Tag Archives: chicken broth

Foraging-Pantry Style

16 Feb

Holidays were so busy this year. I had house guests throughout the season. I dearly love a bustling holiday crowd, but let’s face it-it’s work. Now the holidays have passed with warm happy memories lingering, warming even the coldest of winter days. But I am tired. Which is why I foraged in the kitchen for dinner tonight. It was an epic win. Why? No trip to the store. Created from items on hand. It was easy. And delicious.

It began as a late afternoon (post catnap…isn’t that what weekends are for?) scattered thought-what sounds good for dinner tonight? So I meandered off of the couch and went to the freezer. Score! There was some ravioli that was fresh but had been tossed into the freezer. I pulled it out. It was the starting point. On to the pantry.

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It is a time saver to get fresh pasta. It cooks much more quickly than dried. Don’t have time to cook it? Toss it in the freezer for later!

After flipping the pantry light on and gazing somewhat absentmindedly (my brain may still have been in nap mode!) at the shelves, I silently willed inspiration to come. The ravioli was my center of the plate star, but it needed sauce. Something interesting, fun, different. And above all, quick and easy.

I found a can of artichoke hearts, diced tomatoes, olive oil, and a couple of garlic cloves. The fridge had some fresh celery, butter, half and half, and some leftover chicken stock. I could work with this. So (a lazy) dinner prep got underway.

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This is what I foraged from the pantry and fridge.

I took out a sauce pan, put it on a medium heat, and added about 1 tablespoon each of butter and olive oil. While the butter melted into the oil I roughly chopped some celery stalks and leaves. Listen y’all, there is no reason not to use the entire celery stalk for a sauce. I chopped the garlic as well.

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Start with extra virgin olive oil and good quality butter.

When the butter and oil were hot, the celery garlic mixture went into the pan to sizzle for a couple of minutes. I stirred and kept it on a medium low heat-garlic can burn quickly so it must be watched and stirred.

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The garlic and celery filled the kitchen with delicious aromas. Don’t forget to use the celery leaves!

In between stirs, I drained the artichoke hearts. They were packed in water so after they were drained I squeezed them upside-down over the sink to remove excess liquid between the leaves. After a rough chop I added them to the sizzling garlic and celery. Mmmmmm. The kitchen smelled wonderful.

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Drain your artichoke hearts to control the seasoning in the sauce.

Next in went a can of diced tomatoes, juice and all. Mindful to layer flavors, I added salt and pepper. I keep a salt cellar of a high quality salt and pepper mixture next to my stove. This makes it easy to layer in seasonings as I cook.

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Keeping a salt cellar on the counter is an easy way to layer flavor as you cook.

If adding salty ingredients such as capers to a sauce, I go directly for the pepper and leave the salt out until the last minute, adding if necessary. No capers here, so salt and pepper were a must.

The juice in the tomatoes needed a fresh minutes to reduce and thickness slightly. The heat was still on medium and it took about 8 minutes for this lovely sauce to thicken up. Time to layer some more flavor. A few splashes of chicken stock was sounded yummy.

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Any kind of broth will do for this easy recipe!

After adding the broth, I added a few red pepper flakes as well.  I just can’t stop myself from adding a heat layer. Since this was a recipe for two and Denis is not as fond of heat in a sauce as I am, I went light with just s few flakes. A good stir incorporated all of these lovely flavors.

The sauce was simmering beautifully. Time for the creamy. I added about 1/2 cup of half and half. If you are lactose intolerant you can leave this out. The sauce will still be thick and lovely.

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Oh the creaminess of half and half!

With a good stir and the heat lowered to medium low, this fragrant sauce needed only a few minutes to heat through. I had put a pot of water for the ravioli on, and it was boiling. Time to get the ravioli cooking. It had defrosted and was a fresh pasta. It cooked up in a snap.

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Add a heaping Tablespoon of salt to your pasta water. This not only helps add a bit of flavor to the pasta, the starchy water will thicken any pasta sauce.

Before draining the pasta, I gently removed about 1/2 cup of the cooking liquid and slowly stirred it into the pasta sauce. A little cooking hint for you-starchy pasta water helps sauce thicken and cling to the pasta. It is a step that is worthwhile to incorporate.

Time to plate this up.  I had opened a can of green beans to cook up quick as a side dish. I chopped up 2 small peppers I’d found in the fridge and added those to the green beans.  Goat cheese crumbles were on hand, so those were lightly sprinkled onto the green beans. Again, this was all foraged from the pantry and fridge. No trip to the grocery store tonight!

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I use my Christmas plates long past the holiday. They just make me happy, so it is usually mid January (okay truth be told maybe even a little later than that) by the time they get put up. Here is the finished super easy dinner. Look at how that sauce clings to the pasta perfectly.

There was just a few ravioli left, so into the fridge they went. My daughter nabbed them the following morning after a long run. Dare I say they were better the next day? Pasta always is! What can you make from your pantry? Send me a postcard and let me know. I love hearing from you!

Artichoke Tomato Sauce

  • 1 Tablespoon each olive oil and butter
  • small stalk celery, roughly chopped
  • 1-2 cloves garlic, chopped
  • 1 14 ounce can Artichoke hearts in water
  • 1 14 ounce can diced tomatoes
  • 4 ounces chicken stock (can substitute vegetable stock for vegetarian option)
  • 4 ounces half and half (may omit for vegetarian option
  • Cooked pasta of choice-enough for 2 people
  • 4 ounces pasta cooking water
  • Salt and Pepper to taste

Add butter and olive oil to pan and heat on medium. When sizzling add celery and garlic and turn heat to medium low.  Stir and let cook for about 2-3 minutes. Meanwhile, drain and roughly chop artichoke hearts. Add to the pan and stir. After 4 minutes, add tomatoes with the juice. Add salt and pepper. Stir and simmer for 8-10 minutes until slightly reduced and thickened. Gently stir in the stock. After well incorporated, add the half and half, if using.

