I managed to acquire a cold last Friday, and this soup made my Saturday enjoyable. My secret ingredient is a pinch of curry powder, and a little flour and cooking the noodles in the same pan to thicken it up.
Chopped Carrots (about 3)
Chopped Celery (about 3 stalks)
1-2 T Flour
Herbs de Provence
Pinch of Yellow Curry Powder
Noodles of your choice – I used thin spaghetti
2 Chicken Breasts
4 C Chicken Stock
Saute onion, garlic, carrots, and celery.
Sprinkle on flour, Herbs de Provence, and curry powder.
Add in noodles and chicken breasts.
Cover with the chicken stock.
Let it simmer away until the chicken is done and the noodles are soft.
Remove the chicken, shred with forks, and return to the pot.
My first soup of the fall! We had a short stretch of torrential rain and it was wonderful. We’re back to summer now (in October!!), but soup weather was a lovely memory while it lasted. This soup tastes just like an enchilada in a bowl and was super easy to make. You pretty much throw everything in a pot and let it work its magic.
Chopped Garlic (I used about 4 cloves)
1/2 tsp cumin
1/2 c Masa Harina
2 c Chicken Stock
1 cans Black Beans, rinsed
28 oz can Crushed or Diced Tomatoes
4 oz can Chopped Green Chiles
1 c Frozen or Fresh Corn
2 Chicken Breasts
Sharp Cheddar Cheese, freshly grated
Saute onion and garlic.
Sprinkle with cumine and the masa harina and cook until it starts to brown.
Slowly add in the chicken stock.
Add in the enchilada sauce, beans, tomatoes, chilies, and corn.
Place the whole chicken breasts in the soup and let everything simmer.
Once the chicken is cooked through, remove from the soup and shred with forks.
Add the chicken back in and stir in the cheese to taste.
Can be topped with sour cream, salsa, or whatever Mexican toppings you like.
Recipe from Gimme Some Oven
This is one of those things you never knew you could make so easily. I always though enchilada sauce would be difficult to make, but it’s not! Depending on the chili powder you use, the sauce may look brown, but the taste is awesome.
2 T Oil (I used grapeseed, just make sure it has a neutral taste)
2 T Flour
4 T Chili Powder
1/2 tsp Garlic Powder
1/2 tsp Salt
1/4 tsp Cumin
1/4 tsp Oregano
2 cups chicken or vegetable stock
Heat oil in a small saucepan.
Add flour and stir together for about a minute.
Add the seasonings.
Gradually whisk in the stock.
Simmer for 10-15 minutes until thick
Use less chili powder if you don’t like heat.
The sauce will thicken up when refrigerated.
Recipe taken exactly as is from Gimme Some Oven
Peaches and cream, oh what a dream. One of the few good things about summer? Peaches. I found this recipe on a blog I regularly read and knew I had to make it immediately. Turned out fabulously despite some old baking powder. The Husband preferred these with vanilla ice cream on top; I loved the whipped cream.
For the Peaches
4-5 Peaches, thickly sliced
Juice of 1/2 a lemon
2 T Sugar
1/3 tsp cinnamon
For the Biscuits
2 c Flour
1 T Baking Powder
3 T Sugar
1/3 ts Salt
1/2 c unsalted butter, cold and cut into small pieces
3/4 c Buttermilk
2 T cream, to brush
2 T Turbinado Sugar
For the Whipped Cream
1/2 Heavy Cream
1 T Powdered Sugar
1 tsp Vanilla
Cinnamon to taste
Heat oven to 450.
Grease cast iron skillet or other oven proof skillet with butter.
spread the peaches in the skillet and sprinkle with lemon juice, sugar, and cinnamon.
roast for 12 minutes on the upper oven rack.
Whisk flour, baking powder, sugar, and salt in mixing bowl. but in the butter.
Add buttermilk and mix until soft dough forms.
Turn the dough out onto a floured countertop and pat out 1 inch thick.
Cut into 8 or 9 circles.
Take the peaches out of the oven an stir once.
Place biscuit rounds on top of peaches.
Brush with cream and sprinkle with turbinado sugar.
Bake about 12 more minutes (mine took longer).
Let cool as long as you can (about 5 minutes) before devouring.
Top with whipped cream or ice cream.
Instead of doing the whole cutting the butter into the flour with a pastry blender, I just grate frozen butter and softly mix it in with the flour. Much easier in my opinion.
Recipe from The Kitchen
The best thing I learned all summer was how to pit and cherry, leaving the stem intact. I’m against one-use kitchen tools, so I’ve never bought a cherry pitter. I discovered on the Internets that you can use a pastry tip to easily pit a cherry. You just press the cherry over the pastry tip, et voila, the pit comes out the other side and you can preserve the stem fairly easily. The natural thing to do with these pitted cherries is to dip them in chocolate!
Semi Sweet (or any kind of chocolate you like!) chips, or chopped
Pit the cherries and set aside.
Stir together chocolate and coconut oil over heat, or in the microwave.
When the chocolate is at a good consistency, dip the cherries.
Put dipped cherries on a plate and briefly refridgerate to set.
I’m not sure of the oil to chocolate ratio, I always just wing it and it seems to come out okay! You definitely want quite a bit more chocolate though.
When I was a kid my Texan Grandmother would occasionally make grits for breakfast. I wasn’t too excited about them then, preferring the traditional Grandma’s House Breakfast of Special K and Equal. But, when we were in Texas last spring I ordered grits at breakfast and couldn’t believe how long it had been since I’d enjoyed their goodness. Seriously, guys grits are delicious. I’ve been a little obsessed since getting back from Texas, and this is one of my favorite breakfasts with grits.
Cook the grits & stir in some cheese.
Poach the egg.
While the egg is poaching, spoon the grits into a bowl and top with the vegetables.
Add the egg on top and dust with smoked paprika.
Perfect summer salad. Husband approved healthy meal.
2 Chicken Breasts
1 head Romaine Lettuce
1 pint Blueberries
1 Shallot Sliced
1/2 – 1 c Slivered Almonds
1 container Mild, Crumbled Cheese
Honey Dijon Vinaigrette
Cook the chicken and chop.
While the chicken is cooking, chop the romaine, slice the shallot, make the dressing, and throw everything into a big bowl.
Add the chicken and toss.
I used a mild crumbled cheese I found at the store, since the Husband is opposed to strong flavored cheese. This would be great with goat or feta too.
Recipe from: Gimme Some Oven and Blueberry Council