It finally happened; I finally succumbed to this crappy cold that’s come to NYC with the autumn weather. Hauling myself into work turns out to have been a foolish plan, but at least on the way back I was able to stop off for vital chicken soup ingredients.
Sick Day Chicken Soup
2 packets chicken thighs (bone-in)
1 quart low-sodium chicken stock
1 box stelline or your favorite soup pasta, whimsical for preference
4 small leeks or 2 large leeks
2 large carrots
8 cloves garlic, as we are sick and not messing around here
a thumb of fresh ginger
fresh tarragon
fresh thyme
2 bay leaves
paprika
cumin
olive oil
salt & pepperHeat a good dollop of olive oil in your soup pot. Smash garlic, chop leeks, chop carrots into not-too-fat rounds, and sweat in oil over medium heat. Add chicken, season with salt and pepper and a good sprinkling each of cumin and paprika, and allow to sizzle, coated in your veg, for a couple of minutes. Add stock, plus 4 more cups of water. Make thyme, tarragon and bay into a bouquet garni and float in pot. Let simmer for a good couple of hours, while you blow your nose and indulge in sick day TV. If it boils down too much, add additional water or broth, adjusting seasoning accordingly. About 10 minutes before you’re ready to eat, add pasta. (You can do it the proper way and cook the pasta separately, in which case you would just add it immediately before eating, or you can just toss the dry pasta in and let it absorb all that broth as it cooks.)
And feel better!
Sick Day Chicken Soup
Request: The Sims - Goopy Carbonara
Despite my love of pasta/spaghetti, I’ve never made carbonara in my life. I’m mostly familiar with it coming in a powdered form in packets that you add milk to, with the result being more oddly acidic than creamy or delicious. I also understand that this is possibly the most bastardised recipe in Italian history, and in the effort of gaming authenticity I’ll be destroying carbonara once again by using cream and an onion, as is a mandatory inventory staple for any Sim.
Please make sure you have a smoke alarm installed before going any further, and don’t get distracted by a sudden urge to use the bathroom - the results could be disastrous! If a Sim can master this classic by Level 2, then so can anyone (or so you’d hope).
This recipe serves 2-3.
What you will need: A large pot, a large frying pan/skillet, a colander and a grater.
Ingredients:
250g / 9 oz Spaghetti/Bucatini
2 Tablespoons Olive Oil
1 Small White Onion (Diced)
140g / 1 Cup Smoked Pancetta (Cubed)
25ml / .85 fl oz. White Wine (Optional)
2 Large Eggs (Room Temperature)
5 Tablespoons Percorino Cheese (Finely Grated)
40ml / 1.35 fl oz. Double/Heavy Cream
Fresh Black Pepper
Fresh Parsley (Chopped)
Making the Goopy Carbonara:
- Bring a large pot of salted water to the boil and cook your spaghetti ‘al dente’.
- Meanwhile, heat a the olive oil in a large frying pan on a medium-high heat. Add the pancetta and fry it quickly until it’s lightly crisped. If you’re adding the wine, do so now and cook until evaporated.
- By now your spaghetti should be done, strain it off but keep the water it cooked in to thin out the sauce later. Add the spaghetti to the pancetta and onion on a low heat and mix well.
- In a separate bowl, whisk the egg, cream, grated cheese and pepper together. Take the frying pan off the heat and add the cream mixture, some chopped parsley and toss until the spaghetti is evenly coated.
- Use the spaghetti water to thin out the sauce as desired, then ‘Call Household’ to the meal.
This Goopy Carbonara would be an incredible final meal for any Sim destined to enter a pool sometime later today, only to have the ladder mysteriously disappear… like I know so many of you are planning to do. For shame.
Like this? You might also enjoy The Sims - Key Lime Pie.
