Nella's Chicken Soup

Organic chicken breast
whole onion
couple cloves of garlic
couple stalks of celery
a couple of green zucchini
a couple of yellow zucchini
2 c. or so of baby carrots
1 fresh tomato
olive oil
salt
1 or 2 chicken bouillon (reduce the salt if you use the bouillon)

Chicken meatballs:
ground chicken breast
1 or 2 c. of parmigiano cheese
4 eggs
1 c. of bread crumbs
finely cut onion (1/4)
finely cut garlic
some fresh parsley finely cut
salt to taste

any type of pastina, ditalini, orzo, acini di pepe, cut spaghettini or
rice

• Wash, peel and cut all vegetables
• Place in a large food processor along with the onion and garlic.
• Make a nice creamy paste of all the vegetable and add to olive oil in a large stock pot
• When the vegetables seem golden add washed chicken breasts and a lot of water to cover the pot, I usually make enough in a very large pot that holds a couple of gallons, of course the ingredients will be in a larger amount
• Let the soup cook until the chicken is fully cooked and a nice oily surface appears

For the meatballs (optional)
• I mix the chicken with all the ingredients, if it is too soft I add more bread
crumbs. Sometimes if I make too much I will freeze some of the mixture
• I make very small/tiny meat balls and I add them to the soup and voilaʼ it is as simple as that, the children love the small sizes and we actually count in Italian how many chicken meatballs they have in their bowl :)
• Add the pasta and cook until done

Weekend Apple Pancake

• 2 large or 3 medium apples, preferably Granny Smith
• 3 tablespoons white sugar
• 1 teaspoon cinnamon, fresh ground if possible
• 1/2 teaspoon ground ginger
• 1/3 cup butter
• 1/2 cup brown sugar
• 5 eggs
• 1 cup milk
• 3/4 cup flour
• 1/4 teaspoon salt
• 1 tablespoon sugar
• 1/2 teaspoon vanilla

Heat the oven to 400°F. Peel and slice the apples; you should have about 3 cups. Mix the fresh cinnamon, ginger and sugar in a small bowl and set aside.

In the oven, or over a burner, melt the butter in an 8x8" pan or a deep cast iron skillet, tilting to coat the bottom and sides with melted butter. Add the brown sugar to the butter in the bottom of pan. Spread the apples on top of the sugar and sprinkle the cinnamon sugar mixture over the apples. Put the pan back in the oven to start the apples cooking.

Beat the eggs until foamy with a whisk or eggbeater. Fold in the flour, salt, and sugar gradually while mixing. Add milk and vanilla and beat just until smooth. Let rest for a couple minutes.

Take the pan out of the oven and pour the batter over the apples. Sprinkle more cinnamon or cinnamon sugar on top if desired. Bake for about 20 more minutes or until center is set and sides are lightly browned. If the top browns before the center sets, tent with foil for the duration of the baking. The pancake will puff up dramatically but fall after you take it out of the oven.

Serve with powdered sugar or more cinnamon sugar.

serves 3-4

From Apartment Therapy

French Potato Salad

If fresh chervil isn't available, substitute an additional 1/2 tablespoon of minced parsley and an additional 1/2 teaspoon of minced tarragon. For best flavor, serve the salad warm, but to make ahead, follow the recipe through step 2, cover with plastic wrap, and refrigerate. Before serving, bring the salad to room temperature, then add the shallot and herbs.

• 2 pounds (about 6 medium or 18 small) red potatoes, scrubbed and cut into 1/4-inch-thick slices
• 2 tablespoons salt
• 1 medium garlic clove, peeled and threaded on a skewer
• 1 1/2 tablespoons champagne vinegar or white wine vinegar
• 2 teaspoons Dijon mustard
• 1/4 cup olive oil
• 1/2 teaspoon ground black pepper
• 1 small shallot, minced (about 2 tablespoons)
• 1 tablespoon minced fresh chervil leaves
• 1 tablespoon minced fresh parsley leaves
• 1 tablespoon minced fresh chives
• 1 teaspoon minced fresh tarragon leaves

1. Place the potatoes, 6 cups cold water, and the salt in a large saucepan. Bring to a boil over high heat, then reduce the heat to medium. Lower the skewered garlic into the simmering water and blanch, about 45 seconds. Immediately run the garlic under cold tap water to stop the cooking process; remove the garlic from the skewer and set aside. Simmer the potatoes, uncovered, until tender but still firm (a thin-bladed paring knife can be slipped into and out of the center of a potato slice with no resistance), about 5 minutes. Drain the potatoes, reserving 1/4 cup cooking water. Arrange the hot potatoes close together in a single layer on a rimmed baking sheet.

