Learn. Garden. Cook. Repeat.
Roasted Pumpkin Seeds have always been a staple in my house. Ever since I was little I have memories of my mom roasting pumpkin seeds. It wasn’t Halloween without them! It’s a tradition my mom started and I continue it with my kids. I will …
You either love Brussels Sprouts or hate them. I personally LOVE them! If you don’t feel the same way maybe I can change that 😁. I will show you an easy and delicious way to make Brussels Sprouts at home!! I hope you’re enjoying the …
If your looking for something to make before Halloween I’ve got a fun treat for you! These Little Monster Rice Crispy Treats may look way too cute to eat, but once you taste them you won’t be able to resist. I know at my house they didn’t last long 😁.
It’s hard to believe it’s Fall already! The leaves are starting to change and we’ve already experienced our first frost. It was so weird to wake up and see frost on the roof. I tried my hardest to cover parts of the garden and thankfully they were ok. The temps are still warm enough that the plants still have a chance to produce, yay!! Hopefully, the temps stay this way for Halloween. The plants are still trying their hardest to produce. But, I know the season is coming to an end!
If you’ve never made rice crispy treats they are probably one of the easiest desserts to make. When I made these little monster rice crispy treats I had another project going on. My husband requested a rice crispy treat cake for his birthday. When I was picking up the ingredients I found some super fun frostings. Funfetti to be exact. This was the kind that had eyes and sprinkles. At that moment I thought let’s make monsters. So instead of 1 batch, I made two. I knew the kids would enjoy decorating these.
I was right! My daughter was so excited when she came home from school to find these. I premade the rice crispy treats and had all the fun frostings ready for her to decorate. She was beyond excited she gave me a great big hug and said thank you, mom!! I told you kids love these monsters. And I have to say adults will too!!
Grab a pot and add 3 tablespoons of butter. You’ll want to melt the butter on low heat. Once it’s melted add your marshmallows. You can go ahead and count 40 marshmallows or just dump in the whole bag. That’s exactly what I do. Continue to stir and keep on low heat until melted. Once the marshmallows are melted pour in your 6 cups of cereal. Stir quickly until every piece of the cereal is covered. This gets messy. Quickly scoop the marshmallow covered cereal into a greased pan. With greased hands or a greased baggie pat down to flatten the cereal in the pan. Let it cool and you can cut the rice crispy treats into the desired size.
Add your rice crispy treat squares to a plate and you’ll want to spread the frosting on the tops of your rice crispy treats. Then add eyes and sprinkles. Decorate how you want. Our monsters had different colored frosting and some even had 1 eye. They all can look unique. Just like your other little monsters 😁. I have to say we all had a lot of fun decorating these!!
I hope you guys can make these little monsters. They are really pretty fun to make for the Halloween season!!
Take care & stay cozy!!
❤️April
Learn. Garden. Cook. Repeat.
This Potato and Zucchini Soup is so warm, comforting, and delicious!! You’re going to love it!! I’ll teach you how easy homemade soup can be! Happy Fall! The temperatures are really starting to plummet at night and the days are not as warm as they …
If you’re a cheese lover you’ve got to try this. This Blanco cheese dip will have you wanting more. It’s warm, cheesy, and the best cheese dip I’ve tasted!! I promise that you’re going to love it!! This restaurant-style white cheese dip is the kind …
Well, let me introduce you to this delicious apple dessert. If you’ve ever seen an apple galette I think you’d remember its beauty. With an apple galette it’s not like a classic apple pie. It doesn’t have that layer of crust on top that covers the apples. With an apple galette it typically has sliced apples that are arranged beautifully. Another key thing about an apple galette is the pie crust doesn’t cover the top, instead the edges are folded over in a rustic kind of way.
In this recipe it’s made a little different from the classic one. This version has diced apples. It’s still pretty but in an imperfect way, just how I like it! That’s why I also call it a rustic apple pie. I think you’ll be amazed at the flavors in this dessert! Just wait until you try it!
