Homemade Chicken Noodle Soup

by writerredtriOctober 1, 2023

Jennifer Tyler Lee, Bay Area mom and author of The 52 New Foods Challenge, shared with us one of her favorite healthy lunch ideas: Homemade Chicken Noodle Soup. She tells us, “My kids love a hot lunch, and this recipe is an easy way for me to send a cozy meal that I know they’ll enjoy.” Her pro tip? When packing soup, only fill the thermos part way to the top with liquid to avoid spills.

Prep time: 15 minutes
Cook time: 30 minutes
Serves 6

Ingredients for homemade chicken noodle soup:

1 ¼ to 1 ½ pounds boneless skinless chicken thighs
4 tablespoons extra virgin olive oil
1 teaspoon wholegrain mustard
½ teaspoon kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper
1 cup onions, chopped
1 cup carrots, chopped
1 cup celery, chopped
4 cups chicken broth
1 bay leaf
1 cup dry pasta (macaroni or rotini work best)

Method:

1. Preheat the oven to 450 degrees. Line a baking sheet with parchment paper.

2. Whisk together 3 tablespoons of olive oil, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Toss the chicken in the mixture until well coated. Spread out on the lined baking sheet as flat as possible and roast 23-25 minutes, until cooked through. When done, remove from the oven and let rest for 2 minutes. Then chop into 1-inch pieces and set aside. Reserve any cooking juices.

Tip: If you’re in a pinch, use a pre-cooked rotisserie chicken and skip to Step 3. Heat a large stockpot over medium heat. Add the remaining tablespoon of olive oil and then the onions and cook gently for 2 to 3 minutes, or until the onions are translucent. Add the carrots and celery and cook for 2 to 3 minutes more, or until the vegetables begin to soften.

4. Add the broth, 1 cup water, and the bay leaf. Cover and bring to a boil. Add the pasta, then reduce the heat to low and simmer for 8 minutes, or until the pasta is almost cooked.

5. Add the chicken to the pot and simmer for 2 minutes more.

6. Season to taste with salt and pepper.

Reprinted from THE 52 NEW FOODS CHALLENGE: A Family Cooking Adventure for Each Week of the Year, with 150 recipes. Reprinted by arrangement with Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright © 2014 by Jennifer Tyler Lee.

Featured image: iStock

A Hearty Harvest Pumpkin Soup Perfect for Fall

by Erin LemAugust 25, 2023

This hearty pumpkin soup recipe takes advantage of a key fresh ingredient this time of year: pumpkin!

Nothing goes with all those cozy sweaters and falling leaves like a hearty pumpkin soup recipe. This is the best time of year to make a batch from scratch since you can use the abundance of fresh pumpkins in the supermarket or use up your Halloween decorations to create it. Add a nice hunk of bread and a salad on the side, or top with fresh asparagus and potatoes, and you have a warm and balanced meal to usher in the season.

Pumpkin Soup Recipe Ingredients:

1 tablespoon butter

1 medium onion, finely chopped

2 cloves garlic, crushed

1 pound pumpkin, peeled, seeded, cut into 1-inch cubes

3 cups chicken stock

1 tablespoon tomato paste

1 tablespoon grated parmesan cheese

1/4 teaspoon salt

1/4 teaspoon pepper

Optional: asparagus (lightly steamed) and/or diced potatoes (steamed or roasted)

Method:

1. Melt butter in a large saucepan over medium heat. Add onions and garlic and cook until translucent, 3 to 4 minutes, stirring.

2. Add pumpkin and cook 3 minutes, until lightly softened.

3. Add stock and paste and stir to mix. Bring to a boil over high heat, lower to a simmer, and cover. Cook 20 minutes, until the pumpkin is very tender.

