I was inspired to make chicken soup after talking to Manda and learning that neither she nor my husband had homemade chicken soup growing up. Sad. Well, if this is a widespread phenomenon, let me save the world with my quick and easy recipe for homemade chicken soup.
Now…the amounts are up to you depending on how much you want to make and your desired veggies to broth ratio, but here’s what I did.
Chicken thighs (boneless, skinless, cleaned and cut into bite size pieces)
2 cups of water
1 quart chicken broth
1 lg. carrot
1 med. white onion
2 celery stalks
3 small potatos
1 tbsp of Olive Oil
Salt, pepper, paprika
Fry up the chicken in a little olive oil with salt and pepper. Cut up the veggies (I like small pieces) and throw everything into a big pot to cook. Taste the broth to make sure it has a good flavor, adjust the seasoning if necessary. Cook a small pasta in another pot, leaving it slightly underdone and rinsing it with cool water to stop the cooking process. When the veggies are cooked, turn the heat down and serve the soup, adding the desired amount of pasta and sprinkle with parmesan cheese, also grated jack cheese is a nice topping.
My parent’s 35th wedding anniversary is today. I wish them at least another 35. Marriage is not easy, but here’s to two people who make it look like it is…Salud!
Love you guys!
I made a new dish last night…well new to my kitchen not to my mouth 🙂
Hubby and I like to venture to Chipotle restaurant to get a Mexican food fix. It’s great really because you can only get 4 things: burritos, tacos, bowls, and salads; but you have the opportunity to put together many different ingredients to make it however you like. My husband’s meat of choice is barbacoa, which is shredded beef braised in spices and broth. It is very tasty. So yesterday we made it, and dare I say I think it was the bet barbacoa I’ve ever had. I consulted a few recipes online, but if you know me, recipes aren’t my gig. I’m Italian, you gotta feel it! So here’s how I made it:
2 lbs. Sirloin Roast (though I think almost any hunk of beef will do)
2 cups of beef bouillon
Season to taste (I used pepper, lemon pepper and oregano)
Put those ingredients in the crock pot all day until you can shred the meat easily…takes about 8 hours. Save the juice in the crock pot for later.
Then you shred the meat finely, nice small pieces, and take out all the fat and yucky stuff.
Then combine in a sauce pan:
1 tbsp Olive Oil
1 sm can (6 oz, I think) chipotle peppers (puree them first)
1 tsp lemon juice
1 tbsp honey
A pinch of cumin
2 tbsp of red wine
Salt to taste
Then add the meat and mix it all together. Strain the juices from the crockpot and add until the meat is very juicy (at least a cup). Simmer the juicy meat for another 20 minutes or so to let all of the flavor soak in…then enjoy!
This is a spicy dish so if you are not into the hot foods, you’ll want to make some adjustments. Email me for suggestions.
Happy New Year to all! I bet you’d given up on me, thinking “What did she do? Get eaten by a giant squid??” Nope, I am back. After a hellish few weeks at the end of last term, a whirlwind trip to Vegas, an illness that knocked me on my rear for the duration of my holiday break…I am ready to kick butt.
A new term has begun for the teaching Ong, the learning Ong stil has a few weeks off 🙂
Despite having some wierdness in my sleep patterns, I am slogging through a new week with a little spring in my step. Things ought to be interesting these next few months and if I don’t die first, I think it will really be something to look back on it all.
I will be tackling what i hope will be the last endeavor of my Master’s program and do my first real documentary. I still have some research to do before I settle on a topic. I am excited though, this is something I have wanted to do for a very long time.
So raise a glass to a new year…2006is here!