Quick Chicken Soup, v2

John was feeling poorly and the leeks were on their last legs - time for chicken soup! Sauteeing the aromatics in a couple of tablespoons of butter gave the broth some richness, but not enough to roil an upset tummy. A squeeze of lemon juice at the end made for a nice contrasting sharpness. While this was pretty tasty for something made without broth and cooked so quickly, I'll be looking for ways to make it more flavorful without adding cooking time.

• 2 T butter
• 4 c leeks, chopped
• 1-1/2 c carrots, chopped
• 1-1/2 c celery, chopped
• 6 cloves garlic
• 2.5 lbs. chicken thighs
• bouquet garni (several sprigs of parsley, several sprigs of thyme, 2 t black peppercorns tied in cheesecloth)
• 6 c water
• salt and pepper to taste
• 6 oz. baby spinach
• scallions, chopped, for garnished
• lemon wedges

Saute the leeks, garlic, carrots and celery in the butter over medium heat till vegetables are softening, about 3-5 minutes. Add the chicken and brown it briefly on both sides, 5-6 minutes. Add some salt and pepper.

Add the water and bouquet garni. Bring to a boil, then simmer, covered, till chicken is done, 20-30 minutes.

Add baby spinach to pot. Remove from heat, re-cover and let sit for five minutes.

Adjust seasoning if necessary. Garnish with scallions and serve with lemon wedges.

Quick Black Beans And My New Favorite Salad

While neither of these recipes are terribly complex, I do want to make a record of them - especially since the salad and variations of it are already a staple in Mr. Bento.

Quick Black Beans

• 2 tbsp. olive oil
• 1-2 heaping tbsp. garlic, minced
• 1/2 large or 1 small onion, diced
• a 15 oz. can of black beans
• 1-2 tsp. cumin
• salt and pepper to taste
• chopped cilantro for garnish
• sour cream

Put the oil in a pot over medium heat. Add the garlic and onion and saute till they soften, 3-5 minutes.

Drain some, but not all of the liquid from the black beans. Add beans and leftover liquid to pot. Season with cumin and cook, stirring occasionally, till warmed through and fragrant, about 5-10 minutes.

Add salt and pepper to taste, mixing thoroughly to incorporate. Remove from heat. Garnish with chopped cilantro and serve over rice with sour cream.

Quick Summer Salad with Feta

• big handful of spring mix
• 1-2 tbsp. chopped onion
• 2-3 tbsp. crumbled feta
• salt and pepper to taste
• lemon wedge

Combine veggies, top with cheese, season to taste. Squeeze lemon over everything and mix before eating.