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Having A Good Skill(et) Set

SKILLET CHICKEN & RICE | Chicken Thighs and Drumsticks slow-cooked in Skillet with Yellow Rice, Smoked Paprika, Thyme, Basil

Chicken Soup For The Soul Food


Corn Ball Soup | “Matzo”-Style Cornmeal Dumplings in Chicken Broth with Pulled Chicken, Collard Greens, and Black-Eyed Peas
Corn Ball Soup
Chicken Soup For The Soul Food

Using My Noodle


Shrimp & Pork Loin Ramen Bowl | Shrimp and Pork Loin with Shiitake Mushrooms, Baby Corn, Scallions, Egg Yolk, in Ginger-Shrimp Broth

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Easy Does It

...I decided to cook something enjoyable with a minimal amount of effort. So some chicken breasts get simply seasoned with salt, pepper, garlic powder, and paprika and placed in an oven at 325°, Rice gets stirred into a pot of boiling water, chicken stock, a couple dashes of lemon juice, and salt—with a leftover half box of frozen peas and carrots tossed in for nutriment and color—the gets covered and left to simmer.... [cont.] kac_091208_phude_chicken_1_600


Still Thankful, Days Later....

....So I had a whole turkey leg—perfect, white and dark meat!—and some smoked ham, both leftover from the Thanksgiving meals I bought for myself locally while I hibernated for the rest of the holiday weekend. Monday, I ventured to Food Emporium (where I happily ran into two, separate dear friends, Emily, and Deidre, who I both know from the bar where I work) to get the rest of the ingredients for me to make my Good Housekeeping-style recipe:.... [cont.]


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Doing Right By Leftovers

...Over medium heat, I stirred until the garlic just started to brown (I don't mind the leeks browning a tad), then cubed five Idaho potatoes and thrown in as well, tossing them in the oil. Many folks like to add the liquids to the pot before the potatoes; I work on the theory that the potatoes will have more flavor if they absorb the oil first, and then later the liquid.... [cont.]


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