Chicken Curry Soup in the Crockpot

It's hard to keep writing everyday and not mention the things that tear your heart out, like the situation in Haiti. A couple of hundred years ago, we probably wouldn't even know that anything at all had happened in Haiti yet, but now we get the minute by minute, blow by blow. It is heart wrenching. Saddest of all are the accounts of the children trapped under rubble, whose cries are still heard. It is inconceivable, but it is also real.

On the other hand, I am proud to be part of a nation that springs into action to help those in need. Sometimes it doesn't work out exactly perfectly, but so many are willing to donate money, time, services, and prayers on behalf of the downtrodden. I want my children to know that they are part of this national legacy; when someone is hurt and suffering-locally or internationally, we can find a way to help. Here's one way to help: If you live in the western states, you can stop by any Smith's grocery store to donate money directly to the Red Cross for the Haitian relief fund. And while you are there, you can pick up some simple ingredients for the following.

And now, a little soup to warm the soul, as part of my January series of soups in the Crockpot. I'm calling it Chicken Curry Soup, although its true name is Mulligatawny. I once read-can't remember where- about a restaurant owner that couldn't sell their "Mulligatawny" soup, until they simply changed the title to "Chicken Curry Soup." By either name, it's the same rich curried broth, laden with chicken, rice, tart apples, potatoes and other yummy vegetables. In my version, you can add the cream at the last minute-or not at all, if you prefer. Either way, it's extraordinarily easy to fix, easy on the pocket book, and easy on the palate. Here's wishing you are all safe, warm, well, and grateful to be so.

Money Saving Tips: Use any cut of chicken to save some cash-just remove skin before boiling and bones before serving. Bouillion cubes work well here. Save a little more and make it vegetarian by using vegetable broth and swapping out the chicken for a can of drained garbanzo beans.

Chicken Curry Soup in the Crockpot:

Estimated Cost:$5.00 for four large servings

5 cups chicken broth

3/4 lb. chicken, cut into 1 inch pieces ( or you can add it uncut and frozen and shred it later)

1 large onion, diced

1 tart apple, peeled and diced

2 medium potatoes, peeled and chopped

2 carrots, peeled and chopped

1 tablespoon curry powder

1/2 cup white or brown long grain rice

Optional:

1/2 cup cream

For Serving:

Fresh lime or lemon wedges

chopped cilantro

Add chicken broth through rice to the slow cooker and cook on high for 3-4 hours, or on low for 6-8 hours. Stir in cream, if using. Serve soup with fresh lime and chopped cilantro.

Up Next:

Green Chile and Corn Chowder in the CrockPot

PS If you are feeling so inclined, head over and vote for West's More Rockin Morrocan Peanutty Pitas. Thanks again.

Moroccan Zucchini, Yellow Pepper and Chickpeas with Crusty French Bread

The Family Reunion is winding down and this is a very good thing because A-I'm bone-tired, and B- I leave for New Orleans this morning. I'll be the lady snoring on the airplane. I'll need to have energy this week! I'm attending the National Charter School Conference and as a bonus will visit some elementary schools that have been established by Danny Glover's foundation since Hurricane Katrina. (I've been a Board Member and founding member for George Washington Academy for the last three years.)

I've had my two vegetarian sisters here this week, and when they come I love to cook hearty and healthy protein rich, meatless dinners. (I spent two years as a vegetarian myself, after my daily jaunts into Israel's fridge-less Old City meat markets. Don't ask-you don't want to know.)

I've been hooked on the flavors of North Africa lately, so I whipped up a skillet of exotically spiced vegetables and we sopped it all up with crusty french bread. Pita or flat bread would have been great here-or even a steaming bowl of rice or couscous. You'll need something to soak up every last drop of those savory juices!
Moroccan Zucchini, Yellow Pepper and Chickpeas with Crusty French Bread
Estimated Cost: $6.00 for four servings
Notes: For some reason, the regular canned chickpeas turned out to be miniaturized babies, almost the size of peas. They were adorable and I wish I could find some like that again!
1-3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon ginger, minced or 1/2 teaspoon dried ginger
1 hot pepper, minced or 1/4 teaspoon crushed red pepper flakes
1 yellow or red bell pepper, chopped
2 small zucchini, halved lengthwise and cut into 1 inch pieces
2 teaspoons paprika. smoked or regular
1 teaspoon cumin
2 medium tomatoes, chopped
1 (15 ounce) can chickpeas, undrained
1 tablespoon lemon juice
warm crusty bread, for serving
feta cheese, for serving
chopped mint, cilantro, or basil
In a large skillet, warm olive oil over medium high heat. Add onion, garlic, ginger, bell pepper, hot pepper, and both peppers, and cook stirring often for five minutes. Add zucchini and paprika and cumin and cook for one minute. Add tomatoes and chick peas. Boil until juices are thickened and syrupy, about five minutes. Add lemon juice and season to taste with salt and pepper. Serve with warm crusty french bread, a sprinkling of feta and chopped fresh herbs.
Coming Tomorrow:
Food and Furthermore and my Dad's famous super-cinchy chip dip....

Garlic Chive Fettucini with Sauteed Chickpeas and Parmesan

I can't decide if I like the name chickpeas or garbanzo beans better. They are the same thing, known by two different odd names. Garbanzo sounds cuckoo, like Gonzo the blue muppet. Chickpeas sound like a spin on Molly Brown's (the unsinkable one) nickname "Chick-a-pen." Which name do you like better? Leave your preferred choice in the comment section. Or should I mix them up and call them chick-anzos, or gar-peas? On to the pasta... Aunt Marilyn, whom we visited this week, has a thriving herb garden. For me it's like going to the farmer's market. I left with sacks of fresh thyme, three different varieties of mint, cilantro, and these garlic chives. If you've never seen them before, you might mistake them for green onions. One bite and you'd know the difference. Think of the bite of garlic with the sweetness of spring scallions. I'm hooked and I want more.

I know that they'll be difficult to find, so don't worry. All you need to do is substitute 1/2 bunch of green onions and 6 garlic cloves. Either way, this hearty and healthful pasta is sure to please vegetarians, meat eaters, and penny pinchers alike.

Garlic Chive Fettucini with Sauteed Chickpeas and Parmesan

Estimated Cost: $5.00

Notes: The vegetables are unbelieveably good on their own, too.

1/2 lb. fettucini (whole grain works well)

1 tablespoon olive oil

1 (15 ounce can) chickpeas/garbanzo beans, drained

2 cups broccoli florettes

1 tablespoon butter

pinch of red pepper flakes

1 bunch garlic chives, cut into 1 inch pieces (or substitute 1/2 bunch green onions and 6 minced cloves of garlic)

2 teaspoons lemon zest, plus lemon wedges for serving

2 ounces shaved parmesan cheese, plus more for serving

Bring large pot of salted water to a boil. Add pasta and cook according to package directions, reserving 1 cup cooking liquid; drain and keep warm. In a separate non stick large skillet, heat olive oil over medium high heat. Add chickpeas and saute for about five minutes, until browned in places. Add 1/2 cup reserved pasta liquid and broccoli. Cook until liquid evaporates and broccoli is bright green, about two minutes. Add butter, pepper flakes, and garlic chives; cook for one minute; season to taste with salt and pepper. Toss vegetables with drained pasta, adding in reserved 1/2 cup cooking liquid, lemon zest and parmesan cheese. Divide among four bowls and sprinkle with additional parmesan and garnish with lemon wedges.

Here's what my sick little boy had for dinner instead... I'll take some of that, too.

Coming Tomorrow:

Pennywise Tip for Past-its-Prime Fruit