Slow Cooker Chicken Congee

Slow Cooker Chicken Congee

Yield: serves 8 (will freeze well)

  • 2 bone-in, skin-on chicken breasts (about 1 pound)
  • 8 cups low-sodium chicken bone broth
  • 1 cup long-grain white rice 3 cloves garlic, finely chopped
  • 1 3-inch piece fresh ginger, peeled and thinly sliced
  • 1 teaspoon kosher salt or sea salt
  • 1 bunch of scallions; 2 sliced, remaining left whole
  • Optional Cilantro, roasted peanuts, toasted coconut, sriracha and lime wedges, for serving

Place chicken, bone broth, rice, garlic, ginger, salt and whole scallions in a slow cooker, stir to combine.

Cover and cook until chicken is falling off the bone and rice has a porridge-like consistency, 8 hours on low or 5 hours on high.

Discard ginger and scallions if you like.

Transfer chicken to a cutting board and shred meat; discard skin and bones. Stir chicken back into rice mixture.

Top congee with sliced scallions, cilantro, peanuts, coconut and sriracha. Serve with lime wedges.

*** If not cooking in a slow cooker, you can cook the chicken first then shred or combine other ingredients after to cook.

PAN-ROASTED CHICKEN BREASTS WITH SHALLOT-THYME SAUCE

PAN-ROASTED CHICKEN BREASTS WITH SHALLOT-THYME SAUCE

Source canadianinquirer.net

Servings: 4
Start to finish: 1 hour

Chicken:
4 (12-ounce) bone-in split chicken breasts, trimmed, brined if desired
Salt and pepper
1 tablespoon vegetable oil

Sauce:
1 large shallot, minced
3/4 cup chicken bone broth
1/2 cup dry vermouth or white wine
2 sprigs fresh thyme
3 tablespoons unsalted butter, cut into 3 pieces and chilled
Salt and pepper

For the chicken: Adjust oven rack to middle position and heat oven to 450 F. Pat chicken dry with paper towels and season with salt and pepper.

Heat oil in 12-inch oven-safe skillet over medium-high heat until just smoking. Cook breasts, skin side down, until well browned, 6 to 8 minutes. Flip breasts and brown lightly on second side, about 3 minutes. Flip breasts skin side down, transfer skillet to oven, and roast until chicken registers 160 F, 15 to 18 minutes.

Remove skillet from oven (skillet handle will be hot). Transfer chicken to serving dish and let rest while making sauce.

For the sauce: Being careful of hot skillet handle, pour off all but 1 teaspoon fat left in skillet. Add shallot and cook over medium heat until softened, about 2 minutes. Stir in broth, vermouth, and thyme sprigs, scraping up any browned bits, and simmer until thickened and measures 2/3 cup, about 6 minutes.

Discard thyme sprigs and stir in any accumulated chicken juices. Reduce heat to low and whisk in butter, 1 piece at a time. Off heat, season with salt and pepper to taste. Spoon sauce over chicken and serve.

MEXICAN CHILI SOUP

MEXICAN CHILI SOUP

INGREDIENTS

1 lb chicken breast fillet (4 fillets)
1 tablespoon olive oil
10 cups water
2 cups chicken bone broth
1⁄2 cup tomato sauce
1 potato, peeled & chopped
1 small onion, diced
1 cup frozen corn
1⁄2carrot, sliced
1 stalk celery, diced
1 cup canned diced tomato
1 (15 ounces) can red kidney beans, plus liquid
1⁄4 cup diced canned pimiento
1 jalapeno, diced
1⁄4 cup chopped Italian parsley
1 garlic clove, minced
1 1⁄2 teaspoons chili powder
1 teaspoon cumin
1⁄4 teaspoon salt
1 dash cayenne pepper
1 dash basil
1 dash oregano

ON THE SIDE
sour cream
1 pinch chopped Italian parsley
grated cheddar cheese (optional)

DIRECTIONS

  • Sauté the chicken breasts in the olive oil in a large pot over medium/high heat.
  • Cook the chicken on both sides until done– about 7-10 minutes per side.
  • Cool the chicken until it can be handled.
  • Do not rinse the pot.
  • Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot.
  • Add the remaining ingredients to the pot and turn heat to high.
  • Bring mixture to a boil, then reduce heat and simmer for 4-5 hours.
  • Stir mixture often so that many of the chicken pieces shred into much smaller bits.
  • Chili should reduce substantially to thicken and darken (less orange, browner) when done.
  • Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired.
Fish Chowder

Fish Chowder

Soup doesn’t get enough love from me, ever.  I know.  So lame, says all the soup eaters out there.  On the one hand, I feel like eating soup is synonymous with healthy living.  I like healthy living.  On the other, it’s a comfort food.  I like comfort food too.  And yet, I’m over here in my corner, not eating it, wishing I did.  This alone calls for a push in a new direction.  Especially since those two times that I did eat soup and loved it, they were homemade, full of fresh produce and so yummy.  It looks like it is time to rock the pot. Summer is the perfect time for a broth based soup filled with fresh produce and fish.

 

One thing that is super important for me personally to maintain in a new recipe is that it is Whole30 friendly.  I did the Whole30 a few months ago and figured out that dairy, legumes, and wheat are my healthy living enemies.  It was the best that I felt in years – more energy, better sleep, stuffy nose and chronic cough actually disappeared for the first time in years!  Sometimes I feel like staying Whole30 is can be overly complicated.  This recipe is not that.  Plus it has Whole30 approved bacon.  Bacon makes everything delicious.

