~ Cyber Kitchen ~ "Down to earth recipes for out of this world cooking." ~

Dinner, a time when...one should eat wisely but not too well, and talk well but not too wisely. ~ W. Somerset Maugham

Soup. The perfect meal. I can think of nothing better for lunch or dinner than sitting down to a big bowl of piping hot soup. In addition to the soup recipes featured on this page, more soup recipes can be found in the  Recipe Index section. If we don't have what you're looking for, then be sure to look in our Recipe Links section.  We would like to thank the folks at Prepared Pantry who sent us breakfast Information and many of the recipes as well as th their  Favorite Chocolate Recipes booklet.  It's quite informative. Feel free to printout a copy or download it.  Remember to share one of your favorite recipes with us. Along with your recipe your name will appear with our thanks. Just send me an email on the contact Joanne form in the left column.  Take care and come back soon, Joanne Your San Francisco Bay Area Real Estate Broker... and food lover with little time for cooking. Over The Fence Newsletter  March 2010 What's Inside REFRESH Your Home and Spirit with a Little Spring Cleaning Spring Cleaning Tips: A Few New Ideas to Try Special Days in March: March 14: Daylight Saving Time begins on the 2nd Sunday of March at 2:00 am March 17: St. Patrick's Day March 20: First Day of Spring Start Spring— Enjoy two new grains and recipes filled with spring vegetables Recipe: VEGETABLE QUINOA PILAF TABOULE  March 2010  View online or print a copy Prior Issues: February 2010 January 2010 December 2009 November 2009 October 2009 September 2009 August 2009 July 2009 June 2009 May 2009 April 2009 March 2009 Michael Chiarello's Asparagus Risotto Risotto is always on our menu, but it changes depending on what’s in season. You could serve this Spring risotto with chicken or fish but even alone, as a light supper, it will delight your guests. Serves: Serves 3 or 4 About 4 cups chicken stock or canned low-salt chicken broth 1 large bunch asparagus, about 1 pound 1/4 cup extra-virgin olive oil 2 cups sliced shiitake mushrooms (1/4 inch thick) Salt and freshly ground pepper 1 cup finely chopped onion 1 tablespoon minced garlic 1 cup Arborio rice 1/2 cup dry white wine (optional) 1-1/2 teaspoons finely chopped fresh thyme 1 tablespoon unsalted butter 1/4 cup coarsely grated Fontina cheese 3/4 cup freshly grated Parmesan cheese 1-1/2 tablespoons finely chopped fresh flat-leaf parsley (optional) 1-1/2 teaspoons freshly grated lemon zest (optional) Directions Pour the stock into a saucepan, place over high heat, and bring to a boil. Meanwhile, snap off the ends from the asparagus and peel any tough skin from the stalks. Add the asparagus ends to the stock, reduce the heat to low, and simmer gently until the stems are tender, about 7 minutes. Remove and discard the stems. Slice the spears 1/4 inch thick on the diagonal. Set aside. Heat the olive oil in a heavy medium saucepan over medium-high heat until hot. Scatter in the mushrooms and do not move them until they begin to brown, about 1 minute. Then season with salt and pepper, and sauté until brown, about 5 minutes. Remove to a plate. Lower the heat to medium, add the onion, season lightly with salt, and cook until soft but not brown, about 2 minutes. Add the garlic and cook briefly. Add the rice and stir until the grains look pearly white, about 2 minutes. Add the wine, if using, and cook until the pan is nearly dry. Adjust the heat so the rice cooks at a slow simmer. Add 1/2 cup of the stock, stir, and cook until the pan is nearly dry again. Season lightly with salt and pepper now so the flavor permeates the rice. Add another 1/2 cup of the stock and continue to stir and cook, adding stock as necessary, until the rice is three-fourths cooked, about 15 minutes. Stir in the thyme, mushrooms, and sliced asparagus tips. Continue to cook until the rice is al dente and the asparagus is bright green and just tender, about 4 minutes longer. Remove from the heat and stir in the butter, Fontina cheese, 1/2 cup of the Parmesan cheese, the parsley and the lemon zest, if using. Taste for seasoning. Dust with Parmesan before serving. Pass more cheese at the table. Tip - Give the risotto an extra hit of flavor by adding the asparagus stems to the simmering stock for several minutes.   