Chicken 'Noodle' Soup

This is not your traditional chicken noodle soup...but I would like to argue that it is just as good, if not better! The reason it is 'Noodle', is there really aren't any noodles...they are closer to a kind of dumpling...it is easier to understand when seeing the pictures! All together it has all the traditional elements of a chicken noodle soup though....so if your weather is anything like where I live, every day is a good opportunity for being a soup day!

Chicken 'Noodle' Soup

Soup:
3/4 lb. Chicken breasts
2-3 chicken bouillon cubes
Olive oil
Water
Lemon juice (dash)
Salt & pepper (to taste)
1/4 tsp rosemary
1/4 tsp oregano
1/4 tsp celery salt
1/3 tsp basil
1/2 tsp parsley
3 cloves of garlic, minced
2 large carrots
3 stalks of celery

'Noodles'/'Dumplings':
*3 eggs
*Flour


Begin by filling a large pot 3/4 full with water.  Set on the stove top and set to a medium heat to begin to boil.  Add 2-3 chicken bouillon cubes into the water.

Mince half an onion.  Then, in a separate pan, add a bit of oil on the bottom and add the onions.  Saute them until they turn slightly transparent.  While they are cooking, mince the garlic cloves and add to the onions during the last minute or so of cooking.  Set aside.  (you can add the onions to the water at any point, but I don't like soggy onions, so I add them absolutely last)

Cut your carrots and celery stalks into appropriate pieces (mine are usually 1/4-1/2 mm in width).  Add to the pot of water and bouillon cubes.

Taking your chicken breasts, cut them into cubes or small chunks--the actual size depends on how large you like your chicken in your soup--personally I cut them into fairly small cubes.  This step is optional, but I recommend lightly frying your chicken beforehand.  To do so, put a small amount of oil in your pan, and add your chunks of chicken breast.  As they are cooking, add your spices--the dash of lemon juice, rosemary, oregano, basil, celery salt, parsley, and salt and pepper to taste.  Once lightly fried (beginning to turn a white colour) add to the pot of water and bouillon cubes.

The final step is to create the dumplings.  While the soup is simmering on the stove (I usually keep it on a very low temp., especially if I am going to be keeping it on the stove for a long time.  The longer you let it simmer, the longer the chicken and everything has to absorb all of the flavors aka more delicious!) beat three (3) eggs in a bowl.  Next, begin to add flour.  The amount of flour differs, but keep adding a little bit at a time until the eggs cannot take any more flour.  The texture should be appropriately sticky--it should stick to your fingers/spoon but not be soggy.  After this is accomplished, fill a small pan on the stove 3/4 with water and turn to medium heat. Once the water begins to heat up, create small spoon-sized conglomerates and drop them into the water until the pan is full.  Please note that these conglomerates do not/should not be perfect in size or be able to be rounded.  Fortunately their shape is not noticeable once in the soup.  Allow to cook until the dumplings are cooked through the middle.  Then take out, draining the water, and place in a bowl.  Continue this process until all of the dough in the mixing bowl is gone.  The final step to do is personal preference--you can add the dumplings into the soup and allow to simmer, or keep in a separate bowl and allow yourself/guests to dish up their own desired amount of dumplings into their own bowls.


Enjoy!

**A great addition to this meal, if you are a garlic fiend!, is to serve with Texas Toast--it's easy, relatively cheap, and of course delicious!

Honey Apple Bars

As a present to myself for officially moving into my new apartment back in the states, I decided that baking was necessary to alleviate at least some of the stress of the past few days.  With just the basics in my new kitchen, I wanted to create something delicious without the hassle of being fancy or including too many obscure spices or other ingredients.  J got a book for Christmas--which I might add I am really jealous of--from the Love Food brand of cookbooks called 1 Mix, 100 Cakes.  The basic cake mixture that they use in all of the recipes I tend to find a bit too dry for my personal taste, but in general it is a good solid recipe including kitchen basics.  Additionally, this recipe was great considering I was craving fruit and winter isn't exactly the best time for yummy berries and such.  Enjoy!

