Carrot Orange Juice Chicken Noodle Soup

Carrot Orange Juice Chicken Noodle Soup

We were sitting on the couch being our regular weekend couch potatoes when Lyn with outstretched arms asked me can you make this or something like it and passed me the better homes and gardens magazine. She loves carrot juice and for a while was concerned her skin was going to turn orange she was drinking so much. I can just picture her looking like the “Tangerine Man” John Boehner walking into work with that lovely skin shade of orange. Anyway she did not turn orange and is still drinking it. I was never a fan although I can’t say that I really gave it a chance. So with my non love of carrot juice and being an ever supportive husband I said sure if you want.

The carrots in this came out so sweet the spice was just right if you like spicy and I got to say I really like this quick and easy soup.

Ingredients:

2 tablespoons olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 ½ teaspoons curry powder

4 cups refrigerated orange-carrot juice – you can buy this or we used 3 cups carrot and 1 cup orange, Lyn is a Carrot Juice head.

1 14 ½ ounce can reduced-sodium chicken broth

½ teaspoon salt (I left out the Salt)

1 cup carrots, diagonally sliced

1 cup sliced celery

2 cups dried medium noodles (2 cups) –

1 cup sugar snap peas, trimmed (I used regular frozen peas)

2 tablespoons fresh cilantro leaves

¼ – ½ teaspoon crushed red pepper

2 cups shredded cooked chicken

Ingredients

How:

1. In a 4- to 5- quart Dutch oven heat olive oil over medium heat. Add onion and garlic; cook and stir 2 minutes. Add curry powder; cook 1 minute more. Carefully stir in orange-carrot juice, chicken broth, 1 cup water, and salt; add carrot and celery. Bring to boiling; reduce heat. Simmer, covered, 20 minutes.

Bring to boil and simmer

2. Add noodles; cook 6 minutes, stirring occasionally. Add chicken and sugar snap peas; heat through. Stir in cilantro and crushed red pepper. Where I used frozen peas I did not defrost them just added they were cooked perfectly.

Note: If you are going to serve the whole batch then add all the noodles but I always found they can end up absorbing too much of the soup if they sit in there so I cooked separately and added to the bowls when served. You will find if cooked in soup they will absorb more of the spice flavors.

 

Momma Bowl

Momma Bowl

Papa bowl

Papa bowl

 

 

 

 

What are the Health Benefits of Drinking Carrot Juice?

From WiseGeek.com

English: Glass of juice and carrots Français :...

 

Many people consider drinking carrot juice one of the healthiest lifestyle choices possible. Carrot juice is known for beta carotene which gives the body Vitamin A, B Vitamins, Vitamin E and many minerals. The health benefits of drinking carrot juice are thought to be good prenatal health, eyesight, bones and teeth, liver and nails, skin and hair as well as helping in cancer prevention.

 

Carrot juice is thought to reduce the risks of many different types of cancer including skin and breast cancer. The cancer-fighting properties of carrot juice are often thought to be excellent due to the high amounts of beta carotene. Beta carotene changes to Vitamin A in the body. Studies have connected Vitamin A with cancer prevention by its antioxidant properties that help eliminate cancer-causing free radicals in the body.

 

Deficiencies in Vitamin A can cause dryness and damage to the skin, nails and hair. Drinking carrot juice to produce Vitamin A is said to benefit many different parts of the body. Vitamin A also strengthens bones and teeth.

 

Drinking carrot juice is thought to be extremely beneficial for the liver due to Vitamin A’s cleansing effects. Vitamin A reduces bile and fat in the liver. However, for the liver to reap the maximum benefits of Vitamin A, it is said that drinking carrot juice needs be done regularly rather than occasionally. The liver can store Vitamin A.

 

Drinking carrot juice is also thought to improve eyesight due to Vitamin A creation in the body. Deficiencies in Vitamin A can lead to night blindness which can be very dangerous. For example, if a person with night blindness is driving a car at night, the glare of the headlights from oncoming cars in the opposite direction can affect him or her in a way that makes the eyes not refocus properly. An easy way of detecting a Vitamin A deficiency is to walk from a well-lit room to a dimly-lit or dark room. Your eyes should have little trouble adjusting to the change in light.

 

Drinking carrot juice, as well as eating carrots, is thought to be especially beneficial for prenatal health. Beta-carotene that forms into Vitamin A is said to be very healthy for both mother and child. Some studies have shown that when babies drink both milk and carrot juice they get the best possible amount of Vitamin A.

