Not-At-All-Famous Chicken Soup

My sweet husband, unfortunately, is sick. This, by itself, is not anything catastrophic, but throw in his commitment to sing three French songs as part of a university faculty recital on October 25th and a head cold can become a major concern. We're proactive around here and taking the bull-by-the-horns sometimes often leads me to trouble at a faster rate than normal; however, this time, I knew my preemptive measures would be, in the words of Martha Stewart, "a good thing". Lucky for me, I was prepared, as always big surprise, with several whole chickens tucked away in the deep freeze and quickly thawing one to produce what has now been dubbed the "best chicken soup you've ever made" elevated me to the place of heroine for the evening. A girl does what she can. *sigh* After observing our 20-month-old son devour three full servings, I believed it must be pretty good (kids are, after all, brutally honest) and good things are meant to be shared...

Here's what you'll need:

1 whole chicken, rinsed

1 large onion

2 stalks celery

2 large carrots

1 Tbs. minced garlic

2 Bay leaves

2 Tbs. kosher salt

2 tsp. black pepper

1 Tbs. dried basil

2 sprigs rosemary

1 12oz. package fettuccine

First, cut the skin off of the chicken. Don't skip this step - it seems simple enough to cook the chicken with the skin on, but you want to really maximize your broth with juices from the meat and bones - not the fatty skin! It only takes a minute or two longer to cut/peel off the skin. Place the chicken breast side down in a large pot and cover almost completely with water. Turn the heat on to medium-high.

Now place the onion, celery, and carrots in the bowl of your food processor and pulse until finely chopped. I left a little onion out to coarsely chop by hand just to add texture, but you could easily pulse it all. Add vegetable mixture to your pot with the chicken. Now stir in salt, pepper, garlic, basil, bay leaves and rosemary. After you've compiled everything together in the pot, it should look something like this:

When mixture reaches a low boil, reduce heat to simmer, cover and cook for approximately 1 hour. Remove the chicken from your broth, cool and remove meat from the bones. While you are waiting for the chicken to cool enough to handle, add an additional 4 cups of water to your broth, turn the heat up and bring to a boil. Break the fettuccine into 2-inch pieces and stir into boiling broth; cook until noodles are tender, about 10-12 minutes. Then turn the heat off and return the chicken to the pot, stirring well to combine. Serve and enjoy!

Waste Not, Want Not

I started this post a good 2+ weeks ago and somewhere after the first sentence or two, life took the reigns and ran away with me. Left me sort of white-knuckling-it, much like how you feel on a super-high-speed and way-too-dangerous roller coaster. I finally jumped from that ride, but merely landed on a runaway train, so I'm really not sure that anything changed; however, somewhere mid-leap I had time to revisit this recipe and throw a few thoughts down. *WHEW* I want to go on record as stating that I've also started a biscotti post that is well over a month old and I may actually finish it this week as well...but don't hold your breath.

When it comes to ingredients, I like to use every bit of every item. So when I recently made two roast chickens for my family, I went to bed haunted by the carelessness of throwing away the bones. Why didn't I save those to boil low and slow into consomme? Why? Oh yes, because at the time it was 100+ degrees outside and the thought of keeping one of my stove burners flaming away for 24 hours adding at least 10 degrees to my kitchen temperature...well, the mere thought of any extra heat trumped my need to be frugal. I did, however, save every last morsel of chicken and chopped it up the next day to make this yummy twist...much like a stroganoff, but with chicken instead of beef and with our leftover steamed broccoli stirred in at the last moment, yielding a huge pot of this scrumptiousness; much to my delight only a small amount remained after three of the males in my home devoured two heaping servings each.

3 cups diced cooked chicken
1 yellow onion chopped
1 stick unsalted butter
1 Tbs. kosher salt
1 tsp. black pepper
2 tsp. garlic powder
1 tsp. corn starch
1 cup sour cream
1 1/2 cans chicken broth
1 tsp. horseradish
1 Tbs. dijon mustard
16 oz. box farfalle, cooked to package directions
2 cups diced cooked broccoli

Melt butter in a medium size saucepan, add onion, salt, pepper and garlic powder, cooking until onions are transparent. Add corn starch, whisking to avoid lumps. Add chicken broth, sour cream, horseradish and mustard, continuing to whisk until well combined. Keep warm over low heat while cooking pasta. Remember, you want the sauce to be a little thin and plentiful. Pasta is absorbent and much of the sauce will be soak right in, so if at any time the sauce begins to thicken (like gravy) add more chicken broth and thin it back out. After draining your farfalle, return pasta to your pot and stir in the diced chicken and the broccoli, then add sauce to the pasta and stir well to combine. Enjoy!

