This is a loosely adapted southwestern salsa-type dish. For guests, I serve this with tortilla chips. For me? I put it in a bowl with a spoon. This is a simple, but impressive, dish for parties and gatherings.
1 can black beans
1 can white beans (I used navy beans, its what I had)
1 can yellow corn
1 can white corn
4 small or 2 large tomatoes
2 green bell peppers
6 green onions
8 cloves garlic (or less to taste)
2 jalapeno peppers
1 small bunch fresh cilantro
1/3 c italian dressing (I used Kraft fat free zesty)
Dump corn and beans into a colander and rinse. Put them in a LARGE bowl.
Chop tomato, pepper, jalapeno and green onions. Add them to the bowl.
With a garlic press, mince the garlic. Add to bowl.
Finely chop the cilantro and add to bowl.
Add the dressing to the bowl (this is like, the secret ingredient). Stir it all up really well.
Nom.
This is best made the day before you want to serve it, so it can sit overnight and the flavors can meld together.
Sunday, March 1, 2009
Peppery Turkey Stew
Adapted from The Healthy Slow Cooker by Judith Finlayson.
This was my first experience with quinoa, and it was pretty much delicious. A side note, I used peppers I froze from over the summer and did not have roasted reds, and this came out excellent, even with the omission.
Its not necessary to cook the onions and everything up before making this, but it seems to make the onions more flavorful.
1 tbsp olive oil
2 onions, chopped
9 cloves garlic (or less to taste)
2 tsp dried oregano leaves
1/2 tsp cracked black peppercorns
3 cups chicken or turkey stock
1 can (28 oz) diced tomatoes
salt to taste (I find this isn't necessary if you use canned stock)
1 lb turkey breast, cubed
2 tsp paprika
1 jalapeno, chopped
2 green bell peppers (I used a combo of red and yellow 'cause that's what I had)
1 roasted red bell pepper, optional
3 c water
1 1/2 c quinoa
In a skillet heat oil. Add onions and saute until soft, about three minutes.
Add garlic, peppercorns (I crushed my own with the side of a knife to make them 'cracked') and oregano and cook another minute.
Add the stock and the tomatoes (with juice). Cook until boiling and transfer to slow cooker.
At this point, you can put this in the fridge, if you are prepping the night before.
Add the turkey to the crockpot and stir well. Cover and cook on low for 6 hours or high for 3, until turkey is cooked through and tender.
Dissolve the paprika in 2 tbsp cold water. Add to the crock along with the bell peppers, jalapeno peppers and roasted reds (if using). Cover and cook on high for 30 minutes, or until peppers are tender (this took me about 45 mins).
While this is cooking, put the water on to boil. Add the quinoa in a steady stream (to prevent clumping) and return to a boil. Boil about 15 minutes, or until liquid is dissolved.
When the peppers are tender, add quinoa to the crockpot and stir well. Serve immediately.
This recipe made about 12 1 cup servings and freezes well.
This was my first experience with quinoa, and it was pretty much delicious. A side note, I used peppers I froze from over the summer and did not have roasted reds, and this came out excellent, even with the omission.
Its not necessary to cook the onions and everything up before making this, but it seems to make the onions more flavorful.
1 tbsp olive oil
2 onions, chopped
9 cloves garlic (or less to taste)
2 tsp dried oregano leaves
1/2 tsp cracked black peppercorns
3 cups chicken or turkey stock
1 can (28 oz) diced tomatoes
salt to taste (I find this isn't necessary if you use canned stock)
1 lb turkey breast, cubed
2 tsp paprika
1 jalapeno, chopped
2 green bell peppers (I used a combo of red and yellow 'cause that's what I had)
1 roasted red bell pepper, optional
3 c water
1 1/2 c quinoa
In a skillet heat oil. Add onions and saute until soft, about three minutes.
Add garlic, peppercorns (I crushed my own with the side of a knife to make them 'cracked') and oregano and cook another minute.
Add the stock and the tomatoes (with juice). Cook until boiling and transfer to slow cooker.
At this point, you can put this in the fridge, if you are prepping the night before.
Add the turkey to the crockpot and stir well. Cover and cook on low for 6 hours or high for 3, until turkey is cooked through and tender.
Dissolve the paprika in 2 tbsp cold water. Add to the crock along with the bell peppers, jalapeno peppers and roasted reds (if using). Cover and cook on high for 30 minutes, or until peppers are tender (this took me about 45 mins).
While this is cooking, put the water on to boil. Add the quinoa in a steady stream (to prevent clumping) and return to a boil. Boil about 15 minutes, or until liquid is dissolved.
When the peppers are tender, add quinoa to the crockpot and stir well. Serve immediately.
This recipe made about 12 1 cup servings and freezes well.
Wednesday, February 18, 2009
Slow Cooker Veal Goulash
This recipe is adapted from The Healthy Slow Cooker by Judith Finlayson.
My slow cooker hasn't had a workout in awhile and I'm steadily getting more busy with work and knitting and being more active. So I give you: Veal Goulash. Of course I used a recipe for a guide, but I couldn't help but make some delicious adjustments.
For this dish, you'll need something called "stewing veal". Now, if you are a n00b like me and have only ordered veal in a restaurant, you have no idea what this is. Never fear! Just look in your local grocer's meat section and you'll find it packaged all nice and neat. I'm sure I got ripped off a little since they cubed it and packaged it, but hey, I didn't know how to buy veal. And it worked fine. And veal is cheaper than I thought it would be. So there's that.
Tonight I am serving this over mashed potatoes. I'll likely put some of the leftovers over noodles, or just eat as is, with a side salad. Anything is possible, really. I'll recount the original recipe and note my changes.
Here's what you'll need.
2 tbsp olive oil (I used Misto, so I likely used less)
2 lbs veal (1.5 lbs was fine)
2 onions, finely chopped (or 4, if you like onion)
4 cloves garlic, minced (or 8 if you want to scare vampires)
1 tsp caraway seeds (up to 2tsp is what they recommend, I used this)
1/2 tsp crack black peppercorns (take ones from your grinder, and squish them with a knife!)
1 lb mushrooms (or a little under. I mixed cremini with white)
2 tbsp flour
1 can, 14 oz diced tomatoes (double that!), with juice
1 cup chicken broth
1 tbsp sweet hungarian paprika (my grocery store had nothing of the sort, so I used regular)
2 red bell peppers, diced (I froze some in the summer in strips and was too lazy to dice them)
1/2 cup finely chopped dill
sour cream, optional
So, you can see, I made a LOT of changes. I like extra tomatoes, and I didn't have the right kind of shrooms, and you know what? I like garlic.
