Recipes

The Perfect Hard-Cooked Egg

Place egg(s) in a cold oven. Turn temperature to 325* and bake for 30 minutes.  Remove egg(s) from oven and allow to cool.  There will be no green circles and the whites will not be rubbery.

 

 

 

 

 

Super-easy 30-minute Chicken Noodle Soup

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, chopped
  • 2-3 garlic cloves, minced
  • 2 medium carrots, thinly sliced or diced
  • 2  celery ribs, thinly sliced or diced
  • 1 bunch of fresh poultry seasoning (found with fresh herbs in the produce section) OR 1 tbsp dried poultry seasoning
  • 1 bay leaf
  • 1 quart chicken stock
  • 8 ounces fresh noodles (I chop them into smaller strips for easier eating) or you can use dried noodles
  • 1 1/2 cups shredded cooked chicken (I buy a rotisserie chicken from the deli section at the grocery store – roasted chicken tastes a lot better!)
  • Kosher salt and freshly ground black pepper
  • 1 handful fresh flat leaf parsley, finely chopped

Directions

Place a soup pot over medium heat and coat with the oil. Add the onion, carrots, celery, poultry seasoning, and bay leaf. Cook and stir for about 5 minutes, until the vegetables are softened but not browned. Add the garlic and cook for 1 minute. Pour in the chicken stock and bring the liquid to a boil. Fold in the chicken and noodles and simmer for a few minutes to heat chicken through and to cook noodles.  Season with salt and pepper. Sprinkle with chopped parsley before serving.

Note:  I like less liquid and more chicken/veggies/noodles.  If you like your soup with more liquid, add more chicken stock or water.  This is a very flexible recipe and all amounts are approximates.

 

 

 

 

 

 

Winter Minestrone

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
2 carrots, peeled, chopped
2 celery stalks, chopped
3 ounces thinly sliced bacon, coarsely chopped
2-3 garlic cloves, minced
1/2 pound Swiss chard, stems trimmed, leaves coarsely chopped
1 bag of baby spinach, rinsed, or 1 box of frozen chopped spinach, thawed with liquid squeezed out
2-4 Yukon gold potatoes, cubed (depends on the size of the potatoes – you want about 1 cup cubed potato)
1 (28 oz.) can San Marzano tomatoes (I crush these by hand in the can)
1 fresh rosemary sprig, leaves stripped and chopped
1 (15-ounce) can cannellini beans, drained, rinsed
15 oz. low-sodium chicken broth (I use the stuff in the 32 oz. box – if you’re adding more veggies or mini meatballs or pasta, you may need more broth)
1 ounce piece Parmesan cheese rind (used to thicken the soup)
2 tablespoons chopped fresh Italian parsley leaves
Salt and pepper
Grated parmesan cheese to top bowls of soup (if desired)

Directions
Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, and bacon. Saute until the onion is translucent, about 10 minutes. Add the Swiss chard, spinach, potatoes, and garlic; saute for 2 minutes. Add the tomatoes and rosemary. Simmer until the chard and spinach are wilted and the tomatoes break down, about 10-15 minutes.

Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15-20 minutes. Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup starts to thicken, about 5 minutes. Season with salt and pepper to taste. Discard Parmesan rind.

Ladle the soup into bowls, top with parmesan cheese if using, and serve.

Note: This soup is wonderful the next day as well. Serve it with some crusty bread or crostini. You may also add any additional veggies, tortellini, gnocchi, dumplings, or mini meatballs to it. If you are adding veggies or meatballs, add them at the beginning with the onion and carrots. If you add pasta, gnocchi, or dumplings, add it towards the end so that it heats through but doesn’t get mushy.

It’s a super-flexible recipe and so nourishing. Enjoy!

Kale “Chips”

1 bunch of kale, rinsed, stems removed, and leaves torn
3-4 tbsp olive oil
2 big pinches sea salt (or more as desired for taste)
1/2 tbsp garlic powder

Preheat oven to 350 degrees. Line a baking sheet with parchment paper and spread kale leaves around. Drizzle with olive oil, sea salt, and garlic powder. Toss leaves to coat thoroughly. Place baking sheet in oven and bake for 10 minutes. Stir “chips” and finish cooking the leaves another 5-10 minutes. Leaves should be thin and crisp. Store covered for 2-3 days (if they last that long!).

Note: Other seasonings can be used, i.e., chili flakes, onion powder, etc. Make ’em your own!

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