Chicken and Mushroom Curry -and- Bone Broth

Lately I've been hitting home runs, touchdowns, goals (at least in my opinion) with chicken recipes. It helps that chicken will probably always be my favorite meat to cook and eat. It's such a great blank canvas! Today this happened from a necessity to use 12oz. of mushrooms that were really wanting to hop into a pot of something savory.

I also roasted 3.25# of chicken thighs early today (to beat the predicted heat heading our way). A couple weeks ago, I bought a rotisserie chicken that I skinned and boned, but decided not to make broth at that time.

Once I removed the meat, I froze everything else for future bone broth.

All those bones and skin also went into this morning's pot, in addition to a big package of Chicken Feet, all now simmering into some really good dog-and-cat friendly broth for me and my furry boys.

This morning's chicken yielded about 18oz. of great meat that I divided into three 6oz. packages, using one and freezing the other two. At $1.66/pound, that I paid for this package of chicken, this breaks down to an actual cost of $4.80/pound of roasted meat. To me, (all my years of Home Economics coming to the forefront) this illustrates the necessity of using every part of each piece of the chicken whenever possible. So rather than throwing away the skin and bones. . .I make bone broth.

Now for the Curry!

12oz. whole mushrooms - sliced
2-3 T toasted sesame oil

~ Saute the mushrooms until they're golden brown, then add:

1/3c Marsala cooking wine

1c frozen and fresh sprouted peas
1 sm.-med. chopped purple onion
1/2c finely sliced garlic scapes

~ Saute this a few minutes then stir in:

6oz. roasted dark meat chicken
10oz. KFI Butter Chicken Curry Sauce - this is a very mild sauce - minimal heat but excellent flavor
3oz. thin rice noodles-prepared according to package directions and drained.

This turned out so well just as is, but for a little more dimension, you could also add 1/3c natural crunchy peanut butter and a handful of raisins or other chopped dried fruit.

This type of curry is more a winter food for most people. However, I've found that I love soups and things similar to this all year 'round. . .Lin

Asian Chicken Soup

Since my last similar post, I've decided I love this type of soup! This recipe is similar, just different amounts and a few added vegetables. Be careful not to go too heavy on the pepper, Chinese 5 Spice and star anise. Those seem to develop and intensify when reheated.

Start by slicing or chopping, then gently sauteing, the hard vegetables in some toasted sesame oil for 10 minutes to soften them a bit. 

3 med. carrots

4-5 dark green celery ribs

~ put the tops aside for later

12 or so Brussels sprouts

half a big purple shallot

Next add the other half of the chopped shallot and 1/3 of a red bell pepper, stir-saute this for about 5 minutes then add the chopped celery tops and seasonings. Start with small amounts then check the flavors and add more after simmering if needed. If you want a little sweetness, you can also add a tablespoon of honey.

garlic salt

Chinese 5 Spice

powdered star anise

black and cayenne pepper

Everything Bagel Seasoning

a big spoonful or two of chicken Better Than Bouillon

Stir and saute all this for several minutes, then add 2-3 quarts of water. Simmer 30-40 minutes until the vegetables are almost done the way you like them.

Add 10oz. of chopped roasted chicken, 2c frozen peas, and 4-1/2oz. of rice noodles. Stir gently and simmer another 5-10 minutes being careful not to overcook the noodles.

Mmmm. . .Soup's Ready. .😊. .Lin

A Scandinavian Woman's Version of Pho. . .

In a 3-4 quart pot, saute these two in 2T TOASTED sesame oil:

4oz. mushrooms
2 ribs of celery

When lightly browned, add:

3 sliced green onions
1 grated carrot
3oz. roasted chicken (cut up dark meat)

When this sizzles, add a little water, cover and let simmer a few minutes. Next add:

A bouquet garni of Pho seasonings
~ I used a coffee filter and stapled it shut
6c cold water
2T chicken Better Than Bouillon

Simmer this on low heat for 15 minutes.

