SIMPLE Homemade Stock

My blog started as a way for me to keep track of my "experiments" with food and cooking with just what I have in my pantry.  It has since evolved into me posting whatever I make or strikes my fancy.  I still try to keep to bare cupboard cooking, or recipes I invent (or even tweak to suit our dietary needs), but sometimes I just HAVE to share someone else's recipe that I found particularly amazing or share a household tip or trick.  The following recipe falls into the "bare cupboard" portion, as well as household tips and tricks!

What do you do with your veggie scraps?  By scraps I mean onion and carrot ends, celery ends etc... veggies you would use in a stock.  How about your chicken and beef bones... do you toss them?    If so STOP- right now!!  This is actually a tip I learned from my mother in law- save all your veggie scraps and bones and make your own chicken or beef stock!!!  I know it sounds like lots of work, but it is very simple and MUCH better for you than store bought or powder stock!  And you're not "wasting" good veggies!  Besides- if all your ingredients are already frozen, the only work is putting everything into a pot and cooking it down!

Get all your ingredients out of the freezer (no need to defrost them!), put them in a large stock pot, cover them with water, season with salt and pepper (you can also add some fresh/dried herbs here if you'd like!), add a little apple cider vinegar (about 2-3 TBS per pot) and simmer it for 8-12 hours!!  Let it cool completely (I usually cover and let it sit over night), strain off veggies and bones and pour into freezer safe containers (I use plastic sparkling water bottles and freeze it in 4 cup portions) label (make sure to label how much is in your container!) and freeze!  It really is THAT simple!!  And it tastes AMAZING!!!

So- next time you're chopping veggies, instead of tossing the parts you don't eat- throw them in a sandwich bag in the freezer and save them for homemade stock!  Do the same with your chicken carcasses and beef bones... the veggies, water and apple cider vinegar is just the base for any kind of stock you want!  You can even make a plain veggie stock if you'd like (omit the vinegar)!  

Enjoy! :)

The BEST oven roasted squash EVER

I don't know how many of you ever oven roast squash, but I LOVE roasted acorn squash and butternut squash.  I usually roast my acorn squash with butter and brown sugar and butternut squash with salt and pepper or Montreal steak seasoning.  However, I wanted to try something different to go with our Oven Roasted Mayo Chicken (see previous post for recipe) and decided to try something that I had seen Rachael Ray do awhile back on her tv show.  It was a HUGE hit with my family, especially my 3 year old who has decided she doesn't like squash (she GOBBLED this up like she hadn't eaten in days!!).  This is a keeper and you can bet I'll be making it again soon!!  Oh, it also is a teaser for Thanksgiving dinner, and I think I'll be serving it this year for Thanksgiving!!

Roasted Butternut Squash with Apples and Onions

1 butternut squash (could use any kind of squash!), peeled, seeds removed and cubed
1-2 small apples (I used Jonagolds), large diced
1 small onion, rough diced
Salt
Pepper
Sage (I used dried, but will definitely try fresh next time!)
Olive Oil or Grapeseed Oil

Pre-heat oven to 425 degrees.  Place squash in a roasting pan (I used my Pampered Chef Large Bar Pan), drizzle with oil and sprinkle with salt and pepper.  Place in oven and bake until semi-tender, stirring every 10-15 minutes.  Turn oven down to 400 and add apple, onion and sage and continue to cook until squash and apples are fork tender (don't over cook as the squash and apples will get mushy!).  Make sure to stir every so often so it doesn't stick to the pan and burn.

Enjoy!!

Oven Roasted Chicken

Ok- so this post may gross some of you out (it does use LOTS of mayonnaise), but this makes the best, most moist chicken ever!!  I saw a Best Foods mayo commercial a year or so ago that suggested using mayo to make Parmesan crusted chicken breasts... I had forgotten about it until I saw the commercial again a couple days ago.  I knew we were having roast chicken for Friday night dinner, and since I was using one of the chickens we raised, that has no skin, I decided to try it.  It was the most amazing chicken!!  Moist, delicious and flavorful!  I love how the mayo acts as a "skin" on the chicken and keeps all the moisture in.

So- here's my recipe for oven roasted chicken!

