Italian Style Homemade Chicken Soup (52 New Foods, Around the World Week 10)

Posted by Jennifer Tyler Lee on March 09, 2013 0 Comments

The easiest homemade chicken soup ever!

My littlest one was home sick this week. When those rosy red cheeks and tired eyes show up, chicken soup is first on the menu. It used to be that I would reach for a can of chicken soup from the pantry, but we’ve come so far in our 52 New Foods journey that when I grabbed that little red can this week I just couldn’t do a heat and eat. “I need to make it from scratch.” I resolved. My husband, the sweetheart that he is, headed out to the market at the crack of dawn with a simple list – carrots, celery, and an onion. I had some leftover Italian chicken in the fridge from dinner the previous night.

The beautiful thing about this recipe is that it is so darn easy to make and it results in a delicious, wholesome soup full of healthy ingredients. My son asked, “Why does chicken soup help to make me feel better when I am sick?” This question is one I’ve asked myself many times over. “I’m not sure,” I replied, “why do you think it helps?” His little hands wrapped around the bowl, sipping slowly he pondered this question and then responded, “Maybe the vegetables chase the bugs away.” I smiled a big smile and hugged him tight, “You know, I think you may be right. I’m glad that you’re feeling better.”

What we Liked: This easy Italian style homemade chicken soup isn’t just for chasing cold bugs away. It’s the perfect busy weeknight meal. Make our easy Italian chicken and save a few pieces as leftovers. Then use that tasty chicken to make this soup the next day. Serve it up with a gooey grilled cheese sandwich for a quick dinner, or pack it in the kids’ lunchboxes with a few whole grain crackers for crumbling.   

Italian Style Homemade Chicken Soup

Prep time: 5 minutes
Cook time: 15 minutes
Yield: Makes 6 to 8 servings
Crunch a Color points: 10 protein, 10 healthy grains, 10 green or orange

For a printable version of this recipe click here.

Ingredients:

4 cups organic chicken broth
2 cups cooked Italian chicken
2 cups cooked pasta (I like to use rotini)
1 cup water
3 celery stalks
2 carrots
½ onion
1 clove garlic
1 Tbsp olive oil
1 bay leaf
A few sprigs of fresh thyme
Salt and pepper to taste

Directions:

1. Chop the onion, carrots and celery into ¼” to ½” size pieces.

2. Heat a stockpot over medium, then add the olive oil, garlic and onions. Simmer gently until the onions are translucent, about 3 minutes. Add the carrots and celery and simmer 2 to 3 minutes more.

3. Add the chicken broth, water and the bay leaf. Bring to a boil, then reduce heat and simmer for 8 minutes.

4. While the broth is simmering, chop the chicken into bite size pieces. Add to the pot with the cooked pasta and heat 2 minutes more.

5. Season to taste with salt and pepper. Serve warm with a few sprigs of fresh thyme.

* Do you have a favorite homemade chicken soup recipe? Share your ideas!  

Craving more easy recipes to try? Catch up on last week’s new food: Mini Asparagus Frittata aka Savory Muffins

About the author: Jennifer Tyler Lee is a mom of two children and the creator of Crunch a Color® -- award-winning nutrition games that make healthy eating fun. Like most parents, she struggled to get her kids to eat healthy, balanced meals, so she decided to make it into a healthy eating game and she’s giving back to support non-profit kids’ nutrition programs. Winner of the Dr. Toy and Parent Tested, Parent Approved awards, Crunch a Color® has been featured by Jamie Oliver’s Food Revolution, Rachael Ray's Yum-O!, Laurie David’s Family Dinner, Kiwi Magazine, Dr. Greene, and Yum Food & Fun For Kids, among many others, as a simple, fun and playful way to get kids to eat healthy and try new foods. Jennifer’s passion is making mealtime fun and healthy for busy families. Her easy recipes, quick tips, and new food adventures are regularly featured at Pottery Barn Kids, Jamie Oliver’s Food Revolution, The Huffington Post, and on her weekly recipe blog at crunchacolor.com.

Read More

Mini Baked Asparagus Frittata aka Savory Muffins (52 New Foods, Around the World Week 9)

Posted by Jennifer Tyler Lee on March 04, 2013 3 Comments

Baked with asparagus, onions and eggs, this deliciously easy asparagus frittata recipe was a huge hit with my family. “Savory muffins!” my daughter exclaimed.

With spring on the horizon, my mind is dreaming of brunch. It is one of my most favorite meals to host because the cooking is easy (and can often be made ahead) and it’s usually during a bright spot in my day when I’m feeling energized and the kids are in a good mood.

No brunch would be complete without my Gram’s asparagus frittata. Having grown up in a big Italian family, there was always lots of food around when we gathered together. Each of my aunts had their domain – crispelles, ravioli, tomato sauce. The list goes on for miles. Among my Gram’s specialties was a simple Italian frittata chock-full of asparagus and ricotta. The smell of this dish simmering always transports me back to her kitchen at Easter time.

“Let’s take our 52 New Foods adventure to Italy” I cheered. There was no debate at the family table, as Italian dishes are some of our favorites. The only condition was that we make homemade pasta – which will be fun but challenging. I still haven’t mastered Gram’s pasta recipes. In the meantime, we decided frittata was an easy place to start.

What we Liked: Thinking the ricotta cheese might be too much for my picky eaters’ palette, I replaced it with mozzarella. To make it more fun, we made the frittata in individual muffin cups. We each personalized our “muffins” – some with more asparagus, some with less. To her surprise, my daughter even enjoyed the ones with asparagus. She liked them so much that she named them Savory Muffins. Bonus: they make an easy addition to your healthy lunchbox.   

