Quick Easy Chicken Noodle Soup

When you are under the weather, nothing tastes better than a nice hot bowl of homemade chicken noodle soup. In a pinch, you can make this soup, even without chicken and it is still satisfying. It is so easy, that in less than 20 minutes, you can enjoy some yummy goodness.

The Recipe:

1 small onion, chopped
1 clove garlic, minced
1 rib celery, chopped
2 Tbsp olive oil
1 box Chicken Broth ( I used College Inn)
3 cubes chicken Boullion
1/2 bag frozen mixed vegetables (I used Hanover brand)
3 Cups water
2 handfuls of wide egg noodles (about 2 cups) more or less to your liking.

Over medium heat, cook onion, garlic and celery in the olive oil until tender.

 Add box of chicken broth, boullion, water and frozen vegetables.

Bring to a boil. Add egg noodles and cook until noodles are done. Turn soup down to simmer and cook another 5 minutes.

Enjoy!

Eggplant Parmesean

On a cold fall evening, nothing beats a warm dish of comfort food. One of our favorites is eggplant parm. It's not too often that it makes it into this final form since the first part of the prep- the breaded cooked pieces- never seem to make it into the pan for the sauce. Why? Because everyone walking by takes "Just one!" piece and eats it! Kind of like sneaking a meatball. Well, last night I was able to swat hands away and the final outcome? Lots of "Mmmmm!"

I make this "old-style", meaning, I don't measure anything! So below is a guess-ti-mation of ingredients.

The recipe:

1 large eggplant (about 1-1/2 lbs.)
3 eggs
4 C. Seasoned Breadcrumbs
1-1/2 C. Romano cheese (Locatelli)
3 Tbsp. parsley
1 Tbsp. basil
generous shake of garlic salt
1/2 C. Olive oil
2 C. spaghetti sauce
1 C. Mozzarella cheese

In a pie plate, beat egg. In separate pie plate mix bread crumbs, cheese and spices. Mix. Slice eggplant in 1/4 inch slices. I prefer to keep the skin on, but if you do not like that, you can peel before slicing. Dip each slice on both sides in the egg and then in the bread crumbs. Be sure to cover both sides. In frying pan, place about 2 tablespoons of olive oil to coat the bottom of pan- as you make your way through the eggplant pieces, continue to add oil a little bit at a time so the eggplant does not stick.

Place eggplant in pan (which has been heated over medium heat) being careful not to crowd the pan. Cook until golden brown (about 5 minutes) and then turn over to brown on other side. When cooked, place on plate to cool. It's ok to pile on top of each other-pieces will be transferred to a baking dish (I used an 8x2x2 glass pan). Cook entire eggplant. You may find you may need more breadcrumb mixture, egg or oil. Adjust accordingly.

When eggplant is cooked, begin to layer in ungreased pan, just overlapping the edges of each piece. When complete cover with about 3/4 cup of sauce. Add another layer of eggplant. Cover with 3/4 cup sauce. Sprinkle a generous handful (about 1/2 cup) shredded mozzarella cheese and about a tablespoon of Romano cheese. Add final layer of eggplant, sauce to cover and rest of Mozzarella cheese and sprinkle of Romano cheese. Cover with foil and bake in 350 degree oven for 30 minutes. Let stand about 15 minutes before cutting and serving!

Easy Trail Mix

Trail Mix

My husband and I used to make a weekend trip as often as possible to the Adirondack State Park to  hike the High Peaks. There are some breathtaking views on the summit of these majestic mountains and I am always in awe at how beautiful it is.

As a family we still really enjoy hiking. One of our favorite places is still to venture a trail in the Adirondacks. One of our quick hikes is Mt. Jo. It is challenging enough for the kids and the view is really great, especially with the fall foliage.

One snack that is always a staple in our backpack is an easy trail mix that my husband and I have been making for years. It's great at any time- road trips, day trips even for school snacks. It really could not be any easier!

The Recipe:

One jar of your favorite dry-roasted peanuts.
One bag of plain M&M's (this time I used m&m minis)
1/2 Container of dark raisins.

In a zip-lock bag, dump peanuts, M&M's and raisins. Close bag and shake until well mixed. Enjoy!

