What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Creamy Chicken Noodle Soup! The crockpot is essential, in my opinion. Never mind the fact that a slow-cooker turns the entire house into a well-seasoned bistro. It’s the hands-free unattended cooking with astounding results that makes it a winner in my book. Throw everything together, let it simmer, and enjoy the meal to come. Leftovers are delicious and clean-up is a snap!
CREAMY CHICKEN NOODLE SOUP
4-6 chicken fillet tenders
2 tablespoons olive oil
1/8 teaspoon lemon pepper
1/8 teaspoon thyme
1/8 teaspoon rosemary
1/8 teaspoon garlic powder
1/8 teaspoon celery seed
60-ounces chicken broth
23-ounce can of cream of chicken soup
3 stalks celery, cut-up
1/2 pound mini carrots, whole
1/2 pound mushrooms, sliced
1/4 cup onion, chopped
3 bay leaves
2 cups home style noodles
1/2 cup butter
Sauté chicken tenders in a large skillet with olive oil, lemon pepper, thyme, rosemary, garlic powder, and celery seed. Remove from heat. Pour the cream of chicken soup into the crockpot. Slowly add the chicken broth, stirring until the two are well. blended. Transfer the sautéed chicken tenders from the skillet. Add celery, carrots, mushrooms, and onions. Stir gently. Add bay leaves. Heat on high setting for four hours. Remove lid and shred the chicken for a chunky consistency. Return to soup. Add noodles and butter. Reduce heat to low and simmer two hours longer. Remove bay leaves before serving.
What’s Cooking in Gail’s Kitchen? Home Cooking: Asian Noodle Salad! Not only does this dish make a stunning presentation of color, it also boasts a crunchy taste of the Orient. The sesame and ginger dressing is so yummy, you’ll find yourself making excuses to eat this salad every week.
ASIAN NOODLE SALAD
1 package ramen noodle soup mix, any flavor
1/4 cup butter
1/2 cup almonds, sliced
1 pound of shredded broccoli and carrot slaw mix
3/4 cup roasted Cardini’s Gourmet Asian Sesame Dressing*
2 green onions, sliced
Melt butter in a medium skillet over low heat. Remove noodles from soup mix. Discard seasoning mix. Break up uncooked noodles. Add to the skillet, along with the almonds. Stir to combine and brown until slightly toasted and brown. Do not burn. Remove from heat. In a large bowl add broccoli/carrot slaw and the noodle/almond mixture. Pour salad dressing over all and toss until combined. Garnish with green onion snips. Serve immediately. Leftovers may be refrigerated but the noodles will lose their crunch.
*I receive no recompense for mentioning Cardini’s Gourmet Asian Sesame Dressing.
What’s Cooking in Gail’s Kitchen? Sunshine Eats: Jumping Chicken Noodle Bowl! I love it when I can go to the kitchen and use ingredients I already have on hand. The “make ahead” Vietnamese Dipping Sauce* (nuoc cham) is a multi-purpose staple that livens up Asian cuisine nicely. By making supper a noodle bowl with prepackaged veggies and spicy chicken, the blend of flavors quickly satisfy hunger pangs while providing comfort at the same time.
JUMPING CHICKEN NOODLE BOWL
8 ounces boneless chicken breasts, cut into 1-inch strips
1 tablespoon olive oil
1/4 cup soybean sauce
1 teaspoon red pepper flakes
1 bunch broccoli florets, cooked and drained
1 cup blend of shredded cabbage and carrots
1 green onion, chopped
1/3 cup cashew pieces
1 cup Vietnamese Dipping Sauce*
Heat a skillet over medium temperature. Add olive oil and chicken strips, single layer. Cook 3 minutes per side until golden brown and cooked through. Reduce heat to low. Add soybean sauce and red pepper flakes. Cook 10 minutes longer until meat is tender and liquid is absorbed. Arrange chicken strips, rice noodles, broccoli florets, and cabbage-carrot blend in a shallow bowl. Top with chopped green onions and cashew pieces. Cover with Vietnamese Dipping Sauce*, to taste. Serve immediately.
*Make your own Vietnamese Dipping Sauce by clicking on the following link.
What’s Cooking in Gail’s Kitchen? Food for Sharing: Narrow Noodle Harvest Soup! Comfort food. We nurture our bodies as well as our minds with childhood favorites that are food for the soul. Take advantage of the abundant supply of fresh vegetables right now for a health-conscious main course meal. I chose peas, carrots, and green beans to compliment the grilled chicken breast and Amish-made narrow noodles. When it’s all said and done, there’s “no place like home.”
NARROW NOODLE HARVEST SOUP
2 cups chicken broth
2 tablespoons onion, chopped
1 stalk celery, chopped
1/2 cup mixed vegetables
1/2 cup chicken, precooked and chopped
1/4 teaspoon Mrs. Dash Herb and Garlic seasoning
2 bay leaves
1/8 teaspoon white pepper
1/4 teaspoon parsley flakes
1/4 cup narrow home style noodles
2-3 sprigs fresh cilantro
In a heavy pan, combine onion, celery, mixed vegetables, chopped chicken, herb and Garlic seasoning, bay leaves, and white pepper. Bring to a boil. Add narrow noodles and cook for 7 minutes, stirring occasionally. Add parsley flakes. Reduce heat to simmer. Cook 35 minutes longer until vegetables are tender. Remove bay leaves before serving. Garnish with freshly chopped cilantro.
What’s Cooking in Gail’s Kitchen? Eat More: Beef and Noodles! I decided to take the day off from cooking so I tag-teamed with Le Creuset. All the ingredients went into the enameled cast iron French oven pretty much all day. This reliable way of slow-cooking gave me the opportunity to spend time ironing tea towels and perusing my towering stack of current magazines. As the day wound down, the mouth-watering aromas filled the air and before I knew it, dinner was ready. The roast had basted in its own juices to blend with the herbs, wine, and vegetables for delicious results. Now leftover recipes will be a breeze. Well done!
BEEF AND NOODLES
3 pound sirloin tip roast, frozen
1 can beef consommé
1/2 cup ginger beer
1 tablespoon Hawaiian Rub*
8 ounces homestyle noodles
1/2 cup mushrooms, sliced
1/2 cup red wine
1/4 cup cornstarch
Place frozen sirloin roast in a Dutch oven with a lid. Add the can of beef consommé and ginger beer. Sprinkle Hawaiian Rub over roast. Cover. Put in oven and set the temperature to 225°. After six hours, add noodles and mushrooms. Bake covered 45 minutes longer. Remove pan from oven and ladle the roast drippings into a saucepan. It should be about 2 cups of liquid. Bring to a boil. Mix the red wine and cornstarch, stirring until smooth. Slowly stir into the roast drippings, stirring occasionally to prevent lumps. As gravy thickens, reduce heat to simmer. If necessary add water if it becomes too thick. Remove beef to a platter and shred, as needed. Return shredded beef to the noodle/mushroom mixture. Cover with gravy. Transfer to serving portions. Garnish each dish with parsley sprig.
* Hawaiian Rub is available from the Salty Wahine Gourmet Hawaiian Sea Salts company. I get no recompense for mentioning this product in my recipe.