Good grief it sure has been a long time since I have posted on here. I know, I know... too long. However, I have some good reasons, what with the move and moving into a house we had previously had tenants in, I sure have been busy fixing it up and also getting a vegetable garden ready. And if anyone knows how much work preparing one for the first harvest is, you sure will understand what I'm going through at this moment.
With that, my taste buds sure haven't dissipated and either has my love for the kitchen. I have been paging through countless cookbooks and magazines marking which recipes I will be using with my bounty. I cannot wait for my favas and peas to show up. Talk about some amazing recipes out there this year.
So, when I came across this recipe for littleneck clams, I was hooked immediately. Chorizo and seafood and toasted bread for sopping up the broth?! I'm game. Which is why I will defintely be making this recipe again and I'm sure you will agree with me. Enjoy!
Littleneck Clams with Fingerling Potatoes and Spring Onions
Serves 6
Ingredients
3 Tbsp. olive oil
4 oz. smoked Spanish Chorizo, cut into 1/4 inch pieces
1 1/2 pounds fingerling potatoes, sliced 1/4 inch thick
1 bunch spring onions or scallions, whites halved and sliced; greens sliced on a diagonal, divided
4 garlic cloves, thinly sliced
1 cup dry white wine (I used Pinot Grigio)
5 pounds littleneck clams, scrubbed
Toasted Bread for serving
Directions
1. Heat oil in a large heavy pot over medium heat. Add chorizo and cook, stirring often, until some fat has rendered and chorizo begins to crisp. About 4 minutes.
2. Add pototoes, spring onion whites, and garlic. Cook, tossing frequently, until potatoes are crisp tender, about 10-12 minutes. Add wine and cook until reduced by half about 5 minutes. Add 2.5 cups water and continue to cook until potatoes are just tender, 5-8 minutes longer.
3. Add clams and half of onion greens, cover pot and cook stirring occasionally, until clams have opened about 8-10 minutes (discard any that do not open).
4. Divide clam mixture among bowls. Top with remaining onion greens and serve with the toast.
I must admit that this New Year of 2013 has already brought much change. I started it in another city, a different home and with a renewed perspective. Although I am a confessed social media addict (currently in recovery), I have decided to not become so engrossed in my personal Facebook account as I have noted that it seems to be such a time suck, no?
So, while my beloved cat Tenshi has battled cancer for the better part of 2012 (she was diagnosed in November of 2012), the only things I have posted have been personal pics of her throughout her treatment in doctor's offices and also photos of her radiation marks. Even these pictures have been sporadic and not very often. Only my close friends have truly been aware of what has been going on. However, some of you may have seen photos of her on my Instagram and or Twitter feed. But, for the most part I have usually keep the majority of my private life private. Because, let's get real, this is a food blog right :) ?
However, seeing that Tenshi has been such a big part of my life for so long (almost 13 years), I had to just share the news and also a very comforting recipe. After 15 months or so of battling squamous cell carcinoma inside her nose, two rounds of radiation and also more than several doses of chemotherapy, the hubby and I made the decision to finally put her down this past Friday. I honestly cannot put into words how difficult this has been. I know that some of you may say that she was just a cat. But, Tenshi was so much more than that. She was a true companion.
You see, I rescued Tenshi from an animal shelter when I was just 19 years old living with roommates in the big city of Los Angeles.
What? I should have asked if it was okay? Your allergic? Oh, you hate cats too? Hmmm...These things never even crossed my mind. Yet, from that day forward she was always with me. Graduating college, switching careers, moving from place to place, getting engaged, getting married and being present with me on my journey to becoming a true adult. Our nights went from having my friends and I take shots before a big night out in college, to staying home and watching Mad Men.
I will be 32 in a little over a month. No one can say that you do not change the most in your twenties. Who I was when I was 21, 25 even 28 is not who I am today and she was present. There. A constant. So, to have her not be there any longer when it was the one constant throughout all this change, has been very difficult to say the least.
I know that it was time and I understand the peace that comes with that. However, I was craving comfort.
