Last weekend I went out on a culinary limb and made a brussel sprout salad, inspired by this recipe from 101 Cookbooks. I have never really been a fan of brussel sprouts (though I do like them roasted and tossed with salty pancetta and balsamic vinegar), but I admit, these looked like they could be a winner.
I shredded the brussel sprouts and tossed them with a lemon vinaigrette similar to Heidi's. It made for a perfect light lunch paired with leftover roast chicken and bell pepper sticks.
With the said roast chicken, I also made chicken stock from the carcass. Very Martha Stewart of me, I know. But oh, wow, is that stuff good.
Chicken Stock
1 chicken carcass
1 onion, quartered
1 carrot, roughly chopped
zest of one orange
couple sprigs thyme
8 cups water
Place all ingredients in a large pot over medium high heat until boiling. Reduce heat to a simmer and cover slightly. Cook for up to 4 hours, adding more water as necessary. Strain and refrigerate until ready to use.
My stock gelatinized, so you may want to heat before using.
A couple of days ago, I made a nice tofu and spinach soup with my stock--so good! To make, bring the stock to a boil, add a handful of spinach, and season with salt and pepper to taste. Cook until spinach is wilted. While this is cooking, cube some silken tofu and place into a soup bowl. Pour stock/spinach over tofu and serve.
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