Your getting a couple of extra cooking tips this time besides the stew recipe!
A few recipes in my portfolio I do a few days after having made grilled chicken , this stew recipe is tasty healthy.
First NEVER EVER EVER USE BOUILLON OR BROTH FROM A CARTON... THE SALT LEVELS ARE INSANE,
BETTER TO MAKE THE DISH VEGAN BY USING WATER AND SPICES AND A LITTLE SALT FREE BUTTER.
THE KEY TO GETTING THE BROTH IS:
When grilling chicken I. make sure that I put it above a base filled with water, to catch all the drippings.
When the chicken is done,
I scrape basin with a spatual.
Then pour the drippings into a jar let it sit till open till it gets to room temp then
2 tips:
- You can store in the fridge and use the that broth in a recipe in the 5 days. or You can freeze it and use it 5 months to a tear from now.
- Don't grill with adding salt so you will decrease the salt in the first recipe and not adding a majority of the salt to the next recipe.
Now you won't be pouring that bit of gold left over from you grilling!
This is the first of a few recipes I'll publish in the next few weeks:
Chicken Flavored Escarole and Mushroom Stew.
Ingredients:
2 tablespoons extra virgin olive oil
3 or 4 cloves garlic, finely minced (about 1.5 tablespoons)
1/2 cup chopped onions
4 cups coarsely chopped escarole (about one head)
6 cups chicken or vegetable stock, or (water with extra spices and 1 teaspoon unsalted butter)
2 cups water
6 ozs Fresh Baby Bella or White Button or 1 small Portabella cap (sliced)
1/2 cup rice (I like using a mix with wild, but jasmine or sushi rice works)
1 dash Salt
1/2 teaspoon Cumin
2 dashes freshly ground black pepper
(optional) 2 tablespoon Freshly grated Parmesan cheese, sliced hot house tomato
PreparationPut 2 tablespoons oil in a large, deep saucepan over medium heat.
When oil is hot, add minced garlic and cook until fragrant, about 2 minutes.
Add onions and continue to cook, stirring frequently, until softened, about 5 more minutes.
pre-wiltAdd escarole + mushrooms and cook, tossing gently, until it begins to wilt, about another 4 minutes.
post wiltAdd stock, water and rice to the pan, bring to a boil.
Lower the heat, cover and cook about 10 minutes
Add Cumin, Pepper and Garlic powder
continue to cook for 10 min or until rice is tender.
When rice is cooked through, season soup with salt and pepper,
top with a sliced tomato and grating of Parmesan (not shown in pic.)
Makes 4 or 5 servings
Because of the options I can't give exact numbers, but a filling meal for:
Sodium < 60 mg
Calories < 130 cal
much fiber very low sugar....
Yummy! 
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day 2 and still yummy!!!!!
Looks very appetizing and healthy
That doesn't look too bad, that's quite a bit of garlic though. I'm afraid if I used that much in this recipe it would be coming out of my pores the next day?
PLUS, IT'S VERY LARGE POT, AND NO SALT AND THE GARLIC GOT ROASTED OFF IN THE OLIVE OIL...
WAY DIFFERENT FLAVOR PROFILE..
I like to add a little ginger
Good to know, I'll try out it then and not be as worried about all the garlic now.
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