- Serves: 6 – 8
- Preparation Time: 30 minutes
- Total Cooking time: 1 hour
With all the fancy and gourmet recipes that fill pages and pages of cookbooks and Internet sites, there are few recipes that embody the traditional home-cooked meal more than chicken noodle soup. With colder weather coming on finally and the advent of flu season the popularity of a simple, home cooked bowl of this soup manages to wake up even the most sluggish flu-addled palate. The trick to making this recipe right is simplicity, adding extra and fancy ingredients usually only serves to muddle the mild taste of the star ingredient, which is of course chicken.
|2||lbs||chicken breasts taken off the bone and diced into ½” cubes (reserve the skin and bones)|
|1||large||yellow onion, chopped ½”|
|4||large||carrots diced ½”|
|6||stalks||celery diced ½” with leaves|
|1 1/2||tablespoon||chicken soup base|
|4||oz||package fideo noodles (available in the Latino section of the grocery store)|
Heat ½ tsp oil in a large stockpot over medium heat. Add the onions, celery, and carrots and stir constantly 2-3 minutes or until the onions turn translucent. Add the chicken bones and skin, soup base and 8 quarts water. Bring to a boil and reduce heat, simmering 25 minutes or so. Add the chicken breast cubes and let simmer additional 15 minutes or so. Add fideo noodles and return to a simmer an additional 7-10 minutes or until noodles are tender. Serve immediately with saltine or oyster crackers. Enjoy!
- Serves: 8
- Preparation Time: 10 minutes
- Total Cooking time: 10 minutes
Smart snacking: Just 13 percent of Americans eat the 1 1/2 to 2 cups of fruit recommended each day, and snacks offer an opportunity to close that gap. At just 90 calories per 3/4 cup serving, their delicious, juicy taste hits the snacking sweet spot. Plus, California grapes are portable – ideal for munching anytime, anywhere for a tasty, healthy and guilt-free option. If the ice cream carton starts calling your name, opt for frozen grapes instead – they’re just like a mini-sorbet. They take two hours to freeze, and you can keep some in the freezer for later. Make a fresh trail mix by combining grapes with cubes of cheese and a sprinkle of chocolate chips and nuts. Toss grapes into your favorite smoothie recipe. Spread celery stalks with peanut butter and place grapes on top to for a mix of crunch and sweetness. Put together snack sandwiches: smear a dab of cream cheese on top of graham crackers and top with halved grapes.
Here is a combination of saltiness from the cheese and prosciutto balanced by the light sweetness of the grapes:
Prosciutto, Red Grape and Pecorino Flatbread
|4||8-inch||prepared naan breads|
|2||Tbsp||extra virgin olive oil (divided)|
|3/4||cup||grated Pecorino Romano (divided)|
|1/2||tsp||finely grated lemon zest|
|1/4||pound||thinly sliced prosciutto|
|1||cup||red California grapes, halved|
|1||cup||arugula for garnish (optional)|
Heat the oven to 500 F.
Brush the naan breads with 1 tablespoon of the olive oil and place on sheet pans. Sprinkle with 1/2 cup of the pecorino and the lemon zest, then drape the prosciutto over the top. Add the grapes, then sprinkle with the remaining pecorino. Bake until grapes blister, about 10 minutes. Drizzle with the remaining olive oil, cut into wedges and serve.
Nutritional analysis per appetizer serving: Calories 250; Protein 12.5 g; Carbohydrate 26 g; Fat 10 g (36 percent calories from fat); Sat Fat 3.3 g (13 percent calories from saturated fat); Cholesterol 23 mg; Sodium 700 mg; Fiber 1 g.