Chicken Noodle Soup

Soup is a wonderfully simple and nourishing way to use up leftover produce in your refrigerator. Read more about soup here.

Prep Time:  10 minutes
Cooking Time: 20 minutes or less

Ingredients:
1 qt. chicken stock
2 c. veggies of your choice
1 small onion, chopped
1/2 tsp oregano
1/2 tsp thyme
1/2 tsp pepper
1 bay leaf
1/4 c. small noodles
1 to 2 c. cooked chicken meat

Directions:
Bring stock to boil. Add veggies, spices, noodles, and cook for 10 to 15 minutes, or until tender. Remove boy leaf. Turn off heat, add cooked chicken meat till heated. Serve with a spoonful of sour cream on top. Makes 8 servings. Experiment with whatever vegetables you have on hand: broccoli, tomatoes, corn, peas, potatoes, etc. For a creamier, thicker soup, use a hand blender and puree the soup in the pot before serving.

Balsamic Roasted Root Veggies

I made this dish recently and just have to share it.  I hope you enjoy the wonderful synergy of savory, earthy, and sweet flavors, perfect for winter time.  

Prep Time:  15-20 minutes
Cooking Time: 1 hour 10 minutes (or 45 minutes for the quick version)

Ingredients:
1.5 pounds sweet potatoes
1 pound parsnips
1 pound carrots
2 red onions, coarsely chopped
¾ cup dried sweetened cranberries
2 Tbsp balsamic vinegar
3 Tbsp olive oil
1 Tbsp honey or maple syrup
1 tsp sea salt
½ tsp ground pepper
½ cup fresh flat-leaf parsley, chopped
2 slices cooked bacon, chopped (optional)


Directions:
Heat oven to 325 degrees.  Peel potatoes, parsnips, and carrots and cut into 1.5 inch pieces.  Combine parsnips, carrots, onions, and cranberries in a lightly greased roasting pan.  (I used a deep roasting pan, or you can use two 9x13 inch dishes.)  Place the sweet potatoes on top.  Whisk together the vinegar, oil, sweetener, salt and pepper and drizzle over the veggies.  Don’t stir – you want to keep the sweet potatoes on the top.  Cover the pan and cook for 25 minutes.  Remove, stir to coat the vegetables with the lovely oil and vinegar, cover and cook another 25 minutes.  Raise oven temperature to 450.  Stir again and bake uncovered for 20 minutes until the veggies are lightly browned and soft.  Garnish with chopped parsley and bacon and serve!  

For the quick method, peel and chop the potatoes, parsnips, and carrots as directed, then boil in just enough water to cover the veggies, for 15 minutes or until almost tender.  Drain, transfer to the roasting pan with the onions and cranberries, drizzle with the oil and vinegar mixture, and bake at 450 for 20 minutes, till veggies are soft and slightly browned.  

Adapted from Southern Living Magazine, November 2010.