Next time you plan to go to Napa, be sure to dine at Michael Chiarello's  Bottega Michael Chirarello's Napa Style Store Welcome to Michael Chiarello.com     Cuisine is when things taste like themselves. ~ Curnonsky Broccoli is one of the most amazing pharmaceutical packages in nature's food pharmacy. ~ Jean Carper  Michael Chiarello's Homemade Tomato Soup Serves: 6 Servings 1 (14-ounce) can chopped tomatoes 3/4 cup extra virgin olive oil Salt and freshly ground black pepper 1 stalk celery, diced 1 small carrot, diced 1 yellow onion, diced 2 cloves garlic, minced 1 cup chicken broth 1 bay leaf 2 tablespoons butter 1/4 cup chopped fresh basil leaves 1/2 cup heavy cream, optional Directions Preheat oven to 450 degrees F. Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes. Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth. For garnish: ¼ cup extra virgin olive oil 2 cups basil leaves 6 cloves garlic, thinly sliced Heat a medium sauté pan over high heat. Add the olive oil and the garlic. Cook the garlic until it begins to turn golden brown, stand back and add the basil leaves (they will pop and splatter slightly). Fry the basil until crisp. Using a slotted spoon remove the basil and garlic to a plate lined with a few layers of paper towel, season lightly with salt and reserve the oil. To serve: ladle the hot soup into bowls and garnish with a few crispy basil leaves, slices of fried garlic, and a drizzle of the reserved oil. Serve this soup as the perfect partner to a hot grilled cheese panini. top of page Michael Chiarello's Home-Style Minestrone  1/4 cup extra-virgin olive oil 6 medium cloves garlic, chopped 2 cups finely chopped yellow onions (2 small) 1 cup diced celery (2 medium stalks) 1 cup diced carrots (2 medium) 1 tablespoon finely chopped fresh rosemary or thyme leaves 1 can (15 oz)cannellini beans, drained 1 1/2 cups undrained diced tomatoes (half of a 28-oz can) 4 cups diced green or yellow zucchini (5 small) 1 cup uncooked tubetti pasta or other small tube pasta (4 oz) 2 cartons (32 oz each) reduced-sodium chicken broth  Salt and freshly ground black pepper, if desired 1/2 cup shredded Parmesan cheese    Directions: In 6-quart stockpot, heat oil over medium-high heat. Add garlic; cook and stir until garlic begins to brown. Stir in onions, celery and carrots; cook 8 to 10 minutes, stirring occasionally, until vegetables are tender. Stir in rosemary, beans, tomatoes, zucchini, pasta and broth; heat to boiling. Reduce heat. Cover; simmer about 20 minutes or until pasta is tender. Season with salt and pepper. Serve with cheese. top of page I don't like gourmet cooking or "this" cooking or "that" cooking. I like "good" cooking. ~ James Beard Chicken and Pastina Soup From award-winning TV chef Michael Chiarello 2 lb boneless skinless chicken breasts 2 cartons (32 oz each)chicken broth or 64 oz homemade chicken broth 1 tablespoon olive oil 1/2 cup chopped onion (1 medium) 1/2 cup diced carrot (1 medium) 1/2 cup diced celery (1 medium stalk) 1 cup crushed tomatoes (from 28-oz can) 1/2 teaspoon gray salt or sea salt 1/4 teaspoon freshly ground black pepper 1 dried bay leaf 1 cup uncooked acini di pepe pasta or other small round pasta (8 oz) 2 cups chopped, lightly packed mustard greens, spinach, Swiss chard or other greens 1/3 cup shredded Parmesan cheese       Directions: Place chicken in 12-inch skillet. Add 1 carton of the broth. Heat to boiling. Reduce heat; cover and simmer 20 minutes or until juice of chicken is clear when center of thickest part is cut (170°F). Meanwhile, in 5-quart stockpot, heat oil over medium heat. Add onion, carrot and celery; cook 8 to 10 minutes, stirring occasionally, until vegetables are tender. Drain chicken, reserving broth; set chicken aside. Strain broth; add to vegetables. Stir remaining carton of broth, the tomatoes, salt, pepper and bay leaf into stockpot. Heat to boiling. Stir in pasta. Reduce heat; cover and simmer 15 minutes. Shred