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Is there anything more comforting than homemade chicken noodle soup? Perfect for cold weather, and especially good if you are fighting off a cold or flu. There are probably as many ways of making chicken noodle soup as there are moms who make it. The key is the stock, homemade from bones. The iron rich gelatin from the bone marrow is good for you, and one of the reasons why homemade chicken stock is so beneficial. If you don’t already have a cache of homemade chicken stock, the following is a recipe for making the entire soup from scratch, starting with a whole chicken, parted out. This recipe makes an especially clean tasting soup with a rich, clear broth, and plenty of noodles.
Oh, that oft-neglected spice, caraway. Of course it loves to dress up rye bread, but caraway can add sparkle to so many more things—carrots, beets, sauerkraut, cabbage, brussels sprouts, and even burgers. Here we’ve used caraway in a tangle of sautéed onions and chard. This simple side dish couldn’t be easier. You just sauté sliced onions on high heat until browned, toss with chopped chard until wilted, and season with honey, vinegar, a peck of celery seed, and caraway. So good!
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