Lemony Kale and White Bean Soup

Lemony Kale and White Bean Soup

My mom often made kale soup during the winter months, but her soup was made with very fine chopped kale, it was kinda grated. It felt like I was eating the fresh cutting from the lawn, and the cut of meat was very fatty. To be honest, it was far from a favorite of mine, but my mom and dad loved it.

So here many years later, after I have been using kale in green salads, I wanted to try a white bean and kale soup, hoping not to visit my childhood kale soup traumas. Maybe that was why it took me years to muster enough courage to give it a try. As it turned out, this soup was nothing like my moms kale soup, actually it has become one of my favorite winter soups. The different textures and the tanginess of this soup makes all the difference. It makes an appearance on the menu in my house several times a month. It’s easy to make, and you have a comforting, warm, and healthy meal on the table within 25-30 minutes.

Normally I use Lacinato kale also known as Dinosaur, or Tuscan kale, but any kale will do. Just make sure to give it a rough chop, so you have something to chew on. If you want to keep the soup vegan, use vegetable stock and omit the chicken.

Serves 4-6.

Ingredients:

• 1 tablespoon olive oil

• 1 large onion, chopped

• 1 clove of garlic, crushed

• ½ teaspoon rosemary

• ½ teaspoon thyme

• 2 lemon, the juice

• 2 liter (8 cups) chicken stock (or vegetable stock)

• 250 g raw chicken tenders, cut bite sized

• 2 cans cannellini beans, drained (not rinsed)

• 250 g fresh kale, roughly chopped

Directions:

Heat the olive oil in a heavy bottom pot over medium heat add the onion, and cook them until soft and translucent, you don’t want them to be brown. Add the garlic and cook for a little minute. Stir in the herbs, and add vegetable or chicken stock, lemon juice and chicken tenders. Cover, and bring the stock to a boil. Turn the heat down so it gets to a simmer. After about 15 minutes, season with salt and pepper.

Add the white beans and kale, and let it heat through befor serving. This will give the kale a bright green color, but keep it crispy. Serve the soup hot, with some good bread.

Enjoy!

Oven Roasted Chicken with Lemon

Oven Roasted Chicken with Lemon 

Roasted chicken is a comfort food in my house. Making it as a one-pot-dinner only makes it better in my opinion. This is a more rustic version, but very very yummy. 

Serves 4-6.

Ingredients:

• 1 chicken about 5 pounds (2-2½ kg) 
• 1 lemon (I used a large Meyer Lemon from my tree)
• 4 garlic cloves, 
• 2 teaspoons coarse sea salt
• 5-6 fresh thyme sprigs
• 10-14 medium Yukon gold potatoes
• about 2-4 tablespoons olive oil 

Directions:

Make sure to take the chicken out of the refrigerator at least an hour before starting to roast it. This will ensure a more even cooking.

Preheat the oven to 350℉ (180℃).

Rub the chicken with some olive oil, and season it inside and out with salt. Cut the lemon into wedges. Place the chicken in a large roasting pan, and stuff the cavity with lemon and garlic. 

Rinse the potatoes, and cut them in half lengthwise. Dress the potatoes with olive oil, and season with salt. Place the potatoes cut side down around the chicken.

Roast the chicken for 75 minutes. Then raise the temperature to 425℉ (220℃), and continue roasting the chicken for another 30 minutes, until the thickest part of the chicken reaches 175℉ (80℃).

Serve the chicken with the roasted potatoes and a drizzle og the chicken/lemon juices from the roast.

Enjoy!

Oven Roasted Chicken with Chickpeas

Oven Roasted Chicken with Chickpeas.

I love a one-pot dinner or in this case one-bakingpan dinner, well if you serve it with steamed rice, you need to make those too. The yogurt helps making the chicken juicy and making the skin nice and crispy. I did not add the chili or the jalapeño, but I think this dish need a spicier note.

This recipe is kinda like an Indian-style chicken dish, without the spiciness. If you like spicy food add some chili powder og a sliced fresh chili to the chickpea mixture. The recipe is a adapted from a New York Times recipe.

Serves 4.

Ingredients:

• 8-10 chicken thighs, bone-in and skin-on

Marinade:

• ¾ cup (1¾ dl) greek yogurt

• 2 tablespoons lemon juice

• 2 tablespoons water

• 1 teaspoon ground turmeric

• 1 teaspoon ground cumin

• 2 teaspoon salt 

• ½ teaspoon fresh ground pepper

Chickpeas and cauliflower:

• 1 cauliflower, in florets

• ½ red onion, sliced

• 2 cans of chickpeas (garbanzo beans)

• 2 tablespoon olive oil

• 1 teaspoon ground turmeric 

• 1 teaspoon ground cumin

• ½ teaspoon chili powder - optional

• 1 tablespoon fennel seeds

• salt & pepper

Lemony onions:

• ½ red onion, sliced

• 2 tablespoons lemon juice

• salt 

Yoghurt sauce:

• ¾ cup (1¾ dl) greek yogurt

• 1 tablespoon lemon juice

• ½ jalapeno, grated - only if you like spicy food

• fresh mint, chopped

• fresh coriander, chopped

• salt to taste

Sprinkle with:

• fresh mint, chopped

• fresh coriander, chopped

Directions:

In a ziplock bag mix the marinade and add chicken making sure to coat it evenly. Let the chicken marinate overnight in the refrigerator or at least 30 minutes at room temperature.

