Well, I say, almost, because this week my tulips and crocus have poked their heads up through the icy soil, and yesterday Joey and I were at the local park, playing on the swings and walking in the playground sand, under clear blue skies.
Today, however, is a different story ... there's a storm sweeping the city, with freezing rain, blustery winds and snow. My garden is now a white powdery mass.
For today's lunch I felt like something warm and nourishing. After a weekend roast, and making chicken stock yesterday here is a tasty lunch-time treat (fresh from my kitchen):
Chicken Gumbo
1 onion (finely chopped)
1/2 cup diced red pepper
2-3 stalks of celery (roughly chopped)
1-2 large cloves of garlic (finely chopped)
Saute the onion first, then add the other ingredients (above) cooking gently for 2 to 3 minutes over a medium heat.
Then add the following:
2-3 cups of homemade chicken stock (with a little chicken meat off the bones - great for texture and flavour! along with carrots, celery, onions and a few herbs from your chicken stock)
1 can of condensed tomato soup
1 can of hot water
2-3 tablespoons of soup mix (dried ok - if you have time soak the split pea soup mixture first for half an hour or so)
1/2 teaspoon of basil, thyme, chili and paprika
Salt and pepper to taste
Simmer the gumbo gently for 20 to 30 minutes
Serve this tasty wee number with lightly toasted whole-grain pita bread and humus.
Enjoy!
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