After hoping this chest cold was going away and being badgered by friends/family to go to the doctor, I finally did, only to find out that this “chest cold” is actually a lung infection and bronchitis. Armed with my virtual pharmacy of prescriptions given to be my doctor with instructions of bed rest, and liquids I headed home. I figured I would up the ante of feeling better with some good old fashion home made chicken noodle soup (gluten free of course). I added kale and spinach to it, well because I like the and I figure – hey the more antioxidants the better – right?
Chicken Noodle Soup with Kale and Spinach.
- 1 medium saucepan
- splash of EVOO (Extra Virgin Olive Oil)
- 1 tsp minced garlic (2 cloves)
- 1/2 cup chopped onion
- 1/4-1/2 cup (or whatever you have) cooked chicken chopped
- a handful kale – chopped (about 2 cups)
- 1/2 handful of spinach chopped (about a cup )
- 1/2-3/4 c gluten free noodles (I used penne)
- 1 litre chicken broth/stock
- 1-2 tsp dried basil
- 4 shakes Ol’Bay Seasoning
- salt and pepper to taste
Heat on med high the sauce pan, once hot add EVOO. Once EVOO is heated garlic and saute for 30-45 sec, add onion, saute for a min or two, add chicken, add kale and spinach and stir every min for about 4 mins. Add noodles, stir. Add broth. Add basil and Old Bay, bring to a boil, then turn heat down and simmer for 11 mins. Add salt and pepper to taste. Serve. EnJoy,
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Posted in Family Fave's, Gluten free, Misc Recipes or Posts, pasta, recipes, soups or stews
Tagged antioxident, chicken noodle, glutenfree, kale, sick, soup, spinach
The cooler weather is here and that means comfort foods! My 7 year son requested his absolute fave – risotto! Although its a little labour intensive, the end result is definitely worth it. This is my basic recipe for risotto – we really like parmesan risotto and I wanted to use up some spinach I had in the fridge so I added that. Feel free to play with flavors and different tastes – mushrooms are another one of my faves for this dish.
Creamy Spinach & Parmesan Risotto
- 4 cups homemade or organic chicken stock/broth
- 1/4 c salted butter
- 1/2 red onion diced
- 1 -2 tsp minced garlic
- 1 1/2 cup arborio rice (scant)
- a few handfuls of fresh spinach
- 3TB butter – cup up into chunks
- 1/3 cup grated parmesan cheese
- salt & pepper to taste
In a small saucepan, heat the chicken broth/stock to a boil, turn down heat and allow to simmer. Meanwhile, in a a deep dished fry pan, melt 1/4 c butter. Add onion and saute over medium heat for 5 min or until onion is soft. Add garlic and stir for 1 min. Add rice and stir for about 2 minutes. Add the first 1.5 cup of hot stock (keep the stock hot throughout the process). The stock/rice will be boiling – adjust heat if you need to – to keep it at that temp.. Stir every couple of minutes until liquid is absorbed. Continue to stir and add liquid 1/2 c at a time until all stock is used up and rice is soft – this will take about 25 minutes. At the 15 min or so mark, throw in the torn up spinach. Keep stirring! When all of the liquid is absorbed, add 3 TB butter and stir to mix. Remove from heat, add parmesan cheese & salt and pepper to taste (taste it before adding salt). Cover and allow to sit for 3 or 4 minutes. Serve. EnJoy.
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Posted in entertaining, Family Fave's, Gluten free, Living Well, Misc Recipes or Posts, recipes, Veggie & Sides Recipes
Tagged arborio rice, comfort food, Creamy Spinach, Joy In Your Kitchen, joyskitchen, parmesan cheese, risotto, spinach