Chicken Noodle Soup

• Bumps on a Log
• Carrot Raisin Salad
• Chicken Noodle Soup
• Homemade Brown Sugar Ice Cream

Bumps on a Log

Yield: 1

Ease of Preparation: Easy.

Ingredients:

Bumps on a Log

• 1 x celery rib, washed and ends trimmed
• 2 tbsp peanut butter
• 10 x raisins
• 10 x chocolate chips

Directions:

Bumps on a Log

1. Spread peanut butter along celery rib and alternately place raisins and chocolate chips along the top.

Carrot Raisin Salad

Yield: 4

Ease of Preparation: Easy.

Ingredients:

Carrot Raisin Salad

• 2 x large carrots, washed and shredded on a potato grater
• 1/2 cups raisins
• 1/2 cups walnut pieces
• Juice of 1 lemon
• 3 tbsp plain yogurt
• 1 x bunch fresh mint
• Salt and pepper

Directions:

Carrot Raisin Salad

1. Toss everything together then season to taste with salt and pepper.

Chicken Noodle Soup

Yield: 4

Ease of Preparation: Easy.
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own! You can use your choice of any or all of the following vegetables or any others you have on hand: Broccoli, green beans, frozen corn, frozen peas.

Ingredients:

Chicken Noodle Soup

• A roasting chicken, drumsticks and thighs removed
• 5 x carrots, peeled and chopped
• 4 x onions, peeled and chopped
• 2 x celery ribs, chopped
• 2 x garlic cloves
• 5 x bay leaves
• 6 x sprigs fresh thyme
• 1 head of broccoli, chopped into florets
• 8 ounces green beans, chopped
• 1 cup frozen corn
• 1 cup frozen peas
• 1 lb. of your favourite pasta noodles
• Salt and pepper

Directions:

Chicken Noodle Soup

1. Put the chicken carcass, thighs and drumsticks into a large soup pot.
2. Add the carrots, onions, celery, garlic, bay leaves and thyme and cover completely with cold water.
3. Bring to a simmer and simmer gently for two hours.
4. Strain off the broth and reserve the chicken.
5. Once the meat has cooled pick it from the bones and return it to the pot with the broth.
6. Bring the broth back to a simmer and add your choice of vegetables.
7. Simmer for a few minutes, and then add noodles and cook just until they have softened.
8. Adjust seasoning and serve.

Homemade Brown Sugar Ice Cream

Yield: 6

Yield: 6 servings with leftovers. A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Homemade Brown Sugar Ice Cream

• 4 cups milk
• 2 cups heavy whipping cream
• 2 tbsp vanilla extract
• 12 x egg yolks
• 2 cups brown sugar

Directions:

Homemade Brown Sugar Ice Cream

1. Pour milk, cream and vanilla into a large saucepan and bring to a simmer.
2. Whisk egg yolks with brown sugar, until mixture is thick and pale.
3. Slowly add the hot milk mixture to the eggs, one ladle-full at a time, whisking continuously until all the cream has been added.
4. Pour the mixture back into the pot and cook over low heat for just a few minutes longer until the mixture thickens and coats the back of a spoon.
5. Strain through a fine mesh strainer.
6. Cool and then chill thoroughly.
7. It is best to make the ice cream base the day before freezing so it has a chance to thoroughly chill.
8. Pour into a commercial ice cream maker and follow the manufacturer's instructions for freezing.

