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While Labor Day always feels like the unofficial first day of fall, and while the weather here has been mild, sometimes even cold, since August, this Sunday is the official first day of Fall. It’s well known that it’s my favorite season. Warm colors agree with me, as do scarves, boots, and multiple layers. I bought my “fall jacket,” I have an apple picking trip planned, and the trees outside my apartment window are starting their slow, ombre crawl into brilliance.
This time of year always feels exciting. It’s when I feel the most motivated to get up and do. I feel inspired to start new projects, rejuvenate some goals that may have fallen by the wayside (see: health goals 2013. Definitely needs rejuvenating), and get outside and explore. Fall is my energizer. Plus, school supplies. I’ve spoken about this at length.
I like Fall foods best, too. Cheesy casseroles with crunchy toppings, food cooked low and slow until meltingly tender, and soul-warming soups, which admittedly I crave year-round, are what my food dreams are made of. Sure, tomato season is definitely a highlight of the year, but when I start feeling that first crisp breeze that is uniquely Autumn, a switch is flipped and I only want steaming bowls of comfort. It’s like clockwork. Or, you know, seasonal.
Chicken soup absolutely qualifies as Fall comfort food. Chicken soup done right is unrivaled, but bad chicken soup is really bad. I wanted a really good, wholesome, healthy bowl of chicken soup. I did not want gummy noodles or tough chicken and watered down broth. The only way to make really good chicken soup is to make it yourself, and the only way to have really great chicken soup is to make your own stock. It sounds complicated and long, but not to worry, I’ve got a trick.
Let’s get started.
Chicken soup starts with chicken, obviously. You could roast your own chicken and start there, but I know someone who makes the most delicious roasted chicken and is willing to let me have some! The grocery store. The grocery store rotisserie chicken is the trick to really good, homemade stock while still cutting a few corners. I’m all about that.
Pull all of the meat off the bones and set it aside. Reserve all of the bones, skin, and other nobby bits in a separate container (I think the rotisserie chicken container works well). Put a lid on the chicken meat and put it in the refrigerator until you need it.
Next, put a little bit of olive oil at the bottom of a large stock pot and heat over medium heat. Add all the bones and such to the stock pot and stir around until fragrant, just to get some color on those pieces.
After that gets some color, add a large onion cut in half, skin on, some carrots cut in half, unpeeled, and some celery stalks. The point is, just throw it all in there. No need to chop or dice or peel. Easy, see?
Cover with 10 cups of water then add about 5 or 6 black peppercorns and some sprigs of fresh thyme.
Bring the whole thing to a boil, then reduce to simmer. Let it simmer for at least 2 hours, or up to 4.
Set up a fine mesh strainer over a large bowl and strain the stock. Discard all the stuff, and set the stock aside.
This makes a lot of stock, and you could make chicken soup, or you could transfer it to air-tight containers and keep it for future use. It’s really super easy and completely hands-off, so keep that in mind next time you roast a chicken or buy a rotisserie chicken. Homemade stock is never a bad thing.
If you’re making chicken soup, though, you’ll want to prep the rest of your ingredients. It’s very much like the ingredients for stock, except we’re adding potatoes, and now you’ll want to slice and dice.
Dice an onion, two carrots, and two celery stalks. Throw them in that same stock pot with a little olive oil and sauté until translucent but not browned.
Add minced garlic and cubed potatoes and stir around for a minute more, then add the roast chicken and cover with the homemade chicken stock. Add salt at this point, to taste.
Bring to a boil then reduce to a simmer and cook for about 20 minutes, or until the potatoes are fork-tender. Add some chopped fresh parsley at the very end for a nice dose of freshness.
Serve with some toasted bread. It’s soup, you have to have crusty, toasted bread.
You guys, this is great chicken soup. It’s so incredibly simple and tastes just like you’d want chicken soup to taste; no glitz, no add ins, it’s just great chicken soup. It tastes like home and sweater weather and a crisp breeze. It also tastes like chicken. Pure chicken.
The potatoes are a nice substitute to gummy, overcooked noodles and the vegetables are tender without being mushy. The broth is complex, deep in flavor and really is the star.
We had it for dinner one night then ate chicken soup for lunch all week. Like most soups and stews, it gets better with age. The flavors meld and intensify and with a lot of fresh cracked black pepper and some more fresh parsley, you won’t find a better weekday lunch. It’s worlds better than that stuff you warm up in a can.