This past Friday we endured an ice storm here in Charlotte. It began once the hubby and I left the office without her. We trekked through sleet, ice and rain to Whole Foods so that I could pick up some bone-in beef short ribs to make this short rib recipe I have had my eye on ever since I pinned it on Pinterest. Comfort food elevated and boy was it just what I needed. A savory meal made in honor of my favorite cat whom one of my roommates and I named back in 2000 and comfort is what it brought. Enjoy!
Guinness Braised Short Ribs
Ingredients
8 beef short ribs, bone in
1.5 tablespoons olive oil
3 carrots, sliced
3 celery stalks, sliced
1 onion, chopped or sliced
4 garlic cloves, minced
24 oz. Guinness Extra Stout
14.5 oz. beef broth
3/4 cup water
8 oz. tomato paste
28 oz. crushed tomatoes
2 bay leaves
1 sprig rosemary
Kosher salt and pepper
Directions
1. Season the ribs with the salt and pepper
2. Coat a large dutch oven with olive oil and bring to medium-high heat. Add the short ribs to the pan and brown on each side, about 2 minutes per side. Do not over-crowd the pan (I browned mine in two batches).
3. Once the ribs are browned, remove from the pan. You may find that the ribs rendered a lot of fat, if this is the case, discard the remaining fat/oil, however leave about one tablespoon. Add the carrots, onions, celery and garlic to the pan and add a generous pinch of kosher salt. Brown for about 4-6 minutes. Add the tomato paste and crushed tomatoes. Brown for another 4 minutes, stirring occassionally Add the Guinness, beef broth, water, generous pinch of kosher salt and pepper and the bay leaves. Stir and scrape the bottom of the pan to release all the bits of flavor. Pre-heat the oven to 350 degrees and reduce the mixture by half, about 25-30 minutes.
4. Add the short ribs back to the pan and then add the rosemary. Cover the pan and place in the oven for 3 hours. Turn the ribs twice during the cooking process, adding more beef broth and water if needed. Remove the lid during the last 30 minutes of cooking to allow the meat and sauce to brown.
1/4 cup quark cheese (european cheese; or creme fraiche if you cannot find it)
Kosher Salt
Directions
1. Scrub potatoes and prick all over with a fork. Wrap the potatoes in aluminum foil and put them in a dish and put in the oven along with the ribs as they are braising for about 80 minutes.
2. Once potatoes feel soft to the touch, they are ready. Peel off the skin of the potatoes and add the sage, quark and salt to taste. Mash with a fork or a whisk until smooth. Serve alongside the short ribs.
I'm sure if your like the rest of the world, you have been glued to the tube watching the 2012 Olympic Games over in London and rooting on your favorite sport.
While I asbolutely love gymnastics (my sister was a very good gymnast for many years and many of my weekends as a child were spent at gym meets) and who can forget the swimming (Ryan Lochte anyone?!) my all time favorite is the marathon!
Even though I am no where near being an elite runner, I have ran several marathons myself and countless halfs. There is a reason that they save this sport for the last part of the olympics... it's hardcore! Were not talking table tennis here!
I'm pretty sure that many of the athletes have not been imbibing on fish and chips and British ale until well after their events are over, however that isn't stopping the rest of the world. I will be sitting on my cushioned behind downing a cold one and eating this meal as I cheer on Ryan Hall and the rest of the US Olympic Marathon Athlete's to gold! Cheers!
Beer Battered Fish and Chips
Recipe by Williams-Sonoma
Serves 4
Ingredients
For the Batter:
1 cup AP Flour
1/2 tsp. baking powder
1/2 tsp. coarse salt
1/4 tsp. freshly ground pepper
1 cup beer
1 egg, separated
For the Chips:
4 large russet potatoes, each about 1/2 pound
Canola or corn oil for deep frying
4 pieces cod or tilapia fillet, each 3/4 inch thick, about 1.5 lb. total, pin bones removed
Coarse salt and ground pepper to taste
1 cup mayonnaise
1 tsp. minced garlic
1 Tbs. Dijon mustard
1 lemon, cut into wedges
Malt vinegar for serving (optional)
Ketchup for serving (optional)
Directions
1. To start the batter, in a bowl, combine the flour, baking powder and salt and pepper. Pour the beer into another bowl and whisk in the egg yolk. Make a well in the center of the flour mixture. Gradually whisk the beer mixture into the flour mixture until a smooth batter forms. Set aside.
