Lovin' From the Oven

Lemon Chicken Orzo Soup

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I am such a weakling when it comes to cold weather. It dropped down to 65 degrees F last week in Los Angeles, and I was busting out all of the blankets to put on the couch. My feet were freezing and I was wearing ponchos in the house. My DH thought I was crazy.

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Still, I’d take cold weather over scorching hot ones any day. I love staying in and cuddling with a cup of tea. Throw in a bowl of soup and I’m done for. Soup is actually one of the dishes that I feel comfortable cooking (and that’s saying a lot!). It’s lot a crockpot on the stove. Throw the ingredients together and let the soup simmer for a couple of minutes. Done.

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This was a warm and hearty soup. The lemon flavor truly shines through and meshes wonderfully with the orzo and chicken. Recipe adapted from Cooking Light.

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Lemon Chicken Orzo Soup

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 tablespoons dried onion
  • 3 cloves garlic, minced
  • 2 carrots, peeled and sliced into 1/4 inch thick
  • 1 celery stalk, thinly sliced
  • 4 cups water
  • 4 cups (2 cans) chicken stock
  • Juice of 2 lemons
  • 2 teaspoons dried basil
  • 2 teaspoons garlic powder
  • 8 oz (1.5 cups) orzo pasta
  • 2 chicken breasts, cubed
  • Salt and pepper, to taste

Directions

  1. In a large stockpot, heat the olive oil over medium-high heat. Add the onion, garlic, carrots, and celery and cook until tender, about 5 minutes.
  2. Add the chicken broth, lemon juice, dried basil, and garlic powder and bring to a boil. Cover, reduce heat to low, and cook for 20 minutes.
  3. Add the shredded chicken and orzo to the pot and cook for about 10 minutes, until the orzo is tender.
  4. Season with salt and pepper to taste before serving.
https://lovintheoven.com/lemon-chicken-orzo-soup/

Egg Noodles in Chicken Curry

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IMG_2324 We all know that I’m a terrible cook. I’ve embraced it by now and have accepted the fact that I’m just not going to make gourmet meals anytime soon. Even when it comes to making simple Vietnamese dishes, it’s hard for me to grasp the ingredients and directions. That’s why I’ll take a thirty minute meal whenever I can. The less time you have to spend in the kitchen, the easier the recipe, right? IMG_2309 I decided to do a little twist on an Asian inspired recipe by using No Yolks noodles instead of rice with curry. They’re cholesterol free noodles that cook up firm, smooth, and delicious. There’s No Yolks and No Other. I thought that their wide and flat shape would be great for scooping up curry sauce. I was right!IMG_2334 It was almost like having mini lasagna noodles with curry sauce instead of spaghetti sauce. No Yolks also makes noodles in whole grain, if you want something a little healthier with your meal. IMG_2337 This dish was great as is, but adding a couple of vegetables to the sauce would make it even better. Potatoes, green beans, and bell peppers are just a couple of extras that you could add. I loved the idea of subbing No Yolks Noodles for rice and can see myself doing that a lot more in our household. After I made this dish, I had some extra noodles leftover. Instead of making more sauce for it to go with, I thought of one of my favorite children’s meals. Noodles with butter and cheese! I never ate that meal as a child since it’s pretty foreign growing up in an Asian household, but all of my nieces and nephew adore it. I simply tossed the leftover noodles with melted butter, parmesan cheese, and fresh ground pepper. As simple as it sounds, I honestly think it’s my favorite way to eat noodles. IMG_2352 For other great recipes and ideas, you can try one of these twelve family-favorite, No Yolks noodle recipes:
Beef Casserole
Beef Stroganoff
Chicken Casserole
Chicken Noodle Soup
Goulash Recipe
Kugel Recipe
Lamb Stew
Spanish-Style Noodles
Tuna Noodle Casserole
Cheesy Noodles
Noodles Romanoff
Asian Noodle RecipeYou can also get a coupon for $1 off 2 bags of No Yolks Noodles here.This recipe was a bit spicy, so if you want it milder, decrease the amount of curry powder in your sauce. Recipe slightly adapted from The Kitchn.
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Egg Noodles in Chicken Curry

Ingredients

  • 2 tablespoons olive oil
  • 3 garlic cloves, roughly chopped
  • 2 tablespoons Thai red curry paste
  • 2 tablespoons curry powder
  • 1 cup coconut milk
  • 1/3 cup low-sodium chicken broth
  • 1 boneless skinless chicken breast, cut into bite-size pieces
  • 1 1/2 teaspoons sugar
  • 8 ounces No Yolks noodles