How you do it:
1- Heat 1 tbsp of oil in a skillet. Add veal in batches and brown on all sides, about 5 minutes. (I skipped this part, because I am lazy.) Put the browned veal into your slow cooker.
2- Add more oil to the skillet and add onion, cooking until soft, about 5 minutes.
3- Add the garlic, caraway seeds and peppercorns and cook for one minute.
4- Add mushrooms and mix them in.
5- Add the flour and cook, stirring, for a minute.
6- Add tomatoes (with juice) and chicken stock. Bring to a boil.
7- Throw all of this into the slow cooker with the veal and cook on low 8 hours, or high for 4.
8- Take the paprika and dissolve it in 2 tbsp chicken stock. Add to slow cooker.
9- Add peppers to the slow cooker and cook on high for 30 mins.
A note on slow cookers: I've owned a few different ones in my time, and I will swear by the kind with the removable crock. Not only this, but if you can, spring for the Crock Pot that has the Saute feature. Then, instead of using a skillet, you can saute right in the crock and transfer it to the base. It's amazing.
Also, the recipe in the book has nutrition info:
207 cals
26 g protein
11 g carb
7 g fat
2.5 g fiber
262 mg sodium
95 mg cholesterol
This obviously is different for my version since I added more tomatoes and stuff, but if you are in need of a guide, there ya go.
Enjoy!
My slow cooker hasn't had a workout in awhile and I'm steadily getting more busy with work and knitting and being more active. So I give you: Veal Goulash. Of course I used a recipe for a guide, but I couldn't help but make some delicious adjustments.
For this dish, you'll need something called "stewing veal". Now, if you are a n00b like me and have only ordered veal in a restaurant, you have no idea what this is. Never fear! Just look in your local grocer's meat section and you'll find it packaged all nice and neat. I'm sure I got ripped off a little since they cubed it and packaged it, but hey, I didn't know how to buy veal. And it worked fine. And veal is cheaper than I thought it would be. So there's that.
Tonight I am serving this over mashed potatoes. I'll likely put some of the leftovers over noodles, or just eat as is, with a side salad. Anything is possible, really. I'll recount the original recipe and note my changes.
Here's what you'll need.
2 tbsp olive oil (I used Misto, so I likely used less)
2 lbs veal (1.5 lbs was fine)
2 onions, finely chopped (or 4, if you like onion)
4 cloves garlic, minced (or 8 if you want to scare vampires)
1 tsp caraway seeds (up to 2tsp is what they recommend, I used this)
1/2 tsp crack black peppercorns (take ones from your grinder, and squish them with a knife!)
1 lb mushrooms (or a little under. I mixed cremini with white)
2 tbsp flour
1 can, 14 oz diced tomatoes (double that!), with juice
1 cup chicken broth
1 tbsp sweet hungarian paprika (my grocery store had nothing of the sort, so I used regular)
2 red bell peppers, diced (I froze some in the summer in strips and was too lazy to dice them)
1/2 cup finely chopped dill
sour cream, optional
So, you can see, I made a LOT of changes. I like extra tomatoes, and I didn't have the right kind of shrooms, and you know what? I like garlic.
How you do it:
1- Heat 1 tbsp of oil in a skillet. Add veal in batches and brown on all sides, about 5 minutes. (I skipped this part, because I am lazy.) Put the browned veal into your slow cooker.
2- Add more oil to the skillet and add onion, cooking until soft, about 5 minutes.
3- Add the garlic, caraway seeds and peppercorns and cook for one minute.
4- Add mushrooms and mix them in.
5- Add the flour and cook, stirring, for a minute.
6- Add tomatoes (with juice) and chicken stock. Bring to a boil.
7- Throw all of this into the slow cooker with the veal and cook on low 8 hours, or high for 4.
8- Take the paprika and dissolve it in 2 tbsp chicken stock. Add to slow cooker.
9- Add peppers to the slow cooker and cook on high for 30 mins.
A note on slow cookers: I've owned a few different ones in my time, and I will swear by the kind with the removable crock. Not only this, but if you can, spring for the Crock Pot that has the Saute feature. Then, instead of using a skillet, you can saute right in the crock and transfer it to the base. It's amazing.
Also, the recipe in the book has nutrition info:
207 cals
26 g protein
11 g carb
7 g fat
2.5 g fiber
262 mg sodium
95 mg cholesterol
This obviously is different for my version since I added more tomatoes and stuff, but if you are in need of a guide, there ya go.
Enjoy!
Tuesday, January 20, 2009
Chicken Divan
I don't know if this is a true version of this. My mom made it the other night for dinner and it was tasty (and I thought it sounded like an excellent way to have lunch leftovers!). She told me the basics, but I don't have yogurt. So here goes with this experiment. I don't have her measures either, so I'm just guessing.
2 large chicken breasts
1 can 98% ff cream of mushroom
1/3 c low fat or fat free mayo
broccoli florets (thawed if frozen)
1 tsp lemon juice
chicken stock (about 4c. or water)
1/2 c shredded cheddar cheese
1/2 c bread crumbs
In a large saucepan heat the stock. If you are using water, be sure to add some herbs to the mix (rosemary, thyme and sage might be good).
When the stock is boiling, put the chicken breasts in. Simmer for 7 minutes.
After 7 minutes, remove the pot from heat and let breasts sit for about a half hour.
Remove the chicken and set the broth back to boil.
Chop the chicken breasts into bite sized pieces and place in a pan with broccoli (I would use a small 8x8 pan, smaller if you have one).
In a separate bowl, mix the soup, 1/2 can chicken stock, mayo and lemon juice. Pour this over the chicken/broccoli mix.
Sprinkle the cheese and bread crumbs over the mix. Bake at 350 for about 20-25 mins.
2 large chicken breasts
1 can 98% ff cream of mushroom
1/3 c low fat or fat free mayo
broccoli florets (thawed if frozen)
1 tsp lemon juice
chicken stock (about 4c. or water)
1/2 c shredded cheddar cheese
1/2 c bread crumbs
In a large saucepan heat the stock. If you are using water, be sure to add some herbs to the mix (rosemary, thyme and sage might be good).
When the stock is boiling, put the chicken breasts in. Simmer for 7 minutes.
After 7 minutes, remove the pot from heat and let breasts sit for about a half hour.
