recipes!!

Vegetable curry--

Ingredients

• 1 (1-pound) bag mixed frozen vegetables
• 2/3 cup plain yogurt
• 1 teaspoon cornstarch
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon mustard seeds
• 1 teaspoon ground turmeric
• 1/2 teaspoon onion powder
• 1/2 teaspoon freshly ground coriander
• 1/8 teaspoon freshly ground cinnamon
• 2 medium cloves garlic, crushed
• 3 dried red chiles, stems and seeds removed if less heat is desired
• 1/4 teaspoon sugar
• 1/2 teaspoon kosher salt
• Black pepper, optional

Directions

Poke several holes in the bag of frozen vegetables and microwave on high for 2 to 3 minutes or until thawed. Set aside.

In medium mixing bowl, whisk together yogurt and cornstarch. Set aside.

Heat oil in a 10-inch, non-reactive saute pan over medium-high heat. Add cumin seeds, fennel seeds and mustard seeds, cover pan with a splatter screen, and cook, stirring occasionally, until they begin to pop. Once they begin to pop, turn the heat down to medium, and add turmeric, onion powder, coriander, cinnamon, garlic, and chiles. Saute until garlic turns golden brown in color, approximately 3 to 5 minutes. Gently add the vegetables, sugar, salt and pepper, if desired, and cook for 3 to 5 minutes, or until vegetables are heated through. Remove vegetables from heat, pour into bowl with yogurt mixture, and stir to combine. Remove chiles if desired, and serve immediately.

homemade chicken noodle soup

Ingredients

• Poached Chicken Breasts
• 6 pieces bone-in, skin-on chicken breast
• 1 leek, trimmed and quartered
• 1 onion, peeled and halved
• 2 ribs celery, quartered
• 1 large carrot, peeled and quartered on an angle
• 1 lemon, sliced
• Few sprigs fresh parsley
• Few sprigs fresh dill
• Few sprigs fresh thyme
• 1 large fresh bay leaf
• Super Chicken Noodle Soup
• 2 tablespoons extra-virgin olive oil
• 2 leeks, trimmed, sliced, soaked and dried
• 1 onion, quartered and very thinly sliced
• 3 to 4 small ribs celery and leafy tops, very thinly sliced on an angle
• 2 parsnips, julienned or 1 small bulb fennel, quartered and julienned, plus small handful fronds
• 2 large carrots, julienned
• Salt and finely ground black pepper or white pepper
• 2 1/2 to 3 quarts homemade chicken stock
• 2 pieces poached chicken breast, meat diced or shredded, about 2 to 2 1/2 cups white meat
• 12 ounces egg noodles
• 2 tablespoons butter
• Chopped fresh dill and parsley, for garnish

For the poached chicken breasts:
Place the chicken, leek, onion, celery, carrot, lemon, parsley, dill, thyme, and bay leaf in a large pot and fill with water until the pot is 2 to 3-inches full from the top, about 3 to 4 quarts water. Cover and bring to a boil, then uncover and reduce heat to simmer. Cook uncovered 1 hour. Remove the chicken to large plate or bowl. Strain the cooking liquids and reserve for soup stock. Pull the skin and carcass away and chop the meat or shred with forks.

For the soup:
Heat 2 tablespoons extra-virgin olive oil in soup pot or large Dutch oven over medium-high heat and add leeks, onions, celery, parsnip or fennel, carrots, salt and pepper. Stir frequently for 10 minutes to soften vegetables without browning them then add stock and 1/3 of the chicken meat to pot. Cool and store soup for a make-ahead meal and reheat over medium high flame or, to serve immediately reduce heat to simmer and cook the egg noodles in another pot.

Boil water in a large pot, salt the boiling water and cook the pasta to al dente or with a good-bite left to it. Drain the pasta and toss with butter or a drizzle of oil, stir to combine and coat the noodles evenly.

Cook's Note: Cook the egg noodles separately even if you plan to serve soup right away. Add the noodles hot from cooking them to individual bowls and cover with soup. Cook, cool and store, reheat the noodles in a microwave, covered, or combine with portions of the soup on the stovetop. If you combine the noodles with soup or cook them in soup they will bloat and the leftovers will not be as good as the original soup.


Fettuccine chicken salad--

Ingredients

nocoupons

• 4 large boneless skinless chicken breast halves
• 3 tablespoons olive oil
• 2 tablespoons chopped fresh thyme leaves
• Salt and freshly ground black pepper
• 3 (9-ounce) packages fresh fettuccine
• 2 cups mayonnaise
• 1/2 cup freshly chopped green onions
• 1/4 cup freshly chopped parsley leaves
• 1/4 cup freshly chopped basil leaves
• 1 teaspoon The Lady's House Seasoning, divided, recipe follows
• 1 teaspoon lemon juice
• 1 teaspoon seasoned salt (recommended: The Lady's Seasoned Salt)

Directions

Preheat oven to 350 degrees F.
Slice chicken breasts lengthwise into 1-inch wide strips. Place on a rimmed baking sheet and drizzle with olive oil. Sprinkle with thyme and salt and pepper. Bake 15 to 20 minutes or until cooked through but still juicy; do not overcook.
While chicken is cooking; cook pasta according to package directions. Drain pasta, rinse in cold water and drain again. Pat excess moisture off pasta with a paper towel, if necessary.
Combine mayonnaise, green onions, parsley, basil, House Seasoning, lemon juice and seasoned salt. Pour dressing over pasta and toss gently.
Place chicken strips on top of pasta.

House Seasoning:

nocoupons

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.