lemon chicken soup with pasta

This week I found myself at home, sick, once again. Naturally I set out to make some Chicken noodle soup. (If you are unawares of the many benefits of chicken noodle soup as a cold remedy, read about it from The Mayo Clinic or The New York Times.) Giada's recipe is quicker and easier than most Chicken noodle recipes and I prefer the fresh flavor of lemon and easy to eat shells versus traditional noodles. Cook, eat, and be well!

adapted from Giada at Home

serves 4-6

6 cups (1.5 qt.)low-sodium chicken broth

1/3 cup fresh lemon juice (2 lemons)

1 bay leaf

1 medium onion, finely diced

2 medium carrots, sliced ¼” thick

1 celery stalk , thinly slices,

1 clove garlic, finely diced

1 cup conchiglie pasta (medium-sized shells, or broken spaghetti)

2 cups diced cooked rotisserie chicken (breast meat) shredded or chopped

¼ cup chopped fresh flat least parsley leaves

to make your soup:

*bring the chicken broth, lemon juice, and bay leaf to a boil over medium-high heat

*add onions, carrots, celery, and garlic and bring to a boil

*reduce heat and simmer for 6-8 minutes, until veggies are tender

*add pasta and cook, stirring occasionally, 6-8 minutes

*add chicken and heat through, 2-3 minutes

*discard bay leaf, remove pot from heat, and stir in parsley

*season to taste

veggie chili

This veggie chili is so perfect; I made it twice in one week. The beautiful colors, ideal consistency, and subtle heat create the perfect dish for a rainy fall night. If you are a meat-eater, you will not miss the meat in this chili. These lentils hold their shape, provide a nice bite, and are loaded with protein.

adapted from Gwyneth Paltrow’s My Father’s Daughter

serves 4-6

2 Tbsp extra virgin olive oil

1 small yellow onion, diced

2 small-medium carrots, diced

1 red bell pepper, seeds and ribs removed, diced

2 cloves garlic, peeled and minced

¾ tsp. mild chili powder

½ tsp. ground cumin

¼ tsp. freshly ground black pepper

1 tsp. chipotle in adobo

1 (28 oz.) can whole peeled tomatoes w/ juices (no added sodium)

½ cup de Puy lentils (small, dark, French) rinsed and drained

1 (14 oz.) can black beans, rinsed and drained

1 (14 oz.) can kidney beans, rinsed and drained

Pinch coarse salt

2 Tbsp. tomato paste

to make your chili:

*with dutch oven over medium-high heat, heat the olive oil

*add the onion, carrot, pepper, garlic, chili powder, cumin, and black pepper, stirring for 10 minutes, or until softened

*add chipotle and stir to combine

*add the tomatoes and juices, crush tomatoes with spoon

*bring to boil, and then simmer for 40 minutes

*add lentils and beans

*fill 1 (14oz.) can with water and add to pot, along with salt

*bring to boil, and then simmer for 40 minutes

*stir in the tomato paste and cook for 20 more minutes

*add more salt/pepper if needed before serving

serving suggestion:

serve atop brown rice or a split sweet potato

nutrition per serving:

calories: 350

carbs: 57

fat: 6

protein: 19

iron: 21

sugar: 14

pork & cider stew

This is the perfect fall stew! The flavor is rich and savory, but also crisp and sweet because of the cider. I made this a few weekends ago, and ate the entire stew over the course of just a few days. I purchased my pork at Porter Road Butcher and highly recommend the use of local and/or organic meats.

 

adapted from Jamie Oliver’s Food Revolution

serves 4-6

2 stalks celery

2 medium onion

2 carrots

olive oil

1 heaped tablespoon all-purpose flour

1 x 14 oz. can diced tomatoes

sea salt and freshly ground black pepper

3 sprigs fresh sage

1 pound diced stewing pork (about 3/4" - 1" cubes)

2 cups medium-dry hard cider (I used Woodchuck 802)

to make your stew:

*preheat oven to 350

*trim off ends of celery and roughly chop

*peel and roughly chop onions

*peel carrots, slice lengthwise, and roughly chop

*place dutch oven over medium heat

*add the veggies, herbs, and 2 lugs of oil to the dutch oven and cook for 10 minutes

*add the pork, flour, booze, and canned tomatoes

*stir and season with salt and pepper

*bring to boil, put the lid on and stick it in the oven for 2 ½ hours

*with 30 minutes of cooking time remaining, remove lid and stir in a bit of water if the stew looks dry

serving suggestion:

serve atop brown rice

nutrition per serving:
calories: 364
carbs: 18
fat: 19
protein: 17
iron: 10
sugar: 10

carrot soup

This lovely, hearty soup is perfect for a winter’s day. The citrus and yogurt add a punch of freshness and provide a pleasant foil to the root vegetable’s earthiness. In my experience, the soup was quite flavorsome without adding salt or pepper. Also, up to a cup of water can be added after blending for desired thickness.

Based on a recipe I found in Glamour magazine, this soup boasts beta carotene, vitamin C, and antioxidants. Carrots are “the friendliest skin food around” according to the magazine’s editors. And who doesn’t want a delicious way to repair and defend skin cells?

serves 4

2 Tbsp. olive oil

1 Tbsp. butter

2 garlic cloves, minced

1 medium onion, diced

1 Tbsp. ground ginger

zest of 1 lemon

1 Tbsp. ground coriander

1 tsp. ground cumin

1 tsp. ground cinnamon

2 ½ lbs carrots, peeled & chopped

2 cups water

4 cups low-sodium veggie stock

½ cup orange juice

½ cup plain light yogurt

salt and pepper to taste

to make your soup:

*heat the oil and butter over high heat

*lower heat to medium and add garlic, onion, ginger, lemon zest, coriander, cumin, & cinnamon, cooking for 5 minutes, stirring constantly

*increase heat to medium high, add carrots and water, cover and cook for 15 minutes, stirring occasionally

*add stock and simmer for 30 minutes

*using an immersion blender, completely blend the soup

(if using a blender, work in batches with cooled soup)

*add orange juice and yogurt, stir until well-blended

*add salt & pepper to taste

serving suggestion:

*soup can be served hot or cold

*garnish with 1 tsp. yogurt and/or a sprinkling of chives
*serve with a vinaigrette salad and garlic bread or croutons