2. Press the garlic through a garlic press or mince by hand. Whisk the garlic, reserved potato cooking water, vinegar, mustard, oil, and pepper together in a small bowl until combined. Drizzle the dressing evenly over the warm potato slices; let stand 10 minutes.

3. Meanwhile, toss the shallot and herbs gently together in a small bowl. Transfer the potatoes to a large serving bowl. Add the shallot-herb mixture and mix lightly with a rubber spatula to combine. Serve immediately.

Serves 4 to 6

Grilled Pork Chops

• 4 garlic cloves, minced
• 3 tablespoons vegetable oil, plus more for grates
• 2 tablespoons light-brown sugar
• 2 tablespoons coarse salt
• 2 teaspoons paprika
• 1/2 teaspoon ground pepper
• 1/2 teaspoon cayenne pepper
• 4 bone-in pork loin chops (3 pounds total)

In a bowl, mix together garlic, oil, sugar, salt, paprika, pepper, and cayenne until a paste forms. Coat pork chops with paste and wrap in plastic. Refrigerate 1 hour (or up to 3).

Heat grill to medium-high; clean and lightly oil hot grates. Grill pork, covered, 5 minutes per side for medium. Let rest 5 minutes before serving.

Makes 4 servings

from Everyday Food

My Very Favorite Asparagus Vinaigrette

I can think of no more superlative recommendation for this recipe than its title. I’m happy eating it every day of asparagus season, at almost any time of the day or night.

Yield: Makes 6 to 8 servings

• 1 tablespoon balsamic vinegar
• 1½ tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 small clove garlic, finely minced
• ½ cup fruity olive oil
• 1 plum tomato, seeded and diced
• Salt and freshly ground black pepper to taste
• 2 pounds medium asparagus, trimmed and bottom portion of stalks peeled
• 1/3 cup freshly grated Parmesan cheese

1. For the vinaigrette, whisk the vinegar, lemon juice, and mustard together in a small bowl. Add the garlic. Gradually whisk in the olive oil, then stir in the diced tomato. Season to taste with salt and pepper. Let mellow at room temperature at least 30 minutes.

2. Blanch, steam, or microwave the asparagus just until crisp-tender, 3 to 5 minutes. Drain. Arrange the hot asparagus on a serving platter and pour the vinaigrette over all. Sprinkle with the Parmesan cheese. Let sit at least 10 minutes before serving. The asparagus may be served warm or at room temperature. I often make it about 30 minutes ahead of serving and let it sit while I attend to the rest of my meal.

Easier Chicken and Dumplings

STEW

• 2 1/2 cups low-sodium chicken broth
• 1 pound boneless, skinless chicken breast
• 2 1/2 tablespoons unsalted butter
• 2 carrots, peeled and sliced 1/4 inch thick
• 1 small onion, chopped fine
• 1/2 teaspoon salt
• 2 cloves garlic, pressed (about 1/2 tablespoon)
• 3 tablespoons flour
• 3/8 cup dry sherry
• 1/6 cup heavy cream
• 1/4 teaspoon dried thyme
• 1 bay leaf
• 1/4 teaspoon black pepper
• 4 ounces frozen peas (about 3/4 cup)
• 2 tablespoon minced parsley

DUMPLINGS

• 1 cup flour
• 1/2 tablespoon baking powder
• 1/4 teaspoon salt
• 2/3 cup heavy cream

1. FOR THE STEW: Bring broth to a simmer in Dutch oven over high heat. Add chicken and return to simmer. Cover, reduce heat to medium-low, and simmer until chicken is just cooked through, about 10 minutes. Transfer chicken to a plate and tent loosely with foil. Transfer broth to a large bowl.

