Chicken Noodle Soup

chicken soup_0217_04

I created my own chicken noodle soup recipe on a whim one day. I wanted to create something that I knew exactly what’s in it. It wasn’t until after creating this recipe did I realize all the extra benefits I had put into it. Also since I made this up the measurements are mostly in grams since I enter my recipes into My Fitness Pal and want accurate weights.

My family has a history of Alzheimer’s/dementia and cancer. After my own health problems I have learned that tumeric is an all around great spice to have in your cupboard. It’s actually being studied for it’s benefits in slowing Alzheimer’s and possible prevention and treatment of cancers. Seriously, go search this! There are even pills so you don’t have to add it to every meal. And I chose to use rice noodles since my husband has a wheat sensitivity.

In general chicken noodle soup is believed to be good to eat when you have a cold, while this seems to be true, adding some of these other ingredients will make this a great thing to eat while you’re feeling great too. Rosemary is an antioxidant, carrots are good for beta carotene and fiber, chicken provides protein, the list goes on. Don’t just make this if you are feeling under the weather, make this to keep your body going strong. Give your body the nutrients it needs to fight off more than just the common cold.

Chicken Noodle Soup

2-4 chicken breasts, cooked and diced
2-3 lg carrots
200 g onion (white)
20 g fresh parsley
2 c vegetable broth (I use Saffron Road vegetable broth, so yummy!)
1 c water
150 g celery
4 oz rice noodles (or regular if you don’t have gluten issues), cook per package directions
3 lg garlic cloves
1 Tbsp coconut oil
2 tsp dried rosemary
1 tsp paprika
2 tsp ground tumeric

While chopping vegetables, put chicken breasts in a roaster with 1/2 cup vegetable broth and 1/4 cup lemon juice, 1/4 cup chicken bone stock and pepper. Bake at 400° for 20 minutes, check to make sure it’s cooked through.

In a stock pot, melt down coconut oil. Add garlic and onion. After a couple minutes start adding celery and carrots. Slowly add in vegetable broth to keep vegetables from sticking to the bottom of your pot. Continue cooking until vegetables are tender. Dice chicken and add to stock pot with remaining broth. Add spices and noodles, mix well. Add water and parsley, continue stirring and heat through.

chicken soup_0217_03

Advertisements

Chickpea and Spinach Veggie Burger

veggie burgers_0413_05I don’t even know what spurred this, but Friday I decided I wanted to make a veggie burger. Ok I do know a little bit of what started this thought track. My husband and I have been getting Morning Star® on sale and they came out with a new flavor called Mediterranean something. Anyway I saw some whole chickpeas in it and thought, “Well I could make something like this.” Now my only problem is I don’t buy beans in a can. Other vegetables I do, but beans, just something about it I don’t like. Because of this it takes a lot of planning for things like chili, hummus and now veggie burgers.

Since I had no clue where to even start I hopped on Pintrest to get some chickpea based burger recipes. I found this recipe from Splash Dash Mom. It has the basic instructions and the spinach ingredient inspiration. Below is my rendition. I did sample it and it’s actually really tasty.

Chickpea, Spinach and Roasted Garlic Veggie Burger

2 c chickpeas
¼ c black beans
2-3 garlic cloves
½ tsp oregano
½ c (60g) white onion
1 tsp olive oil
½ c (25g) fresh baby spinach
½ c crumbs (I used corn flake crumbs)
1 egg

I started with having to cook Chickpeas soakingthe chickpeas. Soaked them overnight and cooked them for a couple of hours the next morning. Just be aware these guys soak up water like crazy. As you can see by this photo. They were covered not that long before.

Combine all the ingredientsThe next step is to mix everything together. I started out by using a hand potato masher thingy and found that would take a bit longer than I wanted, so I put everything in my Vitamix on low. This did the trick, but I would recommend using a food processor so everything has more room to move.

veggie burgers_0413_03This is everything all mashed up. Next step form it into burgers. I made 8, but they are larger. I use the sandwich thins buns, so I wanted these to fill out most of that space.

formed burgersI tried putting these on a George Foreman, didn’t really work out. Following the original instructions I tried browning them in a small skillet one at a time. This seemed to cook them pretty well. They were a bit crumbly and need to be handled carefully. I think some tweaking will be done to the next go round, maybe add more oil? If anyone has any suggestions for making them less crumbly that would be great!

finished burgersThe finished product. Some I left longer than others, just judge that for yourself, how brown you would like them.

Vegetarian Night

My crafting has really gone by the wayside with all my cooking and baking this last week. Tonight I took to Pintrest and my fridge for dinner. I found this recipe for a pasta dish that uses an avocado, lemon and some garlic. Sounds simple enough, but I decided to change it up a little bit..

I have some mushrooms that needed using and some Parmesan reggiano that was just asking to be grated. The recipe may not look so pretty, mainly from the lovely avocado green, but it does taste good.

The finished dish before it was plated.

Avocado Lemon Spaghetti

1 ripe avocado
1 lemon, halved and juice squeezed out (can zest for garnish)
olive oil
2-3 garlic cloves
a little extra lemon juice if desired
some salt and pepper
spaghetti, cooked to package instructions
optional: mushrooms, fresh grated Parmesan

Cook spaghetti (or other pasta) according to package instructions. Put everything except spaghetti (and mushrooms/Parmesan) into a food processor, blender, Vitamix, etc. Blend until it is the consistency you want, mine was a paste. Saute the mushrooms in pan with a little cooking spray then pour avocado mixture on top. Heat through, then add your pasta. Mix thoroughly and add Parmesan if desired. It will start to bubble a little which means it should be heated through, then serve and enjoy!

This is super fast and easy and has lots of flavor. Once you get over the bright green color it tastes pretty good.

Pin It