I’ve seen recipes of apple pies and have always wanted to try making one but I’ve always been a tad bit intimidated by the process. Does anyone else feel the same way? That’s the main reason I’m starting my pie making journey with this Apple Galette. Someday I’ll try making an apple pie from scratch using a pie pan but for now I’ll leave the pan for other desserts like my dark chocolate chunk banana bread.
This recipe was so fun to create. My favorite part of this recipe was being able to use the left over apple juices left in the pan to make the apple glaze. I have to say I’m pleased with the flavors with this dessert. It definitely reminds me of an apple pie but way more flavorful. It’s all about the apples in this dessert. In this recipe I used honey crisp apples. I feel they give this apple galette the right amount of sweetness . Let me tell you, I would love another bite!
For one… I wanted to make this recipe as simple as possible. I really wanted to share a dessert with you that was easy to make. One you aren’t intimidated to make like I’ve been with making apple pies. A homemade dessert you can easily make when you’re busy. Sometimes we don’t have the time. Instead of picking up an apple pie at the store you’ll be able to easily make this at home and share it with your loved ones. This will be a dessert you’ll be proud of!
Dice your apples, add the juice of 1 lemon, sugar and spices and then let your apples cook for a couple mins to release their apple juices (we’ll be reducing those juices down to make the apple glaze). Next you’ll want to line a cookie sheet with parchment paper and lay your pre-made pie crust on top. Just make sure your pre-made crust has been sitting out at room temperature for at least 15 mins so it’s easily foldable. I stretched the edges gently to make it a tad bit bigger.
Next sprinkle on some sugar on the top of your pie crust and then add your apples. Make sure to drain off the liquid before adding them to the center of the pie crust. Next fold the outer edge of the pie crust (about 1 1/2 inches) over the apples. Gently tuck and fold. Next brush the edges with melted butter. Lastly sprinkle the edges and the top of your apples with some sugar. You’ll want to cook your apple galette at 425 degrees for 25-30 mins.
As your dessert cooks you’ll want to get your Apple glaze ready. With the liquid still in the pot you’ll want to reduce it down by cooking it on medium to high heat until you achieve a thicker consistency. As the sugar cooks and heats up you’ll notice the liquid start to thicken. When you feel you’ve reached the perfect consistency simply add it to a cup and set it aside.
When your apple galette is done cooking and as it cools you can drizzle that apple glaze on top. Simply warm up your apple glaze by placing it in the microwave for 40 seconds or until you find it at the right consistency to drizzle it on the top of your apple galette. When you’re ready for dessert you can simply warm it up by putting it back in the oven for 5-10 mins to warm it up or put a slice in the microwave. We served ours with vanilla ice cream and it was so delicious!
I just made this Apple Galette for my family for our thanksgiving dessert and I was blown away just how easy it was to make. If you think this version of an apple galette sounds good and you would like to make it please check out the recipe card below….
6
servings45
minutes30
minutes5 honey crisp apples- peeled with a medium dice
The juice of 1 lemon
3 tablespoons of butter
1/2 cup of granulated sugar + extra used to sprinkle
1/2 teaspoon of Cinnamon
1/8 teaspoon of all spice
1 teaspoon of vanilla
Pinch of salt
1 pre-made pie crust
Happy cooking,
❤️April
These Crispy Smashed Red Potatoes are a perfect side dish for any meal. Move over Mr. baked potato. There is a new potato in town. These potatoes are easy to make, crispy, and oh so good! Once you taste these crispy smashed red potatoes you’ll …
This Sheet Pan Ranch Chicken & Veggie recipe is so good! Are you looking for something healthy and easy to make during the week? I wanted to share this meal with all of you mainly because it’s so simple and tasty. There is something about …
If you’re looking for a soup that tastes homemade, this tortilla soup is the answer! It might be a little different from a tortilla soup that you may of had, but I promise this meatless version will amaze you.
