Chicken Soup with Cilantro and Lemon

Chicken Soup with Cilantro and Lemon

adapted from Bon Appetit

I had an abundance of cilantro from my indoor hydroponic planter so I had to find some ways to use it.

Makes 2 servings                                                             3 WW points / serving                                                           

Cooking spray

6 oz chicken tenders or boneless skinless chicken breasts

Kosher salt and freshly ground black pepper

1 cups coarsely chopped onions
1 1/2 plum tomatoes, sliced
2 2/3 Tbsp lemongrass paste
2 Tsp. coriander seeds
2/3 tsp. cumin seeds
2/3 tsp. fennel seeds
2 2/3  cups homemade chicken stock or canned broth
2 2/3 Tbsp. fresh cilantro, chopped

2 oz. small shell pasta, freshly cooked
1/4 cup grape tomatoes, seeded, chopped
2 2/3 Tbsp. fresh lemon juice
Fresh lemon slices (optional)

1. Preheat a skillet over medium high heat.
2. Sprinkle chicken with salt and pepper.
3. Coat the skillet with cooking spray; Sauté the chicken until cooked through, about  3minutes per side. Transfer chicken to plate; Set aside.
4. Coat the skillet again with the cooking spay; Cook the onions, tomato, lemongrass, coriander seeds, cumin seeds and fennel seeds; Cook until fragrant, about 2 minutes. 
5. Add stock and 1 1/3 Tbsp. chopped cilantro; Simmer 20 minutes to blend flavors.
6. Strain broth into a saucepan.
7. Slice cooked chicken crosswise into bite size pieces; Add to the broth. 
8. Add chopped tomatoes, lemon juice and remaining 1 1/3 Tbsp.  cilantro to soup. 
9. Season to taste with salt and pepper; Return the soup to a simmer.
10. Divide cooked pasta between 2 bowls; Ladle soup into bowls.

Enjoy!

Provencal Rack of Lamb

Provencal Rack of Lamb

adapted from Bon Appetit December 1999

Lamb is one of those food that I like to splurge on occasionally.

Double or triple the herb mixture. It is great on roasted boneless, skinless chicken breasts too.

Makes 4 servings                                                4 WW Blue points / serving

1 tsp. coriander seeds

1 tsp. fennel seeds

1 tsp. dried thyme

1/2 tsp Kosher salt

1/4 tsp. freshly ground black pepper

1 8-rib rack of lamb, about 1 1/2 lbs., trimmed

1. Coarsely grind the coriander seeds, fennel seeds and dried thyme in a food mill. Add the salt and pepper.
2. Rub the spice mixture on the lamb.
3. Let sit at room temperature on a baking sheet for 1 hour.
4. Preheat the oven to 425F.
5. Roast the lamb until the center is 130F (medium-rare), about 25 minutes.
6. Let rest for 10 minutes before, cutting between the ribs into chops.
7. Serve 2 chops per person.

Enjoy!

Flounder with Thai Scallion Sauce

Flounder with Thai Scallion Sauce

Adapted from Cooking Light Annual Recipes 1997

Makes 2 servings            0 WW Blue points

3 cups boiling water

2 Tbsp peeled, minced ginger

1/2 tsp coriander seeds

3 oolong tea bags

1 (3-inch) strip lemon peel

2 (6 ounce) flounder fillets, without skin

1 cup sliced scallions, 2 inches in length

1 cup diagonally sliced carrots, 1/4 inch thick

Thai Scallion Sauce (recipe below)

Combine the boiling water, ginger, coriander seeds, tea bags and lemon peel. Let steep for 1 hour.

Strain the liquid into a skillet. Add the scallions and carrots and bring to a boil.

Roll up the flounder, jelly roll style. Add to the boiling liquid.

Reduce heat and simmer covered for about 8 minutes or until the fish flakes easily.

Transfer the vegetables and fish to a serving plate and top with Thai Scallion Sauce.

Enjoy!

Thai Scallion Sauce

2 Tbsp soy sauce

1 Tbsp fish sauce

1/2 Tbsp thinly sliced scallions

1 tsp chopped cilantro

1/2 Tbsp rice vinegar

1/2 tsp liquid sugar substitute

1/4 tsp chopped fresh mint

1/4 tsp sesame oil

1/8 tsp minced ginger

1/8 tsp chili garlic sauce

1/4 tsp chopped garlic

Combine all ingredients in a small bowl and mix to combine.