Spicy, Chicken, Bean & Kale Soup

On 10th, 11th & 12th February 2015, This was Dinner

I knew I’d need eyes in the back of my head but wow, this is tiring business. Well worth it though, Walter is getting to grips with life here every day and so are we.

He was still a little scared of the kitchen but got braver as time went on. I fear for the life of all my slippers though.

Preparing:

  • Poach a couple of chicken breast, reserving the stock (or use leftover chicken)
  • Zest a lime
  • Get some kale ready, removing any thick stalks
  • Drain & rinse a tin of black eyed beans
  • Crumble some feta
  • Get garlic powder, ground coriander, tinned chopped tomatoes, ground cumin, chilli flakes, tortillas & seasoning ready

Making:

Heat some oil in a pan and add the garlic powder, ground coriander, lime zest, ground coriander and chilli flakes. Stir for a couple of minutes then add the tin of tomatoes and stock. Bring to the boil.

Add the beans and mash up a little then add the kale and a squeeze of lime juice. Season and cook for about 5 minutes.

Tear in the chicken and leave whilst you fry the tortillas in a little oil.

Serve with a scattering of the feta and another squeeze of lime.

The recipe can be found on the Delicious Magazine website here.

TWD_1002_Chicken_SoupOn the 11th, we had visitors. I say we, I mean Walter. I made a Pepper & Halloumi Salad as my sister’s new year resolution was to go meat free and she is not a big fan of fish. Unfortunately my Mum is not a big fan of veg (haha) so when Emma popped up to the shop for a bottle of wine she had to pick up a ready meal for her as anything ‘meaty’ was in the freezer!

Is it right to have a fussy mother?

Preparing:

  • Thickly slice some red peppers and brush with oil
  • Slice some halloumi and brush with oil
  • Roughly chop some capers
  • Pick some basil leaves
  • Get dijon mustard, lemon, olive oil, seasoning & crusty bread ready

Making:

Make a dressing using the mustard, olive oil, capers and lemon juice then tear up the basil and add.

Griddle the peppers until starting to char.

Griddle the halloumi on each side until done.

Toast the bread.

Serve the peppers and halloumi drizzled with the dressing.

Original recipe here.

On the 12th we had a jacket potato with cheese and beans. Still one of the best!

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