Sephardic-Chick Chicken Soup
During the winter months and Jewish holidays, my mom would fill our home with the aroma of her homemade chicken soup. It simmered for hours, filling the house with the rich scent of schmaltz, sweet carrots, and aromatic herbs. Those were cherished moments I deeply miss.
Now, living away from my family in Denver, Colorado, I’ve brought that love for my mom’s chicken soup into my own kitchen. Blending my Ashkenazi and Sephardic roots, I’ve created a comforting homage — a flavorful, herbaceous soup that evolves with every batch. This is the base of my most beloved version, though it changes slightly each time I make it.
Click on the tabs below, and check out the recipe
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Click on the tabs below, and check out the recipe 〰️
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-1 pound of bone in, skin on chicken parts— I like to use intact legs (thighs and drumstick attached)
-1 full lemon (zest and juice)
-4 large carrots
-1 parsnip
-1 full yellow onion
-1 full garlic head, cut in half.
-2 tbsp Zhoug (a Yemen spice with cilantro, lemon, jalapeno) homemade or from Trader Joes
-1 bag of spinach
-1 whole bunch of dill
-1/2 bunch of parsley and cilantro
-black pepper and salt to taste
-2 quart containers of homemade chicken stock or a carton of chicken stock and 4 cups of water with 2 cubs bullion (honestly, both are great options)
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-Preheat oven to 375
-Season chicken with salt and pepper + little bit of olive oil and place on a sheet pan with carrot, onion, garlic, and parsnip. Chop the carrots parsnips and onions into bite size pieces, encouraging them to evenly cook. Cook all the ingredients halfway through— about 25 minutes
-Once oven ingredients are half cooked, place a big pot on the stove with the chicken stock and drop all the ingredients from the sheet pan into the pot. Let the pot come to a boil
-Once boiling, add potatoes and reduce to simmer until the chicken is fully cooked
-Remove chicken when reached an intern temperature of 175 degrees.
-Shred once cooled enough and add back to the broth
-Season broth, add the remaining ingredients besides the herbs and the lemon
-Taste broth— if it needs more salt, you may want to add a chicken bouillon cube.
-Add herbs, and and lemon zest and lemon juice, remove from heat. Serve with crunchy bread.
Not An Influencer Salmon Rice Bowl
Alright, I know Emily Mariko claims she invented the salmon rice bowl — but let’s be real. I’ve been making this dish for years, and mine easily beats any 4.5 million follower influencer’s version.
I use Verlaso salmon (truly the best), baking it skin-side down until it’s perfectly crispy. With high-quality nori, mayo, and all the fixings, I turn it into a healthy, satisfying little masterpiece. And trust me — it’s made with love. Something Mrs. Mariko’s might be missing, too.
click on the tabs below, and check out the recipe
〰️
click on the tabs below, and check out the recipe 〰️
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For the salmon:
-6 ounces of Atlantic Salmon (any kind but I use Verlaso)
-1 lemon wedge
- s&p to taste
For The Rice:
-1 cup of uncooked Jasmine Rice
-1 sheet of Kombu (for flavor. Optional)
-1 tsp Ghee (optional)
Toppings:
-Siracha
-Scallions
-Kewpie Mayo
-Kimchi
-Avocado
-Furikake
-Nori Sheets
-Anything that sounds good
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PREHEAT THE OVEN TO 400:
Follow Jasmine Rice water to rice ratio instructions and cook with 1 tsp of ghee and kombu. Time your rice and do not peak!
In the meantime:
In a non stick pan, place your salmon skin side down, on medium heat, until it gets VERY crispy.
Place in oven once skin is perfectly crisp to cook the center to desired temp. I like medium cook (juicy and a little raw-- about 6 more minutes.
Once rice and salmon are done cooking, measure rice to serving portion you'd like (1/3 cup is perfect fro me). Place on dish with your perfectly cooked salmon.
To make this the perfect bowl:
-top with sliced avocado, 1 tsp of kewpie mayo, and 1 tsp of Siracha and 1 tsp of Furikake
Once topped, place nori sheets on the side (will get soggy if you don't)
Optional:
Eat with kimchi and mash salmon into the rice to make the perfect consistency to scoop up with your nori wrap to make the PERFECT little bite.