Wednesday, September 21, 2011
Monday, September 19, 2011
Tuesday, September 6, 2011
|Sweet & Delicious!|
David just ate them plain--sauteed in olive oil!
Separately cook the egg noodles of your choice, cubed potatoes, rice and matzoh balls. I always cheat and make the Matzoh Ball soup from the Manishewitz mix (available in the Kosher food section at most grocery stores).
Lay it all out in separate dishes and everyone can assemble their own individual bowl of chicken soup according to their tastes. I have not added salt to this recipe so add your own to taste.
|Chicken & Noodles|
Cooked broad egg noodles
cubed cooked chicken
mozzarella cheese (optional)
fresh parsley, chives and basil
Sauté onion & zucchini in olive oil. Combine with chicken and noodles. Sprinkle with cheese and herbs.
Turkey or Veggie Bacon
2 cups sliced zucchini
1/2 C shredded cheddar cheese
1/2 C parmesan cheese
Optional add-ins: green pepper, tomatoes, a spoon of salsa or Greek yogurt, veggie or turkey sausage, your imagination!
Chop onions & sauté in olive oil until browned. Place in Pam-sprayed round casserole dish and allow to cool. Chop and brown turkey or veggie bacon (we like Morningstar). Add to casserole dish and allow to cool. When onions and bacon have cooled, add the rest of the ingredients and mix well. Bake in 400 degree oven until eggs have set and top is browned. Slice with pizza cutter and serve.
FRENCH ONION SOUP
|French Onion Soup|
1 large onion
2 14-oz containers beef broth. I used Emeril's brand, since it seemed the healthiest. For a vegetarian option, use vegetable broth.
1 T sugar
French Bread- we like Jewel European French Bread
Sliced baby swiss cheese
Ok-how easy is this-
Sautee onions in olive oil until beginning to brown. Add sugar and flour and mix well. I never added sugar or flour to onions before and it seemed to caramelize the concoction.
Pour in beef broth. Bring to a boil, then cover and cook on low until onions are tender.
Meanwhile, slice and toast bread so that you will have 2 slices per bowl
When onions are tender, ladle into an over-save bowl. Place 2 pieces of bread and cover with 2 slices of cheese. Bake at 400 on a cookie sheet (for melt-off) until cheese is browned.
Below are the brand names used for these recipes.
Thursday, September 1, 2011