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It’s spring!  Rhubarb and the first strawberries of the year are at the Farmer’s market!  So I’ve just GOT TO make a strawberry-rhubarb pie!  Which recipe will I use?  My own of course, but can I really call it my own creation after all it originated as a Rhubarb pie from a Martha Stewart recipe?   

I was re-reading a post from Diane Jacob’s excellent and informative blog, Will Write for Food about the controversial issue of calling a recipe ones own. Most recipes aren’t ever truly original. Does adapting a recipe make it possible to lay claim to it?  Some people feel that if there are three ingredients/measurement changes and the recipe is not copied verbatim from the original then it’s fair game to claim it as their own. My changes included the addition of strawberries and a change from orange to Minneola tangerines. My measurements were more specific and the amount of flour, cardamom and type of juice and rind were changed to fit my taste. Other folks say to give acknowledgement to the originator. So with all this in mind I will state that my Strawberry Rhubarb pie is adapted from Martha Stewart’s Tartan Rhubarb Pie and leave it at that. You can check out her recipe and compare the changes I’ve made.  Now that we’re done with that,” Ladies and Gentlemen, FIRE UP your oven, GET OUT your rolling pin and START baking ! Cause this pie will get you out of your winter hibernation and jumpstart your Spring !! 

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Rosie’s Strawberry-Rhubarb Pie

 Pie dough for 2-crust pie

 

Filling:

3 cups halved strawberries

3 cups fresh rhubarb- cut into 1-inch pieces

1-cup sugar

grated rind of one Minneola Tangerine *( approx. 1 Tblsp.)

¼ cup FRESH tangerine juice

½ tsp. cardamom powder (freshly ground/pulverized the best)

1/3-cup flour

 Preheat oven to 375 degrees.  Place a cookie pan in oven to heat up. **

 Combine strawberries with rhubarb.  Add sugar, tangerine rind, juice and , cardamom. Let sit for 5 minutes. Add flour to fruit mixture and toss until incorporated.  Let sit for 5 more minutes.

Roll out bottom crust and lay this into the pie pan. Fill with fruit mixture.

Roll out second pie dough and cut into 1-½ inch wide strips.  Lay half of the strips across the top of pie. Weave the remaining dough strips over and under the first strips. Roll the dough from strips and bottom crust together to form a rim. Crimp crust together and attach parts to pie pan.

 Brush the top piecrust with some milk or cream and sprinkle some coarse sugar or white sugar on top.

 Bake for 60-75 minutes until the juices are bubbling CLEAR red.

 *You can substitute any tangerine rind or juice

** Preheating the cookie sheet before placing the pie on top will insure that your bottom crust will be crispy.


  

 

 

 

 

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It’s a brand new year with an even tighter budget. Eeek! Since Larry and I are not into living a life of deprivation we decided to explore what we absolutely had to have besides our basic needs. Eating, cooking and entertaining were our top priorities. It’s not unusual for us to entertain friends over a home cooked meal at least three-four times a month. So how were we going to accomplish this within our budget? We decided to have two ways of entertaining. One would be to have simple suppers with a one dish entree. No frills such as dessert or appetizer, just a spontaneous invite to join us for our normal weekday meal.

We also wanted to continue having themed based dinner parties serving a complete meal of appetizer,main course,side dish and dessert. We decided to set a budget of $20 for each dinner. How would we be able to accomplish this? Here’s what we came up with. First we would ask our guests to contribute to the meal by bringing a beverage of choice and an appetizer, salad or dessert. We would cook the main dish and whatever else needed. In addition we would limit the number of guests to a maximum of four.

It would be a win-win situation for all of us. Our guest would be spending less than they would in a restaurant and they would also have the opportunity to learn how to make a new dish with the recipes I provided.

I decided upon a Cuban menu this month since a bunch of us were going to a local club to learn a new (for us) kind of Cuban dance called Son. Here’s what we made.

Cuban dinner for Six

Appetizer:  Yucca fritas ( fried yucca) with mojo criolla sauce

Yucca fritas
2 large yucca roots
1/4 cup cooking oil
salt
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Cut yucca into 4 inch lengths. Leave peels on yucca. Steam them until knife cuts into them and they are soft ( not mushy) like potatoes. Cool and strip peels off. Cut into french fry size wedges. Fry in hot oil until brown on all sides and sprinkle with salt.

