Recipes - Chicken or Poultry Stock

This recipe works great if you have a chicken or turkey carcass left over. Many soups call for chicken stock, probably more than any other stock. This is very easy to make it just takes a little time for the flavors to really come out.

2 large onion, peeled and quartered
2 large carrot, cut into thirds
3 celery stalks, cut into thirds
5 pounds chicken or any poultry bones
2 to 4 cloves of garlic peeled and coarsely chopped
2 large or 4 small leeks, coarsely chopped
2 bay leaves
teaspoon of fennel seeds
6 sprigs of fresh flat-leaf parsley
½ teaspoon dried thyme
6 cloves
12 whole black peppercorns
Sauté the onions until light brown in a large pot over medium heat. Then add the carrot, celery, and garlic, continue to sauté for a few minutes (be sure not to burn the garlic, if it starts to burn add a little water.) Place all the remaining ingredients in the pot and cover with cold water. Bring to a boil over high heat.

As the stock approaches boiling point, remove any impurities that rise to the top by skimming with a ladle. Reduce the heat and simmer the stock for 3 to 4 hours, continuing to skim impurities form time to time while the stock cooks.

Remove from the heat and let the sock sit for 10 to 15 minutes, then ladle through a fine strainer. Cool by placing the container of stock in the refrigerator, after the stock cools any fat will collect at the top, you can skim this off. The stock will keep for about 1 week in the refrigerator, or you can freeze it in 1 cup batches.

Recipes - Potato Leek Soup

This is a hearty and healthy soup; it makes a great starter to most any meal. Alternatively, it can be eaten as a meal with a loaf of good bread, or on its own.

4 large potatoes2 or 3 leeks, washed and chopped
2 onions, peeled and chopped
3 cloves of garlic peeled and chopped
1 bay leaf
4 cups chicken stock or broth (see Chicken Stock recipe, canned chicken broth from the grocers is fine.)
1/2 cup heavy cream (use skimmed or part skimmed milk for a lower fat version) 2 tablespoons butter (use olive oil for low fat)
2 tablespoons chopped flat leaf parsley (2 teaspoons if using dried)
salt and pepper (to taste)
1/2 cup of spring onions (optional)

Melt the butter or heat the oil over medium heat in a large saucepan, add the leeks, onion, and garlic sauté until onions begin to turn golden brown, add the bay leaf and garlic sauté for about 2 minutes add the potatoes and parsley, cook for 5-7 minutes, stirring frequently.

Add the chicken stock or broth (you can use canned if you chose not to make your own), salt and pepper. Gently stir in the cream or milk. Reduce heat to low, cover, and cook until the vegetables are tender and potatoes are soft.

Allow the soup to cool for at least 20 minutes (you can put it in the refrigerator to expedite this process). Transfer the mixture to a blender or food processor in batches and puree until smooth.

Reheat the soup. You can swirl a little cream in before serving, this makes for a nice presentation.

Cooking - Easy Indian Snack

After reading "Why an 18 year old shouldn't cook" on: http://chennaigalwrites.blogspot.com/ I decided to post directions for making Pappadams (crispy lentil crackers), an easy and healthy Indian snack. Buy a package of Pappadams from your Indian grocer or health food store.

Place 2 Pappadams in the microwave, and heat on high for 45 to 60 seconds or until cooked through. Watch through the glass to ensure proper cooking.

Serve with chutney or pickle (also available at your Indian grocer).

Enjoy!