Tag Archives: Soups and Stews

Tasty Thursday: Moroccan Stew

This past several days have been unbelievably hot in San Diego. Every year winter comes and goes and I forget the feeling of sweat-soaked clothing on my skin. Not terribly comfortable for the woman who regularly wears black polyester pants (we’re getting close to laundry day here).

However! I’ve had the veggies for this recipe almost a week now. They were on the verge of going bad. So we sat in our sweltering apartment and ate hot stew. Oddly enough, it made us feel cooler! I have heard that when you eat hot food, it heats your body temperature and there’s not such a huge difference between you and the air. Hmmmm…

Regardless, I would have eaten this stew even if it made me sweat like a Scotsman at a charity fundraiser. In other words: it’s delicious. Chunky and thick and SO tasty.

I’m trying to teach myself a few recipes to prep on Sunday nights and crockpot cook it on Monday while I’m at work. It makes our late track riding clinic much easier to handle if dinner is ready when we get home. You could do it in a pot though. Just try it, however you decide to cook it.

MoroccanStew Continue reading

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Thursday Thirst: Chicken Stock (15 min prep, 4 hrs cook time)

 

Ok, I know this recipe sounds really boring but hear me out! Chicken stock is the liquid that makes everything taste better and cheaper! I make my own every time I roast a chicken and end up using it for the next few weeks.

Before I give you the VERY EASY recipe, here are some ways you can use chicken stock:

1.When cooking rice, replace the water with chicken stock or do a 50/50 combo.

2. Stick it in your crockpot instead of water or cream or whatever.

3. Replace the water with it when steaming veggies.

4. Use it to make soup.

Basically just use it instead of water to make any savory dish SO much tastier.

Ingredients:

chicken carcass (Everything including the skin, bones, and stuffing. Gross I know)

chopped celery

chopped carrots

diced onion

any other veggies that are on their last legs

salt and pepper

garlic (optional)

Instructions:

Pile everything into a big pot and fill with water up to the top of the carcass (the more water the more stock).

Bring to a boil then cover and simmer for 4 hours. I left the house for errands then did a bunch of chores, you don’t really need to watch it. Every hour or so use a small cup to skim the foam off the top (I didn’t have any foam at all).

Turn off the heat, let it cool then freeze it! I use jars that I recycled to freeze mine but you can really use anything, including Ziploc-type baggies.

 

Now I have a freezer full of stock that I can use whenever. I just thaw a few a week and use them whenever the recipe calls for water (BOOOOORRRING).

 

Ashley Life Update:

On another note, I have been sleeping terribly lately because I’ve been trying to train myself off a bad pre-bedtime habit. I’ve been trying to drink a glass of wine before bed the last two nights but quickly realized that it’s a stimulant (whoops!). I used the bad habit yet again last night because I just plain needed sleep. Once I’m caught up, experimentation starts again.

I can’t tell you how guilty I feel about this habit because I just don’t want to rely on something besides my own body for something as simple as sleep! But Katie and I were talking this weekend and I think I just need to forgive myself for being imperfect and keep on pushing for my goals, it may just take a while.

Also, a new phone/camera is high on my Christmas list this year so the photos WILL get better! I swear. I hope you’re all having great days. Your challenge today: smile at everyone until you get at least 3 smiles back.

🙂