A classic Tortilla soup is a tomato broth based soup cooked with garlic, onions, peppers and crispy tortilla strips. Sometimes it’s even cooked with chicken. There are so many variations of this tasty soup. I’ve tried it before with chicken and it was delicious!
When I’m looking for some comfort, soup is what I like to make. This soup is perfect for those days when you have a little extra time. Also on those cold and rainy days, when soup just feels right. Soup on a hot day, feels strange. I’d be lying if I said, I’ve never made soup in the summer, because I have. Do you agree it feels a little strange, to make soup when it’s hot outside? I’ll make an exception though, to still make soup on those rainy summer days.
Maybe you already know this about me? Well, lately I’ve been kinda into it. You know, soup that is completely homemade. The ones with homemade stock and with wholesome, healthy ingredients. The ones that take some time to make. I love creating soups on those days I have a little extra time. To be honest, good soup takes time!
For this soup you’ll want to start the veggie stock after lunch, that’s if you plan on eating this soup for dinner. After a couple hours of your stock cooking, you’ll start making your soup. First you’ll be sauteing your onions, garlic, carrots, celery and peppers. Then you’ll add in some tomatoes, beans and corn. If you thought that sounded yummy….just wait. Next you’ll be adding in some crushed up homemade tortilla strips. Talk about yum, huh.
Homemade tortilla strips are not only delicious, but they are easy and fun to make. Don’t worry, I’ll show you how. I’ll explain everything below.
Well, we love chili in our house. With limited ingredients these days, we had to make something different. Plus lately, we’ve been wanting to cook more vegetarian meals. This soup is similar to a chili but also different in so many ways. If you’re a chili fan or soup fan in general, this is a must make now kinda recipe. For real…
You may of seen some other tortilla soup recipes that contain chicken, but this one is completely vegetarian. It’s made with homemade veggie stock and beans, but don’t let that fool you. The flavors in this soup are rockin. It must be the peppers? Hmm.
Meals without meat can taste good too! They are not only healthy but can save you money. Can you tell I’m a veggie fan? Wink….
Another reason I love this soup is because of the tortilla chips mixed in. They thicken the soup and also give it an interesting flavor. It’s a flavor I kinda crave. I’ll be making this one again, real soon!
I hope you enjoyed reading this recipe, and hopefully you’ll get to make this soup someday soon! Until next time….I hope you have a soup filled day!
Enjoy,
❤️April
P.s.
Keep scrolling for the Recipe card! And don’t forget to share and pin it for later! Thx 😘
1 Onion- quartered
3 stalks of celery- cut in half
3 carrots- sliced in half
2 cloves of garlic
2 bay leaves
16 cups of water
1 dried Ancho chili
1 dried Guajillo chili
1 teaspoon whole cumin seeds
4 corn tortillas
4 cups of peanut oil
Zest from 1 lime & salt
1 Onion- Diced
2 Cloves of garlic- minced
2 Stalks of celery- diced
2 Carrots, peeled & diced
Orange bell pepper- diced (1/2 cup needed)
1 jalapeno- seeds removed & diced (fire roasted optional-see instructions)
1/2 cup frozen corn (see instructions)
1 can of pinto beans
Salt & Pepper
Olive oil
1 can of whole tomatoes
6 cups of veggie stock
1 bunch of cilantro
1 limes
3 allspice berries (take them out after the soup is done cooking)
Queso fresco (to garnish your soup)
This Simple Homemade Guacamole is so easy to make. Your going to love it! My family loves guacamole. It has such a great flavor combination with the avocados, garlic, jalapeno, a pile of cilantro with a squeeze of lime. Really, what’s not to love. It’s …
This Vegetable Soup with Dumplings Recipe is not only healthy but it’s so good! We all need a comfort meal once in awhile. This soup contains simple ingredients, and it’s easy to make. It’s a soup that definitely tastes homemade! With this recipe, I’ll teach …
This Mexican tater tot bake reminds me of nachos but with tater tots. Who can resist some yummy tater tots once in a while. Add some refried beans and cheese and you’ve got something really special. I mean, I love cooking with non processed foods but sometimes you need something quick and easy.