or cut chicken into bite-size pieces; add to soup. Stir in greens just until wilted. Remove bay leaf. Serve with a sprinkle of additional freshly ground pepper and the cheese. If you can't stand the heat, get out of the kitchen. ~ Harry S. Truman Cream of Asparagus Soup 2 Oz. butter 1 Cup Vidalia onions, small dice ½ Cup celery, small dice 2 Tbs. garlic, minced 3 Tbs. all-purpose flour 1 Pound asparagus 6 Cups chicken stock, warm, not hot ½ Cup heavy cream, warmed Kosher salt and freshly ground black pepper, to taste Directions: Chop off the bottom inch of each asparagus spear and discard. Cut the spears into 1-inch pieces, reserving 12 tips for garnish. Blanch the tips in boiling salted water for 1 minute, drain and reserve on the side. Melt the butter in a heavy-bottomed soup pot; add the onions, celery, garlic and asparagus, cover and sweat, stirring occasionally, for 5 minutes. Add the flour and cook for 3 minutes, stirring to avoid scorching. Add the warm stock, stir well to fully incorporate, bring to a boil, reduce to a simmer, and cook until the vegetables are tender, about 30 minutes. Puree the soup in a food processor and pour back into a clean pan. Bring the soup back to a bare simmer and add the warm cream. Simmer for a few minutes and adjust the seasoning with salt and pepper. Ladle the soup into warm bowls and garnish each with three asparagus tips. Serve with hunks of warm, crusty bread. top of page  Food like a loving touch or a glimpse of divine power, has that ability to comfort. ~ Norman Kolpas Hearty Chicken Tortilla Soup This hearty, satisfying soup features chunks of chicken, corn, rice and salsa, and is garnished with cilantro and lime. Vegetable cooking spray 1 lb. skinless, boneless chicken breast, cut into 1-inch pieces 3 1/2 cups Chicken Broth of your choice 1 tsp. ground cumin 1/2 cup uncooked regular long-grain white rice 1 can (11 ounces) whole kernel corn with red and green peppers, drained 1 cup Pace® Chunky Salsa  1 tbsp. chopped fresh cilantro leaves 2 tbsp. fresh lime juice Crisp Tortilla Strips Directions: Spray a 6-quart saucepot with cooking spray. Heat over medium-high heat for 1 minute. Add the chicken to the saucepot. Cook until it's browned, stirring often. Stir in the broth, cumin and rice. Heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes. Stir in the corn, salsa, cilantro and lime juice. Cook until the rice is tender. Top each serving of soup with Crisp Tortilla Strips. Crisp Tortilla Strips: Heat the oven to 425°F. Cut 4 corn tortillas into thin strips and place them on a baking sheet. Spray with cooking spray. Bake for 10 minutes or until golden. Campbell's Kitchen Tip: Use a pastry wheel when cutting the tortillas to create a special touch for the soup garnish. Serves: 6 top of page Nearly everyone wants at least one outstanding meal a day. ~ Duncan Hines   Turkey Vegetable Soup with Angel Hair Pasta 1/2 ounce dried mushroom pieces, rehydrated* 8 cups chicken broth 1 cup finely chopped, peeled carrots 1 cup thinly sliced celery 2 tablespoons thinly sliced shallots 2 ounces uncooked angel hair pasta 1 cup finely chopped cooked Butterball® Turkey 3 tablespoons chopped fresh parsley black pepper, to taste Directions: Place broth in a Dutch oven. Bring to boil over high heat. Add carrots, celery, shallots and drained mushrooms. Return to boil; reduce heat and simmer, uncovered, 15 to 20 minutes or until vegetables are tender. Add the pasta. Continue cooking 4 to 5 minutes or until pasta is al dente. Stir in turkey and parsley. Cook 1 minute or until heated through.   Makes 5 servings, unless you're really hungry. * Note: To rehydrate dried mushrooms, cover with warm water and let stand 15 minutes. Rinse under additional water if necessary.   