Homemade Chicken Stock

It's that time of year; people take to the kitchens whether they're a fan of cooking or not. Thanksgiving and Christmas both call for large meals with lots of dishes, usually homemade. Why are these meals stressful? Aside from the house cleaning and hoards of people that may be coming over, the pressure is on to make food that everyone will think tastes amazing - is "the best they've ever had" ... or at least not inedible.

Most likely some of the dishes on the menu call for chicken stock. Of course, you can purchase this ingredient at the store, but trust me when I say using homemade chicken stock will taste better. The better quality your ingredients, the better your food will taste! I make chicken stock year-round and freeze it in old peanut butter or pasta sauce jars (and sometimes Ziplock bags).

It's also a great way to keep meal prep costs down, and the ultimate in getting everything you can from your chicken! All you need is chicken bones and some veggies - I'll even freeze the bones if I don't have time at the moment to make the stock. No cooking skills needed, see how easy it is:

Homemade Chicken Stock
bones from one chicken (I have used both pre-cooked chickens and friar packs)
2 large carrots, chopped
2-3 stocks celery, chopped (OK to use the leafy top of the celery)
1 medium onion, chopped
2-3 cloves garlic, halved
herbs, dried or fresh (basil, oregano, thyme, Italian seasoning - whatever you have on hand)
kosher salt & pepper

1. Remove as much skin from the bones as possible - meat still on the bones is okay, it'll add flavor! Rough chop vegetables - large or medium pieces are fine; for the celery, I chopped the entire bunch down a few inches, including leafy tops. If spices are dried, put in a tea ball or tie up in cheesecloth; about 1-2 teaspoons each for 2 tablespoons total. If fresh/dried on stems, use 2 sprigs each, whole.

2. Place chicken bones, all vegetables and herbs in the pot, sprinkle generously with kosher salt and fresh cracked pepper.

3. Add water until all ingredients are covered.

 4. Bring to a boil, then reduce heat to a simmer. Simmer covered for 4 hours, stirring occasionally.

5. Let cool, then strain out all bones and vegetables. Use broth or freeze within three days. Keep refrigerated.

Makes about 8 cups broth.

Note: If freezing, leave room for broth to expand. I fill the jars, freeze, and then add the lids once the liquid has finished expanding. For an even richer, more flavorful broth, roast vegetables before simmering - this of course would take a little longer, but I'm definitely going to try it!

Enjoy!

Bar Lolo | Review

A mere block and-a-half down the street from where I live is Bar Lolo, a Spanish tapas bar. I'm so happy such a great place is within walking distance - and close enough that I can wear heels for the walk!

Before going to Lolo, I had never been to a tapas bar. Tapas means 'small plates' and that's exactly what is on the menu. It's like a menu of appetizers! (They do have a small selection of
en·trées if you're looking for a larger plate.) If you're a gin fan, you've got to try Bar Lolo; it's their specialty! With a gin and tonic of the month (made with local gin and tonics, often infused with interesting flavors), there is always something fun to try.

My favorite item on the menu (take into consideration I've not tried everything on the menu yet!) is the fresh potato chips. I'm not a huge potato chip fan in general, but these are not your average potato chips! A little on the thick side, and piping hot when served, they take potato chips to a whole new level. My favorite flavor is herb, which means they come sprinkled with crispy whole herbs that are a treat in themselves. And to make it even better, they're only $2 during happy hour! They also do an excellent job with their empanada crust - flaky deliciousness! I tried the ox tail empanada my first visit and it was quite nice, although I thought the filling tasted a bit like the Sunday roast my mom makes (which when I go out I prefer foods/flavors that I can't - or don't - make myself). It was good, but I wanted something a little more exotic in flavor. On subsequent visits I've tried other plates and the food is simple and tasty.

The atmosphere is reminiscent of old Hollywood with candles and a little sparkle. I like to go there when I want indoor seating and to feel a little fancy. Of course, they have sidewalk seating and it certainly isn't a dress-up kind of crowd.

In sum: great drinks, great atmosphere, and good food!

Squash Soup

I love warm soup during the cold fall and winter months. And this is a great one! Creamy, smooth, with just a hint of spice. It went well with the Pinot Gris that's currently in my refrigerator as well.

A few weeks ago I picked up an acorn squash; now I know why it was only a $1. Have you ever tried to peel one? Not nearly as easy as a butternut squash. All those ridges sure make for a challenge! Next time I'll use a butternut instead - I think the flavor will work just as well and it'll be a lot easier to peel. Don't skip roasting and caramelizing the vegetables before combining the ingredients, it adds flavor and dimension to the soup. I came up with this recipe after consulting quite a few online. Picking out the best of each recipe, this is the result:

Squash Soup
1 acorn or butternut squash, peeled and chopped
2 large carrots, chopped slightly smaller than the squash
2 apples, peeled and chopped
1 medium onion, diced
2 garlic cloves, minced
4 c chicken broth (homemade preferably)
Chili flakes, to taste
1/4 tsp. nutmeg
1 tsp. fresh grated ginger root
Kosher salt
Fresh cracked pepper
Olive oil

1. Preheat the oven to 400 degrees. Cut the squash in half and scraped out the seeds. Peel and chop into roughly 1-inch pieces. Wash and chop the carrots into slightly smaller pieces (as they are harder, they cook slower than the squash, so you want the pieces to be smaller).

2. Place squash and carrots on a large baking sheet, drizzle with olive oil, and a little salt and pepper. Mix with your hands. Roast for about 30 minutes, until both squash and carrots can easily be pierced with a fork.

3. While the veggies are roasting, heat about 1 1/2  T olive oil in a large pot. Add diced onion and caramelize over low heat. It should be cooking slow enough that you can walk away and come back every few minutes to stir without it burning. It will take 15-20 minutes for the onion to caramelize.

4. When squash and carrots are cooked, add them to the pot along with the apples, chili flakes, nutmeg and fresh ginger. Add 4 cups of chicken stock and a large pinch of salt and pepper. (If using store-bought chicken stock, you might want to hold off on the salt and add to taste later so as to not make it overly salty.) Simmer for
about 20 minutes until apples are soft.

5. Using a food processor or blender, blend the soup in batches to reach a smooth consistency - this will have to be done in multiple batches. Mix the batches together and add 1/3-1/2 cup fat free half and half. Stir until well blended. Taste and adjust seasonings to preference.

6. Serve with a dollop of low-fat sour cream.

Enjoy!

Lucca | Review

Lucca | Portland OR | Rustic Italian

 

Lucca is on the corner of Fremont and NE 24th. Having driven past a few times, I was looking forward to trying this Italian restaurant. Now I look forward to going back!

We went this week for lunch. Standing in the entry you could smell herbs and other comfort-food ingredients from the kitchen; lunch was off to a good start! Two pasta dishes and three personal pizzas were ordered at our table. All special requests were remembered and everyone liked their dish.

I ordered the Pera Pizza. With wood-fired pears, goat cheese, radicchio, mozzarella, Parmesan and crispy prosciutto there wasn't much to improve. The crust was thin but not crispy, and despite all the cheese listed, it wasn't heavy. My only complaint was the amount of fire-charred crust on the bottom. While my grandma purposely burns her toast, charred pizza crust isn't my preference. Fortunately, it wasn't completely covered in char. I really enjoyed the rich, salty crunch of the prosciutto with the fruity sweetness of the pear. As a plus, the pizzas were big enough to have half left over!

Lucca was a solid rustic, Italian restaurant and I look forward to going back to explore more items on the menu!






Enjoy!