SDFKSDLJKF SHIT I’VE ALWAYS WANTED TO TRY THIS
Chicken and Broccoli Lo Mein
Ingredients:
6 ounces linguini
2 tablespoons sesame oil
3 tablespoons oyster sauce
3 tablespoons soy sauce
2 teaspoon cornstarch
½ cup water (divided)
2 tablespoons vegetable oil (divided)
1lb boneless skinless chicken breasts (cut into thin strips)
12 ounces broccoli florets
4 green onions (chopped)
2 garlic cloves (minced)
Crushed red pepper flakes (for sprinkling)Cooking Instructions:
Step 1: Bring a large pot of salted water to a boil. Add linguini and cook according to package directions (until al dente). Drain and rinse under cold water. Toss the linguini with sesame oil.
Step 2: While noodles are boiling, in a small bowl combine oyster sauce, soy sauce, corn starch and ¼ cup of cold water. Mix well.
Step 3: Heat 1 tablespoon of vegetable oil in a wok or skillet over medium-high heat. Add half of the chicken to the wok and stir-fry until fully cooked (the internal temperature has reached 165 degrees). Remove from the pan and transfer to a plate. Add another tablespoon of vegetable oil to the wok, and the remaining half of the chicken. Stir-fry until fully cooked. Transfer to the plate.
Step 4: Add the broccoli florets and the remaining ¼ cup of water to the wok. Cover and cook until the broccoli in tender and the water has evaporated (about 3 minutes). Add green onion and garlic and stir-fry for 1 minute. Return the chicken to the wok, pour in the sauce mixture and linguini noodles, and toss to coat. Cook until heated through. Sprinkle with red pepper flakes.
(Makes 4 Servings)
College Girl’s Skinny Alfredo. Only 7 carbs and a lot cheaper than you’d expect! (Taken with Instagram)
Now even though I’m not in college currently, I know what it’s like to be in college and have absolutely NO money for food. So this is for all you health freaks out there that want to eat something comforting, healthy, and on a budget!
College Girl’s Skinny Alfredo
1 Serving of Your Favorite Dreamfields (or other healthy) Pasta1/5th Package of Frozen, Deveined, and Pre-Cooked Shrimp (or however many you want in your pasta!)
3-4 Tbsp. of Canned Alfredo Sauce (make sure it’s low carb/ low calorie, whatever)
Pepper to taste!
Now, with Dreamfield’s pasta, it’s VERY important you read the instructions and cook the pasta according to the box. If this pasta cooks too long, it becomes high carb and not healthy for you! Also, this is one of the most expensive items in this recipe, BUT if you’re just cooking for one, one box lasts you awhile! Once the pasta is drained and Al Dente, return the pasta to the pan, add your sauce, and turn to low heat. I picked the pre cooked shrimp because honestly, I don’t feel like cooking ANYTHING after a long day, whether it be from school or work, so with these shrimp, all you have to do is put them in some cool water for about 5-10 minutes and they will thaw. The ones I used needed the tails pulled off, so I did that while the pasta was cooking. Once they’re thawed, just throw them in the pan with the pasta and sauce and allow the shrimp to heat up!
That’s it! That’s seriously it! And I’m telling you, it’s like homemade. I think it’s alright to sacrifice the gourmet aspect of a meal for ease and price. I didn’t even want to eat dinner tonight because of how tired I was, but let me tell you, this really put me in a better mood, and I feel very energized!
So to all you people looking for delicious on a budge, try this out! This is a low carb meal for MY diet, but you can substitute pastas and sauces and make it right for yours too!
