Chicken Noodle Soup

Remember that roast chicken I made last Thursday?  Well we had half of it leftover still this past weekend. I needed to do something with it, and I found a way to do it when I wasn't feeling so hot on Saturday and Sunday.

Nothing makes me feel better when I have a cold or sore throat than a big pot of chicken noodle soup.  My mom makes really good soup, and I couldn't think of anything else to eat but a bowl of something of that genre.  So here is the recipe I came up with.  While basic and not the most creative or amazing, it did the trick and I think it will for you, too.  Enjoy.

Chicken Noodle Soup

about half a chicken, pulled from the bone and diced (you can roast your own from the recipe here, or you can get a rotisserie chicken, or you can poach a couple of chicken breasts)
4 stalks of celery, chopped
3 carrots, peeled and sliced or chopped
1 onion, chopped finely
3 cans of chicken broth, or 6 cups (you could use stock here too)
2 c water
1/2 a bag of egg noodles

Saute veggies in a bit of olive oil and cook til tender.  Add chicken and then add broth, stir.  Bring to boil and then reduce to a simmer, and cook for 15 minutes.  Add your noodles and cook til tender.   Serve with bread and butter on the side.

Potato Leek Soup

I have been using leeks a lot lately for different recipes and my mother in law mentioned that she loved potato lee soup.  So I thought I would try making it, and this is the recipe I found and tried.  It's originally from food network, but I tweaked it a bit to make it my own and add something I love: sweet potatoes.  Try it out, I think you'll like it.

Potato Leek Soup

6 russet potatoes, peeled and cut into a medium dice
3 medium or small sweet potatoes or yams, peeled and medium diced
5 stalks of celery, roughly chopped
8 leeks, whites only, divided in half
1 onion, peeled and roughly chopped
1 bay leaf
2 quarts chicken stock
1/2 c flour
1 stick butter
1 c heavy cream
1 tsp thyme
salt and pepper

Cut 1st 4 leeks in half lengthwise, and then slice thin.  Put these in a large bowl of water and gently break apart the layers.  Set aside.  Using your fingers, skim the leeks off the top of the bowl and place into stockpot.  The dirt and grit that gets between the layers falls to the bottom, so you want to leave that behind.  Shake them dry after skimming them.

In a large stock pot, combine potato, sweet potato, celery, onion, first half of leeks, bay leaf and chicken broth.  Bring to a boil and continue to boil til the potatoes are soft.  While cooking, prepare second half of leeks the same way as the first and   Remove the bay leaf, add the other half of leeks and with a stick or immersion blender, blend everything til smooth.  Melt butter over low heat on the stove in a separate pot, add flour and whisk til smooth to create roux to thicken the soup.  Add the cream, roux, salt, pepper, and thyme.  Serve with rolls or bread or whatever you like.  :)

Chicken Stock Basics

This was something I did on Monday after I made roast chicken for dinner.  I had the chicken carcass anyway, why not use it?  All I had to do was simmer a chicken carcass with some veggies for a few hours.  Easy, right?It is!  So don't be afraid!  Here are some basic pointers when it comes to making your own homemade stock!

Tip #1 Use a chicken carcass you have roasted or have leftover from when you make a whole chicken dinner.  Yes, you want to use the bones, thats where the flavor is.  If you roast the chicken before hand, the leftover bits of meat still stuck to the bone will provide you with even more tasty flavor.  And you'll be getting more out of that chicken dinner you made!

Tip #2 Use the leftover bits of vegetables like celery tops and hearts, onion peels, etc.  You can throw the garlic in whole without taking off the skin, and just quarter your onions and cut your carrots and celery into manageable chunks.  No need to chop finely or uniformly.

Tip #3  Don't add any salt to this stock.  Stock is meant as a base to soups and other things like gravy and such.  You can always add salt later, but this should be very neutral so you have some versatility.

Here is my recipe for a basic chicken stock.  Of course, you can change these ingredients if you want just a veggie stock or you can make a beef or pork stock too.

