Chicken Noodle Soup for Colds

It seems it is time again for all the colds and flus to make their rounds. A couple of my friends are feeling under the weather, so I made this chicken noodle soup last night.


EQUIPMENT:
Large Pot
Knife
Cutting Board
Large Spoon



INGREDIENTS:
8 C. Water
6 Tbl. Chicken base
2 Chicken Breasts
2 Lrg. Carrots, chopped
1 Mdm. Onion, chopped
2 Bell Peppers (red, yellow or orange), Chopped
1 Jalapeno, Diced
3/4 tsp. Chili Powder
1/2 tsp. Ground Ginger
1 Tbl. Garlic Powder
6 (about) Whole garlic cloves, peeled
1/4-1/2lb Pasta (depending on how noodly you want it)



In a large pot mix the water and chicken base, when it is reached a simmer, turn the heat down a bit and add the chicken breasts (whole). Cook for about 20 minutes (until cooked through) then remove and set aside.

While the chicken is cooking you can chop up all your vegetables and have them ready.

When chicken has cooked and been removed, add in all your vegetables, garlic and mix in spices. Allow to cook for about 15 minutes and then add in noodles and cook for another 15-20 minutes (until pasta is cooked). Add back your chicken all chopped up and serve.





Comer!

Asparagus and Garlic Shrimp

I've had an intense craving for seafood the last few days...too much bird over the last two months will do that to you. So this dish seemed like a quick and easy way to bring shrimp to the table.


EQUIPMENT
Pairing Knife
Chefs Knife
Cutting Board
Large Saute Pan



INGREDIENTS
1.5TBl. Butter
3 Cloves garlic, rough chopped
1 Bunch Asparagus *
1lb Shrimp (I used clean shrimp that still have the tails and shell)*
Bunch of Scallions (green onions)
6 (or so) salami slices, chopped
Salt and Pepper


*Cleaning shrimp and "cutting" asparagus.
Even though you have purchased cleaned shrimp, there is a black line you will see running down the shrimp. You will want to clean this out, by cutting along the "line" with a knife and removing it...it's sand and will make for a gritty bite if you leave it in. Then remove tail and peal.
Asparagus- The bottoms of the asparagus can get very woody so it's best to get rid of them...no need to use a knife though. Grasp the asparagus with your hands at each end and bend. Where it snaps off, discard that bottom half and then you can cut the top half smaller if you like.


Melt the butter in the pan on medium heat, when butter is melted add garlic and stir for 30 seconds or so. Add in asparagus and a pinch of salt and pepper, when almost cooked add in shrimp and stir occasionally so heat is distributed evenly. When shrimp is about cooked (it cooks quickly) toss in the salami and scallions to finish it off. Add more salt and pepper as needed.
Serve immediately.



Comer!