The Birth of Ollie's Yummy in Your Tummy

 Ollie's Yummy in Your Tummy came to be out of two separate events in my life. My youngest son loved to cook with me. At an early age he declared he wanted to open a restaurant when he was older, called "Tyler's Yummy in Your Tummy" He never did open that restaurant but I loved the name and decided to use it for my Blog on Cooking and Recipes.



 "Ollie" replaced the name "Tyler" in the title simply because that same son suggested the nickname Ollie when my first grandchild was born. My middle name is Olive after my Grandmother, and I became Grandma Ollie to my grandchildren. And thus Ollie's Yummy in Your Tummy was born!



 This blog will be a collection of recipes - family, my own, and any others I can find in my collection. I've been cooking for almost 50 years - having started as a pre-teen. In Ollie's Yummy in Your Tummy I'll share my favourite recipes, tips and techniques with you.

Tuesday, November 11, 2014

Moroccan Soup With Lentils, Chickpeas & Chicken

I had to work very hard to produce this yummy Moroccan soup. The original recipe had far too much cumin in it, which I did not know until I'd made a large batch and tasted it. 

So I began adding items (Carrots, Chicken & Rice) and adjusting spices to offset the heavy cumin flavour. Eventually I got it right and ended up with a yummy, albeit spicy, soup/stew. 

I'm afraid I have no photos of the process but on the left is the finished product. It made a huge pot which should freeze well and feed hubs and I for several meals.

Here's what I used:

2 chicken breasts cut into small stew-size chunks
3 medium carrots, cut into rounds
3 stalks of celery cut into small pieces
4 garlic cloves thinly sliced
1 Tbsp of Extra-Virgin Olive Oil
1 Onion, roughly chopped
1 can chickpeas, drained
1 can lentils, drained 
1 can tomatoes
1/2 lb of cauliflower flowers
6 cups of vegetable or chicken stock. I actually used turkey stock and it added a nice flavour
1 bay leaf
1 tsp. cumin
1 tsp. tumeric
1/2 - 1 tsp of cayenne pepper depending how spicy you like your food
1 tsp. cinammon
1/2 tsp of salt
1/2 cup of uncooked rice

Optional: Omit the chicken and use vegetable broth for a vegetarian meal 

Here's what I did:

Saute the chicken pieces in hot oil until nicely browned on both sides. Remove from pan and put pieces in a large pot on the stove. Saute the onion, celery, garlic slices and carrot in the hot oil (add a bit more if needed) until the onion is soft and translucent. Toss all of this into the soup pot with the chicken.

Now add all the other ingredients except the rice. Bring to boil, reduce heat andsimmer for about 1 hour. Meantime cook the rice in a pot of water. 

When the soup is ready (the vegetables must be soft) put 1/2 cup of rice in each soup bowl and 2 cups of the soup. Serve with Naan or fresh rolls. 

Makes a very filling, nutritious and yummy soup for a cold winter evening.