Chicken Stock

carcass of one whole chicken, roasted preferably
celery hearts (the center light green stuff that's usually too soft to eat raw) and tops, and stalks if you like
carrots, washed and cut into chunks (dont need to be peeled)
onion, quartered, skins left on or not
3-4 cloves garlic, whole
bay leaf, about 3 of them
pepper corns
6 quarts water

Put everything into a large stock pot and bring to a boil.  Reduce to a simmer, and simmer for about 3-4 hours, stirring every half hour or so.  It will be reduce to about half the volume, and smell like thanksgiving in your house.  Oh, and you can use a turkey for this too.  Just substitute the chicken carcass for a turkey carcass, or beef bones, or pork bones.  Or just the veggies.  Or dehydrated mushrooms.

When done simmering, Drain off your veggies and bones and just toss them in the trash (all of the nutrients and flavor have been infused into the sauce and all you have left are the skeletons of what you tossed in the pot to begin with).  You can keep this in the fridge for up to a week and use it for everything from gravy to soup to whatever else.  You can also freeze it and keep it for up to 3 months.

Wonton Soup

Okay, I got a request to find a recipe for Wonton Soup, and because I love requests and new challenges, I have been working on doing this for awhile.  We finally got all of the ingredients, and so now I am happy to announce that I found a good recipe, tested it on my in-laws, and I am now very excited to share this information with you.  I made veggie tempura on the side, and it was a hit!

I must admit, I did borrow this recipe from Emeril Lagasse on the Food Network website.  But I loved it, and so did my family.  Try it, you will like it too!

• 1 tablespoon vegetable oil
• 1 tablespoon plus 1 teaspoon minced garlic
• 2 tablespoons finely chopped fresh ginger
• 1/4 cup thinly sliced scallions, plus 3 tablespoons finely chopped
• 10 cups canned low sodium chicken broth
• 1/2 pound ground pork
• 1 egg yolk
• 2 teaspoons soy sauce
• 1 1/2 teaspoons rice wine vinegar
• 1/2 teaspoon sesame oil
• 1/4 teaspoon crushed red pepper
• About 30 wonton wrappers, thawed if frozen
• 1 1/2 cups thinly sliced bok choy
• 1/2 cup sliced shiitake mushroom caps
• 1/4 cup sliced bamboo shoots

Directions

In a large saucepan or soup pot heat the oil over medium high heat until hot. Add 1 tablespoon of the garlic and 1 tablespoon of the ginger and cook, stirring, until fragrant, 1 to 2 minutes. Add the 1/4 cup of sliced scallions and the chicken broth and bring to a boil. Reduce heat to medium low so that the broth just simmers. Allow broth to simmer for at least 20 to 30 minutes while the wontons are being assembled.

In a small mixing bowl combine the remaining teaspoon of minced garlic, remaining tablespoon of chopped ginger, 3 tablespoons of finely chopped scallions, the pork, egg yolk, soy sauce, rice wine vinegar, sesame oil and crushed red pepper. Mix until thoroughly combined.

Working on a flat work surface, lay out a few of the wontons. (Keep remaining wonton wrappers covered with plastic wrap.) Fill a small bowl partially with cool water and set aside. Using a teaspoon measure, place a heaping teaspoonful of the meat filling in the center of each wonton. Using your fingers, lightly wet the edges of the wonton. Bring 2 opposite corners of the wonton together to form a triangle and enclose the filling, pressing edges firmly around the mound of filling to eliminate any air pockets and seal. Moisten opposite corners of the long side. Curl moistened corners toward each other, overlapping one on top of the other, and press the edges together to seal. You should now have a rounded stuffed wonton with a triangle poking up at the top. Assemble the remaining wontons in the same manner. When the wontons are all assembled, set aside.

Add the sliced bok choy, mushrooms, and bamboo shoots to the broth and cook for 2 to 3 minutes. Using your hands or a slotted spoon, gently add the prepared wontons to the simmering broth. Increase the heat slightly so that the broth returns to a gentle simmer. Cook, stirring occasionally (very gently), until the wontons float and the pork filling is cooked through, about 5 minutes. Serve immediately.

