Happy spring everybody! April showers bring May flowers! Or in this case, March monsoons bring big water in June. Which is a bit of a mixed blessing. Come summer there should be quite a bit of available water for irrigation, but it's also pushing back people's planting schedules.
Like what? Well Purple Chicken Soup with Matzo Balls for starters! The sure cure for the early spring congestion and general post-Rogue blahs. It's moderately spicy broth with fresh veg, egg noodles and nice dense matzo balls. And so purple you'd think you were cooking with beets!
Spicy Purple Chicken Matzo Ball Soup
1 lb boneless chicken breast
1 1/2 quarts low sodium chicken broth
2 cups fine egg noodles
2 cups diced purple carrot from Thao Produce
1 cup diced celery
1 shallot minced
1 cup chopped green beans
3 tablespoons olive oil
2 tablespoons dried oregano
1 tablespoon dried thyme
1 dried fatali chili minced or ground
1 bay leaf
1 serving of matzo ball mix (see below)
2 tablespoons olive oil
2 large eggs beaten
1/2 cup matzo meal
2 tablespoons broth
pinch of salt
First, mix together everything but the broth, then add the broth and mix until uniform. Then refrigerate for 15 minutes to allow the meal to hydrate, it'll seem thin when you first put it in, but it'll suck all of that moisture into the matzo meal. Make into balls about 1 inch in diameter and drop into the simmering soup (or broth) Cook for 30-40 minutes or until plump and delicious.
And if this inspires you to try some new chilis but don't have the want or the space to grow your own, there are great online resources for dried exotic chilis and hot sauces made from just about anything you can think of. Keep the chill off and the flu away with some spicy goodness. My favorite is The Hot Pepper forums, but if you're looking for something specific, leave a comment and I'll see what I can find.
Stay dry Fresnoodles!