Advertisements

Search Results for: Vegetable stock

home-made chicken stock 

good morning, friends!

It’s a rainy Sunday morning here in Denver, and I’m starting my day by sipping on  a giant mug of chicken broth.

Its a perfect combo 🙂

Last week I was chatting with y’all about BROTH BOWLS and the health benefits of bone broth. (Stock)

Making stock is really quite easy.. And inexpensive ( bonus!)

A few months back, I started saving all of my veggie scraps ( onion tops and skins, carrot tops and shaving, parsley stems, pea pods, potato skins, celery leaves and ends… Basically anything except for peppers or cauliflower)

I save them in a Tupperware dish and when it’s full, I make broth

For veggie broth, simply add all of your scraps to a pot, fill with cold water, a few pepper corns, sea salt  and a bay leaf.  Bring to a boil and simmer for about an hour.  Once liquid is cool enough, drain through a colander ( into a bowl ) and voila! Free veggie broth!

Chicken stock is quite similar, but there are a few more steps.

Start with a ROAST CHICKEN.  Pull off and discard any excess skin.  Remove as much of the meat as possible and reserve for another dish.  Add bones to a large stockpot and add vegetable scraps

( if you don’t have scraps, use one onion, chopped ( don’t bother peeling) a carrot or two, a few ribs of celery )

Add ice cold water … This is very important,  you need the cold water to properly extract the minerals from the bones

add either some white wine, lemon juice or vinegar. ( healthy splash ) it also helps extract the minerals

Add a bay leaf or two, some peppercorns, sea salt and place pot on  medium high heat and slowly bring to a boil. If any foam should arise, skim off and discard .

Once pot reaches a boil, reduce heat to low and allow stock to simmer for 2-3 hours.

When stock is cool enough, drain first through a colondar ( into a bowl…. Once I forgot the bowl and poured the soup right down the drain. )

Pure.

Genius.

Not.

Once stock reaches room temp, refrigerate until fully chilled.  The fat should float to the top.

Strain again, this time through a fine mesh strainer to remove excess fat.

Test for salt and pepper and voila! Enjoy as is or use in your favorite recipe!

Click for more soup recipes

Basic beef stock 

 

Creamy roasted tomato and garlic soup

Crock pot potato cheese soup

Chilled cucumber soup 

Autumn mushroom soup with cognac

Kale soup

Creamy curried butternut soup 

Veggie chili

Advertisements

low fat creamy carrot-ginger soup with lemon-parsley pesto

friends, I have to tell you… I absolutely love  soup.  I could seriously eat it 365 days of the year. 

I woke up in a healthy cooking mood this am.  I headed to the store unsure of what I was going to make and I saw a beautiful display of carrots and then I knew! I remembered that the  very first dish I made at Johnson &Wales was a carrot soup. So I decided to make my own version! 

vegan creamy carrot-ginger soup with lemon-parsley pesto 

 

( makes 2 servings, it can easily be doubled) 

1 tablespoon coconut oil 

3 carrots

1 small fingering potato 

1 garlic clove 

A few gratings of fresh ginger  

1 tsp turmeric root 

2-3 cups low sodium chicken broth 

1 cup light coconut milk 

Sea salt and pepper 

In a Dutch oven, melt coconut oil.  Peel carrots reserving peels for Stock ( I keep empty freezer bags in my freezer and add to it daily. When they are full I’ll make either a veggie stock or bone broth, depending on what I have in hand ) 

Roughly chop carrots and potato ( no need to peel the potato 😉)

Add to coconut oil and sauté.   Stir a little bit, but not too much, you want the sugars in the carrots to get a little carmalazation ( color=flavor) 

  

When you can see color on the carrots, crush garlic and add, stir once then immediately add 1 cup broth.

Grate the ginger into the soup ( my good friend, Cindy told me that if you keep your ginger in the freezer it’s easier to grate and won’t go bad —-genius! —) 

Add turmeric, salt and pepper.

Bring to a simmer until veggies are tender.

 

   Let cool then add to blender ( alternatively you could us an immersion blender, but I find my blender results in a silkier soup) 

Add another cup of broth and blend until smooth. 

Return mixture to pan and stir in 1 cup coconut milk

  

Taste for salt and pepper. Adjust accordingly .  If soup is too thick, add a bit more broth to make it to your liking. 

lemon-parsley pesto 

1 handful fresh parsley

Juice from 1/2 lemon

1/2 garlic clove

1/4-1/3 cup olive oil 

Sea salt and pepper 

Blend well in a tabletop blender 

  

  

To serve, swirl the pesto atop the soup and garnish with slivered almonds ( pepitas would have been my choice here, but since I had almonds, they won!) 

  

I’m quite sure this soup will be just as tasty cold as it was hot….  I’ll check back in 😎

this one’s a keeper

friends, I have a recipe to share with you. I cannot take credit for this recipe ( I rarely do.. with the exception of my roasted vegetable lasagne , which I am convinced will someday make me famous)  I mostly share recipes and tips that I have found along the way.

Tonight’s is no exception.

EXCEPT… I’m being a bit selfish here. Ok I know.. you are shocked. Let me explain.

For Christmas this last year one of my gifts from my mom & step dad was a subscription to Clean Eating magazine. I had heard about it & really wanted to learn more.  I bullied one of my friends into getting it as well, so that we could compare recipes & the front cover & stuff.

whaaat.. I was a nice bully 😉

One of the first recipes that I made was a pork stew/chilish kinda dish. I loved it! Really loved it. When I went to make it the next time , I couldn’t find it anywhere. I searched the magazines( by then I had a few issues) I searched the website. and continued to come up blank. I finally did find it, and made a mental note to bookmark it.

