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...
One of the most fun things about owning your own business is getting to find ways to show your teachers you appreciate them. I like to have an annual gathering at my house for our yoga teachers. This one was long overdue.
It's fun to prepare the house, make sure it's extra clean, and then go about preparing the food and put together goodie bags while thinking about ways to entice dialog that will help us get to know one another a little better.
To get to know each other a little better we played the game "two truths and a lie". You tell two truths and one lie about yourself and the group has to figure out which one is the lie. As yoga teachers some of the teachers couldn't quite get it right and they ended up telling three truths. Very funny. Nikki seemed to be the best at calling bullsh*t and was able to detect everyone's lie.
It was so much fun to learn more about these lovely teachers. Greensboro Downtown Yoga has an incredible group of talented teachers and we are poised to bring you lots and lots of great yoga.
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.
Share with neighbors and Friends...
Sunday was a beautiful day and we had gained an hour thanks to daylight savings, but it left us feeling slightly off kilter. Our normal Sunday night roasted dinner honestly just didn't feel quite right. I was out of ideas so I headed over to my pinterest "food board". You know you have one too, It's the board that makes you hungry, but you rarely try a recipe from. I decided tonight was the night and this one pot wonder would do the trick.
I'd never thought of cooking the noodles in the pot and leaving them there with the juice. The juice mostly get's soaked up adding lots of flavor to everything.
Her recipe is good but I wanted more green veggies and there was no way I would only do 4 cloves of garlic, we honestly did more like 8 and we doubled almost tripled the chili flakes. We also added salt and pepper. I could have used 2-3 bunches do spinach instead of the one I added with the basil and I could have tripped the amount of basil she used.
We loved this dish and not only did we love it we've had scrumptious left overs all week. Yesterday for lunch I added tuna for some protein and I had a nutritious protein packed lunch. I will add this to a bi-weekly rotation I'm sure!
What would you add?
Saturday night I had the privilege of hosting The Greensboro Community Yoga teachers at my home for dinner. I'd wanted to do a year-end "Thank you Dinner" to celebrate the studio, and the work these yoga teachers do at GCY each and every week. The studio would not run without their dedication and flexibility in teaching and subbing when needed. I'm lucky to have a very talented bunch of ladies!
I spent a lot of time Saturday preparing for them. I wanted everything to look inviting. I took extra care in setting a table, I've always believed that a well set table convey's the message to your guest that you were thinking about them in every detail. Maybe I read that in a "Miss Manner's Book" when I was little and it's always stuck with me.
Because we are health and eco-conscious yogini's there were many dietary restrictions to account for. Normally I would have felt more than comfortable cooking a large meal on my own, but I do best with meat dishes, not to mention I wanted to be able to enjoy the evening and the good company of the yogi's. There is really only one catering company that I know that would tackle this dinner with efficiency, art and flavor. That company being "The Next Super" of Course! Kerri Thomas designed and cooked a menu that was Vegan, gluten-free and mostly soy free.
The food was beyond amazing. We had a blast socializing and eating, laughing, and eating and then eating some more. The only thing I regret is not getting a group photo before everyone left. I had planned to do it and failed at the execution stage.
At any rate it was a lovely evening and I'm lucky to work with such talented ladies!