2. Return empty Dutch oven to medium-high heat and melt butter. Add carrots, onion, and salt and cook until softened, about 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in flour and cook, stirring frequently, for 1 minute. Stir in sherry, scraping up browned bits. Stir in reserved broth, cream, thyme, bay leaf, and pepper, and bring to a boil. Cover, reduce heat to low, and simmer until stew thickens, about 20 minutes.

3. FOR THE DUMPLINGS: Stir flour, baking powder, and salt together in a large bowl. Stir in cream until incorporated (dough will be very thick and shaggy).

4. TO FINISH: Discard bay leaf and return stew to a rapid simmer. Shred reserved chicken and add to stew along with any accumulated juices, peas, and half the parsley. Shape dumplings by dividing into 9 equal pieces and rolling each into a ball. Reduce heat to low, cover, and cook until dumplings have doubled in size, 15 to 18 minutes. Garnish with remaining parsley. Serve.

serves 3 to 4

adapted from Cook's Illustrated

Stacked Vegetable Enchiladas

• 1 red bell pepper, diced
• 1 small to medium-size zucchini or summer squash, peeled and diced
• 1 medium-size onion, diced
• 3 medium carrots, peeled and diced
• 3 tablespoons extra virgin olive oil
• 1 teaspoon ground cumin
• 2 garlic cloves, minced
• Salt and freshly ground black pepper
• 2 cups homemade or store-bought tomatillo salsa
• 12 corn tortillas, cut into quarters
• 8 ounces Monterey Jack cheese, grated (about 2 cups)
• additions to try: chile peppers, corn, mushrooms, black beans

1. Cook diced vegetables over medium-low heat until caramelized. Add the cumin, garlic, and salt and pepper to taste.

2. Pour about 1/4 cup of the salsa into the quiche dish and spread with a spoon. Add a layer of tortilla pieces, overlapping them slightly to completely cover the salsa. Top with one-third of the vegetables, then one-quarter of the cheese. Make a second layer of tortillas, salsa, vegetables, and cheese. Top with another layer of tortillas, salsa, vegetables, and cheese. Cover with a final layer of tortillas, salsa, and cheese. Cover with aluminum foil.

3. Bake for 20 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted and the dish is heated through.

4. Let sit for 5 minutes, then cut into wedges.

partially inspired by a recipe from The Roasted Vegetable, by Andrea Chesman (The Harvard Common Press, 2002)

Farewell-to-Friends Fettuccine

• 1 pound sweet Italian sausage, casings removed and crumbled
• 2 ounce sliced pancetta or bacon, finely diced
• 1 medium onion, coarsely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon saffron threads
• 1 3/4 pounds ripe fresh tomatoes, coarsely chopped
• 1/4 cup dry red wine
• 1 tablespoon tomato paste
• 1/4 cup heavy or whipping cream
• 1/4 cup shredded fresh basil leaves
• Salt and freshly ground black pepper to taste
• 1 pound fettuccine, cooked according to package directions just before serving and drained
• Freshly grated Parmesan cheese

1. Place the sausage and pancetta in a large skillet and saute over medium-high heat, crumbling the sausage with the back of a wooden spoon, until it loses its pink color, 10 to 15 minutes.

2. Stir in the onion, garlic, fennel, and saffron; cook uncovered, stirring occasionally, 15 minutes. Add the tomatoes, red wine, and tomato paste; cook over medium heat another 20 minutes. The tomatoes should be soft but still retain some of their shape. Stir in the cream, basil, salt, and pepper and cook just 1 minute more.

3. Toss the hot cooked fettuccine with the sauce in a large serving bowl. Serve at once accompanied with freshly grated Parmesan.

Makes 5 to 6 servings

from Cold Weather Cooking, p. 18

Bayou Dirty Rice

• 6 slices bacon
• 8 ounces ground pork
• 3/4 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped green pepper
• 1/2 cup chopped red bell pepper
• 2 tablespoon minced garlic
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon cumin
• 1/2 teaspoon dried oregano
• 1 cup long grain rice
• 2 cups chicken stock
• 8 ounces chicken livers
• 2 tablespoons snipped fresh chives

from The New Basics Cookbook

Yield: 6 servings

Chicken, Tomato and Tortilla Soup

Can be made with chicken breasts instead of thighs, but cook on the stove, not the crockpot.