4. Transfer to a food processor and puree until smooth. Add cheese, salt, and pepper; mix and serve warm.

5. If serving with asparagus, lightly steam and add two or three spears diced to add a punch of color.

Recipe adapted from pumpkinrecipes.org

An Easy Pumpkin Bread Recipe Anyone Can Make

by writerredtriAugust 15, 2023

You’ll want to make this yummy snack all year

Pumpkin bread that’s moist, flavorful, and easy to make? Yep, it’s true! This easy pumpkin bread recipe is perfect for the festive holiday season, especially when your time is limited since there is very little prep time or dirty dishes involved. Try making the pumpkin bread in a regular loaf pan, or if you’re looking for a unique present, bake the bread in a coffee tin or in old soup cans. Then wrap it up with cellophane or tissue paper and you’ve got yourself a great (and delicious) gift.

Easy Pumpkin Bread Recipe Ingredients:

1 (15 ounce) can of pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoon ground cinnamon
2 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground ginger

**this recipe will yield three 7″ x 3″ loaf pans. We suggest cutting the recipe in half if you don’t want that large of a portion. If you do cut the recipe in half, it will make one regular loaf.

Method:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans.

2. In a large bowl, mix together pumpkin puree, eggs, oil, water, and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

3. Bake for about 50 minutes in the preheated oven. Loaves are done when a toothpick inserted in the center comes out clean.

Recipe adapted from Allrecipes.com

Crock Pot Chicken from Heaven

by Erin LemJuly 28, 2023

This no-brainer crock pot recipe is as easy as it can get

For an easy dinner, nothing beats relying on your crock pot. This crock pot chicken recipe—from Phyllis Good’s new book, Stock the Crock—is truly a slice of heaven. Convenient, delicious, and adaptable to Paleo diets, we’re betting this recipe will soon become a part of your nightly rotation. Read on for the crock pot recipe below, and then check out her book by clicking here.

You’ll need a 6 qt. oval slow cooker
Serves 4 to 5
Prep: 10 to 15 minutes
Cook: 4 to 5 hours.

Chicken Crock Pot Recipe Ingredients:

1 lemon, sliced
4 sprigs fresh rosemary
4- to 5-pound whole chicken
1⁄2 teaspoon salt
1⁄2 teaspoon black pepper
1 1⁄2 to 2 cups chicken broth (make your own, page 256) or dry white wine, or a combination of the two
3⁄4 to 1 pound gluten-free noodles, cooked, optional
1⁄2 pound peeled baby carrots, cooked, optional
1 1⁄2 cups peas, cooked, optional
fresh toppers: fresh rosemary and lemon slices

Method:

1. Grease the interior of the slow cooker crock with butter or nonstick cooking spray.

2. Place the lemon slices and rosemary sprigs into the cavity of the chicken.

3. Holding the chicken over the crock, sprinkle salt and pepper all over the bird. Place it in the prepared crock.

4. Pour the chicken broth and/or white wine down along the sides of the crock so you don’t wash the seasoning off the chicken.

5. Cover. Cook on Low 4 to 5 hours, or until the legs move freely and an instant-read meat thermometer stuck into the breast (but not against the bone) registers 160°F or stuck into the thickest part of a thigh (but not against the bone) registers 175°F.

6. Remove and discard the lemon slices and rosemary sprigs. Cut up the chicken, and serve with noodles, carrots, and peas, if desired. Add fresh rosemary and lemon slices, if desired. Reserve the broth for gravy or as a soup base for another meal.

Good to Know: Simple Swaps

Add 1⁄4 teaspoon garlic powder in addition to salt and pepper in Step 3. After seasoning, put the chicken in the crock, breast down, and sprinkle in a pinch of saffron just before cooking. Saffron isn’t cheap, but it really boosts the wonderful flavor of this chicken!

For more broth, add 3 to 4 cups of water in Step 4.

Place half of an onion into the cavity of the chicken in Step 2 for additional flavor. Remove it in Step 6 before cutting up the chicken.

How to Make It Paleo-Friendly

Use sea salt instead of iodized salt.

Eat the chicken with vegetables (remember, no legumes, potatoes, or grains) for one main meal and with fresh salad ingredients for another (steering clear of commercial salad dressings, of course).

