Chicken Soup
Jay had the sniffles. I had already roasted chicken for the pot pie, and had some left over. And I bought egg noodles at the store that weekend. I love that fall means I can enjoy egg noodles again in soups and heart stick the bones casseroles.
Notes:
I used the same roasted chicken from my pot pie recipes.
I like broad egg noodles in my soup, but feel free to use whatever kind you like. If you don't like noodles in your soup, you can always substitute potatoes.
Ingredients:
1 Tbsp olive oil
1 Tbsp butter
1 onion, chopped
2 ribs of celery chopped
2 -3 carrots, chopped
1/2 tsp dried thyme
1 bay leaf
1/2 cup frozen peas
1/2 cup frozen corn
salt and pepper
1 - 1 1/2 cups diced chicken
1 cup of noodles
1 - 1 1/2 quarts of chicken broth (Kitchen Basics, Kirkland, Trader Joe's, or Wegmans)
Heat the oil and butter in a soup pot. Add your onions, celery, carrots, dried thyme and bay leaf. Cook until carrots are soft. Add peas and corn. Season with salt and pepper. Add chicken and broth. Bring broth up to a slow boil then add noodles. Cook until noodles are done. Serve hot with tea.
I usually don't season my soup with much. If you get a good chicken broth that holds all the flavor you need. But if you want you can add some soy sauce for depth, red chili flakes for heat, or Italian seasoning for more flavor.
Biscotti
We had just gone to Costco and forgot to pick up biscotti. It's my morning guilty pleasure: a cup of coffee and 1 biscotti while Jay feeds Kabir his morning bottle. So I thought, I could make some.
I used an Allrecipe's recipe: http://allrecipes.com/recipe/biscotti/detail.aspx?src=VD_Summary
Ingredients:
1/2 cup vegetable oil (I used olive because it's all we have at home)
3 eggs
1 Tbsp vanilla (You could use almond, anise, lemon, whatever your heart desires)
3 1/4 cup flour
1 cup sugar (I used Sugar in the raw because that what we use)
1 Tbsp baking powder
2 tsp ground anise/fennel (optional)
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.
Beat together the oil, eggs, sugar and flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.
Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the oven and slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.
When they cooled I drizzled them with chocolate. I'm experimenting with a lemon biscotti and sugar glaze. Some reviewers added chopped nuts to their recipes. It's very easy to customize.
There is a great video on Allrecipes.
