The art teacher here Matt Brown made us the perfect ginger tea that I'm now addicted to. Here's the recipe so that you can become addicted too...
This recipe of mine was first posted on December 7th 2014. As it turns out it's now winter a few years later and I'm sick once again and in need of comfort food so I'll be making it this evening. I've made a few updates to it. I thought you might like this recipe too...
It's winter here in NC as much as I'd like to pretend it's not, and in winter I need chicken noodle soup. When I'm not feeling well, cold to the bone and want to feel warm and full all over I make this soup.
Here is a chicken noodle soup recipe I've made my own via an Alice Water's cookbook
1 Whole Onion (color of your liking): chopped
4 Cloves Garlic: Roughly chopped
4 Celery Stalks: Chopped
4 Carrots: Chopped
2 Teaspoons Olive Oil Water (enough to cover chicken)
1 Package of Egg Noodles
1 package Baby Bella Mushrooms
1 large package of spinach
1 Whole Chicken
4 sprigs Rosemary
dash of Cayenne pepper
dash of Oregano
4 splashes of Cholula hot sauce
Salt: To Taste
Pepper: To taste
Cover the bottom of a large soup pot with 2 table spoons of olive oil and heat over medium heat. Add onions and garlic and sauté for about 5 minutes until tender. Then add chopped celery stalks and carrots for about 5 minutes salt and pepper to taste. Take your whole chicken (rinsed over with cold water) and add to pot. Then you could add 1-4 cups chicken broth (I normally don't do that) and enough water to cover chicken completely, add bouillon cubes to taste. Add rosemary, cayenne, oregano, and a few dashes of cholula hot sauce. Bring to a rolling boil. Boil for about an hour to an hour and 15 minutes.
After about an hour turn heat to low. Remove chicken from pot and begin picking the meat of the chicken off of the bones. Return the chicken meat to the broth. Once all of the meat has been returned to the pot bring the soup back to a rolling boil. Add egg noodles and mushrooms. Cook for 4 more minutes, remove from heat and then add spinach. Ladle soup to a bowl and let sit for 5 minutes to cool before serving.
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I might be hard pressed to tell you what my favorite dish is on normal days, but in the winter/fall it's stew hands down. No other dish reminds me of my mom or childhood more than my mother's stew. In my house when we were little for our birthday's we always got to pick our meal. My favorite choice was stew until I became a vegetarian for a four-year stint. As an adult I've re-embraced meat and this simple dish.
This recipe tastes like winter and is filled with nostalgia. If you want a healthy hearty dish whip this one pot wonder up with a piece of crusty rosemary bread and everyone will be happy. My apologies to my vegetarian friends this recipe isn't for you.
Ingredients 1-2 Pounds Stew Meat 1-2 Table Spoons Olive oil or Canola oil 16 Cups Water 5-6 Beef Bullion Cubes 10 potatoes Quartered 1 Pound of carrots sliced long ways 2 Table spoons Thyme or more to taste 2 Table Spoons Rosemary or more to taste 2 Table Spoons Marjoram or more to taste 2-3 Bay Leaves 1 tablespoon cornstarch
First coat the bottom of a large stew pot with 1-2 table spoons of oil, heat up and add stew meat. Brown stew meat, turng using a wooden spoon. Once meat is well browned add the water. Then add beef bullion, potatoes, carrots and herbs and bay leaves.
Add a little water to the corn starch, mix together and slowly add to pot in order to thicken.
Bring to a boil and cook until potatoes and carrots are soft, about an hour.
If you wanted you could add other things like stew tomatoes or mushrooms.
Butter bread serve over bread. This dish might even be better the next day. Enjoy