Crock Pot Chicken Noodle Soup

Delicious, quick, and easy. Modified from here.
Freezer modification: assemble all ingredients (including bouillon for the broth) except noodles and water for broth. Cut chicken into large pieces. Store in freezer bag, then put everything (including water) into crockpot.

Ingredients:

• 2 large chicken breasts
• 1 large onion, diced
• 3 large carrots, sliced
• 2 stalks celery, sliced
• 3 - 4 cloves garlic minced (=1/2 tsp powder)
• 1/2 tsp rosemary
• 1/2 tsp thyme
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 bay leaf
• 2 tsp chicken base
• 8 - 10 cups chicken broth
• 8 oz (=250g) egg noodles

Procedure:

Place chicken breasts in crockpot. Cover with veggies & spices. Add chicken base & broth. Cook on LOW 6–8 hours or on HIGH 3–4 hours. Add egg noodles about 20 minutes before serving to allow to cook. 

Tzatziki sauce

Ingredients:

• 3/4 English cucumber, partially peeled (striped) and sliced
• 1 tsp kosher salt, divided
• 4 to 5 garlic cloves, minced (=1/2 tsp. garlic powder)
• 1 tsp white vinegar
• 1 Tbsp olive oil
• 2 cups Greek yogurt
• 1/4 tsp ground pepper

Grate cucumber (in grater or food processor). Toss in 1/2 tsp salt. Squeeze cucumbers in mesh strainer (it takes a lot of squeezing!).

In large mixing bowl, combine, garlic, 1/2 tsp salt, white vinegar, and oil. Add cucumber, yogurt, and pepper. Mix and chill in fridge.

Chicken Shwarma

Delicious oven-baked shwarma. Recipe recommends marinading for three hours (or overnight), but can also cook without marinading. Original recipe calls for 1/2 tsp. ground cloves, but we never have them on hand.

Ingredients:

• 3/4 Tbsp ground cumin
• 3/4 Tbsp turmeric powder (or curry powder)
• 3/4 Tbsp ground coriander
• 3/4 Tbsp garlic powder
• 3/4 Tbsp paprika
• 1/2 tsp cayenne pepper
• Salt
• 8 boneless, skinless chicken thighs
• 1 large onion, thinly sliced
• 2 Tbsp lemon juice
• 1/3 cup olive oil

Procedure:

Combine spices (cumin, turmeric, coriander, garlic, paprika, and cayenne). 

Pat chicken dry, season with salt, and slice into bite-sized pieces. Place in large bowl, add spices and toss to coat. Add onions, lemon juice, and olive oil. Toss, cover, and place in fridge to marinate three hours (if possible).

Preheat oven to 425º (220ºC). Cover baking sheet with foil and spread chicken & onions evenly in one layer. Bake for 30 min. For crispier chicken, end under broiler.

Serve in pita with feta, salad, tomatoes, and tzatziki sauce. 

Zucchini, Red Pepper, and Carrot Pancakes

A delicious savory pancake. Great for dinner, could also try with breakfast. Reposted from here.

Ingredients:

• 3/4 cup grated zucchini
• 1/2 cup grated carrot
• 1/4 finely diced red bell pepper
• 2 Tbsp chopped fresh parsley
• 1/2 shredded or crumbled feta cheese
• 1/2 cup flour
• 1/4 tsp cayenne pepper 
• 1/4 tsp turmeric powder (or curry power)
• 1 egg, beaten
• 2 Tbsp heavy cream
• oil for frying
• salt and pepper to taste 

Procedure:

Combine ingredients. Warm oil in frying pan over medium heat. Form batter into small pancakes and fry until golden brown, about 4 minutes on either side.