2. To make the chips, peel and cut the potatoes. Spread on paper towels. Do not rinse.
3.Position a rach in the upper third of the oven and a rack in the lower third of the oven. Preheat to 450 degrees.
4. In a Dutch oven or a deep fryer over high heat, pour the oil to a depth of 3 inches and heat to 365 degrees on a deep fry thermometer. Add the potatoes in batches and fry until they begin to turn golden, about 5 minutes. Using a slotted spoon, transfer to paper towels to drain. Turn off the heat under the oil. In a baking pan, spread the potatoes in a single layer. Bake on the top rack of the oven until crisp, about 5 minutes. Reduce the oven temperature to 200 degrees.
5. Meanwhile, pat the fish fillets dry and season with salt and pepper. In a small bowl whisk the egg white until soft peaks form and fold into the batter. Over high heat, return the oil to 365 degrees. Dip 2 fillets in the batter, allowing the excess to drip off. Lower them into the oil. Fry turning occasionally, until golden, about 5 minutes. Transfer the fish to an ovenproof platter and place on the lower oven rack. Repeat with the remaining fish.
6. In a small bowl, mix together the mayonnaise, garlic and mustard. Remove the potatoes and fish from the oven. Sprinkle the potatoes with salt and pile them on the platter with the fish. Garnish with lemon wedge. Serve with the mayo and ketchup and or malt vinegar.
How many of your parents would tell you where they were at the day that JFK was killed? It was something ingrained in their memory and one that they would never forget. However for my generation our JFK moment was more musically based. Sure they had Janis, Jim and Jimi pass but ours was special in our own way. A certain someone with the last name of Cobain. Okay, okay, Kurt Cobain, April of 1994.
Then there were the bands that seemed like they would last forever. You know the ones that you would blast in your bedroom while getting ready for a night out or even in your car with friends on the way to the next house party.
For me, and my generation, Beastie Boys was the epitome of cool and once you put that tape in your walkman (NO...SLEEP...TILL BROOKLYN!!! Waaaa waaaa... Yes that was supposed to be a guitar riff there) a cruddy day turned brighter. Sure sounds cheesy, but let's get real, it was the truth.
However, my favorite song of all time?! SABATAGE!!!! I swear I'm still 14 in my bedroom watching the best video EVER!!!!! I mean seriously, check out those staches! Swoon!
So, imagine me having another Cobain moment when visiting Los Angeles a few weeks back realizing that Adam Yauch aka MCA had passed. Yes, a founding member of such an iconic band and numero uno memory maker growing up. Bummed to say the least.
When I proposed to put on a Beastie Boys themed party for Foodbuzz's monthly 24x24 party, I was pumped when they accepted it! Although the concept of making food referenced from Beastie Boys songs is nothing new, I felt this was the perfect way to say thank you for the memories and for my friends and I to have a blast eating food with a twist that has been referenced from their songs.
We started out with our very own "Graffiti Wall" where I had put up a blank canvas for us to spray paint to our heart's desires. Although as you can see none of us are very good graffiti artists.The extent of us painting our name was about as far as we got. But, hey we tried and had a blast doing so!
So, we started out our "A New Style" dinner party with none other than a Brass Monkey Cocktail. Now, it wasn't a real Brass Monkey (40 oz. with some of it poured out until you reach the 40 oz. type on the bottle then add in OJ), but we had a good ol' bottle of Olde English waiting in case anyone was brave enough.
However, I must admit this is a song that holds special meaning. I mean how could I forget the fact that our pom coach in EIGHTH grade had us do a dance to this. Ummmm, I don't think she had any clue what a brass monkey was and we laughed everytime we would perform it.
Peruse, enjoy and reminiscence your own Beastie Boy moments and I would love to give out a big thank you to Foodbuzz for sponsering our "New Style" dinner party and a big thank you to MCA from Beastie Boys. Thank you for the memories!
