Clear(ish) skies are predicted for the next five days up here in northern California.
Ummm, you guys, FIVE days!
It feels like it has been gloomy and raining for forever, which is ridiculous because it's only been (maybe) a month. However long, this rain has made me realize how much I need sunshine in my life. Lots and lots of sunshine.
It's also shown me how spoiled I am by all the California sunshine.
Which is hilarious because there was once a time not too long ago when I tried to convince the husband to look for jobs in Oregon and Washington.
Worst idea ever.
Anywayyyy, hip hip hooray! it's Saturday! and I have a confession.
Our new favorite family activity since the weather has been so crummy is touring model homes in new communities sprouting up all over our area. I don't know who has more fun me or Octavian.
Actually, I do. Octavian totally has the most fun.
If we even suggest looking at houses he says, "OK. yes. Let's go. Let's go looking at howses". And the entire drive there he repeats, "See houuusee. See house. HOWWSSSE" and then "Bimp, bimp...BIMP"!
So if you're ever bored on a rainy day with an energy-filled child, model home tours may just be the answer.In our defense, we are hoping to purchase a home in the near(ish) future, so it's not just for Octavian and drool over my dream kitchen.
I decided I would celebrate the coming of blue skies with a delicious cilantro soup with chicken and peas. It's a piece of cake to cook up and is ready in under 30 minutes. A super easy weeknight dinner, and equally impressive for entertaining.
As the name of the soup implies, there is a lot of coriander (cilantro) in this soup. If cilantro isn't your thing, you may want to sit this soup out; however, if you love this herb anywhere near as much as I do, you will really enjoy a hot bowl of this soup on a cold day.
Coriander Quinoa Soup with Chicken and Peas (Peruvian Aguadito)
Prep Time: 5 minutes / Cook Time: 25 minutes / Total Time: 30 minutes
2 large bunches fresh coriander (cilantro)
3 cloves garlic, minced
1 jalapeno, finely chopped
7 cups water or chicken stock
2 raw boneless, skinless chicken breasts, chopped into small pieces (or 2 cups shredded chicken)
1/2 cup quinoa or rice
16 ounces fresh or frozen peas
salt and pepper
Fresh lime for serving
- Into the bowl of a large food processor, pulse the coriander, shallots, garlic and approximately 2 Tablespoons olive oil until blended into a fine paste.
- In a large pot or Dutch oven over medium heat, cook the blended coriander paste for approximately 2-4 minutes, stirring constantly. Add the chopped jalapeno and cook for one minute more. Add the water or chicken stock to the pot and stir.
- Increase heat to high and bring stock to a boil. Once boiling, reduce heat to low and add the quinoa and chicken. Cover and simmer for approximately 15 minutes or until the quinoa is cooked through.
- Add the peas and cook an additional 5 minutes or so (if using fresh peas, you may need to simmer a few minutes longer).
- Serve soup hot with fresh lime wedges, green onion, sour cream or cheese.
Note: if adding pre-shredded chicken, add at the same time as the peas.