The chicken stock is simmering and filling the house with a lovely earthy scent. I had so many carcasses in my freezer, I had to put on two big pots. What a lovely way to use up limp celery, parsley from the garden, and thyme that I found in the bottom of the vege drawer. And I get to start the new year with lots of stock!
I love winter greens, winter squashes, and root vegetables. After going to the local coop for produce, this week I get to create delicious meals from:
Celery, butternut squash, acorn squash, sweet potatoes, potatoes, swiss chard, kale, spinach, romaine lettuce, blue hubbard squash.
Last night, we had a lovely dish- so easy to make! Gluten-free pasta mixed with grilled salmon (left over from the weekend- although smoked is wonderful, too) and slightly thawed peas in an alfredo sauce.
Tonight we'll be making a chicken tortilla soup. We have so many tortillarias around the city- fresh corn tortillas are hard to pass up! I've thawed some roasted green chilis and got some fresh jalapenos and cilantro.
Later in the week, I know I'll do something that includes kale chips since that seems to be the only way my youngest eats kale. And I've been thinking about a white bean and chard soup since I finally found dry cannelloni beans at Whole Foods.
If the weather doesn't get too hot, I've think about a split pea soup or a hearty lentil stew.
And as I was looking for a chicken tortilla soup recipe, I ran across a recipe for stewed chicken with chipotle and prunes-doesn't that sound interesting...
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