Friday, January 27, 2012

MY MISTER COOKS // CHICKEN MINESTRONE & HOMEMADE BREAD

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As the weathers been up and down in temperature we've been enjoying a lot of soups lately. I don't mine, I love soups! This past week the mister graciously made this Minestrone Soup which was soooo yummy! He also remembered to turned on the bread machine and baked some tasty Garden Herb Bread. Mine you the house smelt like a gourmet meals was about to be served when I came home from work. This soup was very tasty (but my all time favorite is Artichoke Bisque)! Which soup is your favorite?
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RUSTIC CHICKEN MINESTRONE
(Approx Time 30 Minutes // Serves 6)

Ingredients
2 teaspoons extra virgin olive oil
1 medium yellow onion, diced small
2 garlic cloves, minced
1 can (15 ounces) diced tomatoes
Chicken Soup Base (10 cups broth and 4 cups shredded chicken)
3/4 cup small pasta shells
3 medium carrots, cut into 1/4-inch rounds
1 Parmesan rind, plus grated Parmesan (optional)
1 medium zucchini, diced medium
1 can (15.5 ounces) chickpeas, rinsed and drained
Coarse salt and ground pepper

 Missing Ingredient from above...  
The recipe also called for "1 bunch kale (preferably Tuscan; 3/4 pound), tough stems and ribs removed, leaves cut into 1-inch pieces (4 cups)" but the grocery store was out, so we did without Kale, it was still very tasty though.

Directions
In a large pot, heat oil over medium-high. Add onion and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add tomatoes with juice and cook until liquid is evaporated, 4 minutes. Add broth and bring to a boil. Add pasta, carrots, and Parmesan rind, if using, and cook 5 minutes. Add zucchini, and chickpeas and cook until zucchini is crisp-tender, 5 minutes. Stir in chicken and cook until warmed through, 1 to 2 minutes. Season with salt and pepper and remove rind before serving. Sprinkle with Parmesan, if desired. Serves approx 6.
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GARDEN HERB BREAD
Bread made with a bread machine cooked on basic white setting. Ingredients in order by placement.

Regular Loaf - 3/4 cup Water, 2 Cups White Bread Flour, 1 Tbsp. Dry Milk, 1 Tbsp. Sugar
1 tsp. Salt, 1 Tbsp. Butter, 1 tsp Chives, 1 tsp. Marjoram, 1 tsp. Thyme, 1 tsp. Basil, 2 tsp. Active Dry Yeast (or 1 tsp. fast rise yeast)

Large Loaf - 1 1/4 cup Water, 3 Cups White Bread Flour, 2 Tbsp. Dry Milk, 2 Tbsp. Sugar
1 1/2 tsp. Salt, 2 Tbsp. Butter, 1/2 Tbsp. Chives, 1/2 Tbsp. Marjoram, 1/2 Tbsp. Thyme, 1/2 Tbsp. Basil, 3 tsp. Active Dry Yeast (or 2 tsp. fast rise yeast)

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RECIPE SOURCES
Minestrone - Martha Stewart Food // Issue 89 // Jan. & Feb 2012 // Page 86
Garden Herb Bread - Electric Bread (book) by Suzan Nightingale ©1994
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4 comments:

  1. Oooh this looks yummy! I think I will have to have a go at making this :) My favourite is anything with butternut squash in it!

    Thanks for sharing Sandi

    Stacie xo

    ReplyDelete
  2. That looks delicious! Definitely adding the recipe to my collection~*



    http://aclosetintellectual.blogspot.com/

    ReplyDelete

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