[PLACE 'EM ON A BED OF MASHED POTATOES, SAUCE 'EM. SO MILK OF CHICKEN STOCK AND PARSLEY. THAT'S RIGHT. HOT, I BET.]
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Not going to lie, I don’t think I can remember everything I put in this but I’ll try…
Penne, chicken, baby plum tomatoes, red pepper, spinach, chicken stock, tomato puree, garlic, basil
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Made some grilled chicken and shredded some of it for chicken soup later, used the bones to make stock. The stock also has rotisserie chicken bones i froze because, and i am being so serious, rotisserie chicken makes the best stock and broth. I like to make a lot so i have some for when i inevitably get sick. Also, made some simple hot chocolate with cinnamon on top!
I also found a fuck load of chicken of the woods and will post recipes when i get to cooking it.
happy fall cooking!
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John Wick 4 was fuuuuuuckin amazing. Time for pajamas, a whiskey sour, start some chicken stock, and enjoying some new books! How was your Saturday?
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napa cabbage soup with beans
2023/3/21
#배추 레시피를 찾아보면 너무 뻔한 것들만 나와서 새로운 것들을 찾던 차.. 즉흥적으로 만들어 본 스프.
렌틸콩 스프할때처럼 무쇠솥에 마늘과 판체타를 볶다가, 하루 전 불려놓은 커다란 하얀 콩과 치킨 스톡을 붓고 약불에서 한참을 끓인다. 1시간 정도? 콩은 팬트리에 있던 lima beans 사용. 큼직해서 먹는 재미가 있다.
그런 다음, 총총 썰은 배추를 넣고 30분 정도 더 끓여준다. 소금, 후추로 마무리. 맛이 없을 수가 없는 조합.
한끼 식사용으로도 먹고, 볶음밥과 같이도 먹어보고..
#desklunch
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Homemade stock, unlike broth, is thicker and more flavorful. Made from bones, it offers a nutritional punch (calcium, magnesium, potassium, collagen, amino acids, and more) without the high salt and trans-fatty acids from store-bought alternatives.
Pro tip: Make it ahead of time and freeze for a healthier stock or broth replacement. Try to make ramen with homemade stock and prepare to be amazed 🤤
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Creamy Corn, Zucchini, and Bacon Chowder (via Half Baked Harvest)
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Roasted Sage and Pumpkin Soup
This fragrant Roasted Sage and Pumpkin Soup is deliciously warming on a frosty day. And if, like here, it is also a sunny day with cloudless blue skies, you can pour this beautiful soup in a flask, go on a nature walk and warm up with it in the woods or in a meadow! Happy Thursday!
Ingredients (serves 4):
¼ pumpkin, thoroughly scrubbed
1 onion
1 teaspoon coarse sea salt
½ teaspoon freshly cracked black pepper
half a dozen leaves fresh sage (+ more for garnish)
2 tablespoons olive oil
3 Chicken Stock Cubes
6 cups water
2 tablespoons demerara sugar
Preheat oven to 200°C/395°F.
Cut pumpkin into large pieces, and place into a large baking dish. Peel and quarter onion, and place in the middle of the dish as well. Finely chop sage leaves, and scatter on top pf the pumpkin. Sprinkle with coarse sea salt and black pepper. Drizzle generously with olive oil. Toss with clean hands, to coat the pumpkin pieces in herb and oil.
Place in the middle of the hot oven, and roast, at 200°C/395°F, 1 hour.
In a large saucepan, combine Chicken Stock Cubes and water, and warm over a low flame, until cubes have melted. Keep Chicken Stock warm.
Remove baking dish from the oven and wait about 5 minutes. Combine roasted sage and pumpkin and onion and warm Chicken Stock in a blender, in batches if necessary, and blitz until smooth.
Return to the pot and heat over medium heat. Stir in demerara sugar until dissolved.
Serve Roasted Sage and Pumpkin Soup hot, topped with a dollop of crème fraîche, and a few fresh sage leaves.
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Now that’s what I’m talking about baybeee
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