Phyllis Good is the most trusted name for slow-cooker recipes. According to the New York Times, her books have sold more copies in the US than the combined works of popular Food Network hosts Ina Garten, Giada De Laurentiis, and Jamie Oliver. With her new cookbook Stock the Crock (Oxmoor House, September 2017, $21.99), Good has compiled 100 delicious must-have recipes as well as 200 easy-to-follow variations for any dietary preference (gluten-free, paleo, vegan, etc.). Crowd-sourced from Good’s massive fan base and tried-and-tested by Good herself, the recipes in this book promise to be made time and again.

The Best Buttermilk Pancake Recipe, Ever

by Erin LemApril 30, 2023

Kick the Bisquick to the curb

Give the pre-made pancake mix a break with this fast and made-from-scratch buttermilk pancake recipe that even the most pancake-challenged parents can easily make. Get the little ones in on the fun by letting them help pour the ingredients into the bowl and sprinkle fresh blueberries into the batter. The whole family will be digging into these yummy cakes within 20 minutes. If you want to get fancy, check out our round-up of creative pancakes, and pass the maple syrup!

Buttermilk Pancake Recipe: Ingredients

1 ½ cup flour

1/3 cup sugar

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 ½ cup buttermilk

2 eggs

3 tablespoons canola oil

1 teaspoon vanilla

Instructions:

1. Get ready by taking out all of your ingredients and placing a griddle or large pan over medium-low heat. You’ll need 2 large bowls, measuring cups, measuring spoons, a whisk, and a large spoon.

2. In bowl number one, pour and mix all your dry ingredients together (flour, baking powder, baking soda, salt).

3. In bowl number two, pour and mix all your wet ingredients together (buttermilk, eggs, canola oil, vanilla) and whisk.

4. Pour bowl number two (wet ingredients) into bowl number one (dry ingredients) and mix gently with a large spoon.

5. Butter the griddle or pan and spoon pancake batter onto the pan in little circles. You can even experiment with making shapes (mickey mouse is a popular choice).

6. Cook each side until golden (you’ll see bubbles begin to form when it’s time to flip). Top with butter and maple syrup and enjoy.

20 Minute Pasta With Cream and Ham

by scott wardellMarch 10, 2023

Some days it feels as if all our kids will eat is pasta. To save you from another night of plain, buttery pasta, we humbly suggest this pasta with cream and ham that also has major grown-up appeal. Marta at Travel For Taste says this recipe is so simple, all you need are two major ingredients–ham and cream! An added bonus: it only takes 20 minutes to prepare, and that even includes cooking the pasta. We’re pretty confident you’ll be making this recipe on more than one occasion, so be sure to print it out and save it in your recipe book.

Ingredients for Pasta with Cream and Ham:

– 5 cups pasta
– 1 3/4 cream
– 1/2 lb ham
– salt to taste
– 1/2 tsp pepper
– 1 flat teaspoon cornstarch + 2 tablespoons water (optional, if you want the cream thicker)
– parmesan cheese, grated (optional)

Method:

1. Put the water for pasta to boil, salt it a bit, and add pasta. Follow the instructions on your package.

2. Pour cream into a deep frying pan and bring to a boil. Add salt and pepper. Keep cooking for 5-7 minutes, while stirring all the time, in order to reduce it a little bit.

3. If you like the sauce even thicker you might mix cornstarch with some cold water and add it to the cream (while stirring constantly).

4. Add ham and mix everything well.

5. Mix with pasta and serve. Optional step: serve with copious amounts of parmesan cheese.

recipe and photo courtesy of Marta at Travel For Taste

As a world traveler, Marta has experienced culinary creations from all across the globe. Mementos of her travels often come in the form of food-related souvenirs. Using nothing more than a tiny studio kitchen, she creates recipes that span the globe as wide as her travels, with a special emphasis on foods from her childhood. Find all of her favorite recipes as well as check out her superstar photography skills on her website, Travel For Taste.

