I’ve put off posting this recipe for almost a week now. Mostly because I’ve been busy with my current rotation and was feeling pretty uncreative. The creativity bug hasn’t bitten me in the meantime, but I didn’t want to forget this recipe because I really enjoyed it. The lemon makes a basic chicken soup just that much brighter and more enticing! Sorry for the lack of creative commentary 🙂
Bright Lemon Chicken Soup
- 2 tsp oil
- 1 medium onion, sliced
- 1 large lemon (zest & juice)
- 8 cups of flavorful chicken stock
- 2 large boneless chicken breasts
- 1 (dry) cup pearl couscous
- 1/4 tsp crushed red pepper flakes
- Fresh ground black pepper
- Bring a medium pot of water to a boil. Poach the chicken breasts for ~5 minutes.
- Meanwhile, heat the oil in large pot. Once hot, cook onions in the hot oil. Top with a few turns of fresh black pepper and cook for 8-10 minute until soft and fragrant.
- Zest and juice the lemon. Add these to the pot, along with the stock and red pepper flakes. Bring to a simmer.
- Cut the chicken into bite-sized pieces. Add these to the pot.
- Allow the soup to lightly simmer for 15-20 minutes, stirring every once in awhile.
- Add the couscous to the pot. Increase the heat slightly. Couscous should be done after 6-8 minutes.
- When couscous is plump, remove from heat. Serve topped with a few snips of chives.
A few weeks ago, I found this post from SweetMeets BakeShop. I was so intrigued by the idea of using garam masala in a sweet dessert that I kept coming back to it. I don’t bake a whole lot, but I’m always trying to get myself to do so. Turns out reading that post was the kick in the butt I needed to turn my oven on (thank you!). It didn’t hurt either that it’s finally starting to feel like fall around here. When it’s 90+ degrees out (ie: last week), the thought of turning the oven on for any length of time just sounds terrible.
And I’m glad that I did! This is a great treat to snack on. Thus far, I’ve eaten some for breakfast, for dessert, and for an afternoon snack. Don’t be put off by the idea of the garam masala in a sweet dish. It doesn’t taste like curry in a loaf… more like a spice cake with more depth of flavor. The only thing I will say is that I think next time I might try orange instead of lemon. I think the orange would go better with the rest of the flavors of the dish.
Garam Masala Spiced Lemon Loaf
Adapted from SweetMeets BakeShop blog
- 1 1/2 cup all-purpose flour
- 3/4 cup sugar
- 1/4 cup brown sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp garam masala
- 2 tsp cinnamon, divided
- 2 lemons (zested and juiced)
- 2 tsp zest
- 4 tbsp juice, divided
- 2 eggs
- 1/2 cup of milk
- 1/4 cup of safflower oil
- 1/2 cup + 1 tbsp powdered sugar
- Preheat oven to 350 degrees.
- Sift together the dry ingredients (flour, white & brown sugars, baking soda, salt, garam masala, and 1 tsp of cinnamon) in a large bowl.
- Whisk together the wet ingredients (all of the lemon zest, 1 tbsp of the lemon juice, eggs, milk, and oil).
- Slowly stir the wet mixture into the dry mixture, until well combined.
- Grease a loaf pan and then pour the dough into your pan.
- Back for 30 minutes, until a toothpick can be cleanly inserted and removed.
- Allow the loaf to cool.
- Prepare the icing. Place the powdered sugar and remaining 1 tsp of cinnamon into a small bowl. Stir in the remaining lemon juice. (You may not use all of the juice.) Resulting glaze should be thick, but able to drip off the back of a spoon.
- Using a spoon, drizzle your glaze onto the loaf.