MakingBananaPancakes.com - Keith Pricktt's Food Blog

Homemade Chicken Noodle Soup

March 21st, 2009

Chicken Noodle Soup

This soup turned out SO delicious!  Rachel was impressed, I was impressed, what more is there to say?  Are you sick?  Someone you know?  Do you have a craving for a week’s worth of meals done in one batch?  Do you have a big gathering of family?  You have come to the right place then!  If you (…read more and get the recipe)

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  » By Keith Prickett

Homemade Chicken Broth [Updated]

March 15th, 2009

Salt-Free Homemade Chicken Broth Simmering

I was making chicken noodle soup the other today and needed some broth, so I went back and looked through my postings to find a recipe.  I wasn’t really happy with it so I updated it just a little and am re-posting it here.  I hope you enjoy it!

As you may have noticed I don’t use salt that much. I like to use unsalted butter, and I rarely put salt in anything I bake. I found that it is not necessary to add salt in order to have a delicious flavor. When I went on a salt-free kick way back when, I realized that chicken bouillon and store-bought chicken broths have a LOT of sodium (along with pretty much every thing else you buy at the grocery store). So I decided (…read more and get the recipe)

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  » By Keith Prickett

Sweet Potato Risotto

October 30th, 2008

Sweet Potato Risotto

I am still alive.  When my co-workers start mentioning that my blog is going stale, crusty and moldy then I know it is way past time to update!  I haven’t really stopped cooking, and in fact there was much that I wanted to share on here but the effort required was too much for me at the time!  I think it’s called laziness.  Well after a little persuasion I decided to post last night’s dinner — Sweet Potato Risotto. (…read more and get the recipe)

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  » By Keith Prickett

Linguine with Spicy Chorizo and Tomato Sauce

November 3rd, 2007

Linguine with Spicy Chorizo and Tomato Sauce

I’ve been craving pasta a lot lately. Rachel (my wife) and I went to Iovino’s last week and I ordered spaghetti (it was delicious). Before that I made homemade (with fresh tomatoes) spaghetti sauce and spaghetti with bread, olive oil and vinegar (one of my favorites). When I was thinking up menu items for this week’s menu I found a Linguine recipe in my “Nightly Special’s” book.

I knew it looked good, but I had NO idea how good it would actually be. I have to say the Chorizo is what made this recipe. It gives the sauce a spicy-delicious-amazing flavor. Rachel said it was probably the best linguine/spaghetti sauce she had ever had. That means it is REALLY good. So go ahead, try this one! Did I mention it takes only about 15-20 minutes to make?

Here’s what I did:

Adding the onionChorizo and Onion cookin’

Ingredients:

  • Linguine Noodles
  • 2-3 tablespoons Olive oil
  • 1/2 Large onion
  • 3-5 garlic cloves
  • 2-3 cups chorizo (spicy sausage)
  • two 14-oz cans of plain, crushed tomatoes (mine were actually stewed)
  • 1 cup of dry white wine
  • 15-30 large basil leaves

Adding wineCook the linguineDirections:

  1. Fill a pan 3/4 full of water (large enough to hold your linguine) and boil
  2. While the water boils get out your large heavy-bottom pan and heat up the olive oil on a medium heat
  3. Add the chopped onions and chorizo, for about 5 minutes
  4. Add the pressed garlic and stir
  5. Add both cans of tomatoes and wine
  6. lightly add kosher (or sea) salt and freshly ground pepper
  7. Stir occasionally and let simmer for 5-10 minutes (I had to turn up the heat here to reduce the juicy tomato sauce — I don’t like mine too watery)
  8. While that’s simmering, throw the noodles into the boiling water and cook them as the package directs (until Al dente)
  9. When the sauce is almost done add the basil leaves and stir lightly to mix
  10. Mound some noodles on each plate
  11. Add some sauce, making sure to get chorizo and basil on each plate.
  12. YUM! YUM! YUM!

I really hope you enjoy it!

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  » By Keith Prickett