Slow Cooker Chicken Soup

Inspired by this post from Family Fresh, this past Saturday was a day for chicken soup.  Last week we had a roasted chicken for dinner so this week I had a frozen carcass.  Always freeze the carcass so you can make stock later on.  So many recipes call for stock that you can’t have enough of the stuff in the freezer.

This weekend was a particularly busy one.  My oldest was in the school play, Beauty and the Beast.  That means that the family attendance was mandatory at each of the three performances.  I had enough time to throw a ton of veggies in the crock pot, make the stock and dump it on top.  I use enough to cover the veggies, so the exact amount will vary depending on the amount of vegetables you use.  Left it on low for five hours, went to the matinee and came home to a great chicken soup.

I took Corey’s advice about the No Yolk noodles, but I mixed up the veggies a bit because I love the variety.  I kept the onion, carrot, celery and parsley but added turnip, parsnip, cauliflower and asparagus.

The soup came out awesome.

Bored With Broccoli? Try Burning It!

Recently, I had dinner at a very good steak house with some old friends.  The meal was great but the thing I remember about it was not the steak.  The thing I remember was the vegetable – burnt broccoli.

I like meat but vegetables are where its at.  That’s where all the nutrition and sometimes all the redeeming value comes from.  Give me the greens before all else.

Anyway, burnt broccoli was the veg that caught my eye on the menu and it did not disappoint.  I did a bit of research online and I found this one from  Easy to follow – just add some olive oil and salt and then bake it forever.

It’s not an exact match for the version I had at the restaurant.  The seasonings are off a bit but its close enough and I’ve served it more than once since then.

Give it a try.


Review – The Chinese Takeout Cookbook by Diana Kuan

This one is a keeper.  I’ve tried several dishes from this book but tonight I tried the Moo Goo Gai Pan (page 74).  The dish was a big hit, but I did a couple of things differently:

  1. My kids will not eat mushrooms, so I left these out of the recipe.
  2. Sherry instead of rice wine vinegar.
  3. Canola oil instead of peanut.
  4. Serve them over rice noodles.
  5. I tripled all ingredients for my family of four and ended  up with one serving left over.  Based on that I think the quantities listed by the author are a bit light, but I find that’s true about most recipes.  Adjust as necessary for your own circumstances.

Use the Pampered Chef Choopper for the garlic and ginger.  This thing works great.

Give this cookbook a try:

The Chinese Takeout Cookbook by Diana Kuan

Sausage, Potato and Spinach Soup….

….from Damn was the Saturday night meal this week.

Nancy said that she was planning on having a salad for dinner and nothing else.  That just doesn’t work for me.  I’m ok salad and eat it twice a day, but weekend meals are different.

I stared out looking for something to do with kielbasa (one of my kids wants to try it) and stumbled across this recipe.  I like it very much but no one else did.  The rest of the family is not big on oregano and I think that’s what turned them off.

I had to make a few modifications to the recipe.  My take on it was:

  1. Chicken sausage (Murray’s) instead of pork
  2. White potatoes (which I had anyway) instead of red
  3. Tajin instead of red pepper flakes

One other thing – about half way through cooking I had to run out of the house for a while.  So I had to let the soup sit (covered) on the stove for about a half an hour.  That did that after I added the potatoes but before adding the spinach.

Everything else was the same.  It makes a great soup.