 

The darker the color of the carrot, the more carotene it contains. Many people find the taste of carrot juice enjoyable and surprisingly sweet. Carrot juice does have a high concentration of natural sugar, so those with diabetes should consult their doctor as to how much they can drink. Drinking carrot juice is also thought to be good for reproductive health due to the Vitamin E content.

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Reality check

Reality check

I am trying to see how I am doing, so far just a few comments not that I expected hundreds this early on or ever, and I am just overwhelmed that I have 67 followers between Facebook and my blog I could not imagine when I began that anyone would be interested in what I cook or write about.

I am learning things everyday about writing recipes, taking pictures, cropping pictures the list goes on….

I need your help.

What I am looking for is how am I doing, any suggestions, what might you like to see, what improvements would you suggests, what should I stop doing? I have so many recipes that I don’t prepare any more but they were/are good, should I share those? I could go on but I won’t….

I am asking is that if possible, would you could you make the comments on the blog site not Facebook, I know it’s an extra click and wait but hey it’s for a friend right. Use the comment section at bottom of recipe and let me know what you think. Exchange ideas to try. Rate the dish if you tried it, there is the “Rate this” section below the Title then others might think to try.

But most importantly I encourage you to enjoy cooking and eating and watching for that smile on someone’s face when they take the first bite and shake their head.

Thanks so much!

Roasted Vegetables

I love veggies and roasting them is just another way to appreciate them. They make a great side dish and then for leftovers in a frittata or as a salad topper. I usually use spices that I am using in the main dish to bring the two together.

I can’t say what to sue there are so many and most will roast up nicely so experiment away. If you find something that just is great roasted let me know.

 

Roasted Vegetables

Love that carmalization!

Ingredients you’re eyeballing here and you will put more of what you like and according to how many people.

  • 1- Small to medium eggplant pealed on not cut into slightly large than bite size.
  • 3-6 – Green, red, yellow or orange bell pepper quartered or more depending on the size. Also seeded and white web removed.
  • 2-3 – Red or sweet onion quartered
  • ½ head of broccoli flowerets or 1 pound of asparagus cut up slightly larger than bite size pieces
  • 3-5 Carrots
  • 6-15 Whole mushrooms stems removed
  • 10-15 fingerlings potatoes or small red potatoes (If too large just cut in half.)
  • 2-3 Tbsp. Olive oil
  • 2-3 Tbsp. each Dried oregano, basil and rosemary. (Remember use what you used in main meal to bring the flavor together).
  • 1 lemon (optional)

Again the choices are many it’s up to you.

How

Preheat oven to 350 to 400°

Place the vegetables in a roasting pan, drizzle with olive oil, and sprinkle on the herbs, mixed well making sure the herbs get distributed evenly. Now roast for 40-55 minutes. I know it is large span in cooking times but it all depends on what you’re roasting. For my wife the pepper head a few twist of the pepper mill before serving.

 

 

Julienned Vegetable Pasta

Carrots

I brought out my new toy around thanksgiving and showed it to my son’s girlfriend and she let out a gleeful ohhhhhh. This woman likes kitchen toys as much as we do, she’s a keeper. I had found this recipe for julienned veggie on this blog I frequent the main blog is www.Gojee.com  great site recipe after recipe with links to the writers’ blogs. Anyway sorry I don’t remember whose blog it was but it had peanut sauce and we tried it, liked it but not writing about that here just the veggies cause there are unlimited things you can season, flavor or combine with. Thank you whomever you are you opened my eyes to new adventures.

Julienned Vegetable Pasta

Ingredients

  • 2-3 zucchini
  • 2-3 yellow summer squash
  • 2-3 fat carrots

Comment: You can actually use any vegetables you want.

How

Julianne the, zucchini, yellow squash, and carrots – keeping the carrots separate.

Bring water to a boil

Poach the carrots for 1 minute then add the zucchini and yellow squash for another 2 minutes.

Drain and rinse in cold water to stop cooking or not. Mix them up and plate the colors look good together.

Suggestions

Now you can just flavor how you want, Thai peanut sauce, oil and balsamic vinegar, garlic and oil, even plain, tomato based sauce I think you get the idea.

You can heat the sauces if you want.

Quickly sauté with oil and vinegar.

Server them hot or cold.

Serve with any meat or fish plated on top and flavor to complement the dish.

Use in salads before or after poaching.

Make coleslaw.

See unlimited options, quick and easy.