Storm the Cassoulet

Chicken Noodle Soup

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Ingredients:

3 quarts of homemade chicken stock or canned low-sodium chicken broth, skimmed of fat

3 carrots, cut into 1/8-inch-thick rounds

Salt and freshly ground black pepper

8 ounces medium egg noodles

Cooked chicken meat, shredded (from Homemade Chicken Stock recipe)

1/4 cup chopped fresh dill, or 1 tablespoon dried dill

1/4 cup fresh flat-leaf parsley

Method:

Place stock in a stockpot over medium-high heat, and bring just to a simmer. Add carrots, and simmer until tender, about 6 minutes.

Meanwhile, bring a large saucepan of salted water to a boil. Cook noodles until just tender, about 6 minutes. Drain noodles, and add them to the pot of stock, along with shredded chicken meat. Season with salt and pepper. Heat until very hot. When ready to serve, stir in dill and parsley.

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One Pan Pasta

one pan pasta

 

Ingredients:

12 ounces linguine

12 ounces cherry or grape tomatoes, halved or quartered if large

1 onion, thinly sliced (about 2 cups)

4 cloves garlic, thinly sliced

1/2 teaspoon red-pepper flakes

2 sprigs basil, plus torn leaves for garnish

2 tablespoons extra-virgin olive oil, plus more for serving

Coarse salt and freshly ground pepper

4 1/2 cups water

Freshly grated Parmesan cheese, for serving

Additions: 

Substitute 1 cup of water with 1 cup of white wine.  Add a Knorr’s Chicken Stock Pot.

Serve with roast chicken or Italian Sausage.

Method:

Step 1

Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.

Step 2

Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.

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Peekaboo Pumpkin Pound Cake with Brown Butter Pecan Icing

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Ingredients:

For the pound cake

1 (14-ounce) box pumpkin bread mix

1 (16-ounce) box pound cake mix

Orange food coloring

For the icing

8 tablespoons (1 stick) butter

3-1/2 cups powdered sugar

3 tablespoons evaporated milk

1 teaspoon vanilla

1/2 cup chopped pecans (optional)

Method:

Prepare pumpkin bread

Mix up pumpkin bread ingredients according to the directions on the box. Add orange food coloring to make it more “pumpkin-y” looking (less brown).

Bake and cut

Bake in a 9 x 5-inch loaf pan according to directions. Remove from oven before completely done, about 8-10 minutes less than instructed. Let cool, remove from pan and refrigerate for up to four hours. Cut cold pumpkin bread into large slices. Cut pumpkin shapes from slices.

Align them down the center of a lightly greased and floured 9 x 5-inch loaf pan.

Make pound cake

Mix up your pound cake batter according to the directions on the box. Pour over your pumpkin bread cutouts in the pan, making sure to cover the tops of the pumpkins. You may have more pound cake batter than you need. Try not to overfill the pan. Bake according to the directions on the box. Let cool when done.

Prepare icing

Meanwhile, prepare the brown butter pecan icing.

Put powdered sugar in a mixing bowl. In a saucepan, melt butter and boil, stirring until it starts to brown and form dark flecks on the sides and bottom.

Remove from heat. Pour the melted brown butter and flecks over the powdered sugar. Add the evaporated milk and vanilla. Stir until combined and creamy. Add more powdered sugar if it appears too runny or more evaporated milk if it seems too stiff.

Ice cake

Remove baked and cooled pound cake from pan and top with brown butter icing. Add chopped pecans, if desired.

Cut into slices and delight your guests with the pumpkin-shaped surprise that peeks out from inside!

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Garden Bacon Monkey Bread

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Ingredients:

4 Pack of Biscuits (7.5 oz)- Cut into thirds

1/4 Cup Melted Butter

1/4 Cup Red Bell Pepper-Chopped

1/4 Cup Green Bell Pepper- Chopped

5 Slices Crisp Bacon Crumbled

1/2 Cup Shredded Sharp Cheddar Cheese

Method:

Combine ingredients in a bowl.

Pour into greased 12 cup Bundt Pan

Bake at 350 degrees until slightly golden brown (30-35 minutes)

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Slow-Cooker Chicken and Vegetable “Stir-Fry”

stir fry

 

Cooking Time 2 to 3 hours on Low

Why This Recipe Works: Making a stir-fry usually means quick, last-minute cooking in a skillet that’s splattering hot oil. Surprisingly, we found a way to replicate this dish in the slow cooker for an easy, make-ahead, and mess-free dinner. First we poached boneless, skinless chicken breasts in a flavorful cooking liquid, which later doubled as a sauce. A combination of chicken broth, soy sauce, and ginger was a good start. Hot pepper jelly helped to thicken the sauce and contributed a great sweet and spicy flavor. To get perfectly crisp-tender vegetables from the slow cooker, the key was using a steamer basket. Placing the steamer basket on top of the chicken allowed the vegetables to steam gently throughout the cooking time. We finished the dish with fresh ginger to give it a nice spicy bite and stirred in water chestnuts at the end for appealing freshness and crunch. Serve with rice.

Method:

1/2 cup chicken broth
1/2 cup hot pepper jelly
3 tablespoons soy sauce
2 tablespoons grated ginger
2 tablespoons instant tapioca
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
1 teaspoon five-spice powder
Salt and pepper
2 red bell peppers, cored and cut into 1/4-inch-wide strips
1 (15-ounce) can baby corn, rinsed
1 (8-ounce) can sliced water chestnuts, rinsed
3 scallions, sliced thin

Method:

Combine broth, pepper jelly, soy sauce, 1 tablespoon ginger, and tapioca in slow cooker. Season chicken with five-spice powder, salt, and pepper and nestle into slow cooker. Place steamer basket on top of chicken and place bell peppers and baby corn in basket. Cover and cook until chicken is tender, 2 to 3 hours on low.

Remove steamer basket and transfer vegetables to bowl. Transfer chicken to cutting board, let cool slightly, and slice into bite-size pieces.

Whisk braising liquid to recombine. Stir in vegetables, sliced chicken, water chestnuts, and remaining 1 tablespoon ginger. Let sit until heated through, about 5 minutes. Sprinkle with scallions and serve.

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