Salmon and Black Bean Patties

We're big fans of seafood here and while we typically consume our underwater friends in whole fillet form, I've lately begun experimenting with canned varieties primarily out of convenience and partially out of my desire to leave my oven OFF during 100+ degree days. Anything that can be achieved on the stove top is a blessing. My experimentation recently yielded these delicious, relatively low-fat salmon and black bean patties. They were a big hit among the little folks and tasted just as good when reheated the next day - another bonus for a large family and a hot summer - leftovers!

Salmon and Black Bean Patties

2 14oz. cans alaskan salmon, drained and picked over for bones

1 cup canned black beans, rinsed and drained

3 eggs

1 bunch cilantro, chopped fine

1 1/2 cup bread crumbs

1 1/4 cup mayo

1 tsp. pepper

1 Tbs. dijon mustard

Olive oil for frying

In a large bowl combine the salmon, black beans and bread crumbs, stirring well to mix through (sometimes I have to get my hands involved to make sure the salmon is well distributed with the bread crumbs). In a separate bowl, whisk together the eggs and mayo until combined; stir in cilantro, pepper, dijon mustard and mix well. Pour the egg mixture into the salmon mixture and combine thoroughly. Lightly oil a large non-stick frying pan with olive oil and heat over medium heat. Using a medium size scoop, shape the salmon mixture into patties and press lightly into the hot pan. Be sure not to get your frying pan too hot as you'll brown the outsides before you've had a chance to heat the patty through. You want them nice and golden brown and lightly firm. WARNING: this recipe makes A LOT! At least a good 30 patties depending on how big you make them and if you're not into leftovers like we are, you may want to cut the ingredients in half or only cook half of the salmon mixture and freeze the rest to be fried up at later date.

Aaaannnd We're Back!

I've been trying to simplify my life. De-clutter, reorganize, streamline, call it what you will, but the reality is...I take care of a few folks here on the home front and they eat up a lot of my time so the simpler the better. Trying to maintain a food blog and still find time to write an occasional post over on Random Thoughts from the Motherworld (a task at which I obviously failed) became all too much on my already full plate. I'm combining the two into one and hoping that keeping my focus on a single (!) writing outlet will allow a little more clarity of mind. The new format - cleaner, brighter and hopefully easier on my psyche. As always, you'll find new recipes here as well as all of the recipes from my past blog, La Dolce Vita. Now throw in an occasional post depicting happenings within my family/personal life and maybe even a few random thoughts on other topics. Somewhere amongst the four kiddo's, the full-time business, the home school curriculum, the grocery shopping and the laundry (!) I will do my best to post on a regular (somewhat) basis. Right now, I'm just thrilled to have accomplished the blog makeover...cause photoshop is hard. For me anyway. Taking on the task of creating a custom header in my nonexistent spare time became a daunting endeavor, but in the process I kinda, sorta mastered designing in photoshop and feel a tad bit powerful about it. At any rate, I muddled through and am ready to once again begin dropping morsels in written form...just don't get too excited.

I'll Be Back

It's been too long since my last post. Sadly, it will be even longer still until I'm dishing up new and savory recipes for you. La Dolce Vita needs a facelift (as do I!) but for now, I'm aiming my focus toward giving my written word a new, fun and fabulous format through which I can bring you fresh photos of deliciousness with accompanying recipes! I'm excited about the newness of the upcoming blog (new name and everything!) but a little daunted at the undertaking of developing yet another project. So, stay with me, be patient, and in the infamous words of my favorite terminator..."I'll be back". In the meantime, keep up with my busy-ness by "liking" my business page on Facebook - HERE.

Bolognese

On a recent trip to NYC, I tried the bolognese for the first time. I did a superficial, ADHD level of research and I don't know if this comes anywhere close to that memorable New York penne bolognese, but it has definitely become a hit in our home. In the above picture, I made it with rigatoni, but we've made it with farfalle and penne as well.

