Cooking TNL Part II

Protip: Put a cup of medium cheddar mixed with the ricotta in your next lasagna.

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Originally Posted by SapphirePhoenix

You make me ashamed that I've been so lazy these past couple of Friday mornings... I've been craving to go to the Farmer's Market. I usually pick up some great fruit, a bouquet of flowers and a loaf of freshly baked Jewish rye bread. No excuses! I'm definitely going to go this Friday :).

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The only problem is it starts so early. I wish I could go to the Wednesday market (somewhere else in town), but I'm always working. Oh well, the stuff that day is more expensive. More oriented towards hippie farmers/buyers.

Since I have the Flu. I made Homemade Chicken Noodle soup.

• 3 large whole Chicken legs (drum sticks and thighs)
• 1 carrot (cut)
• 1 onion (chopped)
• a bay leaf
• salt and pepper
• 2 cups of Macaroni
• 1 32 oz College Inn Chicken Broth

I put the chicken, carrots, and onion in a Large stock pot. I filled the pot with water till there was an inch of water over the chicken. I brought it too a boil (roughly 30 minutes). After said boil I set it to simmer and places the bay leaf in. I also added the salt and pepper. I let it simmer for an hour and a half. At this point I added the College Inn, I also tasted to see if I needed anymore salt ... answer nope. The College Inn had salt added, so I was good there. Pepper on the other hand ... I needed more. I waited another hour and I added the macaroni. At this point the chicken started to fall off the bone. I started to peel it away using the ladle and let the bones soak in the broth ... still. This was going for now three hours. I checked in the final hour and the macaroni was done. Four hours later I had a great two bowls of chicken soup.

Sounds delicious. There's nothing better for sickness than chicken soup.

I hear it cures SARS.

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Originally Posted by Anne Bonny

Really? That sounds awesome.

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It adds some sweetness and then also some tang. If you find a recipe I recommend peeling the pears. When Jonas makes it he never does, but I think it comes out a lot cleaner if you skin the pears. Apple works too, but they're not as sweet.

What kind of pears would be best? I usually prefer bosc for other applications, but they have a definite hint of cinnamon that may or may not work with the dish.

I would avoid anything that has a serious tinge of spice seeing as though you'll need to concoct your own blend for a fajita. Unless you put cinnamon in your fajitas naturally. Jonas would be able to explain more in-depth. I just do what I see.

Yeah, I would hate my pears to make the dish 2spicy.