What I am working on now....Spring Line Sneak Peek

I have really been in the groove lately working on my Body Armour Spring Line. It was actually really hard to stop working on new pieces I am designing to take some pics. of some of the completed designs but here are two of them at least. Hundreds of stainless steel rings have been opened and closed by hand to make the chainmaille and chains in these two pieces. All of the chains in both pieces are handmade. When I come up for air again I will price these and list them in both my Etsy and Art Fire Shop.

Euro 4-in-1 weave Harness/Necklace/Sash

Byzantine Lace Collar with Detachable Shoulder Harness

Soup of the week…Chou vert Frisé (Cabbage) with Artichoke, Giant White Bean and Sausage Soup

Even though I am just cooking for two, I love to make a big pot of soup every week. I purposefully make enough to last for one dinner and several lunches. This way I am not cooking every day but have something easy and delicious for us to eat and in the winter I could eat soup everyday . Planned laziness…gotta love it!
This recipe is adapted from “Tuscan Kale Soup with Artichoke and Chicken Sausage”  found on Taste With The Eyes blog that I  follow.  Artichokes are one of my very favorite vegetables so this immediately attracted me to this recipe. While familiarizing myself with the different foods available at our local Carrefour (French version of a Walmart Super Store) I found large bags of frozen artichoke hearts. Very exciting (for me at least)!  I have yet to be able to find kale so I am using Chou Vert Frisé  (curly leaf green cabbage) that is available here during the winter months.  I added some leftover giant white beans I cooked for another meal to this but I have also made it without them.

Ingredients:

1 small head of Chou Vert Frisé (curly leaf green cabbage) or kale
1 lb. ( 500kg) Toulouse sausage (mild sausage)
1 med. onion diced
1 tsp. fennel seed (crushed)
2 red chili peppers finely chopped or 1 tsp. chili flakes
6-8 frozen artichoke hearts (sliced)
1/2 of a lemon
3 quarts chicken stock

Method:

• Wash cabbage leaves and drain. Remove tough middle stem from leaves and cut into 1-2 inch pieces. Do not worry if they seem too big the cabbage will cook down.  I used about one heaping colander full of torn cabbage leaves for my soup. 
• Remove sausage from casings and crumble into bite size pieces while browning in a large stock pot. When sausage is done remove and drain in a bowl lined with paper towels.
• While this is cooking crush fennel seed in a mortar and pestle.
• Remove excess grease from pot and in same pot Add onion, garlic, chili and crushed fennel and sauté until onion is translucent but not brown.
• If using frozen artichoke heart. Thaw before hand, then slice. Squeeze juice from 1/2 a lemon over the artichoke hearts, add zest if desired
• Return browned sausage to pot. Add artichoke hearts, chicken broth and cabbage leaves to pot.
• Continue cooking stirring occasionally 30 minutes or until  cabbage and artichoke hearts are tender. Adjust seasoning as necessary adding salt and pepper.

Serve with fresh bread and cheese or try a little grated parmesan cheese on top.
Yields: 6+ adult size servings

Coconut Chicken Curry Soup

We are spending the winter in the country house in Barbizon France, which is about an hour outside of Paris. One of the benefits of this is enjoying a big kitchen. So since it has gotten cold outside I have been making a different soup every week. This week I thought I would try something different. This recipe is easy to make, doesn’t take a lot of prep or cooking time and the exotic flavors really appealed to me. Served over white basmati rice this makes a perfect winter dinner for three adults (who all had second helpings) with no leftovers (unfortunately… LOL…I guess I will have to do another soup this week).  I have adapted this recipe from another blog “Cooking for seven”.

Ingredients:

• vegetable or  olive oil
• 4 chicken breasts, sliced thinly
• 1/2 of a large onion, chopped fine
• 1 small green bell pepper, sliced very thin and cut in bit size pieces
• 1 large carrot, peeled and very thinly sliced (with a mandoline)
• 1 tablespoon minced fresh ginger
• 2 Tablespoons dried crushed lemon grass (I am sure the fresh would be better but oh well)
• 2 1/2 cups chicken broth
• 1 can (14 ounces) unsweetened coconut milk, full fat
• 2 Tablespoons curry powder
• 1 jalapeño, seeded, minced
• 2 tablespoons lime juice
• zest from 1 lime
• 1/2 cup* chopped fresh cilantro, plus extra for garnish
• 1/2 cup unsweetened chipped coconut for garnish
• a couple sliced red chili peppers ** (can be served on the side)
• Freshly cooked basmati rice (optional)

* I have to admit I am a cilantro lover so I chopped some extra and sprinkled it on the sliced chicken as it cooked.

** If you are not afraid of a little heat add one or two of the sliced chili pepper in with the jalapeño

Directions:

1) Heat the  oil in a medium sized soup pot over medium heat. Add the sliced chicken* to the oil, season lightly with salt and pepper. Sauté until cooked through and golden. Remove chicken and set aside.

2) Sauté the onion and carrot rounds, adding more oil if necessary, until tender.

2) Return the chicken to the pot with the onions. Add the ginger, lemongrass and lime zest; cook for 1 minute.

3) Add chicken broth, coconut milk, curry powder, chili pepper **and jalapeno. Bring to a simmer over medium heat.

4) Add bell pepper and cilantro and simmer an additional 3 minutes. Stir in lime juice. Season to taste with salt and pepper.

3) Optional: Spoon rice into 3 bowls. Top with a ladle or two of soup. Garnish with additional cilantro and a sprinkling of shredded coconut. Serve with sliced red chili pepper on the side.

Makes approximately 6 servings