettle and put it on, then empty the couscous into a glass bowl, add the salt, crush in the cardamom and mix with your fingers, then pour over a litre of boiling water from the kettle and place a plate on top of the bowl. Leave to stand for 5 minutes, then drain and empty into the steamer or couscoussier top and sit this on top of the boiling water beneath. Add the slices of butter on top of the couscous then clamp on the lid and let steam for 7-10 minutes, by which time the couscous should be tenderly cooked and the butter melting. (You can do this a simpler way, if you prefer, by just steeping the couscous in the boiling water for 10-15 minutes, but the grains will be more dense and more likely to clump. It's not disastrous, however, and you must decide what you're prepared to do.) Meanwhile, toast the almonds by frying them in a dry pan till fragrant and golden, remove them to a plate then do the same to the pine nuts. Chop the pistachios. Once the couscous is cooked, tip into a bowl, fork through (and always use a fork for mixing or fluffing up couscous; a spoon will crush it and turn it stodgy), sprinkling in the almonds and pine nuts as you do so (and taste for seasoning at the same time, too). Now fork in most of the pistachios, and sprinkle those that remain lightly on top.

Easy & Not Clumpy ;-) Couscous Directions: Heat 3 cups water or stock to a rolling boil. Place couscous in a large glass bowl. Add salt, golden raisins and crushed cardamom pods and mix in with your fingers. Pour boiling water over couscous and stir with a fork. Cover bowl with a dinner plate and let sit for 5 minutes until all water is absorbed. Add butter and fluff couscous with a fork. Mix in most of the toasted nuts, sprinkling the rest on top to serve.


Notes/Results: Delicious! The lamb meatballs are nicely flavored with the cinnamon, cumin and allspice. Baking them instead of frying in oil still gives them a light crunch on the outside and they are tender within. By rolling them larger than Nigella instructs, I got about 40 small meatballs and served them on small skewers on top of the couscous, which along with a simple green salad made a nice light dinner. The leftover meatballs I am going to make into a sort of Middle Eastern-inspired spaghetti and meatballs later this week. The couscous turned out fluffy and not clumpy at all--a little butter or oil helps with that, and it is subtly flavored with the cardamom, so the toasted nuts and sweet golden raisins really stand out. The raisins plump up nicely in the couscous and are a nice compliment to the crunchy nuts. It's a wonderful and very fast side dish. Both recipes are easy and go together quickly once the meatballs are rolled. I would make both recipes again with my changes.

Cooks Notes: Not sure what a "couscoussier" is? It is basically a Moroccan pot with a large base for stewing meat or vegetables with a steamer basket on top for steaming couscous or rice. Here is Nigella with one.


You can see the "exotic destinations" the other IHCC participants journeyed to by visiting the IHCC site (here) and following the links.

Things I Am Loving This Week

Last week was so busy, I didn't think I had time to find any "Things I Am Loving This Week." I was trying to catch up on modules to be able to take the first test for my distance learning program and had my head down studying for much of the week. Good news is the modules are done, the test is taken and passed, (which I am loving!), and now I have a week to catch up on everything else I let go by the wayside for the week. And, come to think of it, there are a few things I am indeed loving.

I LOVE Mark Bittman and find his recipes to be consistently delicious and usually quick and easy. For Christmas I received The "How to Cook Everything" daily box calendar, full of his recipes, and flipping over a new card each day usually ends up making me hungry. I kept thinking of his Januaary 4th recipe for Skillet Pork Chops and finally picked up a couple of good ones from Whole Foods to make the dish. At the bottom of the recipe card it gave a variation for Pork Chops with Mustard and of course once I saw the capers in it, I had to make it. (I put the basic recipe here with the directions for the mustard version in red at the bottom).

Skillet Pork Chops (With Mustard & Caper Sauce)

"How to Cook Everything" Calendar by Mark Bittman
(Makes 4 servings / Time: 30 minutes)

4 center-cut loin pork chops, about 1 inch thick, trimmed of excess fat
Salt and freshly ground black pepper to taste
2 tablespoons olive oil, plus more if not using butter
1/2 cup dry white wine
1 teaspoon minced garlic or 2 tablespoons minced shallot, onion, or scallion
1/2 cup chicken, beef, or vegetable stock, store-bought broth, or water, plus more if needed
1 tablespoon butter (you can use more olive oil instead, especially if it's flavorful)
1 tablespoon freshly squeezed lemon juice or wine vinegar
Minced fresh parsley leaves for garnish

Sprinkle the chops with salt and pepper. Place a large skillet over medium-high heat for 2 or 3 minutes. Add the 2 tablespoons olive oil; as soon as the first wisps of smoke rise from the oil, add the chops and turn the heat to high. Brown the chops on both sides, moving them around so they develop good color all over. The entire browning process should take no longer than 4 minutes, and preferably less.

