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(Ok, almost – it’s nearly soccer season and weekly soup again. But it’s also been cold, and I like soup when it’s cold.)

So if you’ve been following along at home, you’ll know that I like to stretch the weekly chicken into as many meals as I can. If I’m really on top of things, I can make it through two an a half, the half being chicken stock that I’ll use for a meal at the end of the week.* I use Michael Ruhlman’s slow method to make the stock¬† over the course of a slow day when it can sit on the stove the full eight or nine hours,** and then if not using immediately (immediately being relative – I like it to sit in the fridge a day so I can separate the fat off the top), I freeze it.

So I’ve managed to make a variety of soups with the stock, including a lemon basil chicken and rice rice soup that rocks, some gumbo that I riffed into creation (the original recipe called for turkey stock, so I had to play around to get the flavors right) and a couple of Martha’s¬† variations of chicken soup. There’s also this really delicious artichoke and sausage soup that someone gave me the recipe for, and I wanted to do that the other night, but as it turned out, I didn’t have a bunch of the stuff that goes in it. But after rifling through the cabinets, I found some other stuff, and then this happened, and at least five people were really satisfied with the results \o/

Sausage And Okra Stewfeeds six, maybe more

2qt chicken stock
1 28-oz can of diced tomatoes
1 1/2 Tbs basil
1Tbs oregano
1 Tbs hot pepper flakes
1 tsp onion powder
1 large onion, diced
3 Tbs garlic, minced
2 14-oz cans okra, drained
2 c parboiled rice
1# italian sausage, hot or medium
salt to taste
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