"Brass Monkey" Cocktail
Brass monkey- That funky monkey- Brass monkey junkie- That funky monkey
Ingredients
1 oz. Gin
1 oz. Tequila
1 oz. OJ
1 oz. Grapefruit Juice
Dash of Triple Sec and Sour Mix
Directions
1. Combine all ingredients in a cocktail shaker with ice, shake then serve with orange slices if desired.
Sweet and Salty Popcorn
From Shadrach
Vicious circle of reality since the day you were born- And we love the hot butter on what? The popcorn!
Ingredients
6 cups fresh popped popcorn
1 teaspoon salt
2 tablespoons unsalted butter, melted
2 teaspoons confectiner's sugar
Directions
1. Combine the popcorn with the salt in a large bowl. Combine the butter and sugar in a small bowl and stir together. Drizzle over the popcorn, tossing to coat. Serve or store in an airtight container for up to 1 day.
Recipe adapted from Country Living
Smoked Pork and Beans
From The New Style
B-E-A-S-T-I-E, what up Mike D?
Ah yeah, that's me
I got franks pork and beans
Always bust the new routines
Ingredients
1.5 pounds smoked pork neck bones
1 lb. dried cannellini beans
1 onion, chopped
3 cloves garlic, chopped
2 carrots, peeled and diced
3 cups water
3 cups chicken stock
2 bay leaves
1 14. oz can of diced tomatoes
2 sprigs of fresh rosemary
1.5 tablespoons olive oil
Directions
1. Heat olive oil in a dutch oven. Saute onions, garlic and carrots until tender, about 6 minutes or so.
2. Add the pork bones, water, stock, bay leaves and rosemary. Bring to a boil. Add the dried beans and turn down to a simmer.
3. Cover and cook for 2 hours. Test the beans and make sure they are starting to become tender.
4. After 2 hours, add the can of tomatoes and turn the bones, simmer another hour.
5. Remove the bones from the pot and when cool enough, shred the meat that is on the bones with two forks. If it falls off the bone you will know it is ready.
Recipe adapted from Stacey Snacks Online
Pesto Pizza
From B-Boys Makin' With the Freak Freak
Yeah, The B-Boys Makin' with The Freak Freak
Mario's nagging Nonni's about the pesto pizza
And then he's on a mission and he's checking for peacha
Ingredients
1/4 cup basil pesto
2 precooked pizza crusts (8-inches)
1 sliced plum tomato
1 large fresh mozzarella ball, sliced
Coarse salt and ground pepper
Directions
1. Preheat the oven to 450 degrees. Spread basil pesto on each of the two pizza crusts.
2. Layer each crust with plum tomato and mozzarella slices. Season with the salt and ground pepper.
3. Transfer to a baking sheet; bake until cheese has melted and crust is golden brown; about 10 minutes.
Recipe from Marthastewart.com
Cucumber and Mango Salad
From So What Cha Want
Well I'm as cool as a cucumber in a bowl of hot sauce
You've got the rhyme and resaon but no cause
Ingredients
1 cucumber peeled and sliced 1/4 inch thick
.50-.75 tablespoons Siracha sauce
1 mango peeled and cut into 1/4 inch thick
1/2 tablespoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup sour cream
Mint sprig for garnish
Directions
1. In a mixing bowl combine the cucumber, mango, siracha, sugar, kosher salt and black pepper.
2. Marinate for at least 20 minutes.
3. Get rid of excess liquid, add sour cream, toss and garnish with the mint sprig.
Adapted from Cholula
Vanilla and Cinnamon Challah Bread Pudding topped with a Matzoh Streusel
From The Hard Way
Sneak between the sheets so hide like matzo
Holler back challah bread...next
Ingredients
10 cups challah bread, in chunks
1 (12 oz) can evaporated milk
1 cup whole milk
1 cup half and half
8 eggs lightly beaten
1 cup granulated sugar
1/2 cup unsalted butter, melted and cooled
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
2 teaspoons baking powder
1/8 teaspoon salt
2 cups apples, peeled and coarsely chopped
3/4 cup raisins
Streusel
.75 package of matzo pulsed to a fine powder in a food processor
2 sticks unsalted butter, melted
1.5 tablespoons cinnamon
1/4 cup granulated sugar
Directions
1.Preheat the oven to 350 degrees and lightly grease a 9x13" baking dish.