Tonight’s Dinner Recipe: Korean Beef Bowl

by Christal Y.August 1, 2022

Thanks to Ambs Loves Food, your cravings for a Korean beef bowl can be sated in just 20 mins. This simple ingredient list of pantry staples will pack your dish with so much flavor your little foodies will be asking for seconds. Pst – cooking the rice will take longer than the beef, so if you plan ahead and have pre-cooked rice to reheat, making this dish could take less than 20 mins!

Ingredients:
1/3 cup brown sugar
1/4 cup low sodium soy sauce
1 tablespoon sesame oil
1 teaspoon crushed red pepper flakes
1/4 teaspoon crushed ginger
1 1/2 teaspoons minced garlic
1 pound ground beef
1 tablespoon veggie oil
1 tablespoon chives
roasted/steamed broccoli
cooked brown rice

Method:
1. Start with a large skillet and heat oil until hot. First add garlic and cook for a minute until you can smell it fragrantly. Add in ground beef.

2. While beef is cooking mix brown sugar, soy sauce, sesame oil, red pepper flakes, and lastly ginger in a small bowl. Set aside.

3. Once beef is cooked and all crumbled, drain the fat. Pour in sauce mixture with chives, let simmer until hot.

4. Serve over brown rice with roasted broccoli.

Planning on cooking this recipe today? Share your results with us in the Comments below!

Textile designer by day, food blogger by night, Amber Knight is the author and photographer of Ambs Loves Food, a blog full of easy, delicious recipes. Her recipe index is filled with classical dishes that kids will love, like banana oat chocolate chip muffins to comfort mac and cheese. She even gets her craft on with fun DIY projects! Visit Ambs Loves Food by clicking here.

Make This Tonight: Taco Salad Pizza

By Catherine McCord

Tinybeans Voices Contributor

February 11, 2022

What do you get when you merge two really tasty kid-friendly dishes? Taco salad pizza! Catherine McCord of Weelicious dreamt up this delicious dish that is incredibly adaptable. Use either homemade or storebought pizza dough and let the kids in on the fun of adding toppings to the pizza. Catherine recommends making this dinner in a cast iron skillet if you prefer thick crust or a half sheet pan if you like your pizza on the thin side.

4-6 servings
Prep time: 20 minutes
Cook time: 20 minutes

Ingredients:
1 pound pizza dough, at room temperature
1/2 cup salsa
1 cup refried beans
2 cups cheddar, mozzarella and/or Monterrey Jack cheese
1 tablespoon olive oil
1 small red onion, diced

1 package plant-based ground meat
1 1/2 teaspoon taco seasoning
1/2 teaspoon salt
1/2 cup romaine lettuce, washed and chopped
1 avocado, pitted and diced
1/4 cup sour cream

2 tablespoons cilantro
Optional Toppingssli
radish, sliced
tomatoes, diced

Preparation:

1. Preheat oven to 425 F.

2. Lightly grease a sheet pan with olive oil and stretch the dough to fit the size of the pan (about 16″ x 11″). Alternatively, you can use a large circular pizza pan or 12-15 inch cast iron skillet.

3. In a medium bowl stir the salsa and refried beans until thoroughly combined. Spread on top of pizza dough and top with grated cheese.

4. Bake pizza for 18-20 minutes or until cheese is golden and bubbly.

5. While pizza is baking heat a large sauté pan over medium/high heat, add 1 tbsp olive oil, add red onion, plant-based protein starter, taco seasoning and salt. Break apart with spatula and cook until moisture has evaporated and plant-based meat browns, about 12 minutes.

6. Remove pizza from the oven, top with plant-based meat, lettuce, avocado, sour cream* and cilantro and other optional ingredients.

* for decorative fun place sour cream in the corner of a small zipper bag. Use scissors to cut a small hole in the corner of the bag and twist it to resemble a piping bag. Drizzle the pizza in a zip zag pattern.

This post originally appeared on Weelicious.

