Chicken noodle soup is a healthy all-in-one meal that provides lean protein, starch and veggies with each bite. It is a comforting meal choice even when you aren’t feeling under the weather.
Sunday, March 28, 2010
After trying many recipes and receiving tips from several restaurant owners, this recipe is the closest that we have come to matching the arroz served in Mexican restaurants. It is simple but you can alter the seasonings and add as many vegetables as you would like (such as carrots, tomatoes, peas, corn, and peppers).
Friday, March 26, 2010
One of my grandmother-in-law’s specialties was Chicken Dumpling Soup. Dumplings come in many forms and there are many countries and cuisines that have some form of chicken dumpling soup. From what I can tell, these dumplings most resemble those found in Hungary and Poland.
Thursday, March 25, 2010
Deviled eggs make me think of Easter brunch but they make a great appetizer at any party or picnic. And they are the perfect dish for using up your Easter eggs.
Wednesday, March 24, 2010
I prefer using homemade chicken broth but sometimes I simply don’t have enough time to let a whole chicken simmer for four hours. Using chicken breasts instead of a whole chicken is a shortcut that will get you homemade chicken broth in only about an hour.
Tuesday, March 23, 2010
Once I tried making chicken stock and realized that it actually wasn’t that hard to make, I decided to try making chicken broth. It, too, turns out to be a simple process at its basic level.
Monday, March 22, 2010
Last summer I wanted to make habañero cornbread with the habañeros from our garden. The cornbread itself is moist and cake-like. The garden-fresh habañeros were flavorful and surprisingly not too spicy. Because not everyone likes spicy food, I have included jalapeño peppers in the following recipe. But feel free to substitute canned chiles if you want to tame it down. Or add habañero peppers if you think you are up for the spicy challenge!
Sunday, March 21, 2010
Chili con carne (Chili) is Spanish for “chile peppers with meat.” Traditionally, chili is a simple stew made of chile peppers, meat, cumin, garlic and onions. In my variation of chili, I include tomato paste to get the flavor of tomatoes in the broth without the chunks of tomato. I also use pinto and black beans for extra lean protein and fiber. Serve it with warm corn bread and honey.
Friday, March 19, 2010
I have always been intimidated by making chicken stock (and chicken broth). After finally making it, however, I have realized how approachable it really is. There are many subtleties to making a good stock and I know I still have lots to learn by trial and error, but at its basic level, it is a simple process.
Wednesday, March 17, 2010
One of my favorite candies is Andes Chocolate Mints. With this recipe, you can leave the mint frosting white but I like to color it green so that it looks like Andes mints. (And the touch of green gets you out of being pinched on St. Paddy’s Day!)
Monday, March 29, 2010
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