- 1 2-inch piece fresh ginger, peeled, sliced into thin rounds
- 6 cups low-salt chicken broth
- 3 tablespoons vegetable oil
- 3 garlic cloves, thinly sliced
- 2 bunches chrysanthemum, bottoms trimmed, upper stems and leaves cut into 2-inch strips (about 5 cups)
- 1 14-ounce package thin fresh or fried Chinese egg noodles
- 2 1/2 cups 1/2-inch cubes skinned and boned freshly roasted or purchased roast chicken (about 2/3 pound)
- 1/4 large onion, sliced paper-thin
- 3 red Thai bird chiles or 1 large red jalapeño chile, sliced into thin rounds
Stir star anise in heavy large saucepan over medium heat until slightly darker, wrinkled-looking, and fragrant, about 8 minutes. Add 3 cups water and ginger; simmer 15 minutes. Add broth, soy sauce, and sugar; simmer 15 minutes. Season to taste with salt and pepper.
Stir oil and garlic in small skillet over low heat until garlic is crisp and golden, about 8 minutes. Set garlic oil aside.
Blanch chrysanthemum in large pot of boiling salted water until just wilted, about 5 seconds. Using strainer, transfer greens to colander. Rinse with cold water and drain. Return water in pot to boil. Add noodles and cook until just tender but still firm to bite, stirring often, about 3 minutes. Drain; transfer to large bowl. Let stand 2 minutes. Mix in 1 tablespoon garlic oil. Using kitchen shears, cut noodles crosswise in several places.
Heat chicken in microwave in 10-second intervals at low setting until warmed through. Divide noodles among 4 soup bowls; top each with 1/4 of chrysanthemum, chicken, and onion. Ladle 2 cups broth mixture into each bowl. Drizzle with some garlic oil. Serve, passing red chiles separately.
Roasted Chicken Noodle Soup
Image courtesy: flickr.com/photos/smitten
- 1 cup chopped onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 garlic clove, minced
- 2 teaspoons olive or canola oil
- 1/4 cup all-purpose flour
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon poultry seasoning
- 6 cups reduced-sodium chicken broth
- 4 cups diced peeled potatoes
- 1 teaspoon salt
- 2 cups diced roasted chicken breast
- 2 cups uncooked yolk-free wide noodles
- 1 cup fat-free evaporated milk
In a Dutch oven or soup kettle, saute the onion, carrots, celery and garlic in oil for 5 minutes or until tender. Stir in the flour, oregano, thyme and poultry seasoning until blended saute 1 minute longer. Gradually add broth, potatoes and salt bring to a boil. Reduce heat cover and simmer for 15-20 minutes or until potatoes are tender.
Stir in the chicken and noodles simmer for 10 minutes or until noodles are tender. Reduce heat. Stir in the milk heat through (do not boil).
Why is this the Best Chicken Noodle Soup recipe?
One of the reasons why this Roasted Chicken Noodle Soup is the best is because it’s so simple to make. You just saute veggies in a tiny bit of oil, add flour and spices, then add the broth and simmer away.
Adding roasted chicken is a huge timesaver. Just grab a roasted chicken from the store and tear apart the chicken while it’s still warm (it slides right off the bone!) The addition of evaporated milk is a secret (must-use) ingredient that makes this soup just a little bit creamy. Don’t even think of using regular milk. Evaporated milk is more concentrated, and it’s an essential ingredient in this soup!
- In a large stock pot with the heat on medium-high, add in the chicken bones and brown for 8 minutes.
- Then throw in the chopped carrot, celery, onion, the parsley, thyme, bay leaf and peppercorns. Pour in 12 cups of filtered water (10 cups if using leftover cooking liquds - see notes) and scrape up any browned bits that are on the bottom of the pot.
- Cover and bring up to a boil, then reduce to a simmer and cook for 1 to 1-1/2 hours.
- When an hour has passed, start the soup. In a dutch oven, add the olive oil, onion, celery, carrot with a pinch of kosher salt. Cover and cook for 8 to 10 minutes, stirring occasionally until tender. Add in the thyme and cook 1 minute.