• 1 tablespoon vegetable oil
• 6 chicken thighs (about 2 pounds)
• 15-ounce can peeled plum tomatoes
• 1 medium onion, chopped
• 1 fresh hot green chile pepper (such as jalapeno), seeded and chopped
• 1 garlic clove, crushed
• 6 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 bay leaf
• 10-ounce package frozen corn, defrosted
• 2 tablespoons chopped fresh cilantro
• tortilla chips
• Chopped avocado, for garnish
• Lime wedges, for garnish
• Freshly grated Montery Jack cheese, for garnish

Heat the oil in a large skillet on medium-high heat, cook the chicken thighs, skin side down, until the skin is golden brown, about 3 minutes. (Do not turn the chicken.) Transfer the chicken to a 3 1/2-quart slow cooker. Discard all of the fat in the skillet.

Mash the tomatoes with their juice. Add to the skillet with the onion, chile pepper and garlic. Cook over medium heat, stirring often, until slightly thickened, about 3 minutes. Add the tomato mixture, chicken broth, cumin, salt, pepper, and bay leaf to the slow cooker and stir well.

Cover and slow-cook until the chicken thighs are tender, 5 to 6 hours on low.

Remove the chicken thighs and cool slightly. When the chicken is cool enough to handle, discard the skin and remove the meat from the bones. Coarsely chop the chicken meat and return to the slow cooker. Stir in the corn and chopped cilantro.

Remove the bay leaf from the soup. Serve the soup in individual bowls, topping each serving with tortilla chips and a sprinkling of avocado, if desired. Let each guest squeeze on lime juice to taste, and pass a bowl of grated cheese for sprinkling.

4-6 servings

Spicy Peanut Noodles with Chicken

• 1/4 cup chunky peanut butter
• 2 medium cloves of garlic, minced (about 2 teaspoons)
• 1 tablespoon minced fresh ginger
• 5 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon chile garlic sauce
• 2 tablespoons light brown sugar lightly packed
• 1 tablespoon peanut oil
• 1 1/2 pounds boneless, skinless chicken breast, cut into tenders
• 1 tablespoon table salt
• 1/2 pound dried Asian noodle
• 2 carrots, julienned
• snow peas or sugar snaps
• 1 small red bell pepper, julienned

1. Bring 6 quarts water to boil in stockpot over high heat.

2. Meanwhile, heat oil in saute pan or wok. Stir-fry chicken breasts until lightly browned, 4 to 8 minutes. Transfer to cutting board and let rest 5 minutes. Using 2 forks, shred chicken into bite-size pieces and set aside.

3. Mix peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth.

4. Steam vegetables.

5. Using same water, prepare noodles following package directions.

6. Mix vegetables and chicken with sauce in saute pan until heated through. Reduce sauce a bit if necessary. Add noodles and toss thoroughly to combine.

4-6 servings

adapted from Cooks Illustrated

Orange Salad

• romaine lettuce
• orange
• cucumber
• almonds
• avocado (optional)
• olive oil
• white balsamic vinegar
• salt and pepper

My own creation.

Grill Roasted Beer Can Chicken with Citrus-Cilantro Wet Rub

• 1 cup kosher salt or 1/2 cup table salt
• 1 whole chicken (about 3 1/2 pounds)
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon ground coriander
• 1 tablespoon orange juice
• 1 1/2 teaspoons lime juice
• 1 1/2 tablespoons extra-virgin olive oil
• 1 small garlic clove, minced very fine
• 1 tablespoon minced fresh cilantro leaves
• 4 3-inch wood chunks
• 1 (12-ounce) can beer

Dissolve the salt in 2 quarts cold water in a large container. Immerse the chicken in the salted water and refrigerate until fully seasoned, about 1 hour. Soak the wood chunks in cold water to cover for 1 hour and drain.

Combine ingredients for the rub in a small bowl.

Remove chicken from the brine and rinse inside and out with cool running water; pat dry with paper towels. Massage the rub all over the chicken, inside and out. Lift up the sin over the breast and rub the spice mixture directly onto the meat.

