Country Lifestyle
Lacey’s Pantry- January 2016
By Lacey Newlin
Ingredients
• 2 cups dry medium egg noodles
• 1 pound can chicken breast
• 1 1/2 tablespoons olive oil
• 1 1/2 cups chopped yellow onion (1 medium)
• 1 1/3 cups chopped carrots (3 carrots)
• 1 1/3 cups chopped celery (3 stalks)
• 3 cloves garlic, minced
• 2 (14.5 ounce) cans low-sodium chicken broth
• 3 tablespoons chopped fresh parsley
• Salt and freshly ground black pepper, to taste
• 1/4 cup butter
• 1/4 cup + 2 tablespoons all-purpose flour
• 2 1/2 cups milk
• 1/3 cup heavy cream
Directions
Prepare noodles according to directions on package and drain.
In a large pot, heat 1 1/2 tablespoons of olive oil over medium heat. Add onion, carrot and celery and sauté until tender, about 3 to 4 minutes. Add garlic and sauté 1 minute longer. Add chicken broth, parsley and season with salt and pepper to taste. Add chicken breast and bring soup to a boil over medium-high heat. Reduce heat to medium, cover with lid and allow soup to cook until chicken has cooked through, about 10 to 15 minutes. Remove chicken and allow to rest for 5 minutes, then shred into small bite size pieces.
Melt butter in a medium saucepan over medium heat, add flour and cook, stirring constantly, 1 1/2 minutes. While whisking slowly add in milk and whisk vigorously to smooth lumps. It will take a lot of whisking to smooth since this is a lighter roux, lesser ratio of butter to flour. Whisk in cream and bring mixture to a boil, stirring constantly. Pour milk mixture and chicken into soup along with cooked noodles and stir. Serve warm with fresh bread or crackers if desired.
*This recipe does use raw eggs.
Ingredients
• 4 ounces bittersweet or semisweet chocolate
• 1 cup (2 sticks) salted butter, softened
• 1 1/2 cups ultrafine (or you could substitute granulated) sugar
• 1 teaspoon vanilla extract
• 4 eggs, room temperature
• 1/4 teaspoons espresso powder (optional)
• 1 fully pre-baked 9-inch pie shell
• 3 cups whipped cream
• 1 chocolate bar, shaved into chocolate curls
Directions
Heat chocolate in a microwave-safe bowl, stirring in 20-second intervals, until completely melted. Set aside and let cool for about 10 minutes until it is room temperature.
Using an electric stand mixer with a paddle attachment, cream together butter and sugar on medium-high speed until fluffy, about 1 to 2 minutes. When melted chocolate has cooled, gradually add it to the butter/sugar mixture. Beat the mixture on medium-low speed until thoroughly combined. Add vanilla and beat until combined.
Switch to the whisk attachment. Add one egg and beat for 5 minutes on medium speed. Repeat with remaining three eggs, beating the mixture for an additional 5 minutes after each egg. Pour the filling into a pre-baked pie shell in a pie plate. Use a spatula to spread out the top evenly. Refrigerate for at least 2 hours or until chilled before serving.
Top with desired amount of whipped cream, then garnish with chocolate shavings and espresso powder.