Remove the chicken and set the broth back to boil.
Chop the chicken breasts into bite sized pieces and place in a pan with broccoli (I would use a small 8x8 pan, smaller if you have one).
In a separate bowl, mix the soup, 1/2 can chicken stock, mayo and lemon juice. Pour this over the chicken/broccoli mix.
Sprinkle the cheese and bread crumbs over the mix. Bake at 350 for about 20-25 mins.
Monday, January 12, 2009
Potato Ham Casserole
This is a little labor intensive, but worth it. A great way to use up leftover ham!
2 lbs potatoes, sliced 1/4" thick
1 c milk
1 c water
cajun seasoning
3 cloves garlic (or more!), chopped
diced ham (as much as you like)
1 c light cream
1 c cheese
In a saucepan, heat water and milk and garlic until boiling.
Add sliced potatoes and cook until almost tender, about 8 minutes.
Using a slotted spoon, remove potatoes from water/milk combination.
In a greased pan, add a layer of potatoes and top with cheese and ham. Sprinkle with Cajun seasoning.
Add another layer, and cover with cheese and ham and Cajun seasoning.
Pour the light cream evenly over the top.
Bake at 375 for about 30-40 minutes, until top is browned.
2 lbs potatoes, sliced 1/4" thick
1 c milk
1 c water
cajun seasoning
3 cloves garlic (or more!), chopped
diced ham (as much as you like)
1 c light cream
1 c cheese
In a saucepan, heat water and milk and garlic until boiling.
Add sliced potatoes and cook until almost tender, about 8 minutes.
Using a slotted spoon, remove potatoes from water/milk combination.
In a greased pan, add a layer of potatoes and top with cheese and ham. Sprinkle with Cajun seasoning.
Add another layer, and cover with cheese and ham and Cajun seasoning.
Pour the light cream evenly over the top.
Bake at 375 for about 30-40 minutes, until top is browned.
Friday, January 9, 2009
Quick and Easy Weeknight Dinner
A few months ago I found what was labeled as Chinese Noodles in the supermarket. They were basically Ramen Style brick noodles without the seasoning pack, and with much less fat. I decided to pick them up. Then I didn't know what to do with them.
Last night we got home late from work and I needed something quick and easy. Teriyaki pork, always a good choice! But what with it? I saw the abandoned noodles, and decided to play. THe result was a very tasty noodle dish/soup.
All tolled, this took me less than a half hour to cook up.
Teriyaki Pork
bottled teriyaki sauce
bread crumbs
2 pork chops, trimmed of fat
If you have time the night before, marinate pork in teriyaki sauce. If not, no major loss.
Put the teriyaki in one bowl or bag, and the breadcrumbs in another.
Dip the pork chops in the teriyaki, coat with breadcrumbs.
Bake at 350 for 15 minutes.
Chinese Noodles
1/2 package Chinese Noodles (less if you don't want leftovers and yes, ramen bricks work fine here)
3 carrots
2 stalks celery
1 small onion
chopped broccoli
chopped cauliflauer
low sodium stock (i used beef, veggie would work here too)
Chop carrots and celery into slices, about 1/8" thick.
Chop onions into rough, large pieces.
Bring the stock to a boil in a medium saucepan. Once boiling, add carrots, celery and onion and cook until tender-crisp.
Add noodles, broccoli and cauliflauer and boil for 3-4 minutes, stirring to separate noodles.
Serve as a soup in a bowl, or strain the noodles and serve on a plate.
This was such a great and filling easy weeknight meal. The husband loved it and I have enough noodles left to make a few lunches.
Also, this reminds me of one of the quick cooking tips I've picked up along the way for marinating meat. I buy meat in bulk packs, so three or four pounds of chicken or pork at once, and then separate it into two person servings. I then put each two person serving into a freezer bag WITH the marinade of my choice (make sure you label the bags). Freeze, and then when you leave for work in the morning, pull out a bag and defrost in the fridge. Voila. Yummy meat. Not so much fuss. This method has really decreased the amount of nights we get take out :)
Last night we got home late from work and I needed something quick and easy. Teriyaki pork, always a good choice! But what with it? I saw the abandoned noodles, and decided to play. THe result was a very tasty noodle dish/soup.
All tolled, this took me less than a half hour to cook up.
Teriyaki Pork
bottled teriyaki sauce
bread crumbs
2 pork chops, trimmed of fat
If you have time the night before, marinate pork in teriyaki sauce. If not, no major loss.
Put the teriyaki in one bowl or bag, and the breadcrumbs in another.
Dip the pork chops in the teriyaki, coat with breadcrumbs.
Bake at 350 for 15 minutes.
Chinese Noodles
1/2 package Chinese Noodles (less if you don't want leftovers and yes, ramen bricks work fine here)
3 carrots
2 stalks celery
1 small onion
chopped broccoli
chopped cauliflauer
low sodium stock (i used beef, veggie would work here too)
Chop carrots and celery into slices, about 1/8" thick.
Chop onions into rough, large pieces.
Bring the stock to a boil in a medium saucepan. Once boiling, add carrots, celery and onion and cook until tender-crisp.
Add noodles, broccoli and cauliflauer and boil for 3-4 minutes, stirring to separate noodles.
Serve as a soup in a bowl, or strain the noodles and serve on a plate.
This was such a great and filling easy weeknight meal. The husband loved it and I have enough noodles left to make a few lunches.
Also, this reminds me of one of the quick cooking tips I've picked up along the way for marinating meat. I buy meat in bulk packs, so three or four pounds of chicken or pork at once, and then separate it into two person servings. I then put each two person serving into a freezer bag WITH the marinade of my choice (make sure you label the bags). Freeze, and then when you leave for work in the morning, pull out a bag and defrost in the fridge. Voila. Yummy meat. Not so much fuss. This method has really decreased the amount of nights we get take out :)
Hiatus
So it looks like I took an unintended hiatus over the holidays. I didn't mean to, and I was cooking, but I didn't have time to get things up here. I have plans in the works and your regularly scheduled posts will be returning soon.
Thursday, December 4, 2008
Pumpkin Spice Muffins
I'm not much of a baker, but I made some pumpkin pie for thanksgiving from a *real* pumpkin (oooh, ahhh!!) and had a lot of puree left. I made some risotto with it for turkey day and still found myself with a cup and a half of puree. Since I am trying to eat better, I decided to try my hand at muffins. They're tasty, freezable and make a great breakfast on the go.
