alwayswithme, a Weblog

where I keep my thoughts together

Making Your Own Chicken Stock February 19, 2010

Filed under: Frugal Ideas,Recipe,Soup — alwayswithme @ 12:26 pm

I’ve been making my own chicken stock lately, mainly because DH needs me to watch his sodium intake.  I have enjoyed it thoroughly and DS, the younger and DH, really like the way it makes the house smell.  They also know that I will make something really good in the end.  Here is a recipe similar to what I do:

One 3-5 lb whole chicken (Look for sales for $.59-$.79 a lb)

16 cups of water

1 teaspoon  salt

1 teaspoon of garlic powder

1 teaspoon of pepper

2 ribs of celery, chopped

1 onion, chopped

other leftover vegetables I have in the frig at a given time

Boil together for 3 hours or until the chicken is falling off the bone. Then simmer for another hour.  Remove chicken from the pot and let rest until cool enough to handle. Debone chicken meat carefully and freeze in 1 cup portions for use in recipes.   Safe out a portion to make the guys something immediately.

Strain broth and refrigerate until fat hardens and rises to the top.  Skim off fat and freeze in 2 cup portions to use in soups and casseroles.  When using in a recipe, I heat the frozen portion in a sauce pan and I will add some water to it – just eyeball and tastebud it to make the amount I need. 

With the strained out vegetables, I pick through and get out anything unappetizing looking then blend them up with my stick blender, add it to my awaiting broth and do a soup of some sort.  The veggies thicken up the soup some and it just tastes good.

 

Black Bean Hummus February 17, 2010

Filed under: Appetizer,Recipe — alwayswithme @ 11:32 pm

I’m going to a crop on Friday and I like to bring something to snack on because all they have is chocolate.  Don’t get me wrong, I love chocolate but I don’t need chocolate.  I weigh enough, thank you.   I was reading some blogs tonight and popped over to a Food Network Site and was reading through some recipes and this one caught my eye.   It is Lent and I’m not to eat meat on Friday so since I love hummus, trying this new one will be a simple and healthy treat.  

I’ll let you know what I think.   By the way, the recipe is courtesy of this gal 

  • Her name is Melissa and she won Food Network last season.

  •  

    SOUP February 16, 2010

    Filed under: Recipe,Soup — alwayswithme @ 7:54 pm

    We love soup around here and are partial to just plain ole chicken and noodle soup.  Generally, I will use Ronzoni Healthy Harvest Whole Wheat Blend Pasta spaghetti noodles broken into small pieces with my broth, some precooked chicken and a few vegetables.  I found the following recipes, one using orzo and the pasta and the other is a cauliflower soup that I will try only I’ll us a mild cheddar or perhaps a monterry jack rather than swiss – don’t like swiss.

    Quick and Easy Chicken Soup

    Courtesy of College Inn
    Prep Time: 5 min

    Cook Time: 11 min
    Total Time: 16 min
    Makes: 2 Servings

    Ingredients:

    • 1 14.5 oz. Can College Inn Chicken Broth with Roasted Vegetable & Herbs
    • 1/4 Cup ORZO
    • 1/4 Cup CHICKEN finely chopped

    Instructions:
    In small saucepan, heat broth to boiling. Stir in
    pasta and chicken. Reduce heat; simmer 9 to 11 minutes until pasta is cooked.

    Tips:

    • I’ll use my own broth when I have it or any other broth I have purchased
    • For a new twist on the classic, try swapping in orzo pasta instead of noodles for the perfect spoonful every time!
    • Love potato soup but not all the carbohydrates and calories? Try swapping in cauliflower instead. Plus no peeling required!

    Swiss Cauliflower Soup

    Courtesy of College Inn

    Prep Time: 10 min
    Cook Time: 40 min
    Total Time: 50 min

    Makes: 4 Servings

    Ingredients

    • 1 14.5 oz. Cans College Inn Chicken Broth 99% Fat Free 48oz Can
    • 1 Onion (large) chopped
    • 2 Carrots (medium) sliced
    • 2 Celery ribs, sliced
    • 1 Garlic Clove minced
    • 2 Tablespoons Vegetable Oil
    • 1 Box Frozen Cauliflower 10 ounces
    • 1 Cups Milk
    • 1 Teaspoons Thyme
    • Red Chili Peppers dash
    • 2 Cups Swiss Cheese grated

    Instructions

    In large saucepot, cook onion, carrots, celery and garlic in oil until tender. Add broth and cauliflower; simmer 30 minutes. Cool slightly. Puree in batches in food processor or blender. Return to pot; add milk, thyme and red pepper. Heat; do not boil. Stir in cheese; heat, stirring, until cheese melts.

     

    Haven’t Tried It But. . February 1, 2010

    Filed under: Crock Pot — alwayswithme @ 7:44 pm
    It only has four ingredients! AND can you say crock pot!!!
    crock pot london broil

    ——————————————————————————–

    2lbs london broil
    1 can cream of mushroom soup
    1 can condensed tomato soup
    1 pkg dry onion soup mix

    Place meat in bottom of crockpot-you can cut to fit if needed. Mix mushroom and tomato soup and pour over beef. Sprinkled dry onion soup over top. Cover and cook on low 8-10 hours.

    You could also use flank steak. This is the best way I have ever had london broil. When I have previously done it in the oven it was always too tough. This recipe is delish.

     

    Chicken Tortilla Soup Recipe | Taste of Home Recipes January 28, 2010

    Filed under: Soup — alwayswithme @ 9:44 pm

    This sounds tasty.  Check out both links as they are basically for the same recipe just presented in two different ways.

    via Chicken Tortilla Soup Recipe | Taste of Home Recipes.

    http://community.tasteofhome.com/blogs/amy_t/archive/2010/01/20/chicken-tortilla-soup.aspx?pmcode=IKADC08U&_mid=453300&_rid=453300.383200.514613

     

    Bacon…How to Cook It January 27, 2010

    Filed under: Pork,Recipe — alwayswithme @ 8:38 pm

    This Is Reverb » Food Week: Bacon….  This is the way I do it.  It  doesn’t smell up the house like the stovetop way does either.

     

    Beer and Cheese Soup Recipe January 25, 2010

    Filed under: Recipe,Soup — alwayswithme @ 4:58 pm

     

    via Beer and Cheese Soup Recipe.

     

     
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