My little brother — you know, the one who didn’t eat anything other than meat and cheese on his tacos until the age of 18 — he made HOMEMADE sushi rolls the other day. Yep, he and his girlfriend not only made sushi, but they recorded doing so on video which was promptly uploaded to Facebook to be shared.
I “liked” the video. I mean, I’m seriously, seriously impressed. He was even able to share that the sushi rice was able to be found at their local Chicagoland grocer. My little brother went to the grocery store looking for sushi rice? Still trying to envision that one…
Oh my, little brother of mine….you’ve come so, so far.
Honestly, though…these sushi rolls looked pretty killer. A little on the girth-y side, but delicious nonetheless. Plus, there was avocado and cucumber in the rolls (2 green foods!!), and my brother patted the rice smoothly against the seaweed sheets in a expert fashion rather effortlessly, I must say.
I was quick to request homemade sushi from him…to which he happily obliged. I think he takes any and every opportunity to show off his culinary skills and so long as my taste buds and stomach are on the receiving end of that, I’m all for it.
I, on the other hand, have reverted back to oldie but goodie recipes. A recipe that probably shouldn’t work as well as it does. You just don’t see soups made like this — basically, simmering the veggies, not sauteing first. It’s half lazy and half genius.
You see, your broth takes on all the flavors of the ingredients while reducing the amount of time and the effort in babysitting the pot. In short, it’s nearly impossible to mess up this recipe. You throw everything in a pot and let it go — easy peasy. The real beauty of the soup, however, is in that it is packed with all the good stuff – veggies, chicken, and of course, noodles. There’s lots of goodies in every bite.
- 64 oz low-sodium chicken broth
- 1 lb (5-6 whole) carrots, finely diced
- 3 large celery stalks, finely diced
- 4 cups (6 oz) dry egg noodles
- 14 oz rotisserie chicken (skin removed)
- ½ tsp black pepper
- Bring the chicken broth to a simmer in a large pot over medium-high heat. Add the carrots and celery and cook for 8-10 minutes, or until softened.
- Add the noodles and cook for 3-4 minutes, until partially cooked.
- Add the chicken and black pepper; cook an additional 2-3 minutes. Serve hot.
It’s getting closer to Friday! 😀