Oven Roasted Mayo Chicken

1 whole roasting chicken (preferable without the skin, but you could use one with skin on too)
1 C (more or less depending on the size of the chicken) mayonnaise
Seasonings to taste: salt, pepper, paprika, garlic powder, onion powder, basil, oregano (you can add or substitute other spices if you'd like)
3-4 sprigs fresh rosemary
3-4 sprigs fresh oregano
Olive Oil

Pre-heat oven to 425 degrees.  Mix together the mayo and spices in a bowl.  Drizzle a small about of olive oil in the bottom of a roasting pan or 9x13 pan (if you use a roasting pan with a rack, the olive oil is not necessary).  Place chicken in pan and stuff fresh rosemary and oregano into body cavity of chicken.  Using your hand or a spatula, slather the mayo mix all over the outside of the chicken, making sure to cover every exposed part.  Place chicken in oven and turn oven down to 375-400 degrees.  Bake for 1-2 hours or until juices run clear (cook to 165 degrees internal temp).  When done, remove from oven and place a foil tent over and let sit for at least 15-20 minutes to let juices settle.   Serve with roasted Butternut Squash and apples and broccoli salad (recipes to follow).

Enjoy! :)

Easiest Enchiladas EVER!!!

So- I don't usually resort to "pre-cooked" foods, but when you're in the middle of moving, easy and simple are the best and easiest ways to cook!  Not to mention that honestly, these are some of my favorite enchiladas ever... (I know, I know- I need to expand my taste horizons!)... BUT, they are quick, easy and tasty!!

Quick and Easy Enchiladas

1 pkg frozen burritos (your favorite "flavor"- I like beef and bean!)
1 can enchilada sauce
1 can cream of mushroom soup
1 package beef gravy, made according to package directions (I ALWAYS make my own gravy though!!)
Grated cheddar cheese

Place burritos in a 13x9 pan.  In a sauce pan make gravy then add enchilada sauce and cream of mushroom soup.  Combine well and heat through.  Pour soup mix over burritos and top with cheese.  Bake according to burrito package directions and until sauce and cheese are bubbly.

Enjoy!!

Blackberry Gin Soda

So- this morning we got the chance to head about 35 miles from home to pick wild blackberries- I was in HEAVEN!!  It was SO much fun!!  Hubby and little A enjoyed it too... was so fun to take a 3 year old berry picking (incidentally- every time I hear or think of "berry picking" I think of the way Marta says it in The Sound Of Music when they are talking to their father about where they were all day....).  We found about a gallon and a half or so, and are planning to make another trip up next weekend.  I made 3 pints of freezer jam and froze several cups as well, but wanted to keep some for eating fresh.  Or, as in this case, for making "adult beverages"...  Here is the recipe I came up with using fresh blackberries, and fresh mint and basil from my garden!  I'm sure it would be just as refreshing without the gin, however, I like a little "kick" to my drinks! ;) :)  There are a couple things I would change, for instance, I would add a hint of lime juice (maybe the juice of 1/2 a small lime) and maybe more basil and mint.

Enjoy! :)

Blackberry Gin Soda
(makes 1 serving)
Several fresh blackberries- the sweeter the better, use as many as you'd like, I think I used 8-10
2-3 sprigs fresh mint
3-4 leaves fresh basil
1/2-1 oz simple syrup
2 oz gin
club soda
ice

Muddle berries, simple syrup, mint and basil (also lime juice if you choose to use it) in a low ball glass.  Add gin, a couple ice cubes and top off with club soda.  Garnish with mint and/or basil sprigs if you desire!

Homemade Bean Dip

So, a couple days ago I had a craving for chips and dip.  But not just any dip... no, BEAN DIP!  I don't know about you, but I'm a sucker for Frito Lay Bean Dip!  But, because its expensive and full of nasty stuff, I don't buy it very often... So, I decided to try to make my own!  I didn't have re-fried beans, but I DID have chili beans in sauce in my pantry... So- I grabbed the can, and started looking through my fridge and spice cupboard to find ingredients.  I found a poblano, anaheim and jalapeno peppers from my garden in the fridge and grabbed spice that I use in my tacos and chili...  Here is what I came up with.  Please remember, all measurements are approximate as I rarely measure anything when I "create" a recipe!

