I’m late to the table with some vegetables (like Bok Choy and Kale). My Farmer, Danelle, has quietly been the Veggie Pusher for a few seasons now.
I bought some Bok Choy a few days ago, thinking I would stir fry it. But I wasn’t in the mood. I wanted some calming soup! My recipe is a combination of a few I found on the internet coupled with my own pantry items 🙂
Summer Soup with Chicken
1 Onion, diced
2 cloves Garlic, minced
2-4 Carrots, diced
2-3 Potatoes, peeled and diced
Salt & Pepper
4-6 Bok Choy stems, sliced and diced. Reserve leafy top and chop. Set Aside.
Saute in a mixture of bacon grease, butter and Olive Oil (my holy trinity)
Add 4 teaspoons Better Than Broth and 4 cups water OR Stock
Let cook at medium-low until veggies are soft.
Mix with a Boat Motor if you like it smooth. I like it half smooth and half chunkey.
I then added 3 diced chicken tenders and cooked until chicken was cooked thru.
Add the Bok Choy tops and cook a bit longer until they are wilted.
Serve with Crackers. Maybe a sprinkle of Parmesan Cheese.
Let’s Face it, you need a BigArse Pot for making Chicken Stock!
Last night, I found some Bare Chicken on sale at Hy-Vee for $4. FOUR DOLLARS A CHICKEN!!! That is unheard of. The tricky part was those wonderful Organic, sort of Local Chickens “expired” tomorrow, so I had to either freeze them or cook them. I figured as long as I was cooking one of them, I’d cook both.
I’ve learned (the hard way) to always use a thermometer and/or a timer when cooking. I love my OXO digital thermometer. I am using this extra large pot I got from Dan’s Grandmother’s kitchen after she passed away a few months ago. It is quite large and has a copper top. I didn’t have a pot large enough for 2 chickens until now!
I like to shop online…and that includes shopping for produce! Danelle at OneFarm, understands that, and she puts her produce online once a week. I shop, place the order, and pick it up a few days later!
This time, I ordered a Bucketful of Basil! She let me take the bucket home (so I need to return it full of something….hmmmmmm) and it was then that it dawned on me that I actually had to DO something with all the Basil!
I asked some friends on Facebook and they came up with 368 different things I could do with it! I settled on these:
I love a good soup. Any time of the year. Soup is an especially good treat in the summer! I made up this soup tonight with some of the vegetables from One Farm, but I was inspired by the Potatoes Danelle dug today. She planted and harvested 2 kinds….a red and a purple.
I used everything but the radishes in my Chunky Thick Rib-Sticking Potato Soup.
There are no real measurements for this soup…..I wrote down a recipe but you have to make changes as you go. This recipe is not written in stone. You may like a different vegetable or cheese or spice. You can do that with soup. Soup forgives.
Got my first internet order from One Farm! I place my order via Local Dirt and Danelle picks it from her farm and I pick it up at her house! I chose some lettuces with the intention of making a Caesar Salad with from scratch dressing. One Farm Romain Lettuce deserves REAL dressing 🙂
I based my Caesar Salad Dressing on my trusty Cooks Illustrated site, but I didn’t use all the same ingredients. I did not have any anchovy fillets, but I would use them if I had them. There are many tips, tricks and hints about this salad, so go read it if you can.
It takes some Prep to make a salad! I worked on this one for maybe an hour. I added sauteed chicken tenders, which isn’t always included. I also boiled the eggs for 1 minute to give them extra creaminess in the dressing. I love using my super duper big Salad Bowl.
I used 1 t. Grated Garlic and let it sit for 15 minutes in the juice of 1/2 a lemon. Added 1 t. Worchestershire sauce, 2 coddled egg yolks, 6 t. Olive Oil & 4 t. Canola Oil, a Dollop of Dijon Mustard, and some Grated Parmesan. I made the Croutons out of Take-N-Bake Ciabatta Bread and some olive oil. I baked them til browned and crunchy. I used 2 kinds of Romaine lettuce and some spinach. Then, assembled the salad!
It was good, fresh, crunchy and satisfying. I’ll make it again, using another recipe. But I’ll always use homemade croutons.