You should make a big pot this weekend and celebrate Fall. You will not regret it, I promise.
Happy Fall, friends! Here’s the recipe.
Homemade Classic Chicken Soup Ingredients For the Homemade Stock:
1 rotisserie or roast chicken, meat picked and reserved. Bones, skin, and other bits reserved, too
1 tablespoon olive oil
1 onion, cut in half, skin on
3 carrots, cut in half
3 celery stalks, cut in half
Fresh Thyme (I just cut off a handful from my plant outside, but if I were measuring, it was probably like 8 sprigs)
10 cups water
For the Chicken Soup
Reserved pulled chicken
1 tablespoon olive oil
1 onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
5-6 red potatoes, cubed
Salt and pepper, to taste
For the Homemade Stock
Heat the olive oil in the bottom of a large stock pot over medium heat. Add chicken bones and bits and cook until fragrant and a little browned. Add onion, carrots, celery, peppercorns, and fresh thyme. Cover with water, bring to a boil, then reduce to a simmer. Simmer for 2 hours, or up to 4.
Set a fine mesh strainer over a large bowl and strain the stock. Discard the bones and vegetables and reserve the stock. Save for Homemade Classic Chicken Soup or store in air-tight containers for future use.
For the Chicken Soup
Heat olive oil in a large stock pot over medium heat. Add onions, carrots, and celery and cook until soft but not browned. Add garlic and potatoes and cook until garlic is fragrant, about 1 minute more. Add reserved chicken meat and cover with homemade stock. Salt and pepper, to taste. (You didn’t salt the stock on purpose so you can control the amount of stock later, so don’t forget this step or you’ll have bland soup).
Bring soup to a boil then reduce to a simmer. Simmer for 20 minutes, or until the potatoes are fork-tender. At the end, add a whole bunch of fresh parsley and serve with more black pepper and toasted bread.
As kids, french bread pizzas were something we could make ourselves; unwrap, stick in microwave, consume. They’re kid friendly, and aside from obvious danger of the near lava-like temperatures of that sauce and cheese, which by the way someone should have been very concerned about, they’re parent approved.
Back then there were only two options: plain cheese and pepperoni. But we’re grown-ups now, aren’t we? We have options. We have fresh ingredients. We have bread straight from the bakery and super-market short cuts. All of that is true, and we still get to have french bread pizzas.
Being a grown-up is pretty cool.
Serve on a big cutting board and dig in–it’s not the time for airs. French bread pizzas are fun, not fancy. It’s pizza! It’s fun. Let it happen.
You can make your french bread pizzas any which way you want to (see below), but I chose to make half into a spicy barbecue chicken pizza and the other half with peppered salami, pizza sauce, and fresh mozzarella, my play on a classic pepperoni version.
Let’s get started! You’ll need your ingredients.
A big loaf of crusty bread (confession: I used ciabatta because of it’s wider surface area, but French Bread Pizzas has more of a nostalgic ring to it. Any crusty bread will do!) is the base. For the barbecue chicken version, you’ll need barbecue sauce, pickled jalapeños, rotisserie chicken, gouda cheese, and fresh cilantro. For the more traditional version you’ll need marinara sauce, salami, fresh mozzarella, and not pictured, red pepper flakes.
Split your crusty bread in half and place on a baking sheet.
Spread one half with marinara sauce and the other with barbecue sauce. It will soak into the bread a little, but that’s ok.
Add rotisserie chicken on the barbecue half and salami on the marinara half.
Next, top with cheese. Grated gouda cheese for the barbecue, fresh sliced mozzarella for the salami.
The salami side should be simple. Top with a little more marinara, some salt and pepper, and you’re done. The spice comes later.
The barbecue side needs a little bit more adornment. Add some thinly sliced red onions and a few pickled jalapeños.
Top with more cheese and we’re ready for the oven.
Put in a 375 degree oven for about 10-15 minutes, or until the bread is very toasted around the edges and the cheese on top is bubbly and browned.
Add some fresh chopped cilantro to the barbecue side and some red pepper flakes to the salami side. Transfer to a big cutting board and slice into four pieces, more if your bread is longer.
Pretend the cutting board is the little microwavable box that turns inside out to form a plate, and serve it right there.
Because we’re adults, we have to share nicely. Don’t hog those corner pieces, as much as you want to. Politely take one, then eye the next one greedily while saying, “No, you have that one. Really.”
