Isn’ it curious how one bowl of soup can drum up so many memories?
Santa Fe is known for many things:
Like whether you prefer red or green chili sauce, how there are more healers there the ‘regular’ folks, it’s rich culture, and so much more…
But I always return to their take on chicken soup, Pozole.
Savory & Spicy
If you ever have a chance to go, make a reservation at Cafe Pasqual’s. A quaint restaurant with local fare that is affordable and made with love. I go there every trip.
It’s coming into flu season here. Yesterday I woke up feeling as if I had swallowed razors. Rumor has it this virus turns into a nasty head cold. The rest of me actually felt pretty good, but who knew what would happen next?…I knew exactly what I needed.
The Taste of Santa Fe
The nurturing effects of a bone broth, with the clearing capabilities of roasted chili’s. Everyone know’s the healing effect’s of chicken soup, but today we will explore it from an Ayurvedic perspective.
Of course, I didn’t follow a recipe, I followed a taste in my heart. But I did make you one 🙂
- 6.5 lbs Chicken (whole, bone in, organs removed)
- 2 tbs. Coriander Seed (a small handful)
- 4 tbs. Dried Oregano (another handful)
- 1 tbs. Black Peppercorns
- 1 tbs. Himalayan Salt
- 1 tbs. Garlic Powder.
- 1 tbs. Ancho Chile Powder
- 1 tbs. Cumin Seeds
- 1 tbs. Minced Garlic
- 1/2 tbs. Dried Lemon Peel
- 1/2 tbs Dried Thyme
- 1 tbs Paprika
- 1/2 tbs Dried Rosemary
- 1/2 tbs Dried Sage
- 1/2 tbs Hing (asofoetida)
Let every thing boil for minimum on hour, but I recommend a little longer. You want the chicken to be falling off the bone. Not listed here is all the scraps from the onion, carrot, celery, and garlic that I used in the soup. Don’t worry, it will all be filtered out.
- 2 Poblano Peppers (2 oz)
- 2 Sweet Italian Peppers (2 oz)
- 2 Jalapeños (1.3 oz)
- 2 Small Yellow Onions (2 oz)
- 1 Monster Carrot- Was the size of 4 regular carrots! (10.3 oz)
- 4 Celery Stalks (4.25 oz)
- Portobello Mushrooms (5.25 oz)
- Hominy- This is what makes is dish unique (20 oz can)
I roasted ALL the vegetable first. This concentrates the flavor, and also makes them have a more warming effect on the body. Which is great for cold climate, and when you have the chills.
I did this preparatory work while the stock was bubbling away. The mushrooms and peppers only take about 20 mins, while the hardier veggies like celery and carrots take longer. So you may want to check it from time to time.
When the chicken is done grab a very large container, and put your strainer inside of it. You may also want to place a cheese cloth on top of it to strain the smaller things. Dump everything in, pull the strainer out, and plan in another bowl to continue draining and cool.
While the chicken is cooling, put the strained brother back into the soup pot. If you have a lot of fat, you can skim it off by holding a spoon horizontal and letting the beads float in. This is called clarifying. I did not have much, and left mine in for flavor. It is a lean soup anyhow.
I got about 12 cups of broth.
Chop up your roasted vegetable and put in the broth. Bring it up to a low simmer. Pull all the meat off the bones, omitting the skin, bone, cartilage, and anything that is not straight meat. Dice the chicken, and put in the simmer soup pot.
I had about 30.5 oz of chicken meat.
This nostalgic soup make 8 hearty bowls worth, with the following macros: 306 calories, 25 carbs, 6 fat, and 38 protein.
Between my garden and my CSA, I had plenty of peppers. The soup was delicious, but not as spicy as I had hoped. If you prefer a more subtle warm up, stick with this recipe. Next time I think I will add some chipotle chilis in Adobo sauce to the stock. …Historically this soups is made with New Mexican chili peppers, and pork instead of chicken.
You may also like to garnish this soup with avocado & cilantro.
Pictured here is: David Frawley, esteemed author, and founder of the American Institute of Vedic Studies; and friend Neva Ingalls, Owner of Inner Domain, a Yoga and Ayurveda Training School.
Here is break down of the qualities that this soup contains per ingredient, I used www.joyfulbelly.com as my reference, and includes link for every ingredient in case you would like more information. Every craving something? Look it up and see why.
- Chicken- grounding, nourishing, sweet
- Yellow Onion- warming, diaphoretic, grounding, sweet
- Carrot- stimulating, purifying, sweet
- Celery- detoxifying, pungent, bitter
- Black Pepper- destroys mucus, pungent, stimulant
- Coriander Seed- digestive aid, bitter, pungent
- Oregano- anti-bacterial, anti-fingal, warming
- Garlic- pungent, moving, decongestant, expectorant
- Cumin- aids digestion & assimilation, drying, blood purifier
- Hing- aids digestion, expectorant, stimulating
- Sweet Pepper- pungent, sweet, bitter, anti-inflammatory
- Hot Pepper- pain killer, anti-inflamatory, anti-bacterial, improves digestion, stimulating, warming, euphoric, thins mucus
- Pozole (corn)- diuretic, drying, warming, sweet
- Mushroom- immune stimulant, detoxifying, grounding
All pictures, except the one of me, are taken by me.
Sweet & Savory Summer Snack
Mmmm this snack is oh so satisfying!
Every once in a while I just get a hankering for beets and olives. Usually when this happen’s I make my way to the salad bar; pairing it with a hardboiled egg, chickpea salad, artichoke hearts, and some tuna fish over romaine.