Mojo Criolla sauce

6-7 cloves garlic- crushed
1 1/4 tsp. salt
1/2 tsp. black pepper
1 tsp. cumin powder
1 Tablsp. white vinegar
1/2 cup fresh orange juice
1/4 cup fresh lime juice
1/2 cup olive oil
1/4 cup chopped cilantro
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Crush and pulverize garlic cloves with salt and pepper. Add cumin powder. Combine garlic mixture, vinegar, orange,lime juice and olive oil in blender and blend until frothy. Add chopped cilantro and adjust with more salt as needed.

Salad: Orange avocado salad with lime cumin vinaigrette


Orange avocado salad with lime cumin vinaigrette

3 cups mixed salad greens
1-avocado sliced or chunked
3 oranges- peels cut off and cut into 1 inch chunks
1/4-1/2 cup sliced red onions

Toss ingredients above gently with vinaigrette.

Lime cumin vinaigrette * from Deborah Madison- Vegetarian cooking for Everyone

1 garlic clove
salt
grated rind of 2 limes
3 Tablsp. lime juice
2 Tablsp.chopped shallots
1/2 jalapeno chili- seeded and minced
1/2 tsp.cumin seeds
1/2 tsp. coriander seeds
1/4 tsp. dry mustard
1/3 cup olive oil
2 Tablsp. chopped cilantro
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Mash and pulverize garlic with salt. Combine with lime rind,juice, shallots and chili.
Toast cumin and coriander seeds until fragrant. Cool and then grind into a fine powder. Add to lime mixture. Whisk in mustard and oil. Taste and adjust with more salt if needed. Let rest for 15 minutes and add cilantro just serving.

Entree:  Arroz con pollo ( rice with chicken)


Arroz con Pollo

4 chicken thighs
4 chicken breasts
3 cloves garlic- minced
1 1/2 tsp. salt
1 tsp. black pepper
1 tsp.dried oregano
1 tsp. cumin powder
1 tsp. coriander powder
2 Tablsp. red wine vinegar
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2 Tablsp. olive oil
2 cups onion- chopped
4 cloves garlic- minced
1 red bell pepper- -sliced
3-4 ripe Roma tomatoes- chopped
12 oz. of beer
2 1/2 cups chicken stock
2 cups short grain white rice
3/4 cup of fresh or frozen peas
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Cut each chicken breast into 2 half pieces. Marinate the chicken breasts and thighs with the garlic, salt, pepper, oregano,cumin,coriander and red wine vinegar for 6-24 hours. Refrigerate.

In a large oven proof pan, fry chicken pieces over medium high heat in oil until browned on all sides. They should not be cooked through. Set aside chicken when browned and saute the onion and garlic with the oil from fried chicken. Saute onions until soft and yellow. Add bell pepper slices and cook for 3 minutes. Add the tomatoes and cook at medium flame until the tomatoes are soft and juices have been released. Add beer and chicken stock and bring to a boil. Add rice and mix thoroughly. Turn off heat and place chicken pieces decoratively over rice. Place a foil over the pan and bake in oven at 350 degrees for 1 hour. Take foil off and sprinkle peas over rice and chicken and bake for 10 minutes longer.
Rice will be soft and almost soupy. I like the rice to be soft and almost risotto like in texture. If you want it to be drier, bake it a bit longer uncovered.

Dessert:  Fresh pineapple and mango sorbet


Fresh pineapple slices with mango sorbet and guava halves*

Cut pineapple into small wedges and serve with scoops of store bought mango sorbet.
*If you are able to find fresh guava, include on plate.

Total cost for arroz con pollo and fried yucca with mojo sauce and ingredients: $18
It really amounted to less since I bought two whole chickens and was able to use the drumsticks and wings for another meal.

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There’s a renaissance of creativity erupting in this country. Out of necessity people are making all sorts of wonderful things from found items. In my quest to “Waste Not, Want Not” I’ve been making my ever changing mac n’cheese. I love the alchemy that takes place when I use leftover cheeses from my fridge to make this dish. Homely scraps, wedges and lumps of different cheeses go into a white sauce that’s mixed with penne macaroni and then covered with parmesan cheese. Baked until golden brown,the interior of this dish emerges loaded with toothsome pieces of pasta bathed in a complex sauce of many cheeses. It’s magical how all the flavors deliciously merge and meld into each other.  

