Archive for the ‘Soups and Stews’ Category
Chicken Soup
Chicken soup heals the soul and body. Chicken soup helps reduce inflammation of the nasal passages and chest. One of the amino acids in the soup is similar to a medicine used by doctors for that purpose.
This recipe is a nice variation on chicken soup. Make up a crock pot or in a large pot over a low heat and store it in the freezer until needed.
1 left over chicken carcass or 1/2 lb cut up chicken with bones
fresh or dried dill
2 fresh lemons
water
Put the chicken into crock pot and cover with water to about 1 inch under top of crock pot. Cover, cook on low about 4 hours until water is golden broth.
Put a large bowl under a strainer and pour contents of crock pot through strainer into bowl. Put broth in bowl back into turned off crock pot. Go through strainer discarding bones and putting chicken back into crock pot (break into small pieces as you go).
In a small bowl squeeze lemons into (though strainer to catch seeds) bowl. Add lemon juice to chicken broth, add dill to taste.
Q: Why did the chicken cross the road halfway?
A: She wanted to lay it on the line.
Q: Why did the rubber chicken cross the road?
A: She wanted to stretch her legs.
Q: Why did the Roman chicken cross the road?
A: She was afraid someone would caesar!
Q: Why did the chicken cross the road?
A: To prove to the possum it could actually be done!
Chili
I use this recipe to clean out the leftover meats in the fridge. Beef, pork and chicken all work well. If there’s no leftover meat in your fridge just brown up some ground beef.
In a skillet mix:
2 T oil ( olive is my choice )
1 onion diced
2 peppers diced
3 cloves garlic
1 T cumin
2 t coriander
1 t oregano
In a crockpot or slow cooker mix:
1/4 cup chili
1/2 pound ground or diced small leftover meat
2 15oz cans of kidney beans ( drain water first )
1 15oz can diced tomatoes
1 4 oz can tomato paste
2 T lime juice
1 bottle beer
Brown up the vegetables and add the mix to the crockpot and cook on the lowest setting at least 2 hours, 4 is better.
Top with grated cheddar cheese.
It is likely chili started in the south western part of the U.S. The chili pepper comes from Spain and earliest published accounts of chili are all from the U.S.
