Sunday, December 23, 2007

Wintery Comfort Grub

What's more comforting than a nice hot soup and a hearty chicken dish?

As you all know, I love to cook up basically anything--but especially winter comfort grub. Here are two dishes that will surely warm your bones on a blistering winter day.

Creamy Mushroom Soup with Thyme Toasts:
I got this recipe from the December/January issue of Everyday with Rachael Ray. Click here for complete recipe. Reason why I love it? It's super filling and after eating a big bowl of it,you won't need to eat a second course! And the ingredients that go into it are also wallet friendly.

Foodista Variation: I didn't use as much cream as the recipe called for and skipped the extra cream-garnishing at the end--thought that was a bit excessive. Also, instead of toasting the bread in more butter--also too indulgent--I grilled it on a grill pan with a modest amount of olive oil. I put the toasts directly into the soup so they could soak up its delicious flavor and sprinkled thyme on top.

Tuscan Chicken:
This recipe came from the January issue of Bon Appetit, p. 26. (Recipe coming to the web soon). I decided to make this dish because I had leftover chicken breasts in my fridge. The recipe was easy and also included simple ingredients that you're likely to already have. It was a big hit with Dan who usually doesn't eat leftovers but these were gone before I even got to them.

Foodista Variation: I skipped the lemon mayonnaise that was supposed to be a dipping sauce--who needs unnecessary mayo anyway? Also, instead of grated Parmesan, I used shredded. It gave the chicken an interesting texture and was still very crispy. I also didn't use spinach and capers, which were supposed to be the toppers; Dan is not a big fan of these and I could do without them as well.


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