Chicken Noodle Soup with Cabbage:
INGREDIENTS
1 pack of boneless, skinless chicken thighs
8 cups chicken broth (I like to use chicken bone broth)
1 large onion, diced
3 carrots, diced
3 celery stalks, finely diced
4 garlic cloves, minced
4 cups shredded cabbage
2 cups noodles (I prefer ditalini)
2 tablespoons rice bran oil
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
Momofuku chili oil (optional)
Heat rice bran oil in a large pot or Dutch oven over medium heat. Add the chicken thighs and cook until browned on all sides. Remove the chicken from the pot and set aside. Cut chicken into smaller pieces.
In the same pot, add the diced onion, sliced carrots, and sliced celery. Sauté for 5 minutes until the vegetables start to soften.
Add minced garlic, dried thyme, bay leaf, salt, and pepper to the pot. Stir well and cook for another few minutes.
Add the shredded cabbage and sauté until the cabbage is tender. Return chicken to the pot.
Pour in the chicken broth and bring it to a boil. Add pasta and cook for 10-12 minutes, or until pasta is tender.
Taste the soup and adjust the seasoning with salt and pepper if needed. Remove the bay leaf from the pot. Ladle the chicken noodle soup into bowls and garnish with chili oil.
Serve the soup hot and enjoy!
This recipe should yield approximately 6 servings of delicious chicken noodle soup with cabbage. Feel free to adjust the quantities of the ingredients based on your preferences and the number of people you’re serving.
Breakfast Hash (V) Recipe
This is an easy and customizable recipe with approximate measurements – you can make it your own. If you’re cooking for 1 person, I would suggest 1 russet potatoes and 1 pepper.
The secret is putting the cast iron skillet in the oven while it heats up — adding the potatoes when the skillet is warm. Omit the egg to keep the recipe vegan.
INGREDIENTS
2 large russet potatoes, diced
½ white onion, roughly chopped
3 bell peppers, roughly chopped
6 tablespoons rice bran oil, divided in 3
Cumin
Onion Powder
Garlic Powder
Paprika
Kosher salt, freshly ground pepper
½ cup sliced chives
2 eggs (omit if vegan)
Place cast iron skillet on bottom rack and heat over to 425. Prep potatoes and onion, set onion aside. Season potatoes with garlic powder, onion powder, paprika, salt and pepper. Once skillet is heated, add 2 tablespoons of oil and add potatoes. Place in oven to cook for 5-10 minutes. Once potatoes start to brown, add onions and place back in oven until potatoes and onion are golden brown.
Heat non-stick skillet over medium heat. Add oil and chopped peppers. Season with cumin, garlic, onion powder, salt and pepper. Cook, stirring occasionally, until peppers are browning and tender.
Heat remaining 2 Tbsp. oil in a medium skillet over medium-high. Carefully crack eggs into skillet one at a time and season with salt and pepper. Cook until whites are set and slightly puffed but yolks are still runny, about 2 minutes.
Divide potato hash and peppers among bowls and top each with an egg; scatter chives over top. Serve with hot sauce, if desired.
Simple Garlic Brussel Sprouts
INGREDIENTS
1½ lb. brussels sprouts, trimmed, halved
2 tablespoons rice bran oil
1 tbsp garlic powder
½ tbsp onion powder
½ tbsp paprika
½ tsp. kosher salt, plus more
freshly ground black pepper
RECIPE PREPARATION
Place a cast iron skillet or cookie sheet on bottom rack of oven; preheat to 425°. Toss brussels sprouts, garlic and oil in a large bowl; season with salt and black pepper.
Carefully remove skillet or sheet from oven. Using tongs, arrange brussels cut side down. Roast brussels on bottom rack until softened and deeply browned, 20–25 minutes.
Serve immediately.
lauren on mars 