Murphy’s Meal Moments
Asian Chicken Noodle Soup
10/18 – 11/7
3 boxes vegetable broth
1 chicken (or 3-4 boneless/skinless chicken breasts)
¼ C Oyster sauce
1 Tbsp. sesame oil
Udon or Buckwheat noodles
1 can bamboo shoots
4-5 cups of your favorite greens (rainbow chard, kale, spinach or a combo of all)
½ tsp. Black pepper (or to taste)
Optional: Siracha, water chestnuts
Pour broth in large pot, add sesame oil and pepper then the chicken. Cook at a boil for 10 minutes then 35 minutes on simmer. Chicken juice should run clear. Remove chicken to a large bowl and remove meat from bones (or, thinly slice breasts to 3” strips). Add oyster sauce, stir in to broth then add 1 full pack of Udon noodles. (cook to package directions)
When the noodles are done, add in greens then your chicken and bamboo shoots. Stir well. Remove from heat and let sit for 5 minutes.
Serve in deep bowls and eat with chopsticks!
Oven Roasted Rosemary Chicken
10/18 – 11/7
Preheat oven to 350 degrees
Rub chicken generously with butter, rosemary and sage.
Place in roasting pan and cook in preheated oven for 1 hr 15 min, to a minimum internal temperature of 180 degrees F.
10/18 – 11/7
2 lbs boneless chicken breast or thighs
2 cans diced green chilies (mild)
2 – 28 oz cans of green enchilada sauce
2 – 28 oz cans of white hominy
1 – 28 oz can of white navy beans
2 Cups cream cheese (or non dairy alternative)
1 tsp Cumin
1 tsp White pepper
1/4 C White grits
In a large pot, place enchilada sauce and chicken breasts, simmer 30 minutes. Pull chicken from the pot and add chilies, hominy, beans cumin and pepper. Simmer. Cut chicken into bite sized cubes then add back into pot. Whip or stir cream cheese until very soft and whisk into chili pot until smooth. If the chili seems thin, add in half of the grits and stir for 10 minutes. If you want it thicker, add more grits.
For additional spice, add jalapenos by taking out the seeds and dicing and cooking in a small amount of corn oil until slightly browned and soft. Add into the chili! Or…cheat with pickled jalapenos – dice and toss in the pot!
SHRIMP SCAMPI IN SQUASH
10/4 – 10/17
Raw shrimp (peeled), your favorite squash (1 acorn or butternut squash for 2 people), STAR olive oil, fresh garlic, shallots, capers, Mahatma Rice
Preheat oven to 400 degrees
Halve your squash long ways, and clean out center.
Brush flesh with EVOO and place in roaster with 1” of water in the bottom
Bake in preheated oven for 25-30 minutes or until flesh is very tender.
1 lb shrimp
EVOO 4 Tbsps. or Butter ¼- 1/2 stick
1-10 cloves garlic (depending on just how much you love garlic!)
Capers 1 Tbsp.
Salt and pepper to taste
Parmesan (sprinkle on top when served)
White wine – after you sauté your garlic, splash in some white wine, bring to boil, drop in shrimp, cook til pink and serve.
Follow directions on package