Chicken Korma

I know, I know, you’re getting sick of the slow cooker recipes here. But I have not grown tired of the crock pot just yet! Besides my new addiction to this kitchen appliance, I have always had an addiction to Indian food. It’s just so freaking good. This Chicken Korma is a nice change of pace from the traditional stews and roasts of winter. It will totally warm you up but the spices are like nothing else. I had a real live Indian person taste this Chicken Korma. She reports that it is authentic. So I win. My other win here is that only one out of every ten recipes receives the honorable high approval of my husband. When he really likes something he says, “that [insert food here] is bangin’.”

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Chicken thighs are a new ingredient staple for me these days. For some reason I always bought chicken breasts in the past. But these really hold up to longer cooking times and work better in soups or a curry like this one. And it is much cheaper than boneless, skinless chicken breasts. This recipe should serve 8. A serving is 1 cup chicken plus 1/2 cup cooked rice. And amazingly it comes out to around 350 calories! Indian food for 350 calories? Yes, it is true. Besides how delicious this curry is, the second best thing is that you should have these spices in your pantry. These are pretty basic ingredients and not the unusual spices you often find in Indian recipes. So hopefully you have these in your kitchen, because you are going to love this recipe. Continue reading

Chicken and Biscuits

I don’t want anyone to think I am getting too fancy up in 2015. This recipe cannot really be described as elegant but it is pretty awesome. It’s another excellent recipe for clearing out your pantry and freezer. You do need a can of condensed cream of chicken soup. Which I will say that I am embarrassed this was sitting in my pantry, who knows why I bought it. Cream of chicken soup kind of grosses me out, despite the fact that I used to eat it plain as a kid when I was sick. Oh wait, maybe that’s why it seems gross… But maybe you have some sitting in your pantry too and want to get rid of such an atrocity. I personally had a surplus of self-rising flour around so I topped this casserole with homemade biscuits, but any biscuits in your freezer will do. But besides making the biscuits, this casserole could not be any easier.

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My casserole contained corn, carrots, and peas but please, use whatever vegetables you need to eliminate from storage. Cheddar cheese is also easily substituted for what you have on hand. The chicken I used came from a bunch of rando chicken pieces from the freezer that I previously made into stock – and it was still super tasty. So whatever chicken you have on hand, it will do just fine. This casserole should make about 6 servings, and surprisingly each serving is around 400 calories. And it may seem like the biscuits will get soggy if you try to save leftovers for lunches later in the week – but it was still just as delicious days later.

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Chicken and Biscuits
1 can condensed cream of chicken soup
1/2 cup sour cream
2 cups chopped cooked chicken
16 oz frozen mixed vegetables, thawed (or canned)
1 cup shredded sharp cheddar cheese
9 biscuits (either frozen or made as prepared on an all-purpose baking mix package)

Heat oven to 375 degrees. In a large bowl, stir together the cream of chicken soup and 1/2 cup sour cream. Mix in the chicken, vegetables and cheese. Spread this mixture into an 8 inch square baking pan.

Prepare your biscuits as directed on the baking mix box. Roll them out and cut them into circles or simply drop heaping tablespoons of dough onto the casserole. Bake for 35 minutes, the casserole should be hot and bubbly and biscuits golden brown.

David Chang’s Chicken Soup

If you have not seen the show The Mind of a Chef on PBS, you need to go watch it right now. The show is narrated by Anthony BourdIn and it details the awesome talent and food by David Chang. I have been working a lot of hours and I have been feeling a little less than inspired in the kitchen. This show got me so excited to spend some time in my kitchen! And this chicken soup is packed with mind blowing flavor. I’ve been reading a lot of information about chicken stock. This is the first time I’ve ever made chicken stock that thickened into a gelatin in the refrigerator. And apparently that means I’m doing something right.

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I assure you that the time dedicated to this recipe will be worth it. You will be drinking the chicken stock from the bowl after you’ve eaten all the noodles and chicken. I actually got a good deal on two whole chickens when I planned to make this the first time. I had this recipe and another soup in mind. But once I tasted this… there was no turning back. And I made the exact same recipe two days later with my second chicken. I did end up having plenty of stock left over to freeze for future cooking. I used some of it to make sauce for chicken piccata in the flavor was insane. I am beyond excited to share this recipe with you. You will never think of chicken stock the same way again.

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6 quarts water (divided into 2 quarts and 4 quarts)
1 whole 4 lb chicken
2 white onions
3 scallions
2 shallots
1 carrot
4 cloves garlic
salt and pepper
soy sauce
Udon noodles

Fill two 8 quart stock pots halfway with the 2 quarts and 4 quarts of water. Heat over medium-high. Disjoint the chicken and sprinkle with salt, rubbing the salt into the meat.

Place all of the chicken pieced into the larger pot. Grind some black pepper into the pot.

Peel and cut the onions and shallots in half. Cut the scallions and carrots into 4 inch pieces. Place the vegetables in the smaller pot of water.

Bring both pots to a simmer, turn down the heat, cook for 1 hour. After 1 hour remove the chicken pieces from the pot and allow them to cool until they can be handled. Remove all the meat off of the bones. Return the skins and all chicken pieces to the pot.

Bring both pots back to a low boil and allow to cook for 2 hours. After two hours the volume will have reduced. Strain the vegetable broth and discard the vegetables. Strain the chicken broth, discard the chicken bones.