Epic.

Fail.

So The other night when I wanted to make it again.. same process, expect now I had 9 months or CE magazines to go through.

*on a side note… this made me look at my entire stash of cooking mags that I had saved. The one on the TOP of the pile read ’20 best things to try in 2007’*

yes. 2007. I am behind the times.

I recycled all 7 shopping bags of magazines and was rewarded with.. the recipe that I had been looking for. Picadillo Chowder.

Now I am quite naive… I never looked up picadillo and I never looked up chowder. I searched pork in every fashion.

I searched chili.

I searched stew.

It doesn’t matter, because the magazine Gods shined upon and rewarded me for being such a good recycler and then and there I promised to write it on my forehead

share this with you….

I give you Picadillo Chowder .

( picture is missing the black beans. I forgot them)

*1 lb lean ground pork

*1 medium yellow onion

*4 gloves garlic, chopped

*32 ounce low sodium chicken broth

*1 cup Organic black beans , rinsed ( I used the whole can, rinsed)

* 1/4 cup brown rice

* 1 tsp ground cumin ( I like it spicy, so I used a bit more)

* 1 tsp chile powder ( I used chipolte chili powder and more because I like it spicy 😉

* juice of 1 lime

* chopped parsley or cilantro for garnish

Place a large stockpot on medium heat. Add pork & onion and cook for about 3 minutes or until pork is opaque and onion is translucent. Stir in garlic, cook for 2 more minutes.

Remove pot from heat; pour mixture into heat proof container and drain fat from meat. Return mixture to pan and add broth. Stir in beans, rice, cumin & chili powder.

Bring to a boil, then reduce to a simmer for about 20 minutes. Stir in lime juice then continue to simmer for another 15 minutes.

I always put a hot pepper in the middle, then when it’s done, I mash it up for extra heat. What can I say? I like it hot.

The original recipe called for rice browns, which are like little rice pancakes, but the first time I made them I was not impressed, so I haven’t included the recipe. If you are interested, give me a shout out & I will post it for you.

I like to serve it with an extra squeeze of lime juice , fresh cilantro ( parsley for you cilantro haters.. it’s not your fault..it’s hereditary) I forgive you and will always have parsley for you 🙂   I serve it with cornbread & a dollop of greek Yogurt.

and I’m such a poor blogger,that I missed taking a photo of the final dish. I know. my bad.

HOWEVER, I did manage to take a picture the next day when I morphed the leftovers into a wonderful organic corn tortilla soft taco for lunch

is your mouth watering? mine is…..

this recipe has it all in my opinion.

it’s quick

it’s inexpensive

it’s easy

it’s delicious

it’s versitile

it’s what you should make 🙂

and for my vegetarian friends ( you know who you are) you could probably make it vegetarian by using veggie stock & grated Tempeh in place of the pork. I haven’t tried it but may be inclined to do so. Soon.

a special shout out to those of you who ‘like’ me on facebook. Let’s face, it, everyone who like to be ‘liked’ and I am no exception 🙂 If you see a recipe that you like, feel free to share it with friends 🙂

ciao bellas!

small friends & pasta party!!

Yesterday was a very busy day here at Casa Hagg.

Not only did I get to spend the day with two of my favorite kiddos in the world

~L

and

~G (peanut butter face)

but we were also having a team-building , carb-loading pasta dinner for the girls’ JV soccer team..

We spent the morning playing race-cars , coloring big empty boxes & getting the house ready for the party

and having lunch 😉

When it was time for  L to get on the school bus to kindergarten..

G & I set out on an adventure for acorns

for his favorite stuffed squirrel.. ( he now has a winter-long stash;) )

For the dinner I made a tossed garden salad ( nothing fancy, I never know who will eat what..)

garlic bread

traditional baked ziti

made with sausage, ricotta, mozzarella & tomato sauce

but I also wanted another pasta option.. so I came up with this recipe.

beware.. calorie counting is prohibited for this dish… it is comfort food at it’s best

Baked shells with a parmesan-cream  sauce & broccoli

here is what I used:

1 box of medium shells, cooked according to package, except reserve 1/2 cup of the starchy pasta water before draining.

1 stick of unsalted butter

1/2 cup all-purpose flour

1 pint half & half

2 cups chicken stock

nutmeg

1 8-ounce package of 5 cheese blend shredded cheese

2 cups frozen broccoli, defrosted & chopped.

here is what I did:

in large stockpot ( the same one that I boiled the shells in, they were chillin’ in the colander in the sink)

Melt the butter over medium heat; add the flour & whisk with a whisk to make a slurry.

Let cook for about a minute to let the raw flour taste cook off; slowly add the half & half, whisking constantly.. then do the same with the chicken stock.

Add a pinch of nutmeg, stir occasionally as the mixture thickens.. season with salt & pepper; Add shredded cheese & let cook until the cheese is all melty.

Add the pasta & stir to combine, adding some reserved pasta liquid, starting with 1/2 cup, then adding more if needed.

Stir in broccoli & pour entire mixture into a buttered baking dish.

Top with grated Parmesan cheese, cover with foil & bake in a 350 degree oven for 1/2 hour.

This. Was. Heavenly.

As I went for my second helping last night, I promised myself a day of all vegetables today as retribution..

I keep reminding myself of that as I know that there is just enough of this in my fridge for lunch should I decide to break my promise with myself & indulge.

Which I won’t.

I think.

Yeah, I won’t.

Probably.

Good luck Lady Saints in your first home game of 2010!!

%d bloggers like this: