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Chicken Vegetable Soup May 5, 2012

Filed under: Soup's On,Soups and Salads — Queen of Cibo @ 12:00 am
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2 boneless, skinless chicken breasts, cut into bite-sized pieces

4 cups chicken stock*

1 tbsp. olive oil

2 carrots, cut into ½-inch disks

2 stalks of celery, diced

1 ½ tbsp. minced garlic – they sell jars of ready-to-use minced garlic at the supermarket

6 cups of fresh baby spinach, cut finely

3 tbsp. basil

Salt and pepper to taste

*At supermarkets there are cartons of ready-to-use chicken stock. I obviously recommend using a measuring cup, but 4 cups is roughly half of one carton.


Put the chicken in a pot and add the chicken stock to cover the breasts. Cook the chicken in the broth on a low-medium heat setting for 10 minutes, and then set aside to cool.

Meanwhile, in a larger pot, heat the oil on a medium heat setting. Once hot, add the carrot, celery and garlic. Add the chicken and stock to this pot now, and let simmer for 10 minutes. After 10 minutes, add the spinach and let simmer for 5 minutes more.

Stir in the basil and what salt and pepper you feel it needs.

This is of course optional, but serving this soup with crusty Italian bread is a great bonus.

Serves 4. 


Provençal Soup May 4, 2012

Filed under: Soup's On,Soups and Salads — Queen of Cibo @ 2:05 pm
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2 tbsp. olive oil

1 medium onion, diced

1 potato, peeled and diced

1 carrot, cut into ½-inch disks

1 yellow bell pepper, de-seeded and diced

4 cups of vegetable stock*

2 stalks of celery, chopped

1 can of stewed tomatoes

Salt and pepper to taste

*At the supermarket, there are cartons of ready-to-use stock. I would obviously recommend using a measuring cup, but 4 cups is roughly half of a carton.


In a large pot on a medium heat setting, heat the oil. Once hot, add the onion, potato, carrot and yellow pepper, and cook for 5 minutes or until the onion appears golden-brown.

Add the stock and the celery, and bring to a boil. Once boiling, cover the pot and let the soup simmer for 10 minutes, or until all your vegetables are tender.

Then, remove the cover and add the tomatoes, salt and pepper. Let simmer for about 10 minutes more and serve.

Serves 4. 


Mushroom Barley Soup May 3, 2012

Filed under: Soup's On,Soups and Salads — Queen of Cibo @ 3:00 pm
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4 tbsp. olive oil

1 large onion, diced

8 cups (or 1 carton) of beef stock

1 medium carrot, peeled and cut into large yet bite-sized pieces

1 large potato, peeled and diced

½ cup barley

1 bay leaf

½ tsp. dried dill

1 package of white button mushrooms, washed and sliced

1 ½ tbsp. lemon juice


In a large pot on a medium heat setting, heat 2 tbsp. of the oil. Once hot, add the onion and sauté until the onion is soft. Add the beef stock and bring to a boil. Once boiling, add the carrot, potato, barley, bay leaf and dill. Simmer, covered, for an hour.

When the hour has passed, in a large pan and using the other 2 tbsp. of oil, fry the mushrooms for 3 minutes. Then, add to the soup and let simmer for 15 minutes more. Stir in salt and pepper at this point if needed, and add the lemon juice.

Serve while hot.

Serves 8. 


Beefy Macaroni May 2, 2012

Filed under: Dinner Time,Where's the Beef? — Queen of Cibo @ 3:55 pm
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1 lb. lean ground beef

2 cups of uncooked elbow macaroni

3 8-oz. cans of tomato sauce (I prefer Hunt’s)

½ tsp. onion powder

1 tsp. paprika

1 tsp. Italian seasoning

½ tsp. garlic powder

¼ tsp. black pepper

Salt to taste


In a large frying pan, brown the beef and drain excess fat.

Meanwhile, in a large pot on a high heat setting, bring water and a dash of salt to a boil and once boiling, add the macaroni and cook for 10 minutes or to your liking. Drain pasta.

Add the beef to the macaroni, and then add the onion powder, Italian seasoning, garlic powder and black pepper. Toss well and serve immediately.

Serves 6.


Melon Soup

Filed under: Soup's On,Soups and Salads — Queen of Cibo @ 2:07 pm
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3 cups of cantaloupe, diced

½ tbsp. lemon juice

½ tsp. basil


Place the cantaloupe, lemon juice and basil in a blender, and blend until smooth. Serve chilled.

Serves 2.


Fruity Cereal

Filed under: Rise 'n' Shine — Queen of Cibo @ 8:00 am
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¼ cup quick-cooking oats (found in supermarkets in a canister, right next to the instant oatmeal)

½ cup skim milk

¼ cup nonfat yogurt—personally, I suggest vanilla but plain also works well

½ cup orange juice

1 apple, peeled, cored and cut into bite-sized pieces

1 ½ tbsp. honey (optional)


In a medium bowl, combine the oats, milk and yogurt. Let the mixture stand for 5 minutes—this way, the oats will soften up.

Stir in the juice and the apple pieces, and if you’re using it, the honey.

Serves 2.


Pork Chops May 1, 2012

Filed under: Dinner Time,This Little Piggy... — Queen of Cibo @ 5:00 pm
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4 center-cut, boneless pork chops, about 4 oz. each – for best cuts, speak to a butcher

½ tsp. garlic salt

½ tsp. black pepper

1 ½ cups parsley

½ cup Dijon mustard

3 tsp. Italian-style bread crumbs

½ tsp. thyme


Preheat your oven to 500 degrees.

Sprinkle both sides of each pork chop with garlic salt and pepper, and place them in a baking dish.

Then, in a medium-sized bowl, combine the parsley, mustard, bread crumbs and thyme. Spoon this mixture over each pork chop, packing it down with your fingers.

Bake at 500 degrees for 5 minutes, but then turn off the oven and cook—without opening the oven door—for 35 minutes more.

Serve immediately, preferably with Rice-a-Roni pork-flavored rice and carrots.

Serves 4.