RECIPE: HOMEMADE CHICKEN NOODLE SOUP

For me, there is not much better than homemade soup when the weather begins to turn chilly. If I’m not feeling well or if I just need a hug, this is my go-to soup. It truly has magical powers. I’m sure my regard for chicken noodle has something to do with that our moms would open up and feed us when we had a cold… but this is just soooo much better. I use the No-Yolks wide noodles but any kind of wide egg noodle will do.

HOMEMADE CHICKEN NOODLE SOUP

Makes 6-8 servings, depending on portion size

INGREDIENTS

1 tablespoon olive oil

1 large yellow onion, diced

3 large carrots, sliced 1/2 inch thick

5 stalks celery, sliced 1/2 inch thick

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/2 teaspoon dried thyme

1/4 teaspoon dried marjoram

2 bay leaves

3 quarts chicken broth, I used homemade but okay use your favorite store brand

1 tablespoon chicken base (I like the Better Than Bouillon brand)

3 cups roasted chicken, chopped into chunks or shredded, however you like it

Juice of 1/2 a lemon

3-4 cups wide noodles, uncooked (I like the No Yolks Extra Wide)

 DIRECTIONS:

Heat the olive oil in a large pot over medium high heat. Add the onion, carrots, and celery. Cook 3-4 minutes or until slightly softened but not browned at all.

Add the salt, pepper, thyme, and marjoram. Stir to mix together. Add the broth and the chicken base plus the bay leaves. The chicken base is optional but it does add a ton of rich flavor.

Stir to combine and turn up the heat to high. Bring to a simmer and skim off any foam that develops. Add the noodles. Cook for 8-10 minutes or until the noodles are cooked. Add the chicken and heat through. Add the lemon juice. Check the seasoning before serving.

RECIPE: S'MORES SKILLET PIE

National S’mores Day! It is the perfect day to make this recipe which has all the components of backyard s’mores complete with homemade graham crackers, marshmallows, and chocolate. If you want to make this recipe faster- just use store bought graham crackers— but let me assure you that these graham crackers are worth the work and you might want to ;make them on their own.

SKILLET S’MORES PIE

For the homemade graham crackers:

2 cups whole wheat flour plus more for dusting (not stoneground or white whole wheat flour)

1 teaspoon ground cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

7 tablespoons butter -softened

1 cup light brown sugar, lightly packed

3 tablespoons whole milk

1/3 cup honey

2 teaspoons vanilla extract

 For the pie:  

1/2 cup unsalted butter (room temperature)

1/2 cup white sugar

1/2 cup brown sugar lightly packed

1/2 tablespoon vanilla extract

1 large egg (room temperature)

1 and 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 and 1/3 cups milk, dark, or semi-sweet chocolate chips, divided

2 full-sheets homemade graham crackers

1/2 cup miniature marshmallows

DIRECTIONS:

In a medium bowl, whisk together flour, cinnamon, baking soda and salt. Set aside.

In a stand mixer fit with the paddle attachment, cream butter and brown sugar together.

Increase speed to medium and beat until light and fluffy, about 3 minutes. Reduce speed to low and add flour mixture until incorporated and a soft dough forms, about 2 minutes.

Add the milk, honey and vanilla extract. The dough should be sticky and soft.

Divide the dough in two discs and wrap both in plastic and chill for at least one hour.

To roll and bake the dough:

Adjust oven rack to the middle position and preheat oven to 350 degrees. Lightly flour a piece of parchment paper and place one ball of dough in the center.

Pat into a 5-by-6-inch rectangle, sprinkle with flour, flip, and dust again, Working from the center out and adding more flour as needed, roll the dough until roughly 15-by-11 inches and very thin.

Slide onto am aluminum baking sheet and brush away excess flour. Repeat with remaining dough.

For grocery store look-alike, score each sheet of dough into twelve 2 1/4-by-4 3/4-inch rectangles and dock with a bamboo skewer or the narrow end of a chopstick. Otherwise leave the dough uncut.

Bake until crackers and firm and darkened, about 10-12 minutes. Immediately cut along the prescored lines with a knife or cut into free-form shapes using a pizza wheel. Cool to room temperature directly on the baking sheets.

In an 8 or 9-inch cast iron skillet, melt the butter over medium-low heat. Whisk in the white sugar and brown sugar until smooth.

Remove from heat and allow the skillet to cool for 5 minutes.

Add in the vanilla and egg. Mix until combined. Add in the flour, baking soda, salt, and 1 cup of the chocolate chips. Mix until combined. Smooth around the skillet making the center higher than the edges.

Bake for 20 minutes. Remove and crumble the graham cracker sheets into crumbs and place on top. Add the reserved 1/3 cup chocolate chips. Press the miniature marshmallows into the cookie. Bake for another 5-10 minutes or until cooked through and golden around the edges (it should still be soft and slightly under-baked in the center).

Remove and allow to cool for at least 15 minutes. Run a knife around the edge and loosen the pie from the skillet. Remove to a platter or cake plate. Slice and serve warm.

RECIPE: CHICKEN & BUTTERNUT SQUASH CURRY IN A HURRY

I absolutely love curry. And now that I’ve learned how to make it easy and fast, I make it often. My mom would occasionally make curry but I found my love of curry from trips to—- wait for it—- London. There are so many great Indian restaurants in England; cute neighborhood places where my friends would often take me for a “Ruby Murray” which is British rhyming slang for a curry. This recipe transports me back to those cozy little spots with big tables full of incredible curry dishes of all kinds, complete with spices, condiments, and good friends.

CURRY IN A HURRY

Time: 30 minutes

INGREDIENTS

1 cup rice, made to package instructions

Two large chicken breasts, diced into big pieces

1 tablespoon olive oil or vegetable oil

1 yellow onion, diced

4 cloves garlic, minced

3 tablespoons minced ginger

3 cups butternut squash, grated

5 whole canned tomatoes

1 1/2 cups low sodium chicken broth (may need a bit more)

2 teaspoons curry powder or to your taste

1/2 teaspoon turmeric

1/4 teaspoon ground cumin

1/2 teaspoon garam masala

salt and pepper to taste

Pinch red pepper flakes or use your favorite heat- cayenne is also good

1/2 can coconut milk, shake well before using (about 1 cup- it is optional)

2 cups fresh spinach

1 cup frozen green peas

fresh scallions and lime for garnish

DIRECTIONS:

Cube and brown the chicken in olive oil over medium high heat.

Add onion, garlic, ginger and cook until those are just soft and onions translucent. Add the butternut squash. and cook for 2-3 minutes until it wilts down. Crush in 4-5 whole (canned) tomatoes. I always add a bit of the liquid from the can also. Add chicken broth and bring to a simmer. Start seasoning— add curry powder, turmeric, garam masala, cumin, salt, and a little heat -whatever kind you prefer-all to taste. I added red pepper flakes for the heat. Stir well. Taste. Adjust seasoning.

Add a bit more broth- you will want plenty of “sauce”... Add fresh spinach leaves, frozen green peas toward the end so they just heat through and stay green. Finish with the coconut milk if you have it— it is optional. Serve over hot rice and garnish with chopped scallions and a squeeze of lime juice.