Moroccan-Style Chickpea Soup

With all this cold weather there is nothing better than a steaming bowl of soup. I've been on a little bit of a soup, stew kick so I will be posting a bunch in the next few weeks...hopefully with some pics.  This recipe is from, The America's Test Kitchen Family Cookbook.  All the recipes have been tweaked to perfection, with kitchen tips to boot.  Everyone in the family likes this one, and what they don't like they pick out. I've also made this subbing in sweet potatoes for the potatoes and 1 can of chickpeas and 1 can of mixed beans.
INGREDIENTS:
1 onion, minced
1 teaspoon sugar
pinch of salt
4 garlic cloves, minced
1/2 teaspoon hot paprika (you can us regular paprika and add heat with a little cayenne)
1/4 teaspoon saffron threads, crumbled (bulk barn has this in a little container)
1/4 ginger
1/4 teaspoon cumin
2 (15.5 ounce)cans chickpeas, rinsed
1 pound red potatoes (3 medium) cut into 1/2-inch pieces
1 (14.5-ounce) can diced tomatoes
1 zucchini (1/2 pound), cut in 1/2-inch pieces
3 1/2 cups chicken broth
1/4 cup minced fresh parsley (optional)
Pepper

On medium heat with a splash of broth add the onion, sugar, and 1/2 teaspoon salt.  Cook until softened, about 5 minutes.  Stir in the garlic, paprika, saffron, ginger, and cumin and cook for 30 seconds. Stir in chickpeas, potatoes, tomatoes with juices, zucchini, and broth.  Simmer, stirring occasionally, until the potatoes are tender, 20 to 30 minutes.
With a wooden spoon, mash some of the potatoes against the side of the pot to thicken the soup.  Take off heat, add parsley and season with salt and pepper to taste.  Serve with fresh bread, or nachos.

Table Setting 101

I can never remember where the fork, spoon and knife are suppose to go...I usually just wing it or have the kids do it as they like.  Now I have a way I will always remember thanks to a little snippet I found from The Etiquette Experts.  Here's the little ditty: "Mr. Fork left his knife and spoon right beside the plate." How Brilliant!!!

How to : Tea Smoking

Tea-smoking is an ancient Chinese technique you can use to flavour shrimp, salmon, duck and chicken on the bbq. I discovered this technique while reading the Fine Cooking 2010 Aug/Sept issue on the plane to BC this summer. When we got back I tried it and have experimented with lots of things on the grill using this method. I've attached a link  http://www.finecooking.com/videos/how-to-make-tea-smoking-packets.aspx  that shows you how to make a tea smoking packet for the BBQ.  It's a great site for recipes and how to instructions.  For the loose leaf tea you can buy it that way or just cut open a few tea bags. Have Fun.

Coconut Noodle Soup with Tea Smoking

This soup is one of my families favourites...Everyone loves it and it's quick to make.  I've simplified it from the original recipe which is from the Fine Cooking 2010 Aug/Sept issue. I'll post the tea smoking on a separate post.  You can use any kind of meat in this soup, but my favourites are chicken and shrimp. If you need some help finding some of the ingredients just let me know and I can direct you.

For the Soup
2 14oz cans of coconut milk
1 Tbs. yellow curry paste(if you like it hot, you can sub in red or green)
6 cups lower-salt chicken broth
3 stalks lemongrass, lightly smashed
2 Tbs. grated fresh/frozen ginger
1/4 cup fresh lime juice

Make the Soup
In a large pot pour in 1/2 cup of coconut milk and heat to simmer. Add in curry paste and whisk together 1-2 minutes, then add in the remaining coconut milk, chicken broth, lemongrass, ginger and lime juice.  Bring to boil and then reduce to simmer.
This is where you can add what your family likes.  I put in:
Handful of Fresh snow peas
Can of baby corn
Water chestnuts
Handful of cut up (match stick) zucchini
Handful of mushrooms
you can put in some thinly sliced carrots, celery, broccoli
Meat 

In a separate pot boil water for noodles.  I use rice noodles like vermicelli or something thicker or the sticks.  Cook as directed on package, drain and rinse off.
Put a scoop of noodles in the bottom of bowl and then ladle some soup over top.  Garnish with some toasted coconut and lime wedge. Enjoy

Anytime Pancakes

This is a really basic recipe that is great to improv with..you can pretty much do anything you or your kids like to it...I usually make them unique once I scoop them into the pan...from blueberry, chocolate chip, apple, raisin and cinnamon...get creative.  Great for snacks with yogurt, breakfast, lunch, dinner, whenever.  You can make them, cool them off and put them in a freezer bag and in the freezer for something quick and healthy in the week.  Just have to drop them into the toaster for a quick warm up.

1 cup of milk
1 cup of flour (any kind of blend will work, ie 1/2 all purpose, 1/2 whole wheat)
1 Tablespoon baking powder
2 eggs
3 Tablespoons of sugar
Pinch of salt
1 Teaspoon of vanilla