**NOTE** Instead of chopping the ginger, I used a fine grater (grates stuff really small) or you could use a microplane.  I used a garlic press for the garlic, as well.  I think the broth tasted good, but I think I could probably get away with watering it down a bit next time, it had a strong enough flavor that if you needed to stretch it with some more liquid you could.  I also used dehydrated shitakes, and just hydrated them by boiling some water, removing it from the heat, and then tossing in the mushrooms to soak for about 20 minutes.  Make sure if you have leftovers, you fish out the wontons and store them in a separate container, or they will get mushy in the soup broth. If you have leftover wontons, either freeze them or refrigerate them on a cookie sheet, and then once frozen, transfer them to a ziplock bag.  You can fry them in a deep fryer or toss them in the soup the next time you make this.  

Thai Chicken Curry Soup with Coconut Milk

Tonight as I was trying to find ideas for dinner, I was thinking of ways to use leftovers and also appease my husband's request for something spicy because he has a cold.   We had some leftover shredded chicken from something a week ago, and I wanted to do something different with it.   So I thought maybe I would get some coconut milk and make a curried chicken soup with some veggies.  Here is how it went, and it turned out really really good!  You have to be kind of adventurous with this one, but I promise it is worth it for sure!

Thai Curried Chicken Soup

2 c shredded chicken, or some cooked chicken cut into small pieces
6 c chicken broth or stock
2-13 oz cans coconut milk
3 carrots, chopped into medium pieces
2 anaheim peppers, sliced into thin strips, about 1 inch long
1 medium onion, sliced
3 cloves garlic, minced
4 tbsp curry powder
2-3 pinches cayenne pepper (to taste)
1/4 c fish sauce (optional)
lime wedges, avocado slices, sliced scallions, and chili sauce for topping

In a wok or deep skillet, over high heat, cook carrot, onion, pepper and garlic in some olive oil, until onions and peppers are tender.  Set aside.  In a medium stock pot, place chicken, stock, and coconut milk, stir to combine over medium high heat.  When chicken begins to simmer, add veggies into pot, and stir.  Add fish sauce, and then your curry powder and cayenne (add a little cayenne, then taste, and add more if needed, it's pretty potent stuff).  Stir again, and simmer for about half an hour.

Serve with lime juice, avocado, and scallions, and hot sauce if you like.  Jeff used the Sriracha stuff, it's a Thai kind of sauce, and he said it was good, but pretty spicy.  Might want to taste it first to see if you like it.

**Note**  I don't particularly like things super spicy, so I didn't use Thai chili peppers. I thought this way I can add the cayenne slowly and get it to the right heat level without burning my taste buds too badly.  The anaheims are very mild and give the soup a nice flavor and color.  Feel free to use the Thai chilies if you like, and if your family is okay with some serious heat.   Fish sauce is optional, it's just something I see in a lot of Thai recipes and I wanted to try it out.  You can get it in the Asian foods section of your grocery store, near the soy sauce and chili sauce I mentioned.  You can hardly taste it, it just kind of adds a salty flavor rather than a fish flavor.  I recommend trying it, but if you don't want to, don't worry about it.

Corn Chowder

We cooked a lot this weekend and I tried this recipe I found in my Boston Globe cookbook (I made a few changes to my liking).   I originally made it because we had a potluck lunch after church yesterday and I had signed up to bring some.  Very tasty and incredibly easy!  Basic ingredients I usually have around, with the exception of bacon.   It was really good, and It think I might even eat the leftovers for lunch today.  Yum!  I'm doubling the recipe because 6 servings is just never enough for us.

Corn Chowder

8 slices bacon, diced small
1 large onion, finely chopped
8 c peeled and diced potatoes
1/2 c mashed potato
2 c water
2-12 oz cans of evaporated milk (thicker than regular milk, less fat than cream)
4 c frozen or fresh corn, cut from the cob
3/4 tsp salt
fresh ground black pepper
a dash of cayenne  pepper

Cook bacon in the bottom of a large heavy bottomed pot.  Add onions and continue to cook til tender.   Add water and dicedpotatoes, simmer til potatoes are tender.  Add milk and mashed potato (helps it to thicken a bit), and stir to combine.  Add corn, salt, pepper, cayenne.  Continue to cook for another 10 minutes.