- Add the leftover cooking liquids from cooking the chicken. If congeled, the heat of the pan will liquify it.
- When the stock is finishe, use tongs to remove any large vegetables or bones. Then set a sieve into the soup pout and pour the stock through it to catch any remaining bones or veggies. Discard the remaining bones/vegetables. Keep the soup warm on medium-low heat.
- Meanwhile, bring a sauce pan of salted water to boil. Add the noodles and follow the package directions or until al dente.
- Add the noodles and chopped chicken to the soup. Season with kosher salt and groudn black pepper to taste.
- Serve with minced parlsey, crackers and more black pepper, if desired.
Noodles for the New Year: Cantonese Roast Duck Soup Noodles Recipe
Have you ever walked by the windows full of beautifully lacquered roasted ducks in Chinatown and wondered what exactly to do with them once you got them home? I often find myself gazing longingly at the birds, but I rarely ever buy one to bring home.
If you are looking for an excuse to pick up a roasted duck, I can't think of a better one than Sunday's celebration of the Chinese Lunar New Year. Here is a recipe from Helen Chen's newly released Easy Asian Noodles that makes great use of a whole roasted duck, Cantonese Roast Duck Soup Noodles. This easy-to-assemble soup starts out with chicken broth, either homemade or store brought, that is enriched with ginger and rice wine then, in go the greens, duck, and noodles. The real flavor here comes from the sweet and savory roasted duck, with all of its wonderfully fatty meat. This soup might not be complicated but it's a wonderful warming bowl, and a low-key way to celebrate the Chinese New Year.
Directions to make Roasted Duck Noodle Soup
- Cook 8 cups water in a large pot till water bubbling, add noodle to boiling water, stirs and cook till noodle tender( do not over cook). Pour cooked noodle in a colander, rinses under cold water and set a side to drain.
- In a large soup pot, put chicken bones with whole onion, garlic, salt,chicken bouillon, all spice powder and water together. Cook in low heat for at least 1 hour, removes chicken bones, onion and garlic from soup broth, keep only broth.
- Seasoning broth with fish sauce, sugar and black pepper, stirs and keep broth simmering on stove.
- Cook 4 cups water in a large pot, add Chinese broccoili to boiling water and cook for 2 minutes or to your liking. Pour cooked vegetable in a colanderand set a side to drain.
- Turn up cooking temperature to high when ready to serve. Put some egg noodles in a bowl, add few pieces roasted duck and a stalk boiled Chinese broccoli, add some green onion, roasted onion, roasted garlic and pour hot soup broth over. Serve hot along with hoisin sauce and Sambal Olekek chili paste.
The rice noodle sheets are made from a mixture of rice flour and tapioca or glutinous rice flour and water. The mixture has the consistency of heavy cream. The rice flour provided bulk and flavor, while the tapioca flour gives the noodle elasticity and springiness. The tapioca or glutinous rice flour may be omitted when using rice flour made from certain kinds of aged rice, as chemical changes in the aged rice produce the same texture as the addition of the second starch. 
This liquid mixture is poured into a specially made flat pan with holes (similar to a flat colander). Commercial restaurants instead use special oversized steamers that are lined with a steam-permeable cloth. The noodle mixture is steamed in the pan from the bottom up to produce the square rice noodle sheets. The noodles are typically very thin (roughly 1 ⁄ 8 thickness).
Once the liquid mixture is ladled and set, fillings such as shrimp or beef may be added before the noodle is fully cooked. As the noodle is cooking, it will start to set around the filling and take hold without falling out when transferring from steamer to dish. After steaming for several minutes, the entire freshly steamed noodle sticks to the cloth and must be scraped off, usually on to a metal surface with a thin coat of oil to prevent sticking. The resulting noodle is lightly folded about three times. Traditionally, the noodles are finished with the addition of a warm, sweetened soy sauce just before serving. Cantonese/Hong Kong style Cheungfan is usually lightly folded when there is filling inside.
The actual noodle by itself has little flavor. The fillings and the soy sauce that accompanies it provides the bulk of the flavor. Traditional fillings are marinated fresh or dried shrimp, beef (heavily mixed with rice flour), or pork and chopped green onions.