Rachel's Fabulous Bean Dip

1 can chili beans, with sauce
1 poblano pepper, seeded and chopped (you can leave the seeds in for extra heat if you'd like!)
1-2 small anaheim peppers, seeded and chopped (same for the extra heat as the poblanos!)
1 small (and I mean SMALL) jalapeno, seeded and chopped (can use a larger one and/or keep the seeds for more heat!)
Chili powder
Garlic powder
Salt
Pepper
Cheddar Cheese (optional for hot dip)

Put all ingredients into a blender or food processor and blend until smooth.  If you want a hot dip, gently add cheese (I would do this in a separate bowl and fold the cheese in), then pour into oven safe dish and broil until hot and bubbly!

Top with sour cream and more cheese for a "layered" dip.  You could also add tomatoes, avocados etc... Be creative!  And be sure to share your creativity with me! :)

Enjoy! :)

Oh How I Love My Crock-pot!

So- I think my new favorite kitchen "gadget" is my crockpot.  I have always used a crockpot, but until the last year or so, didn't realize how useful it really is!!  I use it for goat milk yogurt, casseroles, roasts, chicken, beef etc...  And since my oven isn't working properly at the moment, my crockpot is my best friend (plus it doesn't heat up the house as much as the oven does!!)!

This last week I was going to make Cowboy Mac for dinner, but didn't have enough ground beef.  My parents had just given me a round steak, so I decided to use that instead and make it in the crockpot to make sure the beef was tender.  Wow- was it YUMMY!!!  I think even better than my original Cowboy Mac recipe!!  I will definitely be making it again!!

Crockpot Cowboy Mac

1-2 lbs round steak, cut into 1/2 inch chunks
1 can tomato soup + 1 can water
1 onion, finely chopped
1 handful fresh basil, chopped
1 handful fresh rosemary, chopped
1 handful fresh oregano, chopped
Beef Broth
1 box short cut pasta (I used medium shells)

Brown onions and beef in a skillet.  Pour into crockpot.  Add in soup, spices, can of water and 1/2 cup or so of beef broth.  Cover and turn crockpot to high.  Cook for 4-6 hours, then turn to low and add pasta (you can add more beef broth if needed).  Cook on low until pasta is cooked.

Enjoy! :)

Hot Days and Cold Beverages!

Ok- so its the middle (almost the end!) of July and its been in the 90's and 100's here for the last couple weeks!  There is nothing I like better on a hot day than a nice, cold, icy beverage!  Some days I prefer home brewed sun tea (I'll share my "recipe" soon!), some days a glass of ice water works... but today, I wanted something "stronger"!  So- knowing I had vodka in the freezer (honestly, vodka is better "ice cold"!), I decided to make up a new drink!  I made some simple syrup (recipe included) and out of half the batch I made GINGER simple syrup (will include this recipe as well!) and then let my brain go to work!  My idea- a Lemon-Ginger Vodka-tini!  So- here are the recipes!

Enjoy! :)

Simple Syrup

1 part water

1 part granulated sugar

Combine both ingredients in a sauce pan over med-high heat until sugar is dissolved!  Remove from heat and let cool.  Store in a jar in a dark cool place!  Simple syrup is great for mixed drinks, iced coffee etc!

Ginger Simple Syrup

Make simple syrup as above, but add minced garlic and simmer for 5-10 minutes (depending on how strong you want it!), then remove from heat and let sit till cool.  Strain and store in a jar in a dark, cool place!

NOW--

Lemon-Ginger Vodka-tini

2 oz vodka

1 oz ginger simple syrup

1/2 oz lemon juice

1-2 springs mint for garnish (optional)

Mix vodka, ginger simple syrup and lemon juice in a low ball glass, stir to combine, add 1-2 ice cubes and top off with lemon sparkling water.  Garnish with mint sprig and Enjoy!!

My Favorite Comfort Food...