Roasted Butternut Squash Soup

So this is a recipe I got from a friend and twisted it a bit myself, and it is really good. Carl says he makes it by boiling the squash -- peeling it first, and cutting it into small pieces and then boiling it, and then adding the other stuff. I have found that I get better flavor if you roast it first with a bit of olive oil and salt and pepper. and its easier to peel because it softens in the oven. So I changed it a bit. You can use whatever winter squash you want, but I use butternut because I love the flavor of it. I use an immersion blender (one of those stick ones you put directly in the pot while it cooks) and it works great, but you can also do it in the blender. Just be careful you don't over heat your blender or it will shut off.

Roasted Butternut Squash Soup

1 butternut squash
1 -2 tbsp olive oil
salt and pepper
2 c half and half (or 1 c milk and 1 c half and half)
2 c chicken stock or broth
1 tsp curry powder
1/2 tsp garlic powder
sour cream for topping

Preheat oven to 400 degrees. Cut, quarter, and seed squash. Drizzle with oil, and sprinkle with salt and pepper. Roast for 45 minutes. Remove from oven and let stand for about 20 minutes, it needs to be cool enough to handle. Once cool, scoop out squash flesh, and either put in blender, or in large saucepan over medium heat. Add chicken broth, and blend to combine. Add half and half, curry powder, and garlic powder. Combine again, till smooth, silky texture. At this point if you use a blender, move the soup to a saucepan on the stove, and heat thru, stirring occasionally to avoid burning. Serve with a bit of sour cream on top, and bread or toast on the side.

**Note**
Like I said I love the immersion blender for this because I can blend it and heat it at the same time and it works a lot like a whisk on steroids. Everything is smooth and heats at the same time, making it easier to blend together. Immersion blenders are also good for things like the egg nog recipe I posted here, and when you make stuff like instant pudding (yes, I use instant pudding occasionally--the sugar free variety). Even though I like the immersion blender, you dont have to go out an buy one--a normal blender will work just fine, you will just have to heat it again afterward--if you blend everything while it's hot it will overheat your machine and you might end up with a broken blender.

Clam Chowder to die for!

So I dont think I will have time to post something and this is what I will be making for dinner tomorrow--started on the stove and finished in the Crock Pot. I LOVE my crock pot for days when I dont have time or dont feel like spending tons of time on dinner. If you dont Crock Pot often, then this is one you can feel comfortable starting with because you can be assured there is enough liquid that nothing will burn. Anyway, this recipe came from the Boston Globe Cookbook my dad got me when he went to Boston on a business trip. I love the recipe and so far its the only recipe I have tried from the book! I'll have to look through it to see if there is anything else good in there...

New England Clam Chowder
By Boston Globe Cookbook

4 slices bacon, cut up, or 4 tbsp diced salt pork or ham
1 medium onion
1-2 tbsp flour
2 c strained clam juice
1 medium potato, peeled and diced (I dont peel them)
pinch of dried or powdered thyme (optional)
1 c milk
1 c chopped or minced clams
salt and fresh ground pepper to taste.
saltines or pilot crackers (optional)
1 can corn, drained (my own addition)

To cook right before serving: Slowly cook bacon or salt pork in 1 1/2 quart saucepan, until pieces are crisp. Add onion, and cook, stirring until tender, but not brown. Add flour and clam juice and stir til combined. Add potato, thyme and bring to a boil, cover, and simmer 15 minutes. Stir in milk, and reheat but do not boil. Add clams, and reheat again, but do not boil. Taste and add salt and pepper if you need.

Changes for slow cooker:
Preheat Crock Pot to high. Cook off salt pork or bacon, onion. Add flour and clam juice, stir. Pour into warm Crock Pot, add potatoes, milk, thyme, and clams. I also add a drained can of corn. Change heat setting to Low, and simmer in Crock Pot for 8 hours.

