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Wednesday, September 21, 2011

Wednesday Dinner

Add up 2 chicken breasts, plus 1 bag of frozen "soup veggies" plus a frozen quart of homemade chicken broth and that equals dinner tonight. I love bags of mixed vegetables, some are stir-fry style, some are for fajitas, some are soup or gumbo mixes like the one I am using tonight. They are already washed and cut up so they are very convenient and since I got these store brand veggies for Buy One Get One free so they are also inexpensive.

If you are what you eat then I am cheap and easy.

Well, that sounds wrong. I am hot and satisfying? I'm quick and tasty? You know, I'm just moving on now.

I only partially defrosted the chicken breasts, because if they are still slightly frozen in they are very easy to cut up. I seasoned them all over with adobo seasoning and threw the pieces in a stock pot with some olive oil and a tiny bit of leftover bacon drippings. When they got browned on all sides I added my frozen veggies and my defrosted chicken broth, added a bay leaf and let it simmer.

I almost always have some frozen chicken broth on hand because whenever I make bone-in chicken I boil the bones with carrots, onion, celery and garlic. I always have carrots, onion, celery and garlic on hand because when I cut off the ends of carrots or onions or the tops of celery I store those pieces in a plastic bag in the freezer. Any tiny cloves of garlic, the kind that are really too small for cooking, also get thrown into the bag. When the bag is full I make my stocks, either chicken, beef or plain veggie stock and then freeze it in tupperware containers. Easy peasy and super thrifty.

How was your dinner tonight?

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