ahhhhh! chicken noodle soup! everyone makes it their own way and here is how i make ours:
EVERY soup we make starts with homemade broth - no bouillions to be found here! NEVER! this soup base was made using very concentrated homemade chicken broth. then i added in a ton of chopped up chicken. the usual suspects: sea salt, fresh cracked pepper, cumin, turmeric and cayenne. 2 big giant cloves of garlic and a little poultry seasoning. while that is heating up on low, prep your veg. this soup included turnip, carrot, cabbage, our own potatoes, kidney beans, spinach and brown rice macaroni. turnip and cabbage in first, a little later carrot and potatoe and after the veg are close to done, you add the spinach and kidney beans. DEEVINE i say! every time we make chicken noodle soup it varies but it ALWAYS starts with really concentrated chicken broth. and the veg cook in the chicken broth so no nutrients are lost!
speaking of our own potatoes and we still have tons plus tons for seeds - we've got potatoes nailed if nothing else. here's an organic baked sweet potatoe with a ton of butter and pure Nova Scotian maple syrup. next up - our homegrown baked russet potatoes - smothered in butter. then steamed broccoli and aged cheddar are added to one and fried mushrooms and onions on the other.
oh man - talk about deelish! and more deelish - how about my favourite dessert/snack? it starts with a whole clove of garlic and you just cut the tip off.
i know - a bunch of you are going to think "oh she's roasting garlic. big whoop". but i am here to tell you "the secret". once you have cut the tip off of the garlic clove....use a fork and punch holes all inside the cloves. then when you pour your EVOO on top...pour slowly and let each garlic clove fill to the rim with a little drizzled over the sides. you'll thank me later. put it on a baking sheet and put it in a pre-heated 400C oven for about 30-35 mins.
this is what it will look like when done. the cloves will just pop right out and will be spreadable.
make some toast-ettes, broil some goat brie until melted and add your quickly made (15 mins) blackberry/rosemary/black pepper jam.
set yourself up a little plate and take a toast-ette and smear 2 roasted garlic cloves on it.
next up - smear on some of the melted brie.
last up - your "blackberries that you picked last year off your own land" made with sugar, rosemary and black pepper jam and you are in for one heck of a treat!
i love roasted garlic, brie and jam on toast-ettes - jambaloney - not so much. so this is a real decadent treat for just me. and i thoroughly enjoyed it for what we call dessert/snack - which is about an hour and a half after supper. sometimes we enjoy our dessert/snack while reading, sometimes watching netflix. it depends on the snack. teehee.
we started spring cleaning today and are quite impressed with our progress! if the temps stay normal then it looks like the dishwasher will be out of the basement and on the porch next week - fingers crossed!