Couscous Salad

Couscous Salad

Delicious with Chicken Shawarma

INGREDIENTS

1 can chickpeas

½  c. Israeli couscous

1 tbls. Parsley

1 tbls. Lemon juice  

Salt/pepper to taste  

1/3 c. chopped cherry tomatoes

¼ c. diced cucumber

¼ c. diced white onion

½ tbls. olive oil

sprinkle feta cheese on top

Avocado & Raspberry Salad

Avocado & Raspberry Salad

INGREDIENTS

Quantity	Ingredient
2 tbsp	Balsamic Vinaigrette
4 oz	Mixed Greens
4 oz	Raspberries
1 ea	Avocado, pitted, peeled and sliced
4 oz	Goat Cheese sliced
2 tbsp	Pine Nuts
ea	Fresh Dill for garnish

DIRECTIONS

1. Combine the vinaigrette, mixed greens and raspberries in a large mixing bowl. Toss gently to combine.
2. Divide greens and raspberry mixture between two serving plates.
3. Add avocado slices to each, top with goat’s cheese and pine nuts, and garnish with dill.

Chicken Noodle Soup Recipe

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 medium carrots, cut diagonally into 1/2-inch-thick slices
• 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
• 4 fresh thyme sprigs
• 1 bay leaf
• 2 quarts chicken stock, recipe follows
• Mom's Homemade Noodle Recipe 
• 1 1/2 cups shredded cooked chicken
• Kosher salt and freshly ground black pepper
• 1 handful fresh flat-leaf parsley, finely chopped

Chicken Stock:

• 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
• 2 carrots, cut in large chunks
• 3 celery stalks, cut in large chunks
• 2 large white onions, quartered
• 1 head of garlic, halved
• 1 turnip, halved
• 1/4 bunch fresh thyme
• 2 bay leaves
• 1 teaspoon whole black peppercorns
  
  

  Directions

  Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

  Chicken Stock:

  Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

  Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

  Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

  Recipe from Tyler Florence Food Network (except Mom's Homemade Noodles)

Homemade Noodles

Homemade Noodles (For Chicken Noodle Soup)

Mom’s

INGREDIENTS

4 c. flour

3 eggs

1 tsp. salt

DIRECTIONS:

1.     Mix salt with 1 ½ c. of the flour.

2.     Create a hole in the center of the flour mixture.

3.     Place the eggs in the hole.

4.     Fork the eggs and flour mixture together.

5.     Continue adding the additional flour to the mixture, as your roll the dough very thing, with a rolling pin.

6.     When the dough is flat and thin, roll it up.

7.     Make thin slices with a knife.

8.     Unroll.

9.     Lay out to dry (at least one hour)

10. Cook with soup: 15-20 minutes

Spinach Salad / Dressing

Spinach Salad

INGREDIENTS

1 bag spinach

5 boiled eggs

16 oz. cottage cheese

8 oz. sliced mushrooms

9 slices of bacon – cooked and crumbled

½ lb. white shredded cheese

Dressing 

INGREDIENTS

1/3 c. white vinegar

1/3 c. sugar

¾ c. oil

¾ tbs. dehydrated onions

1 tbs. poppy seeds

1/3 tsp. dry mustard