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!

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!

Spaghetti Squash

I had never made Spaghetti Squash before, but have been dying to try it. I've heard nothing but great things about it.

First, cut the spaghetti squash lengthwise, and remove the seeds with a spoon. Bake the squash cut side down for 40 minutes at 350 degrees, or until a knife can be inserted and removed without resistance.

While the spaghetti squash baked, I sauteed Italian sausage and tomatoes, onions, and garlic.

Once the squash is done baking let it cool until you can touch it without burning yourself. With a fork, rake the strands from the squash.

Toss with sausage, sauteed tomatoes, and fresh spinach. Top with shredded Parmesan. I could have cooked the squash longer, the stands were al dente, to say the least. However, when mixed with the other ingredients, the crunchy texture added a refreshing quality to the meal.




Happy Cooking!