**NOTE**
1. I sometimes use milk and half and half instead of just milk. Makes it a bit more rich, but also helps with the thickening.
2. Like I said, I also add corn, I like the flavor of it, and it adds good color. I also serve it with a bit of cheddar cheese grated on top.
3. Recipe calls for bacon or salt pork. I have found bacon has a pretty strong flavor that can overwhelm the flavor of the clams. I havent tried salt pork yet, and this time I am trying ham instead because it tends to be milder. The only issue with ham, is that it's leaner, so you might need to add a tablespoon or two of vegetable oil or olive oil to help with the whole roux issue when you add the flour (thickening agent). When adding flour, make sure bacon and onions are coated by it, and then add clam juice. Stir to combine and you will see it will start to thicken right away.
4. Clam juice--you dont need to buy the whole amount of clam juice in the bottle by itself. Most cans of clams come canned in their own juice, and if you drain the 2-3 cans of clams, you'll end up with half of your clam juice right there.

So its after Christmas...

...but I still love this soup! And I am sure even though its our tradition to eat this on Christmas Day, its probably just as good any other time of the year. My grandma makes this every year for Christmas....or at least every year she comes to visit us. Our family does the fancy dinner on Christmas Eve, and then on Christmas Day we eat leftovers, this soup, and junk we got in our stockings. It might sound like a weird tradition, but it's my tradition! So....onto the recipe!

Minestrone Soup

2 tbsp olive oil
1 large onion, chopped
2 quarts water
1 veal bone (or beef soup bone)
15 oz can kidney beans
8-10 mushrooms, sliced
1 clove garlic, minced
1 bay leaf
1 tsp dried oregano
salt and pepper to taste
1 medium zucchini, chopped
1 lb mild italian link sausage, sliced
1/4 lb pasta (any kind you like, she usually uses rotini or fucilli)
parmesan cheese for topping
2 c chopped escarole

In large soup pot, heat oil and saute onion until transparent. Add water, veal bone, kidney beans, mushrooms, garlic, bay leaf, oregano, salt and pepper. Bring to boil and simmer covered for 45 minutes. Add zucchini, escarole, sausage and pasta, continue to simmer for 20 minutes, uncovered. Remove veal bone before serving. Serve with shredded parmesan or romano cheese. Make at least one day in advance.

**Note: Most of these ingredients you probably keep on hand at home, but you will have to search a bit for the veal/beef bone and the escarole. For those who dont know, escarole is a kind of lettuce green. It stands up to cooking better than lettuce, but it's not as tough as collards or kale. Kind of looks like a head of green leaf lettuce, but smaller. here's an article about it if you are interested. If you go to the butcher station at your store, they can tell you where get the veal or beef (soup) bone. They have them usually in a pkg in the meat section, but if not, the butcher should be able to get you some. Beef bones work pretty much as well as veal, but veal is what it calls for--use whatever you like, I couldnt tell the difference last time.

For Chili night, the best Cornbread ever!

I always make my own chili, but its mostly canned ingredients, nothing special. I do have this fantastic cornbread recipe that we got from my great grandma Clara, and I make it every time we have chili. Great stuff, and you can modify it by adding corn or cheese or whatever else. I can honestly say its award winning, because my mom has won first and second place at chili cook offs.

Cornbread

1 c corn meal
1 c all purpose flour
2 tsp baking powder
1/4 c sugar or splenda
1 tsp salt
1/4 c melted butter (1/2 stick)
1 c milk
1 egg

Mix dry ingredients into large bowl. Add milk and eggs, stirring with spatula. Add melted butter and stir to combine. Pour into greased 8 inch square baking pan. Bake for 25 minutes at 400 degrees. Let stand for 5 minutes, then cut and serve with butter, honey, or over chili.

And just in case you really want it...

Chili

1 lb ground beef
1 can corn, undrained
1 can black beans, drained
1 can diced tomatoes, undrained
3 tbsp chili or taco seasoning (or one package)

Brown meat and break up into small pieces, transfer to large pot if using skillet to brown. In large pot, add tomatoes, corn, beans, and taco seasoning to the meat, stir to combine, if too thick, add 1/2 c to 1 c of water. Simmer 20 minutes on medium heat. Serve with grated cheese, sour cream, and cornbread (see recipe above).