With this recipe, you are still making the refried beans, but don’t worry they are quick and easy to make. And they are so much better than the ones you can get out of a can. They are smooth and full of flavor!
I’m guessing we all have some canned beans in the cupboard these days to use up, and for this meal, you only need 1 can of black beans. This is a perfect recipe if you are trying to limit meat or if you’re a vegetarian. These beans are so good, believe me, you won’t miss the meat!
I don’t know about you, but I love Mexican food. This recipe for a Mexican Tater Tot Bake really hits the spot!! Do you love nachos? I do! This meal is kind of like nachos but way better! The tater tots are warm and comforting, unlike chips. If you are from the midwest, I’m sure you know how the classic tater tot hotdish makes you feel. I think you’re going to love this recipe.
See the recipe card below for details…..
See the recipe card below for details…..
6
servings40
minutes40
minutesPrep and cook time may vary.
1 can of black beans
1 clove of garlic -minced
1/2 onion- diced
1 jalapeno -diced (remove seeds)
1/4 teaspoon whole cumin seeds
1 cup vegetable stock
1 tablespoon coconut oil
1/4 cup chopped cilantro
Salt & Pepper
Shredded lettuce
1/2 tomato diced
1/2 jalapeno sliced
1/2 cup guacamole 
Mexican crema or sour cream
Your choice of cheese (1-2 packages)
1 pack of crispy crowns (flat & round) tater tots. 
Cilantro- chopped (used to garnish)
Cotija cheese (optional for the top)
I hope you enjoy this meal. If you liked this recipe, please share it with a friend!
Thank you,
❤️April
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Thanks for stopping by!!
Copyright 2019-2020 -City Foodie Farm -All Rights Reserved
Sauteed Kale with Lemon & Hemp Seeds is so easy to make and it’s so delicious!! Sauteed Kale is so good, and when you add in some lemon and hemp seeds it brings it to another level. If you love Kale, you need to try …
Move over pancakes because maple syrup has a new dish. This Maple Glazed Brussels Sprouts & Bacon are so good! If you are a Brussels Sprouts fan like me, then you gotta try this one. We usually just toss our Brussels sprouts in olive oil, …
This Easy BBQ Chicken Sandwich topped with coleslaw is not only easy but it’s so good! Do you need an easy meal tonight? I love picking up a rotisserie chicken for those days I need something quick! And the reason I love rotisserie chicken is you can freeze the rest to make chicken noodle soup or just some stock. It’s like 2 meals in one. If you need a soup recipe, we’ve got you covered.
I wanted to share this meal idea with you all because it’s delicious!! And you might have most of the ingredients already? But you will still have to pick up that rotisserie chicken!!
I don’t know why I love this sandwich so much, but I do! Maybe it’s because it’s quick to make. Or maybe it’s because the BBQ sauce tastes so darn good with this coleslaw. My absolute favorite BBQ sauce is Sweet Baby Ray’s. We use it on our ribs and chicken. It’s the best! The only thing you’ll be making with this recipe is the coleslaw.
To warm your chicken with the BBQ sauce just zap it in the microwave for 1-2 mins before adding it to the bun.
Make sure you save your leftover rotisserie chicken. Put it in a large ziplock bag and place it in the freezer. You can use it later for soups or even for making your own homemade chicken stock. Our chicken noodle soup recipe would be perfect to use after this meal. It’s like 2 meals in 1!
I hope you enjoy this easy meal idea! Some nights, we just don’t have the time. But this meal is still homemade and delicious!
