Tag Archives: comfort food

My Chicken Noodle Soup Dump Recipe For Kathy

  • Dice up half an onion, 2 carrots, a couple of garlic cloves, and grate at least 1 tsp of fresh ginger. If I have shallots on hand, I’ll dice up one of those, too.
  •  Salt and pepper 1/2 of a chicken breast and cook it in a pan with the fat of your choice.  Set aside on a cutting board.
  • Add a little more fat to pan you cooked chicken breast in and then add your onion, carrot, garlic ginger and shallot.  Saute until onions are translucent.  If I have leftover cooked veggies from dinners in the fridge, I add them now and then saute for another minute or two.
  • If you have any spices or herbs you’d like to add for extra flavor, this is the time to do it!  Drop them in with your sauteed veggies and stir to coat and heat them up, releasing their flavors.  I find I get more flavor out of herbs and spices when I add them before liquids then I get when adding them at the end.  Salt and pepper, however, should be added at the end.
  • Add 3 – 4 cups of Kitchen Basics Unsalted Chicken Cooking Stock and bring up to a boil.
  • Once stock and veggies are boiling, add a handful or 2, at the most, of your choice of pasta, turn the flame down so that stock just simmers and cook until the pasta is al dente.  I pick a small pasta, like ditalini, alphabets, mini shells, mini farfalle, orecchiette, or elbows if that’s the smallest I have.  You can even break up spaghetti into small pieces.  Add a pasta too big or too much pasta and it will absorb all or most of your stock.
  • While pasta cooks, dice up your chicken breast.
  • When pasta is al dente, turn off the heat, add in your diced chicken breast to warm it back up and taste your broth.  Do you want to add salt and or pepper?  I add both, to my taste.
Depending on how much I serve myself, I get 3 – 4 bowls from this.  If I have a chicken or turkey carcass around, I’ll make a pot of stock from that, make a big pot of soup without the pasta, and freeze in quart-size, zip-top bags.  Take out when you are ready to eat, thaw, bring up to boil, toss in your pasta and then simmer until al dente.  Or freeze in gallon-size bags and use when you want to take a family a meal.

The Pioneer Woman’s Perfect Pot Roast

I like this picture best, with the sunlight on the plate, but the hubs feels the
meat is not “present”, hidden within the shadows.
The hubs likes this one better – no sunlight, but flash on the camera.

I love Ree Drummond, The Pioneer Woman.  All 3 of us do, actually.  We all watch her show, I’ve read her book, own her cookbooks and enjoy her recipes.  One of my favorites is her Perfect Pot Roast.    When I tried this recipe earlier this year, I had not made pot roast in 10 years.  I’d given up!  Whether I did it on the stove or in the slow cooker, it turned out blah, tough and dry.  I decided to give it another try with Ree’s recipe.  The 1st time I made it, I liked it.  It was flavorful, it fell apart nicely, but it was a little dry.  The 2nd time I made it was at my mom’s.  I cooked it a little longer, but she did not have an oven proof pan with a lid and all she had on hand was top round, not chuck roast.  It was a little dry, too.  But everyone loved the flavor.  My mom had not made a pot roast in several years, either, and said she would definitely start making pot roast again with this recipe.

Tonight I made it for the 3rd time.  I used a chuck roast from Wegmans and cooked it for 4 hours, even though it was less than 2.5 pounds.  It came out perfectly!  Using the right meat and cooking it longer was the key.  I hope you try her recipe.  It really is pretty simple and you will be a hero to those to whom you serve it.
I served it with mashed potatoes and made some gravy from the pan juices and some masa.  I usually make terrible mashed potatoes so that is the hubs’ job now.  But tonight, I decided to try them and they turned out beautifully – so fluffy, smooth and flavorful.  I made a perfect dinner tonight!  I’m sure that means the next 4 months of dinners will probably turn out crappy, but it will be worth it!  ;o)

I served it with mashed potatoes and made some gravy from the pan juices and some masa.  I usually make terrible mashed potatoes so that is the hubs’ job now.  But tonight, I decided to try them and they turned out beautifully – so fluffy, smooth and flavorful.  I made a perfect dinner tonight!  I’m sure that means the next 4 months of dinners will probably turn out crappy, but it will be worth it!  ;o)

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