Light a large chimney starter filled a little more than halfway with charcoal briquettes and allow to burn until covered with a thin layer of gray ash. Empty the coals into the grill. Divide the coals in half to form two piles on either side of the grill; use long-handled tongs to move any stray coals into the piles. Nestle 2 soaked wood chunks on top of each pile. Position the grill rack over the coals and cover the grill. Heat the rack for 5 minutes, then scrape it clean with a wire brush.

Open the beer can and pour out (or drink) about 1/4 cup. With a church key can opener, punch two more large holes in the top of the can (for a total of three). Slice the chicken over the can so that the drumsticks reach down to the bottom of the can and the chicken stands upright.

Place the chicken and beer can on the cool part of the grill. Cover and grill-roast, rotating the bird and can 180 degrees at the halfway mark to ensure even cooking, until an instant-read thermometer inserted into the thickest part of the thigh registers 170 to 175 degrees, 70 to 90 minutes.

With a large wad of paper towels in each hand, transfer the chicken and can to a platter or tray, making sure to keep the can upright. Let rest for 15 minutes. Using wads of paper towel, carefully lift the chicken off the can and onto a platter or cutting board. Discard the remaining beer and can. Carve the chicken and serve.

Golden Northern Cornbread

• 1 cup yellow or white stone-ground or water-ground cornmeal
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 4 teaspoons sugar
• 1/2 teaspoon salt
• 2 large eggs
• 2/3 cup buttermilk
• 2/3 cup milk
• 2 tablespoons unsalted butter, melted, plus extra softened butter for greasing pan

1. Adjust oven rack to center position and heat to 425 degrees. Grease a 9-by-9-by-2-inch metal pan.

2. Stir cornmeal, flour, baking powder, baking soda, sugar, and salt in large bowl. Push dry ingredients up side of bowl to make a well.

3. Crack eggs into well and stir lightly with wooden spoon, then add buttermilk and milk. Stir wet and dry ingredients quickly until almost combined. Add melted butter; stir until ingredients are just combined.

4. Pour batter into greased pan. Bake until top is golden brown and lightly cracked and edges have pulled away from side of pan, about 25 minutes.

5. Transfer pan to wire rack to cool slightly, 5 to 10 minutes. Cut cornbread into squares and serve warm. (Pan can be wrapped in foil up to 1 day. Reheat cornbread in a 350-degree oven for 10 to 15 minutes.)

variation: Omit sugar. After adding butter, quickly fold in 1 cup (2 1/2 ounces) shredded cheddar or Monterey Jack cheese.

9 servings

Grilled Cheese Sandwiches

• 3 ounces cheese, sliced thin (cheddar, Swiss types, provolone, muenster)
• 4 slices bread
• 2 tablespoons butter, melted

Heat a heavy 12-inch skillet over low to medium-low heat. Meanwhile, divide cheese over two bread slices. Top each with a remaining bread slice, pressing down gently to set.

Brush sandwich tops completely with half the butter; place each sandwich, buttered side down, in skillet. Brush remaining side of each sandwich completely with remaining butter. Cook until crisp and deep golden brown, 5 to 10 minutes per side, flipping sandwiches back to first side to reheat and crisp, about 15 seconds. Serve.

Extras are best sandwiched between the cheese. Try a few very thin slices of baked ham, prosciutto, bacon, turkey breast, ripe, in-season tomato, or two or three tablespoons of caramelized onions.

2 servings

Blueberry Pancakes

• 2 cups buttermilk (or 2 cups milk + 1 tablespoon fresh lemon juice)
• 2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg
• 3 tablespoons unsalted butter, melted and cooled slightly
• 1-2 teaspoons vegetable oil
• 1 cup fresh or frozen blueberries, preferably wild, rinsed and dried

Whisk lemon juice and milk in medium bowl or large measuring cup; set aside to thicken while preparing other ingredients. Whisk flour, sugar, baking powder, baking soda, and salt in medium bowl to combine.

Whisk egg and melted butter into milk until combined. Make well in center of dry ingredients in bowl; pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix.

Heat 12-inch nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil and brush to coat skillet bottom evenly. Pour 1/4 cup batter onto 3 spots on skillet; sprinkle 1 tablespoon blueberries over each pancake. Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes. Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer. Serve immediately, and repeat with remaining batter, using remaining vegetable oil only if necessary.

4-6 servings