Find us on Google+ cooking lounge * FOOD * LIFESTYLE * MUSIC *: January 2011

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Tuesday, January 18, 2011

Hearty, 1 Hour, Ancho Chile Chicken and Chickpea Soup

FOOD:
Ancho Chile Chicken and Chickpea Soup
photo: wbj
For cold winter days, warming comfort food, especially soups and stews, is an easy choice. Soups and stews rank high because they tend to be one pot cooking that is seasonal, healthy, filling, easy and economical. The enveloping aroma of a simmering pot is a bonus.
After seeing racks of dried chiles in the back of NYC supermarkets and bodegas, and stumbling upon Mexican specialty stores, I started playing around with chiles - dried, fresh, smoked, pickled -  to see how the simple addition changed up familiar recipes. A dried Pablano pepper is an ancho chile. The Ancho Chile Chicken and Chickpea Soup was a by chance combination that I found subtle and smokey with a hint of heat. Best part, this Ancho Chile Chicken and Chickpea Soup can be in a bowl, ready to eat in nearly 1 hour, from start to finish. Freeze some soup for a fast meal later.

Here's the general details on making Ancho Chile Chicken and Chickpea Soup.
Base for the soup is a quick, rich, homemade chicken stock.  
Carrot, celery, onion, garlic sauteed. Add 1.5 quart of water (adjust amount if you want). Salt. Black Pepper. Bring to boil. Add 2lbs chicken breast, but thighs, legs work too. Can go skinless, boneless. Lower burner. Cook chicken for 25 minutes. When you remove the chicken, homemade chicken stock complete.
While chicken cooks, add 1 large Ancho chile. Few ways to to do this. Me: Remove stem and seeds, discard; throw chile in pot. 
Options: Remove stem;your choice on seeds; throw in food process; make coarse powder. Steam and soften in small pot;remove skin; dice, or puree chile in processor. Add to stock. Season to your taste. Add dash of cumin; dried herbs, fresh parsley, fresh herbs, do your thing. Try curry in place of cumin.
Keep an eye on the clock. Remove cooked chicken from pot; set aside to cool.
To chicken stock add, chick peas (1 can- drained and rinsed), 1/2 cup diced tomato, more fresh parsley and/or other herbs. I added some fresh chives because they were in the fridge. Optional: 1/2 cup rice (I used black rice); diced potatoes, corn...get creative;have some fun.
Remove the skin first if not skinless. Shred, cube, slice or chop the cooked chicken. Return chicken to pot. Cook on low heat for about 25 minutes. All done. Clocking approximately 1hr 10 minutes total time for an one pot meal with 6 servings. Remember to freeze a portion or two. This is a favorite after workout meal.
Enjoy,
Cooking Lounge

Thursday, January 6, 2011

Raphael Saadiq, "Radio" - Moving forward channelling Chuck Berry

MUSIC:
HAPPY NEW YEAR! First post of 2011.
Lately, I am struck by the trend of acts going "retro" in the quest to prove true musicianship and vocal artistry. WTF, was it that long ago when we expected artists to be able to carry a tune, and OMG play an instrument too. With Lucy Pearl back in 1999, I knew then Raphael Saadiq is the embodiment of 360 degree artist from vision to execution.
New video from the amazing Raphael Saadiq, whose upcoming album Stone Rollin takes him in a new direction. The single “Radio” features a similar style of retro-update to his last album, The Way I See It, but he went back further this time – past funk and soul, to rock n roll and swing dancing era.  Look out for Stone Rollin, due to be released on March 22nd.  source giantstep.net. 
As far as dance era, I was def feeling 60's Twist and Frug with "Radio" and not much Swing. The "Radio" music video is stripped down, classy and cool with echoes of Chuck Berry in Raphael Saadiq's performance. The film production worked the soundstage for maximum number of looks. Sorry the embedded video has a commercial but here you go.

Enjoy!
Cooking Lounge.