big batch recipes, cookies & something fancy

As promised I have many many recipes. The first four are "big batch" recipes from my favorite magazine Everyday FOOD. I scanned the first two in to show you the basic idea of "big batch". You make a lot of something early in the week and save the leftovers to make into something else OR you make a base for a lot of recipes, like a soup base. If you have a Sunday afternoon free or even an hour after you get home the grocery store, you can start these and have quick meals the rest of the week. 

I cut this recipe in half. It is still a big batch since I only have 2 to feed. The only change I made was to the salmon. I added a little Harissa seasoning to spice it up a bit.

So since I cut the first recipe in half, this too was cut in half. I made a few changes here. I used two whole quail eggs, instead of just the white of a chicken egg, but I'm sure you could just use a smaller chicken egg if you don't have quail. I also didn't serve on a bun. I made a dressing of balsamic vinegar, olive oil and S&P, tossed some greens and fresh basil in it and served the burgers on the greens with some avocado slices. I didn't have any mustard, but that would have been great too.


These next two recipes are also from the Everyday FOOD "big batch" meals, with my changes of course. First you make a big batch of chicken broth and boiled shredded chicken. This makes a soup base. Here is my version.


Chicken Soup Base (for 2 soups)
Ingredients
4 boneless skinless chicken breasts
2 quarts plus 1 can chicken broth
1 can water


Directions
Empty the chicken broth into a large soup pot over high heat. Use the empty can to add 1 can water. Cover and bring to a boil. Add chicken breasts. Boil 15 minutes. Turn off heat, set broth aside, remove chicken and shred with two forks (you should have about 4 cups of chicken and 10 cups of broth). Dived evenly between two storage containers. You can store these for about a week in the fridge.


Now you have your soup base you can make more if you plan on having a crowd or eating a lot of soup this week. Next here are two chicken soup recipes.


Chicken Tortilla Soup

Ingredients
olive oil
1 garlic clove (minced)
1/2 T. tomato paste
1 can diced tomatoes (with liquid)
2 t. chili powder
1/2 t. cumin
2 cups shredded chicken 
5 cups chicken broth
1 thinly sliced avocado
1 thinly sliced jalapeno
1 thinly slice scallion
corn tortilla chips
1/4 cup fresh cilantro
monterey jack cheese
lime wedges


Directions
Saute garlic in oil until fragrant. Add tomato paste, tomatoes with liquid, chili powder and cumin. Cook until mostly reduced. Add broth and bring to a boil. Add chicken. Serve with remaining ingredients.


Asian Chicken Noodle Soup

It's kind of like pho,
but not really. That
I am attempting today.

Ingredients
5 cups chicken broth
1 1/2 T. fish sauce
2 t. soy sauce
1 T. fresh grated ginger
dash coriander
2 cups shredded chicken
2 thinly sliced scallions
1 rib very thinly sliced celery
2 oz rice noodles or vermicelli noodles
1/4 cup fresh cilantro
1/4 cup fresh basil
1 thinly sliced jalapeno
1/2 cup bean sprouts
lime wedges


Directions
Combine broth, fish sauce, soy sauce, ginger and coriander. Bring to a boil. Reduce heat and simmer 5-8 min. Stir in chicken, scallions and celery. Portion uncooked noodles out into 2 large bowls. Ladle soup over noodles (they will cook in the broth). Top bowls with remaining ingredients. You can also serve with hoisin, sriracha sauce, etc. 


Ok Ok, so I know everyone is on their New Year diets, but we need some cookies every once in a while. I made both of these over the holidays. The first is from myrecipes.com and I don't feel like typing it out so click on this link to get the Mexican Chocolate Cookies recipe. Yes, I changed it. Of course I didn't just add a dash of red pepper, I did about a 1/2 teaspoon. They were hot! I also only did 1 cup of white sugar and added 1/4 cup of brown sugar. These are amazing! This next one is my very own creation, enjoy!


Toffee Chocolate Chip Cookies

Ingredients
1/4 + 1/8 cup white sugar
1/4 + 1/8 cup brown sugar
1 stick butter
1/2 t. vanilla
1 egg
1 1/4 cups flour
1/4 t. salt
1/2 t. baking soda
1/2 t. baking powder
1/2 cup chocolate chips
3/4 cup toffee pieces


Directions
Preheat oven to 375. Cream butter and sugars. Add vanilla and egg. Gradually add flour, salt, baking soda and powder. Stir in chips and toffee. Drop spoonfuls on greased baking sheet and chill dough for 20 min. Bake 8-10 min. 


AND last, but not least, something a little fancy for when you have a little more time in the kitchen. This was incredibly good, but I will admit, I set them on fire and set off the smoke alarms. I know I know! But learn from my mistake, don't be tempted to use toothpicks. And it really is a quick recipe if there are no fires. Here it is...


Broiled Spinach and Brie Stuffed Chicken

Ingredients
2 chicken breasts
S&P
1 T. dijon mustard
1/2 cup frozen spinach (thawed)
2 oz. brie (thinly sliced in two long pieces)


Directions
Preheat oven to broil with rack set on the top. Pound chicken until thin. Season with S&P. Spread one side with mustard, top with spinach and then cheese. Roll up and place seam side down on a baking sheet. Broil until tops are golden brown about 8 min. Serve with risotto and steamed veggies. 


I hope you can find something here to make this week. Remember to take time with your food, it is more than just nourishment, it is art. 

pictures!

The last few weeks have been so busy! I have a ton of new recipes and new art pieces started, but for now I have a few pictures. We're on vacation this week, so I should have time to make a recipe post and tell of my newest artistic inspiration and ideas. Enjoy!

The Nutcracker Ballet! Thanks mom for the tickets!

our 2011 tree

my favorite ornament!

xmas napper

Gigi, Mimi and the girls!

she said she wanted a big red
flashlight for xmas

oh Teague

NYE with Nathan (he's been in
Korea for the last 2 years!)

Pastor Nathan! Happy New Year!

Best way to start 2012? 2001

New Years Day smoked salmon tray :)