1 1/4 c. flour
3/4 c. sugar
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1 c oats
1 1/4 c pumpkin puree (canned is fine)
1/4 cup applesauce
2 eggs, beaten
1/2 c milk
Preheat oven to 350 and grease or spray the muffin pan.
In a large bowl, mix together all the dry ingredients.
Add the rest of the ingredients and stir until moistened.
Divide into 12 muffins (it's about 1/3 c. batter each).
Bake for 15-20 minutes.
Pop the muffins out of the tin to cool. I wrapped them in wax paper and froze them. Though smaller than a traditional muffin, these keep you full well into the morning and are easy to eat while driving.
I used evaporated milk to make these because I had some left over from pie making. Skim milk would probably work just as well. If you need/want to use evaporated milk, you should dilute it with 2 parts water to one part milk before you add it.
Out of curiosity I calculated the calories per muffin. They're about 174 calories each.
1 1/4 c. flour
3/4 c. sugar
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1 c oats
1 1/4 c pumpkin puree (canned is fine)
1/4 cup applesauce
2 eggs, beaten
1/2 c milk
Preheat oven to 350 and grease or spray the muffin pan.
In a large bowl, mix together all the dry ingredients.
Add the rest of the ingredients and stir until moistened.
Divide into 12 muffins (it's about 1/3 c. batter each).
Bake for 15-20 minutes.
Pop the muffins out of the tin to cool. I wrapped them in wax paper and froze them. Though smaller than a traditional muffin, these keep you full well into the morning and are easy to eat while driving.
I used evaporated milk to make these because I had some left over from pie making. Skim milk would probably work just as well. If you need/want to use evaporated milk, you should dilute it with 2 parts water to one part milk before you add it.
Out of curiosity I calculated the calories per muffin. They're about 174 calories each.
Saturday, November 15, 2008
Roasted Veggies
My husband "doesn't like" veggies, but I found if I cook them right he'll eat them right up. I discovered some posts on food blogs about roasting veggies and after a few tries have a pretty good formula for it. I'll post a list of the things I use most often, but you can sub almost any veggie in the list with something else. Also, thick veggies (carrots, etc) might need a good parboil before being added.
2 c. broccoli.
2 c. cauliflower
1 c. zucchini, cut into 1/4 in. coins
2 c. carrots, cut into 1 in. pieces
4 cloves garlic, peeled and crushed (see below)
2 c. brussel sprouts
2 tbsp EVOO
salt and pepper to taste
In a large bowl, mix the EVOO, salt, pepper and veggies.
Mix to coat.
Roast, uncovered, at 350 degrees for about 20 minutes.
Toss and roast another five minutes.
Be amazed at how much people love your veggies!
2 c. broccoli.
2 c. cauliflower
1 c. zucchini, cut into 1/4 in. coins
2 c. carrots, cut into 1 in. pieces
4 cloves garlic, peeled and crushed (see below)
2 c. brussel sprouts
2 tbsp EVOO
salt and pepper to taste
In a large bowl, mix the EVOO, salt, pepper and veggies.
Mix to coat.
Roast, uncovered, at 350 degrees for about 20 minutes.
Toss and roast another five minutes.
Be amazed at how much people love your veggies!
Roasted Chicken
This is more like a method and less a recipe. Roasted chicken is the one thing that will always impress your guests. It makes the house smell awesome when they arrive and it looks wonderful out of the oven. Carve and amaze further. This is my general method. The herbs could be mixed and matched depending on your end result.
1 chicken, about 5lbs.
fresh rosemary, 2 twigs
8 garlic cloves
olive oil
herbs to taste (dried, I used a rub)
salt and pepper
Open chicken and remove giblets. Rinse and pat dry.
Coarsely cut garlic cloves.
Season chicken cavity with salt and pepper.
Insert garlic and rosemary into cavity.
Lightly oil the outside of the chicken with olive oil.
Rub with salt, pepper, and herbs.
Roast breast up for about 2 hours. Carve and serve.
The reason why I call this a method is because you could change the seasoning and change the flavor. Lemons in the cavity, peppers on top? Lemon pepper chicken! Rotisserie seasoning, and nothing inside! Rotisserie flavor!
For those new to roasting, your supermarket should sell a 'poultry mix' or 'roasting mix' of fresh herbs for the cavity of your chicken. Just don't forget to add some garlic!
1 chicken, about 5lbs.
fresh rosemary, 2 twigs
8 garlic cloves
olive oil
herbs to taste (dried, I used a rub)
salt and pepper
Open chicken and remove giblets. Rinse and pat dry.
Coarsely cut garlic cloves.
Season chicken cavity with salt and pepper.
Insert garlic and rosemary into cavity.
Lightly oil the outside of the chicken with olive oil.
Rub with salt, pepper, and herbs.
Roast breast up for about 2 hours. Carve and serve.
The reason why I call this a method is because you could change the seasoning and change the flavor. Lemons in the cavity, peppers on top? Lemon pepper chicken! Rotisserie seasoning, and nothing inside! Rotisserie flavor!
For those new to roasting, your supermarket should sell a 'poultry mix' or 'roasting mix' of fresh herbs for the cavity of your chicken. Just don't forget to add some garlic!
Butternut Risotto
I am swimming in squash. As in, the one I roasted the other day left me with FOUR butternuts on the counter. Since my parents were coming for dinner, I decided to try something new: Butternut Squash Risotto. I saw a ton of recipes online and based this one off what I liked from all of them, and kept the health benefits in mind. My dad, who was previously rumored to call my falafel "fal-awful" because it didn't have meat, took seconds of this! It went great with roasted chicken and roasted veggies, which I guess I need to post recipes for.
2 c. rice (arborio is best, but any should work)
1 medium onion, chopped
2 cloves garlic (ahem, 4, ahem!), chopped
1 c. dry white wine
4 c. chicken stock (veggie would work, beef would not work)
1 c. water
12 oz. butternut sqaush puree
1/2 c. parmesan cheese, freshly shredded
salt, pepper and nutmeg to taste
extra virgin olive oil (EVOO)
In a small saucepan, boil stock and water. Set aside.
Spray a saucepan with olive oil (WHAT? you don't have a Misto, yet?! If you don't have one, use up to 2 tbsp in the pan, but a Misto controls the calories a little).
When the oil is hot, add garlic and onions. Cook until tender, about 2 minutes.
Pour in rice, and toast about 3 minutes.
Add wine and cook until almost evaporated, about three minutes.