... Lasagna!!  I LOVE lasagna!!  Unfortunately, growing up with an allergy to dairy products, I could never eat it and the dairy free version was never very tasty.  Then, my mom found a recipe for Double Mushroom Lasagna.  It called for Cream of Mushroom soup which, when cooked, I've never had a problem with- we were in business!!  Ever since then it has been my FAVORITE lasagna recipe and I used to make it A LOT when I was single and living on my own.  Once my hubby and I got married, I made it for him, and he wasn't a big fan- see, he grew up with the real deal, and this just wasn't the same.  I made it less and less often...  Until this past weekend... I changed it up quite a bit and DH LOVED it!!!  I still need to tweak it just a little, but I will include the anticipated "tweaks" in the recipe below...  So- lasagna is back on the menu at our house!! :)  Of course- I need to find a good gluten free noodle recipe to try, because I'm still trying to stay away from an over abundance of gluten...  and feeling quite good when I don't it eat it, I might add! :)  If you're eating gluten free, you could substitute zucchini and or eggplant for the noodles if desired! :)  Once I find a yummy, easy recipe for gluten free noodles, I will share it here with you! :)  So- here's my recipe that I used this weekend with my "tweaks"... :)

NOTE: This recipe only makes 1- 8x8 or 9x9 pan... it is easily doubled.  I do recommend doubling the soup/milk mixture anyway, and if you're doubling the rest of the recipe, I would recommend tripling it... :)

Beefy Mushroom Lasagna

1 lb ground beef
2 chicken breasts, browned and cooked through, diced into 1/2 inch pieces
1 jar spaghetti sauce (I used my home canned sauce, but you can make your own or buy your preferred sauce at the store)
2-3 cloves garlic, crushed
1 can Cream of Mushroom soup (I'm thinking if your fam doesn't like mushrooms, you could use Cream of Chicken instead!  This is one the "tweaks" I'm going to try next time!)
1/4 C milk
1 1/2-2 C cottage cheese (another "tweak" I'm going to try- NOT in the original recipe so can be omitted)
6 cooked lasagna noodles
1 C shredded cheddar cheese (you can use mozzarella instead)

In a small bowl, combine soup and milk- set aside; in a 3 qt sauce pan, brown ground beef, stirring to separate; spoon off fat; Stir in cooked, diced chicken, spaghetti sauce and garlic; in an 8-inch square (can use 9-inch) baking dish, ladle 1 1/2 cup of meat mixture (till bottom of dish is covered), top with 2 lasagna noodles (you'll need to cut them to size and you can use the cut ends to cover the rest of the layer); cover with 1/2 C of soup mixture; top with thin layer of cottage cheese; repeat until meat mixture, soup mixture and noodles are gone (1-2 more times); Sprinkle with cheese.  Bake at 400F for 30 minutes or until hot and bubbling.  Let stand at least 10 minutes before serving!!  I serve french bread and salad as sides.

Enjoy! :)

Pleasing a large crowd...

Happy 2013!  Can't believe we're onto a new year, and I have a feeling 2013 is going to be a big year for us!!  We rang in the New Year with a couple friends of ours.  I had invited LOTS of people over for a huge bonfire for New Year's Eve, and so I needed something to make to feed everyone!!  I decided on my Weeknight Chili.  Its easy and cheap to make and its EASILY doubled (or even tripled!) to feed a large crowd.  Well, only a couple people showed up, so we've been eating chili for 3 days (which is ok, 'cause it meant I didn't have to cook last night or lunch today!)!  Here's the recipe!

Weeknight Chili

Brown in a large pot:

1 lb ground beef

1 small onion, chopped

1 green pepper, chopped

Add:

1 can kidney beans, undrained

1 can chili beans in sauce, undrained

1 8 oz can tomato sauce

1 T apple cider vinegar

2 T chili powder

1/2-1 tsp chipotle chili powder (more or less to taste!)

1/2 tsp garlic powder

1/2 tsp salt

1 tsp sugar

1 14.5 oz can diced tomatoes

Beer to taste (I like to use a darker beer such as Session Dark, but have also used a lager such as Black Star, and usually use about 8-10 oz)

Bring to a boil; reduce heat and simmer for 20 minutes, stirring occasionally.  Top with toppings such as sour cream, shredded cheese, chopped onions or chopped chives.

*NOTE:  I have also added 1/2-1 tsp cinnamon powder to make it more of a Cincinnati style chili. 

Enjoy! :)

photo by Jordan Howard (Thanks Jordan!) :)