At different times I’ve used bits of brie, fontina, gorgonzola, manchego, cheddar, provolone, gruyere, parmesan, and asiago.It always turns out delicious. If I have some leftover bits of ham or prosciutto I’ll add them as well. Sometimes a mound of caramelized onions,handful of spinach or sun dried tomatoes get thrown in.The fun part of this dish is using whatever that’s available and experiencing something new each time. The only things I don’t change are the proportions for the white sauce and cheese. Using the Silver Palate recipe for Macaroni with Quattro Formaggi as a template I’ve been able to create my own take on their recipe by adding dijon mustard and different types of cheeses and ingredients. My latest creation had mostly provolone,some gorgonzola, asiago, and fontina cheese. I also threw in some strips of fried prosciutto, sun dried tomatoes and a handful of spinach leaves. I topped it with a mixture of parmesan and asiago cheese.Try this recipe and then try putting in your own combination of cheeses and ingredients to make your own Magical Mystical Mac N’Cheese. 

Magical Mystical Mac N’Cheese

1 lb. penne marcaroni
5 Tablsp. butter
1/4 cup flour
2 1/2 cups milk
1 tsp. nutmeg
1 Tablespoon dijon mustard
1 3/4 cups of assorted cheeeses ( provolone, gorgonzola,fontina, mozzarella, asiago)
1/2 cup fried strips of prosciutto or ham
1/2 cup strips of sun dried tomatoes
handful of spinach leaves
1 tsp. red pepper flakes
1/2 tsp. black pepper
1 tsp. of salt
1/2 cup of parmesan and/or asiago cheeses

Boil penne until al dente. Drain and set aside.
In an oven proof pan or casserole dish make a white sauce by melting butter over medium heat until bubbling. Whisk in flour and continue to whisk for 1-2 minutes. Add milk and whisk over medium heat until it gets to a consistency of cream. Add nutmeg, dijon mustard,black and red pepper flakes. Add chopped up cheeses and continue to whisk until all is melted. Add prosciutto,sun dried tomatoes and spinach.Taste and adjust with salt as needed. Mix in penne and cover with parmesan/asiago cheeses. Bake for 30 minutes at 350 degrees 

 

  

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A whole lotta mushrooms !Soup's on !A fully loaded bowl of soup Thanksgiving is my favorite holiday. It’s a holiday that focuses on counting our blessings. I’m blessed with having abundance in my life. I have a large loving family consisting of a wonderful husband,a son,daughter,
grandson,mother,five siblings with their children and grandchildren. Thanksgiving dinner with my family usually means having 30-35 family members taking up every conceivable seating space in the house. Everyone contributes to this meal and there’s always enough leftovers to take home. It’s a heart-filling sight to experience and I revel in this pleasure.

Riding on this high and wanting to share the abundance of this dinner with my friends, I started a tradition years ago. I asked folks to bring over leftovers from their Thanksgiving dinner to share with each other. Over the years it morphed into a Day After Thanksgiving hike and supper.

Every year we start with a leisurely walk to work off all the yummy food eaten the night before. Since we’re blessed with an abundance of forests, wetlands and seashore to choose from, it’s a different place each year. There’s lots of time to talk, laugh,bird watch and take in nature. Cheese, bread, sandwiches or whatever anyone wants to bring is shared on the trail.

Afterwards we gather at my home for a supper consisting of whatever folks have brought and a turkey mushroom barley soup I’ve made from the leftover turkey carcass,stock, meat scraps and veggies. Someone starts up a fire while others set out the food that’s shown up. When the rich earthy aroma of the soup floods the kitchen I call out,”Soups on”. We gather together and someone makes a toast to the soup and our shared gratitude for the abundance in our lives. Life is good.

