Hearty Chicken and Noodles

We made some quick and tasty chicken and noodles tonight.  I was looking for something easy to fix after a busy day and this fit the bill perfectly.

  • 4 carrots – cut into bite sized chunks
  • 4 celery stalk – sliced
  • 1/4 cup onion – diced
  • 8 o.z. mushrooms – sliced
  • 1 Tbs butter
  • 2 boneless chicken breasts – diced
  • 6 o.z. egg noodles
  • 2 1/2 cups chicken stock
  • salt and pepper and a pinch of thyme and cayenne if desired

In large skillet combine carrots, celery, onion, mushrooms, and butter.  Cook for about 5 minutes.  If using raw chicken add to the vegetables now and cook for about 5 minutes more to sear the chicken.  Add the chicken stock and noodles and cook for 10 – 15 minutes or until noodles are cooked to desired tenderness.  (if using pre-cooked chicken add during last few minutes of noodle cook time). Season as desired.

Enjoy ~ Kimberly

Hearty Beef Stew

Charles made an awesome beef stew today with some leftover tip roast.  I liked the thick heartiness of it from the tomato paste; it was spicy but he used some of the hot homemade beef stock we’d frozen so it really had a kick.  Just omit the crushed red peppers if you like a milder version; I am sure it would be terrific without the heat.

  • 2 Tbs butter
  • 1 medium onion ~ diced
  • 2 celery stalks ~ sliced
  • 1 tsp crushed red pepper
  • 4 cloves garlic ~ minced
  • 3 cups beef stock
  • 2 cups water
  • 2 cups carrots – sliced
  • 2 cups potatoes – diced
  • 2 bay leaves
  • 1 can tomato paste
  • 3 cups leftover beef roast ~ cubed
  • salt and pepper to taste

Sauté onion, celery, and crushed red pepper in butter over medium low heat for about 15 minutes.

Stir in garlic and cook for about 2 minutes.  Add stock, water, carrots, potatoes, and bay leaves; bring to simmer and cook for about 15 minutes until veggies are tender.  Add tomato paste and beef; heat through.  Season with salt and pepper if desired.

Enjoy ~ Kimberly

Roasted California Blend Vegetables

I like to come up with new ways to fix my veggies.  I think the combination of cauliflower, broccoli, and carrots are a great dish.  Today I decided to broil them for a few minutes just to see what would happen.  It was delicious.

  • fresh sliced carrots
  • fresh cauliflower florets
  • fresh broccoli florets
  • olive oil
  • salt and pepper
  • garlic and cayenne or any spices desired

I started by blanching the vegetables for 2 minutes in boiling water and strain into ice water too cool.

Once cool, drain the veggies and toss with a little bit of olive oil and seasoning.  Spread onto buttered baking sheet and broil a few inches from the heat for about 10 – 12 minutes or until desired doneness.  I used the second rack from the top of my oven for the broiling position; I think next time I will try them closer to the heat source so I would assume they will cook faster; just keep an eye on them and serve when ready.

Enjoy ~ Kimberly

Cauliflower and Carrots with a touch of parmesan

Cauliflower and carrots are one of my favorite vegetable combinations.  It’s quick and easy to do and adds a nice touch to any meal. I use the microwave for this but you could cook them on the stove top or even roast the vegetables if you prefer.

  • 1/2 head of cauliflower
  • 4 carrots
  • 1/4 cup water
  • salt and pepper
  • 1 Tbs fresh grated parmesan

Cut cauliflower into bite sized pieces; peel and slice carrots.  In casserole pan add cauliflower, carrots, water, salt and pepper.  Cover and microwave for about 8 – 10 minutes until vegetables are tender.  Drain and sprinkle with parmesan cheese.

Enjoy ~ Kimberly

Parmesan Roasted Carrots

Carrots are one of my favorite vegetables.  I decided today to try a roasted carrot with parmesan.  I parboiled the carrots until just tender before roasting to keep them moist.  I really enjoyed the results.  Parmesan always works so well with roasted vegetables and the simple salt and pepper seasoning let the carrots really stand out.

Parmesan Roasted Carrots

  • 5 medium carrots ~ peeled and sliced into 1/4 in slices
  • 1 Tbs butter
  • 2 Tbs parmesan cheese
  • salt and pepper to taste

Place carrots in sauce pan and cover with cool water.  Bring to boil and simmer for 5 minutes.  Drain carrots and toss with butter.  Place in roasting pan and sprinkle with parmesan, salt and pepper.  Roast at 425 degrees for 8 minutes.

Enjoy ~ Kimberly

Skillet Pot Roast ~ Chuck Roast with carrots and potatoes

I love finding a piece of beef marked down.  This week it was a package of chuck steak; two small steaks weighing about 1 1/2 pounds. Certainly not fit for grilling; at least not to the medium rare I prefer my steak so I decided a roast would be delicious.

I went with just a stove top cook for these.  It took about 2 hours total time.  I always begin by seasoning with salt and pepper and browning the beef of both sides.  This takes about 4 – 5 minutes each side.  Once browned I added a half cup of water and covered.  Reduce heat to low and allow to slowly simmer for about an hour.  Prepare a few potatoes ~ I used about 8 baby reds cut in half.  Peel a few carrots; I love carrots so I went with 6 cut in half.  Charles likes celery so I added a couple of stalks of celery and one onion cut into quarters.  Place veggies under meat after first hour has passed.

Continue simmering another hour or so until vegetables and meat are tender.  Once tender remove meat and veggies from pan. If desired make some gravy with the drippings or serve with a little butter, salt, and pepper on the potatoes.

Enjoy ~ Kimberly

Glazed Carrots ~ Quick Easy Delicious

These had to be some of the best carrots I’ve eaten in a while.  The glaze was so simple it made itself while the carrots cooked.  We came across this technique in a recent Saveur magazine issue.

Glazed Carrots

  • 1 lb carrots ~peeled and sliced to desired thickness
  • water
  • 2 Tbs butter
  • 2 Tbs sugar

Peel and slice carrots.  In medium saucepan place carrots and just cover with water.  Add butter and sugar; cover with parchment paper tucked in pan to rest on top of carrots.  Simmer over medium heat for about 15-20 minutes.  Water will evaporate and butter and sugar will have glazed the carrots when finished.

This worked very well.  At first it appeared as if the water wasn’t going to evaporate but after a little more patience the results were perfect.  We cut our carrots about 1/2 inch thick so adjust your cook time for larger or smaller carrots.

Enjoy ~ Kimberly