2. Place the bread chunks in a large mixing bowl.
3. In another bowl, mix together the evaporated milk, whole milk, half and half, eggs, sugar, butter, vanilla, cinnamon, baking powder and salt and pour this mixture over the bread chunks and let stand for 10 minutes.
4. Fold in the apples and rasins, if using, then spoon the mixture into the prepared pan and top with the streusel. The Streusel: Mix all ingredients together until crumbly.
I don't know about you, but I sure have been missing winter. To be honest, as brutal as the past few have been, I was truly looking forward to some more brutal winter weather this year. Blame it on growing up in Arizona I guess.
While it obviously does snow in the northern part of Arizona state, I on the other hand was smack dab in the middle. Middle of a desert concrete jungle where sixty degree weather warranted mittens. I know. I literally have to laugh at that one. Sure, where I live now isn't considered a winter wonderland most winter's, however it sure beats playing in that one patch of snow when we did go up north as a kid. Because, you see, if it does snow, there sure is more than one patch.
It's almost as with every place that we move to, the colder it is in the winter, the better. So, imagine my disappointment when I learned we were moving further south in Virginia. All the way down to Hampton Roads. Ugh... South? I just can't seem to get above that Dixie line these past few years.
However, winter has decided to come out and play in little spurts this year. Such as this past weekend. Snow! Okay, snow that literally melted when it reached the ground, but whatever... Snow! And as with all things winter, comes the chill. Which completely warrants a nice bowl of hot soup. This soup is a healthier version of the classic italian wedding soup. However, instead of using red meat, this recipe opted for ground turkey and since I absolutely love kale, let's add a bit of that in as well. It's a power packed soup that is sure to envoke the best feeling's of winter. Enjoy!
Italian Wedding Soup with Kale
Serves 6
Ingredients
1 pound lean ground turkey meat (I used 97% lean)
2 garlic cloves, minced
1 large egg, beaten
1/2 cup plain breadcrumbs
1/4 cup grated parmesan cheese, plus more for serving
1. In a large bowl, combine the turkey, garlic, egg, breadcrumbs, parmesan, 1 teaspoon salt and 1/4 teaspoon pepper. Roll tablespoonsfuls of mixture into balls.
2. In a large pot, heat oil over medium. Cook onion, stirring occasionally, until softened, 3-4 minutes. Add broth and tomatoes (with juice); bring to a simmer. Add meatballs, cook, without stirring, until meatballs float to the surface, about 5 minutes.
3. Add as much kale as the pot will fit.Cook, gradually adding all kale, until wilted and meatballs are cooked through, about 5 minutes more. Thin soup with more broth if desired. Season with salt and pepper. Serve soup sprinkled with more parmesan.
When I was asked to participate in a virtual baby shower for my blogging friend Courtney (of Cook Like a Champion) I didn't hesitate! As for those of you who are faithful reader's of Gastronome Tart, I met Courtney through this online blogosphere of ours and was shocked to learn that we both lived in the same city at the time. We decided to meet for coffee have been meeting sporadically ever since. Our meetings usually entail what else? Food and some fun foodie and blogging conversation that we have been waxing poetic on ever since.
If any of you know Courtney, I know that you understand what a die hard Harry Potter fan she is. Seeing that she is such a lover of the books and movies, I thought it would be fun to usher in this new chapter of her life with the incorporation of books and something savory. While I would have loved to have made something sweet (I can't help my raging sweet tooth!) this recipe for savory apple galettes spoke to me. It was screaming comfort and isn't that what all ladies expecting crave? A little comfort food?
Seeing that this is a spread, you can see the amazing roundup of all the dishes made from amazing blogs that are all friends of Courtney.Josie from Pink Parsley organized the shower and you can also see the roundup on Cook Like a Champion as well!