RELATED STORIES:

Easy Shakshuka Recipe

Noodle Pancake Recipe

Fruit and Oat Crumble Bars Recipe

Catherine McCord

Tinybeans Voices Contributor

Catherine McCord is the co-founder of One Potato and the founder of the popular Weelicious brand, a trusted content resource synonymous with family and food. She has written three cookbooks including her latest Smoothie Project. She lives in Los Angeles with her husband and three children.

Bake This Now: Fruit & Oat Crumble Bars

By Catherine McCord

Tinybeans Voices Contributor

February 25, 2021

Photo: Weelicious

Soft, chewy and perfect for snacktime or your kid’s lunchbox, this recipe for fruit and oat crumble bars checks all the boxes. Created by Catherine McCord of Weelicious, we love that there’s no processed sugar and that it’s packed with goodness from wheat germ to old fashioned oats. Read on for the recipe!

Makes 18 bars
Prep time: 5 minutes
Cook time: 35 minutes

Ingredients:

2 cups old fashioned oats
1 cup all purpose flour
2 tablespoons wheat germ
1/2 teaspoon baking soda
10 tablespoons butter
1/3 cup chopped nuts (I used almonds)
1/4 cup honey
2 cups apple butter or preserves

Preparation:

1. Preheat oven to 350 degrees.

2. Place all the ingredients except the apple butter or preserves in a food processor. 3. Pulse until the ingredients are combined and oats and nuts are in small pieces. 4. Press all but 1 cup of the mixture into the bottom of a greased 9 x 9 inch pan lined with parchment paper. 5. Cover the oat mixture with apple butter or preserves. 6. Crumble the remaining 1 cup of oat mixture over the apple butter or preserves. 7. Bake for 30- 35 minutes. 8. Cool, use parchment paper to move bars to a cutting board and cut into bars.*

*For perfectly cut bars, refrigerate for an hour before cutting into squares.

This post originally appeared on Weelicious.

RELATED STORIES:

Easy Shakshuka recipe

Noodle Pancake recipe

Taco Salad Pizza recipe

Catherine McCord

Tinybeans Voices Contributor

Easy One-Pan Shakshuka

By Catherine McCord

Tinybeans Voices Contributor

February 20, 2021

Photo: Weelicious

This one-pan meal from Catherine McCord of Weelicious is the perfect weekend brunch dish. Catherine says, “Shakshuka has existed in mediterranean countries for centuries and you will find different variations on it depending on where it’s served.” With eggs, spices, cheese and veggies, your kids will go wild for this dish.

2-3 servings

Ingredients:

2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, diced
1 red, orange or yellow bell pepper, diced
1/2 teaspoon kosher salt
1 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon ground coriander
3 tablespoons tomato paste
1 28 ounce can crushed tomatoes
1/4 cup fresh cilantro or parsley, roughly chopped (whichever you prefer)
4 large eggs
1/4 cup feta cheese, crumbled
bread or pita, toasted for serving
avocado, sliced for serving

Preparation:

1. Heat the olive oil in a large sauté pan over medium heat. Add the onion and saute for 5 minutes or until becoming translucent. Add the bell pepper, garlic and salt and continue sautéing for 3 more minutes or until vegetables have softened.

2. Add the smoked paprika, cumin and coriander and sauté for 1 minute to toast the herbs. Add the tomato paste, crushed tomatoes and stir the sauce until combined. Simmer the sauce over medium low for 15 minutes to med the flavors.

3. Using the back of a large spoon make 4 indents spaced out in the sauce and gently crack eggs into these “wells”. Cook the eggs and sauce for 5-6 minutes or until the whites are set and the eggs yolks are still jiggly. If you want your egg yolks fully cooked through cook for a total of 8-9 minutes.

4. Serve in bowls with toast and sliced avocado if desired or eat right out of the skillet like we do.

This post originally appeared on Weelicious.

RELATED STORIES:

Noodle Pancake Recipe

Fruit and Oat Crumble Bars Recipe

Taco Salad Pizza recipe

Catherine McCord

Tinybeans Voices Contributor

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