Farmer's Market Finds - Part 3

I know it's supposed to be summer, but the weather around here has been anything but summery. We've had 20+ days of rain and no signs of dry weather in the week ahead. Sunday was especially cool and dreary and chicken soup sounded like just the thing for dinner. I pulled out a recipe that I've had since junior year of college, when I had my first apartment. It's for chicken matzo ball soup and chicken salad. I got it off of the Food Network website and have pulled out the same stained paper every time I feel like making 'real' chicken soup (not to be confused with quick chicken soup that I adapted from a Rachael Ray recipe).

I had some leftover rainbow carrots from the farmer's market and thought they would make a colorful addition to the recipe. Instead of a whole chicken, I used a bone-in chicken breast (with skin). I typically don't buy bone-in chicken (especially with skin), but it really gives the soup a better flavor. The chicken also stays more moist for the chicken salad.

I didn't have the time to make matzo balls for the soup, so I picked up some fresh pasta from the grocery store. If you plan to freeze your soup or keep it in the fridge for more than one day, cook the noodles separately and add them in before you serve the soup. The noodles will absorb all the liquid if you leave them in the soup.

Now, on to the recipe! I've modified it to fit the amount of ingredients and soup that I wanted to make (about 4 big servings). You can add or subtract ingredients as you like. If I have parsnips on hand, I always use those instead of carrots.

Matzo Ball Soup and Chicken Salad

Adapted from a recipe on the Food Network Website by Sandy Whiteman

For the soup:
1 double chicken breast (bone in, skin-on)
3 carrots, cut into 1 inch pieces (I used the baby rainbow carrots this time)
4 celery stalks, cut into 1 inch pieces (throw in the tops too)
1 whole yellow onion (cut half into small pieces and leave the other half in one piece)

1/4 cup parsley/ chopped
4 sprigs dill (couple of shakes of dried dill if that's what you have on hand)
Salt and pepper

Cut chicken breast into 2 pieces using a sharp knife

Place the chicken into a stockpot and fill the stockpot with enough water to
cover chicken (I use an 8 quart pot and fill it about 2/3 full)

Bring the water to a boil

Skim the top of the water, removing as much fat as possible

Add the vegetables, herbs, and salt and pepper (don't add too much pepper, you can always add more later but can't take it away)

Turn heat down and let simmer for approximately 1.5 hours or until tender
Strain the soup, reserving the chicken (for the chicken salad) and the carrots, celery, and chopped onion to put back into the soup

If you plan to cook the noodles in the soup, put the soup liquid back into the stockpot and bring to a boil

Add noodles and cook until al dente (follow the instructions on the box)

Add the vegetables into the pot and serve

Chicken Salad
Chicken from the soup, shredded or cut into smaller pieces
Approximately 2 tablespoons of mayonnaise (will vary based on how much chicken you use and how mayonnaise-y you like your chicken salad)
Dash of Garlic powder
Salt and pepper

Let chicken cool before making the salad

Mix chicken, celery, and mayonnaise together

Season with garlic powder and salt and pepper to taste

Summary:

Prep time: 15 minutes

Cook Time: Active - 15-20 minutes; Inactive: 1.5 hours

Cutting board, knife, stockpot, colander, ladle, measuring spoons, bowls

Farmer's Market Finds - Part 2

This year at the Farmer's Market there are some old favorites and some new vendors that I love! My go to lunch is the Goat Cheese picnic - a 3 oz. tub of marinated goat cheese, six slices of french peasant bread, and a bag of trail mix. They give you a coupon each week (I love coupons almost as much as I love free samples). I always eat about half the cheese (because I feel better about eating the dessert I buy myself) and have the rest left over to use for breakfast.

My new favorite vendor is Nantucket Wild Gourmet. The guy is really nice and they have free samples. Last week I picked up some smoked sable (black cod) and it was fabulous. This week I decided to go for the smoked salmon. We weren't disappointed!

After last night's steak dinner, we still had some veggies leftover. Using all these fun farmer's market finds, I made an omelet with the veggies and marinated goat cheese. I've previously posted on omelet making, check the post for details.

We put the smoked salmon on toasted sesame bagels with cream cheese. Served with OJ and a hot cup of coffee it was better than anything at the corner deli.

Stay tuned for another post with the farmer's market finds and another installment of "When He Fends for Himself".

Farmer's Market Finds - Part 1

One of my favorite things about working on Fridays in the summer is my trip to the Copley Square farmer's market. I bring my reusable bags and head out (rain or shine) to see what interesting things are for sale each week. It's fun, but a little slow, to go without a plan and just pick up whatever catches my eye. I usually pick up something for lunch and then take about four laps around the market before committing to any purchases.

This week's finds included one of my new favorite spring finds - English peas. They are bigger than the standard frozen peas and have a great flavor. I also picked up some rainbow carrots and garlic scapes. I had never heard of a garlic scape, but for $1 I figured that they were worth a try! They are a curly green shoot that grows out of the garlic. The sign on the basket said that they could be cut and sauteed like green beans and that they have milder garlic flavor.

Another bonus at this market is that there is a stand that sells steaks, ribs, and other meats. I picked up a nice sirloin steak for us to eat along with all the new vegetables.

Here's what I came up with for Friday night dinner with the farmer's market finds. Stay tuned for the Saturday morning breakfast post and more fun with the farmer's market finds.

This was a quick meal - the veggies take 5 minutes and the steak takes about 20-25 minutes or so to cook.

Grilled Sirloin Steak
Sirloin Steak
Your favorite seasoning (we used more of the leftover coffee rub from the BBQ)

Heat the grill for about 5-10 minutes to medium-high (like 400-450 degrees)
Rub the seasonings on the steak and let it sit while the grill is heating
Grill for 5ish minutes per side (depending on thickness)
Remove the steak and let it rest for at least 5 minutes before cutting it (this lets the juices redistribute)

Sauteed Farmer's Market Veggies
About 1/2 cup of fresh shelled peas
4 garlic scapes, cut into 2 inch pieces
1/2 cup baby rainbow carrots, peeled and cut into small pieces
1 tablespoon olive oil
Dash of salt and pepper

Heat the oil to medium in a small skillet
Rinse and pat the veggies dry
Add to the skillet and cook for 5 minutes, stirring occasionally
The veggies will still have a little crunch (I hate mushy cooked carrots)

Serve with your favorite rice or couscous and a nice glass of wine!