Chicken Soup

November 29, 2010 at 8:41 pm (cooking) (, , , , , )


It tastes better than it looks, trust me.

So, long story short, I’m sick. It sucks being sick. And of course, me being me, I have to make soup. None of that icky canned stuff.

Chicken Soup Ingredients:
2 chicken breasts, cubed into bite-sized pieces
2 stalks of celery, cut to piece you like (I like thin and small.)
1/2 small onion, chopped
1/2cup baby carrots, sliced
most of a box of low-sodium chicken stock
1 grind black pepper
2 large pinches kosher salt
2 large mugs of water
olive oil

sage
thyme
parsely
garlic powder
ground ginger

I turned the crockpot up to high, added about an inch of chicken stock, and proceeded to cube the chicken, slice and dice my veggies, then put some olive oil in a pan. I started the chicken, then added the veggies a few moments later, followed by both pinches of salt and the pepper.

When it was almost cooked, I sprinkled ground ginger across the pan twice, as well as the thyme and sage and parsely. The garlic powder got three rounds.

When it was fully cooked, I transferred it to the crockpot, along with two mugs of water and more chicken stock. (About 3/4 the container total was used.)

Keep in mind, I couldn’t taste or smell anything, I’m sorry.

This was served in bowls, with leftover Boudin sourdough rolls from Thanksgiving. I enjoyed it, nice and warm and felt great on my throat. 😀

My mom assures me that it was really delicious.

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Chicken Parm

November 17, 2010 at 12:54 am (cooking) (, , , , , , )


Tonight was a great night for dinner!!

I made chicken parm with spaghetti & marinara sauce, and broccoli. :)

Broccoli was merely cooked, then tossed with margarine and garlic salt, very quick and easy, as I used the steam-in-bag microwave variety. :)

Chicken Ingredients:
chicken breasts – i kept them about the same thickness, these were pretty thin
italian bread crumbs
provolone cheese

I started up a pan with some oil and set the oven to 350. After tossing the chicken breasts in the bread crumbs, I cooked them in oil until they were done. Then, due to waiting on my sister arrive, they sat for about 10 minutes on paper towels (I blotted off extra oil gently), then I covered them with provolone cheese before baking them for another 10 minutes (to melt the cheese and warm through again). They were juicy and delicious!!!

Marinara Sauce Ingredients:
olive oil
a splash of cranberry-pomegranate juice
1 can tomato sauce
1 can petite diced tomatoes
8 medium white mushrooms, chopped
a small handful of baby carrots, minced
1/4 large onion, choppped
3 cloves of garlic, minced
garlic powder
kosher salt
black pepper
garlic & herb mrs. dash
sage
oregano
parsley

After preparing all of my veggies, I put some oil in the bottom of a pot (needed my skillet for the chicken!). When it was warm, I tossed in all of my veggies, along with two healthy pinches of salt, and a few grinds of black pepper. (3 or 4, wasn’t really counting, sorry, it’s how I cook!)

When the onions just started to become translucent, I added a splash of the cranberry-pomegranate juice. It’s my substitute for wine lol. It has the nice sweetness and a good crisp bite to it as well.

Once that cooked down, I added the cans of tomato-y goodness, and added spices to taste.(Usually ends up being three doses of G&H mrs. dash and oregano, one of parsley, two of sage and garlic powder… by “dose” I mean “sprinkled happily on top of the bubbling red stuff”).

Then I let it simmer while I cooked the chicken, broccoli, and spaghetti. :)

It was so delicious, and my sister has leftovers for two days! Yaaaaaay!!! 😀

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Giant Ginger Cookies

November 15, 2010 at 3:43 pm (cooking) (, , , , )


**This recipe comes from the “Better Homes and Gardens Special Interest Publications’ ‘100 Best Cookies'”, page 8. I didn’t create it, my sister baked them. They were just really delicious!**

***okay, so I DID make two of them massive… like the size of your face.***

Giant Ginger Cookies:
Oven Temp: 350F
Bake – 11 to 13 min (our oven was 13 or 15. I forget.)
Ingredients:
4.5c all-purpose flour
4 tsp ground ginger
2 tsp baking soda
1.5 tsp ground cinnamon
1 tsp ground cloves
.25 tsp salt
1.5c shortening
2c granulated sugar
2 eggs
.5c molasses
.75c coarse sugar crystals (for topping!)

In a medium bowl, combine flour, ginger, baking soda, cloves, and salt.

In a large bowl, beat shortening (with mixer, on med/high for about 30sec). Add the 2c granulated sugar. Beat until mixed together, be sure to get the sides!

Beat together eggs and molasses; beat into the sugar/shortening.

Start to add in the flour mixture.

Place the .75c sugar into a small bowl. Measure out about 2-inch balls (we used an ice cream scoop!). Roll in the sugar to coat, and then place 2.5in apart on a baking sheet. (ungreased works. yay for parchment paper!)

Bake until lightly browned and tops are puffy and cracked. (They will still be moist, chewy, and delicious.)

Cool and enjoy!! they’re REALLY good warm)

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Quick’n’Easy Salisbury Steak

November 8, 2010 at 8:45 pm (cooking) (, , , , , )


I like easy-to-make meals, especially on a Monday.  I mean, it’s Monday… who wants to spend all day working on what broke all weekend, then come home and have to make an entire meal?

And yet, I’m not much of a fan of “premade’n’nuke” meals you can buy, and I am really trying to avoid fast food.

So! Last week, I made burgers for my mom and I; I made four patties, and put two in the fridge. Last night, we went out of Chinese and got an order of the string beans (SO delicious, we LOVE leftovers). And someone out there makes handy gravy mixes and just-add-water mashed potatoes.

Hamburger Patty Ingredients:
1lb ground beef (the leaner the better!), made into 1/4lb patties
worchestershire sauce (a few splashes on each patty)
a pinch of kosher salt sprinkled across all the patties
a grind of pepper over each patty
a sprinkle of garlic powder over each patty

All you have to do is cook them until they are done. 🙂 My mom’s burger I did medium, mine I prefer well done, and I did the extra patties well done as well, since I was saving them for later.

The chinese leftover green beans seem to be cooked quickly over high heat with oil, salt, onion, and garlic. The garlic has given it a bit of sweetness.  They’re delicious! If I hadn’t had leftovers to nuke, I would have just nuked some frozen green beans, then tossed them into the pan I used to make mushrooms and onions in with garlic salt and olive oil. 🙂

Ah, yes… to top the hamburger patties, I chopped up some sweet onion and some mushrooms, and sauteed them with a tiny bit of olive oil, a pinch of salt, some garlic powder, and black pepper, to compliment the meat.

I mixed up a quick packet of brown gravy, and made a package of golden russet buttered mashed potatoes (from Knorr and Idahoan respectively ), nuked each plate (patty and green beans) for 1:45 each, added taters and gravy and BAM!
Instant delicious dinner with veggies, starch, and protein. How delicious is that?

Total time this took? Less than 20 minutes… and most of that was boiling water!!!

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