top of page The golden rule when reading the menu is, if you cannot pronounce it, you cannot afford it. ~ Frank Muir Wild Rice and Turkey Soup Delightfully creamy soup featuring turkey, wild rice and a medley of vegetables 1 tablespoon vegetable oil 1 cup finely chopped carrot 1 cup finely chopped onion 1/2 cup finely chopped celery 2 cloves minced garlic 2 cups chopped leftover cooked Butterball® Turkey 2 cups cooked wild rice 2 cans (14.5 ounces) chicken broth 1/4 teaspoon salt 1/4 teaspoon ground black pepper 2 cups heavy (whipping) cream 2 tablespoons dry sherry Directions: Heat oil in large saucepan on medium-high heat. Add carrots, onions, celery and garlic. Cook and stir 5 minutes, or until vegetables are tender. Stir in turkey, rice, broth, salt and pepper. Cook 10 minutes, stirring occasionally. Add cream and sherry. Cook until heated through, stirring occasionally. Ladle soup into serving bowls. Sprinkle with chopped parsley, if desired. Serves 8, maybe top of page One can say everything best over a meal. ~ George Eliot Roasted Chicken with Caramelized Onions Soup 2 cups shredded roasted chicken 2 tsp. vegetable oil 2 medium onions, halved and thinly sliced 8 cups Chicken Broth Swanson brand or one of your choice 1/8 tsp. ground black pepper 2 medium carrots, sliced 2 stalks celery, sliced 3/4 cup uncooked trumpet-shaped pasta (campanelle)   Directions: Heatoil in 10" skillet over medium-high heat. Add onions and cook until they begin to brown, stirring occasionally.  Reduce heat to medium. Cook until onions are tender and caramelized, stirring occasionally. Remove skillet from heat. Heatbroth, black pepper, carrots and celery in 4-qt. saucepan over medium-high heat to a boil.  Stir pasta and chicken in saucepan.  Reduce heat to medium.  Cook 10 min. or until pasta is tender.  Stir in onions and serve immediately. Serves: 6 top of page In eating we experience a certain special and indefinable well-being.~ Leigh Hunt   Sausage & Escarole Soup   The aroma of cooking sausage, onion and garlic is only a hint of the deeply satisfying taste of this hearty, comforting escarole soup. 1 cup uncooked dried navy beans 1 lb. sweet Italian pork sausage, casing removed 1 large onion, thinly sliced (about 1 cup) 2 cloves garlic, thinly sliced 6 cups Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic) 1 head escarole (about 1 pound), chopped (about 8 cups) Grated Parmesan cheese Freshly ground black pepper Directions: Soak the beans according to the package directions. Drain. Cook the sausage in a 6-quart saucepot over medium-high heat until it's well browned, stirring often to break up meat. Remove the sausage from the saucepot with a slotted spoon. Add the onion to the saucepot and cook for 2 minutes. Add the garlic and cook for 30 seconds. Stir in the broth and beans. Heat to a boil. Reduce the heat to low. Cover and cook for 1 hour and 30 minutes or until the beans are tender.  Return the sausage to the saucepot and add the escarole. Cover and cook for 5 minutes or until the escarole is tender. Serve with the cheese and black pepper. Tip: Escarole is a variety of endive, which grows in a flat head with broad, white ribs that have slightly curly green leaves. Remove the core and trim tough stems. Rinse well under cold running water and pat dry with paper towels. Serves: 6 top of page For those who love it, cooking is at once child's play and adult joy. And cooking done with care is an act of love. ~ Craig Claiborne Easy Pumpkin Soup   2 tablespoons butter 1-1/2 cups sliced fresh mushrooms 1/4 cup chopped red onion 2 tablespoons flour 2 teaspoons curry powder 3 cups canned chicken broth 2 cups canned pumpkin 1 tablespoon sugar 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon nutmeg 1-1/2 cups evaporated milk   Directions: Melt butter in a large saucepan and cook onion and mushrooms until tender, stirring often. Add flour and curry and stir well.   Slowly stir in chicken broth and cook over medium heat until thickened, stirring constantly   Stir in pumpkin, sugar, salt, pepper and nutmeg. Add milk and cook until thoroughly heated.   Serve garnished with parsley or chives.   