Bolognese

1 Tbs. olive oil

4 oz. bacon, diced

1 1/2 cups chopped yellow onions

3/4 cup finely diced carrots

1/4 cup finely diced celery

1 Tbs. minced garlic

1 tsp. salt

1/2 tsp. ground pepper

2 bay leaves

1/2 dried thyme

1 tsp. dried oregano

1 lb. ground pork

1 lb. ground italian sausage

1 6oz. can tomato paste

1 1/2 cups red wine

2 (14.5 oz.) cans crushed tomatoes in their juice

1 (14.5 oz.) can tomato sauce

1/4 cup heavy cream

3 Tbs. chopped fresh parsley

1 lb. pasta of your choice, cooked to package directions

In a large pot, heat the oil over med-high heat. Add the bacon and cook, stirring until browned and the fat is rendered, 4-5 minutes. Add the onions, carrots and celery, cooking until soft, about 4-5 minutes. (note: I place the onion, carrots and celery in my food processor and pulse until very finely chopped). Add the garlic, salt, pepper, bay leaves, thyme, oregano and cook, stirring about 1 minute. Add the pork and sausage, cooking until no longer pink, about 5 minutes. Add the tomato paste, stirring for 1-2 minutes. Add the wine, stirring to deglaze the pan and remove any browned bits sticking to the bottom of the pan and until half of the liquid is evaporated, about 2 minutes. Add the tomatoes and their juices, the tomato sauce and bring to a boil. Reduce the heat to med-low and simmer, stirring occasionally to keep the sauce from sticking to the bottom of the pan and until the sauce is thickened and flavorful, about 1 hour. Add the cream and parsley, stir well, simmer for 2 minutes more then discard bay leaves and serve over hot pasta. Enjoy!

No Bottle Necessary

Chicken stir fry - a one bowl wonder that often comes packed full of sodium...via the sauce. With all the bottled stir fry sauces on the market, it's disappointing to find the vast majority packed full of too much salt, msg, and other not-so-natural wonders. This girl is super sodium sensitive and while I love a steaming bowl of goodness, I can live without the puffy eyes it brings. Here I've made my own sauce - just as yummy when you simmer it all together and pour over your favorite combo of stir fry veggies and rice.

Chicken Stir Fry

1 1/2 lbs. bonless chicken breasts, cut into strips
1 tsp. vegetable oil
1 large carrot juliened*
1 small green pepper, sliced thin*
1 cup broccolli flowerets*
1 cup fresh mushrooms, sliced thin*
2 cups peapods, trimmed*
1 can chicken broth
1 Tbs. cornstarch
1 Tbs. soy sauce
1 tsp. ground ginger
1/2 cup cashews (optional)
4 cups rice, cooked according to package directions

In a small bowl, whisk together broth, cornstarch, soy sauce and ginger, set aside. In a large skillet, or wok, heat the vegetable oil and stir fry chicken until no longer pink. Remove chicken and set aside. Add to skillet the onion, green pepper, and mushrooms, stir frying until tender. Pour sauce into skillet with the vegetables and stir until thickened and bubbly. Return chicken to the skillet, adding the peapods as well, stir until heated through. Serve over hot rice and top with cashews.

*can easily substitute your favorite stir fry mix of fresh, frozen veggies.

Pot Pie with Puff Pastry

One dish wonders are a staple during busy times and comforting during cooler weather. I enjoy this pot pie year round and hope you will too! I apologize that this post must come to you a little short on commentary - this working mom is insanely busy!

Steak Pot Pie

1/2 cup all-purpose flour
1 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. ground pepper
2 1/2 pounds sirloin steak, cubed into bit-size pieces
2 Tbs. butter
2 Tbs. Olive oil
2 large yellow onions, sliced thin
3 cloves garlic, minced
1 8oz package sliced mushrooms
1 14 oz. can beef broth
1 10.5 oz. can beef consomme
2 Tbs. balsamic vinegar
1 small bag frozen peas and carrots
1 cup frozen corn
1 17.3 oz. package frozen puff pastry, thawed according to package instructions

In a large, zip-lock plastic bag, combine flour, thyme, salt and pepper. Add the steak, seall bag and shake to coat.
In a large pot, heat butter and olive oil over medium-high heat. Add the steak and cook 6-8 minutes until browned. Add onions, garlic, mushrooms, broth, consomee, frozen veggies and vinegar. Bring to a boil, reduce heat and simmer, uncovered for 45 minutes or until steak is tender, stirring occasionally.
Preheat oven to 400 degrees. Lightly grease two 8x8 square baking dishes or oval baking dishes of comparable size. Divide steak mixture into dishes. On a lightly floured surface, unfold pastry sheets. Roll each in a a rough 12x14 inch square (or large enough to cover the top of your baking dish. Place one sheet of puff pastry over each baking dish, pressing litghtly at the edges to seal and allowing the edges of the pastry to overlap dish. Bake 20-25 minutes or until pastry is puffed and browned.