Everyone defines healthy differently. To some healthy is low carb, to others it's low fat, and to others it's all natural. I tend to fall in the last category. I might eat cookies, but they are usually homemade and made with real ingredients rather than chemicals and artificial junk (although I do love Oreos... so... you know...) When I was contacted by the people of Better Than Bouillion I was excited to see their products. Landon is a big fan of that fake chicken taste that can only be achieved with bouillon, but I was reluctant to use it until I found this product. I've been using it for over a month now and really am a fan. They were kind enough to send me three jars and I've tried and enjoyed all three (vegetable, chicken, and mushroom).
I wanted to use this product to recreate one of my favorite "junk foods." Pasta sides is a product I loved as a kid but now that I cook a lot I don't find it as appealing. I tend to find the flavors fake tasting. I wanted to try to recreate my favorite- the chicken noodles- but from scratch. Does this taste like that? Not really. But was it good? Oh yes- very. We all loved it and enjoyed this. It takes minimal effort and is full of flavor.
Best of all- two of you will get to win FIVE jars of your choice of this bouillon! I'm going to pick one winner from the blog comments and one winner from facebook. Do you follow me on facebook? If not please like my page for your second chance to enter!
To enter, leave a comment on this post telling me which flavor you'd most want to try. They have Au Jus Base, Beef Base, Chicken Base, Chili Base, Clam Base, Fish Base, Ham Base, Lobster Base, Mushroom Base, Turkey Base, and Vegetable Base. One entry per person. Your comment will not appear immediately since I monitor comments. For your second entry please go to my facebook page. Contest ends Wednesday at midnight! Please be sure to leave your email in the comment!
Source: Stephanie Cooks Original
1/2 pound egg noodles
1 tsp olive oil
1 tsp butter
1/2 cup mushrooms, diced
1 tbsp flour
1/3 cup marsala wine
1.5 cups broth
1 tsp chicken bouillon
1 tsp tomato paste
1 tsp garlic powder
1 tbsp parsley
1- Cook egg noodles according to packaging directions.
2- In a skillet, combine the oil and butter and heat over medium heat. Add the mushrooms and saute until they start to get soft. Cover with the flour and stir, cook about 1 minute.
3- Turn the heat up to high. Add the marsala wine to deglaze the pan. Stir in the broth, bouillon, tomato paste, garlic powder, and parsley. Cook over high heat until the sauce starts to thicken. Add the noodles and continue to cook over high heat until all the liquid is absorbed.