This is crunchy, cheesy, spicy, good. What is pizza really besides bread, sauce, and cheese? This version is a quick way to enjoy it, make it anyway you want, and have a really, really fun dinner.
Here’s the recipe, as if you need one. Happy Saturday friends!
French Bread Pizzas, Two Ways Ingredients:
1 loaf of really crusty bread. You can use french bread, ciabatta, or some form of the two. Just make sure it’s crusty!
1/2 red onion, thinly sliced
1/2 cup shredded gouda cheese
Traditional with a Twist toppings:
Red Pepper Flakes
Fresh Basil if you have it (I did, and am regretting that I didn’t go grab some!)
Other topping ideas:
White pizza! Olive oil, garlic, chicken, mozzarella
Taco Pizza! Enchilada sauce or salsa, ground beef, shredded jack cheese, jalapeños, dollop of sour cream!
Split the crusty bread in half and place on a baking sheet. Top half with the barbecue sauce and half with the marinara sauce. Add the meats, and the respective cheeses. Add pickled jalapeños and red onion to the barbecue side, then top with a little more cheese.
Put in the oven for 10-15 minutes, or until the edges of the bread are toasted and the cheese is melted and bubbly. Remove from the oven and top the traditional half with red pepper flakes if you like spice, and the other half with fresh chopped cilantro.
I know what you’re thinking. You’re thinking that I fell off the wagon. I haven’t written in almost a week, and as I said in the beginning I have a history of flaking out on resolutions.
Well here’s my case:
1. I haven’t stopped cooking. Quite the opposite actually. I have three recipe’s in the wings just waiting for their time to shine on here.
2. Last week, you know, my week off? Well it was the calm before the storm. This week I have a meeting every day, am starting the beginnings of planning and recruiting for a big event at my after school site, and had a gigantic project due last night in class that required all of my writing energy.
3. My mama came in town! So, of course, blogging came second when Mama is in the mix.
How’s that? Do you buy it? Too much excuse, not enough food? I agree.
Last time you heard from me I had made a sandwich which was delicious but didn’t involve much cooking. Then it was Thursday, and I took a much needed, ahem, sick day…. so didn’t cook. Then Friday my beautiful, talented, oh-so-fun Mama came in town, so we lived it up and ate out, then repeated this on Saturday. Come Sunday, I was feeling disconnected from my tiny kitchen. I missed that unbelievably small sink, and the oven that takes an hour to pre-heat. It’s not much, but it’s mine.
Thus, Sunday night, instead of going to Sinatra Sunday and eating sliders or something fried, I asked Mom and K if they wouldn’t mind if I cooked them dinner and watched the Oscars instead. I like the fashion… and I’m a junkie for cooking now. I needed my fix.
I decided on Steak, because I saw it on a menu this weekend and was craving it (who am I?) and Risotto. We bought two pieces of Filet Mignon and with my handy-dandy new cast iron skillet, that is oven-proof, by the by, I seared the steaks on all sides, then finished them off under the broiler for about 10 minutes.
The result was cooked more than last time, but because of the cut of the meat, it was tender and delicious. I didn’t have a sauce or anything with it because the Risotto was going to be so starchy and creamy I didn’t think I needed it, and I was right. A little A-1 and we were good to go.
My mom is a vegetarian so obviously did not eat that big hunk-o-meat. To substitute the meat but not lose the meaty texture, I marinated a Portobello mushroom in olive oil, a little balsamic vinegar, salt, pepper, and garlic powder for about 10 minutes, then cooked both sides in a skillet for maybe six minutes total.
As mentioned before, I paired all of this with Lemon Spinach Risotto. Risotto is a Northern Italian rice dish that is creamy and decadent. I have always made Mushroom Risotto which is to die for, but I really loved the bright flavor of the lemon zest and the freshness that the Spinach brought to this creamy dish. Risotto isn’t hard, but it is labor-intensive and requires all of your attention, so be warned. However, all that work is worth it when you see how beautiful and tasty the outcome is (and everyone who knows about Risotto will be so impressed with your hard work. Trust me).
