Herbed Chicken and White Bean Soup
by theUngourmet
Serves about 4
1 tbsp olive oil
2 cloves minced garlic
4 cups chicken stock
2 cups cooked small white beans (I used navy beans)
1 cup fresh or frozen sliced carrots
2 boneless/skinless chicken breasts (or thighs), cubed
1 tsp dried thyme
1/2 tsp dried crushed rosemary
kosher salt and cracked black pepper to taste
1 tbsp olive oil
1/2 cup elbow macaroni
grated Parmesan cheese
In a medium sized pot or dutch oven, saute the garlic in 1 tbsp of olive oil. Add the stock, beans, carrots, chicken, herbs, salt, pepper and olive oil. Bring to a boil. Reduce heat and simmer for about 20 minutes. Add the pasta and cook until tender. Garnish with grated Parmesan.
Whole Wheat Corn and Parmesan Biscuits
by theUngourmet
2 cups whole wheat pastry flour
2/3 cup fine corn meal (I used pre-cooked white corn meal)
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 stick cold butter, cut into cubes
3/4 cup milk
1/2 cup Parmesan cheese, finely grated
melted butter
Preheat oven to 425 degrees.
In a large bowl combine flour, corn meal, baking powder, baking soda and salt. Cut in the cold butter. Stir in the Parmesan. Stir in the milk. Place dough on a well floured board and knead about 8 times. Roll out to 1/2 inch thickness. Cut out biscuits using a glass or biscuit cutter. Place on an ungreased baking sheet. Brush top of biscuits with melted butter. Bake for 8-10 minutes until golden brown.