Add in about two ladles-ful of broth (about 1.5 cups). Simmer until evaporated. Continue adding broth and simmering until the broth is gone.
In the last 3 minutes of cooking, add in the squash puree, nutmeg, salt and pepper.
In the last minute, add in parmesan.
Enjoy the compliments from this one! I had two people I thought would hate this take seconds!
2 c. rice (arborio is best, but any should work)
1 medium onion, chopped
2 cloves garlic (ahem, 4, ahem!), chopped
1 c. dry white wine
4 c. chicken stock (veggie would work, beef would not work)
1 c. water
12 oz. butternut sqaush puree
1/2 c. parmesan cheese, freshly shredded
salt, pepper and nutmeg to taste
extra virgin olive oil (EVOO)
In a small saucepan, boil stock and water. Set aside.
Spray a saucepan with olive oil (WHAT? you don't have a Misto, yet?! If you don't have one, use up to 2 tbsp in the pan, but a Misto controls the calories a little).
When the oil is hot, add garlic and onions. Cook until tender, about 2 minutes.
Pour in rice, and toast about 3 minutes.
Add wine and cook until almost evaporated, about three minutes.
Add in about two ladles-ful of broth (about 1.5 cups). Simmer until evaporated. Continue adding broth and simmering until the broth is gone.
In the last 3 minutes of cooking, add in the squash puree, nutmeg, salt and pepper.
In the last minute, add in parmesan.
Enjoy the compliments from this one! I had two people I thought would hate this take seconds!
Thursday, November 6, 2008
Swedish Meatballs (bork, bork, bork)!
Today I got an intense craving for swedish meatballs. These didn't turn out quite as expected, but were still quite tasty. I used a recipe I found online as a guide; as always, and made it my own. This isn't super healthy. But sometimes? I don't care!
2 slices white bread (I used a leftover Amoroso roll)
1/4 c. milk
2 tbsp butter
1/2 large onion
4 cloves garlic
1 tsp salt
1 1/2 lbs. ground meat. (traditionally would be a mix of chuck and veal or pork)
2 egg yolks
1/2 tsp black pepper
1/4 tsp allspice
1/4 c. flour
3 cups beef broth (i used almost 5, cause I like lotsa gravy)
1/4 c. cream (light works fine, I used 1/3)
1/2 pack egg noodles
Break the bread up into small pieces and place in a small bowl. Pour milk over top. Let sit.
Peel and grate half a large onion into a dish. Mince garlic and add to bowl. Add meat, yolks, pepper, allspice, bread mix, and salt. Mix well.
Roll meatballs from mix.
Heat a skillet and add meatballs, but don't crowd (this is key- if they are crowded, you can't turn them). Brown meatballs on all sides and place on a baking pan. Keep in warm oven until all meatballs are cooked.
Start water for egg noodles. I boiled mine in beef stock to make them extra tasty.
Add butter (optional, I did it for flavor) to the skillet you cooked the meatballs in.
Stir in flour and mix until flour becomes brown and bubbly.
Gradually stir in beef broth. Stir it until it becomes the desired consistency. I like mine really thick so I stirred for 10 mins.
Stir in cream, and whisk until desired consistency.
Add meatballs to gravy mix. Simmer a few minutes, and then serve over noodles.
NOM.
you can freeze the meatballs before or after they're sauced. If its before, spread them in a single layer on a baking dish, freeze, then bag. Otherwise, throw balls and gravy into a freezer bag and save for a night you don't feel like cooking.
2 slices white bread (I used a leftover Amoroso roll)
1/4 c. milk
2 tbsp butter
1/2 large onion
4 cloves garlic
1 tsp salt
1 1/2 lbs. ground meat. (traditionally would be a mix of chuck and veal or pork)
2 egg yolks
1/2 tsp black pepper
1/4 tsp allspice
1/4 c. flour
3 cups beef broth (i used almost 5, cause I like lotsa gravy)
1/4 c. cream (light works fine, I used 1/3)
1/2 pack egg noodles
Break the bread up into small pieces and place in a small bowl. Pour milk over top. Let sit.
Peel and grate half a large onion into a dish. Mince garlic and add to bowl. Add meat, yolks, pepper, allspice, bread mix, and salt. Mix well.
Roll meatballs from mix.
Heat a skillet and add meatballs, but don't crowd (this is key- if they are crowded, you can't turn them). Brown meatballs on all sides and place on a baking pan. Keep in warm oven until all meatballs are cooked.
Start water for egg noodles. I boiled mine in beef stock to make them extra tasty.
Add butter (optional, I did it for flavor) to the skillet you cooked the meatballs in.
Stir in flour and mix until flour becomes brown and bubbly.
Gradually stir in beef broth. Stir it until it becomes the desired consistency. I like mine really thick so I stirred for 10 mins.
Stir in cream, and whisk until desired consistency.
Add meatballs to gravy mix. Simmer a few minutes, and then serve over noodles.
NOM.
you can freeze the meatballs before or after they're sauced. If its before, spread them in a single layer on a baking dish, freeze, then bag. Otherwise, throw balls and gravy into a freezer bag and save for a night you don't feel like cooking.
Monday, October 27, 2008
Chocolate Chip Shortbread
I'm not much of a baker but when I see a recipe for shortbread, I can't resist. Bonus points for the addition of chocolate chips.
I got this one out of this months issue of Vegetarian Times. Since I am not much of a baker, I followed this one verbatim. The only thing I would change is the cooking time. I'd do 25 minutes, or somewhere about there to keep the shortbread from being too flaky.
3 2/3 c. flour
1/2 c. cornstarch1/2 tsp salt
1c. sugar
1 tsp. vanilla
1/3c. REAL maple syrup (I used some from a special someone in VT)
1 1/2c. mini chocolate chips
In a bowl, combine flour, cornstarch and salt. Mix well.
In another bowl, beat together butter, sugar, maple syrup and vanilla.
Slowly mix the flour mixture into the butter mixture.
Stir in chocolate chips.
Press dough into 15x11 jelly roll pan and prick all over with fork.
Bake for 35 minutes at 325.
Cut and serve.
This recipe also had instructions for melting chocolate and pouring it over top of the baked cookies. I opted to skip this step, but if you want to do it, melt the chocolate in the microwave for about 30 seconds to a minute. Pour it over the cookies and refrigerate until set.
1/3c. REAL maple syrup (I used some from a special someone in VT)
1 1/2c. mini chocolate chips
In a bowl, combine flour, cornstarch and salt. Mix well.
