I never know how to start a blog post when I haven’t shared a blog post in a while. An apology – “sorry it’s been so long” – seems a bit self-righteous. I’m fairly certain you’ve been carrying along with your lives just fine while I’ve been offline carrying on with mine.
The “I can’t believe it’s been so long” seems so over-used and obvious that the words do little more than clutter up the page. I would like to tip-toe back into your inbox and with little more than a pleasant hello, but it feels a bit odd to carry on like I never went away.
I wish I could say I was out and about on a safari adventure or something equally exotic, but the boring truth is I packed up my life to move down the street and it took much longer than I expected to put it back in place. I make big excuses about getting my life in order to avoid writing and exercising and pretty much most beneficial things in my life.
I turned off my creative side for awhile, and today I decided to turn it back on. Given the somewhat disastrous state of my kitchen as I sit down to type this evening, I may turn it right back off.
While it lasts, I’m easing back in to things with this easy – and I do mean easy – chicken soup recipe. Pick up a rotisserie chicken, a carton of broth, and some couscous, and you are half-way there. All you have left is some spinach, an onion, and garlic. Give it a half-hour of your time, and you have dinner tonight and lunch tomorrow. So, hello again. Enjoy.
- 3 tablespoons olive oil
- 1 large onion, sliced
- ½ cup pearl (or Israeli) couscous
- 4 cloves garlic, chopped
- 4 cups chicken broth
- salt and pepper, to taste
- ½ rotisserie chicken, shredded
- 1 bunch baby spinach, stems removed
- Parmesan for serving
- Heat the olive oil in a large pot over medium heat.
- Add the onion and couscous and cook, stirring occasionally, for 8-10 minutes. The onion should be soft and the couscous should be lightly browned.
- Add the garlic and cook 1-2 minutes more.
- Now stir in the chicken broth along with as much salt and pepper as you wish. (The original recipe suggested ½ teaspoon slat and ¼ teaspoon pepper).
- Bring the soup to a boil, then reduce head and simmer, stirring occasionally until the couscous is tender.
- Add as much chicken and spinach to the soup as you wish, and stir until the spinach wilts.
- Top with Parmesan before serving.
If desired, you can also add a sprig of fresh rosemary to the pot when you add the garlic.