Mini Baked Asparagus Frittata aka Savory Muffins

Prep time: 10 minutes
Cook time: 15 minutes
Yield: Makes 12 muffins
Crunch a Color points: 15 green

For a printable version of this recipe click here.

Ingredients:

1 bunch asparagus
10 eggs
1 potato
½ onion
½ cup shredded mozzarella
2 Tbsp olive oil
¼ tsp kosher salt

Directions:

1. Preheat the oven to 350 degrees. Lightly spray a muffin tin with oil.

2. Chop the asparagus, onion and potato into ¼” to ½” size pieces. When the kids are chopping, remind them to make a fist to keep their fingers safe!

3. Heat a frying pan over medium. Add the olive oil, then the onions. Sauté 2 to 3 minutes. Add the potatoes to the onions and sauté 3 to 4 minutes more. Finally, add the asparagus and mix together with the potatoes and onions. Simmer in the pan an additional 3 to 4 minutes (about 10 minutes total). Set aside in a small bowl.

4. In a large bowl, beat together the eggs and salt.

5. Pour the egg mixture into the greased baking cups, filling about halfway. Add a spoonful of the cooked vegetables to each cup and sprinkle with mozzarella. Add extra egg mixture to fill the cups almost all the way to the top.

Quick Tip: Let your kids personalize their muffins by adding the amount and kind of vegetables that they feel is right for them. Encourage them to make a couple of variations to give different tastes (and new veggies) a try.

6. Bake at 350 degrees for 15 to 17 minutes. Serve warm!

* Which veggies do you like to feature in your frittata? Share your ideas!  

Craving more easy recipes to try? Catch up on last week’s new food: Oven Baked Sweet Potato Fries.

About the author: Jennifer Tyler Lee is a mom of two children and the creator of Crunch a Color® -- award-winning nutrition games that make healthy eating fun. Like most parents, she struggled to get her kids to eat healthy, balanced meals, so she decided to make it into a healthy eating game and she’s giving back to support non-profit kids’ nutrition programs. Winner of the Dr. Toy and Parent Tested, Parent Approved awards, Crunch a Color® has been featured by Jamie Oliver’s Food Revolution, Rachael Ray's Yum-O!, Laurie David’s Family Dinner, Kiwi Magazine, Dr. Greene, and Yum Food & Fun For Kids, among many others, as a simple, fun and playful way to get kids to eat healthy and try new foods. Jennifer’s passion is making mealtime fun and healthy for busy families. Her easy recipes, quick tips, and new food adventures are regularly featured at Pottery Barn Kids, Jamie Oliver’s Food Revolution, The Huffington Post, and on her weekly recipe blog at crunchacolor.com.

Read More

Easy Asian Pear Sauce (52 New Foods, Around the World Week 1)

Posted by Jennifer Tyler Lee on January 07, 2013 2 Comments

Pear sauce made with crisp Asian pears and a hint of ginger is an easy and fun twist on homemade applesauce.

It’s 2013 and Crunch a Color’s 52 New Foods adventure is setting off on a tour around the world! Like the sun, we begin our journey in the East, sampling and savoring foods from Asia. What better way to get ready for the Lunar New Year than a stop at the fresh market in Chinatown!

A visit to San Francisco’s Chinatown would not be complete without heading home with a bushel full of sweet, crunchy Asian pears. Their flavor and texture is like a cross between an apple and a pear, and they are delicious sliced into wedges as a snack. But on this brisk January afternoon, my kids were craving a warm treat, so we whipped up a batch of Asian pear sauce with a hint of ginger, and not a drop of refined sugar: an easy and fun twist on homemade applesauce.

Asian Pear Sauce

Prep time: 10 minutes
Cook time: 25 to 30 minutes
Yield: Makes 6 cups
Crunch a Color points: 5 yellow

Ingredients:

2 pounds Asian pears
2 pounds Fuji apples
Juice from 1 lemon
1 Tbsp fresh ginger, finely chopped
1½ cups water

Directions:

1. Wash, peel, and core the Asian pears and apples. Chop the fruit into ¼” size pieces. This is a fun job for the kids to do!

2. Load all of the ingredients into a large pot and bring to a boil, then reduce heat and simmer for 25 to 30 minutes until the fruit is soft. The Asian pears will remain slightly crunchy compared to the apples.

3. Let the kids mash the fruit mixture with a potato masher until you achieve the texture you prefer. We made our sauce with small chunks of pear remaining.

4. Let cool, then enjoy with friends!

This delicious Asian pear sauce is a wholesome treat and an easy way to try something new alongside yogurt, roast chicken, or simply on its own as a healthy snack.

* What is your favorite way to enjoy Asian pears?

Craving more easy recipes to try? Catch up on last week’s recipe: Kumquat Jam

About the author: Jennifer Tyler Lee is a mom of two children and the creator of Crunch a Color® -- the award-winning nutrition games that make healthy eating fun. Like most parents, she struggled to get her kids to eat healthy, balanced meals, so she decided to make it into a healthy eating game and she’s giving back to support non-profit kids’ nutrition programs. Winner of the Dr. Toy and Parent Tested, Parent Approved awards, Crunch a Color® has been featured by Jamie Oliver’s Food Revolution, Laurie David’s Family Dinner, Kiwi Magazine, Dr. Greene, and Yum Food & Fun For Kids, among many others, as a simple, fun and playful way to get kids to eat healthy and try new foods. Jennifer’s passion is making mealtime fun, easy and healthy for busy families. Her easy recipes, quick tips, and new food adventures are regularly featured at Pottery Barn Kids, Jamie Oliver’s Food Revolution, The Huffington Post, and on her weekly recipe blog at crunchacolor.com.

Read More