Joyce’s Chicken Noodle Soup

Technorati Tags: recipes,soup

This soup is named after my dear friend Joyce. Usually when I name a recipe after someone, it’s because the recipe came from that person, but not this time. Instead, I made this soup (along with 2 others) and took to Joyce shortly after she was diagnosed with cancer.  This one became an instant favorite for her, and over the course of the last year+, I have made it for her many times. 

This recipe was inspired by Jessica Sprague's Chicken Noodle Soup which was inspired by Paula Deen's Chicken Noodle Soup. Don’t even attempt to make it without MY secret ingredient – frozen egg noodles.  I like the Reames brand best because the noodles are not all stuck together like some other brands.  If using Reames, you can also just throw them in the soup frozen – no thawing needed!

Joyce’s Chicken Noodle Soup

• 1 T. olive oil
• 2 cups carrots, sliced
• 1 medium onion, diced
• 2 cups celery, sliced
• 2 cups baby bella mushrooms (or white mushrooms), sliced
• 1 tsp. minced garlic
• 1 T. dried parsley
• 1/2 tsp. dried rosemary
• 1 tsp. lemon pepper seasoning
• 2 32 oz. boxes chicken stock
• 2 cups water
• 1 24 oz. bag Reames Frozen Egg Noodles
• 1 rotisserie chicken (removed from the bone and chopped)
• 3/4 cup Parmesan cheese
• 3/4 cup half-and-half or milk

Sauté carrots in olive oil for about 2 minutes, add in onions and celery and sauté for about 10 minutes more, or until vegetables are softening and becoming translucent.  Add mushrooms and spices and sauté for 2 more minutes.  Turn heat up to medium-high, add chicken stock and water and bring to a boil.  Add noodles and cook according to package directions (about 25 minutes) or to taste.  Turn heat to low, add in chicken and heat through.  Just before serving add in Parmesan cheese and half-and-half. 

This makes a nice big pot, and is delicious served with crusty bread and is great for sharing. 

Quinoa & Black Bean Stuffed Red Peppers

Technorati Tags: kitchen gadgets,quinoa,vegan,recipes,main dish

These make a delicious and vegan meal for Meatless Mondays, or any day of the week!  They can be made ahead and frozen for an easy meal, and ingredients and quantities can be varied according to taste and availability. 

Quinoa & Black Bean Stuffed Red Peppers

• 2 T. olive oil
• 1 medium onion, chopped
• 3 ribs celery, chopped
• 1/3 cup roasted green chilies
• 1 8 oz. pkg. mushrooms, chopped
• 1 T. cumin
• 1 tsp. smoked paprika
• 3 cloves garlic, minced
• 1 15 oz. can fire-roasted diced tomatoes
• 3/4 cup quinoa
• 1 1/4 cups grated carrot
• 1 15 oz. can black beans, drained
• 4-5 red bell peppers, sliced in half, seeds and pith removed
• 1-2 avocados

1.  Sauté onions, celery and green chilies in olive oil over medium heat for 5 minutes or until soft. Add mushrooms, cumin, smoked paprika, garlic and diced tomatoes.  Cook for 5-10 minutes.

2.  Stir in carrots, carrots and 1 3/4 cups water.  Cover and simmer for 20 minutes or until quinoa is plump and water is absorbed.  Add black beans and taste for seasonings.

3.  Load peppers with the stuffing mixture with a cookie scooper.  At this point, you can either freeze for later use or place in a baking dish.  To bake (if frozen, thaw first), cover with foil and bake for 45 minutes.  Remove foil and bake another 10 minutes to crisp up the top. 

4.  Top with sliced avocado to serve.  Serves 4. 

Project:EmptyNest

Welcome to my new blog!  I officially became an Empty Nester last August, and now I’m ready to start this blog to share with you what it’s like!  Thank you so much for tuning in to see what’s going on!