How do you bring in the New Year? With food, of course! How about lots of snacks, crackers, cheese and dips? We have some amazing savory dips: Southwest, Bacon & Horseradish, Cheddar Ranch, Garlic & Onion, Hot Pepper or Alpine Spinach. All of these are delicious with crackers, pretzels or as sandwich spread.
Starting next week, we’ll turn our focus toward health and talk about great options for delicious, healthy food.
The Country Cupboard will be closing at 3 on New Year’s Eve and will be closed on New Year’s Day. Also, Saturday, 1/3 will we be opening late at 11 and will be open til the normal time – 4 pm.
Cold-Fighting Couscous Chicken Soup
Hopefully sickness is not the way to end your year. We’ve had our share of sickness at our house (in the form of sick guests). Here’s a way to boost your immunity with lots of good antioxidants.
Items in italics available at The Country Cupboard
- 1 cup chopped onions
- 3/4 cup sliced leeks
- 1/2 cup sliced carrots
- 1/2 cup chopped celery
- 1 tablespoon minced ginger
- 1 tablespoon minced lemongrass (or paste) (or 2 drops of essential oil)
- 2 cloves minced garlic
- 1/2 teaspoon ground turmeric
- 4 cups chicken stock (try our Chicken Base)
- 8 ounces cooked chicken, chopped or shredded (we have canned chicken)
- 1 cup pearl couscous
- 1/2 of a lemon
- salt and pepper
- chopped fresh parsley for garnish
- Heat one tablespoon of the stock in a 4 to 5 quart Dutch oven or stock pot over medium. When it begins to sizzle, add the onions, leeks, carrots, and celery. Saute until the vegetables are soft, about 6 minutes. Stir in the ginger, lemongrass, and garlic, and heat until aromatic. Sprinkle the turmeric over the vegetables and stir.
- Add the stock, chicken, and couscous, and bring to a light boil. Reduce heat to maintain a gentle simmer; cook for 15 minutes. Squeeze the half lemon into the soup, taste, and season with salt and pepper to your liking. Top with parsley before serving.