Stock - the cheap way!

For a friend, who asked how I make my stock....

This is the more intentional, precision way I would make stock. However, I usually make it the cheap and more imprecise way.:)

Stock - the cheap way!

All month long, there sits a bag in my freezer, labeled Chicken Stock. In it are an extremely eclectic assortment of things: The fresh thyme I only needed half of, right before it started to shrivel, the last 1/4 bunch of parsley that would have been overkill in that salad, scrubbed carrot tops, broken off celery bottoms, onion ends and those teeny tiny garlic cloves that aren't worth the time to peel. Chicken bones - a roast chicken carcass, skin removed from chicken thighs, or the wings that just didn't get used from a cut-up whole chicken, giblets, too, except the liver. You can save most everything for making stock, but anything beyond those core ingredients can significantly change the flavor expected flavor. If you're cool with that, so am I. :)

When it comes to making stock, first get out your bag and look it over - to make good stock, you want about even amounts of celery and carrots, and about as much onion as the two combined. If you need more of anything chop it up. If you have too much of one thing in your bag, save it for next time. Next step is to get out a stockpot, and get it heated with a few tablespoons of Olive Oil. Lightly saute your veggies and meat portions, along with about a dozen peppercorns (black or szechuan, for a different flavor) until it all becomes fragrant. At this point, add cool water until it reaches about an inch from the top of your pot. Stir this once, but after that, leave it alone. Let this heat until it nearly reaches a simmer. At this point you can add a handful of fresh parsley, and a few bay leaves. Let steam/simmer for 3-4 hours uncovered. If it gets pretty frothy, skim off the top, but it shouldn't get too bad if you are vigilant to keep it from boiling. When done, ladle through fine strainer or cheesecloth into containers to cool. Use in 3 days or freeze.

Adding salt is a matter of personal preference. Some people suggest adding it as a preservative, or to bring out the flavors of the vegetables better. Others warn against it because it's easy to oversalt if you have to reduce your stock or stock-based sauce. I personally don't salt.

Took my breath away.

love of man, love of God

your love is a violent one.

with burning heat, you bloody sun,

you give up breath (give up place)

while my love stands and hesitates.

~
your love bursts in sobs and groans.

mine speaks in more moderate tones,

rightly birthed from royal thighs

(erased, all trace of blood and cries),

~
while you glory and delight

in the dirt you joined, we fight

to rise above what you dove into.

i will not choose to love like you.
~

your love pours with raucous noise.

Mine stands tall with noble poise

and when the history books are read

mine is lauded—yours is dead.

2-08 Molly Aley

A heavier topic

I just added a badge to my sidebar on here. I came across the website via several wander-y internet links, and reading the stories just about broke my heart. I've seen people I love dearly not speak openly when they needed help because of the paradoxical shame that permeates abuse. Even now, there's no telling what secrets my friends and family hold... simply because they're not telling.

These women are telling, and by taking the small step of listening to and supporting them in their internet semi-anonymity, I want to learn to hear the people around me, and make a safe space for them to find their way, too.

My Weekend

So I was sitting at my computer today and wondering what my next activity would be. Should I bake some bread out of my awesome cookbook or should I pick up my crocheting that I never finished five years ago? One can never tell what my next move will be. I know for sure that at some point during the day I will be checking my RSS's and stumbling upon a new adventure in that glorious world. Maybe Ella will want to go outside because it is a gorgeous day. I just spent a wonderful weekend at Rachel's house. She is a dynamic and charming woman. I can't wait to see that handsome baby because he will be the most handsome little baby I have ever seen. This was the best weekend ever. Maybe one day I will remember to sign out of my blogger.

I am obsessed with my new cookbook!

So, I am nowhere near the fantastic food photographer my cousin is, but I am so excited to have made this bread today that I am posting these pictures anyway. I bought a new cookbook at our fantastic local bookstore and have been dying to make some "artisan bread in 5 minutes a day" (without kneading- this is too good to be true!!) ever since... ever since Saturday, that is. Now, in fairness, I saw the book linked in the sidebar recommendations here and have been wanting it for probably two weeks now... that's like 6 or 7 times longer. That's totally a long time. Totally.


