One huge mess in the kitchen
Made today:
Chicken stock, since I actually had a chicken carcass and a couple of quarts of frozen vegetable bits. This always wrecks my kitchen, since it involves fishing a ton of hot, wet garbage out of the stock when it's finished (or straining it out, which is what I mostly do, usually burning myself in the process). Today was the extra mess of picking a few choice bits out for Lucky to eat -- potato, brussel sprout and chicken.
Then:
Using about three quarts of the stock, I made a variant version of caldo verde. The sausage I was planning on using was swelling oddly in its package, so that necessitated a last-minute run to the store. And I didn't have kale, only about a pound of rapidly-aging chard I'd bought to make a different recipe that I ended up not having the ingredients for.
Nothing says planning like a few nights in my kitchen.
Anyway:
Not really Caldo Verde Soup
oil
1 onion, chopped
minced garlic, plenty
1 lb sausage, plain old Bob Evans is fine but you can use whatever
3 qts stock, more or less
1 can of white kidney beans
3 c or so leftover roasted potatoes
1 lb leafy greens, chopped
salt, pepa, red pepper flakes
Saute onion in oil over medium heat. When it begins to soften, add garlic and saute a little while. Brown sausage in this mix if you're too lazy to do them separately, which I am.
Add stock, beans, potatoes and bring to a boil. You may need to skim scum if the stock is fresh and hasn't been defatted. Reduce heat, add greens, mix in and cook till done (not the most helpful direction, but come on, it isn't rocket science).
My stock was pretty salty, so I didn't add any extra. The potatoes should suck some of it up, I hope. I've been throwing some red pepper flakes into most things I cook these days, just enough for a teeny tingle. It's good.
You have no idea how many dirty dishes I have in my kitchen. None. I will be grumbling later.
Chicken stock, since I actually had a chicken carcass and a couple of quarts of frozen vegetable bits. This always wrecks my kitchen, since it involves fishing a ton of hot, wet garbage out of the stock when it's finished (or straining it out, which is what I mostly do, usually burning myself in the process). Today was the extra mess of picking a few choice bits out for Lucky to eat -- potato, brussel sprout and chicken.
Then:
Using about three quarts of the stock, I made a variant version of caldo verde. The sausage I was planning on using was swelling oddly in its package, so that necessitated a last-minute run to the store. And I didn't have kale, only about a pound of rapidly-aging chard I'd bought to make a different recipe that I ended up not having the ingredients for.
Nothing says planning like a few nights in my kitchen.
Anyway:
Not really Caldo Verde Soup
oil
1 onion, chopped
minced garlic, plenty
1 lb sausage, plain old Bob Evans is fine but you can use whatever
3 qts stock, more or less
1 can of white kidney beans
3 c or so leftover roasted potatoes
1 lb leafy greens, chopped
salt, pepa, red pepper flakes
Saute onion in oil over medium heat. When it begins to soften, add garlic and saute a little while. Brown sausage in this mix if you're too lazy to do them separately, which I am.
Add stock, beans, potatoes and bring to a boil. You may need to skim scum if the stock is fresh and hasn't been defatted. Reduce heat, add greens, mix in and cook till done (not the most helpful direction, but come on, it isn't rocket science).
My stock was pretty salty, so I didn't add any extra. The potatoes should suck some of it up, I hope. I've been throwing some red pepper flakes into most things I cook these days, just enough for a teeny tingle. It's good.
You have no idea how many dirty dishes I have in my kitchen. None. I will be grumbling later.