Friday, June 29, 2012

Itchy and Scratchy

Did anyone else religiously watch Friends and memorize every episode that was ever aired? Do you remember the episode where Phoebe and Charlie Sheen, her love interest at the time, get the chicken pox together? And to stop them from scratching, the "friends" duct tape oven mitts to their hands?

Meeeee too! Total soul mates!

I had a Friends moment this week. Our lives are so similar!

Prior to our trip to Cape Cod, Jerry decided to roll around in poison ivy, just to make that 5 hour drive extra special! His itch only intensified as the days past until I was certain I was going to find him in the kitchen in full-on Saw position, debating which leg to cut off first. It eventually culminated in Jerry being in so much pain, he could barely stand and us making an emergency trip to the local Urgent Care Clinic, where we learned that Jerry had a serious infection. 

One of the most annoying/endearing things about Jerry is his ability to morph into a 5 year old at any given moment. Whether it be to show you his boogers or to ask for help because he isn't feeling well, his child-like nature sucks me every time!

I spent the majority of Thursday with my sick man/child, threatening to cut his hands off if he didn't stop scratching and preparing his favorite comfort foods. I made his requested meal of scrambled eggs and Heinz beans (because, apparently, he becomes Charles Dickens when he's sick) for lunch, but dinner was going to be something we could both enjoy, soup! Because who does't enjoy soup in the middle of a heat wave?!

I'm not usually one to make meat, but for my little/big guy, I made the exception.

Chicken Meatball Soup for the Poison Ivyed Soul

by Bonnie Graham
Keywords: soup/stew tomato grain chicken

    Chicken Meatballs Ingredients
    • 1 package lean ground chicken
    • 2 cloves garlic, grated
    • 1 1/2 slices of bread, broken into smaller pieces
    • 1/2 c Italian seasoned bread crumbs
    • 2 tbsp oil
    • 1 1/2 tsp oregano
    • 1 tsp fennel seed
    • 7 basil leaves, ciffonade
    • 1 egg
    • salt and pepper, to taste
    Soup Ingredients
    • 1 large onion, diced
    • 2 -3 garlic cloves
    • 2 carrots, sliced
    • 1 large can of diced tomatoes in juice
    • 2 1/2 tsp oregano
    • 1 1/2 tsp celery seed
    • 1 tsp red pepper flakes (optional)
    • 1 cup cooked wheat berries (or preferred grain)
    • 1 cup cannelli beans
    • 2 cups low sodium chicken broth
    • 1 handful parsley, chopped
    • salt and pepper, to taste
    1. Combine all of the meatball ingredients in a large bowl.
    2. Heat non-stick pot with olive oil over medium-high heat. With wet hands, roll chicken meatballs and drop into hot pot. Cook meatballs in batches. Be sure not to crowd the pan.
    3. Flip meatballs to ensure even browning. Don't worry about the meatball being cooked all the way through as you'll be adding it to the soup later.
    4. Once you have finished browning your meatballs, put them to one side. In the same pan, over medium heat, add onions and garlic. Season with salt and pepper and add in some of your spices. Let soften.
    5. Add carrots. Season with another sprinkle of spices. Saute a few minutes.
    6. Add tomatoes, grains, and beans. Sprinkle in the rest of your seasoning.
    7. Allow soup mixture to come to a simmer, then add broth and parsley. Mix well.
    8. Once broth has been added, add chicken meatballs back to the pot.
    9. Allow pot to come to a low boil then reduce heat to maintain a simmer.
    10. Simmer for 20 to 25 minutes, or whenever your carrots are at a desired tenderness.
    11. Remove oven mitts so eating can commence!
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