Enjoy,
❤️April
Copyright 2020 -City Foodie Farm -All Rights Reserved
These little guys are oh so good! Perfect for a party, or a simple meal at home. They are the right size, so you won’t feel guilty having more than one. The sweetness of the Hawaiian rolls is just right. And the sweet buttery poppy …
Nothing says Happy Sunday like some blueberry muffins and coffee. If you’re a blueberry muffin fan, I think you should give these a try. They have just the right amount of lemon that pairs perfectly with these blueberries. I know I’ll be making this recipe …
If you haven’t tried kale chips, then you need to make this recipe! My family loves them, and honestly, I don’t make them enough. When I do, my kids run into the kitchen and gobble them up! Seriously, they don’t last long in our house. They can be quite addicting!! But don’t worry, they are so good for you!
Directions:
You can find the How-to Video on our youtube channel!! Cook with us 😁
Growing Kale is fairly easy. We always grow an extraordinary variety called Dinosaur kale. We love growing it in our garden. It’s great for soups, kale chips, and smoothies. It’s so hardy and will last all summer and into the fall. We’ve had plants grow almost to my waist in height. Height does vary due to where it’s planted though. We’ve also had years where it doesn’t get tall at all. Our bunnies eating it doesn’t help at all 😔.
Kale chips are a must and I really hope you can try them! They are delicious!!!
Stay Cozy,
❤️April
Learn. Garden. Cook. Repeat.
Thanks for stopping by!!
Red Lentil Curry is so good!! This version of Red Lentil Curry is so flavorful. It’s also so simple to make and it’s healthy and so delicious. It’s made with so many healthy ingredients. You start by sauteing a handful of vegetables, garlic, and ginger. …
Imagine the taste of roasted carrots drizzled with a Tahini dressing, then topped with micro greens and dollops of goat cheese. Sounds delicious, right? Mmm… This holiday, we were asked to bring a vegetable side dish to my sister in laws for our Christmas Day …
I don’t know about you, but when It’s snowing it makes me want to hunker down and cook! It definitely feels like a soup day to me. I’ve been feeling a tad bit behind this year thinking about Christmas. I have bought some gifts for the kids, and hopefully they will stay hidden, until I find the time to wrap them. This is the week I need to get serious about Christmas. But for now, I’ve got soup making on my mind. Lentil soup that is…
With the snow, I’m going to use the ingredients I already have. Usually, I would use 1 leek in my vegetable stock, but today I’ll just substitute it with an onion. And remember, you can use store-bought stock. Or better yet use your pre-made frozen stock to speed up the process.
If you’ve read my black bean soup recipe it also uses homemade vegetable stock. If you have vegetables on hand it’s pretty easy to make.
Ingredients for today’s vegetable stock:
Cook on low for 2 hours or more with your lid cracked just a little bit to let the steam out, it will reduce down, making some tasty stock. If you are in a hurry add less water to start with, and that means less cook time.
While your stock is cooking, it’s time to prep all your veggies.
Ingredients for the Lentil soup:
If your veggies are ready and your stock isn’t, just wrap up your prep plate and place it in the fridge.
Once your stock is ready, you can start sautéing your veggies. Start with olive oil in the pan. First add your onions, celery, carrots, garlic, etc. Season as you go. Remember salt is your friend. And continue adding and sautéing everything on your prep plate.
Once your veggies are done sauteing, add your lentils. Measure the lentils, rinse with a strainer and add them to the pot. Mix and then start adding your vegetable stock. I run mine through a chinois strainer (shinwa) it’s a extremely fine mesh strainer, perfect for making stock. Add 9-10 cups of stock. Any leftovers? Just place it in the freezer for future soups. I ended up with just enough for this soup.
After letting your soup cook for awhile, your beans should be soft (approx 1- 2 hours) start adding your seasoning. 1 teaspoon cumin and 1/2 a teaspoon of turmeric. And add salt and pepper. And remember, because it’s made with homemade stock you need to season it. Meaning you need to add salt. This will make your soup come alive. Oh, and don’t forget lots of cilantro!
Use a stick blender to break up some of your beans. And thicken your soup. If you don’t have a stick blender just use a regular blender, add roughly 2 cups to your blender. Once it’s blended, add it back to your soup and stir.
