Wednesday, September 02, 2015

Chicken Noodle Soup, September 1, 2015

Since I had what was left of the chicken I roasted last week, I figured I might as well make chicken noodle soup for supper last night. I just threw the chicken and veggies I'd bagged up into a pot, covered them with water, threw in some carrot rounds (3 carrots) & celery slices (2 stalks), and cooked them on medium to medium-low for quite awhile (you can just do about 45 minutes, though, and you get a pretty decent broth). About 10 minutes before serving, I removed the chicken (you have to be careful that you don't accidentally leave bone bits or other yucky parts in the pot) & let it cool while I tossed some "dumpling" noodles into the pot of soup and cooked them for about 7 minutes. Then, I picked the remaining chicken off the carcass and threw it back into the pot. I adjusted the seasonings with some salt, pepper, onion powder, and garlic powder. Then, I served it piping hot with some Pugliese bread and applesauce.

Dessert was scrumptious chocolate banana bread with dark chocolate chips. This is really gooey and cake-like and unruly when still warm. The cooler it gets, the more tidy and bread-like it becomes. It's still quite good when completely cool---and looks more like you expect bread to look, you know, holding its shape and everything. I sent a loaf to work with Jeannene and we kept one at home. The recipe makes one loaf.

Chocolate Banana Bread with Dark Chocolate Chips
4 bananas, very ripe
1/3 c. brown sugar
A hearty shaking of lemon zest (I had dried on hand)
1 stick butter, room temp
1 tsp. vanilla
2 eggs
A pinch of salt
A heaping tsp. baking powder
1 c. flour
1/4 c. cocoa
6 oz. chocolate chips (I had dark on hand, but you could use whatever you like---even PB or cinnamon or butterscotch chips)

Preheat oven to 350 degrees. Mash bananas in a large bowl. Mix in brown sugar, lemon zest, butter, vanilla, and eggs. Stir salt, baking powder, flour, & cocoa together. Add to banana mix, along with chocolate chips, and mix well. Pour into a lightly greased loaf pan and bake 1-1 & 1/2 hours. It's done when it feels springy in the center. Cool at least 5 minutes before serving. 

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