Honey Apple Bars

Ingredients:
*Oil or butter for greasing
*1 1/2 C All-Purpose flour
*2 tsp baking powder
*1/2 tsp ground allspice
*3/4 C unsalted butter, softened
*1/2--3/4 C granulated or caster sugar
*3 eggs, beaten
*1 tsp vanilla extract
*2 TB apple juice
*3 apples (I used braeburns and they were perfect!)
*4 TB honey, warmed

Preheat the oven to 350 F (177 C).  Grease and line a 12x9 in (I used 10x15 in and it was fine).

Sift the flour, allspice, and baking powder into a large bowl, and then add butter, sugar, eggs, and vanilla extract.  Beat until the mixture is smooth, and then stir in the apple juice.

Spoon the mixture into the prepared pan and smooth with a spatula.  Core and slice apples and arrange them on top of the cake mixture.  Make sure to NOT press the apples into the mix.  Brush or drizzle lightly with half of the honey.

Bake for 30-35 min or until risen, firm to the touch, and golden brown.  Let the mixture cool in the pan for about 15 minutes before cutting it into bars.  For the final touch, brush over all of the bars with the remaining honey.  For a sweet and delicious optional topping, you can mix a bit of cinnamon and sugar to be put on after the honey!

Blackberry Swirl Sponge Roll

Although I discovered while making this cake that I may be lacking some key fine motor skills, this cake I would suggest to even beginners.  The best part about it, is that you can eat it the day you make it, or just wrap it and save it for the next and it's just as good! Enjoy.

Blackberry Swirl Sponge Roll

Cake Ingredients:
*Oil/Butter for greasing
*1 1/3 C All-Purpose Flour
*1 1/2 tsp baking powder
*3/4 C unsalted butter
*1/2--3/4 C Caster Sugar, plus extra for sprinkling***
*3 eggs, beaten
*1 tsp vanilla extract
*2 Tb milk
*1/2 C blackberry jelly, warmed****


Frosting Ingredients:
*Powdered sugar
*Milk
*1 1/2 tsp blackberry jelly

***I used only 1/2 C and it tasted fine; Additionally you can substitute granulated sugar for the caster sugar if you don't have any available
****You can use any type of jelly or preserves, I just specifically chose blackberry




Preheat the oven to 350 F (177 C).  Grease and line a 9x13 inch (or 10x15 inch) pan with the paper 1/2 inch above the rim.  Lay another sheet of parchment paper on the counter and sprinkle a fine layer of sugar on top.  Set aside.

Sift the flour and baking powder into a large bowl, then add the butter, sugar, eggs, and vanilla extract. Beat well until the mixture is smooth, then beat in the milk.

Spoon the mixture into the prepared pan and smooth into the corners with a spatula. Bake in the preheated oven for 15-20 minutes, or until risen, firm to the touch, and golden brown.

Once it is finished being baked, carefully turn out the cake onto the sugar parchment paper and spread with the jelly.  Roll the cake firmly from one short side to enclose the jelly. IT IS IMPORTANT TO keep the paper around the outside to hold the cake and roll in place.


Move the roll to a wire rack to cool.  You may remove the parchment paper when the cake is firm.  


I found that this cake mix can be a little bit dry, so once I removed the parchment paper I decided to use frosting over the top.  To create the frosting, simply put the desired amount of powdered sugar into a small bowl--for me, I used ~1/2 C.  Next mix in the milk.  When doing this, be sure to only add a little at a time--a little goes a long way.  Once you have created a thick paste like texture, add in the jelly.  Again, please note that you can use whatever kind of jelly, just keep it the same from what you used inside the cake for the frosting.  After it is mixed, gently spoon over the cake.  You may additionally add a touch of dusted powdered sugar on top for looks.  Slice and enjoy!