Preheat the oven to 400 ℉ (200℃).

Scrape the excess marinade off the chicken, and place the chicken parts on a parchment paper lined baking sheet. Bake the chicken for 15 minutes. Next time I might just roast the chicken for 10 minutes before adding the chickpeas, to make it a little crisper.

Mix olive oil, chickpeas, cauliflower florets, fennel seed, cumin, turmeric, chili, half the red onion slices, salt and pepper. Making sure to get the oil and seasoning all over the chick peas and cauliflower. Place chickpeas and cauliflower florets round the chicken on the baking sheet. Bake for another 25-35 minutes until the chicken is crisp and tender, tossing the chickpeas mixture occasionally. 

Meanwhile mix the ingredients for the lemony onions, and set aside. Make the yogurt sauce and refrigerate. 

When the chicken is ready, sprinkle the lemony onions, mint and cilantro. Serve with steamed rice and Yogurt sauce. 

Enjoy!

Pot-Roasted Chicken

Pot-Roasted Chicken 

This family-style pot-roasted chicken was something we got for dinner a lot when I grew up. The chicken stay nice and juicy, because it's roasted in a liquid. And the sauce you get from this is heavenly. Like many other roasts, you get the most delicious sauce, with tons of flavors from the meat you are roasting. 

Whenever we have a pot-roasted chicken for dinner, I feel like I'm back home, in my parents vacation home. Some tastes and smells just bring you right back. I miss you mom and dad ❤️

Serves 4-6.

Ingredients:

• 1 large chicken
• 1 bunch parsley
• salt & pepper
• olive oil for searing
• 1 cup (2.5 dl) water
• 1-2 tablespoon  corn starch mixed with 3 tablespoon cold water
• a few drops gravy browning (or Danish Kulør)

Directions:

Pad the chicken dry. Season the chicken on the inside and on the skin with salt and pepper. Rinse the parsley, and put it inside the chicken.

Heat the oil over high heat in a large pot (that will hold the whole chicken). Sear the chicken about 5 minutes on each side, until it gets deep golden on all sides. Add the water, and let it get to a boil, turn down the heat, cover and let the chicken simmer away for about an hour.

When chicken is tender, remove from the pot. Bring the cooking liquid to a boil and add the cornstarch mixture a little at a time (you may not need it all) to pot and simmer for a few minutes, until slightly thickened. Add some gravy browning, and season the sauce with salt and pepper.

Carve the chicken, and serve it with boiled small potatoes, the sauce and Danish cucumber salad. 

Enjoy!

Chicken Korma

Chicken Korma

Karma is one of my favorite indian dishes, well at least of the ones I have tried. The bold flavors and the creaminess makes me happy every time. And when you serve korma with my kryptonite bread, as naan bread and rice, it can't get any better in my world.

Serves 6.

Ingredients:

Marinade:

• 4 large chicken breasts (about 2¼ pounds/1kg)

• 3 tablespoons olive oil

• 2 tablespoons garam masala

• 2 teaspoons curry powder

• ½ teaspoon salt

• ½ teaspoon fresh ground pepper

Sauce:

• 2 onions, peeled and quartered

• 6 garlic cloves, peeled

• 250 ml (1 cup) water

• 2 tablespoons olive oil

• 4 teaspoons curry powder

• 2 teaspoons turmeric

• 2 teaspoons garam marsala

• 1 teaspoon cinnamon

• 1 teaspoon ground coriander

• 1 teaspoon salt

• 1 teaspoon fresh ground pepper

• ½ teaspoon cumin

• ⅛ teaspoon ground cloves

• 1 red dried chili, minced (use less if you don't like spicy food)

• 1 tablespoon brown sugar

• 1 can peeled tomatoes, diced

• 1 tablespoon grated fresh ginger

• 85 g cashews, ground

• ⅔ can of coconut milk

• 1 cup nonfat plain yogurt

Topping:

• cilantro

Directions:

Mix the ingredients for the marinade in a ziplock bag, and set aside.

Cut the chicken breasts up into bitesized cubes. Add the chicken to the marinade, massaging it, to cover it all with the spices. Let the chicken marinate for at least 2 hours or overnight.

Heat some oil in a large pot, I used my dutch oven. Brown the marinated chicken. Remove the chicken, and set aside.

Blend onion and garlic with water, until you have a smooth puree. Heat the olive oil in the pot, Add the pureed onion mixture and cook for a few minutes, until it begins to darken in color. Add tomatoes, ginger, ground cashews, coconut milk, yogurt, red chili, and spices. Turn the heat down and let the sauce simmer for about 30 minutes.  Add the chicken and yogurt to the sauce and let it simmer another 10-15 minutes, while you cook the rice, and the chicken gets cooked through. 

Serve with rice and naan bread.

Enjoy!