Let the sauce simmer. Add to pasta and enjoy.

NOTE-If a keto or gluten free diet is your thing, this sauce is also wonderful spooned over a piece of chicken or fish instead of pasta. If this needs to be a vegetarian sauce, leave out the half and half and use vegetable broth. For the dairy intolerant, omit the butter and the half and half. How is that for a flexible sauce? Gotta love that!  Let your imagination run wild with this sauce and let me know what you create!

 

 

 

Soup Time!

30 Dec

Cold weather is soup weather. When the chill sets in, the soup goes on. I decided to try making a soup I had never made before. And I wanted to make it from scratch. My darling Denis talked about his sister Kathy’s Italian Wedding Soup. He remembered it being quite delicious. Decision made.

Italian Wedding Soup has meatballs, so my first order of business after finding a recipe that I could start with (while making it my own) was to make meatballs. I used a couple of types of ground meat, bread crumbs, a beaten egg, and some italian seasoning. While some epicureans fry their meatballs, I bake mine. I cooked up a big batch so there were extra to put into the freezer for another day.

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While the meatballs were cooling, I assembled the rest of my ingredients. Cooked meatballs, chicken stock (both homemade and store bought), shredded carrots, celery, arugula and spinach, orzo, eggs, parmesan cheese, and finally salt and pepper were set to come together in one magnificent soup. The homemade chicken stock was loaded with succulent herbss-and would perfectly season the soup.

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Next I started chopping. I like everything ready when I begin making something, It just makes it easier to assemble.

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Just a little FYI…when I use celery in a recipe, I use both the outer stalks and the leafy insides. I don’t waste any flavorful tidbit when I cook.

Next I sautéed the carrots and celery in a little butter. Then I added the stock. My first  ever soup kettle of Italian Wedding Soup was underway. The tantalizing aromas floating through the house brought my darling Denis to the kitchen. One of the many things I love about cooking…the kitchen becomes an impromptu gathering place.

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The soup was bubbling away, and the scents wafting through the house made the frosty day outside fade away . Next, more building of the flavors when the chopped arugula and spinach went into the broth.

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Then it was time to froth up the eggs. When I add eggs to any recipe, they sit on the counter for about 20 minutes to come to room temperature before adding them to a recipe. Eggs work better in recipes when they are room temperature.

 

After whipping the eggs, I stirred the soup and slowly drizzled the eggs in-they cooked slowly as they were added. The soup was coming together beautifully.

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The house was filled with the warmth of bubbling soup.

In went the meatballs. They just had to be heated through and the soup was complete. Time to dig in!

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Freshly grated parmesan garnished the soup. Cripsy garlic bread completed the meal. While it was chilly outside, inside it was warm and oh so delicious.

Soup lends itself to personal csutomization. It can be easily tailored to taste. Love pepper? Grind some flavorful heat into the soup. Want more veggies? Chop them up and toss them in. Is vegetarian soup your preference? Use tofu and vegetable broth. Easy Peasy. Let your food express your personality and have fun!

 

Dinner in a Pot

17 Sep

This is the story of an easy, savory, nutritious one pot dinner. Why one pot? A simple reason: it was a busy weeknight and I did not want a lot of dishes. Keeping a well stocked pantry and freezer is key to quick easy meals. I also like to keep fresh produce on hand so I can pull meals together without those pesky after work visits to the grocery store.

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For this dinner, I started out with broccoli and cauliflower in a bowl. Then I tossed it with some olive oil, salt and pepper. I put it on a parchement lined baking sheet (remember…few dishes!) and roasted that for 20 minutes at 400 degrees.

Then I put some sweet little cherry and grape tomatoes into a pot, again with a little olive oil, salt and pepper. I then let that simmer a bit. These cook down to a creamy delight. I also added a clove of chopped garlic.

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As that was simmering, I chopped up some fresh spinach and arugula. When the tomatoes were thick and bubbly, I added the greens. I like to mix arugula into my spinach because of the sharp peppery flavor it adds. I gave all of that a good stir.

Now dinner was really smelling delicious. Savory fragrance was wafting through the house, and I was getting really hungry! I took the veggies out of the oven when they were a little brown on the edges, and let them rest not the counter (on a hot pad) for a few minutes. Next it was time to add the pasta.

Angel hair pasta was going to be my pasta of choice because of its short cook time. I wrapped the pasta up in a clean dish towel, then ran the towel over the edge of the counter. This broke the pasta up efficiently and neatly.

Then I added chicken broth to the tomato mixture. After that, in went the pasta. It was that simple. Again, a couple of quick stirs and I let this cook on medium heat. I then went to  pour a glass of wine to accompany this delicious dinner.

When the pasta was al dente (firm to the bite) I was ready to complete the meal. I added the roasted vegetables along with shrimp as the protein. The shrimp was raw, and it only took about 3 minutes for them to cook-any longer and they would become rubbery.

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And Voila! Dinner was ready. It was a complete meal in a bowl. I grated some fresh parmesan cheese on top, grabbed my glass of wine, and enjoyed a healthy weeknight meal. And my one pot meal left me with very few after dinner dishes.

This meal is customizable. Don’t like cauliflower? Try zucchini. Shrimp isn’t your thing? Add some leftover cooked chicken. Want a more robust flavor? Add red pepper flakes and a pinch of cayenne pepper. Want a vegetarian meal? Use vegetable broth and leave out the shrimp. Craving an italian twist? Toss in some fresh parsley and basil. The possibilities are endless-but the after dinner dishes aren’t!