Tip: I wash and keep the top of the peanut jar inside the bag to act as a scoop!

Easy Cherry Crisp

This recipe originally ran in December 2009. I decided to pull this out to warm up the house as the cool fall air rolls in. This is so easy and quick.

The Original Post:

Ok...I'm going to try to post a "Recipe-A-Day" for the week due to holiday baking in my kitchen. I started with Pizzelles (an Italian waffle cookie) and the house is beginning to take on the aroma of a bakery! Today I made Chocolate Chip cookies- which I know in my house will not last until Christmas. However, to keep hands out of the holiday cookie stash, I need to make something to divert attention!

My dad shared a very simple Cherry Crisp recipe that he tried over the weekend. He said it was so easy and good that the pan did not last long. He suggests trying with vanilla ice cream. I can't wait to make it either!

The Recipe:


Easy Cherry Crisp

2 Cans cherry pie filling
1 1/2 C quick oats
1 C brown sugar
1/2 C pecans, chopped
1 stick butter, softened

Pour pie filling into 9"x13" ungreased baking dish. In separate bowl, combine butter, oats, sugar and pecans. Mix until crumbly. Sprinkle oat mixture over pie filling. Bake in 350` oven for 30 minutes.

Serve with ice cream. **If there is a nut allergy, omit pecans**

Fried Cauliflower

I know, fried anything is bad for you. But this recipe is just so good, that every now and then I think it is ok to indulge in this flavor that is salty and earthy and full of just plain goodness. This is something that was a staple in my house while growing up and if you didn't fill your plate with it the first go around, chances are you would be handing an empty plate back to the kitchen. The best pieces are the really, really dark brown pieces, or as my dad would say, "The burnt ones are the best."


The Recipe:

1 head fresh cauliflower (good for 4 people)
Olive oil
salt

Trim off bottom of cauliflower. Cut into bite-sized pieces (like broccoli).

Steam until fork tender. In medium frying pan, place about 3 tablespoons of olive oil and heat over medium high heat. Place steamed cauliflower pieces into heated oil.

Cook until cauliflower browns, stirring occasionally. If stirred too much, cauliflower will break into small pieces. (Note: our family likes the small pieces, so the end pics will reflect that)

Perfecto!

Quick Easy Pasta

Tradition in our house is that every Sunday we enjoy pasta. I make a fresh pot of red sauce, salad and good hearty bread to dip into salt & peppered olive oil. It is delicious and easy.

This past Sunday, I went to take out of the freezer what I thought to be sauce, only to open the container and see that it was yogurt! I did not have sauce to serve on Sunday! What was I to do??

No worries...I made a quick easy pasta with tomatoes, basil, beans, garlic and onion....a few shaves of Romano cheese and we had dinner!

The Recipe:

1 box Linguini (or any pasta you like)
1 can Cannelinni Beans (White Kidney Beans), drained and rinsed
1 can diced tomatoes
5 fresh plum tomatoes, diced
1/4 red onion, diced
2 cloves garlic, minced
2 Tbsp Olive oil
salt and pepper
2 Tbsp. Parsley, dried or fresh
5 large leaves fresh basil, chopped

In pot, bring salted water to a boil and cook pasta according to directions. Reserve about a cup of the water for pasta bowl.

Meanwhile, in fry pan, cook onion and garlic in olive oil until tender. Add canned diced tomatoes and all spices. Cook for 10 minutes. Add beans. Heat through. When pasta is done, add reserved liquid to serving bowl. Add drained pasta. Top with frypan ingredients and toss in fresh tomatoes. Top with a couple of basil leaves and shaved Romano cheese.

                                                      

Field Trip Inspiration

I recently took a trip with some girlfriends to the Culinary Institute of America and was re-inspired to get back into the kitchen and to update and post on this blog! It has been way too long to be separated from both. I share with you two pictures from the fanastic meal we shared at lunch. The first photo is our appetizer, crab cakes. The second is my lunch, Halibut over a bed of squash noodles, topped with Yukon Gold potato straws.

Each dish heavenly in it's own way. More to share....stay tuned!