Chicken Soup with Chickpeas & Za’atar

It’s October, while we still haven’t turned on the furnace, there’s definitely a chill in the air, and it feels great to wear a sweater.  My sister came over to play cards last night, actually we needed to practice as we’re having a card night with friends later this week, and we haven’t played since the spring.  We played Kings Corners, which is fun, strategic, and frustrating, which for me is the perfect card game.  For supper I decided to make soup in celebration of autumn, along with a simple cheese & veggie flatbread.

I wanted to make Posole, because of a dream I’d had recently.  After explaining to anyone who wanted to hear (in my dream) that a bowl of heated dirt was not, in fact, true Posole, I awoke wanting to make the real thing.  But living on an island, we can’t always go out and buy things like Hominy & the right Chilies. Staring into my pantry, I spotted jars of Za’atar and Sumac, and my brain clicked into place, so I grabbed them as well as smoked paprika and a tin of chickpeas.  With a great chicken stock ready, and a chicken breast in the freezer, I knew that they would come together to make a hearty soup.

The meal started with a small dish of Baba Ghanoush and some sweet potato crackers, along with a yummy Sangiovese. Next up was the soup with the flatbread.  The soup had so much flavour, with a deep broth, full of chickpeas, carrots, and pulled chicken.  Not a huge meal, but an absolutely perfect Card Night supper.

Enjoy making this soup, as it is fragrant and warming, and follows all the methods for a delicious braised meal. Note that the mix I use for Za’atar follows.   Continue reading

Poultry Gravy (do ahead, or for when you just want some)

IMG_8597Sometimes it’s just way easier to do something ahead of time.

Every “gather-round-the-table” celebration is more enjoyable if the tasks are shared between several, and it isn’t all done “just before”. When a turkey is pulled from the oven, and set to rest on its cutting board, there are usually other pots simmering, and people talking & visiting. So here’s a tip.

Make your gravy ahead of time. Any juices from your bird can be set in the fridge for the next day or two, making it easy to remove any fat. Then the juices can be frozen, ready for the next time you want gravy. The only downside to this is that you need to have kept those juices for that time.

Here’s a do-ahead gravy that is started from scratch, using some bits of poultry like wings, neck, or even chopped up legs. You can make as much as you want on a day that you pick.

For this year’s Thanksgiving feast, the turkey, stuffing, and three side dishes will be brought by others, leaving me to do a couple of pies, cranberry sauce, potatoes & gravy. As ours truly is the “home-that-gathers”, I am looking forward to the happy chatter and laughter that I am so very thankful for.IMG_8594

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