CHICKEN NOODLE STEW

CHICKEN NOODLE STEW
Yum!  Yum!  Perfect comfort food.  We put on top of mashed potatoes.  Perfect!  Plan on 1 hour to make.  A great 1 bowl meal.  Would be a good one to take to others (taking in a meal).

http://www.melskitchencafe.com/chicken-noodle-stew/

• 1 tablespoon olive oil
• 1 cup chopped yellow or white onion (about 1 medium onion)
• 1 cup chopped carrots (about 2-3 peeled carrots)
• 1 cup chopped celery (about 2-3 stalks)
• 2 cloves garlic, finely minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 8 cups low-sodium chicken broth
• 16 ounces frozen egg noodles (like Reames brand) - found at WinCo (12 oz bag would be okay)
• 1 1/2 cups milk
• 1/3 cup all-purpose flour
• 1 cup frozen peas
• 3-4 cups cooked, chopped chicken (a rotisserie chicken works great)

1. In a 5- or 6-quart pot, heat the olive oil over medium heat until hot and rippling. Add the onions, carrots, celery and garlic. Cook, stirring often, until the vegetables are slightly tender, 5-6 minutes. Stir in the salt, pepper and chicken broth and bring to a boil.
2. Add the frozen noodles and simmer for 18 minutes (or according to package directions), until they are mostly tender (they’ll cook a few more minutes in the next step).
3. In a liquid measuring cup or blender, whisk or blend the milk and flour together until smooth (no lumps!). Whisk the mixture quickly into the soup and simmer for another 5 minutes, stirring occasionally.
4. Stir in the frozen peas and cooked chicken and heat through. Add additional salt and pepper to taste before serving. The soup will thicken as it sits (and if there are leftovers, they’ll definitely thicken up even more in the refrigerator).

THAI HEAVENLY PINEAPPLE FRIED RICE

THAI HEAVENLY PINEAPPLE FRIED RICE

This is seriously so good. We all LOVED it. A new family favorite. Two tips for the next time I make it:

*Start rice at least 2 hours before wanting to make (I had some frozen in the freezer and just defrosted it)

**Have everything cut etc. before starting. This is very important! Once you start you don't have time to prepare things.

http://thaifood.about.com/od/vegetarianthairecipes/r/thaifriedrice.htm

This classic Thai pineapple fried rice recipe is real vegetarian Thai food. Make this easy fried rice at home - it's as good or better than take-out fried rice! Thai jasmine rice is fried up with chunks of pineapple, plus cashews, peas, and currents with a curry-flavored sauce. Includes cooking tips to create perfect fried rice every time. Proof that vegetarian Thai cooking is anything but boring. Mmmm - heavenly!

Prep Time: 30 minutes

Cook Time: 8 minutes

Total Time: 38 minutes

Ingredients:

• SERVES 2-4
• 1 small can pineapple chunks, drained, OR 1 whole pineapple
• 3 cups cooked rice, preferably several days old (Tip: if fresh, leave for an hour or more in the refrigerator uncovered)
• 3-4 Tbsp. vegetable or faux chicken stock for stir-frying (or regular chicken stock if non-vegetarian)
• 2 shallots, thinly sliced
• 3 cloves garlic, finely chopped or pressed
• 1 red or green chili, thinly sliced (reduce or leave out if you prefer very mild fried rice) I think diced green chilies would work too.
• 1 egg (vegans can omit)*
• ½ cup frozen peas
• optional: 1 small carrot, grated (about 1/4 cup)
• ¼ cup raisins or currants
• ½ cup raw unsalted whole cashews
• 3 green onions finely sliced
• 1/3 cup fresh cilantro (we don't really like, so I would either not put any in or just a little bit)
• STIR-FRY SAUCE:
• 2 Tbsp vegetarian fish sauce, OR 3 Tbps. soy sauce (use regular fish sauce if non-vegetarian)
• 2 tsp. curry powder

Preparation:

For instructions on preparing fresh pineapple (or to create a "pineapple boat" for your fried rice), see: How to Buy/Prepare Fresh Pineapple.

For a non-vegetarian version of this recipe, see: How to Make Thai Heavenly Pineapple Fried Rice, step by step.

1. Mix 1 Tbsp. oil with the rice, using your fingers to separate any chunks into grains. Set aside.
2. In a cup, stir the soy sauce/fish sauce together with the curry powder.
3. Drizzle 1-2 Tbsp. oil in a wok/large frying pan over medium-high heat. Add shallots, garlic, and chili, stir-frying until fragrant (1 minute). Whenever the wok/pan becomes dry, add a little stock (1/2 to 1 Tbsp. at a time to keep the pan sizzling).
4. Crack egg (if using) into wok and stir quickly to cook (like making scrambled eggs).
5. Add the carrot (if using), peas, cashews. Stir-fry 1 minute in the same way, adding more stock if needed.
6. Now add the rice, pineapple chunks, and currents. Drizzle the fish/soy sauce mixed with curry powder over and gently stir-fry to combine over medium-high to high heat until the rice "dances" (begins to make popping sounds) - about 3 minutes.Tip: Avoid adding any more stock from here on, or your rice will turn out soggy. The wok/pan should be hot and dry.
7. Remove from heat. Do a taste-test for saltiness, adding a few shakes of salt or up to 2 Tbsp. more [veggie] fish sauce or soy sauce, as needed. (If you happen to over-salt the dish, add a squeeze or two of lime juice.)
8. To serve, scoop rice onto a serving platter (or in a carved-out pineapple, if serving at a party - see link at beginning of recipe). Top with green onions and cilantro, and ENJOY!