Serves 6–8 top of page Cookery is naturally the most ancient of the arts, as of all arts it is the most important. ~ George Ellwanger Potato Soup 6 large Idaho potatoes, peeled and cut into pieces 2 large sweet potatoes, peeled and cut into pieces 1 large onion, chopped 4 cups chicken broth or bouillon 2 teaspoons thyme 1- 16 oz. container sour cream 1/2 to 1 stick butter 1/2 cup flour 2 cups milk Salt and pepper to taste Directions: Place potatoes, onion, broth and thyme into a 5-quart pot. Bring to a boil, then cover and simmer for 20 minutes or until potatoes are tender. Melt butter in a medium size saucepan. Stir in flour with a whisk or wooden spoon to make a smooth paste. Add milk, a little at a time, stirring to make the mixture smooth. Bring to a boil, stirring constantly until thickened. Season generously with salt and pepper. Add to the potato mixture. Stir in sour cream. Heat thoroughly and serve. top of page Spread the table and the quarrel will end. ~ Hebrew proverb French Onion Soup 1 tbsp. butter 2 medium onions, thinly sliced 4 cups beef broth 1/3 cup dry sherry 1 tsp. herbes de Provence 1/2 tsp. Worcestershire sauce 2 (3/4-inch thick) slices Nob Hill Trading Co. Bread For Two (we like the de la Campagne variety, in our Bakery) 2 oz. d Affinois or Brie cheese (in our Deli), thinly sliced Direcitons: Prep time: 15 minutes, Cook time: 1 hour Melt butter in a large saucepan. Add onions and cook over medium-high heat for 10 minutes, stirring frequently, or until soft and golden brown. Stir in broth, sherry, herbs and Worcestershire; reduce heat and simmer, covered, for 45 minutes. Spoon into 2 ovenproof bowls and place 1 bread slice in each bowl. Top with cheese and broil for a few minutes or until cheese is bubbly. Makes 2 generous servings. For heartier appetites, double the cheese-topped bread slices. No ovenproof bowls? Place cheese-topped bread on a baking sheet and broil until cheese is melted, then drop into soup bowls. Our new bread for two is the perfect size ? use some for this recipe and serve the rest with the soup. Nutrition Per Serving: Nutrition per serving (784 g): 420 calories, 21 g protein, 14 g total fat (9 g sat., 0 g trans), 49 g carbohydrate, 5 g fiber, 9 g sugar, 45 mg cholesterol, 1960 mg sodium, 9 points top of page Strange to see how a good dinner and feasting reconciles everybody. ~ Samuel Pepys Polka Dot Soup  1 (48-oz.) container chicken broth 2 cups small chunks rotisserie chicken 2/3 cup each: chopped carrots, celery and onion 1/2 cup Ronzoni Acini di Pepe No. 44 (dot pasta) 1½ tsp. dried thyme leaves  Directions: Put all ingredients into a large pot.  Bring to a boil. Cover pot and cook for 30 minutes.  Carefully spoon into soup bowls. Makes about 6 servings. Nutrition Per Serving: Nutrition per serving (407 g): 250 calories, 19 g protein, 10 g total fat (3 g sat., 0 g trans), 22 g carbohydrate, 3 g fiber, 4 g sugar, 50 mg cholesterol, 850 mg sodium, 5 points top of page  If you are ever at a loss to support a flagging conversation, introduce the subject of eating. ~ Leigh Hunt Beef and Barley Soup 1/2 lb. Raleys Black Angus beef sirloin or round steak 1 tbsp. butter (preferably Kerrygold Irish Butter) 4 cups beef broth 1 cup Irish beer (such as Smithwicks) 1/4 cup barley, rinsed and drained 1 each: large onion, carrot and turnip, peeled and cut into small cubes 1 stalk celery, diced Directions: Trim away all visible fat from beef and cut into small cubes. Melt butter in a large saucepan; add beef and cook over medium heat to brown on all sides. Add remaining ingredients to pan and bring to a boil. Reduce heat and simmer, covered, for 1½ hours. Makes 4 to 6 servings. Nutrition Per Serving: Nutrition per serving (based on 5, 344 g): 230 calories, 16 g protein, 10 g total fat (4.5 g sat., 0 g trans), 15 g carbohydrate, 3 g fiber, 5 g sugar, 45 mg cholesterol, 790 mg sodium, 5 points top of page To make a good soup, the pot must only simmer or "smile". ~ French proverb   Chicken and Andouille Gumbo  1/2 of a 12-oz. package Aidells Cajun Style Andouille Sausage, sliced 1/4-inch thick 1/2 lb. boneless, skinless chicken breasts, cut into bite- size pieces 1½ tsp. Cajun seasoning 3/4 cup flour, divided 5 tbsp. oil, divided 1 large onion, chopped 1 small green pepper, seeded and chopped 1 rib celery, chopped 1/2 cup chopped green onions 1/4 cup chopped fresh Italian parsley 2 cloves garlic, minced 4 cups chicken stock, heated Salt and pepper, gumbo filé powder and chopped fresh parsley to taste  Directions: Heat a large skillet over medium-high heat. Add sausage and cook, stirring frequently, until browned on all sides; remove from skillet. Place chicken in a medium bowl with 1/4 cup flour and Cajun seasoning; toss well to coat. Heat 1 tbsp. oil in same skillet; add chicken and cook for 5 minutes or until well browned and set aside. At this point, all vegetables should be chopped and placed in a medium bowl.   