The rice noodle roll is generally served in "threes" and usually scored to reveal the filling inside. Most other countries [ which? ] will roll them plain with no filling inside and instead serve them with toppings and a thick sauce on top. The rice noodle roll is served hot and fresh and accompanied with a splash of plain or flavored (fried shallot) oil with a generous amount of warm sweet soy sauce added right before serving. Most establishments will have a slightly different flavor of sweet soy sauce such as an addition of hoisin sauce.
Cantonese cuisine Edit
In Hong Kong, Malaysia and Singapore, a hugely popular street food is plain cheungfan and is often served with soy sauce, hoisin sauce, sesame sauce and roasted sesame seeds.
In Cantonese cuisine, rice noodle roll is most often served in dim sum. The most common types traditionally offered as part of dim sum cuisine are:
- Beef rice noodle roll (Chinese: 牛肉腸 Cantonese Yale: ngàuyuhk chéung )
- Shrimp rice noodle roll (Chinese: 蝦腸 Cantonese Yale: hā chéung ) rice noodle roll (Chinese: 蝦米腸 Cantonese Yale: hā máih chéung ) rice noodle roll (Chinese: 叉燒腸 Cantonese Yale: chāsīu chéung ) (Chinese: 炸兩 Cantonese Yale: ja léung )
Other modern varieties that may be offered include:
- Rice noodle roll with chicken and bitter melon
- Rice noodle roll with conpoy and pea shoot
- Rice noodle roll with fish
- Stir-fried rice noodle roll with XO sauce
A version of cheungfan notably absent outside of Guangzhou is the sliced meat filling variety. This variety is typically found in street side restaurants as a meal in itself, and uses whole meat pieces, typically beef or pork, rather than ground meat. Prior to rolling the crepe, briefly blanched lettuce or romaine is added as part of the filling, giving the cheungfan a crunch as well as volume.
Southeast Asian cuisine Edit
The Malaysian Penang style chee cheong fun is served with a shrimp paste called hae ko in the Hokkien dialect and petis udang in the Malay language.
In Ipoh, chee cheong fun is mainly served in two ways, the dry or wet versions. In the dry version, it is served with bright red sweet sauce and in most cases, chilli sauce as well as pickled green chilli. In the wet version, it is served with curry with pork rind and long bean or minced meat and shiitake mushroom gravy. Both dry or wet versions are topped with sesame seeds and fried shallots.
Teluk Intan, one of the towns in the state of Perak, has other variations of chee cheong fun that contain turnips, shallots and deep-fried shrimp.
Chee cheong fun is a popular breakfast food in Singapore and Malaysia. Chee cheong fun is frequently served in kopitiams and Chinese restaurants. Chee cheong fun can also be found in Bagansiapiapi, a small town in Riau, Indonesia. It is called "tee long pan" or "tee cheong pan" in the Hokkien dialect. Tee long pan is served with red chilli sauce, crushed roasted peanuts, fried onions, and dried shrimp.
Vietnamese cuisine Edit
In Vietnamese cuisine, there is a similar dish called bánh cuốn, and it is mostly eaten for breakfast. It is a crêpe-like roll made from a thin, wide sheet of rice noodle (similar to Shahe fen) that can be filled with ground pork and other ingredients. Sides for this dish usually consist of chả lụa (Vietnamese pork sausage) and bean sprouts, while the dipping sauce is called nước chấm. Sometimes, a drop of cà cuống, which is the essence of a giant water bug, Lethocerus indicus, is added to the nước chấm for extra flavor, although this ingredient is scarce and quite expensive.
Roast Chicken Noodle Soup with Chrysanthemum - Recipes
On busy weeknights, noodle soup is one of my favorite dishes to make. It is easy to prepare, as long as I have broth. Everything comes together easily. Just boil the broth, add the noodles and the cooked meat (or seafood), and lastly the vegetables. It makes for one satisfying dinner.
That is why I always have home-made broth on hand. Pork bones, chicken bones are cheap. I buy them weekly and make a big batch of broth once or twice a week. I freeze the soup in portions. I simply take out a portion or two when needed.