 

Fish Chowder, makes 3 servings

2 strips bacon, finely chopped
2 tablespoons ghee
¼ cup minced shallots
¼ cup apple cider vinegar
2 ½ cups mini potatoes
1 pint of BONED Chicken Broth, frozen
1 cup clam juice
1 tablespoon dried thyme
salt and pepper to taste
1/3 cup coconut milk
1 ½ pounds skinless white fish like cod, bass or snapper cut into 1 ½ inch pieces

Cook bacon in a medium stockpot over medium-high heat, stirring frequently for about 5 minutes.  Stir in ghee until melted.  Add shallot, stirring occasionally for about 3 minutes.  Add apple cider vinegar, stirring until almost no liquid remains, about 45 seconds.

Add potatoes, frozen BONED Broth, clam juice and thyme.  Season with salt and pepper.  Bring to a boil then reduce to a simmer.  Cook until potatoes are tender, about 8 to 10 minutes.  Increase heat to medium-high.  Add fish and coconut milk.  Season with salt.  Heat until warmed through and fish is opaque.  About 2 minutes.  Season with salt and pepper and serve immediately.

This soup was good for a meal plus seconds and another lunch all on its own.  Part of my aversion to soup is that I never feel full after.  This was absolutely not the case with this soup.  I was totally satisfied and full.  I could eat this soup all the time.  It was so delicious.  Soup convert?  Mission accomplished.


Credits // Author and Photography: Suzanne Serwatuk

Asparagus Soup with Parmesan Flan

Asparagus Soup with Parmesan Flan

Broth in your sweets? Why not. Here’s a creamy and delicious asparagus soup with parmesan flan that will truly satisfy your sweet tooth.

Ingredients:

For the flan:
1 1/4 cups Parmigiano Reggiano cheese grated
1 cup heavy cream
1/2 cup whole milk
1 whole large egg
2 large egg yolks
pinch of white pepper and fine, sea salt

For the soup:
The following ingredients will ultimately end up in a blender and sieved so…a rough chop is all that is necessary
1 leek (white and pale green part only), washed well then chopped
2 finely chopped shallots
2 tablespoons unsalted butter
2 lb. asparagus, trimmed and cut into 1 inch pieces
(pick a couple of pretty ends and set aside for garnish)
5 cups chicken broth
1/4 cup heavy cream
pinch of fine sea salt and fresh ground pepper

Preparation:

Making the Parmesan Flan:

Bring cheese, cream and milk just to a boil in a small heavy saucepan over medium heat, stirring occasionally.  Remove from heat and cover for 30 minutes to fuse the flavors.

Preheat oven to 300°F

Whisk together whole egg, yolks, salt and pepper in a bowl.  Add the cream and cheese mixture whisking until smooth.  Divide among well-buttered ramekins. Fill up to 3/4.
Set the ramekins in a baking dish containing a water bath. Place in the oven and bake until centers are completely set, about 45 minutes. Remove from the oven and transfer each ramekin to a rack and cool 5 minutes. Cover with foil and keep warm.

 

Making the soup while flans bake:

Cook the chopped leek and shallots in a 6 qt. pan with butter over medium heat until softened about 3-4 minutes.  Add the asparagus and broth.  Cover and simmer for about 15 minutes or until asparagus is tender.

With a slotted spoon, transfer small amounts of soup ingredients to blender and purée until smooth. (Remember this is hot and blender lid will pop off so hold down the lid). Pour mixture through a sieve over a large bowl.  If too liquid in the bowl, add small amount of cream to the blender when puréeing next batch.

Take this soup and place back on a stove in a new pan over medium heat and add cream and season to taste. Do not cook the soup just warm it as you cream and season.

Serving:

Removing the flan from the ramekin…I used a buttered knife and slid around the inside parameter of the ramekin, then tapped the bottom to further loosen.  I placed the soup bowl over the top of the ramekin and holding the ramekin to the bowl, I turned the bowl back over. Carefully, I removed the ramekin from the flan. Carefully add soup surrounding the flan. Garnish with asparagus tip.

The soup can be made a day ahead. Just reheat on low heat.  Remember it is already cooked. You just want to warm it up.

Source

Apple Butternut Squash Soup with Bacon

Apple Butternut Squash Soup with Bacon

For the purpose of dieting or not, this apple butternut squash soup is sure to hit your taste buds on the spot. The bacon and the soup’s savory and creamy goodness will surely satisfy your “sinful” cravings whilst as healthy option.

Ingredients:

  • 8 slices bacon, cut crosswise into 1/4-inch strips
  • 2-1/2 lb. butternut squash (about 1 medium), peeled, seeded, and cut into 1/2-inch dice
  • 1 small tart-sweet apple, peeled, cored, and cut into 1/2-inch dice
  • 1-1/2 Tbs. finely chopped fresh sage leaves
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 4 cups chicken or vegetable broth

How to cook:

  1. In a 5-quart or larger stockpot set over medium heat, cook the bacon, stirring occasionally, until crisp and golden, 8 to 10 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels.
  2. Increase heat to medium high. Add the squash to the pot with the bacon fat and cook until lightly browned, 4 to 6 minutes (resist the urge to stir it too often or it won’t brown). Stir in the apple, sage, salt, and pepper and cook for about 4 minutes (you’ll see more browning occur on the bottom of the pot than on the vegetables). Add the broth, scraping up any browned bits in the pot with a wooden spoon. Bring to a boil over high heat, reduce the heat to maintain a simmer, and cook until the squash and apples are very soft, 6 to 8 minutes. Remove from the heat and let cool somewhat.
  3. Add about half the bacon to the soup and purée, using a stand or immersion blender (you’ll need to work in batches if using a stand blender). Taste and add more salt and pepper if needed. Reheat the soup and garnish each serving with the remaining bacon.

Source: Fine Cooking