Lemon Spinach Risotto
2 Tablespoons Olive Oil
4 Tablespoons of Butter
1 Onion, minced
2 cloves of garlic, minced
Sea Salt, to taste
Black pepper, to taste
2 Cups Arborio Rice (this rice is best for Risotto because it’s short and fat and releases a lot of starch)
1/3 Cup Dry White Wine
6 cups Chicken Stock (or more, if needed)
1/2 Cup Heavy Cream (I used Half and Half)
1 pound Baby Spinach
2 teaspoons of Lemon Zest
1/2 Cup freshly grated Pecorino Romano cheese
In a large stockpot heat the olive oil and two tablespoons of butter. Saute onions and garlic and add a little salt and pepper. Do not let the garlic brown, because it will get bitter and bitter garlic is not good. While doing this, heat the 6 (or more) cups of Chicken Stock to a simmer. Once the onions and garlic are fragrant but not brown, stir in the rice and continue stirring 1-2 minutes. Pour in the wine and continue stirring until all the liquid has been absorbed. Add a little more salt and pepper and begin adding the warm Chicken Stock, a little bit at a time, just enough to cover the rice. Then, stir, stir, stir. Continue this process, adding just enough stock each time and never stop stirring. KEEP STIRRING! (said in Ursula’s voice from The Little Mermaid… Keep Singing.. except don’t sing. Unless you want to.)
Sorry for being bossy.
This entire stirring process will last 30-45 minutes and will make your arms lean and toned. It’s better than the gym, or so I’m told. When the rice is almost done, and you’re out of stock, add in the Cream (or whatever you’re using), the spinach (I tore it up a little bit so there weren’t big chunks of spinach in there) and lemon zest. KEEP STIRRING. The spinach will wilt into the rice which is exactly what it’s supposed to do. Finally, remove from the heat, stir in the last 2 tablespoons of butter and add the Pecorino Cheese. Taste for salt and pepper content and adjust accordingly. You may garnish with some sliced up spinach if your heart desires.
While the plate is indeed austere looking, the meal was delicious and filling. The richness of the Risotto combined with the tenderness of the steak made for a elegant, grown-up meal that was fairly easy to make. If you want to impress someone, do this. I assure you they will leave full, happy, and thinking that you’re a pretty darn good cook.
Unfortunately you simply can’t be quick talking about choosing quite tattoo design idea. Some clinics offer financing choice your credit score will do great enough to qualify.
We, as human beings always lay importance to the personal showings. Personal grooming just one of the area which each and every man and woman look into her lifetime. One issue in this grooming process is the removal of hair on requires at least. You generally grimace, cringe and hide your unwanted, pesky hairs but i want to tell you not alone completing this task. There are wide ranging individuals of both genders who feel the need for some effective, safe and comfortable methods for getting associated with them. Now don’t really are millions solutions in this problem besides. you may be interested in tattoo removal training.
Skin peels chemically burn the top layer of our skin and this peels at bay. Commonly used for treating facial lines and acne, this therapy for this is gaining popularity for reducing and erasing stretch points. Chemical peels immediately make the skin look and feel more firm and youthful.
To remove the tattoo is short bursts of laser light are pulsed into the skin. The light by the top layer of skin and fragments the ink into tiny particles wanting to learn be naturally absorbed through your body’s defense mechanisms. Your body generally takes 3 weeks to get rid of your system of these ink particles. This is why follow up visits are usually schedules in three to four week intervals.
There are several other medical methods of tattoo removal so painful and ineffective that laser removal replaced them as soon as it became to be had. These include dermabrasion, which would actually sand away guidelines layer of skin through abrasive rubbing. Another method is excision, in which tattoo would be cut away and your skin sewn back together. These methods have been proved to cause much deterioration of the skin and result in severe scarring, and are simply used today in extreme cases where laser surgery is not option.
Intense Pulsed Light Therapy is a dermal enhancer currently being utilized in some spas. Instead of laser light, it uses high intensity light in pretty in the same manner. A gel is used to skin color and a wand is to emit pulses of sunshine onto your skin area receiving care. This method is said become less painful than laser therapy, most effective, ensuing a less total treatment sessions. The bad news is that furthermore, it is carries a heftier ticket price – one clinic offering a price of $10 per pulse. Depending on how many pulses per session your tattoo requires, problem . add up to significant level of investment.
I already have said earlier that the removal of the tattoo is probably at par with the tattooing experience. This conviction is supported by the truth that the removable ink has been discovered and likes the market already. Something which reported how the company manufacturing this removable ink is often a group pf doctors. They’ve got tried reading the whimsical mind with the modern day people. Cheers! Now before going for a tattoo you don’t even really need to be worried to what will banner into your brain in future regarding eliminating. Wear it, remove it nevertheless wear things. Do as you like it.