Chicken Noodle Soup

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.

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)

2 onions

6 carrots

6 potatoes

4 stalks of celery

Garlic

Olive oil

Salt and pepper

1 tsp Oregano

Basil leaves

Bay leaves

1 tsp Parsley

Chicken bouillon cubes and water or chicken broth

Rotini pasta noodles

Ingredients are ready to go!

Directions

  1. Peel the carrots and potatoes
  2. 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.
  3. Thoroughly rinse your celery, and begin chopping into small pieces.
  4. 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.
  5. After that I begin cutting my chicken, although others may have their own methods of slicing and cooking the chicken.
  6. 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.
  7. When it is no longer pink, I add the onions and garlic.
  8. Once the onions and garlic become fragrant, I add the celery. Be sure to move everything around after you added a new ingredient.
  9. I begin adding in all of my spices (except for the bay leaves).
  10. I add the potatoes and carrots, and let that cook for a few minutes
  11. 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.
  12. Once the cubes dissolved, I give everything a final stir, before I add a handful of bay leaves.
  13. 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.
  14. 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.
  15. After the 30 minutes are up, it is ready to go.
  16. Discard the bay leaves.
  17. Serve with some dinner rolls or crackers, if desired.
Cooking up the chicken, celery, onions and garlic.
Carrots, potatoes and spices are added! Picture before the broth is prepped.
The final product after our first serving.
My scrumptious bowl of soup!

Vegetable Enchiladas

My boyfriend and his family and I made this dish for dinner.

We fried the onions with the bell peppers and then set that aside. Next we used another frying pan to boil tomato soup with vegetable stock, cumin, garlic powder, onion powder, salt and pepper.

Preheat the oven to 400 degrees Fahrenheit.

Then whilst that is boiling we put the onions and bell peppers in a tortillas with shredded cheese. Rolled it up and dip it in the sauce and then added more cheese on top.

And then place in the oven for 15-20 minutes. It was delicious.

Spaghetti Noodles With Bell Peppers

Earlier for dinner I made spaghetti noodles with bell peppers.

I wasn’t able to write down the recipe because I did by taste.

First you cook the spaghetti with water and a bit of salt. I cooked my noodles longer than I usually would with pasta.

You can use which ever vegetables you wish (peas, carrots, broccoli, mushrooms, bell peppers etc.,). I only had bell peppers on hand since I didn’t plan this in advance. I sliced that up into thin slices. Then I fried them in olive oil.

For the sauce I used hoisin sauce, teriyaki sauce, soy sauce, balsamic vinaigrette and grated ginger as well as garlic. I tasted it as I went and thought of what would make it taste awesome. I peeled the ginger before grating. Use your discretion. Place ingredients in a medium sized bowl and whisk.

Once the noodles are done, drain and then add them to the wok to fry. After five minutes add the sauce and let it dry for another five minutes.

Serve immediately. You may even grate some ginger on top.

My favourite part was eatingt this with my sister.

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Garlic Parmesan Potato Wedges

Last night for dinner, my boyfriend and I made this. We chopped the potatoes after we washed them into quarters whilst the oven was preheating at 375 degrees.

Afterwards we grabbed our spices (basil and salt) and placed them in a bowl. We didn’t have oil so we melted galic butter (but normal butter would work fine). And then we drizzled it on the potatoes and then added our spices on top.

Then we placed them onto a greased tray (we used butter). We placed them on the skin side down.

We cooked them for 27 minutes but they needed more time so we cooked them for another three.