I live to eat

Six Degrees of Separation in Food…

Roasted chicken and vegetables became

Chicken Noodle Soup became

Leftover chicken noodle soup and homemade white bread became

French toast for brunch

Ok, well maybe that’s only four degrees of separation.  Last week we cooked at home a bunch and I feel like I had an epiphany.  One that said I can turn leftovers from a previous meal into something else.  Really? No more wasted food sitting in the fridge and pantry?   Whoooaahhh!  =)

My favorite was the chicken noodle soup. A touch too much pepper gave it a little kick that C seemed to like.  And it tasted great with the all the cold snowy ice mess we’ve been having in the Northwest.  All in all, everything that we fixed was excellent with exception to the white bread, but that just became french toast this morning anyway. Problem solved!

              

Shredded chicken
Chopped onions, carrots and celery

Chicken stock, egg noodles, veggies and chicken
Homemade white bread using Cuisinart Food Processor 

Voila, chicken noodle soup!  (And a glass of Pinor Nior…of course) 

I don’t have pictures of the Roasted Chicken but I promise it was wonderful and more than easy.  I threw some red potatoes, carrots, and onions in the roasting pan while cooking the chicken.  The French Toast recipe came from “What to Cook and How to Cook It” by Jane Hornby.  Here are the resources I used to make the “four degrees” of food.

Aunt P’s Roasted Chicken Recipe:

1  5lb roaster chicken

1 tablespoon tuscan seasoning

2 tablespoons mayonaisse

Clean chicken. With your hands, gently pull skin away from meat. Mix seasoning and mayo.  Spread over and under skin of chicken.  Cook at 350 degrees for 1 1/2 hours.

Cooking Light Chicken Noodle Soup recipe, January 2012

What to Cook and How to Cook It- French Toast recipe

Cuisinart Classic White Bread recipe

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