Kale soup ( sopa de couves)

Ingredients

1 link of chorizo sausage

3/4 cups of small noodles (orzo)

2 cubes of chicken boullion 

Half a head of cabbage

1 big bunch of kale 

2 cups of cubed potatoes

Salt

Method

You will need a large pot and fill it 3/4 full with water then add in your chorizo sausage whole and your 2 cubes of boullion with a tablespoon of salt and let that boil for 2 hours with the lid covering 3/4 of the pot so the steam can escape. But every 30 mins check on it to fill the pot back up to 3/4

Full every time. Because most of the liquid will evaporate away if you dont! 

After the 2 hours its time to cut up your cabbage into small bite sized peices 

And for the kale you are pulling all the green leafs off the stem the stems are no good they are tuff. So with your hands just pull apart the large green leafs into

Bite sized peices. Rinse them well under cold water to get any dirt or pests off then you can add the cabbage and kale to your broth that is still nicely boiling away on medium to high heat. Let that cook away for 20-30 mins with the lid partially on again.

Now cut up your potatoes into bite sized cubes and add that into the pot along with your very small noodles and let that cook for 10 mins until noodles and potatoes are cooked. Then turn off heat and let sit with lid covering for another ten and then its done! 

This is such a simple soup to make but it does take some time. When i was a child my mom would put pork and beef in with the sausage so it would be more filling but i was always after that broth! Haha

After pouring myself a bowl i add a couple table spoons of red wine into my bowl of soup. I suggest you all give it a try it really adds so much depth to the broth. But on its own its such a great soup on a cold winters day. All my kids love it and enjoy it. The kale isnt scary to them at all!

Remember this is your soup you can change it up with different style noodles add chicken or more veggies its up to you. But this chorizo flavoured broth is the star! :) 

Mama Magee's chicken noodle soup

This is a great soup for when you want something hot and comforting on a cold winters day, on a rainy day, your sick with the Flu, or if you just want something light for dinner.

It's so simple and easy that if your the one that is making it when your sick with a cold or the flu you will have no problem making this.

Ingredients

• 1 Medium onion ( I used 2 small)
• 3 carrots 
• 2 stalks of celery
• 2 tablespoons of extra virgin olive oil
• 2 chicken breasts 
• 2 bay leaves
• 2 cubes of chicken bouillon
• 2 teaspoon of salt
• 1 cup of Orzo noodles (or any small noodles of your choice) 
• 2 teaspoon of ground black pepper
• about 1 liter of water
• 
  

First thing you want to do is peel the skin off the carrots and peel your onions and wash the celery. Then dice everything into small pieces.

In a large pot add your 2 tbsp of olive oil, all the veggies , the 2 tsp of salt and black pepper and saute on medium high till the onions are translucent. Should only take about 8 mins.

Then add in the 2 cubes of chicken bouillon, the 2 bay leaves,

2 chicken breasts (I used frozen which is fine) and pour in 1 liter of water. Bring to a boil and cook for 20-30 mins.

Pull the chicken out of the pot and put onto a plate or a cutting board and using 2 forks shred the meat into bite sized pieces or cut with a knife into cubes like I did. Doesn't matter.

Then put the chicken back into the pot and add 1 cup of orzo noodles. You might need to add more water maybe a cup more. Taste the broth for seasoning. Add more salt if desired. Stir the soup every 5 mins so the noodles dont stick to the bottom.Cook till the noodles are tender about 15 mins. 

 

 

Here is the finished product!

Enjoy!

Easy Chicken Scalloped Potatoes

Chicken Scalloped Potatoes

Don't have the patience to make a Deliciously Hot home cooked meal for your family. Then this is the recipe for you!

Things you will need

• 3 quart- (3L) baking dish
• 2 boxes of the 114g Idahoan scalloped potatoes blend
• 2 cans of Campbells cream of mushroom soup
• 3 cups of boiling water
• 1 1/3 cups of milk
• 2 tbsp of butter
• 2 chicken breasts
• 1 1/2 cups of frozen veggie mix

To start preheat the oven to 375F.

Then cook your chicken breasts in a frying pan with 2 tbsp of olive oil. Cook each side for 8 minutes. Set on a cutting board and cut into bite sized pieces. Then put the potatoes, seasoning mix and the 2 cans of soup into the baking dish. Add in your 3 cups of water that you boiled the 1 1/3 cups of milk , 2 tbsp of butter, 2 cubed up chicken breasts, and the 1 1/2 cups of frozen Vegetable mix. Mix everything in the dish gently so you don't make a mess. Then place it in the oven and bake for 1 hour. 

<--Followed this recipe x 2.

Mamas Easy Chicken Pot Pie

Mama Magee's Chicken Pot Pie!

To make one pie to feed 4 people I like to start by bringing half a pot of water to a boil and adding in 2 boneless chicken breasts and letting that cook about 15-20 mins. When the chicken is done I remove it from the water and set it on my meat cutting board let that sit and cool down while I continue with the rest of the meal.

While the chicken was boiling I diced up 1 small onion and one celery stick and sautéed it in a teaspoon of butter with a pinch of salt and pepper till they were tender. Then transferred it to a large bowl. 

Cut into bite sized pieces 1 cup and a half of potatoes. 

(Keeping the skin on these baby potatoes is great because the skin has nutrients and it also has thin skin so it wont be tough to bite threw. Other potatoes with a thick skin you will probably have to peel first)

Then place the potatoes into the same water that you boiled the chicken in. Let them boil for about 5 mins then add in 1 and a half cups of frozen veggie mix into the pot with the potatoes. Let all that cook until the potatoes are tender. Should only take about another 5 minutes because the potatoes are small. Be careful not to let it over cook or the potatoes will turn into mush. 

Now drain the water from the pot and place the vegetables into the same bowl that you have the celery and onions that you cooked earlier into.

To Make the Gravy.
You will need

• 2 Tbsp of butter
• 2 Tbsp of flour
• 1 cube of chicken bouillon 
• 500 mls of water

In a Sauce pan on medium high heat melt the 2 tbsp of butter. Once its bubbling add in the 2 tbsp of flour and stir that with a wired whisk for about 2 mins. Then add in the cube of Bouillon and break it up with the whisk and stir it around till its combined. Then start adding the water 1/2 cup at a time. So pour in the first half and stir till the mixture thickens then another half cup until that thickens and again. Then your last half cup will take about a minute or two to thicken up. You can taste it for seasoning but remember the bouillon has lots of salt in it already so you wont need to add salt to the gravy but I like to add a pinch of black pepper. Then pour the gravy into the bowl with all the other ingredients.

Then cut the chicken into bite sized pieces and add that to the bowl.

Sprinkle in 1 Tsp of Celery salt and 2 tsp's of Onion powder. Give everything a good mix and then taste the mixture to see if it needs more seasonings and adjust it to your personal liking. 

Once the mixture has cooled a bit its time to assemble your pie.

I like to really over fill it as you will see in the photo below. Don't worry it will be fine. Then take the other crust and flip it over and on top of the pie so now you have a crust on the top. Use the end of a fork to seal the edges. Then with a knife cut 3 or 4 slits on the top for the steam to escape while it bakes in the oven. 

Bake at 375 F for 30-40 mins. Until the edges have browned.

Then take it out and let it rest for about 10 minutes. 

Then Serve and enjoy!