Monday, November 23, 2015

The Lady's Chicken Noodle Soup

Our last gourmet dinner was an upscale soup and sandwich supper with appetizers and desserts.  I made this chicken noodle soup and thought it was excellent.

1 (2 1/2 to 3-pound) fryer chicken
3 1/2 quarts water
1 onion, peeled and diced
1 1/2 to 2 teaspoons Italian seasoning
1 teaspoon lemon-pepper seasoning
3 cloves garlic, minced
4 bay leaves
1 tablespoon chicken stock base
Kosher salt and freshly ground black pepper to taste

2 cups sliced carrots
2 cups sliced celery, with leafy green tops
2 1/2-3 cups uncooked egg noodles
2 cups sliced mushrooms
3 tablespoons chopped fresh parsley leaves
1/3 cup cooking sherry
2 teaspoons chopped fresh rosemary leaves
1/2-1 cup grated Parmesan, optional
3/4 cup heavy cream, optional
Seasoning salt
Freshly ground black pepper

For the stock: add all ingredients to a soup pot. Cook until chicken is tender, about 35 to 45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves. You should have approximately 3 quarts of stock. When chicken is cool enough to handle, pick bones clean, discarding bones, skin, and cartilage. Cut chicken into chunks and set aside.

For the soup: bring stock back to a boil, add carrots and celery and continue to cook for 5 to 10 minutes or until tender. Add egg noodles and cook according to directions on package. Also add mushrooms.  When noodles are done, add chicken, parsley, sherry and rosemary. Add Parmesan and cream. Cook for another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper.  

Note:  I did add the Parmesan (1/2 cup) and cream.  It makes for a creamy luscious chicken soup.  You will not need to add much additional salt if any.

This is a adapted from a Paul Deen recipe.

Tuesday, November 17, 2015

Broccoli Bake

This is one of those comfort food kinds of recipes, but great to make and serve with a protein for a simple supper.

Although the original recipe called for frozen chopped broccoli, I used (and prefer) fresh broccoli when its available.

1 1/4-2# fresh broccoli
1 can cream of mushroom soup
3/4 cup of mayonnaise
1 cup shredded cheddar cheese or whatever cheese you have available
3 eggs
1 medium onion chopped
1/2 package of cornbread stuffing mix (or whatever dry crumbly topping you want to use)
1/4 cup of butter

Steam broccoli until barely tender.  Mix together all the other ingredients except for stuffing mix and butter.  Pour into a greased casserole.  Top with stuffing mix and sliced slivers of butter.  Bake at 350 degrees for 45 minutes.

Pumpkin or Squash Cheddar Biscuits

  • This is a recipe from the King Arthur Flour catalog.  I made the biscuits for breakfast.  They were tender and flaky.  I used cooked red kuri squash from 1/2 of a squash.  I cooked it in the microwave while I prepared the rest of the ingredients.
  • 2 cups all purpose flour
  • 1/4 cup cheese powder, optional; for enhanced flavor
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup (8 tablespoons) cold unsalted butter
  • 3/4 cup (3 oz.) grated sharp cheddar cheese
  • 1 cup pumpkin or winter squash purée
  • 1 to 2 tablespoons milk

  •       Position a rack in the top third of your oven, and preheat the oven to 425°F. 
    • Lightly grease a baking sheet.
  • Combine the flour, cheese powder, baking powder, salt, and pumpkin pie spice in your food processor.  Cut up the cold butter into squares and add it to the processor.  Pulse until the butter is cut in as you would for pie crust.
  • Toss the cheddar with the flour mixture, then add the pumpkin or squash.  Pulse a couple of times.  Add the milk a tablespoon at a time until the dough comes together.
  • Turn the dough out onto a lightly floured work surface, and flatten it into a 3/4" disk.  Cut the biscuits with a round cutter and space them on the prepared pan. Brush the tops of the biscuits with milk or melted butter, if desired, and bake them for 18 to 20 minutes, until they're golden brown. Serve them warm with butter.