Chicken Noodle Soup

Yes, homemade pot pie is delicious and comforting.  But let’s face it, making it is not easy and it is messy and time consuming!  I am a mom of 3 and my husband and I are always looking to make easy dinners at the end of the day.  This chicken noodle soup fits the bill and it is so easy. 

Chicken, chicken broth, carrots, celery, onion, mushrooms, corn and heavy thick egg noodles make up the soup and the only thing I cook separately is the chicken.   I just use breasts and bake them in the oven while the rest of the stuff is cooking in a small stock pot.  

I don’t think recipes for soup are necessary! They take away the spontaneity of soup making. Chop it and throw it in. Let it come to a boil and turn it down to simmer for at least a half hour. Oh, and don’t forget to add the aromatics like basil, oregano, and whatever other herbs you have on hand.

Guacamole

Ingredients

  • 4 avocados
  • 2 tablespoons of pico de gallo
  • Juice of 1/2 lime
  • 2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper
  • 1 teaspoon of salt
  • 4 teaspoons of olive oil
  • 1 1/2 teaspoon of chopped garlic
  • 1/2 teaspoon of ground black pepper
  • 1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced of any chile pepper like (adjust for spiciness)

Procedure

  1. Pit the avocados.
  2. Score avocado without cutting through the skin.
  3. Scoop out one avocado with a large spoon and place in mixing bowl.
  4. Add the lime juice and stir to evenly coat the avocados.
  5. Stir in the Pico de Gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.
  6. Then scoop out the other avocados and gently mix and toss in the larger pieces.
  7. The guacamole is the right consistency when more large pieces than mashed parts remain.
  8. Garnish with a sprig of cilantro.

This article uses material from the Wikibooks article “Cookbook:Guacamole“, which is released under the Creative Commons Attribution-Share-Alike License 3.0.

Spiced Pumpkin Soup

Ingredients

  • 1 Tablespoon butter
  • 1 cup onion, chopped
  • 3 Tablespoons all-purpose flour
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon ground nutmeg
  • 2 garlic cloves, crushed
  • 1 cup peeled and cubed sweet potato
  • 1/4 teaspoon salt
  • 2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock
  • 1 15-oz can of pumpkin
  • 1 cup 1% milk
  • 1 Tablespoon fresh lime juice

Procedure

  1. Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute for 1 minute.
  2. Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.
  3. Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.
  4. Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.
  5. Remove from heat and add lime juice.

This article uses material from the Wikibooks article “Cookbook:Spiced Pumpkin Soup“, which is released under the Creative Commons Attribution-Share-Alike License 3.0.