Much love! <3
Gorgonzola Ziti
8 ounces (2 1/2 cups) uncooked dried ziti pasta
1/4 cup dried Italian bread crumbs
1/4 cup sliced green onions
1 tablespoon butter, melted
1/2 cup milk
4 ounces cream cheese, cubed
2 ounces (1/2 cup) Gorgonzola cheese, crumbled
1/4 teaspoon saltCook pasta according to package directions. Drain. Meanwhile, combine bread crumbs, 2 tablespoons green onions and butter in small bowl. Set aside. Place remaining green onions, milk, cream cheese and Gorgonzola cheese in 12-inch nonstick skillet. Cook over medium-high heat, stirring occasionally, until cheese is melted (2 to 3 minutes). Remove from heat. Add cooked pasta and salt; mix lightly. Sprinkle with bread crumb mixture. Serve immediately. Source & Nutrition Info
Greek Mac N’ Cheese
Being a college student I sometimes fall into a cooking rut, resorting to my usual, easy recipes.
But being a vegetarian often forces me to challenge my taste buds and adventure. So I thought I would combine my two food desires and make a new take on an easy recipe.
GREEK MAC N’ CHEESE
Ingredients:
4 oz. macaroni noodles
Feta Cheese
Gruyere Cheese
1 cup milk
1/4 cup flour
1 Tbsp Cinnamon
1 Tsp nutmeg
2 slices of bread
6 Tbsp butter
4 oz. spinach (chopped)
2 Tbsp Olive Oil
3 Green Onions (chopped)
3 Shallots (chopped)
Step 1: Remove the crust from the bread and grind them into fine crumbles. Mix them in a bowl with 2 tbsp of butter. Set aside.
Step 2: Begin to cook macaroni noodles only half way (about 4 min.) Drain, rinse with cold water, and set aside.
Step 3: Heat leftover butter in a medium sauce pan. Mix in flour and whisk for 3-4 min. Then add in milk and continue whisking for 10-15 minutes until mixture is thick. Remove from heat and add in cheese, cinnamon and nutmeg. Set this sauce aside.
Step 4: Preheat oven to 350F. Meanwhile, heat oil in a medium pot and add in shallots. Stir for 3 min. and add in spinach and green onions. Stir until spinach is wilted.
Step 5: Combine sauce, remaining noodles and the above spinach mix in a large pot. Then pour into a baking pan. Top with bread cumbs and feta. Bake for 30 minutes. Season with salt and pepper.
pasta with mascarpone, (chicken), sun-dried tomatoes and spinach
Also a Pinterest recipe, from http://www.betterrecipes.com/blogs/daily-dish/2012/03/08/pasta-recipe-contest-winner/?sssdmh=dm17.593502&esrc=nwdr042912&email=525608926
Pasta With Mascarpone Chicken Sun-Dried Tomatoes & Spinach
Ingredients:
1 cup Mascarpone Cheese, at room temperature
1 Lemon, zest and juice—I used all the juice from 1 lemon, but only a small amount of zest
1 tsp Cracked Black Pepper
(3 Boneless Skinless Chicken Thighs, trimmed and 1″ dice)—Can omit to make veggie
1 1/2 Tbsp Olive Oil
2 cloves Garlic, peeled and minced
Salt & Pepper, to taste
1/3 cup Chopped Sun-dried Tomatoes
1× 9 oz bag Baby Spinach
1× 500 Gram Pkg Pasta
to Serve:
Sauteed Garlic Breadcrumbs or Grated Parmigiano Reggiano or Pecorino Cheese
Directions:
Combine the zest, lemon juice, mascarpone and pepper in a bowl, then whisk to combine. Bring a pasta pot of salted water to a boil. Meanwhile, heat the oil in a skillet and cook the chicken until it is cooked through and just beginning to brown, 6-8 minutes. Add the garlic and cook another minute or two, then season with salt and pepper. Cook the pasta until al dente, taking it off the heat 1-2 minutes before you would normally remove it. Drain, reserving about 1/2 cup of the pasta water. Return the pasta to the pot and set over medium heat. Stir in the mascarpone and lemon mixture, chicken, tomatoes and spinach. Loosen the sauce with about 1/4 cup of the water and toss all over the ingredients together until the spinach has wilted and everything is piping hot, adding a little additional pasta water, if needed. Serve immediately, topped with grated cheese or sauteed breadcrumbs.
