this is from Cook’s Illustrated
1 onion, chopped
4 pounds backs/wings or legs cut into 2 inch pieces. I used all legs and cut them in half (wish I had a cleaver)
8 cups water
2 bay leaves
Makes about 2 quarts Chicken pieces are sautéed and then sweated before being cooked in water for a rich but very quick stock. This is our favorite all-purpose stock. It takes about an hour to prepare.
1. Heat the oil in a large stockpot or Dutch oven over medium-high heat. Add the onion; sauté until colored and softened slightly, 2 to 3 minutes. Transfer the onion to a large bowl.
2. Add half of the chicken pieces to the pot; sauté both sides until lightly browned, 4 to 5 minutes. Transfer the cooked chicken to the bowl with the onions. Sauté the remaining chicken pieces. Return the onions and chicken
pieces to the pot. Reduce the heat to low, cover, and cook until the chicken releases its juices, about 20 minutes.
3. Increase the heat to high; add the boiling water, salt, and bay leaves. Return to a simmer, then cover and barely simmer until the stock is rich and flavorful, about 20 minutes.
4. Strain the stock; discard the solids. Before using, defat the stock. The stock can be refrigerated in an airtight container for up to 2 days or frozen for several months.
These bars are about 100 calories each! Recipe: pecans (or any other kind of nut you prefer) 1/2 cup, dates 1/2 cup, raisins 1/2 cup, 1 tbsp of chocolate and peanut butter chips. Load everything except chocolate/peanut butter chips into a food processor and chop as fine as you can get them. Poor everything out on a large piece of cling wrap, put the choc/peanut butter chips on top and wrap the whole thing around. Press it down so it makes a nice, neat square and not very thick. Put in the freezer for about 20 mins. Take out and cut into 8 pieces.
The weather is getting warmer and I am starting to get hungry for something fresh and cool. Last week my boyfriend made steak / mozzarella / tomato sandwiches , which tasted amazing and ever since I’ve been on mozzarella / tomato kick. What’s better with mozzarella + tomato than basil? The below Basil Pesto recipe is heavenly and just in time for warm weather. The original recipe also noted that you can freeze basil + olive oil for the winter and just break off a piece, thaw and add the rest of the ingredients every time you want fresh pesto.
- 2 cups fresh basil leaves, packed
- 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts or walnuts
- 3 medium sized garlic cloves, minced
- Salt and freshly ground black pepper to taste
1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.
Original recipe here
The last time I spoke to my dad, he sent me a recipe for Chahohbili (a traditional Georgian poultry dish – I will put a link to it later). I loved the recipe, the only problem was how to obtain this special spice mix called Hmeli-Suneli. After a short search, I figured that I would just make the mixture myself. Some spices are relatively difficult to obtain, so there is also a shortened version for it.
1. 1 tsp fenugreek
2. 1 tsp savory or summer savory
3. 1 tsp coriander
4. 1 tsp bay leaf
5. 1 tspdill weed
6. 1 tsp basil
7. 1 tsp mint
8. 1 tsp celery seed
9. 1 tsp marjoram
10. 1 tsp parsley
11. 2% ground red chili pepper (it was kind of difficult to see what would make 2%, so I just threw in a pinch and adjusted the chili pepper later to taste)
12. 1% saffron (saffron is very rare and very expensive… it is also quite strong, so I just made sure it wasn’t overwhelming when I added it to the mixture. I added about half the amount of red chili pepper).
Here’s also a shortened version:
1. 1 tsp coriander
2. 1 tsp basil
3. 1 tsp marjoram
4. 1 tsp yкpоп dill weed
5. 2% red chili pepper
6. 1% шафpан saffron
Whatever version you decide to go with, just mix all the spices thoroughly and store in a container.
I translated the recipe from here:
Как Сделать Хмели-Сунели Сами
You can also purchase the mixture here: Hmeli Suneli