Recipe

Chicken, Noodle & Vegetable Soup Recipe # 1001

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Chicken-noodle soup is probably the most unglamorous yet also one of the universally most loved dishes. Who doesn’t remember the comforting warmth it provided when ones Mom utilized it for that all-curing remedy (along with Vicks’VapoRub) during childhood and later as a grown-up the go-to comfort dish that made everything feel good again ? 🙂
As for me, no week goes by without chicken noodle soup showing up at least once, sometimes twice. If I prepare it for guests, I usually make a boneless version. For myself (and Bella), I always prepare the soup with bone-in chicken. For me, holding a leg or drumstick or wing in my hand and pulling the meat off with my teeth is a big part of the pleasure of eating chicken noodle soup. Here now is the version I had for today’s lunch……
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Bon Appétit !   Life is Good !
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Click here for more  Chicken Soup  on  ChefsOpinion
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Click here for more  Soup  on  ChefsOpinion
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Chicken, Noodle & Vegetable Soup - Recipe # 1001

Chicken, Noodle & Vegetable Soup – Recipe # 1001

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Chicken, Noodle & Vegetable Soup - Recipe # 1001

Chicken, Noodle & Vegetable Soup – Recipe # 1001

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Chicken, Noodle & Vegetable Soup - Recipe # 1001

Chicken, Noodle & Vegetable Soup – Recipe # 1001

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Cream Of Potato & Onion With Chorizo, Chilis & Aged Asiago

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Thank  the Lord for A/C, otherwise we could not eat soup in this smoldering hot weather.
I just love soup, and this is such a good example of what a good soup should be :
Tasty, good texture, exciting 🙂

Bon Appetit !   Life Is Good !
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Cream Of Potato & Onion With Chorizo, Chilis & Aged Asiago

Cream Of Potato & Onion With Chorizo, Chili’s & Aged Asiago

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Dear Friend’s, to help support this blog, please be so kind and click on the video below.  ( You don’t have to watch it, just click once )   Thank you 🙂
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Sauted Shirloin Steak, Guacamole, Scotch Bonnet & Garlic Compound Butter

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A good bread to soak up the juices from a nice cut of meat.
Sadly, an old practice which seemingly got lost some time ago, maybe even never experienced by folk’s who don’t deem it to be fancy enough for their (sophisticated ?) eating habits 😦
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Guacamole Recipe : CLICK HERE

Scotch Bonnet & Garlic Compound Butter Recipe :  CLICK HERE

Marinade  steaks overnight in  soy sauce, garlic powder, dijon mustard and cayenne pepper . Next day, wipe off excess marinade, season with kosher salt and saute in peanut oil to your preferred temperature. While steaks are cooking, spread butter and roasted garlic puree onto sourdough bread and toast until golden brown. To serve, top bread with steak and Scotch Bonnet & Garlic Compound Butter.
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Bon Appetit !   Live is Good !
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” About My Recipes “

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Dear Friend‘s,

Here is my answer to a question some of my new readers have once in a while :

I love the dish! But where is the recipe ?

To answer those questions :
The ingredient’s (except most standard seasonings) are usually pictured in the first (the Prep) picture..
The idea is to have you add as much /  little of one ingredient as you like :
Don’t like much garlic? Add less! Love garlic?  Add more.
In savory cooking, recipes are usually just guidelines, which you should interprete
according to your taste , preferences and availability. (Don’t like butter? Use olive oil !
Don’t like butter nor olive oil? Use Canola oil or peanut oil or whatever fat you like !
Prefer your soup / sauce thicker or thinner ? Add more or less thickener !
Don’t want fat in your food? Leave it out!
Most reader like this format, especially the once who have fallen on their butt
by following “EXACT” recipes to the dot, just to find out they don’t give you the pictured  result      : -(

And yes, many of my recipes have the approximate amounts printed   🙂

So please remember :
To truly learn a dish, one must understand what the temperature, moisture and time does to the ingredients. (Amongst many other things).

To quote Alton Brown:
“A home cook who relies too much on a recipe is sort of like a pilot who reads the plane’s instruction manual while flying.”
– Alton Brown


Cooking is a labor of love.
Do what makes you happy, as long as you understand the guidelines. 
  :-)

Bon Appetit !   Life is Good !
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“ Quer durch den Garten “ ( Across the Garden)

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When I was a kid, during the summer and the harvest season my mother, usually at least twice a month on a saturday, made a stew she called “quer durch den garten”, which literally translates into “across the garden”. It was never the exact same stew because she used whatever fresh vegetables were available that day and usually a stew-cut of beef, sometimes sausages or chicken.The starch was either potatoes, pasta or rice, depending on what was leftover in the fridge or readily available from the cupboard. When we sat down to the table we never knew which vegetables, starch or protein to expect. Traditionally, most folk’s  don’t put egg into the stew, but I like the added richness when you mix it with the broth. However, there was always an abundance of fresh vegetables and herbs. I believe this is the dish which has installed  my livelong love for stew’s of any kind in me .


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P.S.
The combination of beef, vegetables, spaetzle, herbs and fried onion  is called “ Geisburger Marsch”

Bon Appetit ! Life is Good !
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” Your own spin ! “

Here is some info / advise I’d like to share :

Hi Mark,

To answer your question for the recipe :
The ingredient’s (except most standard seasonings) are usually pictured in the first picture..
The idea is to have you add as much /  little of one ingredient as you like :
Don’t like much garlic? Add less! Love garlic?  Add more.
In savory cooking, recipes are usually just guidelines, which you should interprete
according to your taste and preferences (Don’t like butter? Use olive oil!
Don’t like butter nor olive oil? Use Canola oil or peanut oil or whatever fat you like !
Prefer your soup / sauce thicker or thinner ? Add more or less thickener !
Don’t want fat in your food? Leave it out!

Cooking is a labor of love.
Do what makes you happy, as long as you understand the guidelines.
  :-)

Bon Appetit !   Life is Good !

” Stir Fried Rice Noodles, Gizzards & Vegetables “


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Last Night’s dinner.
Once in a while I need a gizzard fix 🙂
Bon Appetit ! Life is Good !
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To watch the video, click HERE
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