Heat remaining oil in a large pot over medium-high heat; stir in remaining flour. Cook, stirring frequently, for 30 minutes, or until roux is the color of chocolate, adjusting heat as necessary. (Reduce heat if the roux is the color of peanut butter before 20 minutes.)   Add vegetables and stir vigorously for 5 minutes. Stir in stock, 1 cup at a time, then add sausage and chicken to pot. Bring to a boil; simmer, covered for 1/2 hour. Uncover and simmer for 30 minutes more.   Season to taste with salt and pepper, then ladle into bowls. Gently stir a bit of gumbo filé powder into each bowl. Sprinkle with fresh parsley if you like. Makes 6 servings. Nutrition Per Serving: Nutrition per serving (312 g): 310 calories, 20 g protein,18 g total fat (4 g sat., 0 g trans), 17 g carbohydrate, 1 g fiber, 2 g sugar, 50 mg cholesterol, 760 mg sodium, 8 points top of page Plenty sits still, hunger is a wanderer. ~ South African Proverb Spicy Bean Soup 1 (32-oz.) container reduced-sodium chicken broth 2 (15-oz.) cans Red Beans or Kidney Beans 1 (14½-oz.) can diced tomatoes with basil, garlic and oregano 3/4 cup each: chopped onion, celery and bell pepper 2 tsp. Tony Chachere's Creole Seasoning  Directions: Bring 1 (32-oz.) container reduced-sodium chicken broth, 2 (15-oz.) cans S & W Red Beans, 1 (14½-oz.) can diced tomatoes with basil, garlic and oregano, 3/4 cup each: chopped onion, celery and bell pepper and 2 tsp. Tony Chachere's Creole Seasoning to a boil in a large saucepan. Reduce heat and simmer, covered, for 30 minutes. Makes 4 to 6 servings. top of page The table is the only place where a man is never bored for the first hour. ~ Jean-Anthelme Brillat-Savarin Kotosoupa Avgolemono: Chicken & Rice Soup with Egg and Lemon In Greek: pronounced ko-TOH-soo-pah av-gho-LEH-mo-no This soup is a favorite with Greek families and frequently served as a first course at the holiday table. There are several variations, and the egg-lemon sauce (avgolemono) is so popular that there are some who make a quick soup in the microwave using canned soup or broth, just to have the opportunity to add the avgolemono sauce, which is the crowning glory. I like to serve this with a pepper grinder on the table for guests to add to taste. 1 chicken, 3-4 pounds, cut in pieces 12 cups of water 2 cups of round rice sea salt ground pepper 1/4 teaspoon of Greek oregano 3 tablespoons of olive oil 2 eggs juice of 2 lemons 1 tablespoon of water Directions: Clean chicken and remove skin and fat. Place the chicken in a large stock pot and add water. Bring to a full boil. Skim off any foam that rises to the top. When the foam stops, reduce heat, cover the soup and simmer until the chicken meat is falling off the bone, (depending on weight, about 2 hours or more). Remove the chicken from the pot and set aside. Strain the broth, return to the pot, and bring to a boil. Add the rice, salt, pepper, oregano, and olive oil. Reduce heat, and simmer until the rice is done, approximately 20 minutes. Remove from the heat. While the rice is cooking, bone the chicken and cut the meat into pieces. In a mixing bowl, beat or whisk the egg whites until foamy. (If using an electric mixer, use speed 3.) Beat in egg yolks, water, and lemon juice. Fill a measuring cup or coffee cup with hot soup broth and add slowly, beating (or whisking) continuously. If the hot liquid is added too quickly, the mixture will curdle. When the mix is fully blended, stir the soup and pour in the egg-lemon mixture slowly. Shake the pot gently to distribute. Do not stir. Add the chicken meat to the soup and serve. Yield: serves 8-10 Shopping tip: Round rice is best for this dish and if not available in your local market, can be found in Asian and other ethnic markets (may be labeled "pearl" rice). First choice