I can't wait to see pics of Courntey's little one and read and hear all about her and Eric's adventures in the kitchen with their new addition. Congratulations Courtney!
Savory Apple Galettes
Makes 6
Ingredients
For the crust
1 small parsnip (about 4 ounces), peeled
2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon freshly ground pepper
3/4 cup (1.5 sticks) cold unsalted butter, cut into small pieces
1/2 cup finely grated manchego cheese (about 1.5 ounces)
2.5 teaspoons finely chopped fresh rosemary
1 large egg yolk
1/4 cup ice water
For the filling
1 tablespoon EV olive oil
1 tablespoon unsalted butter
3 Gala apples, peeled, cored, halved and sliced 1/4 inch thick
8 medium yellow onions, halved and thinly sliced
3 tablespoons cider vinegar
1/2 teaspoon coarse salt
1 cup coarsely grated manchego cheese (2-3 ounces)
Freshly ground pepper to taste
Directions
1. Make the crust; Finely grate parsnip (you will need 1/2 cup). Place on a clean kitchen towel (do not use paper towels), and squeeze to extract as much liquid as possible.
2. Pulse the parsnip, flour, salt, sugar, pepper, butter, cheese and rosemary in a food processor. Add egg yolk, and pulse to combine. Drizzle ice water evenly over mixture; pulse until dough just comes together. Shape into a disk, and wrap in plastic. Refrigerate 1 hour or up to 2 days.
3. Make the filling; Heat the oil and butter in a large skillet over medium high. Add the apples and onions and cook until golden brown, about 15 minutes. Cover, reduce heat to low and cook until very soft and carmelized about 35 minutes. Add vinegar and salt and cook 5 minutes. Remove from the heat and let filling cool completely.
4. On a lightly floured surface, roll dough out to 1/8 inch thick. Cut out six 7-inch rounds, gathering scraps and rerolling dough if needed. Place on large parchment lined baking sheets.
5. Purée half the apple-onion mixture in a food processor until smooth. Using an offset spatula, spread 3 tablespoons apple-onion purée over each round, leaving a 1-inch border around edges. Sprinkle each with 2 tablespoons cheese. Season with salt and pepper. Top each with a generous tablespoon of remaining apple-onion mixture and sprinkle with 2 teaspoons cheese. Fold in edges of dough, crimping with your fingers. Refrigerate until dough is firm, about 30 minutes. Meanwhile, preheat oven to 350 degrees.
6. Bake until edges are golden brown, about 40-45 minutes. Serve warm or at room temperature.
I'm guest posting over at the lovely Ryan Bakes blog today! Ryan is a dear blogging friend of mine whom many of you may have heard about our foodie meetups with Courtney from Cook Like a Champion. Ryan is celebrating her 5th wedding anniversary in one my favorite towns this week: New York City! So, stop on by and say hello.
In celebration of the New Lunar Year, I have made New Year's Dumplings and Wok Fried Noodles. Surprisngly easy to make and absolutely delicious. I made each dish to symbolize something within the New Year, so stop on by, say hello and hopefully make some of these scrumptious dishes in celebration of the New Year with your family. Enjoy!
With Christmas eve this weekend, I'm sure many of you have been scrambling trying to put together the big Holiday dinner. Many of us already have our traditions set in stone as to which dishes will make their yearly appearance and for Italians, shellfish and seafood has always been one of them.
Now, I know what you may be thinking. Italian? I didn't know Gastronome Tart is Italian. Well... I'm not. But, I'm always game for taking other cultures ideas into my home and making them my own.
Continuing with the Italian tradition of shellfish on Christmas Eve, I thought this dish would be absolutely perfect. A delicious dish or side dish to compliment your Holiday meal. And besides, who doesn't love bacon AND lobster AND cheese? Enjoy!
Bacon-Lobster Mac and Cheese
Serves 6-12
Ingredients
2 uncooked Lobster tails, meat diced and save the shells
1/2 pound macaroni
2 eggs
1/2 quart heavy cream
1 cup gruyere, grated
1 cup cheddar cheese, grated
1/2 onion, chopped
1 minced garlic clove
salt and pepper
4-6 slices cooked bacon, chopped.
