Chicken Noodle Soup

Ah...I love this recipe and so do the kids. It's one of the few things they will eat! It's so delicious, warming, and healthy. It's also a good winter staple because it's helps to fight the common cold. (I read about it on the internet.) I know there are tons of ways to make it, but here's mine. It's so good that even my mom asked for my recipe! Usually it's the other way around.

INGREDIENTS:
1 garlic clove, diced
4 organic celery stalks, sliced (keep leafy ends)
3-4 large carrots, peeled and sliced (keep ends)
1/4 of a sweet onion, chopped
2 TBSP extra virgin olive oil
salt & pepper
2 32oz containers of chicken broth
1 package of boneless, chicken breasts
1 bay leaf (optional)
1/2 bag of No Yolk brand egg noodles, size medium

1. In a large stock pot heat oil on medium heat. Add celery, garlic, carrots & onions and heat for about 10 minutes until tender.
2. Meanwhile in a medium pot, place chicken, salt & pepper, bay leaf, carrot ends, and celery leaf ends; cover with water. Bring to a boil and simmer uncovered until chicken is no longer pink, maybe about 15 minutes. Take the chicken out, but SAVE THE BROTH; discarding the bay leaf, carrot and celery ends.
3. Once vegetables are tender add chicken broth from containers as well as the broth from cooking the chicken, but use a strainer. Bring this all to a boil and add the noodles. Shred, don't cut the chicken and add it to the soup. Let everything simmer for 25 minutes. Serve when ready.
4. Soup is always better the next day, so heat some up for lunch with a yummy grilled cheese. Grilled cheese with zucchini.

White Bean & Tomato Salad

This is a great salad to bring as a side to a party, holiday dinner, picnic or gathering with friends. It's really tasty and simple. I am looking for another opportunity to make it again soon!

INGREDIENTS:
1 1/2 lb new potatoes, unpeeled (I couldn't find "new" potatoes, so I bought a bag of small round ones that were yellow in color and the size of a child's fist.)
2 15oz cans Cannellini beans, drained and rinsed
1 lb ripe tomatoes, chopped (I used Campari tomatoes and they were perfect)
4 scallions, diced
A bunch (handful) of flat-leaf parsley, chopped
1/4 cup extra-virgin olive oil
1 lemon, squeezed
Salt & Pepper to taste

1. In a large pot bring potatoes and water to a boil. Salt the water once boiled. Cook potatoes for about 20 minutes or until tender. Drain and set aside to cool.
2. Meanwhile, in a large bowl place beans, tomatoes, scallions and parsley. Drizzle with olive oil, lemon juice and season with salt & pepper.
3. Once cool enough to handle, slice the potatoes in half. Pull the skin off with your fingers and cut into small chunks. Add cut potatoes to tomato mixture. Mix well and add more salt & pepper if needed. Serve at room temperature.

NOTE: You can make this a day ahead of time. About 1-2 hours before you are ready to serve it, take it out of the fridge and bring it up to room temperature. Stir well and drizzle with a tad more olive oil if it seems a little on the dry side.

Julia's spaghetti

I first had this in the kitchen of my dear friend Julia Webb. They have since moved back down south, but I miss her dearly. Julia made this delicious dinner for us one night. I wrote it down and it's been a dinner staple ever since.

INGREDIENTS:
2 TBSP EV olive oil
1 lb chicken breasts
1/2 of a small onion, finely chopped
2 cloves garlic, pressed
1 zucchini, roughly chopped
1 head broccoli, chopped
(any other vegetables you love or want to add)
1 jar of your favorite sauce or 1 batch of Giada's DeLaurentiis Marinara Sauce
Pasta of your choice, although it works well with spaghetti
Shredded mozzarella cheese

1. In a large skillet heat the olive oil and cook the chicken until no longer pink. Cut into chunks and set aside. In a large pot, bring salted water to a boil. Add the pasta and cook according to the box. For the last 3-4 minutes add the broccoli. Drain and rinse pasta and broccoli when cooked.
2. In the same large skillet that cooked the chicken (don't clean the pan), saute the onion in a bit of olive oil. Add the pasta sauce, zucchini (still raw), broccoli and chicken. Heat through.
3. Serve the spaghetti, on each plate layering with mozzarella and then the pasta sauce mixture; that way the cheese melts well.

Giada DeLaurentiis Marinara Sauce

I love this sauce. This sauce changed everything for me. I used to exclusively buy jar sauce until I had this sauce and discovered how easy it is to make. Ok I still have a jar or two in the pantry for when I'm feeling lazy or when I haven't planned ahead for dinner.

INGREDIENTS:
1/2 cup extra virgin olive oil
1 small onion finely chopped
2 garlic cloves, pressed
3 celery stalks, finely chopped
3 carrots, peeled & finely chopped
1/2 tsp sea salt, 1/2 tsp pepper
2, 32 oz cans crushed tomatoes
2 bay leaves

1. In a large stock pot heat oil. Add garlic, onion, celery & carrots and saute for about 10 minutes until they become tender. Season with salt and pepper. Add tomatoes and bay leaves. Simmer for one hour over low heat, uncovered, until the sauce thickens.
2. Remove the bay leaves and discard. Season with more salt & pepper to taste. Let cool for 20-30 minutes and puree in the blender. Serve with your favorite pasta.
(Can be made one day ahead.)

Carrot Bars

My mom got an Amish recipe book as a gift for her birthday. I was flipping through it and found this recipe. I made it tonight for some Chinese friends that came over for dinner. I ate a large second piece after they left; I had to have more.

INGREDIENTS:
3/4 cup sugar
1 cup flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3/4 cup vegetable oil

2 eggs beaten

1 cup shredded carrots (3 large carrots, peeled & grated)
1/2 cup walnuts (optional), finely chopped (and some additionally to sprinkle on top as a garnish)

CREAM CHEESE FROSTING:
1 lb powdered sugar
8 oz cream cheese
4 TBSP butter, softened
1 tsp vanilla

1. Preheat oven to 350. Grease a 9x13 pan. Blend sugar, oil and eggs. In a separate bowl combine flour, baking soda, cinnamon and salt; mix well. Add the dry ingredients to the wet ones and stir to blend. Add carrots and nuts and stir until batter is smooth.
2. Bake for 30-33 minutes until a toothpick comes out clean. Allow to cool at least 30 minutes before frosting.

3. For frosting: Cream together sugar, cream cheese, and butter. Stir in vanilla. Spread evenly over carrot cake. Sprinkle with finely chopped nuts (optional).