People often ask me what I make for lunches, and I have to be honest; I will make one meal on Sunday night and eat it everyday for lunch the entire week, provided that it’s adequately delicious.
Even better is when the meal gets better over the course of the week, like this one. The longer the flavors mingle, the more comforting this dish becomes. (For the record, it’s actually called mujaddara.)
Even even better is when that meal maintains some semblance of “healthy.” Granted, I doubled the yogurt sauce recipe, but I also added carrots and celery because I’m aware that some of you have New Year’s resolutions that you’re interested in keeping, and my cupcakes are no help. I wanted to redeem myself this week.
Speaking of New Year’s resolutions — what meals are you looking to make more of in 2013? I’d love some new post inspiration.
Note: This recipe can easily be made vegan by substituting the butter for more olive oil, and using a vegan yogurt. (My real vegan roommate suggests the coconut alternative as the almond was too sweet.)
Recipe from Food 52. I added carrots and celery.
There is no excuse for this picture. Except that I’m sick and also was hungry at the moment I captured this disgusting photo.
This recipe, however, is not disgusting. It’s really, really delicious. And it used up the rest of my roasted chicken. And it made me feel like my mom was in the next room ready to cater to my next whim. She wasn’t, but at least I didn’t have to eat out of a can.
Chicken Noodle Soup:
For the broth
leftover roasted chicken
1 celery stalk
1) In big pot, put in chicken bones and skin, saving the leftover meat. Fill pot 3/4 full with water. Throw in big pieces of onion and celery. Simmer for 5 minutes.
2) Bring to boil, and let boil for 5 to 10 minutes, then simmer for about 2 hours covered, and 30 minutes uncovered.
For the soup
1 teaspoon salt
1 teaspoon baking powder
2 cups flour
2 celery stalks
leftover chicken from roasted chicken
1) To make noodles, combine eggs, salt, baking powder and flour, knead until resembles pie dough. Spread additional flour on rolling pin and counter. Roll dough very thin
2) Dry the dough for 20 minutes, then cut skinny strips with pizza cutter, then cut the strips short, about 1 inch. Let dry again.
3) Meanwhile, heat broth. Add chopped carrots, celery and onion and bring to boil. Cook until tender.
4) Add chicken pieces and thyme, then add noodles. Cook until noodles are soft.