Juice of the Day: Carrot Rhubarb

Benefits of Blending:

Carrot: vitamin A, vitamin C, calcium, iron, vitamin B1, vitamin B2, vitamin B6, vitamin K, biotin, fiber, potassium and thiamine

Rhubarb: antioxidants, vitamin K, lutein, calcium

Spinach: vitamin K, vitamin A, magnesium, folate, manganese, iron, calcium, vitamin C, vitamin B2, potassium, and vitamin B6, very good source of protein, phosphorus, vitamin E, zinc, dietary fiber, copper, selenium, niacin, and omega-3 fatty acids.

Fuji Apples: bioflavonoids, fiber, vitamin C, quercitin, and pectin.

Cucumber: high water content, vitamins A, vitamin B, vitamin C, magnesium, potassium, and silica

Parsley: antioxidants, anti-inflammatory, vitamin C, vitamin A, vitamin K, folate

Adult Chicken and Stars Soup

The flu hit our house hard over the past weekend. I got the brunt of it Friday and Saturday, however Bryan is still struggling. When he got home from skiing yesterday afternoon, I was seriously considering taking him to the hospital. He made it through, and I like to think it was my Chicken and Stars soup that helped.

I remember Chicken and Stars as being a treat for when you were really sick. I had all the ingredients on hand, so I decided to make an adult version of a child hood favorite!

Here's what you'll need:

• 16 oz chicken stock
• 8 oz beef stock (because I didn't have enough chicken stock)
• 3 chicken breasts shredded
• 1 medium white onion
• minced garlic
• 1 cup sliced carrots
• 1 cup canned corn kernels
• Stelline pasta

First, in order to get the best shredded chicken, I like to boil mine for about 30 minutes or until cooked through.

While the chicken cooks, I boil my broth with onions, garlic, carrots, corn, and seasonings. I seasoned my soup with salt, pepper, oregano, thyme, garlic powder, and cayenne powder.

Once the chicken has boiled, shred the meat with two forks, and add to the broth.

Add the pasta to the broth and allow to cook for the time indicated.

A delicious and adult version of a childhood favorite to help ward off any colds and flus!

Udon Stir Fry

The night before Thanksgiving, I wanted something light for dinner, and the opposite of heavy comfort food. I landed on Udon Stir-fry. I love this recipe because it is versatile to your likes and needs. The beef broth can easily be substituted for chicken or vegetable, as well as the meat.

I saute-ed lean cut loin beef with 4 minced garlic cloves, 2 tablespoons of chili garlic sauce, and 1/2 cup beef broth. 

While the beef cooked, I partially cooked the udon noodles. I cooked them for two minutes less than the package indicated because they would continue cooking in the sauce later. Nothing worse than soggy noodles.

Once the beef was 50% cooked, I added packaged stir-fry sauce, carrots, red cabbage, bok choy, red peppers, and broccoli.

Stir in the udon noodles and cover for 2 minutes. Before serving, stir in snap peas, and continue to steam for 2 more minutes.

Serve and enjoy! This recipe is great because not only can it be distinguished to your personal taste and dietary restrictions, but also the spice can be personalized. It was a perfect dish before Thanksgiving!

Root Vegetable Soup

My neighbors graciously gave me some rutabagas and beets before they left for Paris on Saturday. I'm pretty sure their trip trumps my root vegetable soup, but I'll take what I can get. I had never cooked with rutabagas before, so I was hesitant of the soup, but look at that color! It's gorgeous!

I roasted diced onions, sweet potatoes, beets, rutabagas, carrots, garlic and pasilla peppers at 350 degrees for 35 minutes. I seasoned the veggies with salt, pepper, and cayenne before roasting.

In small batches I blended the roasted veggies with milk and vegetable stock, until smooth.

I let the soup simmer for a while to let the flavors blend more.

All served up and delicious! I was surprised at how well the soup turned out and will defidently be making it again!

Chicken and Dumplings

I love comfort foods, especially on a cold day. There is nothing better than a warm meal on a cold day. I have been dying to make this recipe ever since I saw it in Real Simple's Fall/ Winter Recipe edition. I of course had to modify it, because well that's who I am, and I wanted to use fresh veggies instead of frozen. Also I wanted to use semi-homemade biscuits instead of refrigerated.

Here's what you'll need:

• 1/2 pound carrots, peeled and diced
• 1/2 pound celery, diced
• 2 whole onions, diced
• 2 cans cream of mushroom soup
• 1  1/4 cup water
• 2 lbs chicken, cooked and diced
• 3 tablesppons butter
• salt
• pepper
• garlic powder
• 4 cups Bisquick
• 1 1/2 cup milk

First, saute your carrots, celery, and onions in butter until they are semi-soft. They will become softer during the cooking process in the oven.

Mix the veggies, cream of mushroom soup, seasonings and water in a bowl and transfer to an oven safe dish. Covered with foil, cook for 15 minutes at 400 degrees.

While the mixture is cooking, mix the biscuits. Mix the bisquik and milk in a bowl.

After 15 minutes, pull the mixture and remove the foil. I scooped the biscuit mix using an ice cream scooper. Cook for an additional 15 minutes at 400 degrees, or until the biscuits are golden brown.

Ready to serve!

Enjoy!

Homemade Chicken Noodle Soup

Little Red was home sick today with a fever and sore throat. Between Barbie movies, I figured she could use some TLC. As she knows when she is sick, I'll make or order whatever her heart (stomach) desires. She requested chicken noodle soup.

To start, I boiled skinless chicken tenders for 25 minutes, making them easy to shred with my fingers. I flavored the water with garlic powder, onion powder, and a pinch of salt while the chicken boiled.

In a pot, sautee 3 medium carrots (sliced), 4 celery stalks (sliced), a medium onion diced, and minced garlic in a tablespoon of butter.

Add two quarts of chicken stock. Season with: garlic powder, onion powder, poultry seasoning, bay leaves, and thyme to taste. Let simmer for 10- 15 minutes. Add the shredded chicken and wide egg noodles and continue to cook until the noodles are thoroughly cooked, about 9 minutes.

Serve with crackers and enjoy! Here's to fighting off all of the colds the season brings!