Creamy Cucumber Salad

Sides and salads can be challenging in the sense of keeping them fresh, new, and interesting. We get stuck in what is quick and familiar. But I'd encourage you to begin this year with a resolution to not only cook more, but also, branch out and try new flavors, new cuisines and new recipes with new ingredients!

Check out this Creamy Cucumber-Dill Salad and add it to tonight's dinner like The Chicken Souvlaki Skewers or Asian Flank Steak or plain ol' hamburgers! This is a great addition and tasty alternative to same old salad!

(Adapted from Cook's Illustrated The Science of Good Cooking)

Equipment:
Mixing Bowl
Knife
Peeler
Cutting Board
Collander

Ingredients:
3 cucumbers, peeled, halved, and seeded
1 small red onion, sliced very thin
1 Tbls salt
1 cup sour cream
3 Tbls Apple Cider Vinegar
2 tsp sugar
1/8-1/4 cup fresh minced dill

Instructions:
1. Wash your hands.
2. Peel your cucumbers and slice lengthwise in half.

3. Use a spoon-tip to remove the seeds.
4. Slice the cucumber into 1/4" slices

5. Add the cucumber slices and thinly sliced onion to a colander.

6. Sprinkle with salt and let sit for at least 1hr, max 3 hrs. Rinse with cold water and pat dry.

7. Combine sour cream, vinegar, sugar, and dill in medium mixing bowl.

8. Add the cucumber / red onion mixture. Stir until combined.

9. That's it! Get a fork.
10. Easily made ahead a chilled in the fridge while you make the rest of dinner.

Creamy Chicken Noodle Soup

Depending on where you are living, the winds and temperatures have changed, reminding us that indeed "Winter Is Coming". Just like 'Game of Thrones' promises.  Don't wait to scurry for food and shelter.  Be prepared with this easy, homemade, twenty-minute bowl of goodness:  Creamy Chicken Noodle Soup.

Secret here is buying a roasted chicken on your way home rather than spending an hour to make it yourself.  Time is money as the saying goes, and this $5-7 is well worth the time you save.  Pitch in a french baguette with butter for soaking up the flavors.
Total Cost: Approx $10, and easily serves 3-4 people.

(Adapted with some change from Cooking Light's 'Super Easy Recipe Shortcuts' magazine)

Equipment:
5 quart sauce pan
Knife for chopping a few ingredients
Wooden spoon
Measuring spoons & cups

Ingredients:
1 stalk celery, diced
1 medium onion, diced
1 medium carrot, diced
2 Tablespoons olive oil
1 Tablespoon butter

4-5 cups of chicken broth (I use bouillon to save room in my cabinets, and simply follow the instructions to make broth)
1 cup water
2 cups of roasted chicken, chopped and shredded

2 Tablespoons of flour
1/3 cup half-and-half or milk

Kosher salt
Pepper

2 cups of egg noodles, uncooked

Instructions:
1. Wash your hands and cleaning space.
2. Prep your veggies.

3. Prepare your broth if you are using bouillon.

4. Prepare your thickener mixing flour with half-and-half and 1/4 cup of broth

5. Heat the olive oil and butter over MEDIUM-HIGH heat.

6. Saute the celery, onion, carrots until softened, approximately 8 minutes.

7. Add broth, water, and chicken to vegetables, and bring to a boil.

8. Add uncooked egg noodles and boil x 7 minutes or until tender.

9. Add flour mixture and cook until thickens, stirring constantly.

10. Adjust with salt and pepper to taste.

Prep some toast and butter or fill a bread bowl just like Panera's...just better!