Text 5983, 95 rader
Skriven 2011-01-18 18:49:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: wood heat
=================
-=> Quoting Carol Shenkenberger to Jim Weller <=-

 > wood dealers gave themselves a raise [...] they have to work
 > outdoors in the wintertime, I don't begrudge them the extra
 > money.

 CS> Smile, here that is a summer job to cut and split.

Soft woods are best cut after a hard frost when the sap isn't
running. Firewood cures faster. Also swamps are frozen making
getting around easier and there are no insects to deal with.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Chicken And Rice Soup With Root Vegetables And Kale
Categories: Canadian, Chicken, Soups, Rice, Vegetables
  Servings: 4

      1    whole chicken
           water
           bay leaves
           tops of celery and carrots
      4    ribs celery, chopped fine
      4 lg carrots, chopped
      1 lg (2 medium) yellow onions
      1    rutabaga, diced
      1 bn kale
    1/2 c  long grain brown rice
      1 ts savory (optional)
           salt and pepper

Typically I make chicken and rice soup like my mother or nan would,
using a homemade stock, chicken (whole or pieces), a vegetable
medley consisting of onion, celery, carrot, rutabaga, and potato,
typical Newfoundland choices, and white rice. To make this already
healthy meal even more so, and to try and make it taste as good I
made a few changes to my usual recipe.  

The first change I made was to substitute high fiber long grain
brown rice for white rice. Secondly, I omitted the potatoes and more
celery, carrots and rutabaga than usual. Lastly, I added chopped
kale, which is considered by many nutritionist and one of the
healthiest vegetables you can eat (along with other dark leafy
greens). The kale really cooks down and I promise it will be a
welcomed addition to any of your own soup recipes. If you can't find
kale, or want to add another similar vegetable, turnip greens
(common in Newfoundland - actually rutabaga greens), mustard greens
or spinach, then go right ahead. Here's how I put it together.

Place a cleaned whole chicken in a large dutch oven, or your
favorite soup pot, and add enough water to cover. Add the tops of
the celery and carrots you will use later in the soup, along with 2
bay leaves and a good pinch or two of salt and pepper. Bring the pot
to a boil, and reduce to a simmer. Cook for one hour. While the
chicken cooks, prep your vegetables. Skim off any scum that forms on
the top. Remove the chicken from the stock and let rest and cool.
Using a slotted spoon, remove the stock ingredients (veggies, bay
leaves) until left with a clear chicken stock. Taste for salt.

Return the stock to a simmer and add all the vegetables except for
the kale. If your rutabaga cubes are larger than the pieces of
carrot, give them a 5 minute head start. Add the brown rice and the
savory. Simmer until the vegetables are tender and the rice is
mostly cooked. About 30 minutes. In the meantime, remove the meat
from the chicken. I find that the dark meat can be pulled apart by
hand, but I like to remove each breast whole and chop it in large
chunks. Reserve the meat as adding it too early can make it fall
apart too much. Wash the kale and cut it into shreds. Add it to the
simmering pot. While it may look like a lot, it will cook down
dramatically. Cook the kale for 10 minutes, add the chicken and pot,
and turn off the soup. I found that the rice had absorbed some water
so I added a couple cups to top up the pot. Taste for salt and
pepper.

I always like soup best the next day. What I like to do is make soup
on a week night after work, keep it in the fridge overnight and then
reheat portions for supper and lunches the rest of the week. I add
some crushed saltine crackers to the top and I'm all set! 


  From: A Wicked Scoff                  
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... BP Pelican Logs burn for 7 days. It will be like Chanukah every day.

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