Saturday, January 7, 2017
Happy New Year!
I was going to go back and post some Christmas memories, recipes and the like, but we had to get in gear for school and work (on the 3rd!) and I'm embracing the new year without looking back! Do you make New Year's resolutions? For the last few years, I've tried to write a focus word or phrase and use that as a mantra or goal for the year to come. I'm not big on resolutions per se, but I try to visualize what that phrase or goal would look like for our family and set some objectives related to it. One of my objectives, related to my 2017 focus, is to set down the extra cookie, the junk food that doesn't taste good or fill me up, the extra glass of wine and get back to the basics of cooking nourishing food for myself and my family.
I've been thinking lately that the blog is nearing its natural end. I'm not sure I have much to say or contribute to this widely expanding online universe. But, I made some light, delicious, and resolution-friendly recipes in the last few weeks and find myself back here documenting and recording my relationship with the food I eat.
Here's a recipe to start out your New Year - it's light, filling, quick, and versatile. I've made it with both chicken and leftover roasted turkey. I've added other vegetables and changed the seasoning (try rosemary if you don't have dill). I also have sautéed the vegetables first but anyway you try it, this soup is delicious!
Chicken and Orzo Soup with Fennel (8 servings)
8 cups reduced-sodium chicken broth
4 medium carrots, thinly sliced into rounds
1 medium fennel bulb, thinly sliced and then chopped
1 cup uncooked orzo
2 cups cooked boneless skinless chicken breast
1/4 c. fresh lemon juice
3 T dill, fresh, chopped (or more to taste)
In a large soup pot, add the broth and bring to boil over high heat. Add carrots, fennel, and orzo. Bring to a boil; reduce heat to low and simmer until orzo and vegetables are tender (8-10 minutes). Stir in chicken and cook until heated through. Remove pot from heat. Stir in lemon juice and dill. Season with salt and pepper to taste.