March 13, 2021

Chicken Noodle Soup

Posted by HI Cookery under 03 March | Tags: , , |
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Chicken Noodle Soup

March 13: National Chicken Noodle Soup Day

For those suffering from late winter blues or the common cold and flu this time of the year, cheer up and know that spring and better health are coming soon. Meanwhile, have a cup or bowl of heartwarming homemade chicken noodle soup. It is easier to cook than one might think.

We start with a leftover roast chicken or store-bought rotisserie chicken. We do not let the meat and bones go to waste and cook homemade chicken soup using the carcass for bone broth and meat for protein. Some recipes call for boiling the vegetables with the carcass to impart flavor and then discarding all the solids. But we boil our vegetables in the strained broth to keep the nutrients in and cook the vegetables and chicken pieces together to save time, since the broth already took a few hours to cook already. We also cook the curly pasta noodles separately, so the broth is not so “cloudy” (besides, we do not like mushy pasta in case it is overcooked in the soup—especially if the chef gets distracted!). The strained broth can be saved in a jar and used in other recipes later.

The recipe seems rustic, but it is a classic comfort food. Make homemade chicken noodle soup on National Chicken Noodle Soup Day.

Recipe

Ingredients

  • 1 leftover roast chicken
  • Water
  • 1 cup onion, chopped
  • 2 stalks celery, sliced
  • 2 carrots, sliced
  • 2 sprigs fresh thyme
  • Salt and pepper to taste
  • Cooked curly pasta noodles

Directions

Remove the meat from the bones and chop into bite-sized pieces. Refrigerate the pieces to use in the soup later. In a large stock pot, place the carcass and cover with enough water. Bring to a boil, cover the pot with a lid and then lower heat to low and simmer for 3-4 hours. Drain the scum and debris from the liquid and reserve the chicken stock. Wash or wipe the pot clean.

Place the chicken stock back into the cleaned pot. Add the onions, celery, carrot and sprigs of thyme. Bring to a boil, cover and simmer for 15 minutes. Season with salt and pepper to taste. Remove the sprigs. Add the chicken pieces and continue to simmer for another 10 minutes to give the broth more flavor and heat the meat through.

Meanwhile, cook the curly pasta noodles according to the package directions until al dente. Drain and place a serving size into a soup bowl. Ladle the chicken, vegetables and stock over the pasta. Serve hot.

Notes

  • Optional: Add a chicken bouillon cube or two for stronger flavor in the boiling broth. This does add more sodium to the soup, so we usually leave it out.
  • After the soup cools down, add the pasta noodles then mix it all together. Refrigerate in a tightly covered container. Heat up individual servings of the chicken noodle soup. The pasta will not be as mushy then because it is not being overcooked, just reheated.

 

March 9, 2021

Algerian-Style Garlic Meatballs with Chickpeas

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Algerian-Style Garlic Meatballs

with Chickpeas

March 9: National Meatball Day

We usually eat meatballs Italian style with tomato sauce and pasta or Swedish style with gravy, mashed potatoes and lingonberries. But we wanted to try meatballs Algerian style with chickpeas which we ate with couscous. They were a deliciously different dish to try and we especially enjoy them in celebration of National Meatball Day!

Recipe

(Adapted from The Washington Post)

Ingredients

  • 1 cup of onions, chopped
  • 3 tablespoons extra-virgin olive oil, divided use
  • 6 garlic cloves, minced, divided use
  • 1 pound ground turkey
  • 1 egg
  • 2 teaspoons ground cumin, divided use
  • Salt and pepper to taste
  • 2 teaspoons paprika
  • 2 tablespoons tomato paste
  • 1 can (14.5 ounces) chickpeas (garbanzo beans), drained
  • Water
  • Sliced almonds, toasted
  • Fresh parsley, chopped

Directions

In a large skillet, cook the chopped onions in 2 tablespoons of olive oil over medium high heat until softened and lightly browned (around 10 minutes). Use a slotted spoon to transfer the cooked onions to a plate, leaving some oil in the skillet. Set aside. In a large bowl, mince 3 cloves of garlic. Add the ground turkey, egg, 1 teaspoon ground cumin, salt and pepper. Mix well.

Use a small scoop to shape into 24 meatballs. In the same skillet where the onions were cooked, brown the meatballs, being careful not to overcrowd them. They do not need to be cooked through, just browned. Transfer the browned meatballs to the plate with onions. Add the remaining 1 tablespoon of olive oil to the skillet. Saute the remaining garlic in the oil.

Add 1 teaspoon ground cumin and paprika. Stir in the tomato paste and cook for 30 seconds. Return all the meatballs and onion to the skillet.

Add the chickpeas. Pour enough water to barely cover the meatballs. Bring to a boil, then lower the heat to medium low to simmer. Cook until the meatballs are heated through (around 15 minutes). Stir occasionally. Mash a few of the chickpeas to help thicken the sauce.

While the meatballs are cooking, heat a small skillet and saute the sliced almonds for about 1 minute. Remove from the heat and set aside. When the meatballs are done, transfer everything to a serving bowl. Garnish with the toasted almonds and parsley. Serve hot.

 

February 27, 2021

Strawberry Scones

Posted by HI Cookery under 02 February | Tags: , , , |
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Strawberry Scones

February 27: National Strawberry Day

Chocolate-covered strawberries have been popular throughout the month of love. As February comes to a close, indulge in strawberry scones for a romantic teatime. Instead of fresh strawberries, which could get runny in a recipe sometimes, we used the freeze dried fruit. Smother the scones in more strawberry jam and clotted cream and these are also a delightful treat to eat on National Strawberry Day!

Recipe

(Adapted from TeaTime Magazine)

Ingredients

  • 2 cups flour, all purpose
  • ½ cup sugar + 1 tablespoon
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup dried strawberry bits (we used Trader Joe’s freeze dried strawberries) 
  • 4 tablespoons butter, cold, chopped into pieces
  • ¾ cup heavy whipping cream + 1-2 tablespoons
  • 1 teaspoon vanilla

Directions

In a large mixing bow, combine the flour, ½ cup of sugar, baking powder and salt. Cut in the cold butter and mix gently until it resembles coarse crumbs and peas.

Crush the strawberry bits into small pieces and add them to the flour mixture. Infuse the vanilla into ¾ cup heavy whipping cream. Stir in the whipped cream mixture into the flour mixture and bring dough together with hands until it sticks together. Place the ball of dough onto a floured surface and knead gently.

Pat and roll down to ¾ inch thick. Cut out shapes (use a 2- or 3-inch round cutter or heart-shaped cutter). Place on parchment paper lined baking sheet about 2 inches apart. Brush the tops with the remaining whipping cream. Sprinkle the remaining sugar on top. Bake in a preheated oven at 350 degrees F for 18-20 minutes or until lightly golden. Remove from the oven and transfer to a wire rack. May be served warm with clotted cream and strawberry jam.

Notes

  • The scone dough is pretty in pink. But after baking, it has a lighter hue to allow the strawberry speckles to sparkle.
  • Thanks to fellow baker Karen B. for gifting us with the dried strawberries.
  • National Strawberry Month is in May. Search our blog for more strawberry recipes.
  • Search our blog for more scones recipes under the Theme Menus.

 

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