Spice Chicken Soup

The soup is the epitome of comfort, a wonderful food warming soul filled with healthy ingredients and great flavors. Homemade allows the control of the cooked on what happens in each recipe, and the methods and techniques used to create delicious and nutritious. Just this easy to follow soup, soups, step by step in a format that takes the guesswork out of preparation, and allows the home chef to concentrate on creating the perfect soup every time out. The soups are great as appetizers or starters, as a side dish or as a side dish a pot.

Fresh ingredients are the best dishes. To ensure the best quality, invest in fresh meat, vegetables, herbs and spices. Although the beauty of the soup is the ability to use leftovers and items in the refrigerator and pantry that might otherwise spoil when you're exposing them to make a memorable dish, head to the supermarket and buy fresh ingredients.

Soup is a wonderful addition to any meal, and once you make a pot or two, you'll discover it is not really that hard to do. Final adjustments may be made before the soup hit the table. Some soups are finished with special sauces and toppings, allowing each guest to create a dish that suits their particular taste.

        Spiced Chicken Soup

Ingredients

1 tablespoon Olive Oil 2 cups finely chopped Onions 2 tablespoons finely chopped, peeled Fresh Ginger 2 tablespoons minced Garlic 1 cup canned Diced Fire-Roasted Tomatoes 1 tablespoon Ground Coriander 1 tablespoon Ground Cumin 1/2 teaspoon Ground Cardamom 1/4 teaspoon Ground Cinnamon 4 cups Fat-Free Low-Sodium Chicken or Vegetable Broth 1 (12 ounces) Sweet Potato, peeled and cut into 1/2-inch dice (about 2 cups) 12 ounces Boneless, Skinless Chicken Breast, cut into 1/2-inch cubes Coarse Salt, to taste Fresh Ground Black Pepper, to taste 1/4 cup chopped Fresh Cilantro Leaves

Preparation:

1. Heat olive oil in stockpot over medium-low heat. 2. Add chopped onions to hot oil. Sauté onions until tender, about 7 minutes. 3. Stir in chopped ginger, and minced garlic. 4. Sauté additional minute. 5. Stir in fire-roasted tomatoes. Simmer 5 minutes. 6. Stir in ground coriander, ground cumin, ground cardamom, and ground cinnamon. 7. Cook 1 minute. 8. Stir in chicken broth. Bring to a gentle boil. 9. Stir in sweet potato. Simmer 5 minutes. 10. Stir in cubed chicken breast. Cook through about 5 minutes. 11. Season soup with salt and pepper. 12. Serve hot in individual soup bowls. 13. Garnish with chopped fresh cilantro.

TIP of the day: Tricks for using Skewers:

Soak wooden skewers in water for 30 minutes before using
them so they won't burn during cooking.

If you prefer metal skewers, which have a long life, use
square or twisted types, which will hold the food better
than round ones.

To keep food from slipping off during cooking and turning,
use two parallel skewers rather than a single skewer.

If you're using a wooden skewer, as you thread the food
move the pieces close together, with no space showing.
If the skewer is metal, you can leave small spaces between
the pieces.

When using foods with different cooking times (such as shrimp
and beef), don't combine them on the same skewer. Instead,
make skewers of just shrimp or just beef, start cooking the
beef first, and then combine them on a serving platter.

TIPS of the day: Storing Cheese

Storing Cheese

Store the cheese in the fridge. Store tightly in wrapped plastic, away from the air. Air helps the growth of mold on the cheese. If you are a little mold on the outside, just cut it off. The English say if mold won't eat your cheddar it won’t taste very good.  Bring cheese to room temperature before melting. Melt cheese over a low heat to help prevent toughening and separation of oils and liquids. most mature cheese or low water content and age can be frozen without drastic changes in taste and texture. Thaw slowly in the refrigerator for 24 hours or more. If frozen for several months, the cheese may little dry and become crumbly when thawed.