LOOK AT THIS BEAUTIFUL MACARONI AND CHEESE. FEAST YOUR EYES.
Now get ready to make it, because it’s super easy!
As a grad student I appreciate recipes that are easy, delicious, and pretty quick to make (but not that quick, I’ll take anything to avoid my homework for a little while).
The recipe I used is slightly adapted from this one for Panera’s Stove Top Mac and Cheese.
The green bits are completely optional, but highly, highly recommended.
So, ingredients:
- 2 tbsp unsalted butter
- 2 1/2 tbsp all-purpose flour
- 1 1/4 cups heavy cream (or just an 8 oz carton, basically the same amount)
- 2 oz colby-jack cheese - chopped, torn, or shredded
- 4 oz sharp white Vermont cheddar - chopped, torn, or shredded
- 2 tsp Dijon mustard (or just a couple of squirts)
- 1 tsp kosher salt (optional)
- 1/4 tsp hot sauce (or whatever, however much you want)
- Handful of shredded spinach (optional)
- Chopped up green onion or two (optional)
Instructions!
- Melt butter in a small sauce pan over medium heat. When it has melted and started to bubble, whisk in the flour and cook for a minute and a half, whisking constantly.
- Gradually whisk in cream until lump-free. Then reduce the head to medium-low and continue to whisk for about 8 minutes, during which time your cream sauce will thicken. (This part is so cool - cooking science!)
- Remove sauce pan from the heat and stir in the cheese by the handful until it’s all melted.
- Stir in the mustard, salt, and hot sauce.
- Make your pasta! I like shells, but really, anything would work. (You can start this earlier if you want your pasta and cheese to be done at the same time)
- This recipe makes kind of a lot, so spoon as much cheese as you desire into your pasta and stir until it looks like mac and cheese.
- Tear up your spinach, cut your green onion and stir them into the mac and cheese.
- Eat that up because it is ridiculously delicious
You can store the remaining cheese in the fridge for at least a week, probably more. I’m not sure since I usually eat it all in a couple of days…
This recipe is perfect now that it’s getting chilly out. It’s lovely and warm and rich and perfect.
Enjoy!
Tagliatelle with Chicken (Yogurt sauce)
- 3 slots tagliatelle pasta
- sliced breast of chicken, marinated in lemon juice (or possibly leftovers from Sunday lunch)
- 2 tablespoons olive oil
- zucchini
- 140 ml of yogurt
- teaspoon curry
- salt and pepper
Preparation:
- Heat a frying pan, with olive oil. Cook zucchini, cut into thin slices, add the chicken and stir-fry.
- In boiling, salted water, add pasta. Cook al dente, put a cup of water and pour the remaining water. Add the pasta to the zucchini and pasta, then curry and season. To form a sauce, add a little of the cooking water and yogurt. Simmer a few minutes.
Vegetarian Lasagna with Broccoli, Kale, and Zucchini
For a 10-by-14-inch pan, you’ll need:
1 package of lasagna noodles
1 16-oz container small curd cottage cheese, or ricotta cheese
1 8-oz package mozzarella
1/4 cup Parmesan cheese
1 egg
1 bunch broccoli, chopped into small pieces
1 bunch kale, chopped into small pieces
1 small zucchini, thinly sliced
1 onion, diced
2 24-oz jars pasta sauce
1 tsp dried oregano
1 tsp dried parsley
1 tsp dried basil
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I made this the other day to warm the house up and it was amazing! I changed a few things. I did not have any dried basil or oregano so I just put in Italian seasonings. I also had a patty pan squash that I threw in there (could have used more squash/zucchini) and added some garlic. Lastly, instead of kale I used spinach.
I did not cook the noodles before baking and they came out perfect (so trust the cook on that one).
I should have cooked the broccoli before hand. parts of it came out still hard and crunchy.
Overall I would defiantly suggest trying this one.