Chicken and Barley Garlic-Ginger Soup with Everything

I have a head cold, and this soup did the trick in making me feel better- warm and nutritious, as well as sinus-clearing. Went into Co-op and bought all seasonal ingredients - the soup was fresher and cheaper because of it! This was seriously an everything goes in the pot, Autumn day kind of soup- and it turned out great. I made a huge pot- probably about a gallon, of really hearty and ingredient-rich soup. Lots to freeze and lots to share.


Ingredients:

1/2 stick butter
4 Tablespoons olive oil
1 Large Bunch of Carrots, diced
(I used organic, rainbow colored carrots for some variety and color- and got them with the giant tops on- a good snack for the chickens)
1 leek, sliced into thin pieces
3 celery stalks, diced
8 cloves garlic, minced
1 pinch red pepper flakes
1 Tablespoon dried basil leaves
1-2 handfuls of favorite mushroom, diced
2 Cups Barley, Dry
1 whole chicken, roasted, then shredded- include all dark and light meat (free range all natural, pre-roasted chicken = cheap, easy and good)
4 quarts chicken stalk (or veggie stock, or bullion, etc)
approx. 1 lb colorful, fingerling potatoes, diced into 1/4" cubes
1 GIANT bunch dandelion greens (a little over 1 lb)
Salt and Pepper to taste




Step 1: In a large stockpot heat oil and butter over medium heat. Add carrots, leeks, celery, garlic, and spices. Cook until fragrant and just tender.

Step 2: Add mushrooms and Potatoes. Grate in a few teaspoons worth of fresh ginger. Cook until mushrooms start to gain color. Add another drizzle of olive oil if needed. Add chicken, broth, and barley. Use a zester or grater to grate all of rest of the fresh ginger into the broth. Bring to a boil, then reduce to a simmer. Cook for about 30 minutes- seasoning to taste and stirring occasionally.

Step 3: When flavors are coming together, soup is fragrant, and barley and potatoes are cooked through, serve soup along with foccacia.

Variations: Endless. Add everything. Spice it up. More greens, more veggies, more spices. Go crazy. Yum.

Coriander Crusted Cod (Recipe)

Coriander Crusted Cod with Smashed Garlic Potatoes in Creamy Dijon Sauce

This is a simple but satisfying dish for 4. I like coming up with light "hunter gatherer" meals- lots of veggies, fruits, greens, and lean protein elements such as nuts and seafood.



Ingredients


4 medium sized fillets of cod, or favorite fresh, white fish
2 Tablespoons coriander seeds
3 teaspoons freshly ground black pepper
1 teaspoon freshly ground salt
olive oil- twice around the pan
1/2 stick butter
2 Tablespoons Dijon mustard
freshly squeezed lemon juice
4 whole large yellow potatoes (peel on)
4 Tablespoons sour cream
4 cloves garlic, minced

Step 1: Cut potatoes in half, and put in a large sauce pan. Cover with at least 1 inch water, and boil until easily pierced with a fork (~15 minutes)

Step 2: Meanwhile, grind together coriander seeds, salt, and pepper in a mortar and pestle. Spread a layer of ground spices over both sides of each cod fillet.

Step 3: Heat olive oil (twice around the pan) in a large skillet over medium heat. Add fillets to heated oil. Sear undersides until nicely browned (~2 minutes). Do not overheat. Oil should not be smoking or popping. Flip each piece of fish and cook for another 2-3 minutes, until just cooked through (fish should be moist throughout, and just turning opaque). Remove fish once cooked, and set aside- cover with foil to keep warm.

Step 4: Once potatoes are tender, drain water. Leaving skins on, place halved potatoes into a bowl. Mash together with sour cream and garlic. Salt and pepper to taste.

Step 5: Heat Dijon mustard and several squirts of freshly squeezed lemon juice in pan over medium heat. Add softened butter, stirring smooth. Do not overheat. sauce should be warm and creamy, but butter should not foam or sizzle.

Step 6: Scoop 1/4 of smashed yellow potatoes onto each plate. Set a piece of coriander crusted cod atop each mound of potatoes. Drizzle with mustard sauce.

Step 7: Serve with favorite veggies or salad. Pictured: mixed greens, shredded carrots, and walnuts, in a light vinaigrette.