I missed a week of pood posting, and now I’m so far behind! I feel a tiny touch overwhelmed by it. This time, I’ll give you the highlights of our last two weeks’ of dinners.
I’m cooking a whole chicken each week. My peeps like a roasted chicken, and as a bonus, we get a batch of broth out of the deal. I’m making bone broth now. The difference is you cook the broth longer with a small amount vinegar to extract the nutrients from the bones and marrow. You don’t taste the vinegar in the end. You don’t want to eat the meat that’s left when you do it this way. Strain all the solids away and keep the broth. I make mine in the pressure cooker usually, but you also can use your crockpot (see below and here for beef bone broth).
A couple of weeks ago I used bone broth to make Egg Drop Soup. I subbed out the cornstarch for arrow root powder. I think you could even skip the thickening step and all would be well. We put chicken in our bowls before ladling in the soup. Yum! This stuff was a huge hit around here with even with the smallest and pickiest Kinney.
I also tried a new crock pot chicken recipe - Mirepoix Crockpot Chicken. (Remember when I told you
about mirepoix a long time ago?) It's my new favorite recipe! The whole meal was easy as well as tasty. In the morning before work and before I woke the kids for school, I got the chicken in the crock pot. It took about 20 minutes prep time.
Clara ate two servings of cauliflower so I consider it a huge success. Also, after I removed the chicken from the crock pot for carving, I took my immersion blender and blended up all of the cooked celery, carrots, onions and cooking juices (or pot liquor if you like that term better). It made a thick, flavorful gravy. Thanks to Nom Nom Paleo for that idea!
After dinner, I put the chicken carcass back into the crockpot with one quartered onion and two tablespoons cider vinegar. I filled the pot with water to cover the bones. Then I set the crock pot on low and let it cook all night. In the morning, I had a big pot of bone broth.
Clara loves bone broth. On Thursday, she asked me to make chicken soup with it. I had some stuff I wanted to use up so I googled this: chicken soup kale bacon sweet potato. Dang if that didn’t work! Several recipes came up, and I chose this one as my inspiration. Check it out, and I’ll tell you how I deviated below.
I already had broth so I didn’t need to make it, and I didn’t use a whole chicken. I seasoned 2.5# boneless breasts of chicken with olive oil, sea salt, freshly ground pepper and dried time and baked the chicken for 30 minutes at 375. After the chicken was baked and cool, I cut 2# of it into bite sized pieces. I added that to the soup after it was finished simmering.
I used about 6 oz bacon. (3 slices – ha!). I removed the bacon from the pot after I cooked it. We sprinkled the crispy bacon bits on the top of our soup before we ate it.
I also pumped up the veggies. I used two carrots, two celery stalks, 1 large sweet potato and 1 whole bunch of kale. I didn’t have a fresh tomato so I added a 15 oz. can of diced tomato to the broth. I used ¼ t ground nutmeg because I don’t keep whole nutmeg around. I did not use any parmesan cheese because. Just because. Oh and I added fresh thyme to the broth because I have it.
Here are some of the other things we had for dinner over the past two weeks:
Grilled Chicken Thighs (used in the Egg Drop Soup and Chicken Salad)
Thai Beef Lettuce Wraps with No-Peanut Sauce
Grilled Beef Kabobs and Oven Roasted Acorn Squash