1-2 teaspoons of bacon fat from the cooked bacon
Directions
1. Cook pasta in a pot of boiling salted water for 8 minutes. Drain.
2. In a saute pan, saute the garlic and onion in the bacon fat until tender. Be careful not to burn the garlic. Add the chopped lobster meat at the last 30 seconds.
3. Meanwhile, heat the cream to a simmer with the lobster shells.Discard the shells once the cream is brought to a simmer.
4. In a mixing bowl, combine the pasta, onion, garlic and lobster mixture, the cheeses, the eggs and the cream. Add salt and pepper to desired taste.
5. Put into a buttered baking dish. Bake at 400 degrees for 35-40 minutes or until eggs are set and the top is browned. During the last 5-10 minutes, top the dish with the bacon.
I know what you may be thinking. Chicken soup? But, you have literally not had chicken soup this good. Trust me on this one.
At first I thought it was crazy for there not to be any noodles in this recipe at all, yet after tasting this and making it over and over again, it doesn't need them one bit!
I decided to post this favorite recipe of mine for this very simple soup after reading about all the sniffles going around lately. Chicken soup has long been the anecdote for flu's and cold's, and this recipe will supply the comfort that you may be seeking.
However, you don't have to be feeling under the weather to enjoy it. It is winter after all and tastes superb with a loaf of fresh bread and a fire going in the fireplace. Dig in and enjoy!
Chicken Soup
Ingredients
One whole chicken cut up including the back
4 carrots, peeled and sliced
3 stalks of celery, sliced
3 onions, peeled and sliced
2 tablespoons kosher salt
Directions
1. Place the cut up chicken into a pot and add 8.25 cups of water and the salt. Bring to a boil and spoon off foam/fat as it arises.
2. Reduce temperature to a simmer and add the onions and celery. Continue to simmer for 30 minutes.
3. Remove the chicken breasts and place in a bowl. Allow to cool and shred the chicken. Remove and discard the back. Meanwhile, place the carrots in the pot.
4. Allow to simmer for an additional 40 minutes. Remove the chicken from the pot. Allow to cool and shred the chicken. Return the chicken to the pot and bring back to a simmer then serve.
I have been trying. I truly have. Trying to eat healthy whenever I can. As I have mentioned on here before, you may not think that I eat that healthy judging by what I post on here from time to time. However, say it with me. Everything taste's better with a little butter and heck, throw in some bacon why don't you?
However, now that Thanksgiving has come and gone and with the dreaded (okay, not me, but my waste line dreads it) cookie season upon us, I have been trying to eat a little healthier in the meantime.
Which brings me to this delicious and yet simple dish that incorporates the all mighty walnut into the crust. That's right people, walnut's reign supreme in the nut department thanks to their Omega-3's.
The hubby usually isn't a fan of chicken breast dishes, however he absolutely loved this dish and gave the go ahead to add it to our recipe box. Enjoy!
Walnut-Crusted Chicken Breasts
Serves Four
Ingredients
2 slices whole-wheat bread, dried (or toasted)
1/3 cup walnuts
2 tablespoons Parmesan Cheese, freshly grated
Kosher salt and fresh pepper
1 large egg white
3 Chicken breast halves, boneless and skinless
1 tablespoon olive oil or grapeseed oil
Lemon Slices for serving
Green side salad
Directions
1. Preheat oven to 425 degrees. In a food processor, combine bread, walnuts, and parmesan; season with salt and pepper. Process until fine breadcrumbs form. Transfer to a shallow bowl. In another bowl, beat egg white until frothy.
2. Season chicken with salt and pepper. Dip each breast into egg white, letting excess drip off, and then into crumb mixture, pressing to adhere.
3. In a large non-stick ovenproof skillet, heat oil over medium heat. Add chicken and cook until lightly browned, 1-3 minutes. Carefully turn chicken over and put into oven. Bake until chicken is golden brown and cooked through. 8-10 minutes.
4. Serve chicken with lemon slices and green salad.