Bring water to a boil and cook the noodles as directed. Break up the chicken pieces in to bite sized pieces. Place a serving of the chicken into each bowl. Add a serving of noodles to each bowl. Place 1/4 cup vegetable broth and 1 1/2 cups chicken broth in each bowl. (You can adjust the stock ratios to your preference.) Serve with soy sauce.

Classic Chicken and Wild Rice Hotdish

September is an interesting time in Eastern North Carolina. My brain is programmed to think: pumpkin, cinnamon, stews, chili, football. But it is 90 degrees outside still. We tailgated last weekend for the East Carolina football game and it was scorching outside. It does not feel like fall to me. Fall is definitely my favorite time of the year in Kansas City. I am so excited to say that I will be waiting for the cool chill in the air next year in September in Kansas City because we are moving back next summer. I am looking forward to the move but I have to say that leaving Eastern NC does break may heart a little bit.

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While the halloween and pumpkin extravaganza has already popped up in all the stores, I am laying at the pool… it is my first day off in 12 and I am long overdue for a blog post. I knew I was going to be busy this rotation so I made a bunch of freezer meals in advance. One of which was this delish casserole from The New Midwestern Table. I actually cheated when I made this before and used a rotisserie chicken (because they were super on sale!) and it was wonderful. If you have the time, cook the chicken and you will have insanely flavorful leftover chicken broth for your next recipe (see here for how to cook the chicken). This hotdish freezes beautifully. If you are going to portion this out and freeze, leave out the ritz crackers. Sprinkle them on before you plan to reheat the hotdish. The original recipe does not contain carrots but I had an abundance of carrots in my fridge, so I added them. I have also used onions instead of leeks in this dish in the past just because they were on hand.

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1/2 cup natural wild rice (2 cups cooked)
kosher salt
ground black pepper
bay leaf
6 tbsps salted butter (plus more for pan)
leeks, white and green parts diced
3 stalks celery, diced
2 carrots, diced
3 tbsps all-purpose flour
11/2 cups whole milk
2/3 cup heavy cream
3/4 cup chicken stock
3/4 tsp dried thyme
1/4 tsp grated nutmeg
2 cups chicken, chopped
4 ounces aged cheddar cheese, grated
2 cups ritz crackers, crumbled

Preheat oven to 325 degrees. Rinse the wild rice under cold water thoroughly and drain. Place in small saucepan. Cover with 1 1/4 cups water. Add a pinch of salt and the bay leaf. Bring to a simmer, then cover the pan and reduce the heat to low. Steam for 20-25 minutes until the rice is fluffy. Remove the bay leaf.

While the rice is cooking, Heat the butter in a large skillet over medium. Add the leaks, carrots and celery, season with 1/4 tsp salt and 1/4 tsp pepper. Cook until soft, about 10 minutes.

Add the flour to the vegetables and cook for 1 minute. Pour in the milk and bring to a simmer, whisking to prevent lumps. Add in the cream, chicken stock, thyme, nutmeg, 1/2 tsp salt, 1/2 tsp pepper. Simmer for 5 minutes. Toss this with the chicken, wild rice, and half the cheese.

Crush the ritz crackers in a ziploc bag with 1/2 tsp black pepper. Grease a 9 x 13 baking pan with softened butter. Pour the hotdish mixture into the pan and top with the remaining cheese.

Bake for 25 minutes, remove the hotdish, and sprinkle with the ritz crackers. Bake for an additional 25 minutes.

Adapted from The New Midwestern Table.

Chicken pot pie soup

I don’t know what screams “comfort!” more than chicken pot pie. This soup comes together in no time and has the power to turn around a cold winter day. There are literally only two steps in this recipe. It also freezes beautifully and is easily taken to work for lunch. You will be doubling and tripling this soup recipe after you make it the first time. This is a little healthier than the traditional thick and creamy chicken pot pie filling. I calculated this at approximately 350 calories for a generous serving, which is amazing considering how wonderful it is. You can really add whatever kind of dairy you like. If you want it to be even healthier use all skim milk, it may be a bit thinner though. If you want a heartier soup then use all half and half. You could probably use coconut milk or some other non-milk product if you want to be super hipster about it.

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Chicken Pot Pie Soup

3 boneless, skinless chicken breasts, cooked and chopped into half in cubes
2 tbsp olive oil
2 tbsp unsalted butter
1 sweet onion, diced
1/2 cup chopped carrots
1/2 cup chopped celery
3 garlic cloves, minced
4 tbsp flour
1 tsp salt
1 tsp pepper
6 cups low-sodium chicken stock
1 cup half and half
1 cup skim milk
1.5 lbs (3-4) yukon gold potatoes chopped into 1/2 inch chunks
1 cup frozen peas
1 cup frozen corn

In a large dutch oven or soup pot, heat olive oil and butter. Stir in the onions, carrots, celery, salt and pepper. Cook for 5 minutes, until soft. Add in the garlic and cook for 30 seconds. Add in the flour, stirring to coat all the vegetables. Cook for 3-5 minutes more. It should be slightly golden in color.

Mix in the potatoes, chicken stock, and half and half. Allow this to come to a boil. Decrease heat to medium-low, add in the chicken, peas, and corn. Cover with lid, simmer for 10 – 15 minutes more. Add more salt if needed.

This is a Bubbly Kitchen original recipe.