This is my first loaf with the new technique, as well as my first attempt at bread that's neither rolls nor rolled up in a loaf pan. I think from the top it looks pretty good.



From the side, you can see it's "shortcoming" a little more. It was only about 3" tall. But, gloriously, the book comes with a troubleshooting guide...





Short, spread out bread: ✔
Really freaky-large holes: ✔
Delicious flavor, but with a texture a little too much like bagels for bread: ✔

Problem: Too much water/not enough flour.


This is not surprising, since the technique relies on a high-moisture dough, and I'm a total N00B at anything but cinnamon-swirl bread. Easily remedied, though, and I have enough dough remaining in the fridge for several more loaves. I'm looking forward to making another tomorrow. And then moving on to things like brioche and intentional bagels. Yum!

Casseroles... known only by their contents.

So, one day I made up a casserole. It's gone through several iterations. Here's one that doesn't require the unorthodox things like Krakow Nights seasoning that I have in my spice cabinet thanks to @Amyonymous (if using that, put in 1tsp of it instead of the dried parsley). You can substitute basil for the marjoram.

It comes in two parts - the casserole, and the bread-crumb topping.

Chicken Broccoli Rice Cheddar Casserole (serves 4 adults)
Ingredients:

• 4T butter, divided
• 1.5c dry rice, cooked per package directions (~3c cooked)
• 2 chicken breasts, cut into bite-sized pieces
• 1/4c minced onion (~1/2 small onion)
  
• 3 cloves garlic, minced
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1.5c frozen chopped broccoli
• 1 tsp dried marjoram
• 1 tsp dried parsley
• 2c grated cheddar
• 1/2c whole milk
• Crumb Topping, as listed below
  

Directions:

1. Preheat oven to 350F.
2. Begin cooking rice.
3. Meanwhile, combine chicken, garlic, onion, salt & pepper in bowl.
4. Create crumb topping as listed below.
5. Over medium heat, melt ~2T butter in large dutch oven.
6. Add chicken mixture and cook approx. 2 minutes, stirring occasionally.
7. Add marjoram, parsley, and broccoli. Cook, stirring occasionally, until chicken is cooked through. Add more butter as needed.
   
8. When rice is cooked, add to cooked chicken. Stir.
9. Add cheddar cheese and milk. Stir until cheddar is melted in and mixture is well blended.
   
10. Transfer mixture to 2 quart casserole dish, cover with crumb topping and heat in oven until topping is lightly browned or crisped ~10-15 minutes.
    
11. (Optional) Any remaining butter or extra cheddar cheese may be used over crumb topping.

Crumb Topping

Combine the following in food processor and blend until bread and crackers are crumbled:

• 2 slices bread
• 1/2c cheddar goldfish
• 1/4c grated parmesan
• 1 tsp rubbed sage
• 1/4tsp paprika
• 1/4tsp black pepper
• dash cayenne (optional).

If any of you try this, can you let me know if the recipe works out? A friend asked for it and it's hard to proof your own directions. Thanks!:)

Things I learn from, part the first.

Here is the beginning of a list of things I have enjoyed learning from in the past year...

AskMoxie - (Parenting - esp small children) She's kind of taken a turn to discussing more parents-as-people topics, which I can get on board with, but what really helped me tons is her archives. The Q&A, with the truly helpful multi-perspectived commenters. Great parenting resource, especially for when you are looking for new approaches.

Shark Tacos - (Religion) I went through a patch with my previous church where they just weren't addressing the things I was working through. I didn't realize how disillusioned I was becoming until I read some of the stuff on this blog and found myself in tears regaining some perspective. I'm still sorting through some big questions, but I love the generous Christlike viewpoint I find here, especially in some of the longer articles you'll find linked in the sidebar.

Crockpot! - (Food) In my heart, I used to mock people who used their crockpots. I pretty much thought it was for soup, and the dreaded beef stew. I love Stephanie, because she makes things that I like (like korean ribs! or falafel!) possible to make in the morning, so when the toddler witching hour comes, I can still have food on the table in time. I can go pretty much anywhere on the internet to find recipes, but this site elevates slow cooker to an art form.

more later:)