15.7k, & soup with dead birdies in
Nov. 11th, 2011 01:42 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
thanateCurrent food obsession seems to be chicken soup. Last night's went about like this:
Open a can of Campbell's Chicken Noodle Soup. Put it in the pot. Then fill the can with water & put that in the pot too, about three times. (so, half strength of what they tell you to do on the can.) Turn on the heat.
While waiting for it to boil, get out a cup or so of chopped up grilled chicken from the freezer. (I am a new convert to this grilling thing! It produces better frozen chicken bits for later use, and doesn't require me to chop large amounts of raw poultry.) Microwave your container of chicken long enough that it will come out of the container when you want it to. Wash and chop 2 smallish carrots & some celery, and toss them in. Wash & chop a small handful of mushrooms (I got the baby portabello kind at the farmer's market) and sort out some of those nice beet greens that somebody at the farmer's market actually sells without any nasty beets attached. I used about half a cutting-board full (five or six large leaves?)
Around this point, the water will probably be boiling. Add about a double handful of extra noodles of your choice & set the timer as appropriate. I currently have some nice curly brown rice ones that work really well here.
Go back and wash your beet greens (or anything sturdy enough for soup) and cut them in ribbons. At about t-5 minutes, add the chicken. At t-4 minutes, add the mushrooms. At around t-2 minutes you'll want to stir in the greens, which may take some effort at this point, because your liquid to stuff ratio will have gone down tremendously.
When the timer goes off (or you finish getting the greens mixed in to your satisfaction) take it off the heat & serve. Freshly ground pepper goes nicely, if you're into that. This made enough for two large dinners plus two medium-sized lunch portions left over.
I suspect that turkey would work well instead of the chicken, and I may need to try versions with either substituting spicy sausage, or adding dropped eggs (around t-3 minutes, or more if you want the yolk completely hard) and possibly look into the growing of winter greens somewhere. I have seeds that produce awesome yellow beet greens if they bother to come up, but only one did this spring, so I've only eaten a couple leaves off it. Also, of course, if I ever made real chicken broth, that would do nicely as a starter instead of the canned soup.
Ok, back to that writing thing.
Xposty from dreamwidth, but yes, I'm still here.
Open a can of Campbell's Chicken Noodle Soup. Put it in the pot. Then fill the can with water & put that in the pot too, about three times. (so, half strength of what they tell you to do on the can.) Turn on the heat.
While waiting for it to boil, get out a cup or so of chopped up grilled chicken from the freezer. (I am a new convert to this grilling thing! It produces better frozen chicken bits for later use, and doesn't require me to chop large amounts of raw poultry.) Microwave your container of chicken long enough that it will come out of the container when you want it to. Wash and chop 2 smallish carrots & some celery, and toss them in. Wash & chop a small handful of mushrooms (I got the baby portabello kind at the farmer's market) and sort out some of those nice beet greens that somebody at the farmer's market actually sells without any nasty beets attached. I used about half a cutting-board full (five or six large leaves?)
Around this point, the water will probably be boiling. Add about a double handful of extra noodles of your choice & set the timer as appropriate. I currently have some nice curly brown rice ones that work really well here.
Go back and wash your beet greens (or anything sturdy enough for soup) and cut them in ribbons. At about t-5 minutes, add the chicken. At t-4 minutes, add the mushrooms. At around t-2 minutes you'll want to stir in the greens, which may take some effort at this point, because your liquid to stuff ratio will have gone down tremendously.
When the timer goes off (or you finish getting the greens mixed in to your satisfaction) take it off the heat & serve. Freshly ground pepper goes nicely, if you're into that. This made enough for two large dinners plus two medium-sized lunch portions left over.
I suspect that turkey would work well instead of the chicken, and I may need to try versions with either substituting spicy sausage, or adding dropped eggs (around t-3 minutes, or more if you want the yolk completely hard) and possibly look into the growing of winter greens somewhere. I have seeds that produce awesome yellow beet greens if they bother to come up, but only one did this spring, so I've only eaten a couple leaves off it. Also, of course, if I ever made real chicken broth, that would do nicely as a starter instead of the canned soup.
Ok, back to that writing thing.
Xposty from dreamwidth, but yes, I'm still here.