In another bowl, beat together butter, sugar, maple syrup and vanilla.
Slowly mix the flour mixture into the butter mixture.
Stir in chocolate chips.
Press dough into 15x11 jelly roll pan and prick all over with fork.
Bake for 35 minutes at 325.
Cut and serve.
This recipe also had instructions for melting chocolate and pouring it over top of the baked cookies. I opted to skip this step, but if you want to do it, melt the chocolate in the microwave for about 30 seconds to a minute. Pour it over the cookies and refrigerate until set.
Simple Crockpot Applesauce
I called this one simple for a reason. It has one ingriedient and many variations. Bonus points because you get to pick apples (or do like me- it was raining so we just got fresh apples at the farm that someone else picked!) and you get to have fresh mulled cider and cider donuts before you come home.
main ingredient
20 apples
optional
6 tbsp honey
cinnamon to taste
vanilla extract
Peel and core apples.
Chop apples into 1/2 inch chunks.
Put in crock pot for 6-8 hours on low. Enjoy the smell as the apples heat up.
After the sauce is done, you can puree it with a immersion blender, or you can just eat it how it is. It really depends on how picky the eaters in your house are.
I made this with vanilla, honey and cinnamon and it was awesome. I also made a lighter version of this, with just apples and cinnamon and it was equally good.
I used the cinnamon, vanilla and honey in the first batch I made because I have a free neverending supply of the first two items from my uncle, who imports both. Singing Dog Vanilla is by far the BEST extract I have ever used in my life. It makes a difference in everything I've used it in. Red Ape Cinnamon has an awesome flavor. I use it in my oatmeal every day. A shout out to grandmom too, whose bees produced the DELICIOUS honey I used. Sugar would work fine in this recipe, but if you have honey, I highly recommend using that. It gives it a much better flavor.
I got my apples from Highland Orchards in West Chester, PA. I used the Jonomac. Apples from the orchard are fresher and taste better than those waxy ones in the market and by buying them you are supporting your local economy. If you can't shop local, apples you get at the market are fine too.
main ingredient
20 apples
optional
6 tbsp honey
cinnamon to taste
vanilla extract
Peel and core apples.
Chop apples into 1/2 inch chunks.
Put in crock pot for 6-8 hours on low. Enjoy the smell as the apples heat up.
After the sauce is done, you can puree it with a immersion blender, or you can just eat it how it is. It really depends on how picky the eaters in your house are.
I made this with vanilla, honey and cinnamon and it was awesome. I also made a lighter version of this, with just apples and cinnamon and it was equally good.
I used the cinnamon, vanilla and honey in the first batch I made because I have a free neverending supply of the first two items from my uncle, who imports both. Singing Dog Vanilla is by far the BEST extract I have ever used in my life. It makes a difference in everything I've used it in. Red Ape Cinnamon has an awesome flavor. I use it in my oatmeal every day. A shout out to grandmom too, whose bees produced the DELICIOUS honey I used. Sugar would work fine in this recipe, but if you have honey, I highly recommend using that. It gives it a much better flavor.
I got my apples from Highland Orchards in West Chester, PA. I used the Jonomac. Apples from the orchard are fresher and taste better than those waxy ones in the market and by buying them you are supporting your local economy. If you can't shop local, apples you get at the market are fine too.
Wednesday, October 15, 2008
Falafel with Tzaziki
Yesterday I ate hummus for breakfast (I am going through a phase where I hate all things breakfast-y.) and was thinking how nice it would be to make it up and freeze it so I could make a ton at once and then grab some as I ran out the door. But I think the texture of hummus would make for a gross product post-freezer, so I decided to try falafel instead. I also got to wanting some tzaziki, with lots of garlic, and falafel is the perfect vehicle for tzaziki. Well, second perfect. A spoon is the first.
Some notes on this recipe:
For the falafel:
2 cans garbanzo beans
1 medium onion, chopped
garlic (I used 7 cloves), chopped
one bunch cilantro, chopped (more or less to taste)
1/2 c. bread crumbs
1/2 tsp cumin
1/2 tsp basil
1/2 tsp coriander
1/2 tsp hot sauce (or more to taste)
salt
pepper
sesame seeds (optional)
For the tzaziki:
1/2 large english or kirby cucumber
2 c. plain greek yogurt
garlic, to taste, minced
1/2 tsp minced dill (if using dry, you might use less)
two squirts of lemon juice
Throw your onions, garlic and parsley into the food processor and pulse until they're pretty well blended.
Add garbanzos, about a cup at a time, and pulse until they break up and make an almost paste.
Add spices and give a few quick pulses until they're mixed in.
Dump the garbanzo mixture into a bowl and add the bread crumbs. Mix them in well.
Lightly oil a baking pan.
Make small balls of the falafel mixture and place on the pan, flattening them with a spoon.
Sprinkle sesame seeds on the top of the patties.
Bake at 400 for 10 minutes on each side.
While its baking, make the...
Tzaziki!!
Shred or mince the cucumber. If you choose to mince, keep the chunks pretty small.
Place the cucumber in a colander and press out additional water as best you can.
In a bowl, combine minced garlic, yogurt, dill, cucumbers and lemon juice. Mix well and store in the fridge until its time to nom.
I served this with spinach and tomatoes. I wrapped the falafel, tzaziki and tomato in a spinach leaf and ate it like that. You could also use it to stuff a pita. Tzaziki can be used on a variety of dishes. Experiment and tell me what you like best!
Some notes on this recipe:
- You can use a regular cuke instead of english or kirby, but you'll have to do some serious de-seeding.
- I used a lot of garlic. I could have chased vampires away this morning. If this is not your desired result, then adjust as needed.
- Adding extra sesame seeds to the pan is a good thing. They toast up really well.
- The tzaziki should sit overnight or at least a few hours prior to serving. The flavor is fuller the longer it sits.
- I used a food processor to make this, but you could probably use a blender. Or even a potato masher, if you really needed to be resourceful.
For the falafel:
2 cans garbanzo beans
1 medium onion, chopped
garlic (I used 7 cloves), chopped
one bunch cilantro, chopped (more or less to taste)
1/2 c. bread crumbs
1/2 tsp cumin
1/2 tsp basil
1/2 tsp coriander
1/2 tsp hot sauce (or more to taste)
salt
pepper
sesame seeds (optional)
For the tzaziki:
1/2 large english or kirby cucumber
2 c. plain greek yogurt
garlic, to taste, minced
1/2 tsp minced dill (if using dry, you might use less)
two squirts of lemon juice
Throw your onions, garlic and parsley into the food processor and pulse until they're pretty well blended.
