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.
Tag Archives: cooking
I like slow cooked chili with tender chunks of beef, sometimes I just want a quick meal for a weekday. While I have been known to simply use a brand name chili, occasionally I like to go just a step further. This may take a few more minutes than simply opening a can, but the flavor is worth the effort.
I keep a wide variety of rice in my pantry—Italian arborio, aged Indian basmati, Spanish Bomba, short grain Japanese rice, Thai Jasmine, Chinese red rice, American wild rice, as well as Californian jasmine and short grain brown rice. Jan has been loving my rice pudding, so when she suggested using Black rice I had it ready to hand. During imperial China, this rice was for the emperor alone.
I make Greek barbecued lamb for Easter and I wanted a Greek starch side dish. I have done Spanakorizo (spinach rice) and Spanakorzo (spinach pasta), but I wanted to do something different. The Persian store near me carries large frozen artichoke caps and I decided to do something with them.
For me Claudia’s Chocolate Mousse is the mousse by which all others are judged. It is however, not a health food. It has replaced cakes as the go-to dessert for special occasions. Jan has spent years perfecting the techniques of making this mousse, but it took her years more before she dared to tinker with mom’s recipe. This Easter, Jan made chocolate mousse with Drambuie.
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.
Tuesday is Jan’s long day, she teaches until 8:45 pm, and she texted that she needed rice pudding when she got home. I live to serve—good food. I started with a Food.com recipe for rice pudding, but I have continued to change it. One of the recipes I had looked at earlier suggested that arborio rice was the best choice. Having made this variation twice now, I must agree.