Reduce the heat to medium. Add the wine and the garlic and cook, turning the chops once or twice, until the wine is all but evaporated, about 3 minutes. Add 1/2 cup of stock or water, turn the heat to low, and cover. Cook for 10 to 15 minutes, turning the chops once or twice, until the chops are tender but not dry. When done, they will be firm to the touch, their juices will run just slightly pink and, when you cut into them (which you should do if you're at all unsure of their doneness), the color will be rosy at first glance but quickly turn pale.

Remove the chops to a platter. If the pan juices are very thin, cook, stirring and scraping the bottom of the pan, until the liquid is reduced slightly. If they are scarce (unlikely), add another 1/2 cup of stock or water; cook, stirring and scraping the bottom of the pan, until the liquid is reduced slightly. Then stir in the butter or oil over medium heat; add the lemon juice, pour over the chops, garnish, and serve.

Pork Chops with Mustard: In the last step, stir in 1 Tbsp or more of Dijon mustard with the lemon juice (some capers are good here, too, as is a dash or two of Worcestershire sauce). Finish as directed.

Notes/Results: Yum! The sauce is perfect, tangy and good and the pork chops turned out moist and very flavorful. I ate it with some brown rice and kale salad for a quick dinner. An easy recipe and a keeper for when I get those occasional pork cravings.

I also love Michael Pollen and enjoyed both "The Omnivore's Dilemma" and "In Defense of Food" The other day I picked up his "Food Rules: An Eater's Manual"--a small succinct guide to what to eat. This little paperback is a great recap of Pollen's messages and putting them into daily practice through the simple "rules" he has written or collected and brief explanations of how to apply them. It's not rocket science and it is mostly stuff we all know, but messages that we sometimes need a reminder on.

A few of my favorites:

• "Avoid food products containing ingredients that no ordinary person would keep in the pantry."
• "It's not food if it arrived through the window of your car."
• "Treat meat as a flavoring or special occasion food."
• "Eat animals that have themselves eaten well."
• "Don't eat breakfast cereals that change the color of your milk."
• "Treat treats as treats."

And finally:

• "Break the rules once in a while." (Even Michael Pollen knows you can't be perfect all of the time!)

Finally, my spending the majority of my time studying (and occasional posting) made it a "tough week" on Max. For some reason I can be doing anything else and he is perfectly content but when the laptop is open and/or the IPOD with my classes is on and my earphones are in, he becomes a major pain by laying on the computer, trying to pull the power cord out with his paws and teeth or laying on the floor crying for attention. Just a bit distracting!

I can't help but laugh at him and love him--especially when he settles down and I find him like this: (Exactly how I was feeling last week!) ;-)

So that's what I am loving this week. How about you?

Chicken "Confetti" Soup with Quinoa & Black Beans for Souper (Soup, Salad & Sammie) Sundays

This is one of those "throw it together" kinds of soups. I started out wanting chicken soup because I had just made a bunch of slow cooker stock from an organic chicken. At first I was thinking chicken and rice, but decided to change the rice to quinoa to change it up a bit and add some more nutrients. Then my mind took a south-of-the-border turn with some black beans and spices. With a bunch of veggies added in, it is hearty, healthy (and almost too thick to be called a soup), bright and colorful with the confetti-like pieces of vegetables.

Chicken "Confetti" Soup with Quinoa & Black Beans

by Deb, Kahakai Kitchen

(Makes about 10 cups)

1 Tbsp olive oil

1 medium onion, chopped small

1 medium carrot, chopped small

1 stalk of celery, chopped small

1 red bell pepper, chopped small

4 cloves garlic, minced

1 small zucchini, chopped small

1 Tbsp dried oregano

1 1/2 Tbsp ground cumin

2 tsp ground cayenne or chipotle pepper

6 cups chicken stock

2 cups quinoa (I used mixed red and regular quinoa)

1 can "Rotel" or a can of diced tomatoes plus a can of green chilies

2 cups cooked (or 1 can) black beans

2 cups cooked, shredded chicken

1 cup frozen yellow corn

1 1/2 cups kale, finely chopped/shredded

juice of 2 limes

salt and pepper to taste

cilantro to garnish

In a large stockpot or Dutch oven, heat olive oil over medium heat. Add onion, carrot, celery and red pepper and cook about 10 minutes, stirring frequently until softened. Add garlic and zucchini and saute another 5-6 minutes. Add spices, mixing into the vegetables for 1-2 minutes. Pour in chicken stock and bring soup to a boil. Once boiling, add quinoa, reduce heat to medium and cook about 15 minutes or until quinoa is cooked almost through. Stir in the Rotel, cooked black beans, shredded chicken, frozen corn and kale and return soup to a simmer. Cover and cook about 15 minutes so flavors have time to blend and kale to soften. Add lime juice, taste for seasoning and add salt and pepper to taste. Garnish with chopped cilantro and extra lime wedges.

