cooked chicken, if using, and simmer uncovered for an additional 5–7 minutes, until noodles are cooked but not soft and the chicken is warmed through.
Spoon into bowls and top with minced green onions, if desired.
Store the chicken noodle soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 6 months.
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THE BEST WAY TO FIGHT A COLD
For an extra nutritional, feel-good punch for fighting a serious cold, add in an additional 8 cloves of garlic (minced), a 2" section of fresh ginger (cut into matchsticks), and 1 small Thai chili (minced). Toss them in just before you add the stock, and your cold will be gone before you know it!
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Dry Onion Soup Mix
The store-bought powdered dry onion soup mix that comes in a package contains anti-caking agents, preservatives, and other additives, but this homemade onion soup mix features all whole-food ingredients that taste fresh and would also be great on a pot roast or added to the French Onion Chip Dip (see recipe in Chapter 2 ) since it makes a quick addition and adds a ton of flavor to each dish.
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HANDS-ON: 5 minute
INACTIVE: none
INACTIVE: 5 minutes
DIFFICULTY LEVEL: ∗
YIELD: Serves 8; Makes 2 cups dry mix
COST PER SERVING: $
CALORIES: 40
FAT: 0 g
PROTEIN: 1 g
SODIUM: 596 mg
FIBER: 2 g
CARBOHYDRATES: 9 g
SUGAR: 2 g
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1 1 ⁄ 2 cups dried onion flakes
1 ⁄ 4 cup onion powder
2 tablespoons parsley flakes
2 teaspoons celery seed
2 teaspoons salt
1 teaspoon ground black pepper
1 tablespoon cornstarch or arrowroot powder
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In a large bowl, whisk all ingredients together until combined.
Store in an airtight container in a cool, dry place for 6–12 months.
To use in recipes, use 1 ⁄ 4 cup in place of one onion soup packet.
To prepare as soup, stir 1 ⁄ 4 cup into 1 cup boiling water. Serve immediately.
Baked Beans
Baked beans are the perfect addition to any barbecue! When they’re slow roasted in a Dutch oven, like they are in this recipe, they’re tender, scrumptious, and bursting with flavor. They also make a delicious and healthy side for any meal since you’ll never have to worry about what other additives may have made it into your beans.
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HANDS-ON: 15 minutes
INACTIVE: 24 hours
INACTIVE: 24 hours
DIFFICULTY LEVEL: ∗∗∗
YIELD: Serves 6; Makes 9 cups
COST PER SERVING: $ $
CALORIES: 624
FAT: 18 g
PROTEIN: 22 g
SODIUM: 573 mg
FIBER: 19 g
CARBOHYDRATES: 97 g
SUGAR: 45 g
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1 pound dried navy beans (about 2 cups), picked over and rinsed
1 medium yellow onion, ends trimmed, peeled, and left whole
8 whole cloves
1 (8-ounce) slab bacon or salt pork, trimmed and cut into 2" × 2" pieces (optional)
3 ⁄ 4 cup maple syrup
1 ⁄ 4 cup molasses
Dash of liquid smoke (optional)
2 tablespoons Dijon-style mustard
3 cups boiling water
1 ⁄ 2 cup ketchup
2 tablespoons apple cider or malt vinegar
Kosher salt and freshly ground black pepper, to taste
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First, soak the beans. Place the beans and 10 cups of water in a large saucepan. Add a splash of vinegar, cover, then let sit for 18 hours. Drain the beans in a colander, rinse in cold water, and set the beans aside.
Preheat the oven to 250°F. Stud the onion with the cloves and place it in a 6-quart Dutch oven along with the beans, bacon, maple syrup, molasses, liquid smoke (if using), mustard, and boiling water. Stir to combine. Cover pot and place in the oven. Cook, stirring occasionally, for 6–7 hours, adding the ketchup and vinegar about halfway through.
After 6 hours, check the beans. They are finished when the beans are tender and the liquid has reduced to a thick glaze. Cook for 1–2 more hours, if needed, then season with salt and pepper.
Serve immediately or store in the freezer in an airtight container for up to 3 months.
Refried Beans
This dish is perfect because it’s quick, frugal, and delicious! It also doubles well, if you have an 8-quart slow cooker at home. While this recipe creates thick