Turkey mushroom barley soup

Enriched turkey broth

1 turkey carcass
leftover turkey stock or chicken stock to cover carcass
2 bay leaves
1 medium onion-quartered
2 carrots-cut into chunks
2 stalks of celery- cut into rough chunks
1 medium parsnip- cut into chunks
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2 Tablsp. butter
1 medium onion-diced
3 carrots- cut into 1/2 inch rounds
2 stalks celery- cut into 1/2 inch pieces
3 parsnips- cut into 1/2 inch rounds
3/4 pound of cremini mushrooms- 1/2 inch pieces
1 tsp. black pepper
1 tsp. dried or fresh thyme
1 cup barley*
1/4 cup chopped Italian parsley
1 cup + leftover turkey meat
Optional: 2-3 Tablsp.sherry
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1. Strip meat from turkey carcass. Cut into 1 inch pieces and
set aside.
2. Put carcass in large stock pot and cover with broth to almost
cover turkey. Add bay leaves with chunked carrots,celery and
parsnip. Wash and break stems off mushrooms and add to pot.
Save the caps for later.
3. Cover pot and bring to a boil. Simmer for 30 minutes.
4. Strain turkey and vegetables and discard. Save the broth for soup.
5. Cut mushroom caps into chunks, dice remaining onion, carrots,
celery stalks and parsnip. Saute vegetables in butter until soft.
Add thyme and black pepper.
6. Add the turkey broth and bring to boil. Simmer for 25 minutes.
7. Turn heat up to a gentle boil and slowly add barley. Stir and
simmer soup for 30-40 minutes until the barley is soft. Add
parsley and turkey meat. Taste and adjust with salt and more
pepper as needed.
8. Add sherry to taste and simmer for 5 minutes.

* You can increase barley to 1 1/2 cups if you want the soup to be
dense with barley.

Yield: Approximately 30-(2 cup)servings

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Many of my friends including myself had been feeling rather down with the current economic situation. Having to do without things we were so used to having has been painful and downright DEPRESSING ! So,instead of jumping off a pier my husband Larry and I decided to have a party. Knowing full well that we would not be able to duplicate a party on the scale of our tamale mania party (see my first posting), Larry suggested a Street Foods party. This was a great idea since street foods are always cheap and interesting. Plus this kind of made up for my longing to travel which I have not had the moolah to do for some time.

All cultures have street food. Mexico has its fresh mango, jicama,watermelon, cucumber with lime juice and chili powder. Bali has it’s equivalent doused with tamarind sauce. Just about every culture has a bread with meat or vegetable filling dish. Tacos from Mexico, pupusas from El Salvador or barbecue pork buns from China, they’re all a form of sandwich but much more interesting.

Larry had been trying out a number of Street Foods recipes from Tom Kine’s book of the same name. As a result our appetites were whetted to continue our discoveries. What better way than to invite friends along on our adventure.

We invited 8 guests to bring a street food entree. Larry did not dictate nor ask what they would be bringing. I tend to be more of a control freak and would have at least had them tell me what they were planning to bring but since the theme was his idea I did’nt push. I still shudder remembering college day pot lucks where some twit would bring a box of frozen peas………. However since I wanted to keep our marriage intact and I knew the caliber of folks being invited ( all foodies) I put aside my insecurity issues. Later in the week before the party I found out that Larry would be making pakoras and lamb meatballs with sour cherries. Kris and Sandra said they would bring Salvadorean pupusas and Peter said he would bring knishes.

Okay so now I knew about at least three cultures that would be represented. The other two dishes would be surprises. I proposed to Larry that I provide the beginning nibbles as well as the in between palate refreshers between countries. He could set up music to go with each culture. That man has an incredible eclectic CD library of music !

Before the party I put out bowls of spiced cashews, a crunchy chat mixture as well as a stack of paper-thin crispy chili pepper pappadams that I had purchased from the Indian market in Fremont. I served the pappadams with a lime- cucumber yoghurt sauce to tone down the heat of those chilies. These kept the guests entertained while Larry finished frying the pakoras.

As we sat and ate the sweet potato and onion filled pakoras with freshly made chutney, Larry’s niece arrived with her entree of feather light zucchini meatballs in a rich masala tomato cream sauce. That fit in just perfectly with the Gypsy music from India playing in the background.

Next culture introduced was Latin America.

I set out a platter of fresh mango, pineapple and jicama slices that had been drizzled with lime juice and a sprinkle of chili powder. A jug of water with orange peels was also offered at this intermission

Dan and Elaine served mini soft tacos with three types of fillings. There were small chunks of spicy pork pastor, mildly flavored shredded chicken and crunchy roasted pork carnitas. They even brought the little plastic containers that held cilantro, tomatillo salsa and limes. Elaine put a dollop of sour cream over each taco to fancy them up.

