Make it Big! It just makes sense.

Our Sunday night pot roast dinner was interrupted by an invitation and while we did eat a bit of the roast, and it was lovely, most of it was saved for later in the week.  Last night we had the leftovers and I have to say, the thing cooks say about foods getting better over time... it is just SOOO true. 

So, why don't I always make a double batch when I'm making anything that is braised, slow roasted. And come to think about it,  any soup or stew too! 

I've been cooking for a long time. I suppose some lessons take longer than others? 

New house rule: MAKE IT BIG! Carefully save the leftovers in the freezer or refrigerator. Take advantage of a night off of cooking knowing the dinner waiting in the freezer is even BETTER than the fabulous slow cooked meal you made over the weekend!

Enjoy!

Get Well Chicken Soup

The weather is beautiful here in Southern California.  But we still have the cold & flu season to battle even in the sunshiny weather. When I heard a friend had been down with pneumonia since before Christmas, I felt compelled to make some soup to share. Once I started I couldn't stop and I've made three batches this week, handing it out to the not so well as they each raised their hands as willing acceptors of the healing liquid.  A longtime friend requested the recipe so she could share with her family and friends & here it is, my Get Well Chicken Soup.

Get Well Chicken Soup

(Feeds 6-10 depending on sickness) 

 

Get Well Broth Ingredients
1 whole chicken
1 onion
2 carrots
2 celery ribs
4 garlic cloves
4 slices of ginger
1 bay leaf
1 sprig of fresh thyme
1 sprig of flat leaf parsley
10 peppercorns

Soup Ingredients
1 Tablespoon Olive Oil
1 onion, diced
2 carrots, peeled and diced
2 celery ribs, diced
Salt to taste
8 oz wide egg noodles

Special Equipment
Cheese cloth for straining

Method
Rinse the chicken in cold water and place it in a big soup pot. Trim the onion, carrots and celery & cut into large chunks. Put them in the pot with the chicken.  Add the other broth ingredients to the pot (ginger, garlic, bay, thyme, parsley & peppercorns). Fill the pot within 1" of the top with water and bring to a boil. Once it boils, reduce heat and keep at a very low simmer for 2 hours.  Remove the chicken from the broth and let it cool.  Turn off the heat on the broth. Remove the meat from the chicken and pull apart into bite sized pieces.

In another large pot, heat 1 Tablespoon of Olive Oil over medium heat. Saute the diced onion, carrot and celery until they begin to soften. Turn the heat to low.

Drape cheesecloth over a strainer and place over the onion, carrots & celery.  Ladle the broth into the strainer and keep adding broth until you have 3" of liquid over your vegetables. Remove the strainer. Add the chicken meat and stir gently. Bring to a boil.  Simmer until vegetables are tender. Add salt to taste.

Add noodles in last 10 minutes of cooking - OR cook noodles separately and serve the soup poured over the noodles. 

Add more strained broth as necessary and to your taste.

Don't waste any extra broth. Strain and reserve for other use or drink it!

Enjoy!

Farmer's Market Veggie Feast

It's what''s for dinner:

Heirloom Carrot Soup with Ginger & Caraway

Roasted Parsnips & Potatoes in Garlic Thyme Butter

Roasted Asparagus in Blood Orange Brown Butter Sauce