Yesterday I went to Chestertown’s super cute wine and cheese shop. I got a black & Green olive medley, some Etna Salami (Pistachio & Lemon Scented), and the most delicious Farmer’s Cheddar that has crunchy flavor crystals. Soooo good!
I had a little cheese and olive left over so I cut up a medium size beet and whipped it together with the remainder of the olives and cheese.
2.5 once of Farmer’s Cheddar
1 Medium Beet (2.8 ounces, not pickled)
10 olives – Black & Green
Diced everything, stir and serve!
There are a lot of great smells in the summer season, but fresh basil & garlic are two of my favorites. The aroma will permeate your house, enticing even those that might not be ‘into that kind of stuff.’
A weekend out of town and your basil plant begins to bud. Once that happens you might as well call it quits. To keep your plant producing those pungent leaves, give it a good cutting, and it will come back even stronger.
I made this recipe based on the amount that I cut from my garden, which was approximately 3.75 ounces. It can easily be adjusted to taste.
Ayurveda’s Perspective of Basil
It is a warming herb with sweet, bitter, and pungent tastes. It balances Vata & Kapha, while increasing Pitta. A little goes a long way. It’s qualities are: mobile, hot, easy, dry
Commonly Used For:
- Respiratory Health (mucus buster)
- Enhanced Digestion
- Mental Clarity
- Improving Quality of Sleep
How do you know if this ingrediant agrees with your Dosha? What the heck is a dossier? Take this quiz!
To find out more about Ayurveda’a perspective on the other ingredients used in the recipe please see the resources listed at the bottom of this page.
Basil-3.75 ounce (a packed blender full)
First cold pressed olive oil- 1 cup
Cayenne Pepper- a dash
Lemon Peel- a dash
Minced Garlic- 1 teaspoon
Garlic Paste- 1 squirt
Sea Salt- 1 teaspoon
Black Pepper- 1 teaspoon
Parmesan 1/4 cup
Nutritional (Brewers) Yeast- 1/4 cup
Blend it all together. You may have to open the lid and stir things a bit. Your house will smell so good!
The nutritional yeast and parmesan cheese can easily be substituted for one another.
Some information in this article came from:
The summer garden is bountiful, especially with squash…
My husband came home from a cookout with tons of extra rotisserie chicken the other day.
It was far more then we could ever eat, and I am not one to waste.
I LOVE HOMEMADE CHICKEN STOCK
…and it is especially tasty when it is rotisserie and you have tons of herbs from the garden to enhance it!
This light and refreshing soup took two days to make, but you could do it in one. The beauty of soup is that is doesn’t have to be exact measurements. I sort of just go with my gut, and use what I have on hand.
Chicken- 5 thighs, 2 breasts, 3 drumsticks, and 3 wings
Basil, oregano, thyme – stems and all
1/2 tsp. of cumin seeds
2 Bay leaves
1 tbs of black peppercorns
Onion tops and scraps (bulb goes in the soup)
Bring everything to a boil, then put a lid on it and bring down to a simmer. You are going to lose some water through the process, so best to start out with as much as possible. As it condenses your flavor will become more rich.
At a minimum cook it for 1 hour, but I like to do it until the meat is falling off the bone. Bones give stock so much more flavor.
Let cool and strain the stock from the soup. Pick all the meat out from what has been strained, and place back into the broth. Discard everything else.
1 whole onion bulb
2 normal sized squash
2 normal sized zucchini
One large container of portable mushrooms
Let everything cook until it is soft.
Here is where you choose if you want it to be a one or two days soup.
One day: There will be fat glistening on top. If you are ready to eat right away take a large spoon and place just below, all the fat will run into it. Skim off as much as you can.
Two day: Place in the refrigerator overnight. The fat will solidify, and will come off in a couple large hunks. This is very easy. I prefer this method as it gives all the flavors time to meld.
Heat and enjoy!
Growing up, my cooking was experimental to say the least….
Frankly it years of trial and err.
The thing is I like good food.
So I learned~ as I am not one to waste, or eat something gross.
Anyone that knows me knows that that I need regular ‘feedings’ or I get hangry lol.
Eventually I figured out the flavor profiles that work well together. My mother is an excellent cook. So perhaps some of it came by osmosis, the rest by incessantly asking questions and LOTS of research. The one thing I haven’t grown out of is throwing in a little of this and a little of that.
Now, if I have a certain taste for something, I can create it, and I rarely use an exact recipe. For me that is the ‘oneness’ in cooking. Being present with what my body is craving, gathering the ingredients, and preparing my feast. It is only when my thinking mind get’s involved hat I get myself into trouble.
So I go with my gut …And I try to get the best available ingredients.
Spicy Italian Sausage with Broccoli and Onions
(In order of preparation and placement)
½ Half-cup Arborio rice
1 Container Hatfield spicy Italian sausage (no nitrates)
1 Medium white onion
2 Handfuls broccoli florets
2 Cups chicken broth
(I keep mine alphabetized)
Ancho Chile powder
Red pepper flakes
Preheat Oven to 350
Use a large, oven safe pan/dish with a lid.
When setting this up have a vision of paella, everything is meticulously spaced out. In my perfect world I would get a bite that had sausage, broccoli, onion, and rice all in the same spoonful.
Put rice in the bottom of the pan
Slice the sausage into bite size pieces; place it on top of the rice
Slice the whole onion and arrange between the pieces of sausage
Place broccoli evenly on top of everything else
SLOWLY pour the broth over everything, be careful not to disturb the even layer of rice on the bottom
Add the spices to taste, and use your gut to decide the best amount for you J
The beauty of a one-pot meal: easy cleanup & that the flavors all marry together so well. Especially when the rice soaks up the essences of all the components.