Tag Archives: vegetables

Chicken Noodle Soup

27 Oct

Fall is the season for lots and lots of soup.  There’s just something about a steamy bowl of soup combined with chilly temps and colorful leaves that just warms the soul!  Yesterday was one of those days that was perfect for soup.  I was not in the mood for anything tomato-y so I opted for chicken noodle instead. I have to tell you that after making my own, I will never go back to canned chicken noodle ever again.  When you open a can you get a bunch of mushiness with a chicken flavor.  When you make your own you can actually taste the chicken, noodles, carrots, celery, and onions.  It is amazing!  I made a small pot (only used 1/2lb chicken), and somehow by the end of the evening we had eaten at all!

I actually didn’t take any pictures of my soup yesterday – we were both hungry and more worried about actually eating!  I did things a little differently the first time, like cutting the chicken into cubes rather than shredding it.  Also, when I made it last night I added a can of corn which is a little non-traditional but was delicious!  The first time I made this we had little french rolls on the side, but last night, since we didn’t have anything else, I whipped up some quick Bisquick biscuits to go with it.  I hope you give this hearty meal a try sometime this fall!

Click here for the recipe.

First you will want to cook your chicken.  I have cooked it in a pan before, but I actually really like poaching it (cooking it in a pan of boiling water).

While the chicken is cooking chop your onions and garlic.  Begin sauteing them in your soup pot over medium heat.

Next chop your carrots and celery and add them to the pot.  Saute all of this until it begins to soften a bit.

Add 1 box of chicken stock and about an extra cup of water.  Season with salt and pepper as you like. Bring to a simmer.

For the pasta:  I have done this two different ways.  The first time I cooked the pasta on its own, but last night I cooked it in the chicken stock.  I think I prefer the chicken stock method.

When your chicken is cooked all the way through, either dice it or shred it and add it to the pot.

Finally, add corn (optional), and let simmer until the pasta is cooked all the way through.

Serve with a roll or biscuit and wine of your choice!  Enjoy!

Confetti Chicken Pasta

23 Jul

Karl and I work at the same company, but we happen to be on opposite schedules.  Our company runs on a 9/80 schedule which means that we work 80 hours in 9 days instead of the usual 10 (40 hours per week).  The big benefit of this schedule is that you are off every other Friday.  The downside for us is that we have opposite schedules so if it is my Friday off, Karl is working and vice versa.

Since yesterday was my day off I wanted to make a really special lunch for Karl instead of our usual salad.  Just like Thursday night I kind of went through the kitchen and looked at what we had to make a new dish.  I knew that I would not be going anywhere – the temperature outside was something like 99 with a heat index of 116!  So first I thawed out a pound of chicken.  We used to eat chicken every day for dinner, but since we’ve been doing this “semi-vegetarian” thing chicken has not been getting much love!  Once thawed I cut it into small cubes.  While cutting I let some garlic and crushed red pepper simmer in some olive oil.  Then I tossed the chicken in and let it cook on medium-high heat.  It got seasoned with salt, black pepper, and a little onion powder.  Those are pretty much my go-to spices.

I decided that I wanted to make a pasta and chicken dish so I went to the cabinet to see what kind of pasta we had.  Turns out we had about 1/4 box of everything, but there were two boxes of elbows.  Perfect!  I threw the remainder of both boxes into boiling water seasoned with a little salt.

While the chicken and pasta were cooking I chopped up some veggies.  My picks were carrots, cucumber, and red bell pepper.  When the chicken was cooked all the way through I poured into a bowl.  I put another tbsp. of olive oil in the chicken pan and tossed in a BUNCH of spinach.  I just used what we had left in our container – probably 3 full handfuls.  Once that had cooked down a little I added the carrots, cucumber, and pepper.  I let that cook for about 5 minutes and in the meantime drained the pasta then tossed it in the bowl on top of the chicken.  Next I added a few handfuls of frozen peas and corn to the veggie pan.  Once those were heated through I poured the veggies on top of the pasta.  Add some fresh grated parmesan cheese then toss everything together.

Karl was really happy to come home to a hot meal!  He asked what I was going to call it.  I said Confetti Chicken Pasta because it looked like a party in a bowl.  He said I should call it something like Garbage Pasta because it literally was a bunch of leftover stuff that would otherwise just be tossed.  I think that Confetti Chicken Pasta is a much better name.

Oh, and it reheats really well.  I was really glad to find that out because I made a HUGE bowl of it.  I am actually munching on a bowl of it for lunch as I type.  So good!

I’m actually getting packed up to head back to my hometown for a conference Sunday-Thursday.  I am going to try to schedule another post to show up tomorrow or Monday, and I think I have convinced Karl to write a guest post!  I hope you all have a great weekend and a great week!

Black Beans and Quinoa Remix

22 Jul

Last night we had no plans on what to make for dinner.  This whole week has been a very unorganized or us.  We didn’t make any kind of a meal plan this past weekend and only went to Sam’s to pick up veggies.  Lack of organization is bad for us.  If we don’t know what we are going to make then we just don’t make anything and go out to eat instead.  Tuesday night we ate Jimmy Johns and Wednesday night we had Pizza Hut.  Last night as we were pulling out of the parking lot at work, Karl asked where we were going for dinner, not what we were going to eat.  My answer was home because I couldn’t stand for us to spend money on another high-calorie meal.  When he asked what I was making I told him I would figure something out.

So, when we got home I walked into the kitchen and took an inventory.  In cabinet number 1 I found quinoa, taboule (which we have yet to try) and 3 different kinds of pasta.  Cabinet number 2 had a can of black beans, a can of red beans, and 3 cans of chickpeas. And our fridge is always stocked with vegetables – lettuce, spinach, carrots, assorted bell peppers, and cucumbers along with the onions, grape tomatoes, and avocado sitting on our countertop.  So I just decided to throw a few things together…

First I cooked up some quinoa.  I always make half of what the box suggests (1/2 cup quinoa and 1 cup of water instead of 1 cup quinoa and 2 cups water) because when paired with other foods half of the cooking suggestion is more than enough for the two of us.  I seasoned it with some salt, black pepper, about a tablespoon of cumin, and about a teaspoon of chili powder.  While the quinoa was cooking I chopped up an onion and sauteed that with a couple big handfuls of spinach.

Onions and spinach with quinoa simmering in the background.

While those sauteed I went to work chopping other vegetables… an orange bell pepper, a baby cucumber, and some grape tomatoes.  At this point Karl decided to come in the kitchen and help by turning our two almost overripe avocados into a quick guacamole (one of his favorite foods!).  After the onions began to soften I added the pepper and cucumber and let them cook for a few minutes.  I took this free time to open a can of black beans and rinse and drain them.  My next step was to thrown in the beans, then the quinoa.  I seasoned the whole thing with some more salt, pepper, cumin, chili powder and a little garlic powder as well.  I let this heat up and then added the grape tomatoes.  It takes no time at all to heat up the tomatoes, so about a minute later I was plating this baby.  I served it with a dallop of gauc and a light squeeze of lime juice on top.  It was so quick, so easy, and so delicious.  Cooking a meal like that makes me realize how easy it is to make a healthy dinner every day.  I guess that means I have no excuse for going out to eat, even during the week?

This meal will definitely be a repeat item for us!  Karl loved every bite, but I guess what meal isn’t good with a little guac on top?  I’m sorry I don’t have a real “recipe” to share.  I really just eyeballed everything except for the beans (1 can) and quinoa.  But you should seriously give this a try.  Throwing a bunch of veggies together is very forgiving – they almost all taste good together!  I guess that’s why I do it so often!  Enjoy!!