Lately I have been very mishkabibbled. It is a word my husband uses and roughly translated it means out of sorts, anxious, discombobulated and uncertain. Whether this is an actual word or a word he has made up I am not 100% sure.
It appears to be a corruption of ishkabibble which also has a complicated history but a different meaning altogether. Anyway, he swears this was used in Montreal when he was growing up – I think he has coined a new word.
Either way this word, real or made up, perfectly encapsulates my state of being. I am currently at home doing bits of freelance work and also working on recipes and blogposts. This sounds great until you add a little background information.
Every day there’s 2-5 builders drilling, hammering, tearing down walls and tracking mud in and out of the house as they work on the kitchen. The incessant noise and mess make my head hurt literally and figuratively. I feel as if I can’t hear myself think, my train of thought constantly interrupted.
But as Robert Frost said ‘the best way out is always through’ which, in this case, means I just have to ride the chaos and disruption until we have a lovely new kitchen in place. And in the meantime muddle through and stop being mishkabibbled!
Publishing a new post always makes me feel like I have achieved something and this recipe for Peruvian Aguadito caught my eye in a book I was sent to review, Tori Haschka’s Cut the Carbs: 100 Recipes to Help You Ditch White Carbs and Feel Great.
What I really liked about this book, is that Tori doesn’t demonise carbs but instead explains why she had stop relying on them (following an illness) and provides varied and accessible recipes that exclude the big four whites (bread, potatoes, rice and pasta).
While I feel that the book is slightly let down by the photography or, possibly, the printing, there’s lots of recipes that look and sound appetising without making you feel deprived – Peach pulled pork with dirty quinoa, White bean colcannon with sticky braised beef even several dessert options that aren’t entirely fruit-based. If you are looking to cut carbs or realign your eating habits this book has some great ideas.
More healthy soups to try
- Spinach, Coconut and Zucchini Soup
- Pressure cooker Italian chicken soup
- Pressure cooker sweet potato, chickpea and red lentil soup
- Restorative Greek lemon, chicken and rice soup
Peruvian aguadito – quinoa, chicken & coriander soup
Ingredients
- 1 large bunch coriander cilantro
- 2 banana shallots or 1 medium white onion roughly chopped
- 2 garlic cloves peeled
- 3-5 tbsp virgin olive oil more to drizzle
- 1 litre | 4 cups hot chicken stock I used Knorr stock pot
- 100 g | 3.5oz quinoa
- 150 g | 5.3oz frozen peas
- 350 g | 12.3oz shredded cooked chicken or 2 raw skinless chicken breasts
- 1 tsp salt
- 1 green chilli deseeded and finely chopped (optional)
- lime wedges to serve
- Pepper to season
Instructions
- Rinse the coriander then put half in a food processor together with with the shallots, garlic and half the olive oil. Blitz to a paste.
- Fry the paste in a saucepan over medium heat for 3-4 minutes.
- Add the chicken stock and bring to a simmer. Add the quinoa.
- Simmer for 15 minutes or until the quinoa is cooked through.
- Add the chicken and frozen peas and cook until piping hot (4-5 minutes).
- Pulse the remaining coriander and salt in a food processor with 1-2 tbsp olive oil (or thin with a little water) until you have a paste.
- Divide the soup into bowls and stir in the coriander paste and chopped chilli (if using). Check the seasoning. Serve with wedges of lime and small drizzle of olive oil.
Notes
Natasha @ Salt & Lavender says
Love your twist on this soup, Lucy! And your photos are gorgeous as always!
Dimitri says
Where did you find this plates?
Lucy Parissi says
The bowls are from Anthropologie. The large tray was a wedding gift from Greece. The smaller Ovenex baking tray is from Ebay. Hope this helps!
Unknown says
it's also supposed to have peruvian corn and carrots quinoa is not in the classic aguadito recipe but i think iwould taste good!!
Anonymous says
Quinoa in aguadito? Just because quinoa is Peruvian ingredient it doesn't traditionally go in aguaditos….but nice touch and pictures
Lucy Parissi says
I do mention that it is NOT traditionally used… however it is delicious in the soup
Galina Varese says
Gorgeous! Pinned to my Inspiring recipes board.
Thalia @ butter and brioche says
I have never made a soup like this before.. seriously WOW it looks delicious. I love that it has quinoa in it especially, I can't get enough of the stuff at the moment. I definitely will be making this, thanks for the recipe Lucy!
Anonymous says
Hi Lucy!I've found your website recently, and it's so beautiful 🙂 I love this recipe, looks really tasty 🙂
Bea
http://www.beascookbook.com
Lucy Parissi says
Thanks Bea! I will pop over to check your site out too xx
belleau kitchen says
that soup looks really rather stunning (I love your bowl and plates) and I love that you've put the quinoa into the soup, i've not done that before. Sounds gorgeous! Looks gorgeous!
Lucy Parissi says
Thanks Dom. I hadn't used quinoa in soup before but it is a nice alternative to rice or pasta if you are watching your carbs. I think I will be using it more and more.
Julia@ Vikalinka says
What a gorgeous soup, Lucy! I am so making it! Yum. My husband also makes up words…must be a Canadian thing. 😉
Lucy Parissi says
I think it is a Canadian thing. Or possibly a 'been married for yonks' thing. Either way it's rather lovely.