Chicken noodle soup comes in handy on a chilly day. I enjoy a bowl when I've got a lot of sports to play or I'm just not feeling all that great. You can taste chicken noodle soup in your bones, especially when it's home made!
Making chicken noodle soup is easy.
You just need to be patient.
A hearty treat that goes
well with cheese and crackers.
This is a fantastic dish, and a home run hit with friends and is also great for pot-lucks.
White Lasagna (use Tofu instead of meat as a substitute if preferred)
3 boxes of oven ready lasagna (it’s just easier this was)
1 lb ground turkey
1 lb ground Italian sausage
1 litre cream (35%)
2 cups milk
1200 grams of frozen spinach
2 lb’s of mushroom
½ a head of garlic
1 cup of flour
4 tbl spoon of olive oil
½ lb butter
1 kilogram of ricotta
½ lb of sharp white cheddar
2 lb’s of mozzarella
250 grams of parmesan
2 tbl spoon of basil
Salt and pepper to taste
Combine ¼ cup butter with one table spoon of olive oil in a large saucepot and melt together over medium heat. Add the one cup of flour and stir until combined and smooth. To this flour mixture, add all of the milk and cream and stir to combine over a medium heat. Once sauce has thickened slightly, add all of the frozen spinach, season with salt and pepper, and add about one liter of water to extend the sauce and make it thinner; Stir in the Basil.
Over high heat, melt some butter and add the onion (fine dice) and sauté till translucent. Add the ground turkey and the ground Italian sausage and cook until the meat is no longer pink and is cooked through; Season with salt and pepper to taste.
Build the Lasagna
This is when the fun begins. Start by putting a bottom layer of lasagna on the bottom of your pan. After this place a little sauce while adding layers of mushroom, meat and the cheeses. Repeat this procedure three times and throw in your preheated oven at 400 degrees. Bake for 30-40 minutes or until the noodles are soft enough to poke a hole through. Serve with a baguette and your favourite wine.
Friday November 11, was a day to remember all of those who have fought for our freedoms. It was also a chilly day and a perfect day to make corn chowder. My favorite cooking pal Shaun Ursall, picked me up after I attended a Remembrance day service at Valor Rd. Corn chowder had been the topic of discussion the previous week so we thought we should go ahead and give it a shot. This recipe is extremely easy to prepare and very cost effective, less than 5 dollars per liter. The total of all the ingredients was 50 bucks and we produced 11 liters plus the 2 bowls we ate before dividing up rest of the chowder.
3 Tbl spoon olive oil
1 Pound of carrots (rough chopped)
2 Onions (rough chopped)
200 Grams of double smoked bacon (rough chopped)
2 pounds of red potatoes (rough chopped)
1 Pound of gound chicken
1 pound of ground turkey
1 Tbl spoon chili powder
1 Tbl spoon Lemon herb season
1 Tbl spoon vegatble seasoning
1 Tbl spoon of driend basil
1 tbl spoon celery salt
1 tbl of onion powder
3 pounds of frozen corn
½ liter of milk
½ liter of whipping cream (35%)
Believe it or not we just started throwing everything in a big pot and brought it to a boil and waited for the potatoes to cook. Add salt and pepper to taste and you’ve got yourself one tasty chowder. You can enjoy this chowder with some nice bread and butter. Another great thing about this chowder is that it freezes well.
Next week we’re back to our old tricks again and will be preparing lasagna; however we have chosen to make white lasagna with chicken and mushroom this time.
Here's a little jingle to get you in the mood for a little Italian.