However, the soup or the roast pork is not the main star of the dish today. The soup is made from homemade pork broth. The roast pork is simply our left-over take-out from a Chinese restaurant. The star today is the potato noodle. Have you heard of potato noodle?
It looks like the Japanese ramen cooked or uncooked. The packaging of the noodles when I bought it also looks similar to the Japanese ramen, but the label says it is potato noodle. Since the other words in the packaging were in Korean, I could not confirm if it is indeed noodles made from potato flour. I have a strong suspicion that it is.
The difference is in the taste and texture. It is not salty like the ramen, and the texture is chewy, more like the chap chae (Korean glass noodles). Hubby, who loves noodles declared this the better quality noodle. It is certainly worth buying and cooking again and again.
3 packs (350gms) potato noodles (Korean)
4 C pork broth (substitute with any broth you have available)
250 gms roast pork, sliced
3 pcs shiitake mushrooms, soaked, sliced
salt and pepper
green onions, chopped
1. Boil the broth in a dutch oven or wok. When boiling, add in shiitake mushrooms
and roast pork. Let boil for 15 - 20 minutes until mushrooms and pork are softened.
2. Add in the noodles and cook for 4 minutes (according to package directions). Season with salt and pepper. Ladle into individual serving bowls and top with chopped green onions.
Sharing this potato noodle dish with the Presto Pasta Nights community, one of my favorite food events, because we do usually have pasta every week. (Though, I cannot post the same recipes all over again :). I was feeling lousy when I missed the 100th edition of the Presto Pasta Nights but I am here for the event's second birthday. Yippee. Congratulations to Ruth of Once Upon a Feast for one of the food blogging world's long-running weekly event!
Roast Chicken Noodle Soup with Chrysanthemum - Recipes
Cooking this festive season? Check out: Chinese Lunar New Year Recipes.
With Chinese New Year Eve (CNY) reunion dinner (团圆饭) just around the corner, this is now a good time to storm the supermarkets and wet markets to stock up on fresh foods for that sumptuous yearly feast. One of the most common meals to enjoy on CNY eve is a hotpot meal (火锅), more commonly known as “steamboat” in Singapore. Although it is very commonly consumed on CNY eve, hotpot/steamboat is also popular to serve during social gatherings throughout the year.
Why hotpot/steamboat is an ideal meal for CNY and social gatherings:
– It is so easy to prepare, it involves more of logistics (gathering ingredients) rather than any expertise in cooking. Hence anyone can host a fail-proof, yummy meal.
– You can easily prepare a meal for as few people (e.g. 2) or as many people (like 20) as you like simply by adjusting the quantity of ingredients.
– You can do hotpot again over the next 1-2 days with the leftovers, especially useful when many eating places, markets and shops are closed during the first few days of CNY.
– You get to sit around the table for a long time as you cook your own food, hence promoting interaction and bonding.
– It’s a healthy meal, as you are enjoying the food which has been briefly cooked in hot broth. The food is not greasy at all.
– It is great for pot luck. Just make sure you coordinate who are bringing which ingredients so that there is no duplication.
– It keeps you warm if you are enjoying it in winter. If you’re staying in a hot tropical country like Singapore, take it as a free detox suana session, just down lots of cold beer (or cold drinks) to stay cool p
– You can choose almost any ingredients for your hotpot based on your preference and budget. It can be really lavish (with lobster, abalone etc) or really simple. Either way is totally delicious.
Ingredients for a Sumptuous Hot Pot (Steamboat) Feast
Steamboat for Chinese New Year
– Try to prepare excess food with the intention for leftovers* for the following 1-2 days. Do not say things like “let’s try to finish all the food”. The Chinese prefer to have leftovers which symbolizes lots of savings in the coming year. You can use the leftovers to make more hotpot meals or other dishes in the coming days.
– Refrain from bitter foods such as bittergourd and also sour foods as they are considered inauspicious.
– Some cultures believe that having cooked rice on the table is a must (whether you eat it or not), as it is a symbol of prosperity.
