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Busy busy busy

October 11, 2010

Hello world, quick update for you:  I am very busy. This week is completely insane.  I have 3 client meetings, 3 20-30 page papers to edit and give feedback on, assignments for each client, reading and classwork for each of my courses, laundry, dishes, grocery shopping, etc.  Goodness gracious.

So, tonight is chicken soup night, because it is the most delicious night of the week, and chicken soup makes everything better.


Put 1-4 chicken breasts (frozen is fine) into a pot, cover slightly with water, and cook on medium-high until they are cooked through.  (I use one partially frozen chicken breast for 4 hearty bowls of soup, and cook for about 12 minutes.)

Remove chicken and pour out water.  Set chicken aside.

Chop up your root veggies of choice.  Fill the bottom of your soup pan with 1 Tbs. Olive Oil (or your oil of choice) and your chosen root veggies.  Mine are:

1/2 a white onion, chopped.

3-4 whole carrots, peeled and chopped

2-3 stalks celery, chopped

Simmer veggies until soft and delicious.  Don’t forget to salt this layer for good flavor.

When the veggies are about ready, turn the pan up to high and let it get carmely on the bottom.  Just for a minute or two — don’t let them burn.

When the pan is nice and hot, pour in 2–4 little boxes of low sodium chicken stock.  It should sizzle really good.

Bring to a boil.  When boiling, pour in 1/2 box of angel hair pasta.  Boil for the number of minutes on the box minus one.  Then, turn off the heat.

Add salt, black pepper, red chili flakes, 1/4 cup lemon juice, and stir.  Sprinkle a bit of grated parmigiana reggiano if you have it fresh.  Otherwise, serve with Cheese Toast:

Take four pieces of bread.  Put cheese on top.  Toast at 425 until deliciously brown. Cheddar or Provolone are my favorites at the moment.




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