Wednesday, October 3, 2007

More on Soup and Chicken Salad

Curried Chicken Salad
1 rotisserie chicken
2 celery stalks, chopped
3 scallions, chopped
1-2 apples, sliced thinly
curry powder
salt and pepper
-Pull chicken off the bone
-Roughly chop chicken
-Add celery, scallions, and apples
-add mayo, curry powder and S&P to taste

Black-Eyed Pea Soup
1 cup black-eyed peas
2 carrots
3 celery stalks
1 yellow onion
2 cloves of garlic
2 cans of diced tomatoes
1 red pepper
1 box chicken stock
3-4 cups of water
3-4 bay leaves
couple of dashes of hot sauce
red pepper flakes
salt and pepper
-Soak peas in water for 4 hours, rinse and rain
-Add peas to soup pot with half the stock and two cups of water
-Bring peas and water/stock mixture to a boil and then simmer for 45 minutes
-While the peas are simmering saute carrots, onion, celery, red pepper, garlic, cumin, red pepper flakes and S&P.
-When peas are tender add sauteed veggies, tomatoes, the rest of the stock, 1-2 cups o water (your preference), bay leaves, hot sauce and re season with S&P
-Cook till the flavors blend--about 30 minutes.
-Serve with hot sauce and greens on the side.

1 comment:

Sparklegirl said...

Oo, that chicken salad sounds great!