Breakfast: getting creative
Well, enough oatmeal, time for a little something else. Today’s breakfast is scrambled eggs topped with sautéed mushrooms and diced chicken liver (set aside from Wednesday’s roast chicken). Toasted buttered baguette slices and a pink grapefruit half keep the eggs company. ALL OF THE ITEMS IN THIS MEAL, except the seasonings (salt, pepper and the squeeze of fresh lemon juice in the sautéed mushrooms) WERE ON SALE at Fred Meyer this week. Score.
Dinner: Home-made Chicken noodle soup =Comfort Food
Again, not a soup from the ubiquitous can. There is real nourishment in this soup, limited salt and maximum flavor. Take that Campbell’s!
My homemade chicken soup has lots of vegetables including turnip, carrots, onion, minced celery and frozen baby peas, added at the end. Again, take that Campbell’s! Flavorings, beside salt and pepper, are sage, bay leaf, and a lemon slice, with peel (my secret ingredient).
The liquids in this soup are the clay pot cooking juices with the fat skimmed off, two cans of canned chicken broth and a little water. This is a rich soup; it can be stretched the old fashioned way if unexpected guests arrive at dinner time, by adding some more water. “Come in, join us for dinner. There’s plenty!” for Home Food hospitality.
The chicken pieces are hand-picked from the bones of the roast chicken. Tear into bite-sized pieces, but don’t put in until the very last minute or the flavor will leach out. The hand-made noodles, which are cooked separately in boiling salted water, also go in at the very last second.
Wish I could give you actual measurements for the ingredients, but I don’t measure for this soup. The soup ingredient amounts depend more on what I have on hand and what I feel like that day. I don’t even taste as I go along anymore. The soup always seems to turn out well though; bet that’s why chicken soup is considered to have miracle properties.
