Chicken Noodle Soup!

August 27, 2010 at 8:15 pm (cooking) (, , , , )


The 0nly time that I have made soup…well, it was stew, not soup… making THIS is my first soup!!!

My mom is feeling under the weather, so I thought that I would make her soup to make her feel better. 🙂

Once again, it is a mishmosh of “what’s in the cupboard?”

So I present to you.. my Chicken Noodle Soup!!

Chicken Noodle Soup
2 chicken breasts, cubed
1/4 onion, diced
handful of baby carrots, diced
1/2 container chicken broth
2c water
1/2 juicebox (apple, about 2oz)
little bit of olive oil
thyme
sage
regular Mrs. Dash
2 taps ginger
1 tap cumin
2 taps cinnamon
black pepper (if you desire, I need to leave it out next time for my mom’s tastes.)
kosher salt
7 taps Garlic Salt
approx. 2c noodles (I used bowtie)
7 taps dill weed
13 drops of worchestershire sauce
4 taps lemon pepper

First, I did all of my dicing and chopping while I heated up the big pot with a little bit of oil in it.  Then I cooked the chicken, onion, and carrot together with a sprinkling of kosher salt and the pepper.*

*I need to leave out the pepper in future cookings, as it was too spicy for mom.

Once it was cooked, I added the chicken broth, 2cups of water, and messed with spices until I liked the taste. The only thing I didn’t measure was the thyme and sage, sorry!

After I was happy with the taste, I added the noodles, and cooked the soup until the noodles were done.

It was delicious, if a bit spicy. Made 3 large servings.
Photo of leftovers:

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Orange-Ginger Chicken with Fried Rice

August 26, 2010 at 7:53 pm (cooking) (, , , , )


For a long time, I’ve been eyeing that bottled Iron Chef orange sauce thing on the shelf at the super market. I put it in the shopping cart when I went grocery shopping with Mom on Monday. So happy to play!!!!

This is the sauce, if you’re interested. I will have to learn to make something similar! http://www.ironchefproducts.com/

Orange-Ginger Chicken
3 chicken breasts, cubed or in strips, your choice. I used cubed.
1/4 onion, diced
3 large mushrooms, washed, halved, and sliced.
little bit of oil (just to start the noms)
kosher salt, to taste
fresh ground black pepper, to taste
2-3 shakes of garlic powder, to taste, really
about 1/3 the bottle of Iron Chef Orange Sauce Glaze with Ginger

Fried Rice
1 bag of.. well.. boil-in-bag rice, cooked
1/4 onion, diced
7 baby carrots, split then chopped
1 egg
some peas (I used frozen, in an amount comparable to the amount of carrots used)
little bit of salt, to taste
little bit of oil
7-11 grinds of pepper (or to taste, depending on how much pepper you can take)
soy sauce – I never measured, sorry. Enough to color the rice and flavor the veggies!

First, I started the rice. Electric stove, takes a bit to heat up that water lol.

Well. I had half of an onion left, so first, I diced it up. Then I put half into a bowl for the rice, and half into the pan (which was not on) for the chicken. Then I sliced up the yummy yummy mushrooms, and added those to the pan. After the mushrooms, I prepped the carrots, which I put into the bowl. I then added the peas to the bowl, for the sake of later convenience.

Then I popped on the pan for the chicken; added 4 cracks of pepper, added a healthy sprinkle of kosher salt, and a few shakes of garlic powder. Once the chicken was fully cooked, which happily coincided with the rice being done, I lowered the heat and added the orange sauce.

I stirred it together, and focused on the rock. I took out the bag of rice, dumped out the water, and returned the pan to the heat. I dumped in the bowl of veggies, with a little bit of olive oil, some pepper, a sprinkling of salt, and some soy sauce. (not alot)

Once the onions were cooked thoroughly, I cleared a hole in the middle of the veggies, and cracked the egg. I scrambled it, then killed the heat, added the rice, a little more pepper, and more soy sauce.

Serve and enjoy, it was delicious!!

(shown packed in a bento for leftovers!)

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Back :)

August 21, 2010 at 8:27 pm (Uncategorized)


Sorry for the delay in updates!

Hope to be posting more soon! 🙂

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Baking With Callisto – Rainbow Cupcakes

August 4, 2010 at 2:36 am (cooking) (, , , , , )


So, my sister has gotten on a cupcake binge.
And it has tickled her fancy to make RAINBOW CUPCAKES! (Pretty!)

So this is copy-pasted from her livejournal post. 🙂 Enjoy!!

Rainbow Cupcakes!
So yesterday I made my first epic cupcake!  I made a rainbow cupcake!! Augh I can’t believe it worked!!

SO SIMPLE. I basically made a white cake (follow recipe from box; I suggest one that uses oil, water, and egg WHITES only because it is fluffier.) Then I separated the batter into 5 parts and colored each individually. (R,O,Y,G,B) and then put the batter in one at a time to layer them. The recipe should make 24 cupcakes but I opted for ginormous cupcakes and made 12. YUM!

The only things I would change in the future is I would either go for 6 colors and add purple, or maybe leave out orange and add purple instead. The other is that they look so exciting being all colorful, yes they were plain white cake with vanilla frosting.If you prefer some more flavor (though these were delicious) I would suggest maybe adding some extract to flavor them. Maybe almond?

I would definitely suggest these for making with kids or for kids if you have any, though all ages will enjoy:)

I’m so stoked that they turned out on my first try!!
Wahoo!!


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HMT – Hamburger, Macaroni, and Tomato

August 1, 2010 at 9:01 pm (cooking) (, , , , , , , )


(reposted with photos!)

While, admittedly, this is a fairly easy dish, it’s darn tasty. Instead of being just “spaghetti sauce on the wrong noodles”, you’ll find that the texture is different. It’s warm a nice starchy chewy, tasty, with a little zing!

Make spaghetti sauce – for this, I used leftovers from https://dragoon811.wordpress.com/2010/07/27/spaghetti-sauce-again/
Start the water for noodles, and preheat the oven to 350.

Cook the noodles, I prefer just past al dente.

Drain the macaroni noodles, and mix the sauce into them.

Now you have two options:

A. pour into 4 – 8 little baking dishes and bake uncovered for 20 minutes.
B. pour into one large casserole dish (not a deep round one) and bake uncovered for 30 minutes.
Serve, top with parmesan cheese and enjoy!

Makes 4-8 servings, depending on how much sauce/noodles you have, as well as serving size. 🙂

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