Who Is Anastasia?

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New Castle, Indiana Zone 5, United States
When I was 55, I decided to embrace the things I love and hold precious and dear, regardless of anyone else's thoughts and opinion. I am a visual folk artist who loves flowers - my own flowers, grown and/or painted by me. I love good, hearty, exotic foods, and I love to prepare them myself. I love the secret garden situated in my backyard, regardless of how overgrown and wild it gets. No longer able to afford a vacation, this will have to be it for the time being. In the winter months, I still enjoy it. Anyway, here I am sharing my art, favorite recipes, cocktails, gardening tips, and just my usual vents and bantering. After all, I'm old enough to say whatever the heck I want to now ...


My Book Available on AMAZON

Stacey Torres ART Prints

Stacey Torres ART Prints
A very limited selection of reproductions from my paintings can be found here

August 26, 2009

My Greek Chicken Soup

This is a delicious and savory dish that is both warm and wholesome; it's a great soup to serve to company as a main dish with some nice cheesy bread - a soothing comfort food with a kick!

I love chicken soup, and it is a hearty staple in my home. My grandmother used to make a chicken soup that had every vegetable and flavor imaginable all in one pot. She even left the bones in the soup, as most of the good flavor and nutrients came from the marrow. This soup is warm and satisfying any time of the year

Greek Chicken Soup

1/4 c olive oil
1/4 tsp celery salt
2 tbsps sambuca liqueur
2 quarts chicken broth
2 medium carrots, sliced
½ cabbage shredded
Juice of 1 lemon
2 tsp sliced fresh garlic
8-10 tbsps crumbled feta cheese (optional)
2 dashes hot pepper sauce
3 c washed & sliced fresh spinach
1/4 tsp white pepper
2 c shredded cooked chicken
2 c cooked wild rice
2 large Vidalia onions, sliced
1/2 cup sliced celery
1 red bell pepper, sliced
1 green bell pepper, sliced
1 tsp crushed peppercorns

In a large saucepan, sauté the carrots, cabbage, celery, onion, green and red bell peppers and garlic in oil over medium heat or flame until vegetables are tender.

Add the Sambuca and lemon juice, then sauté about five minutes. Add the broth, chicken, peppercorns, hot pepper sauce, white pepper, celery salt & spinach. Simmer for 20 minutes before adding the cooked rice. Once you have 'bowled' everything up, you can garnish each bowl with a tablespoon of cheese.

1 comment:

I would love to hear from you regarding this post. Please feel free to leave your comments. All the best, Anastasia a/k/a Stacey

The Backyard --Today's Vacation Spot

The Backyard --Today's Vacation Spot
A simple garden meal in the shade. No, it's not my backyard, but it looks identical to the one I grew up with at our home in Queens. Looking for an original pic of it to post soon!

Old Fashioned Tips