Notes/Results: Very thick and good--a great way to get a lot of healthy veggies into a meal. The cumin adds a nice smokiness, enhanced by the smoky spice of the chipotle powder and there is a nice tangy brightness from the lime juice. I used the veggies I had on hand but of course you could alter it and the spice level too, to suit your tastes. The quinoa soaks up a lot of broth so another option is to cook it separately and pour the soup over a scoop of quinoa in a bowl when serving. I would make this again.

We have some truly delicious-looking dishes waiting in the Souper Sunday kitchen this week:

Donna from My Tasty Treasures looked to some fellow Bloggers for her entry this week, saying "I saw this Beef and Barley Stew just a couple of days ago on Chris's Nibble Me This blog, who had seen it on Pam's blog, For the Love of Cooking. With these 2 giving this soup rave reviews I knew I had to try it right away. Such goodness in this soup.Absolutely a wonderful, delicious, loaded stew."

Here with a Tuscan Potato Soup is Kait from Pots and Plots. She says, "Several months ago, I threw together an Italian themed potato soup that was fabulous. But I decided to try my hand at lightening it up a bit more, bulking up the veggie quotient and changing things up a little bit. I swapped out the Italian pork sausage for turkey and added some other veggies in place of some of the potatoes. For my efforts, I dropped the calories to 356 and the fat to 12 grams for each of the 5 servings and came up with a healthy and flavorful soup with a taste of Tuscany."

A new face at Souper Sundays is Greg from two blogs, Crostini and Chianti, devoted to Italian cuisine and The Skinny Tipper, chronicling his amazing 125 pound weight loss. Greg has a White Bean Soup appropriate for (and posted at) both blogs. He says, "This is a recipe I decided to make today so I could use up some spinach, so don't look to closely and notice I forgot the spinach. It is only coincidence that my brother Bob asked that I post a bean recipe on the day I make bean soup. Everybody knows if he would have asked for it before I decided to make it I never would have made it, that's what brothers are for." Welcome Greg!

Chaya from Chaya's Comfy Cook Blog, made this Nutty Sweet Potato Soup from an Ellie Krieger recipe. Chaya says, "Can’t pass up a good buy at Costco. Thus, I have a load of sweet potatoes, sitting on a chair. I don’t want it to get too cozy so I will be making sweet potato recipes for a while. I have made a number of my “orange soups”. They are orange because they are made of sweet potatoes, carrots, squash or pumpkin. They are all good with a subtle sweetness and usually some tangy flavor from other ingredients."

A recipe for Copycat Broccoli Cheddar Soup from Panera courtesy of her favorite section of The Food Network magazine resulted in a new favorite for my friend Kim from Stirring the Pot. She says, "This soup recipe is velvety smooth and sinfully delicious! I loved it so much that I am craving it again and will be making it very soon! Altogether, the recipe takes about 1 hour to make, but it is seriously good and very worth it. This is a must make if you are a broccoli cheese fan."

L.K. from Healthy. Delicious. is ready to get some balance back in her diet after all the indulgences of the holidays and this healthy Manhattan Clam Chowder is the perfect way to start. She says, "We love clam chowder, but typically go for the creamy New England style over the tomato-based Manhattan style. Shawn was actually very skeptical when I said I wanted to make this, because he hates tomatoes so tomato based soups really aren’t his thing. He loved it though, and told me that I should make it again! Served with a crusty piece of bread to sop up the broth, this is the perfect dinner on a snowy January night."

A recipe for Shrimp Ravioli in Brodo with Spinach and Ginger from Saveur helped satisfy the ravioli craving Natashya at Living in the Kitchen with Puppies was having. She says, "I also added some chicken stock to the sauce to make it "in brodo", more soup-like and less likely for the ravioli in the tender wonton skins to stick to each other. This was a not-too-difficult recipe with sophisticated results. It seems labour intensive at first but it can be made in stages. Very yummy indeed."

Graziana from Erbe in Cucina made a tasty and spicy sandwich this week, this hearty Jalapeno Burger. Graziana says, "Summer chilies are rich and colorful, but I admit that limited winter chili harvests make me really proud. I cut the Jalapenos into slices, cooked them with the hamburgers, and add to this recipe for a hot touch."

Wow--some wonderful soups and a spicy burger too this week! Thanks to everyone who participated. If you have a soup, salad or sandwich you would like to share, click on the logo on the sidebar for all the details.

Have a great week!

