What to Eat on Rainy Days

A rainy day will keep you home without getting wet, but usually, you will crave having tasty
food when the gloomy weather has ruined your day. Below is a menu that could fill you up and
make you satisfied when God’s tears are pouring outside. I have added some of my ideas into
these recipes and I hope they will fill your stomach with warmth.

Appetizer:

• Garlic Bread
• Any kind of toasted bread

Main dishes (choose one of them you like):

Chicken Noodle Soup

• Ingredients
  • 2 quarts water
  • 8 teaspoons chicken bouillon granules
  • 6-1/2 cups uncooked wide egg noodles
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 3 cups cubed cooked chicken
  • 1 cup sour cream
  • Minced fresh parsley

• Directions
  • In a large saucepan, bring water and bouillon to a boil. Add noodles (egg noodles or macaroni); cook, uncovered, until tender, about 10 minutes. Do not drain. Add soup and chicken; heat through.
  • Remove from the heat; stir in the sour cream. Sprinkle with minced parsley.

Chicken with Mushroom Sauce (with rice or spaghetti)

• Ingredients
  • 2 teaspoons cornstarch
  • 1/2 cup fat-free milk
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 pound sliced fresh mushrooms
  • 1/2 medium onion, thinly sliced
  • 1/4 cup sherry or chicken broth
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

• Directions
  • Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness. · In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from the pan.
  • In the same pan, heat butter over medium-high heat; sauté mushrooms and onion until tender. Stir in sherry, salt and pepper; bring to a boil. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through.
  • Rice, Spaghetti or Bread are suggested to be added when the dish is served.

Baked Cheddar Eggs & Potatoes

• Ingredients
  • 3 tablespoons butter
  • 1-1/2 pounds red potatoes, chopped
  • 1/4 cup minced fresh parsley
  • 2 garlic cloves, minced
  • 3/4 teaspoon kosher salt
  • 1/8 teaspoon pepper
  • 8 large eggs
  • 1/2 cup shredded extra-sharp cheddar cheese

• Directions
  • Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, heat butter over medium-high heat. Add potatoes; cook and stir until golden brown and tender. Stir in parsley, garlic, salt and pepper. With the back of a spoon, make 4 wells in the potato mixture; break 2 eggs into each well.
  • Bake until egg whites are completely set and yolks begin to thicken but are not hard, 9-11 minutes. Sprinkle with cheese; bake until cheese is melted, about 1 minute.

Drinks/ Soup:

1) Green tea
2) Milk
3) Ginger Butternut Squash Soup

• Ingredients
  • 2 pounds pre-cut butternut squash
  • 1/2 medium onion
  • 2 teaspoons fresh ginger
  • 1 medium garlic clove
  • 4 cups vegetable stock
  • Splash of olive oil
  • Salt & pepper to taste

• Directions
  • Coarsely chop the onion and finely dice the ginger and garlic.
  • Place the chopped onion in a large stock-pot with a splash of olive oil. Sauté over medium heat until translucent, about 5 minutes. Add the ginger and garlic and sauté for another 2 minutes.
  • Drop in the butternut squash and then the vegetable stock. Increase heat to medium-high and boil for 20-30 minutes, or until squash is tender.
  • Remove soup from the heat and let cool slightly before pureeing with an immersion blender (or normal blender).

Dessert:

Chocolate Wafer Ice Cream Sandwiches

• Ingredients
  • 1 box chocolate wafer cookies
  • 1 quart ice cream, softened
  • 1 package mini chocolate chips

• Directions
  • On a cookie sheet place 15 chocolate wafers flat side up.
  • Working quickly, top each wafer with a small scoop of ice cream.
  • Top each sandwich with another wafer, flat side down.
  • Gently push the top wafers down until the ice cream comes to the edge of the wafer cookies.
  • Freeze for one hour, or until firm.
  • Roll each ice cream sandwich in mini chocolates chips so that all the exposed ice cream is covered.
  • Cover and freeze until ready to serve.

Although the daylight is unable to light up your room on a rainy day, I hope the food you try
from the above recipes could brighten you up with different fruit colors!

Recipes from:
https://www.tasteofhome.com/collection/rainy-day-recipes/
https://www.brit.co/butternut-squash-soup/
https://www.allrecipes.com/recipe/110311/chocolate-wafer-ice-cream-sandwiches/

• cooking
• easy recipes
• Rainy Day