Archive for the ‘Lunch’ Category

Chicken and Potato Soup

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

Note: This recipe was adapted from Chicken and Noodle soup! I decided to replace the noodles with uncooked  hash brown potatoes and it was a hit!

Ingredients:
1 cup uncooked shredded potatoes (hashbrowns)
2 boneless skinless chicken breast (grilled or baked) and sliced
1 cup cooked wild rice
1 qt. chicken broth
1 tablespoon of your favorite herbal blend (we prefer chives or poultry blend)

Grill or bake chicken until done. Slice or cube it and set aside. Grate 1 cup or 1 large potato, rinse and set aside. Cook 1/2 cup of wild rice, should end up measuring about 1 cup when done. (no exact science here) Mix all ingredients in a 3 qt. pot and cook until potatoes are tender. Add herbs and let soup stand for about 5 minutes before serving!

Muenster & Mushroom Burger

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

Ingredients:
2 1/4 hamburger patties
2 slices muenster cheese
2 cheap buns
Soften butter
Salt and pepper to taste

Grill hamburger patties mushrooms and layer them, add cheese and allow to melt. Server on grill toasted cheap buns. We like to serve this burger along side some seasoned potato wedges!

Crab Sandwich

Recipe and Photo by Carolyn Davidson Hicks

Recipe and Photo by Carolyn Davidson Hicks

Ingredients: serves 2

1/2 lb. crab meat
1/4 cup mayo
1 tablespoon of celery seed
1 celery sliced
salt and pepper to taste
Mix and chill before serving. We live to place it on Italian Sesame Seed Sliced Bread, with sliced red onion, tomato and lettuce!

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

Vegetable, Gnocchi and Wild Rice Soup

 

Recipe and Photo by Carolyn Davidson Hicks!

Recipe and Photo by Carolyn Davidson Hicks!

Ingredients serves two:

1 cup gnocchi

1/4 cup wild rice

1 cup chopped vegetables (your choice) we like zucchini and squash)

1 teaspoon garlic  paste

dash of salt and  pepper to taste

1 tablespoon of herbal blend of onions, thyme, sage, marjoram, spring onions,  garlic and rosemary

1 qt. chicken or vegetable stock

Directions:

Bring 1 quart of water or broth or stock to boiling. Add gnocchi, vegetables, spices and rice and cook until tender.  This is a quick and easy soup that is very flexible. Try adding different vegetables and add pork or chicken as well.

 

Egg Drop Soup

 

Original Recipe and Photo courtesy of http://12tomatoes.com/2014/01/soup-recipe-our-favorite-egg-drop-soup.html

Original Recipe and Photo courtesy of http://12tomatoes.com/2014/01/soup-recipe-our-favorite-egg-drop-soup.html

Ingredients
4 cups chicken broth
1 tablespoon and 1 teaspoon arrowroot
3 large eggs
1/2 tablespoon soy sauce
1/2 tablespoon ginger paste
1/2 teaspoon peppercorns
1 cinnamon stick
1 teaspoon white pepper
1/2 teaspoon sesame oil

Directions
Whisk together 1 tablespoon arrowroot and chilled or room temperature chicken stock.
Pour the stock in a saucepan over medium-high heat and bring to a boil. Place the ginger and peppercorns in a tea ball or bag, then add to the broth along with the cinnamon stick, soy sauce, and white pepper. Turn down the heat to medium-low and simmer for 15 minutes.
Scoop out the cinnamon stick and remove the tea bag, and taste the broth. Add salt or say sauce as needed.
In a small bowl, whisk together the eggs with the remaining teaspoon of cornstarch. Stir the soup with a ladle. Rest a fork over the bowl, and press down on the back of the fork with your thumb while your fingers reach around to grip the bottom of the bowl. Tilt the bowl to pour the eggs slowly through the fork tines. Whisk the broth with your other hand as you pour.
Let the soup stand for a few seconds to finish cooking the eggs. Stir in the sesame oil. Serve immediately. To garnish, top with sliced scallions.

Creamy Broccoli Soup with Sweet Onion and Chives

Photo and Recipe By Carolyn Davidson Hicks

Photo and Recipe By Carolyn Davidson Hicks

1 sweet onion finely chopped
3 cups small broccoli florets fresh, not frozen
1/2 stick of butter (1/2 of this goes to the white sauce)
1/4 cup of finely chopped chives
1 qt whole milk
1 qt water
Salt and Pepper to taste
1 tablespoon of Flour

Make your white sauce by adding flour, butter mix well and add milk, about 1 cup of milk. Stir slowly on low heat until you create a thick sauce.

Add water and milk to a 2 qt. pot. Add broccoli and onions. Stir on low heat until vegetables are tender but not over done, about 20 minutes or so. At the last minute, add the white sauce and stir. Soup should be creamy but not thick!

Serve hot!