Soups and Stews, Uncategorized

Chicken Noodle Soup

1936554_10153289222635895_9018004766590144764_n

It’s not just for when you’re sick, or even when you’re blue. It’s truly good any time of the year.  I make this every once in a while.  It’s one of my mom’s favorite, so whenever I make it, I know she’s going to want some, so I always set her some aside. There are even times when she asks me to  make it for her. Of course I do. Try this recipe, it’s super simple and easy to make…Doesn’t have a lot of ingredients. Best of all, it’s super filling.

4 cups chicken broth

2 cups water

2 chicken breasts

1 carrot, shredded

1 celery stalk, thin sliced

1 garlic clove, minced

1/2 teaspoon parsley

1 1/2 cups of egg noodles OR 1 small box of spaghetti noodles OR 1/3 cup rice

(Pictured is spaghetti noodles)

Bake, or boil chicken. Boil broth and water. Simmer veggies in mixture about 15-20 minutes.  Shred and add chicken. Add noodles. Cook until noodles are finished cooking.

 

Advertisements
Chicken

Chicken and Rice Parmesan

img_3306.jpg

We found this recipe. I have no idea where or how long ago. What I do remember though, is that we wrote it on a piece of paper and stuck it in a notebook. For the longest time I never made it. Suddenly one day I decided that it was time to try it. I sat there and wondered, why in the world did I never make it before? It’s amazing. My family gobbled it up. There was nothing left! I was happy about this, but sad too. Only because I didn’t get to have it for lunch the next day.

1 tablespoon olive oil

1/2 cup chopped onion

1 1/2 teaspoon minced garlic

1/2 teaspoon thyme

1 lb chicken

1/2 cup white cooking wine

1/2 teaspoon salt

1/4 teaspoon pepper

1 1/2 cups uncooked rice

1 cup chicken broth

3/4 cup parmesan cheese

3 tablespoons dried parsley OR 1/4 cup chopped fresh parsley

Heat oil in a frying pan, add Onion and thyme. Add garlic. Sauté until cooked. Add Chicken. Brown Chicken. Add white wine. Add salt. Add pepper. Cook until almost all of the liquid is gone. Add rice. Add Chicken broth. Stir well.  Cover! Cook til rice is cooked. Add parsley. Add parmesan.

Beef, Uncategorized

Mongolian Beef

 

img_0799.jpg

I said a few days ago during my Japanese Rice recipe that we love Chinese and Japanese food. This recipe is ahhhhmazing! You can use any type of beef here. I normally don’t buy the stir fry meat the grocery store carries, because it’s always more expensive. My guys usually eat every last bite of this recipe. When we were stationed stateside we had this most amazing little Chinese restaurant. They always served the BEST Mongolian Beef. This recipe is similar to their recipe. I never was able to convince them that I needed theirs.

2 tablespoons cornstarch

10 oz beef broth

1/4 c water

2 tablespoons vegetable oil

stir fry cut beef meat

1 1/2 c broccoli florets

1/4 c onion chopped

1 teaspoon fresh minced garlic

Dissolve the cornstarch in water and beef broth, set aside. Heat oil in a skillet and brown the beef. Drain oil. Add broccoli, onion, and garlic and stir fry until tender-crisp. Stir in cornstarch mixture. Cover and cook, stirring occasionally until beef is tender and sauce is thick.

Noodles

Japanese Fried Rice

img_0825.jpg

Japanese rice is amazing. I love Chinese and Japanese food. Sadly, where I live all the restaurants are horrible. Sometimes they have yummy stuff, but not always. I always looked for ways  to recreate the food the good food we’ve had at home. I found this recipe, and decided to keep working with it and master it. It’s a fantastic recipe. It is definitely a keeper.

1 1/4 c white rice

canola oil

2 eggs, beaten

1/2 cup frozen peas, thawed

1 medium carrot, grated

4 1/2teaspoons soy sauce

salt and pepper to taste

Cook rice according to the package directions. In a large skillet, put in two teaspoons of oil. Scramble eggs. Mix with rice. In the same pan add peas and carrots. Heat through for 5 minutes. Add rice and soy sauce a little at a time until the rice is golden brown in color. Add salt and pepper to taste.