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All I wanna do is have some fun
Nov. 7th, 2011 10:57 pm( H50 )
Also, I made this chicken stock and soup for dinner. I made the stock last night and the soup tonight. The recipe said to let the stock simmer for three hours, but that meant it cooked down way past what was predicted. I only got 4 cups, instead of the promised 8. Which, it was stock, I just watered it down later. But the soup also turned out super thick, even after watering down the stock. I wouldn't add anywhere near that much arugula. It's a leaf, so it cooks down immediately, and by a huge amount, but it still seemed out of proportion to everything else. Maybe I just don't like arugula that much. But I added an extra cup of water near the end, because with the couscous and the chicken, it wasn't even soup consistency, it was just... a bunch of chicken and couscous in a tiny bit of broth. I would also add more lemon, but I am obsessed with lemon and lime, and often add twice as much as I should to things, so maybe other people wouldn't agree.
That may seem like a lot of complaints, but I actually really enjoyed the soup. Maybe it's just because I'm not used to how fast my gas range cooks things, and I boiled off more liquid both times than I meant to. And honestly, the thickness of the soup was good, just surprising. So the only thing I'd really change would be to use maybe half the arugula called for. The chicken, peas, couscous, was all really nice. Not the strongest flavored soup, but it was super easy, and it had a nice balance. It'd be even easier if you didn't bother home-making the stock the day before, but I did the grocery store rotisserie chicken thing, so at least I got a chicken dinner out of it as well.
Tomorrow I'm going out with my mom to the Korean barbeque place in town, which I've been trying to visit since I got back from Korea. I'm really excited, because Korean barbeque was awesome, and I'm hoping it tastes the same here in the states.
Also, I made this chicken stock and soup for dinner. I made the stock last night and the soup tonight. The recipe said to let the stock simmer for three hours, but that meant it cooked down way past what was predicted. I only got 4 cups, instead of the promised 8. Which, it was stock, I just watered it down later. But the soup also turned out super thick, even after watering down the stock. I wouldn't add anywhere near that much arugula. It's a leaf, so it cooks down immediately, and by a huge amount, but it still seemed out of proportion to everything else. Maybe I just don't like arugula that much. But I added an extra cup of water near the end, because with the couscous and the chicken, it wasn't even soup consistency, it was just... a bunch of chicken and couscous in a tiny bit of broth. I would also add more lemon, but I am obsessed with lemon and lime, and often add twice as much as I should to things, so maybe other people wouldn't agree.
That may seem like a lot of complaints, but I actually really enjoyed the soup. Maybe it's just because I'm not used to how fast my gas range cooks things, and I boiled off more liquid both times than I meant to. And honestly, the thickness of the soup was good, just surprising. So the only thing I'd really change would be to use maybe half the arugula called for. The chicken, peas, couscous, was all really nice. Not the strongest flavored soup, but it was super easy, and it had a nice balance. It'd be even easier if you didn't bother home-making the stock the day before, but I did the grocery store rotisserie chicken thing, so at least I got a chicken dinner out of it as well.
Tomorrow I'm going out with my mom to the Korean barbeque place in town, which I've been trying to visit since I got back from Korea. I'm really excited, because Korean barbeque was awesome, and I'm hoping it tastes the same here in the states.