At the very end, bring to a nice bubble, then turn off the heat. Remove the spice packet, squeeze out the broth, and stir in:

2 big handfuls of fresh spinach - sliced

2/3c rough chopped cilantro

4-5oz. rice noodles

Stir gently just to combine. Cover and let stand, stirring occasionally, for 5 minutes.

Soup's on!! . . .or. . . Pho is ready 😊. . .Lin

Everything Asian Noodle Salad

Cook 10-12oz skinny, Angel Hair type, rice noodles to al dente stage.
Drain, rinse in cold water, drain again then put aside.

In a very large bowl combine:

1 shredded carrot

1/3 green bell pepper

1/4-1/3 lg. chopped green pepper

celery heart and greens

4 sliced green onions

2 big cloves of garlic

1" cube of peeled fresh ginger

2-3T dark toasted sesame oil

Everything Bagel seasoning

just a touch of cayenne pepper

a little finely sliced purple cabbage

a little fresh ground black pepper

2 julienned pickling cucumbers

Everything Bagel seasoning

2-3T white Balsamic vinegar

1/3c Asian dressing if needed

Chop, slice, dice or mince the vegetables. Put all of them -except the cucumbers- and seasonings in a hot non-stick pan, over low-medium heat, with the sesame oil and vinegar. Stir this around until is sizzles a bit. Add the noodles and continue to gently stir until everything's coated and combined and sizzling. Turn off the heat, pour on your favorite Asian dressing, add cucumber slices now. Toss, cover and let cool. Chill for an hour or two before serving. Serve cold or warm it a little. . .Lin

My First Chicken Pho Adventure. . .

1-2T truffle infused EVOO

5 lg. cloves garlic - sliced

1½c celery - sliced very thin

6oz. sliced mushrooms

chopped celery tops

1 med. carrot - shredded

3 lg. green onions - sliced thin

In a 3 quart, heavy-bottomed pot, heat the oil then add that group of vegetables.  They should immediately snap and sizzle if the oil temperature is right.  Reduce the heat, stir-saute' these for a few minutes, then add the next group.  Stir until everything quietly sizzles, add a cup or so of the bone broth, cover and let simmer only a few minutes.  Take off the heat, uncover and set aside while you flavor and heat the bone broth.

1 qt. homemade chicken bone broth

2T fish sauce

1T dry cilantro

2t pumpkin pie spice

2T Better Than Bouillon

~ mushroom or chicken flavor

1-2t coconut sugar or brown sugar
4 cubes of candied ginger - chopped

½t each: cinnamon, chipotle pepper

~ onion and garlic powder

1 lemon - juice and zest

4c chopped kale

6-8 oz. thin rice noodles

shredded meat from 4 cooked chicken legs

In a 6-8 quart pot, put about a cup of the bone broth.  Add all the rest of this group and whisk them well.  Stir in the remaining broth, and another 4-6 cups of fresh cold water.  Bring this to a simmer, then add the kale and noodles.  Simmer on low heat 10 minutes or until the kale and noodles are almost done.  Add the chicken, the previously sautéed vegetables, and again, just bring it to a simmer.  Check flavors.  Add more water, pepper, soup base or whatever may be needed.  Ladle the hot Pho into bowls and top with fresh, sliced cilantro leaves ☘️

This was such fun!! 😁

I can't remember ever having Pho, at a restaurant, and I know I've never made it.  It's come up in several conversations recently, so I decided to have A Mini-Vietnam-Adventure

! - - in my kitchen - - !

I consulted several recipes to get ideas, and understand the flavor palette I needed to achieve.  There are things I would have added, if I had them, and those I altered and omitted.

My Pho is similar to others, but this is my version of it.  I like it!  Now I need to get some of the real thing, from Taste of Saigon, here in the Dewitt Seitz building, near the shipping canal in downtown Duluth.  Then I'll know what to add or change, for future, steamy pots of this great ethnic soup.

Be Bold!  Be Creative! - - Happy Cooking 😊 . . . Lin