It is Memorial Day and barbecue is the traditional way of celebrating. Son-in-law, Chris, is avoiding sugary foods, so many a barbecue sauce was out. I decided that a spice rub would be the way to go.
Category Archives: Poultry
I roasted a chicken with the express intent of having a carcass to make bone broth later in the week. When the kids decided not to come for dinner, I was left with more than the usual amount of leftovers. After the first meal, I made tacos with the breast meat. With the bits that remained I made this soup.
I was thinking of roast chicken for Sunday night’s dinner. Last week, I ran out of ancho chile powder and when I went shopping, I picked up several different ground chilies. Jan had requested bone broth later in the week, so I did not want my chicken to be too spicy.
Jan and I have colds this week, so she asked for chicken soup for dinner. It is Meyer lemon season and I thought that a garlic lemon soup would be the thing to make. Jan was unsure about this, because she thought it would be too sour. My solution was to add a dollop of lemon curd to cut the citric acid.
The first dish I created on my own—rather than following a recipe—was a soup that Miriam called “Papa’s Fine Soup.” Some powdered lemon grass, chicken, snow peas, green onion, and udon noodles. While this soup has changed over time, it has been a comfort food in our house for almost 30 years.
Chicken and dumplings is an classic Southern (U.S.) that is basically a chicken stew topped with biscuit dough. At my house it is a weekday comfort food, whenever someone is stressed out. Although I make this dish once or twice a month, I realized that I took it for granted and have never posted about it.
The best known Sub-Saharan chicken stew, at least in America, is Ethiopian doro wot, This is a dish with a long ingredients list—complicated by many of them being hidden inside several spice blends. There are, however, many other Sub-Saharan countries, everyone of which has their own version of chicken stew.