Anne Burrell's Chicken Noodle Soup

I've recently discovered Chef Anne Burrell on Food Network and her recipes make my mouth water. Of course, the majority of them contain ingredients I can't eat but there are several recipes where substitutions can be made. I was thrilled to find that her Chicken Noodle Soup was one of those.  I only had to substitute Tinkyada rice pasta for regular pasta. I also only used a pinch of red pepper flakes instead of 2 teaspoons...what can I say - I'm a whimp! It was absolutely delicious and it was even better the second day. 

Ingredients
Extra-virgin olive oil, as needed
1 large onion, cut into 1/2-inch slices
4 ribs celery, cut into 1/2-inch dice
3 carrots, cut into 1/2-inch dice
Kosher salt
2 cloves garlic, smashed
2 teaspoons crushed red pepper flakes
1 bunch thyme
3 pounds bone-in chicken legs and thighs, skin and excess fat removed
Water, as needed
2 bay leaves
1 lemon, halved
1 teaspoon ground cinnamon
2 grates fresh nutmeg
Freshly ground black pepper
2 cups small pasta, preferably small shells such as orecchiette, or orzo
1 (15-ounce) can white beans or chick peas
1 bunch cilantro, leaves coarsely chopped

Directions 
Coat a large stock pot with olive oil and add the onions, celery and carrots. Season with salt, to taste, and bring the pot to medium-high heat. Cook the vegetables until they start to soften and are very aromatic, about 10 minutes. Add in the garlic, crushed red pepper and thyme and cook for another 2 to 3 minutes. Add the chicken and fill the pot with enough water to cover the chicken. Add the bay leaves, bring the ingredients to a boil, then reduce the heat to a simmer. Cook for 30 minutes and skim off any particles that accumulate on the surface. Squeeze the juice of the 2 lemon halves into the soup and drop in the lemon halves. Add the cinnamon and nutmeg and taste for seasoning. Adjust the flavors with salt and pepper, if needed. Simmer the soup for an additional hour. 

While the soup is simmering, bring another pot of well-salted water to a boil over high heat. Add the pasta and cook until "al dente," firm but not crunchy. Drain the pasta and transfer to a medium bowl. Add 1 teaspoon of olive oil and toss. Reserve.

 After the soup has finished, switch the heat off and remove the chicken to a cutting board. Discard the lemon halves, thyme and bay leaves. Let the chicken cool, then remove the bones and discard. Pull the meat into bite-sized pieces and return them to the pot. Taste the soup for seasoning, which should be spicy with a bright lemon flavor and a warm cinnamon chicken feel. It should be very full-flavored and warm your soul. Rinse the beans and add them to the pot. Adjust the seasoning, if needed.

Spoon some of the reserved pasta into the bottom of each serving bowl and ladle the hot soup over the pasta. Garnish with the chopped cilantro and serve. This soup is perfect for a cold day! YAY!

Baked Ziti - You Can Cook Pasta and Eat it Too!!

Before we get started, I must give credit where it is due for this delicious dish.  Miss Carmen of This is My Fibro, created this recipe for me about three years ago and it has been my all-time favorite ever since!! It is filling, delish and quite frankly, one of my comfort foods.  I mean, take a look the finished product...aren't you comforted just looking at it??

Anyhoo, here's what you need to do to create your own fabulous Baked Ziti.  And you thought you'd never get to eat Italian food again :)

Baked Ziti

• 1 lb. ground beef
• 1 large onion, chopped
• 3 cloves of garlic
• 2 jars spaghetti sauce (make sure you purchase a brand with as little sugar added as possible)
• 2 boxes rice penne pasta
• 1 1/2 cups mozzarella cheese

First, brown your beef halfway, then thow your chopped onion in to start softening it. Continue cooking until your beef is completely browned.

This is the rice pasta I use.  It is made from brown rice and has a slightly grainy texture, which becomes less noticeable once it is mixed with the spaghetti sauce and meat.

 Boil a big pot of water and cook your rice pasta according to the package directions. Drain, dump all ingredients into your pot and toss well. 

Place in a 9x13 casserole dish...

... and top with mozzarella cheese. (If you react to cheese you could also top with fresh chopped tomatoes.  They have a wonderfully roasted flavor when the ziti is finished baking.  Fresh chopped basil can also be added during the summer months as a garnish to increase flavor.)

...and bake in the oven for 30 minutes as 350 degrees.

Let stand for 10 minutes and serve with a side salad. Ahhh...I'm drooling over here.

Crockpot Chili

Ok, folks, here's a quickie but a goodie.  Crockpot Chili is one of my favorite recipes because it super easy and my munchkins devour it!!

Crockpot Chili

• 1 lb ground beef, browned and drained
• 1 large onion, diced
• 1 green pepper, diced
• 3 cloves garlic, minced
• 1 15 oz can black beans, rinsed and drained
• 1 15 oz can pinto beans, rinsed and drained
• 1 15 oz kidney beans, rinsed and drained
• 1 28 oz can diced tomatoes
• 1/4 cup chicken or vegetable stock
• 3 teaspoons chili powder
• 2 teaspoons cumin
• Salt and pepper to taste.

 Toss all ingredients into your crockpot and cook on low for 6-8 hours.  Serves 6-8.

Since not all crock pots are created equal, I suggest you taste test this from time to time the first time you make it.  My crock pot BOILS this chili on the lowest setting so I only leave mine on for about 4 hours. 
Scoop into a bowl, top with chopped cilantro and serve!! YUM!