Spring has sprung! so I just have to share with you this soup my husband made this week. Inspired by our abundant crop of spring onions this year, his first thought was to find a french onion soup recipe, but found this one instead (from SippitySup):
Heat oil in a large soup pot over medium-high heat. Add all the onions and garlic, cook stirring occasionally until translucent, about 15 minutes. Season with salt and white pepper. Add the chicken stock and water. Bring to a boil, lower the heat and simmer for 15 minutes.
Remove the soup from heat, and let for a few minutes. Use an immersion belnderto puree until smooth. Divide soup among 4 bowls, drizzle with more oil, and serve.
This recipe, as stated, is pretty much just spring onions, and little else. So if you LOVE spring onions you will love this. My husband loved it, both my girls loved it (totally surprised!!) and I honestly wasn't that keen on it, but ate it knowing how much goodness was in this was totally worth it!
Spring onions are one of the SUPERFOODS! like spinach, and berries. They are so good for you if you have a cold (anti-bacterial properties in it help to fight against cold and flu). And they certainly add a jazz to a spring or summer salad.
Our garden is awesome again this year, maybe because two people put a lot of time and effort into it :) This has become the bonding activity for my husband and his dad. They talk about it, plan it, fix it, weed it, worry about it, and harvest it :) And the harvest is the best - perfect spinach, delicious spring onions, peppers, cucumbers, green beans, cabbage, tomatoes, etc.
Here is just a small portion of our Spring Onion harvest. It was a bonza (Australian for excellent) year!! Oh, and the spinach this year was so awesome - the best yet!
The real benefit of the garden and the game my husband provides is that we know where our food comes from. Our children are being raised on lean healthy venison and striper (fish), turkey and wild hog, and organically grown vegetables. About 90% of our meat supply is provided by my husband's hunting efforts. We will occasionally buy chicken or salmon. About 60% of our vegetable intake is from the garden - mostly 95% during the spring/summer growing months. My father-in-law also cans, pickles, and makes jam (from fruit from his trees or the neighbors). Now all we need are our own chickens (I currently buy pastured eggs), especially considering how many eggs one little girl will eat - they are her favorite food!
It is a lot of work, but when you are passionate about it, and when you yield these beautiful crops, it makes it all worth it. Healthy food grows healthy kids :)
On Monday night I made a Butternut Squash Pasta dish that was, how shall I say this...not that great. If you REALLY REALLY love butternut squash, and could sit down and eat a bowl of it, then this dish would be right up your alley. However, I don't live down that alley! We all struggled through it, and finished it (even the girls!) - real troupers we are :)
So last night I needed something to make up for the Monday disaster. This one was delicious and so easy to make - double whammie! It is definitely going in the recipe folder.
...except I used limes, 'cause that is what I had...so, this is my adapted recipe...
Lime Ginger Chicken Thighs
4 small limes1 tablespoongrated fresh ginger 1/2 teaspoonsalt 2 tablespoonshoney 1 tablespoonreduced-sodium soy sauce 8 chicken thighs with bone(I only had 6 in the packet I bought and it worked out fine) 2 teaspoonsvegetable oil Sliced green onions and lemon wedges (optional)
Finely shred peel from two limes and juice all limes. In
bowl combine the lime peel, ginger and salt. In another bowl combine
lime juice, honey, soy sauce and 2 Tbsp. water.
Rub lime peel mixture under the skin of the chicken
thighs (actually, I cut off all the skin and just rubbed the mixture all over the chicken legs). In 12-inch skillet, heat oil over medium-high heat. Place
chicken, skin side down, in the hot oil. Cook 7 minutes or until
well-browned; turn chicken and add lemon juice mixture. Reduce heat;
cover and cook 14 to 18 minutes longer or until done (180 degrees F.). (If you don't have a lid for your pan you can use a mesh splatter thing - I don't know what they are called! - and put foil on it)
Transfer chicken to plates. Skim fat from pan
juices, if desired. Drizzle chicken with some of the pan juices. Top
with green onion and serve with lemon wedges.
I served this with a fresh salad and some leftover spiral pasta from last night. The salad consisted of baby spinach, cherry tomatoes cut in half, cucumber, corn kernels, and a little drizzle of ranch dressing (very little). The chicken was awesome! and so was the salad :)
And on another note: Fitness goals so far this week have been met! Monday was yoga, Tuesday a rest day, and Wednesday a run (on the treadmill) and abs! Okay, maybe not earth-shattering, but a start. That's a third of the week down, got to keep it going.