Tuesday, November 23, 2010

Thanksgiving

Thanksgiving...there's nothing easy, healthy, or cheap about it.  But it's oh-so-yummy and I CAN'T WAIT!!!  Bring on the bird!!
God bless you all.  I am so very thankful for each of you.
Blowing hugs and Thanksgiving kisses your way.  MOOWAAAH!!!

Friday, November 12, 2010

Chicken Noodle Soup...A Hug For The Soul

In my 38 years, I've learned that sometimes life can sucker punch you in the gut SO HARD that you think you may never breathe again.  I don't have much more to say other than this...when your hearts and minds are confused and broken...your soul needs a hug.  Make chicken noodle soup.  And if you are REALLY hurting...make some homemade bread to go with it.  And a hot cup of coffee.  God bless.

Classic Chicken Noodle Soup

Ingredients:

  • 2 Tablespoons vegetable oil
  • 2 medium onions, chopped
  • 3 medium carrots, cut into 1/4-inch rounds
  • 3 celery ribs, cut into 1/4-inch thick slices
  • 1 (6- to 7-pound) chicken
  • 2 quarts chicken broth or canned low-sodium broth
  • 1 quart cold water, or as needed
  • 4 sprigs of fresh parsley
  • 3 sprigs of fresh thyme or 1/2 teaspoon dried thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper
  • 2 cups egg noodles
  • Chopped fresh parsley, for garnish

Preparation:

Heat the oil in a large pot over medium heat. Add the onions, carrots, and celery and cook, stirring often, until softened, about 10 minutes.

Cut the chicken into 8 pieces. If there are any pads of yellow fat in the tail area, do not remove them. Add the chicken to the pot and pour in the broth. Add enough cold water to cover the ingredients by 2 inches. Bring to a boil over high heat, skimming off the foam that rises to the surface. Add the parsley, thyme and bay leaf.

Reduce the heat to low. Simmer, uncovered, until the chicken is very tender, about 2 hours.

Remove the chicken from the pot and set aside until cool enough to handle. Remove and discard the parsley and thyme sprigs and bay leaf.

Discard the chicken skin and bones and cut the meat into bite-size pieces. Add the noodles and cook until done, about 10 minutes. Stir the meat back into the soup and season to taste with salt and pepper. Serve hot. (The soup can be prepared up to 3 days ahead, cooled, covered, and refrigerated, or frozen for up to 3 months.)

Yield: 12 to 14 servings





Great Grandma Devere's Irish Soda Bread

3 cups flour
2/3 cup sugar
1tsp baking soda
1 TBS baking powder
1 tsp salt
1 1/2 cups buttermilk
2 eggs
2 TBS oil

Mix all of the above in a large bowl then pour into a greased bread pan.  Bake at 350 for 1 hour.




In loving memory of Steve Borghero...may you rest in peace, my friend.

Tuesday, November 2, 2010

Stuffed Portabella Mushrooms



I know I've been on a Hungry Girl kick lately...but it's with good reason.  Lisa Lillien is a genius.  A food scientist.  A magician.  A foodgicianist.  She was on Rachel Ray last week and announced that she will soon have her own show on the Cooking channel.  I'm looking forward to her show much the same as a child awaits Christmas.  Wild anticipation.  I know for sure and for certain that it's destined to be my #2 favorite show.  (I'd say #1, but let's get real.  McDreamy vs. Hungry Girl?  Please.)

So.  Stuffed Portabella Mushrooms.  GAWD, these were good.  Good doesn't cover it.  Yum doesn't cover it.  I-want-another-one-right-now doesn't cover it.  They seriously were that good.  The kids wouldn't touch them so I can't give their review, but the hubster ate his all gone and said it was delicious.  That's enough for me!  I'm adding this recipe to my favorite's list and I think you will, too.  Try it.
OH!!  I didn't tell you the best part!!  You make this in a foil packet...NO MESS!!  If I was an octopus I'd give it 8 thumbs up.

Ingredients:
2 wedges The Laughing Cow Light Garlic and Herb cheese
1/2 tsp chopped garlic
1/2 tsp dried minced onion
1/8 tsp salt  (I used more...go figure)
Dash ground thyme, or more to taste
2 large portabella mushrooms
1 summer squash, ends removed, finely diced  (I didn't have squash so I used cauliflower...SO GOOD!)
1/2 TBS reduced fat Parmesan grated topping

Directions
1. Preheat oven to 375 degrees.
2. In a bowl, combine cheese wedges, garlic, onion, salt, and thyme.  Mix until smooth.  Set aside.
3.  Remove mushroom stems and finely chop.  Add chopped stems to the bowl and set mushroom caps aside.
4. Add squash (cauliflower...) to the bowl and stir well until the veggies are coated in the cheese mixture.  (Doesn't that sound yummy?  "Until coated in the cheese mixture"...those are beautiful words.)
5. Lay a large piece of heavy duty foil on a baking sheet.  Lightly spray both sides of the mushroom caps with olive oil nonstick spray, sprinkle with salt, and place next to each other on the foil with the rounded sides down.  Spoon veggie-cheese mixture into the mushroom caps.  Sprinkle with grated topping.
6. Place another large piece of foil over the caps.  Fold together and seal all 4 edges of the two foil pieces, forming a well-sealed packet.
7. Place baking sheet in the oven and bake for 23 to 25 minutes, until mushrooms are tender.
8. Allow packet to cool for a few minutes, and then cut to release steam before opening it entirely.  (Careful-steam will be hot.)  Season to taste with additional salt and thyme.  Enjoy!

Makes 2 servings.
92 calories, 2.75g  fat