* Do note that certain foods (such as tau pok aka stuffed bean curd puffs and fresh yong tau foo pieces) do not keep well overnight in the fridge, as they easily become sour the next day.
– Prawns are a symbol of happiness (sounds like “ha” in Cantonese, hence 笑 “哈哈”).
– Long noodles signify longevity. Hence do not cut them to shorter lengths.
– Fish & abalone is a symbol of abundance (年年有余/年年包有余). You can use either thin fish slices or yong tau foo (which are pieces of food with stuffed fish paste).
– Dumplings are a symbol of wealth because they resemble ingots (yuan bao 元宝 ancient Chinese currency).
If you would like to prepare a simple hotpot meal but are clueless about what to do, check out the following guide to get you started.
A gas powered hot pot
The basic equipment is of course a hotpot. There are basically two different types to choose from – (i) an electrical hotpot (comes with wires and cables) or (ii) one with gas canister (stand-alone device with no wires pictured above). I opt for the latter because I have a phobia of tripping over wires and spilling all the hot soup and ingredients over. You can also opt for a hotpot with a divider if you wish to have two different soup bases. Some people also uses the traditional steamboat using charcoal (the type you see in fish head steamboat/鱼头炉), which is becoming rarer in modern homes as you need to prepare the charcoal.
Cutlery (front – slotted ladles) for hot pot
Use soup and slotted ladles (a ladle with holes pictured) to cook foods. Do provide an extra pair of chopsticks specifically for cooking raw meats.
You can also place a communal plate in the center of the table to scoop out the cooked foods so that they won’t overcook in the pot.
The other usual utensils (chopsticks, plate, soup bowl, soup spoon) apply.
2) Soup Bases
(i) Home-brewed – Just like how you can be really lavish or simple with the ingredients, the same goes for the soup bases. You can use Chinese clear soups as a soup base or brew your own chicken broth.
(ii) Ready Made – Use instant stocks (chicken cubes, concentrated instant soup stock) for a fuss free soup stock. When using instant stocks, you can focus on a theme (example ma la, miso, kimchi, tom yum) if you like.
(iii) “No-fuss” plain broth – This plain broth is what I personally like best. I learnt this from my friend’s grandmother who taught us that it is not necessary to brew a special soup base if you don’t have time since the soup will become really sweet by the end of the meal due to all the ingredients that are cooked in it. Simply start the steamboat with plain boiling water, carrots (peeled and cut to large chunks) and sweet corn (cut to large chunks), and at the end of the meal, you soup will be really sweet and you can also eat the sweet corn which will become juicy. You can also add a chicken cube to enhance the taste of this “no-fuss” broth.
Corn and carrot for the “no fuss” soup broth
Remember to have on standby a flask of hot water/hot broth (I’m using a portable thermal flask) to top up the soup as the hotpot session progresses.
3) Main Ingredients
A) Sliced Pork or Beef
Pork shabu shabu
I love shabu shabu cuts of pork and beef, which is a Japanese style of thinly sliced meats which are perfect for hotpot/steamboat. You can also use the “sukiyaki” cut. Due to the extremely thin slices (which are cut by machines), the meat will be cooked within seconds of dipping in hot broth. Because they are usually sold frozen (and vacuum sealed), I buy them in advance and store in the freezer.
B) Fish & Other Meats
Besides pork and beef, other common additions include thinly sliced pig’s liver, thinly sliced fish (white fish or salmon – pictured above) and boneless chicken fillet (cubed or thinly sliced).
Left: Pacific Clams (鲍贝/bao bei) & Right: Imitation Crab Sticks
Fresh prawns (shrimps in US)
Popular seafood for CNY hotpot/steamboat include abalone (thinly sliced), fish maw, prawns, imitation crab sticks (which are actually made of fish not crab) and pacific clams.
To prepare fish maw, soak them in boiling water (covered) until softened. Discard the water and use kitchen scissors to cut to smaller pieces. The fish maw will be rid of its “greasy” smell, and become soft and puffy. If the fish maw you bought is the harder variety, you can continue soaking in a new round of hot water until dinner time. They will be cooked to soft perfection in no time at all during the hotpot session.
