Sunday, 12 April 2009

Sunday Special: Soup, Bread and Dessert #2

“Good manners: The noise you don't make when you're eating soup."
Ha! Well, I am here to tell you that slurping noodles while eating chicken noodle soup is just fine. In fact, it is rather fun and I am pretty sure it helps in the healing process. A couple of days ago, while a brief illness made it's way through the family, I made some easy chicken noodle soup and fresh whole grain bread to help everybody get better. It soothed the nerves, calmed the stomach and was delicious all at once. Everybody perked up nicely very quickly... ready for dessert the next day!
I paired the soup with Buttermilk-Rye Whole Wheat Bread from Bernard Clayton's New Complete Book of Breads. I was a little worried about the loaf as it looked rather small and dark when it came out of the oven, but the texture and flavour were wonderful. A little tang from the buttermilk and rye, sweet and spice from the molasses and caraway, and full of whole grain goodness. This is a great book with lots of variety of breads to try.

Easy-Peasy, Lemon-Squeezy, One Pot Chicken Noodle Soup

2 tbsp olive oil
2 carrots, sliced
2 ribs celery, sliced
1 onion, sliced thin
4 cloves garlic, chopped
2 boneless, skinless chicken breasts, diced
6 cups chicken broth
Juice of half a lemon
1 chicken bouillon cube
Salt and pepper
Instant noodles
½ cup chopped parsley

In a heavy bottom pot, heat olive oil on medium and add all the veggies. Stir occasionally and sauté until starting to soften, about 10 minutes. Add chicken and continue to sauté until just about cooked through. Season. Add chicken broth, lemon juice and bouillon cube. Bring to a simmer. Add instant noodles, found in the Asian section of the grocery store and add as much as you like. I am a noodle monster, so I like to add lots. They can also be broken up, if you prefer small noodles in your soup. When they have softened to al dente, add parsley and serve.
And for Sweet Melissa Sundays, those tricky ladies had us make two chocolatey desserts. We made a Brooklyn Brownout Cake from page 111 of the Sweet Melissa Baking Book, which required us to have already made some chocolate walnut brownies.... so, as you can imagine, I have a lot of treats on hand. Please feel free to help yourself.

I halved both the cake and the brownie recipes, and made the cake into minis. With the extra batter, I made this cute little star.

The rest of the minis I made in my Chicago Metallic mini individual square tin. The cakes are split in two, filled with a brownie/crumb/ganache mixture, drizzled with more ganache and, for a little extra crunch, mine have a chocolate covered espresso bean on top. One can never go too far when one is on a roll. Speaking of rolling... I am serious - take some home with you.