Invigorating and Spicy Green Tea--A "Simple Saturday Sipper" to Warm You Up

No trip to Portland is complete without at least a quick trip to Powell's--my all time favorite book store. Because I had already purchased a few books at another used bookstore (see them posted here), and had luggage weight restrictions to consider (not to mention my out of control cookbook collection!), I behaved myself pretty well and just picked up a couple of small books. One was a sale copy of "Green Tea: 50 Hot Drinks, Cool Quenchers and Sweet and Savory Treats" by Mary Lou Heiss. There are several intriguing recipes for savory foods in the book as well as some delicious sounding hot and iced tea and cocktail recipes. In need of a little pick-me-up while studying for a test, I tried the recipe for the Invigorating and Spicy Green Tea. I liked the idea of adding three of my favorite spices; cardamom, pepper and cinnamon to green tea.

Mary Lou Heiss says, "The bold flavors of these warm spices are tamed a bit so as to add a subtle flavor that imparts a nice bit of underlying heat without overpowering the delicacy of the tea."

Invigorating and Spicy Green Tea

"Green Tea" by Mary Lou Heiss

(Serves 2-4)

2 Tbsp (8 grams) medium-size loose-leaf green tea or 4 green tea bags

9 freshly cracked green or white cardamom pods

9 whole white peppercorns (recommend bruising/crushing to release more flavor)

1 3-inch piece cinnamon stick

4 cups boiling water

Put the tea leaves or tea bags into a pre-warmed large teapot and set aside. Place the spices in a 4-cup heatproof measuring cup and add the boiling water. Stir to mix, then let the spices infuse for 2 minutes. Quickly pour the infusion into the teapot, straining carefully to prevent the spices from going into the tea pot. Steep the tea in the spice infusion for an additional 2 minutes. Strain the brewed tea into teacups and serve immediately.

Notes/Results: Delicious. The warming spices are a nice change to the normal cup of green tea. One note--I tried this tea twice, the first time I just added the white peppercorns as the recipe stated but didn't get much peppery spice--tasting much more of the cardamom and cinnamon instead. It was good, but I really wanted the kick of the pepper so the second time I crushed the peppercorns a bit before adding them in and that made all the difference. If you want a milder-tasting spiced tea, you can just leave them whole. This tea was the perfect afternoon snack with a couple of the raw "donut holes" from yesterday's post. I will make it again.

Enjoy your weekend!

Tropical Raw Donut Holes--A Tasty & Healthy Treat

I'm a "dabbler" when it comes to cooking and eating. I like to try different ingredients, ways of preparing food and food and diet philosophies. For awhile I was into learning about preparing raw foods and even bought a few books and dried some different recipes. Lately, because I have been studying them in my nutrition program, I have been incorporating more raw foods into my diet. Ultimately, although I agree with a lot of things about a raw foods diet, it isn't something I would do full time--my body craves warm food too much. I will instead just keep up with my dabbling; eating plenty of organic salads, drinking fresh fruit and veggie juices from my juicer and enjoying the occasional raw dessert.

My local co-op store has a great little deli section and I became instantly addicted to the raw "donut holes" they were selling in the grab and go section. They are made with shredded coconut, dates, dried pineapple, sea salt and vanilla--kind of like a Lara Bar in a round donut hole shape. At $3.50 or so for a container of about 5-6, I find them to be a bit spendy and thought I could figure out how to make my own at home.

In doing a little research online, it seems like the recipe probably came from raw food chef, Ani Phyo and I just happened to have a copy of the book, Ani's Raw Food Kitchen, with a version of her recipe in it. So I changed it up just a bit, including supplementing the dried pineapple with some dried mango, making these Tropical Raw Donut Holes.

Tropical Raw Donut Holes

adapted from Ani's Raw Food Kitchen, Ani Phyo

(Makes about 30+ holes depending on the size)

1 cup almonds

1/2 cup dried low-sugar pineapple, chopped

1/2 cup dried low-sugar mango, chopped

1 cup pitted dates

3/4 cup shredded unsweetened coconut, separated

1/4 teaspoon sea salt
1 vanilla bean, scraped

Place almonds in a food processor and process until finely chopped. Add pineapple, mango, dates 1/2 cup of the coconut, salt and vanilla and process until mixed well.

Form into small balls and roll the holes in a bowl of the remaining 1/4 cup shredded coconut. Will keep in fridge for a week or so (if they last that long!).

Notes/Results: These turned out perfect, exactly what I wanted and exactly like the ones I was buying--they are chewy, sweet tropical bites of goodness. They are incredibly easy to make and so much cheaper than buying them at the co-op. I loved the touch of mango and would probably leave it in when making them again. A great little snack and I plan to play around with different dried fruit combinations, plus the co-op had a chocolate macaroon version that looked darn good and that I will need to try making. Whether you are into raw foods, a dabbler like me, or just love a sweet, delicious little treat that is made of natural foods and good for you ingredients, give this one a try.

Happy Aloha Friday!