Recipe of the week: March 2, 2017
Turkey Kale Brown Rice Soup by Giada
Okay baked goods are great but it’s time to get back to lower calorie, healthy eating. This winning recipe from chef Giada De Laurentiis of the Food Network is simple but unique using shallots and herbs de Provence (a combination savory, marjoram, rosemary, thyme and oregano) and will taste like restaurant quality right out of your kitchen.
While the recipe calls for cooked brown rice, if you add it uncooked into the soup bring it to a boil and cook it a little longer, it will thicken to more of a porridge, always a Cozmeena favorite. Also, using diced tomatoes with jalepeno or adding jalepeno with regular tomatoes gives it a great kick. You can always use 1/2 tsp dried red pepper flakes if you don’t have jalepenos.
In the Cozmeena tradition, this soup is wonderfully warming, comforting and satisfying, has incredibly rich flavor and textures and you’ll know in your heart that you’re filling your body with the best possible high test fuel for great performance in mind, body and spirit! Your mind will be calm knowing you are feeding your body so well, your body will run like the amazing engine that it is and your spirit will soar from the confidence knowing you’re doing everything you can to take care of yourself.
Don’t forget to pick up a loaf of multigrain or organic whole wheat bread from the Acme bakery, Trader Joe’s or Tavalo to soak it up the last drop of this wonderful broth. Lastly, keep extra chicken stock on hand to thin as needed.
Enjoy this yummy, yummy YUM!