I need to donate more money to charity. I like the idea of getting more during income tax season and helping people at the same time.

Cooking Challenge 2010 - Skillet Ginger Chicken with Cilantro and Lime

I just had a great thought. Since a few of you guys are foodies like me, I figured you might want to play along with the Cooking Challenge and actually make the food as well. Hello! So I'm posting the recipe before I make it, in case you're so inclined to give it a shot. I'll post my photos and reactions afterward.

INGREDIENTS:

• 8 oz vermicelli or whole-wheat angel hair pasta (dry)
• 2 tsp peanut oil
• 3 cloves garlic, minced
• 1 tbsp minced fresh ginger
• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• ¼ cup reduced-sodium soy sauce
• 2 tsp toasted sesame oil
• 2 tbsp fresh lime juice
• ¼ cup chopped fresh cilantro
• ¼ cup chopped scallions (white and green parts)
• Lime wedges for garnish (optional)

INSTRUCTIONS:

1. Cook pasta according to package directions. Drain, reserving ¼ cup of cooking water.
2. Meanwhile, heat peanut oil in a large skillet over medium-high heat. Add garlic and ginger, and cook 1 minute. Add chicken and cook until golden brown on all sides, about 3 to 5 minutes. Add reserved cooking water, soy sauce, sesame oil and lime juice. Bring to a simmer. Add pasta and cook 1 minute to heat through, stirring frequently.
3. Remove from heat and stir in cilantro and scallions. Serve with lime wedges on the side, if desired.

NUTRITIONAL BONUS:
Chicken is an essential source of vitamin B3 (aka niacin), which is necessary for the body to convert protein, fats and carbs into usable energy. You should have no trouble converting the macronutrients in Miller’s skillet dish – one serving offers over 66 percent of your daily need of the B vitamin.

Cooking Challenge 2010 - Italian Wedding Soup

One of my absolute favorite soups. I'm a sucker for Campbell's microwaveable bowls. This was a chance to make my own, healthier version.

Italian Wedding Soup
Ingredients
1/2 lb lean ground beef or 1/2 lb. meat loaf mix (ground beef and pork)
1 egg, slightly beaten
2 tablespoons breadcrumbs
1 tablespoon parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon onion powder
5 3/4 cups chicken broth
2 cups chopped escarole or chopped spinach
1/2 cup orzo pasta, uncooked
1/3 cup finely chopped carrot
grated parmesan cheese

Directions
In medium bowl combine, meat, egg,bread crumbs, parmesan cheese, basil& onion powder; shape into 3/4" balls.

In large sauce pan, heat broth to boiling; stir in spinach, orzo, carrot & meatballs. Return to boil;reduce heat to medium. Cook at slow boil for 10 minutes or until orzo is tender. Stir frequently to avoid sticking. Serve with additional Parmesan cheese sprinkled on top.

So, I forgot to take a picture of the finished product, but here are a few of the preparation. 

 Chopped spinach and onions 

Getting the meatballs ready -- they are a beast to prepare!

They're tiny, but flavor packed

I made a batch of this last night and ate it for lunch today.

The meatballs are pretty amazing. I'm pretty proud of those. Very very flavorful.

As far as preparation goes, I grated some baby carrots I had on hand directly into my boiling broth, and added some diced red onion (also on hand) because the soup I usually buy has onion in it. I also added a little bit of garlic powder to my meatballs. And I used ground chicken meat and whole wheat breadcrumbs to make my meatballs.

The meatballs were a time consuming process. And I wish I had the patience to make them even tinier. I used acini di pepe pasta -- the small round pastaballs -- instead of orzo and I love them. I also added some extra broth this morning because overnight, the pasta soaked up a lot of it.

I love this soup and it feels good to be eating something I really like and know exactly what is in it. Plus, beyond the meatball labor, it was pretty easy and I get WAY MORE than Campbells will ever fit into those little microwavable bowls. I could always make the meatballs ahead of time, freeze them and have them on deck to pop into this simple soup. 

Probably not something I'll make every week, but nice to know how to do it.
I give it 4 out of 5 stars.

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