You can also add shell fish such as mussels (soak in salted water for a few hours to get rid of sand), shucked oysters, cockles, squid/sotong (cut to rings), crayfish etc
Left: “Tang Oh” and Right: Baby bok choy
One of the most popular vegetables for hotpot is tang oh (Garland Chrysanthemum). During CNY season, supermarkets and wet markets are well stocked with this vegetable.
Napa Cabbage (often labelled as “China Wong Bok” at NTUC)
Other vegetables you can add: baby bok choy (xiao bai cai, 小白菜) and napa cabbage.
The vegetables only need to cook for a few seconds in boiling water so don’t overcook them! I take out the tang oh almost immediately after dipping them in the hotpot soup to enjoy them while they are still crunchy.
Top – Golden/Enoki mushrooms (金针菇), Bottom – Hon-shimeji mushrooms
You can use an assortment of mushrooms such as shiitake, button and hon-shimeji (stalks trimmed) in your hotpot. Some people also like to add canned button mushrooms. My favourite is the enoki mushrooms, aka golden mushrooms (金针菇/ jin zhen gu), and they not only sound auspicious but cooks quickly too.
Firm tofu which is ideal for steamboat or soup
Non meat choices include tofu (buy firm tofu which is recommended for steamboat/soup, cut to cubes), corn, carrots and daikon (cut to large chunks), tomato (cut to large wedges), and eggs. If you are adding eggs to your hotpot, add them at the very end because it will cause the soup to be murky. My family cooks individual portions of eggs (1 egg per person) in a slotted ladle. Try not to break the yolk – if you love runny egg yolk like I do, you will love this nice finale to a yummy hotpot meal.
Cooking a whole egg at the end of the hot pot session
Some families believe that having cooked rice is a must as it is a symbol of good luck during CNY whether or not you eat it.
Besides rice, you can also prepare long strand noodles which is a symbol of longevity (hence do not cut them to shorter strands). Popular hotpot noodles include udon, spinach noodles, tang hoon (aka glass/cellophane noodles/粉丝/冬粉 soaked in water for a few minutes to reconstitute the noodles before using).
Fish balls and pork balls
Meatballs are a wonderful addition to hotpot. You can use fish balls, beef balls, vegetable balls, chicken balls or cuttlefish (sotong) balls.
Left: fish dumplings, Right: chive dumplings
Due to its shape which resembles the ingot (yuan bao/元宝 ancient Chinese currency), dumplings such as jiao zi and fish dumplings (“fish ear”) are common additions to hotpot during CNY.
I) Yong Tau Foo 釀豆腐
Yong Tau Foo literally means stuffed bean curd with fish paste, though it is basically a large variety of food (not just beancurd) stuffed with fish paste.
Assorted Yong Tau Foo Pieces
If you like variety in your hotpot/steamboat, you can add an assortment of yong tau foo pieces. I think the most popular tong tau foo for adding in hotpot is tau pok (bean curd puffs).
J) Dipping Sauces
(i) Ready Made Sauces. There is a wide variety of sauces you can purchase off the shelves. In Singapore, a popular brand of chilli sauce for hotpot is Dancing Chef Suki Sauce (pictured below). Many people think that it resembles the chilli sauce served at Coca Suki Restaurant. You can add toasted sesame seeds and chopped coriander to the sauce for more taste. It is a sweet and spicy sauce. Besides chilli sauce, you can also purchase peanut sauce.
(ii) For chilli padi lovers. You can also make your own quickie chilli padi sauce (pictured below) by using cut chilli padi, lime juice, minced garlic, soy sauce and sesame oil.
Quick Chilli Padi Sauce (recipe here)
(iii) Home blend. You can blend your own chilli padi dip (check out the recipe here) by combining chilli padi, garlic, sesame oil, lime juice and light soy sauce in a mini food processor. You can also make your own peanut paste by mixing tahini or peanut butter with sesame oil, hot water and toasted sesame seeds.
(i) If you’re enjoying a hotpot in winter, you can wash down the food with some warm sake or liquor (such as choya, vodka etc).
