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Nana’s Chicken Noodle Soup

Brought to you by Jessica Siegel, Gelson's Staff Registered Dietitian 

Serves 8

Chicken soup may have medicinal properties that help fight cold symptoms—and it sure feels good to eat when you’re under the weather.  This recipe makes a whole meal in a bowl.  If you don’t have time to do the extended simmering in step 2, you can stir in a teaspoon of Better than Bouillon organic roasted chicken base at the end.

1 whole organic chicken cut into 10 pieces, skin removed, excess fat trimmed
1 16-ounce bag organic baby carrots, half coarsely chopped, half sliced into ¼-inch rounds and reserved for step 2
8 organic celery stalks, 4 coarsely chopped, 4 sliced into ¼-inch pieces and reserved for step 2
1 onion, peeled and quartered
1 leek, trimmed of green top and washed well
1 small parsnip
1 bunch dill, tied with twine
1 head cauliflower, preferably organic, cut into bite-sized florets
1 package golden or white enoki mushrooms, root end discarded
½-1 teaspoon Le Saunier de Camargue fleur de sel sea salt
½-1 teaspoon pepper
1 12-ounce bag Manischewitz fine egg noodles, cooked just before soup is done

  1. Place the chicken in a large stockpot.  Cover by 1/2 inch with filtered water; cover and cook over high heat until just boiling.  Remove the lid, and using an angled spoon, skim the film that rises to the top over the next 30 minutes of cooking.  Once most of the film is removed, add in coarsely chopped carrots and celery, onion, and leek. Simmer uncovered, for 30 minutes and add whole parsnip.  Simmer uncovered 30-60 minutes longer, until the flavor begins to intensify.
  2. Strain into a clean pot.  Discard the cooked vegetables and keep the chicken.  Add remaining sliced carrots, celery, dill, and cauliflower pieces.  Cover and cook over medium heat until the carrots are tender, about 20 minutes.  Taste and season with salt and pepper.  Add mushrooms and cook uncovered, about three minutes.  If soup is too bland, let it continue to cook uncovered until the flavor is just right.  Remove the dill.
  3. Meanwhile, when the chicken is cool enough to handle, shred it and discard the bones while the soup continues to cook.
  4. Spoon cooked noodles and chicken into soup bowls and ladle in soup and vegetables.  Serve immediately.

Each bowl contains:

Calories

310

Fat

4g

Saturated Fat

Trans Fat

1g

0g

Cholesterol

60mg

Sodium

340mg

Total Carbohydrate

37g

Dietary Fiber

4g

Sugars

4g

Protein

30g

Vitamin A

80% DV

Vitamin C

35% DV

Calcium

3% DV

Iron

15% DV

Sablefish with Mushrooms                       

Brought to you by Jessica Siegel, Gelson's Staff Registered Dietitian 

Serves 4

This delicious, umami-rich recipe is definitely going into my family’s regular dinner rotation! It’s really easy to prepare but it looks and tastes fancy. Our seafood specialists can remove the skin of the fish for you at the counter, but you’ll need to remove the bones after the fish is cooked. I order pieces from the tail end for my kids to reduce the possibility of finding any bones.

3 tablespoons Napa Valley organic extra virgin olive oil, divided
8 ounces shiitake mushrooms, thinly sliced
1 3.5-ounce package Bunashimeji mushrooms, base discarded, mushrooms separated
1 3.5-ounce package Maitake mushrooms, base discarded, mushrooms separated
4 large organic garlic cloves, chopped
1 heaping tablespoon minced shallots
1 packed tablespoon minced thyme
1/4 packed cup chopped Italian parsley, plus more for garnish
3/4 cup white wine such as pinot grigio or sauvignon blanc
2 teaspoons San-J tamari lite reduced sodium soy sauce
1 teaspoon lemon zest
1 teaspoon lemon juice
4 6-ounce pieces sablefish with skin removed
½ teaspoon Le Saunier de Camargue fleur de sel sea salt
½ teaspoon pepper
2 tablespoons grated Reggiano Parmesan cheese
1 8-ounce bag Mann’s stringless sugar snap peas, washed but not dried

1.  Preheat oven to 400°Fahrenheit.

2. Heat 2 tablespoons olive oil in a large sauté pan over medium-high heat. Add mushrooms and cook until they begin to soften and brown, stirring frequently. Add garlic, shallots, thyme, and parsley. Toss well and stir in wine and reduce heat to low. Simmer until liquid is almost evaporated, while scraping up the brown bits from the bottom of the pan. Remove from heat and stir in tamari, lemon zest and lemon juice.

3. Spray a baking dish with sides (preferably glass) with olive oil cooking spray or grease with olive oil on a paper towel. Place fish skin side down in the oiled dish. Season tops with salt and pepper. Spoon mushrooms on top and sprinkle with parmesan cheese. Drizzle with remaining tablespoon olive oil. Cook for 17-20 minutes until fish is tender in the center when pierced with a fork.

4. When fish is almost done cooking, microwave snap peas for up to 2 minutes on high until plump and bright green.

5. Divide snap peas among 4 plates to make a bed for the fish. Top with cooked fish and mushrooms. Garnish with minced parsley.

Each piece of fish with mushrooms contains:

Calories

530

Fat

37g

Saturated Fat

7g

Trans Fat

0g

Cholesterol

80mg

Sodium

390mg

Total Carbohydrate

15g

Dietary Fiber

5g

Sugars

4g

Protein

28g

Vitamin A

30% DV

Vitamin C

34% DV

Calcium

15% DV

Iron

23% DV

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