as a substitute would be Italian risotto, and last choice would be regular short-grain rice. Long-grain rice is not a good choice for this dish. top of page   I never worry about diets. The only carrots that interest me are the number you get in a diamond. ~ Mae West   Souper Tuesday's Crock Pot Barley Sausage Soup 2 (12-oz.) packages chicken apple sausage, sliced 1-inch thick 1 medium onion, chopped 1 tbsp. olive oil 2 cups sliced carrots 2 tsp. crushed fennel seeds 2 cloves garlic, minced 6 cups reduced-sodium chicken broth 2 (15 oz.) cans white beans, rinsed and drained 3/4 cup barley 1/2 cup roasted bell peppers, chopped 2 tbsp. soy sauce 1 tbsp. chopped fresh oregano or 1 tsp. dried oregano leaves Salt and pepper to taste Sliced fresh basil (optional)  Directions: Prep time: 20 minutes, Cook time: 4½ to 5 hours Brown sausage slices and onion in oil in a large saucepan over medium heat for about 10 minutes or until sausage is browned and onion is soft. Add carrots, fennel seeds and garlic; sauté for an additional 5 minutes. Combine sausage mixture and remaining ingredients except basil in a slow cooker and cook on LOW for 4 to 5 hours. Garnish with basil before serving, if you like. Makes 6 to 8 servings. Nutrition Per Serving: Nutrition per serving (383 g, based on 7): 310 calories, 19 g protein, 18 g total fat (4.5 g sat., 0 g trans), 22 g carbohydrate, 5 g fiber, 2 g sugar, 85 mg cholesterol, 1610 mg sodium, 7 points top of page When our souls are happy they talk about food. ~ Charles Simic Anzac Cookies ANZAC = Australian New Zealand Army Corps.  This is a cookie developed so that it would last a long time without refrigeration or special storage.  I got this recipe from a woman I worked with who got it from the Oakville Grocery where she had formerly worked. Enjoy, Freeman   2 cups oats (regular, not instant or quick) 2 cups flour 1 cup white sugar 1 cup brown sugar 1 cup shredded coconut, toasted 1 cup chopped walnuts, toasted 2 sticks of butter 2 tablespoons Lyle's Golden Syrup (available at Cost Plus, an English product, not always in stock. It is also available at amazon.com) 1/4 cup boiling water 3/4 teaspoon baking soda (not included as part of "dry ingredients" in mixing directions below)   Directions: Mix dry ingredients in a large bowl. Melt butter & Golden Syrup together. Add baking soda to hot water & then pour into butter/syrup. If butter is hot, it may froth up. Add butter mixture to dry ingredients & mix thoroughly. Scoop into 1-inch diameter balls and flatten slightly. Bake on parchment paper. (They spread out a lot when baking.) Bake 15 minutes at 350 degrees.  Makes 3 dozen. top of page Food, like love, must never be a joyless experience. ~ Bert Greene Thank you for visiting.  I hope you come back often.  If you have a favorite recipe you would like to share, please send it to me for consideration.  If we feature it we will list your name as the contributor.  Recipes do not need to be original, just ones you love to make.   For information on buying or selling east bay homes, please contact me at 510-429-4800 or send me a note on the  form.  . Thank you, Joanne P.S.  Be sure to add us to your favorite places. ~ Joanne L. Gardiner, Broker, e-PRO Realtor Advantage Realty Advantage Mortgage Associates 3205 Whipple Road - Union City, California 94587 (510) 429-4800 San Francisco Bay Area  ~ San Francisco East Bay Real Estate web site: http://www.joannegardiner.com     Our primary realty service areas in the San Francisco Bay Area: Hayward, Castro Valley, Fremont, Newark, Niles, San Leandro, San Lorenzo, San Ramon, Sunol, Oakland, Foster City, Burlingame, and San Mateo. The types of real estate in which we specialize are:  single family homes, detached homes, attached homes, duets, condominiums, townhomes, garden homes, PUDs, manufactured homes, mobile homes,  income property, investment property, tri-plexes, four-plexes, apartment property, and special use properties such as churches for sale. ~  Affiliations ~

"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."  ~ Calvin Trillin, US columnist (1935 - )

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