If you have time, just let this soup continue to cook on low or low simmer with a lid on. I think it gets better the longer it cooks. Season to taste. You’ll know when it’s ready. It’s perfect topped with some cilantro and served with bread.
I hope this soup can make you feel warm and cozy this winter.
Happy Monday,
❤️April
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Copyright 2019 -City Foodie Farm -All Rights Reserved
Are you looking for a new muffin recipe to try? Look no further…these Cinnamon & Sugar Blueberry muffins are so good! Plus, you can add any kind of fruit to this recipe or choose to leave it out. Weekends are the best!! My husband is …
What truly makes a good meatball? I think inquiring cooks would like to know… My mouth is watering right now thinking of my mom’s famous spaghetti and meatballs. It’s one of those meals you always come home to eat. It’s the one that feels so …
I’ll show you how easy it is to make this Hearty homemade black bean soup with quinoa at home. It’s warm and so comforting! You’re going to love it!
How can you go wrong with a black bean soup made from scratch? This yummy soup is made from a bag of dried beans, homemade vegetable stock, onions, tomatoes, peppers, a squeeze of lime, and lots of cilantro. All really healthy ingredients. I also added quinoa at the end to make this homemade black bean soup a hearty one.
With this black bean soup, I made my own veggie stock, but If you have limited time, veggie stock can be substituted for store-bought stock if needed. Or make the veggie stock ahead of time, and freeze it so it’s ready for future soups like this.
Let’s get started…
Remember with this homemade black bean soup you must plan ahead, because you’ll need to soak your dried beans overnight. So before you go to bed, dump your beans in a big bowl and add enough water to cover your beans. That way when you wake up they will be ready.
What you’ll need for your vegetable stock:
•1 onion
•1 leek
•4 carrots
•4 celery stalks (leaves ok)
•Stockpot
•Water
•1 bay leaf
What you’ll need for this soup:
•1 bag of dried black beans
•1 yellow onion
•2 peppers (Red & Yellow)
•1 jalapeño (remove seeds)
•fresh tomatoes 1/2 cup
•3 cloves of garlic
•Olive oil
•1 bunch of cilantro
•1 lime
•Chili powder
•Cumin
Toppings for your soup:
•Cheese – We love it with queso fresco
•Cilantro
•Avocado
•Green onions
Making the Vegetable stock:
Grab your stockpot and begin filling it. Add 1 quartered onion, 1 leek, celery stalks (leaves welcomed), carrots, and 1 bay leaf. Next, fill up your stockpot halfway. Roughly 10-12 cups. Cook on low for roughly 1 hour 30 mins. You will need about 8 cups of stock for your soup.
Making Veggie Stock is similar to making Chicken Stock. You can find more on this blog post here 👉🏻How to Make Chicken Stock.
Making your black bean soup:
Start by prepping your onions, peppers, and garlic. Dice them up and put them on a plate.
Now grab another pot, one that is big enough to hold 8 cups of soup, and drizzle in some olive oil to sauté your veggies. Start with onions and add a dash of salt and pepper with each vegetable you add. Next, you’ll be adding some diced tomatoes. For this batch I ended up using some frozen tomatoes from the garden. You’ll need roughly 1/2 cup.
Now, go ahead and dump your beans in a strainer and give them one last rinse before adding them to the pot.
Now it’s time to add your vegetable stock. I poured the stock through a Chinois strainer, measured 8 cups, and added it to the pot.
Let it cook on low for 2-3 hours. Then use a stick blender, stick it in your soup, and blend on low until you have some beans and some liquid—a good balance.
Now you’re ready to add your seasoning. Add 1 1/2 teaspoons of cumin and 1 1/2 teaspoons of chili powder. And add a dash of salt and pepper and a pile of cilantro.
Your beans should be soft at this point. Continue to cook on low. Add 1/4 cup quinoa and continue to cook for another hour on low. Adding salt to taste and a squeeze of half a lime. And another pile of cilantro. You’ll know when it’s ready!