---

French Onion Soup

• French Onion Soup 2
• Homemade Chicken Broth 2
• Pan Roasted Chicken Breasts with Speedy Pan Sauce
• Spinach Salad with Raspberry Vinaigrette and Candied Walnuts

French Onion Soup 2

Yield: 4

Ease of Preparation: Easy

Ingredients:

Caramelized Onions

• 3 tbsp butter
• 3 tbsp oil
• 5 x large onions, peeled and sliced thinly
• Splash of water
• Salt

The Soup

• 1/2 cup brandy
• 3 sprigs fresh thyme
• 6 cups Homemade Chicken Broth (recipe from this episode)
• Salt and pepper
• 4 slices slices multi-grain bread, cut into rounds to fit bowls, toasted
• 2 cups Swiss, Gruyere or emmenthal cheese, grated

Directions:

Caramelized Onions

1. Toss the butter, oil, onions and water into a large soup pot with a few pinches of salt.
2. Cover with a tight fitting lid and let the onions soften over a medium high heat, about 10 minutes.
3. When the water has evaporated, remove the lid, turn heat to low and begin to slowly caramelize onions, stirring frequently. This will take about one hour.

The Soup

1. When the onions are a deep golden colour and have shrunk dramatically, add the brandy, thyme and broth.
2. Season with salt and pepper and let simmer for 15 minutes.
3. Preheat your oven's broiler. Ladle the soup into 4 onion soup or ovenproof bowls and fit a slice of toast over each bowl.
4. Sprinkle each evenly with the cheese and place bowls onto a baking sheet.
5. Place under the broiler and broil until the soup is bubbling and the tops are golden brown.

Homemade Chicken Broth 2

Ease of Preparation: Easy
Yield: 2 litres

Ingredients:

Homemade Chicken Broth

• 1 chicken carcass
• 1 large onion, chopped
• 3 carrots, washed and chopped
• 3 celery ribs, washed and chopped
• 2 bay leaves

Directions:

Homemade Chicken Broth

1. Place all ingredients into a large soup pot and cover with cold water so that the liquid level is 2 inches above the carcass.
2. Bring to a slow simmer, then simmer gently for two hours, occasionally skimming any foam that rises to the top.
3. Strain and refrigerate broth for up to one week, or freeze.

Pan Roasted Chicken Breasts with Speedy Pan Sauce

Yield: 2

Ease of Preparation: Easy

Ingredients:

Pan Roasted Chicken Breasts

• 2 tbsp butter
• 2 tbsp olive oil
• Salt and pepper
• 2 chicken breasts, skin on

Speedy Pan Sauce

• 1 small onion, peeled and minced
• 1 garlic clove, peeled and minced
• 1/2 cup white wine
• 1/2 cup orange juice

Directions:

Pan Roasted Chicken Breasts

1. Heat a medium sized skillet over medium high heat.
2. When the pan is hot, add butter and oil and when it sizzles, season chicken breasts with salt and pepper and add to the pan, skin side down.
3. Sear until they are well browned, about 10 minutes and then turn them and finish cooking for about 8 minutes.
4. When they are done, remove to a plate and reserve.

Speedy Pan Sauce

1. Add onion and garlic to the hot pan, and sauté for a few minutes, until they are softened and begin to caramelize.
2. Add wine and reduce it by half.
3. Add orange juice and continue to reduce until the sauce has a syrup-like consistency.
4. Slice chicken breasts on the bias, and arrange on a small serving platter. Pour the sauce over them and serve.

Spinach Salad with Raspberry Vinaigrette and Candied Walnuts

Yield: 4

Ease of Preparation: Easy

Ingredients:

Raspberry Vinaigrette

• 2 tbsp raspberry jelly
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 4 tbsp olive oil
• Salt and pepper

Candied Walnuts

• 1 egg white, whisked until frothy
• 2 tbsp honey
• 2 cups walnut pieces
• Salt and pepper

Spinach Salad

• 1 lb. baby spinach
• Half a red onion, peeled and thinly sliced

Directions:

Raspberry Vinaigrette

1. Pour the vinaigrette ingredients into a small jar and shake until smooth.
2. Alternately, whisk together in a small bowl.

Candied Walnuts

1. Preheat oven to 375 degrees F.
2. Whisk the frothy egg whites with the honey.
3. Add walnuts, salt and pepper and toss well.
4. Bake until they are golden and crisped, about fifteen minutes. Let cool.

Spinach Salad

1. Toss the spinach and red onion with the dressing.
2. Top with the crispy walnuts.

---