Lemon Miso Soup

A very satisfying soup.  A combination of a vegetable noodle and a miso soup.  

Substitute a quinoa pasta to make this a gluten free meal.  I think this would also be great with barley or farro.  

Serves 2.  

Lemon Miso Soup

1/2 cup uncooked pasta, small size like tubettini, ditalini or acini de pepe

olive oil

1 shallot, minced

3 cloves garlic, minced

red chile flakes or long red pepper, seeded, sliced into rings

4 cups chicken or vegetable stock

1 carrot, peeled, chopped

1 celery stalk, chopped

3/4 cup snow peas or green beans, chopped

4 cremini mushrooms, sliced

1 tablespoon white miso

juice of half of a lemon juice

s + white pepper

Cook pasta al dente.  Drain, rinse, drain.  Set aside.

In a pot, heat a drizzle of oilve oil over medium heat.  Add shallot, cook 3 minutes.  Add garlic, chile flakes or slices, carrot and celery.  Cook 2 minutes, stirring.  Add stock.  Bring to a boil, reduce heat and simmer 10 minutes, carrots and vegetables will be crisp tender.  Add mushrooms.  Cook 5 minutes.   Add snow peas or green beans and pasta.

 Stir miso paste with a ladleful of soup to make a slurry.   Stir into soup.  Add lemon juice, salt and pepper to taste. 

 

Oven Braised Lemon Chicken + Mushrooms

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Served this with wheat berries and sautéed kale.  The citrus really brightens the dish.  Chicken legs or thighs maybe substituted.  They are better for braising but I prefer chicken breast as it is leaner.  Dark meat will need a little longer to cook, about 45 minutes in the oven.  

Serves 4.

Oven Braised Lemon Chicken + Mushrooms

splash high heat oil (grapeseed, canola..)

2 Whole bone in, skin on chicken breasts, halved

1 small yellow onion, sliced

6 cloves garlic, minced

1/2 teaspoon chile flakes

10 oz cremini mushrooms, sliced

1 large carrot, peeled and coarsely chopped

2 cups chicken or vegetable stock

1/2 a lemon, peel and pith removed, sliced

2 bay leaves

4 sprigs fresh thyme

s+ p

Heat oven to 350.  In  a dutch oven or heavy pot on the stove, heat a splash of oil over medium high heat.  Brown chicken very well.  About 4 minutes on each side.  Transfer chicken to plate.  Pour out any chicken grease.  

Lower heat to medium and brown onion, about 5 minutes.  Add garlic, chile flakes, mushrooms and carrots.  Sautee 3 minutes.  Add stock, scraping bottom of pan.  Boil.  Season with salt and pepper.  Add chicken, skin side up.  Add lemon, bay leaves and thyme.  

Cover and braise in oven 30 minutes.   Remove from oven, skim off any fat and serve.

Chai Apple Cake + Lemon Ginger Frosting

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 If you are needing a little indulgence, this cake will do the trick.  Originally, I wanted this cake to be a bread but after making 3 different test breads (because each wasn't just right) it seemed like the bread was telling me it wanted to be cake.  It would also be good as cupcakes.  I like cupcakes.  

Chai Apple Cake

1 cup milk

2 chai tea bags

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons cinnamon

2 teaspoons cardamon

1 teaspoon ground cloves

1 teaspoon ground ginger

1/4 teaspoon black pepper

2 1/2 cups cake flour

1 stick butter. softened

1 1/2 cup sugar

2 eggs

1 teaspoon vanilla

2 teaspoons white vinegar, separated

2 apples, peeled, cored, diced

Lemon Ginger Frosting

1 stick butter, softened

grated zest of one lemon

grated fresh ginger of about 1 inch root

4 cups powdered sugar

2 tablespoons milk

Preheat oven to 350 degrees.  Lightly grease two cake pans, 8 or 9 inch rounds and set aside.

For cake, Heat milk until hot but not boiling and brew a strong tea using both chai tea bags, about 5 minutes.  Add 1 teaspoon white vinegar and let stand 5 minutes.  It is now chai flavored buttermilk.

In a mixing bowl, whisk together all dry ingredients.   Set aside.  In another bowl, mix butter, sugar, eggs 1 teaspoon vinegar and vanilla.  Add dry ingredients and chai butter milk.  Lastly add apples.  Pour evenly into prepared baking rounds.  Bake about 40 minutes or until cake tester comes out clean. Allow cake to cool 10 minutes in pans and then turn out to cool completely.

In the mean time, make the Frosting.

For Frosting, with an electric hand or stand mixer, combine all ingredients.

Frost the cake.