(ii) If you are enjoying in a hot tropical place like Singapore, sans air-conditioning, you can serve cold drinks such as beer (my favourite choice, haha), soft drinks or iced tea.
(iii) A pot of Japanese green tea (hot or cold) is always a delight during any meal to aid digestion.
Cooking this festive season? Check out: Chinese Lunar New Year Recipes.
Roast Chicken Noodle Soup with Chrysanthemum - Recipes
The rain has finally stop. For the last couple of days, it drizzled hard at night and overnight. I am not complaining. I tend to sleep better with the rain. It’s the cold air that makes bedtime cozier. Also, it takes good care of my plants.
Guess what? When it rains, I stay in and cook. What’s best to cook? Of course, a soup and warm salad. And play with ingredients that I haven’t cook with before…like acorn squash and beets. Thanks to the internet, I managed an acorn squash.
The soup – like a chowder base but light and so full of flavor, I promise you can’t get enough of it. You could eat this all week long, if there will be any left. If you wish, it would be great in a bread bowl too.
The salad – love the original sweetness of the beets (never really liked beets until now) and squash are finger licking. Just put a little of the vinaigrette dressing on them when you eat to avoid overpowering the sweetness. The swiss chard is amazingly delicious with a coat of the vinaigrette dressing.
Roasted Acorn Squash and Beet Salad
1 acorn squash (2 1/2 – 3 lbs),
4 small beets, trimmed, peeled and sliced
1 bunch red swiss chard, cleaned and chopped
3/4 cup red onion vinaigrette
1/4 cup squash seeds, toasted (or sunflower seeds)
Preheat oven to 425F.
Brush squash beets with oil. Arrange pieces in a baking pan. Roast for 10 minutes.
Halve squash and remove seeds with an ice cream scoop. Cut squash into 1-inch pieces (half moon shape). Add the squash to the baking pan with beets (that roasted for 10 minutes already). Roast together for 15 minutes, or until tender. Slightly cool squash and beets. Set aside.
Heat a frying pan over medium-high heat with some oil. Toss in the stem of swiss chard. Cover and cook for 5 minutes, or under tender. Add the leaves and stir for a couple of minutes. Remove from heat.
In a large bowl, toss the swiss chard with the red onion vinaigrette. Arrange beets and squash on top. Sprinkle with some squash seeds and vinaigrette. Serve immediately.
For the Red Onion Vinaigrette
1/3 cup chopped red onion
1/3 cup cider vinegar
1/4 sesame oil
2 tbsp honey
dash of salt
Combine all ingredients together. Refrigerate for at least 30 minutes or overnight.
Potato Chicken Chowder adapted from myrecipes.com
1 cup uncooked small flake egg noodle
1 cup chopped onion
2 garlic cloves, minced
3 cups chicken broth
1 1/2 cups cubed peeled potato
3 cups 2% reduced-fat milk
1/3 cup all-purpose flour
4 oz light processed cheese, cubed (smoked bacon cheese)
2 cups shredded roasted skinless, boneless chicken breasts (about 2 breasts)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 cup fresh cilantro (optional)
1/4 cup chopped green onion (optional)
1/4 sunflower seeds (optional)
Cook egg noodle according to package directions, omitting salt and oil.
Heat a large Dutch oven over medium-high heat with a couple drizzle of olive oil. Add onion and garlic. Sauté for 3 minutes.
Add chicken broth and potato. Bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes or until potato is tender.
Meanwhile, combine milk and flour, stirring well with a whisk.
Add the milk mixture to potato mixture after potato is tender. Cook 5 minutes or until slightly thick, stirring constantly.
Remove from heat. Add cheese, stirring until cheese melts. Stir in noodle, chicken, pepper, and salt. Garnish with sunflower seeds, cilantro and green onion, if desired. Serve with bread, if desired.
Note: To roast the chicken, clean and pat the chicken breasts dry with paper towel. Sprinkle with salt and pepper on both sides in a baking pan. Roast for 15 – 20 minutes. Take out and add some fresh thyme leaves to the juice. Roast for another 5 minutes, or until tender.