A Summer Soup Break

A few summers ago to be "healthier," I tried to cut corn out of my summer cooking repertoire. What a mistake. Fresh sweet corn offers a special taste of summer goodness that it turns out is actually pretty good for you.

So with a leftover cob and another whole one in the fridge, I thought I'd try my hand at a little chicken and corn soup. Also leftover? Two strips of bacon whose compatriots made my quiche of last week so tasty and the sole survivor of a 3-breast chicken package.

Put it all together and you have a wonderfully rich summer-time lunch. I usually lean on lighter cuisine when the weather is so steamy, but sometimes having something that's not too heavy but still hearty is a nice change of pace.

Corn and Chicken Soup

2 strips smoked bacon, cut into 1/2-inch pieces

1 large onion, diced

2 small potatoes, diced

1 corn cob (leftover, no kernels)

1 whole corn cob

2 cups 1 % milk

1 chicken breast

5-6 leaves basil

Salt

In a larger sauce pan or dutch oven, over high heat start to cook bacon pieces. When they begin to crisp up, add the diced onion and potato. Cook, stirring, until onions are translucent and potatoes are slightly tender. The potato is adding some starchy heft to the broth. You could skip it, but it makes it a little heartier and adds texture.

Meanwhile, cut the chicken breast into three sections (mine was huge.) Place it on top of the onion/bacon mixture and add the milk to cover. Bring to a simmer then lower the heat to keep it just steaming and poach the chicken until cooked the whole way through. (I pulled it out to check.) Mine took about 15 minutes, but it really depends on the size of the breast, so best to check.

Remove the chicken breasts and set aside. Cut the kernels off the whole corn cob. I've seen "easy" ways to do this that involve multiple bowls, etc. Um, no. Just go slow and cut from midway on the cob, downward, on a cutting board with a sharp knife. Then flip the cob upside down and repeat. If you don't get the kernels cut close to the cob, don't worry, you'll get all that goodness out when you...

Add the de-kerneled cobs to the milk-onion-bacon mixture and keep the mixture at a simmer. While the cobs are getting nice and warm, shred the chicken into bite size pieces. Remove the cobs with tongs and hold up on a cutting board. Scrape the cob with a knife to get out all the remnant corn bits and return the bits and their liquid to the pot. Add the chicken and uncooked reserve kernels into the pot. Salt to taste. Simmer 5 minutes. Stir in some basil leaves and serve.

Tally:

Leftover bits and pieces come together for big flavor

A hearty summer soup to break up the lighter fare and fuels some summertime adventures

Corn's sweet summer flavor pops in this soup

Cold Lentil Salad with Feta and Thyme

Sometimes a winter food needs to come out and play in the summer heat. Lentils, while wonderful in a hearty soup or a spicy Indian dish, don't usually conjure memories of hot summer days. But that's actually how I first came to enjoy them. My mother started making this cold lentil salad one summer and it became a favorite. And who can deny it's appeal: salty feta, tangy lemon, the subtle but persistent taste of thyme melding with the earthy lentils. It's a healthy, hearty salad that is best made ahead and allowed to soak in its flavors.

Of course, that means it has to make it to the refrigerator unscathed. Go ahead and have a bowl. Say you're adjusting the flavors. I won't tell.

So don't let those lovely, healthy and *thrifty* lentils waste away in the pantry until the first frost. With this salad, it's thyme for them to come out and party (and apparently inspire bad puns.)

Cold Lentil Salad with Feta and Thyme

1 - 1 1/2 cups lentils, rinsed

Water to cover

2 cloves garlic, minced

1 lemon, juiced

2 Tablespoons olive oil

10 sprigs fresh thyme

Salt and pepper

2 ribs celery, diced

1 medium onion, diced

2 tomatoes, diced

Feta, crumbled, to taste (I usually use about 1/3 cup)

Rinse and sort through the lentils in a strainer to make sure there are no stones. I have only had this happen once, but why risk it?

Place lentils in a saucepan and cover with water. Cook on medium-high until lentils are tender, about 20 minutes. Drain the lentils and set aside.

In a large bowl, mix the garlic, oil, lemon juice and the thyme leaves. Yes, it is a pain to pull off the thyme from their woody stems, but totally worth it. It's easier if the thyme is not wet, so washing it ahead of time is a really good idea.

Mix in the lentils and when cool add the celery, onion, tomato and feta. Salt and pepper to taste.

Serve cold as a lighter lunch or dinner or a side dish.

Tally:

Lentils offer lean protein at a low price

Summer flavors make this a great cold treat for a hot day

A make-ahead dish, this is perfect for summer visitors

Getaway Grilling

Despite the odd year we've been having (see the no-moneymoon), Mr. Lemon and I are able to take a deep breath and recognize the sweeter stuff in life. Tops on that list: outdoor space. This steamy summer may have us hiding in the AC-cooled apartment during the day, but at nightfall, when the temperature drops, we've been eating dinner on the terrace.

And better yet, we've been making dinner out there, too. We've got a little grill and we're making the most of it. Grilling's a healthy way to get a lot of flavor out of not only lean meats, but those uber-healthy, CSA-supplied dark greens, too. So on a recent hot night, with some on-sale chicken breasts pulled from the freezer and a bag o' greens from the CSA, our little terrace turned into a Caribbean getaway.

Caribbean Spice-Rubbed Chicken

1/4 teaspoon cinnamon

1/2 teaspoon allspice

1/4 teaspoon nutmeg

6 sprigs fresh thyme

1/2 teaspoon chili powder

4 cloves garlic, minced

1 Tablespoon olive oil

2 chicken breasts (this proportion could also 'rub' up to 4 breasts)

Combine the spices, oil, thyme and garlic in a shallow dish or bowl, and add the washed and dried chicken breast. Rub in the spices, all over. Cover with plastic wrap and marinate in refrigerator for half an hour (or more.)

Grill over indirect heat, about 10 minutes each side until done. You could broil this easily, too.

Grilled Collards in a Bag

I saw the adorable Jamie Oliver make his greens this way on his Cooking Channel show, and whether it was his charming accent or his use of lemon, he had me convinced that this was the solution to my CSA-greens overload. And it turns out he is 100% correct. This method can't be beat and the greens are not bitter, have a silky texture and still keep all their healthy nutrients and fiber.

2-3 cups collards/greens/what-have-you, rinsed and trimmed (Take off the really thick part of the stalk)

1/2 lemon

2 Tablespoons olive oil

Salt and ground pepper

Create a bag with tin foil: use two sheets about two feet long each. Place sheets one on top of the other and fold over, then fold two sides, leaving the fourth side open and creating a "bag"

In the bag, place the greens, torn into large pieces, along with the olive oil, the juice of half a lemon, salt and pepper. Seal the fourth side and grill for 20 minutes.

It wasn't the deck of a boat, or a beach bungalow's porch, but sitting out there enjoying our spicy chicken and greens, we felt like we had found our own little tranquil island escape in the big noisy city.

Tally:

Chicken breast w/bone, not the healthiest, but grilling drains some fat away

A flavor-packed way to get our "greens" in without adding porky bits

Grilling takes away a dark green's bitterness in one simple step (no blanching!)

Fast dinner that doesn't heat up the kitchen