(food sizzling) So this is a meat free
chicken noodle soup,
it's chickpea noodle soup.
Aha. Ah, how clever.
I like it.
So we're gonna take a vegetable stock and vegetable base
and turn it into a really tasty alternative,
still full of protein and vitamins--
This is so good, this is what I try to do every Monday,
we do in our family, meatless Monday.
A meatless Monday! So this
is the perfect meal for that. This is perfect!
(chimes tinkling) (air whooshing)
This is great, so this is just carrot, celery, onion,
cooking down with some leeks in a little bit of olive oil.
Okay? And I see a bay leaf right?
And a bay leaf, one fresh bay leaf.
And then from the grocery store
you can find fresh tumeric, or you can use a little ground.
Ginger and tumeric give this a really unusual flavor.
You wanna grate any ginger-ginger?
(giggling) Yeah, I would love to.
This side, and you can lean the grater
right over the pot itself. Do this side you said?
Yup, so tumeric root you can get
in your grocery stores now.
I got that piece at Whole Foods sells it.
They look like pods,
like right before a butterfly peeks out.
Oh? Yeah.
I've never noticed that but I'm sure they're there.
But of course, lots of us have it right in our pantry.
Yes, and I'll do a little bit of this.
And these are both great for your digestion
anti inflammatory, they're really tasty--
And it smells so good. It smells amazing.
And when we introduce something to noodle soup,
and add in complex layers of flavor
that's how we build kids palates.
Okay.
So don't dumb down your food.
And I don't and you know what?
I fight about this with Ben all the time.
I say, 'cause he's like, don't make it fancy,
they're not gonna like it but--
Well Ben is wrong and you are right.
All right, I'm taking it. (audience laughing)
Rachael Ray said it.
So cumin and coriander go in next,
so it's sort of like an introduction to a curry.
Yes. Basically.
All right?
So we've got a little cumin and a little coriander.
Stir that around with the ginger and tumeric
and of course you can use dried
ground ginger and tumeric too.
And then we're going to grate in some garlic,
'cause I put garlic in everything.
And you always grate it instead of like chopping?
I do, it's just easy and fast,
and I make these little grater things with silicone feet
so I can put them on a hot pot.
Right, this is very smart. And just drop 'em
right in there. Oh I like all of these.
One might fall of a truck for ya Ging.
(audience laughing)
I might find one in my kitchen soon.
No, so okay. So stir that together.
Then throw in the stock,
Yeah? Some vegetable stock.
Both? Well like,
at least six cups,
'cause you gotta add the noodles to it at the end.
So yeah, go ahead, throw in both quarts.
Now, at the end,
I cook the noodles on the side, right, egg noodles.
And I put just a dab of neutral oil,
so that they don't stick together
and I keep them separate unless the family's
gonna eat the whole pot that night.
So the noodles-- You can add 'em.
Right so that the noodles don't get overcooked.
Yeah. I hate gummy noodles.
Oh they're so gross when they're that way and that's--
but we make this is great because it is smart for me
because we can make this
and then the kids eat it the next day for lunch,
they eat it, I feed them the same thing
for like four days in a row.
That's fine. (audience laughing)
Is that bad? (laughing)
Not at all.
My mom would make three or four things
and that's what we would eat as we liked,
and mix and match all week long.
Throw in any kinds of greens,
chard, kale, I liked kale before kale was cool.
Spinach-- (audience clapping)
Then instead of chicken, we add chickpeas.
One can of whole
and one can ground up in your food processor
to improve the texture.
Thickens up a little. Oh makes it creamy.
That is smart! And then,
the part everybody loves, the noodles.
And this, adding this right here,
makes every single, Miles, Adrian and Ben
are ecstatic at this point.
Once they get egg noodles, they will eat it, trust me.
Whatever else is in the pot, they don't care,
they wanna get the noodles.
(chuckling) It looks so good, it smells great.
I know right?
Do you use like a fresh bay leaf always--
Always. Mine are really dry
in my drawer, is that bad?
Yeah, they've probably been there for years too, right?
(chuckling) Yeah.
They're only supposed to be is spices ideally,
six to twelve months maximum.
We've definitely moved three places with those bay leaves,
yeah, gotta get rid of those.
Bay leaves, fresh bay leaves,
will keep for weeks in your fridge.
Okay. So don't be afraid
to bring some home.
And then I always finish with fresh herbs--
Yeah, chives, dill.
Lemon juice,
a little acidity right before you serve.
You don't even use your squeezer, look at you.
And brightness, no just squeeze cut side up,
so that the pits stay with the lemon.
Okay.
John usually has those squisher things
over on the bar setup,
I'm not allowed to touch anything in his world.
See, and I use it too, and this is the bad part,
is I always have it for the limes,
and both my kids know
I like a little tequilla with some lime in it.
(laughing) So they know what this is for.
Mommy's having her special juice.
(chuckling) Yeah.
Well no, Adrian calls it the te-quilla.
Te-quilla! (audience laughing)
(laughing) That's adorable.
Okay, we're gonna let this cool while we chat,
let's go down on the end, I'll put the herbs on.
(audience cheering) (chimes tinkling)
(chimes tinkling)