Comfort Food

Yes,, it's springtime in New Mexico.

For those of us who live here, we know that spring brings a myriad of elements. Two days ago it was 70 degrees and today it's snowing! It surely keeps life interesting. BUT the one element that's a constant this time of year is the WIND. Sometimes it feels like it'll never stop blowing. It's one element that can really suck the life out of you.

SO... What's better when you're feel'n zapped than Good Ol' Comfort Food?

On the menu tonight:  

Spring Chicken Soup and Apple Raspberry Crisp

(both are *gluten free)

Spring Chicken Soup

 

THE STOCK

When it comes to making soup, I'm a bit old-school in that I love to make my own stock. My stock starts by employing the philosophy of add everything but the kitchen sink. Every time I cook, I'm on the hunt for ingredients to make soup stock with at a later time. I collect bags of veggie ends, herb stalks, chicken bones, mushrooms that have past their prime in my fridge, etc. I take all of these things and throw them in my freezer until I'm ready for soup. Once "soup day" arrives, I unload my freezer into a stock pot, add water, salt and bay leaves. I let all of that flavor simmer into a pot of golden love. Granted, at first it looks a lot like I set my compost on to boil, but once the flavors have been infused and the solids are strained off,  what's left is an outrageously yummy broth that can be used as the base for any soup.

THE SOUP     

Usually what brings on "soup day" is that I have leftover chicken in the fridge. From there it's a matter of making the stock and then letting my imagination go as to what other ingredients to add.

Today, as the snow falls, I'm thinking of spring and sunny flavors. The following is a loose recipe that will guide you in achieving those flavors. Making soup is all about the inspiration so don't get hung up on exact measurements.

Ingredients:

Leeks - cleaned and sliced

Shallots -minced

Garlic -minced 

Carrots -sliced

Potatoes -just a few, -peeled and cut into bite size cubes

Spinach -chopped

Frozen Artichoke Hearts- chopped

Prepared Stock

Cooked Chicken -pulled, picked or cut into smallish pieces

Salt, Pepper, Thyme, Parsley, Nutmeg

Lemons -zested and juiced

The process is simple... In a soup pot begin by sweating the leeks and shallots. You'll need to add a bit of fat so they don't stick -olive oil is fine but I usually just skim some fat off of my stock. Salt and pepper them as they cook down. After a few minutes add the carrots and potatoes. Continue to sweat for a few more minutes then deglaze with a bit of stock. put the lid back on and steam till almost tender. Add artichokes, thyme, parsley, nutmeg, lemon zest, chicken and the rest of the stock. Taste and adjust salt & pepper. Cook for a bit to marry the flavors, then add the spinach and garlic. Finish by stirring in the lemon juice. Adding this acid at the end really brings the soup to another level. The taste is pure sunshine! 

Serve with rosemary garlic toast.

AND NOW... FOR DESSERT!

Apple Raspberry Crisp

Making a fruit crisp is practically as easy and fool proof as making soup. Together they are two of my favorite comfort foods. Hearty, Rustic, Simple, and full of flavor.

This crisp is technically gluten-free, However that statement comes with a few disclaimers:

1. Oats are gluten-free but do contain Avenin, which some people with Celiac disease cannot tolerate.

2. Make sure you purchase organic oats that are labeled gluten-free because there are issues with cross

contamination since many oat crops are grown adjacent to a variety of wheat crops.

Ingredients:

10 Medium Apples -peeled, cored and sliced

2 cups fresh or frozen Raspberries

3/4 cup Brown Sugar -lightly packed

2 Tbsp gluten free Flour blend

1/2 tsp Nutmeg

1 Lemon -zested and juiced

1/2 cup Almonds - toasted and chopped

1/4 cup candied ginger -chopped 

1 cup Brown Sugar -lightly packed

3 Tbsp Coconut Flour

2 Tbsp gluten free Flour blend 

2 cups Oats

1 1/2 cups Crispy Brown Rice Cereal (it's like rice crispies but with brown rice)

3 tsp Cinnamon

1/4 tsp Salt

1 1/2 sticks (or 12 Tbsp) Butter

Begin by processing the apples

I have a cool contraption that peels, slices and cores the apples all with the crank of a handle.

I usually set my son to this task while I get the topping ready.

Once the apples are processed, put them in a bowl and dowse them with the lemon juice to prevent them from browning.

Mix in the raspberries, sugar, flour, nutmeg and a sprinkle of lemon zest - reserving the rest for the topping.

Place that mixture in a baking dish.

Now prepare the topping

Simply mix together all of the dry ingredients including the ginger. Chop the butter into small cubes. Using your hands, incorporate the butter into the dry mixture by squishing it all together.

The finished topping should be crumbly but will hold together if you squish it.

Top the apples with the crumb mixture. Bake @ 375 for about 45 min. Let cool. Serve warm.

YUMMY!!  The apples turn a beautiful rosy color from the raspberry juices and the ginger in the topping is the perfect compliment to the fruit.