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Most days I have a little helper in the kitchen so the recipes we make can't be too exact, too complicated OR take too long. Our prep time is limited to my patience and a 2 year old attention span. Ease and simplicity dominate our kitchen.
I started this blog as motivation for me to continue to try new recipes. I love to share the BEST foods we make and hope you find some dishes that you and your family enjoy as much as we do!
If you have a favorite recipe please send it to me as we would love to give it a test run.
Excited about this, Allison!!
ReplyDeleteand use the remaining broth as a soup starter (place in a container ... in the fridge to cool. The fat will cool into a waxy solid, it will pull easily from the top. return to the crock. add frozen mixed veggies, and extra water and a generous shake of italian spices (or you could push it Mexican with some chili powder and cumin)and heat to almost tender. Add in some leftover chopped meat and stir... heat til warmed thru. Serve with maybe a side salad, and some nice crusty bread or rolls.
ReplyDeleteor, use the broth to start a pot of beans (pork and beans?) or chili... or use the broth to boil pasta for the beginings of an adult flavored mac and cheese (add extra water, and save the remaining liquid to start a pot of soup, or beans (you'll be saveing the B vitamins that washed out of the pasta, plus the starch will help thicken the broth...)))
ReplyDeleteand, when you are cleaning and chopping onions,celery, carrots, and you have the time (and they are on sale!!) chop the whole bundle, and place the extras in a ziploc type baggy. Close the bag - removing extra air and flatten out on the counter - spreading the contents all thruout the bag evenly. place in the freezer all sprawled out and flat to freeze. When frozen you can scrunch the bag together. There, you now have chopped veggies ready for your next cooking session, in less time and less to clean nup (knife, board, counter, etc.
ReplyDelete