I was scouring for new blogs to follow this morning/afternoon (It's already 2pm!? !Ay Dios mio!) And I have come to a conclusion: I think my blogging interests have matured. I am unsure how to explain it, exactly, but blogs focused on people, generally women, in graduate school and their resulting lives is what is interesting me the most. Perhaps it is because I am embarking on graduate school as a female so I thereby feel more drawn and interested. That probably is it, nevertheless, I definitely hope this influences my own writing and life maturity overall...slowly. I cannot imagine, of a sudden, being mature at their level all at once. I do like where it is leading though! Here is a list of the new blogs I am investing myself in.
On an unrelated note, I made Chicken Noodle Soup again. I need to work on my broth making skills. This stuff tastes like plain noodles in hot water with boiled chicken. It is NOT the best forray into cooking I have ever had. *sigh* We'll get em next time, tiger. Salud!
Showing posts with label chicken noodle soup. Show all posts
Showing posts with label chicken noodle soup. Show all posts
Sunday, December 4, 2011
Monday, November 14, 2011
Chicken Noodle Soup, Part 1
Guys, I don't know why I lied and said I was going to triple post yesterday. I didn't even have three posts lined up. But I DID make Chicken Noodle Soup yesterday. I'm going to tell you right now: it was labor intensive and next time I'm making it using homemade stock. I'll explain that last part at the end. So, let's get started. I cooked this in three sections.
Section 1: Chicken
(Do you know how to cook chicken? In my house it's generally always a variation) 4 skinless chicken breasts heavily seasoned with: thyme, basil, parsley and pepper. Brown on both sides in a skillet. Add combination of water and chicken broth (about a cup together) and some bay leaves. Simmer for 30-40 minutes, turning half-way through. Save liquid. Cut up chicken.
Section 2: Broth Thickener
Boiled a potato, cut into chunks, (small golden kind...Yukon Gold) and 4 sections of garlic in about 2 cups of chicken broth until everything was soft enough to mash. Then I mashed everything. THEN I put everything in a mesh strainer, strained the liquid and alternately mashed the solids through strainer and scraped the mashings from the outside of the strainer to add to the previously strained broth. Then I had to heat and swirl, a la the Clean Mac n' Cheese recipe, until the SUPER strained potatoes and garlic mixed into the broth. Clearly this took 7 years.
Section 3: Soup
I took the liquid from sections 1 and 2 and added 2 cups of chicken broth and 2 cups of water in a large stew pot. Then I added potato, onion and carrot chunks, chicken and 3 cups of noodles. I cooked this, adding combinations of broth and water depending on how low the liquid became, until the noodles were finished cooking.
Verdict: Super tasty soup. Way too many noodles. I don't even want to think about how much sodium ended up in there because of all the store bought "reduced-sodium" broth I used.
Changes I'll make in December when I cook this again: 2 cups of noodles instead of 3, more strained potatoes to make the actual stock thicker (maybe 3-4), cooking a stock ahead of time from scratch, adding seasonings to the stock (instead of relying on the seasoning from cooking the chicken), less carrots and potatoes and I might use a string pasta instead of rigatoni. Hopefully, in December I'll have a camera too so I'll have a picture to show for all my hard work. Dreaming big! Salud!
Section 1: Chicken
(Do you know how to cook chicken? In my house it's generally always a variation) 4 skinless chicken breasts heavily seasoned with: thyme, basil, parsley and pepper. Brown on both sides in a skillet. Add combination of water and chicken broth (about a cup together) and some bay leaves. Simmer for 30-40 minutes, turning half-way through. Save liquid. Cut up chicken.
Section 2: Broth Thickener
Boiled a potato, cut into chunks, (small golden kind...Yukon Gold) and 4 sections of garlic in about 2 cups of chicken broth until everything was soft enough to mash. Then I mashed everything. THEN I put everything in a mesh strainer, strained the liquid and alternately mashed the solids through strainer and scraped the mashings from the outside of the strainer to add to the previously strained broth. Then I had to heat and swirl, a la the Clean Mac n' Cheese recipe, until the SUPER strained potatoes and garlic mixed into the broth. Clearly this took 7 years.
Section 3: Soup
I took the liquid from sections 1 and 2 and added 2 cups of chicken broth and 2 cups of water in a large stew pot. Then I added potato, onion and carrot chunks, chicken and 3 cups of noodles. I cooked this, adding combinations of broth and water depending on how low the liquid became, until the noodles were finished cooking.
Verdict: Super tasty soup. Way too many noodles. I don't even want to think about how much sodium ended up in there because of all the store bought "reduced-sodium" broth I used.
Changes I'll make in December when I cook this again: 2 cups of noodles instead of 3, more strained potatoes to make the actual stock thicker (maybe 3-4), cooking a stock ahead of time from scratch, adding seasonings to the stock (instead of relying on the seasoning from cooking the chicken), less carrots and potatoes and I might use a string pasta instead of rigatoni. Hopefully, in December I'll have a camera too so I'll have a picture to show for all my hard work. Dreaming big! Salud!
Friday, November 11, 2011
Big Decision...Friday
Haha. It's not a Friday Favorites post, though I will try to do one later. I have decided that I may attempt to make...Chicken Noodle Soup today. Which doesn't sound like a big deal, but you also don't know my relationship with Chicken Noodle Soup. It's generally a HEAVILY skeptical, squinty eyed "I don't like you, I don't trust you and I'm 97% sure I don't want you in my mouth" relationship. Honest to goodness, I didn't eat Chicken Noodle Soup until I was...21. And when I get sick, heads will roll if someone brings me the stuff (instead I eat Chicken Tortilla [from Rayley's]{I'm a terrible sick person.}). That being said, there is that 3% of the time when I love the soup. Now, all I have to do is figure out how to make it personally so that it falls into that 3%. Wish me luck!
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