Next came Salvadorean pupusas from Kris and Sandra. The soft corn flour griddled patties were filled with three different fillings;cheese, pork and cheese and cheese and refried beans. Hot and oozy with the melted cheese in it we mounded curtido, a tart and crunchy pickled cabbage relish with a drizzzle of salsa over each slice and popped them in our mouths. It was much more fun to eat them with our fingers.

Intermission time for the Middle East. I served a salad of arugula, parsley, orange sections and shredded carrots sprinkled with toasted sesame seeds* to clear everyone’s palate. A chilled jug of water with cucumbers was also presented.

Deborah, a new friend, brought freshly baked pita bread with a very rich yogurt sauce to accompany her lamb meatballs that had coriander, cumin and mint in them. They were perfectly round, bouncy, subtle and so light. We put a dollop of her sauce on the meatballs and wiped up the remaining sauce with the warm pita slices. After we had taken our time tasting and commenting on Deborah’s meatballs we tried Larry’s Turkish lamb meatballs*. They were more rustic in appearance and were more dramatic in taste spiced with garlic, chili,onions and coriander. A sauce that was tart and sweet with cherries and pomegranate molasses accompanied these meatballs. People could not decide which meatballs they liked better and a draw was called between the two types.

Finally the last entree arrived hot, crisp and elegant. Knishes a New York school boy would never have recognized but hey ! we’re in California and damn they were great! But before we cut into them we had to have a toast to the immigrant Jewish folks who brought us the original creation. A toast was made followed by a shot of Polish vodka that had been chilled in the freezer ! Nastrovya ! Nobody knew what that meant but it seemed the right thing to say. Okay back to that exquisite knish. Rich mashed potato infused with carmelized onions was draped over with a crisply glazed puff pastry. It was sublime! How fitting to end our eating travels with a dish that spoke of the sweetness of life and simplicity of a potato.

Our dessert, served with coffee and tea was cold slices of honeydew melon lightly sprinkled with rose water and a platter of ripe peaches, plums, apricots and cherries.

We had eaten, drunk copious amount of wine, beer and mulberry soda, conversed, laughed, sang, parried and communed for over 6 hours.

We were full of food and life. Forgotten was what we had to give up, remembered was the joy of being with like minded people enjoying a simple meal of street foods.

Hoping you will make the time to commune with loved ones over a meal, simple or extravagant .

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* Recipes for the arugula salad and lamb meatballs with the sour cherries can be found in Tom Kine’s book “Street food”.

A number of the dishes were purchased. That was okay with me since the primary purpose was for us to have fun and eat together. The next time I do this however, I will send suggestions and recipes to people I invite. I used this approach with an Indonesian party I coordinated years ago and had spectacular results.

The tacos and pupusas were purchased from local street food vendors. Those exquisite knishes were purchased from Saul’s Deli in Berkeley. I picked up the spiced cashews and chat mix from an incredible Indian restaurant called Kabila in Union City. An assortment of pappadams can be purchased at Indian markets.

Here are recipes for my nibbles and refreshers for the party. They can be made in a flash for impromptu entertaining.

Pappadams with yogurt dip

Microwave the pappadam wafers for anywhere from .25 seconds or more depending upon the intensity of your microwave. You can also fry them but that would add more fat and who needs more fat ?

Serve with cucumber-lime yogurt dip———–Enough for l pkg of pappadams

1 cup low fat plain yogurt
1/2 cup shredded cucumber ( no seeds, no skin)
juice from 2 Persian limes
grated rind from l lime
1/4 tsp. sea salt

Combine all ingredients. Taste and adjust with more lime juice or more cucumber.
The purpose of this dip is to provide a cooling counterpoint to the pepperiness of the pappadam.

chili pepper pappadams with yogurt sauce

chili pepper pappadams with yogurt sauce

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Fruit skewers with lime and chili powder

Choose ripe mangos that are firm to the touch. Don’t get them too soft ! One thing I look for is a little bit of oozing clear sticky liquid coming from the stem area. If the skin is green that is okay. Often times the mango is ripe under the green skin. The main thing is to gently press it and see if it has a little give to it. I like to buy either Tommy Atkins or Hayden mangos. I don’t use the manilla type mangos, they are a bit to musky for this dish. Peel the mangos and cut them into 1/2 inch half moon shaped wedges.

Slice a ripe pineapple into 1/2 inch thick wedges. Cut them into 2-3 inch long pieces for easy handling.

