Monday, May 4, 2009

What's in the Cupboard = Yummy Chicken Soup

Ok, so today is day three of my family feeling a little under the weather - pretty sure it is allergy related. Outside is has been drizzel raining ALL day and doesn't sound like it is leaving anytime soon this week! (Not that you needed a weather update for out here)

Ok so off to the stove I went and this is what I made...Curry Chicken Soup! Yep it turned out very yummy.

Dice a sweet yellow onion - medium size
About 5 stalks of celery dices small
Match stick carrots (I buy these already cut, to lazy to do it myself!)

Saute this in a stock pot with a little bit of Olive oil.

Add 1/2 bag of frozen Corn
Add 1 can of Beans (I used cantonelli beans)
Add 2 Turkish Bay Leaves
Add 2 32 oz cartons of Chicken Stock
Add 1 tsp. of yellow Curry

Let simmer on low.

I had a 1/2 bag of pesto filled pasta tortollini from Trader Joes and added this pasta to my simmering pot.

In another I pot I took 3 checken breasts, water, with large dices chopped onion and 1 bay leaf. Boil until done. About 15 minutes. When the chicken is done chop up into bite size peices and add to the pot of soup.

My grocery store has this yummy garlic salted french bread that I served with it. It was delicious!!!

Pasta - Veggie Style

So I have been trying to cut down on the meat that we eat for two reasons... 1 - you don't really need to eat that much meat a week, and 2 - less meat is much nicer on the grocery budget!

So I used the following Veggies! Broccoli, Leeks, Red & Orange Bell Pepper, Beats

Pasta: The Curly Kind

Sauce: One can of Cream Of Asparagus (Cream of Broccoli or celery would also work nice)
3/4 can of milk
1/3 cup sour cream

Mix all in a sauce pot and heat of medium to low heat.

Cook Pasta as directed - make sure you add a nice amount of salt to the water

For the Veggie:Peel Beats - boil for about 45 minutes (depending on size could be shorter or longer time) When you can poke a knife in and out of them easily they are done. Set aside. Also, if you have them wear gloves because they will stain EVERYTHING they touch! Slice them up into bite size peices and set aside.

Broccoli - Cut into bite size peices, blanch in hot boiling water for no more then 2 minutes. If peices are really small blanch for less time. Goal, Broccoli should still have a slight crunch to it.

Bell Pepers - Slice into bite size peices and saute until a little soft

Leeks - Wash well, saute in the same pan you did the peppers in for about 2 minutes.Once the leeks are done, toss in all other veggies and reheat real quick.

When the pasta is done and the sauce is heated up mix the two together. Top with the veggies and serve. This was really very yummy and as I type this up I realize that I should be taking pictures of these meals because this one was very pretty with all of the fun colors of the veggies. So Enjoy!