SPRING BAKED OMELET WITH GARAM MASALA
Serve this delicious spring omelet with garlic naan-griddled and brushed with melted butter-and mango chutney and Greek yogurt for dipping the bread.
Provided by rachael-ray
Number Of Ingredients 1
Steps:
- Step 1Preheat the oven to 425°.Step 2Heat a medium nonstick ovenproof skillet (such as cast-iron) over medium-high. Add the butter. When it foams, add the spring onions and potato; season with salt and pepper. Cook, stirring occasionally, until the spring onions and potato are tender, about 5 minutes. Add the garlic to the skillet and cook, stirring often, until aromatic, about 2 minutes.Step 3In a large bowl, whisk the eggs, garam masala, and baking powder. Stir in the herbs; season with salt. Pour the eggs into the skillet and transfer to the oven. Bake until the eggs are just set in the center, 12 to 15 minutes. Cut into wedges.
30 MINUTE CHICKEN NOODLE SOUP (FROM FOODTV, RACHAEL RAY)
Make and share this 30 Minute Chicken Noodle Soup (From Foodtv, Rachael Ray) recipe from Food.com.
Provided by Terry Barker
Categories Chicken Breast
Time 30m
Yield 2 quarts, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place a large pot over moderate heat and add extra-virgin olive oil.
- Work close to the stove and add vegetables to the pot as you chop, in the order they are listed.
- Add bay leaves and season vegetables with salt and pepper, to taste.
- Add stock to the pot and raise flame to bring liquid to a boil.
- Add diced chicken tenderloins, return soup to a boil, and reduce heat back to moderate.
- Cook chicken 2 minutes and add noodles.
- Cook soup an additional 6 minutes or until noodles are tender and remove soup from the heat.
- Stir in parsley and dill, remove bay leaves and serve.
- This is a thick soup.
- Add up to 2 cups of water if you like chicken soup with lots of broth.
CHICKEN NOODLE SOUP, "NO BROTH". ALA RACHAEL RAY!
This is great Comfort Food. Fast, easy, delicious and satifying! The fact that you use a Deli- Chicken, makes this so simple1 :-)
Provided by Koechin Chef
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Remove the skin and bones from the chicken and shred the meat or cut into chunks.
- Saute the onions, carrots and celery in the oil until tender.
- Add the zucchini and the seasonings and cook for a few more minutes.
- While the veggies are cooking bring a large pot of salted water to a boil and cook your noodles.
- Drain them well and return them to the pot.
- Toss them first with the butter, the add the parsley. Toss well and cover to keep them warm.
- Add the chicken and the peas to the veggies and heat through. Taste to see if more salt and pepper is needed.
- Place the noodles into bowls and serve the Chicken_Veggie Mixture on top.
- Voila! Chicken Soup without Broth! :-).
Nutrition Facts : Calories 950.2, Fat 35.5, SaturatedFat 9.9, Cholesterol 234.9, Sodium 561.6, Carbohydrate 95.7, Fiber 8.1, Sugar 8.4, Protein 60.6
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