Directions

  1. Heat the garlic and oil in a medium saucepan over medium heat.
  2. Add the curry paste and curry powder and cook for another 30 seconds, stirring constantly.
  3. Add the coconut milk, chicken broth, chicken breast, and sugar. Stir everything together, making sure to evenly mix in the curry paste. Bring to a boil, then lower heat and simmer uncovered for about 30 minutes.
  4. Meanwhile, bring a large pot of salted water to a boil. Cook noodles according to package directions, timing it so that the noodles will be cooked when the curry is done simmering. Drain and divide between two bowls. Top with curry and the garnishes of your choice. Serve immediately.
https://lovintheoven.com/egg-noodles-chicken-curry/
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Lemon Pasta with Chicken, Spinach, and Tomatoes

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You know it’s been a while when you log onto WordPress and you have not one, but seven, updates to be installed. Now how did that happen?

The good news? I can officially call Southern California my home again. I’ve successfully moved back over the past week and am slowly trying to turn a house into a home. I even had to do my first “grown up” purchases this past week. Shopping for a refrigerator is a lot easier than buying a couch.

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Our refrigerator shopping was pretty painless since we had a very small space in the kitchen for it and there were only three refrigerators that could fit into the space. Obviously, we went with the cheapest one (helloooo wedding payments and student debt!).

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Our couch shopping experience was exactly the opposite of that. We went into a furniture store and saw an ad for a mix and match furniture set for only $1099. We found one that we liked and went to make the purchase. Long story short: the couch that we chose wasn’t supposed to be on the ad and the manager refused to sell it to us as advertised.

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Fast forward a couple of days later and numerous emails/phone calls to corporate, their twitter, facebook, and the BBB, we finally got a phone call today that they would honor their ad. I don’t understand why they couldn’t just do that in the first place.

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I mean, they even left the ad up after several days and didn’t change it after the whole fiasco with us. You’d think that a company would fix their mistake after a problem with a customer so that it’s not repeated again in the future. Nope, they decided to take their chances. That’s ballsy.

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So that’s that. We finally purchased a couch and a refrigerator. Now we’re just waiting for all of the pieces to be delivered so that we don’t have to sleep on the floor anymore (we’re also waiting on our mattress). I love sleeping on the floor, but my DF can’t stand it for the life of him.

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I have yet to try making a meal in the kitchen yet since we didn’t have a refrigerator the first three days we lived in this apartment. Now that we have a fridge, I still have to go to the grocery store to stock it. Oh, the joys of moving.

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It was also 104 degrees the day we moved in. Goodness gracious, LA!

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I’m actually craving a home cooked meal right now. We had to eat out the past couple of days (again, no refrigerator) for every single meal. As luxurious as that sounds, it actually kind of sucks.

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Even a simple pasta dish like this sounds great right about now, just as long as it’s made in my kitchen!

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This pasta was very simple and had tons of lemon flavor. I liked how the spinach and roma tomatoes added a little bit of color to the plain looking dish.

from the recipe crayon box

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Lemon Pasta with Chicken, Spinach, and Tomatoes

Serving Size: 4

Ingredients

  • 1/2 lb angel hair pasta
  • 4 cloves of garlic
  • 2 t. crushed red pepper
  • Perfect Chicken, cut into chunks
  • 2 lemons, zested and juiced
  • 3/4 c. heavy cream
  • 1 c. Parmesan, grated (or shredded)
  • 1 c. baby spinach, stems removed
  • 1/2 c. roma plum tomatoes, halved
  • 3 T. extra virgin olive oil

Directions

  1. Cook the pasta according to the instructions on the box. Drain and reserve 2-3 tablespoons of the pasta water.
  2. In a large skillet over low heat, cook the oil, garlic, and crushed pepper. Cook until the oil sizzles (about 7-10 minutes).
  3. Add in lemon juice, heavy cream, and the reserved pasta water to the garlic oil mixture. Cook over medium low heat until it just starts to bubble.
  4. Add the pasta, zest, and 3/4 c. Parmesan to the cream sauce. Toss for a minute or two.
  5. Add chicken, spinach, and tomatoes and mix evenly. Top with remaining cheese.
https://lovintheoven.com/lemon-pasta-with-chicken-spinach-and-tomatoes/

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