Add garbanzos, about a cup at a time, and pulse until they break up and make an almost paste.
Add spices and give a few quick pulses until they're mixed in.
Dump the garbanzo mixture into a bowl and add the bread crumbs. Mix them in well.
Lightly oil a baking pan.
Make small balls of the falafel mixture and place on the pan, flattening them with a spoon.
Sprinkle sesame seeds on the top of the patties.
Bake at 400 for 10 minutes on each side.
While its baking, make the...
Tzaziki!!
Shred or mince the cucumber. If you choose to mince, keep the chunks pretty small.
Place the cucumber in a colander and press out additional water as best you can.
In a bowl, combine minced garlic, yogurt, dill, cucumbers and lemon juice. Mix well and store in the fridge until its time to nom.
I served this with spinach and tomatoes. I wrapped the falafel, tzaziki and tomato in a spinach leaf and ate it like that. You could also use it to stuff a pita. Tzaziki can be used on a variety of dishes. Experiment and tell me what you like best!
Monday, October 13, 2008
Cornish Games Hen with Sauteed Kale and Spinach
We had cornish game hens at a dinner theater in Vegas on our honeymoon. Not expecting much, I was pleasantly surprised at their flavor. I imagined if a mass-produced dinner theatre hen could be that good, I could do it one better. For sure. Since I have kale and spinach out the ears, I paired this with a pretty simple saute. You could serve the saute over noodles, like my husband likes, or just plain on the side. I went on the light side for seasoning, you could pretty much add anything you want, or sub butter for the oil in either dish if you want a richer flavor.
This is a simple meal in terms of technique, but ends up looking elegant like you spent the whole day in the kitchen. I've noticed any time I pull a whole bird out of the oven people ooooh and ahhh. So if you've got an hour, you've got dinner!
For Hens:
2 (or more) cornish game hens
herb rub
olive oil
garlic cloves
rosemary, 1 long sprig, fresh
For Sautee:
kale (a few handfuls)
spinach (same)
onion
garlic, minced or chopped
olive oil
chicken bouillion cube or stock
salt
pepper
Remove the giblets from your hens, if they have them. You could use these to make gravy. I never bother.
Rinse the hens in cold water and pat dry, inside and out. Set aside.
Grab some garlic cloves and "bruise" them. Simply remove the paper, and crush them under the flat edge of your knife. I used 6 cloves in each chicken, you could use more or less.
Salt and pepper the inner cavity of the hen, and stuff with bruised garlic. Cut the rosemary sprig in four sections and stick two of each in there too.
Spray or rub the hens with olive oil. Place in a roasting pan, breasts down (I know, I know. But I have better luck with breasts down!) on a wire rack. If you don't have a wire rack, do what I did and rig up a tin foil ring to keep the bird off the bottom of the pan.
Sprinkle the herb rub on top of the chicken and massage in. You could put some under the skin too, if you want.
Roast in the oven with a foil tent for about 40 minutes. Remove the tent and roast another 20 minutes, or until meat is 175 degrees. Test the breast to get the right temp.
When you remove the foil tent, start making your sides.
Kale and Spinach
Boil some water for the noodles now.
In another saucepan (you don't need a big one), boil some water. I added a bouillion cube for extra flavor, but thats optional.
Once its boiling, throw the kale in and start cooking time for three minutes (don't wait for the water to boil before you count).
Remove kale from boiling water, and rinse with cold. Repeat the process with the spinach, only cook that for 1-2 minutes.
Squeeze some of the excess moisture out of the veggies.
Heat some olive oil in a skillet. Once its hot, sautee onion and garlic until onion is translucent.
Stir in the kale and spinach. Sautee a few minutes, until heated up and wilty.
Add salt and pepper and another spray of olive oil. Mix.
Serve the veggies over noodles, if you're having them.
This is a simple meal in terms of technique, but ends up looking elegant like you spent the whole day in the kitchen. I've noticed any time I pull a whole bird out of the oven people ooooh and ahhh. So if you've got an hour, you've got dinner!
For Hens:
2 (or more) cornish game hens
herb rub
olive oil
garlic cloves
rosemary, 1 long sprig, fresh
For Sautee:
kale (a few handfuls)
spinach (same)
onion
garlic, minced or chopped
olive oil
chicken bouillion cube or stock
salt
pepper
Remove the giblets from your hens, if they have them. You could use these to make gravy. I never bother.
Rinse the hens in cold water and pat dry, inside and out. Set aside.
Grab some garlic cloves and "bruise" them. Simply remove the paper, and crush them under the flat edge of your knife. I used 6 cloves in each chicken, you could use more or less.
Salt and pepper the inner cavity of the hen, and stuff with bruised garlic. Cut the rosemary sprig in four sections and stick two of each in there too.
Spray or rub the hens with olive oil. Place in a roasting pan, breasts down (I know, I know. But I have better luck with breasts down!) on a wire rack. If you don't have a wire rack, do what I did and rig up a tin foil ring to keep the bird off the bottom of the pan.
Sprinkle the herb rub on top of the chicken and massage in. You could put some under the skin too, if you want.
Roast in the oven with a foil tent for about 40 minutes. Remove the tent and roast another 20 minutes, or until meat is 175 degrees. Test the breast to get the right temp.
When you remove the foil tent, start making your sides.
Kale and Spinach
Boil some water for the noodles now.
In another saucepan (you don't need a big one), boil some water. I added a bouillion cube for extra flavor, but thats optional.
Once its boiling, throw the kale in and start cooking time for three minutes (don't wait for the water to boil before you count).
Remove kale from boiling water, and rinse with cold. Repeat the process with the spinach, only cook that for 1-2 minutes.
Squeeze some of the excess moisture out of the veggies.
Heat some olive oil in a skillet. Once its hot, sautee onion and garlic until onion is translucent.
Stir in the kale and spinach. Sautee a few minutes, until heated up and wilty.
Add salt and pepper and another spray of olive oil. Mix.
Serve the veggies over noodles, if you're having them.
Thursday, October 9, 2008
Best Jarred Tomato Sauce?
Classico
This is also the sauce I prefer when I don't make my own. I'm not much for the fancy flavors, but the Tomato and Basil and the Spicy Red Pepper make for an excellent sauce (I mix them together).
Whats your favorite kind?
Also, I am thinking about blogging reviews and other interesting food bits like this once in awhile. Welcome? Not interested? Let me know!