Peel and cut up 1 inch thick cubes of jicama. Spear a wedge of pineapple, mango and jicama at the end of a bamboo skewer. Drizzle FRESH lime juice over them and lightly sprinkle chili powder over the fruit.

Mango/pineapple/jicama with lime/chili

Mango/pineapple/jicama with lime/chili

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Honeydew melon with rose water

Chill the melon. Make sure it is cold when served. Cut in one inch wedges after being seeded. Sprinkle or douse ,depending upon your whim or intentions*, rosewater and serve immediately.

Honeydew with rosewater

Honeydew with rosewater

For refresher intent, I like to have a light touch. For seduction purposes I like to use a heavier hand.

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Like it or not we are going through an economic depression. That doesn’t mean we have to get depressed about it though. I decided that instead of feeling deprived, okay I was feeling that way at first, I was going to change my approach to eating and cooking. The first thing I did was to look at all the ways I was wasting food and subsequently money. I tend to buy too much food often being swayed by divine inspiration to make dishes that I don’t have enough time to make during the week. I had to rein in my creative juices and discipline myself to plan my meals. I had to remind myself that there would be plenty of opportunities to make all those yummy dishes, just not all in one week. Now I buy only what I need for the week which results in me not having food rotting or getting old and limp in the fridge because I can’t get to them. Another thing I’ve been doing is making use of every part of a roast chicken.

I’ve found that I can make 3 extremely satisfying meals for two people from one roast chicken. The first night my husband and I enjoy the succulent breast meat with a carb and veggie or in Mexican tortas. I use the dark meat from the thighs and drumsticks to make another meal that serves 4 people. Sometimes it’s chicken hash, other times chicken pot pie or empanadas. We either invite another couple over for
that meal or have leftovers. Then I use the bones I’ve saved from that same bird to make a rich chicken stock. One particularly satisfying meal I make with that stock is chicken vegetable noodle soup. It’s an easy, non fussy kind of soup that doesn’t require exact measurements. Here’s my recipe for it.
Give it a try. It’s easy to make,cheap and totally satisfying in taste.

Pumped up Chicken Broth

1-49 1/2 oz. can chicken stock
Bones from roasted chicken- body, legs, thighs
1 bay leaf
1/2 cup chopped celery ( some leaves are fine)
1/2 onion coarsely chopped
1 carrot coarsely chopped
1/2 tsp. black pepper
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Bring all to a boil. Simmer for 30 minutes. Strain all solids through colander or cheesecloth.

Chicken Vegetable noodle soup Serves: 4

1 chopped onion*
3 carrots chopped
2 medium stalks of celery chopped 1/2-1 inch long
1 leek, sliced 1/2 thick, washed and drained
2 Tablsp. butter, olive oil or chicken fat

1 boneless skinless chicken thigh- cut up into 1 inch pieces
1 tsp. salt

1 recipe of pumped up chicken broth
1-2 medium sized potatoes diced into 1 inch pieces
handful of Italian parsley chopped- approx. 1/4 cup
1 cup of mixed vegetables **
salt, pepper
2 Handfuls of dried wide egg noodles

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1. Saute onion, carrots, celery and leek in butter or oil until onion is softened and yellow.
Add chicken pieces that have been mixed with salt. Saute for 3 minutes or until chicken is white.
2. Add chicken broth. Add potatoes and bring to boil.
3. Turn down flame and simmer for 30 minutes.
4. Add parsley with mixed vegetables and simmer for 5 minutes.
5. Taste soup and adjust to taste with salt and black pepper.
6. Bring soup to a boil and add the dried noodles. Break up the noodles into 1 inch pieces before you add
them to the soup.
7. Boil gently until noodles are cooked. Taste again and add more salt/pepper as needed.

That’s it ! Enjoy !

* The size of chopped carrots, onions don’t need to be precise. It’ really a matter of how rustic you want your soup to look. The bigger chunks, the more rustic, the tinier the pieces the soup will look more dainty. ** Use any cut up leftover vegetables you might have in your fridge or use frozen mixed veggies.

**Exception: no beets, red cabbage or leafy veggies.

A general rule about size of vegetables is that they should all be around the same size for the purpose of cooking time as well as aesthetics. Don’t stress over this, just relax and enjoy the process of making
it and enjoying how good it makes your kitchen smell.

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