Chicken Soup

I love soup!  However, it is difficult to find canned soup made without soy these days.  That coupled with the outrageous amount of sodium found in processed foods led me back to cooking this favorite from scratch.  The longer you are able to simmer it, the better, but it can be made in as little as 30 minutes.  I prefer to let it simmer for 2 hours, from start to finish.

2 chicken breasts
2-3 cups chicken broth, I prefer Pacific Foods
2-3 cups water
1 TB minced garlic
2 TB olive oil
1 bunch green onions, diced
1 cup diced carrots
1 handful chopped parsley (add last 5 minutes)
4 medium sized red potatoes, cubed
Thyme, pepper, oregano
1 TB Penzy's Mural of Flavor spice


1. Heat large pot with olive oil and garlic, sautee garlic
2. Add broth, water and chicken, bring to a boil, then reduce to simmer
3. Add spices, carrots, onion, and potatoes
4. Simmer 30 min- 2 hours, until potatoes are tender.
5. Add parsley for the last 5 minutes of cooking.  Remove from heat and serve.
 

Mansor Hummus

My good friend Andrea gave me her family recipe for Lebanese hummus... it is amazing, and pairs well with the Greek pitas.  The kids like it on their sandwiches in place of mayo, and of course it is great with either corn or pita chips. 

Mansor Hummus

1 can (16 oz.) garbanzo beans (chick peas)
1/3 cup sesame tahini
1/3 cup lemon juice
1-2 tsp minced garlic
1/2 tsp salt

Grind beans in a food processor/blender and add tahini, lemon juice, garlic and salt as it grinds.   If the mixture is too thick, add some water (not too much!).  It will take about 10 minutes of grinding to get the hummus to a smooth consistency.  Give it a taste, and add extra garlic or salt if needed.

Ape's Spin

1/2 cup cilantro
3 Tbsp lime juice
3 Tbsp olive oil

Add to the above recipe for a fun twist.  If you like it spicy, add a jalapeno to the mix!