This is also the sauce I prefer when I don't make my own. I'm not much for the fancy flavors, but the Tomato and Basil and the Spicy Red Pepper make for an excellent sauce (I mix them together).
Whats your favorite kind?
Also, I am thinking about blogging reviews and other interesting food bits like this once in awhile. Welcome? Not interested? Let me know!
Lasagna
I made some quick spaghetti sauce the other day so I decided to make some lasagna with the leftovers. This was my very first one ever. I was pressed for time, so I used no-boil noodles.
I'm not in love with this recipe, I think it could use some tweaks. I would have added more mozzarella and less ricotta. I'd probably use ground beef. I would DEFINITELY add more sauce. That said, it was still pretty tasty and Nick said he'd eat it again (which is good since it's in the freezer right now!).
1 lb. ground turkey or beef
24 oz part skim ricotta
2 c. shredded mozzarella
quick spaghetti sauce
1/2 c. parmesan cheese
lasagna noodles
1 onion, chopped
1 egg
1 egg white
3 cloves garlic
basil
oregano
parsely
dried pepper and onion seasoning
olive oil
Spray or pour some olive oil in a skillet. Brown the onions and garlic until the onions are translucent, about 7 minutes.
Add the meat and cook until just browned.
In a bowl, mix the cheeses and the egg, and the spices.
In a 9x13 pan, spread 1 1/2 c. of the sauce, then layer noodles, cheese, meat and sauce. Repeat layers as many times as you want (I did it twice).
Sprinkle a little cheese on the top.
Bake at 350 for 50-60 minutes.
I'm not in love with this recipe, I think it could use some tweaks. I would have added more mozzarella and less ricotta. I'd probably use ground beef. I would DEFINITELY add more sauce. That said, it was still pretty tasty and Nick said he'd eat it again (which is good since it's in the freezer right now!).
1 lb. ground turkey or beef
24 oz part skim ricotta
2 c. shredded mozzarella
quick spaghetti sauce
1/2 c. parmesan cheese
lasagna noodles
1 onion, chopped
1 egg
1 egg white
3 cloves garlic
basil
oregano
parsely
dried pepper and onion seasoning
olive oil
Spray or pour some olive oil in a skillet. Brown the onions and garlic until the onions are translucent, about 7 minutes.
Add the meat and cook until just browned.
In a bowl, mix the cheeses and the egg, and the spices.
In a 9x13 pan, spread 1 1/2 c. of the sauce, then layer noodles, cheese, meat and sauce. Repeat layers as many times as you want (I did it twice).
Sprinkle a little cheese on the top.
Bake at 350 for 50-60 minutes.
Wednesday, October 8, 2008
Spinach Bake Thingy
I got a pound of spinach this week at the CSA. What in the world does one do with a pound of spinach? Do you understand how many spinach leaves are in a pound?! I mean, I made some salad (yawn, but I also got lettuce) and I don't really like it sauteed so thats out. No tomatoes, or I would add it to my sauce. Nick isn't a fan either, so I thought at first I would add it to Mac and Cheese to entice him.
Then I decided to leave out the Mac. I'm still not sure why.
A note on this recipe: I used fat-free milk and Cabot 75% Sharp Cheddar. Next time I'll probably use a higher fat cheese. This came out lumpy but delicious because the lower fat cheese never seems to melt right. Also, next time, I would add some sauteed onion and garlic to this.
1 lb. (about) Spinach
some kale (if you have it laying around the house)
2 tbsp butter
2 tbsp flour
1 1/2 c. milk
1 1/2 c. cheese (plus some for the top)
garlic salt
pepper
Wash and trim the spinach leaves and kale and put them in a pot (don't shake the water off). Steam them until they wilt, a few minutes.
Let them cool and squeeze out the excess water.
In a saucepan, melt the butter.
Whisk in the flour and cook for a minute or two.
Pour in the milk and heat to a boil. Stir often to keep the bottom from burning. Let the milk thicken slightly.
Add the cheese and stir to melt. (or if you are using lower fat cheese stir until you have little clumps, lol)
Stir in the spinach and kale, along with some garlic salt and pepper.
Pour into a pan and bake at 350 for about 40 mins.
(This makes and AWESOME breakfast, BTW)
Friday, October 3, 2008
Chicken Noodle Soup
We got fresh chickens at the farm ($5/lb! sheesh, but I had to try). I decided that rather than roast the chicken, I was going to make soup! This recipe is not for the faint of heart, but its not too tough. You need about 6 hours to make the stock and it needs to be stored overnight before you can make soup, so plan ahead. The first day is hard. The second day makes it worth it.
one whole chicken
carrot (I used 9)
onion (I used 2)
celery (I used the equivalent of 7 or 8 normal stalks)
salt
pepper
one whole chicken
carrot (I used 9)
onion (I used 2)
celery (I used the equivalent of 7 or 8 normal stalks)
salt
pepper
sage
thyme
rosemary
3 bay leaves
1 lb. egg noodles
Lets start with the fun part.
See that chicken over there on the counter? The one that is delightfully whole? All connected and chicken-looking?
Rip off its skin. This is gross, trust me. If I had known how gross, I might not have made stock from a fresh chicken.
Get a knife (or do what i did and PULL it apart). Cut that chicken into pieces! Grab the leg and pull it off! Break the wings!! Crack the ribs!! Don't forget to remove the giblets!
The chicken should be in small parts, maybe 3-4 inches each. Bonus points for breaking bones, because you'll get a tastier stock.
Place all parts, bones included, in a large stock pot.
Fill the pot with water and bring to a boil.
Throw in some sage, rosemary, and thyme for good measure.
Simmer for six hours, four at the very least. Hang around the house and drool.
As it simmers, you can skim some of the scum off the top but try not to disturb the chicken too much. The more you disturb the chicken the cloudier the stock will get.
After six hours, cool the stock. I did this by filling my sink full of ice water and putting the pot in it. Once the pot is in the water, stir the contents until it cools. Voila! If you are patient and have counter space, you can let it cool on the counter top. Whatever you do, DON'T put it right in the fridge while its hot. Unless you like the taste of bacteria.
Next day, pull out your stock. All of the fat you didn't skim while it was cooking should be floating in there on the top. Skim that off now.
Throw in the carrots, onion, celery and spices.
Bring to a boil.
Simmer until the carrot and celery soften.
Add egg noodles and cook until they're done.
EAT.
(See? The second day IS worth it. Its when you eat.)
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