Sunday, October 10, 2010

Chicken Noodle Soup

6-8 servings

bones of 1 chicken
2 chicken breasts with bones
1 large carrot roughly chopped
1 celery stalk roughly chopped
1 onion roughly chopped
2 bay leaves
salt & pepper

8-10 cups cold water
1 cup dry small egg noodles or spaghetti broken into small pieces
1 teaspoon corn starch
1 tablespoon dried parsley

In a large pot, add chicken bones, chicken breast, veggies, bay leaves salt & pepper and cover with cold water. Bring to a simmer and reduce to medium heat. Cook for about 1.5 - 2 hours or until the broth is tasty. Strain and reserve liquid. Discard veggies. Place liquid back into the pot and bring back to a simmer. Remove chicken breast meat from the bone and cut or pull into bite size pieces. Add chicken and noodles back to the simmering pot. Once noodles are cooked mix corn starch with a touch of cold water then add to the pot. Add dried parsley. Serve hot.

Tip: If you're my mom, you'll chop your veggies smaller in the beginning and keep them in your soup. Then you'll stir in a little Maggi liquid seasoning. I have found some stores that sell chicken backs. They remove the breast to sell as boneless and then they sell the bones to people like me use in soups. If you don't find this in your store, it doesn't hurt to ask. They'll only throw them away anyway.

- chicken noodle soup -

Saturday, October 9, 2010


10 servings

1 box no boil lasagna noodles
1/2 an onion diced
1 red pepper diced
8oz slices mushrooms
2 lbs lean ground beef
1 tablespoon italian seasoning
1 teaspoon each dried basil & oregano
1 tub ricotta cheese (about 1 cup or so?)
3 boxes frozen spinach, thawed and squeezed
1 egg
salt & pepper
pinch nutmeg
6-8 cups home made or jar pasta sauce of choice
500g block mozzarella cheese, grated

In a nonstick pan, fry onion, pepper, garlic and mushrooms in olive oil. Once softened, add ground beef and spices and cook until meat is done. Set aside.

In a bowl, combine ricotta cheese, spinach, egg, salt & pepper, nutmeg and 1 cup of the grated mozzarella.

In the bottom of a large baking dish place about 1 cup of sauce or more. Layer your noodles over sauce, no need to overlap, they'll expand when cooking. Place more sauce on top of noodles. Add spinach layer and top with another layer of noodles. More sauce. Be generous with the sauce since your noodles will be cooking in it. Add meat layer and top with 1/2 the left over cheese. More noodles. More sauce. The rest of the cheese.

Bake at 375F unti the noodles are cooked. Poke them with a knive to see if it goes through easily. Takes about 40 miutes or so.

Tip: If you want to use the noodles that you boil, you might be able to get away with less sauce. It's up to you. Also, buy 2 boxes of noodles just in case. It all depends on your baking dish but I used 1 whole box and 1 noodle extra from the second box.

- lasagna -