We topped ours with some queso fresco and cilantro. It was so warm and comforting!! Plus it’s kiddo approved! I hope you enjoy this soup just as much as us!
If you love soup like me, you can find more soup recipes on my Youtube Channel
Bon appétit,
❤️April
Have you always wanted to make your own homemade pizza? I’ll show you an easy way to make your very own homemade pizzas. This pizza recipe is simple once you get the hang of it. All you need to remember is… if you want pizza …
I love making cauliflower tacos! Especially cauliflower tacos topped with a sweet and spicy slaw. I really enjoy cooking with cauliflower. It’s a great substitute for chicken. If you’re looking to incorporate more meatless meals into your meal plan, cauliflower is a great vegetable to …
One of my family’s favorite meals is a hot bowl of homemade chicken noodle soup. Or, as we call it Grandma Anne’s soup. What a perfect way to start my blog, and honor this wonderful woman, who we sadly lost last October. We call it Grandma Anne’s soup because it was a soup she made my husband when he was little.
We make ours a little different, but we carry it on using her homemade noodle recipe. With every slurp, we remember her. And surprisingly, my daughter (the vegetarian) will still eat this soup. She knows how it’s made too. I’m pretty sure she makes an exception because it’s Grandma Anne’s soup. Plus it tastes good! 😁
•One stockpot to hold all your ingredients
•1 frozen rotisserie chicken (Rotisserie chickens can be used for a meal and then frozen for future stock)
• 3 large carrots, 1 onion, 1 leek, and 3 stalks of celery -cut in half
Now add your water. Make sure the water covers your ingredients. Approximately 16-20 cups of water
Set on low. You can keep your lid on or off. I usually will leave it on but leave a little gap to let steam out.
Your stock needs time to cook so set it and forget it for many hours…A good window approx 10 am to 4 pm? Or if you’re in a pinch you can add less water = a shorter cook time.
You can prep your ingredients ahead of time, or wait until your stock is ready. But this is what you’ll need for your soup…
You will need 1 onion, 1 leek, 3 stalks of celery, and 3 carrots – diced. I always like to dice my veggies and store them on a prep plate. If you do this before your chicken stock is done you can wrap it with plastic wrap and store it in the fridge.
you’ll want to remove the chicken & veggies from the stockpot. It’s handy to use kitchen tongs to remove all the big pieces and place them directly into a garbage bag. Any little pieces left behind can be strained through the fine mess strainer.
But before straining and adding the liquid you’ll want to saute all those veggies located on your prep plate. The onions, celery, and carrots. Start by adding olive oil to the pot. Cook on medium heat. Add 1 vegetable at a time and season as you go with salt and pepper.
Once the vegetables are soft you can ladle the stock through a fine mesh strainer right into your sauteed veggies. I really recommend a Chinois strainer. Chinois is pronounced shin’-wah. It’s a great strainer for making stock. It’s a fine mesh strainer, it will collect all the little particles that can make your stock cloudy. You can find them on Amazon.
Once your stock has been strained and added to the veggies you’ll want to check for seasoning. Salt is what is going to make your soup come alive. Once it has the right taste, you’ll want to start making your homemade noodles.
1 egg
1/2 tsp salt
2 tbsp milk
1 cup flour
Now, mix all the ingredients together. If you find it’s too dry, just add some milk and continue to mix it together until combined. If it becomes to sticky to roll out add a little flour.
Now it’s time to roll out and cut your noodles into strips. Remember to sprinkle the noodles with flour so they don’t stick together. I have fond memories of my daughter trying to help. She always wanted some dough to play with 😁.
Now add your noodles to your soup and let them cook for an additional 10-15 mins before serving. Check your soup for seasoning one last time before dishing up. You’ll know when its ready 😁.
Warm bread and salted butter is a great addition to this meal! My family loves this soup so much and I hope it becomes a family favorite for you as well.
Stay Cozy,
❤️April
Learn. Garden. Cook. Repeat.
Copyright 2022 -City Foodie Farm -All Rights Reserved
