sarah: (craving)
[personal profile] sarah
Note: proportions are for a 3 qt slow cooker

a rotisserie chicken carcass
medium onion, cut into chunks (don't bother to peel)
2 carrots, cut into chunks
2 celery stalks, cut into chunks

optional:
1-3 cloves of garlic, smashed
bay leaves, thyme, sage, etc.

Dump carcass into slow cooker, and surround with chunked vegetables (and herbs, if desired). Fill to brim with water. Cook on low overnight (8-12 hours).

Remove veg and chicken chunks with tongs or a slotted spoon, then ladle/pour the liquid into a bowl lined with cheesecloth (or a strainer lined with a coffee filter). Makes about 1.5-2 qts stock.

After refrigeration, the fat will congeal on the surface and can be removed with a spoon. The stock itself will (hopefully) become jello-like, thanks to the gelatin in the chicken bones. Use within 3 days, or freeze.
sarah: (whip it)
[personal profile] sarah
2 tablespoons extra-virgin olive oil
2-4 oz pancetta or bacon
about 4 cloves of garlic (chopped)
about 2 c mirepoix

herbs:
2 sprigs rosemary
1 sprig thyme
2 dried bay leaves
Coarse salt and pepper

2 (15 oz) cans cannellini beans
1 cup tomato sauce or crushed tomatoes
2 cups water
1 quart (4 cups) chicken stock
1 1/2 cups ditalini
grated parmesan reggiano
crusty bread

Heat a deep pot over medium heat and add oil, bacon, and garlic. Brown lightly.

Add mirepoix, and saute for a few minutes.

Add herbs, and season with salt & pepper. Add beans, tomato sauce, water, and stock. Bring to a boil, then reduce heat and simmer for at least an hour, but two is better.

Near the end, add the pasta, stirring occasionally, and cook 6 to 8 minutes. (Alternatively, cook the pasta in a separate pot and add to to soup while serving. If there are leftovers, store the pasta in another container to keep it from absorbing all the liquid.)

Remove herb stems and bay leaf from soup. Let soup rest for about 15 min. Serve with grated cheese and crusty bread.


modified heavily from Rachel Ray
sarah: (apple)
[personal profile] sarah
1 glove garlic, chopped
1 medium onion, diced
4 Tbsp extra virgin olive oil
3 quarts Veggie Broth [I used 2 parts homemade chicken stock & 1 part water]
3/4 cup barley
1 cup ditalini pasta
2 small carrots, diced
1/2 cup celery, diced
1 medium 6oz peeled potato, diced
salt & pepper to taste
parmigiano reggiano, at the table

In a large pot, cook the garlic and onion in the olive oil over medium heat about 4 minutes. Add the broth and barley, bring to a simmer, and cook for 30 minutes. Add the carrots, celery, and potato, season to taste with the salt and pepper, and cook for another 15. Add the pasta and cook for 6 minutes.

Remove from heat, cover, and let rest about 15-20 mins. Serve with parmigiano reggiano and crusty bread.
synecdochic: torso of a man wearing jeans, hands bound with belt (Default)
[personal profile] synecdochic
* 1 1/4 c. Bob's 13-Bean Soup Mix
* 1lb ground beef
* 1 medium onion
* 1 head garlic
* 1 24 oz jar Classico Fire-Roasted Garlic & Tomato or Tomato & Basil pasta sauce
* Misc. spices

The night before: Rinse beans, cover with about a quart of water, and let soak overnight.

~4 hours before dinner: Drain and rinse beans. Add rinsed beans to a pot; cover with water, bring to boil, cover, and simmer for around 3 hours. Drain and set aside.

Finely chop the onion and the garlic. In a large (6 quart or larger) saucepan, thoroughly brown the ground beef; drain the excess fat and return to heat. Add around 1Tbsp of a cooking oil (again, I use grapeseed; olive or vegetable will also work), and add the onion and garlic. Stir constantly until the garlic is just beginning to brown.

Add the jar of pasta sauce and the cooked bean mixture. Stir thoroughly.

Spice mixture for this one is usually: 2Tbsp each chili powder, cumin, and nutmeg (I know it sounds crazy, but trust me on the nutmeg), 1/2Tbsp each sugar, salt, and pepper, and (stop looking at me like that, I swear it works) around 1/2tsp of cinnamon. (If you are a wuss about heat -- although I swear I am too; this is flavor spice, not hot-for-the-sake-of-proving-your-macho -- reduce the chili powder to 1Tbsp, but leave the cumin and nutmeg at 2Tbsp.)

Bring to a boil, cover, reduce heat to simmer, and allow to simmer for around an hour, stirring frequently. Check when there's 20 minutes left on the timer to see if it needs more salt. (Sometimes it does; it depends on the flavor of the beef and the particular heat of the chili powder you've got.)

Serve with bread.
synecdochic: torso of a man wearing jeans, hands bound with belt (Default)
[personal profile] synecdochic
* 2 cups Bob's Red Mill 13-Bean Soup Mix
* 1 head garlic
* 2 cups diced carrots
* 2 cups diced celery
* 2 cups diced onion
* 1 quart chicken [or vegetable broth to make vegetarian]
* 1 quart water
* Misc. spices
* Optional: 1/2 c. of some small pasta

The night before, rinse the beans and cover them in about a quart or so of water. Let sit out overnight to soak.

~3 hours before dinner, finely dice the garlic (yes, an entire head of garlic) and (if you can't find pre-diced mirepoix, which is what that combination of carrots/celery/onion is called, in your supermarket's produce aisle, which saves you a lot of time) the carrots/celery/onion.

Choose a large pot. (You'll want at least a 6 quart saucepan.) In about 2Tbsp of oil (I generally use grapeseed; you can also use olive or plain vegetable), sautee the garlic until it's lightly browned, then add the mirepoix. Sautee, stirring frequently, for a few minutes, then drain the beans and add them. Stir thoroughly until mixed, then add the stock and the water.

The spice mixture I use for this soup is usually a case of "whatever looks good at the time", but it usually works out to be about 2Tbsp each of adobo, basil, oregano, and parsley; 1Tbsp each of salt, pepper, tarragon, onion powder, and coriander; 1/2Tbsp each of cumin and nutmeg. (All measures approximate; I have never measured a spice in my life.) Bring to a boil, cover, reduce the heat to simmer, and simmer for around 3 hours. (If adding the pasta, add it around 20 minutes before done.)

Serve with parmesan cheese for sprinkling over top.

(Heavily adapted from the unholy marriage of the recipe on the back of the package + another soup mix we like.)

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