Hey, sorry everyone. I had a busy day yesterday. I was helping my mom out with her packing for her move. And before I helped I had made chicken noodle soup and took a shower before seeing her.
I feel like her and I were able to get a lot done. I was trying to teach her how it was important to pack like items into a box, instead of what fits. I feel from experience, that packing like items in the same boxes makes things a lot easier when you are trying to unpack.
Today, I will try my best to organize things as I go. I will try to keep like items together in my house. I will try to find a “home” for every item, as well. Whenever I am finish with that item, I will be sure to put it back where I got it from.
To all of my followers who are celebrating Thanksgiving this week, I hope you had a safe, but wonderful day. I know it must not have the one you were hoping to have, because maybe you had to it virtually, or other traditions couldn’t be done this year.
I love Thanksgiving so much, that I always make sure I have a delicious meal, because I also pretend it’s Thanksgiving (again!), I’m Canadian, so I had already celebrated it last month. I made myself a delicious bowl of soup. I like to partake by watching the football games, although I was sad, because my team (Pittsburgh Steelers) didn’t get to play since Baltimore had an outbreak of Covid-19. But hopefully they all make a recovery.
But it’s important to feel gratitude every day. I hope everyone was able to find something to be thankful for. This definitely has been a challenging for everyone.
Remember it is best to count your blessings, instead of your burdens.
As promised, I am posted a recipe that I made not too long ago. And since it’s Autumn, which is Soup Season! I’ll be posting some soup recipes in the upcoming weeks. This season I vow to make and eat new soup recipes. I love trying new foods.
Here is my chicken noodle soup recipe, threeyellowdaisies.ca/2020/06/16/chicken-noodle-soup-4/
French Onion soup is a really easy recipe. What I like about making it, is a lot of ingredients are already on hand. I always have onions and spices it requires.
Ingredients 8-10 small onions, or 6 large ones 3 tablespoons of unsalted butter Salt and pepper 3 cloves of garlic, minced 2 teaspoons of thyme 2 teaspoons of basil 2 teaspoons of parsley 2 teaspoons of oregano 2 teaspoons of Worcestershire sauce 6 beef bouillon cubes 12 cups of water 1 cup of Sherry (optional) Bay Leaves French baguette Gruyere cheese, shredded
Directions 1. Slice the onions in circular shapes 2. In large pot, or in your crock pot bring to melt the butter 3. Once melted, add the onions. Make sure your onions caramelized, usually takes about 20 to 30 minutes to become a golden brown 4. If you like to cook this in a crock pot, now is the time to transfer everything into your crock pot 5. Once everything has transferred into your crock pot, you can start making the broth 6. By using the same pot you had used to caramelize your onions, you help deglaze your pot, ensuring you have all of the amazing flavours of the spices in your soup. 7. Bring the 12 cups of water to a boil 8. Add all of your spices 9. Once the water is boiled, add your beef bouillons 10. Once dissolved you can transfer the broth to the crock pot 11. You can allow this to cook on low for 8 to 12 hours, or on high for 5 hours, although this is the best soup to slow cook, so I always prefer to slow cook 12. When the soup is ready to be served, you can begin to shred some cheese to place on your baguette. I like to butter the baguette with garlic butter 13. If you have any ovenproof bowls, you can serve your soup in that, and place your baguette on top. Allow it to broil for 3-4 minutes. 14. If you don’t have any ovenproof bowls you can let the baguette broil on a baking sheet. Cut in portions to place on top of the soup.
My crock pot has a setting that lets me sautee and brown my ingredients, so I don’t necessarily have to use another pot to cook my meats, or sautee anything and then transfer everything over into my crock pot.
I am so happy because next time I make this again, I will be able to use my French Onion Soup Bowls that my mama gave me. I am so excited! 🙂
My roommate, who is my boyfriend’s friend asked me to make us chicken noodle soup, because he loves when I make it. And who doesn’t love chicken noodle soup?! My ingredients make about 10 servings, so you can increase or decrease your ingredients.
3 chicken breasts (or more depending on how many people there are), although you can make this with any type of chicken (thighs, leftover rotisserie chicken)
4 stalks of celery
Salt and pepper
1 tsp Oregano
1 tsp Parsley
Chicken bouillon cubes and water or chicken broth
Rotini pasta noodles
Peel the carrots and potatoes
Wash and cut them. I cut my potatoes in eighths, and my Grandma taught me to slice carrots on angle, so the sugars stay in tact.
Thoroughly rinse your celery, and begin chopping into small pieces.
Begin dicing the onions. My tip is after you remove the outer skin, I like to run it under cold water before slicing it. I feel like that prevents your eyes from watering.
After that I begin cutting my chicken, although others may have their own methods of slicing and cooking the chicken.
I begin heating up my crock pot. When heated, I add olive oil and wait a few minutes to add the chicken. Once the oil is hot enough, I place the chicken in my crock pot. I then season it with salt and pepper.
When it is no longer pink, I add the onions and garlic.
Once the onions and garlic become fragrant, I add the celery. Be sure to move everything around after you added a new ingredient.
I begin adding in all of my spices (except for the bay leaves).
I add the potatoes and carrots, and let that cook for a few minutes
Add in the water. I use six cubes of chicken bouillon, so I have to add 12 cups of water. Once the water is boiling, I add the cubes.
Once the cubes dissolved, I give everything a final stir, before I add a handful of bay leaves.
I program my crock pot on low for eight hours (or you can even set it on low for five hours, if you are pressed for time), or on high for four hours.
After it has cooked for its programmed time, I add about 2 cups of noodles. I do my final taste test, to ensure the broth is just perfect. Now is the perfect time to make any adjustments. If you added too much salt, you can add a few drops of lemon juice, or a couple of squeezes of a lemon in the soup. Or if you feel like there isn’t enough spices, feel free to add more. The acidity of the lemon removes the salty taste. Cook on high for 30 minutes.
After the 30 minutes are up, it is ready to go.
Discard the bay leaves.
Serve with some dinner rolls or crackers, if desired.