How to Take the Chill Away

Today was nothing but cold and rainy and after a day full of running errands outside, all I wanted to do was enjoy a warm bowl of soup while watching a movie.  I was feeling a bit lazy but refused to buy ready-made soup so I made this recipe from scratch.  Admittedly, I did take one shortcut and bought a roasted chicken to add to the soup.

Roasted Chicken & Egg Noodle Soup

-1 roasted chicken, about 2 lbs. (meat cut up into bite-size pieces)
-1-2 T. olive oil
-2 medium-sized carrots, peeled and chopped
-1 cup onion, diced
-3 celery stalks, chopped
-1 t. garlic, chopped
-2 cups egg noodles (I actually used German spaetzle b/c it was in my cupboard but any egg noodle will do)
-1 bag fresh spinach
-2 T. fresh dill, chopped
-8-10 cups chicken broth

Sauté onion, celery, garlic and carrots in stock pot w/ olive oil.  Once slightly tender, add chicken stock and bring to boil.  Add egg noodles and cook until cooked through.  While noodles are cooking, chop up roasted chicken meat into pieces and add to soup.  Add washed spinach and simmer until wilted.  Garnish with fresh chopped dill.  Enjoy!

 

Roasted Butternet Squash w/ Couscous

One of my favorite things about fall is cooking with all the different kinds of squash available at the market.  Here's a simple recipe that pairs well with a roasted pork or chicken....

Roast Butternut Squash w/ Couscous

Ingredients

• 1 box of Israeli cous-cous
• 1 butternut squash, peeled and diced
• 1/2 red onion, chopped
• minced garlic according to your taste
• salt & pepper

Pre-heat oven to 400 degrees F.  Prepare cous-cous according to directions on package.  I usually boil the cous-cous in chicken stock instead of water for added flavor.    Peel and dice butternut squash.  Chop red onions.  Place on sheet coated with cooking spray.  Coat squash with cooking spray or use basting brush with olive oil to coat.  Dress with salt and pepper and place it in the center race of the oven for about 35 minutes (depending on your oven). 

Mix squash, red onions and cous-cous together and serve warm.  Yum.