Blog on saving money and living on a budget in CT.
Sunday, January 29, 2017
Sunday supper: the Crock Pot is out once again this week!
Saturday soup moved to today, due to how I have been feeling on this new RX, and so as to avoid food waste! Some inspiration ingredients: the rest of a sleeve of celery, 3 carrots, an onion (will only use 1/2, saving the other for another meal), the bowl of slowly gathered, leftover frozen veggies from over the course of the week. It is actually greatly reduced as I often scooped some onto my luncheon plate this past week.
I defatted the homemade chicken stock that I made earlier in the week, freezing the fat for future cooking. There are some traces left behind (ever read the label of canned soup? chicken fat is often a listed ingredient, BTW) on the top of this gelatinous stock. It's tinted a bit orange-yellow due to the Paprika used in last week's rotisserie style chicken.
Small tub of chicken "scraps" pulled off of the carcass after I made the aforementioned stock, a large tub with still quite a bit of roast chicken in it.
Here's the soup so far, I've added salt, pepper, Parsley, French tarragon, water along with all of the aforementoned ingredients. Later in the day, I will add some fzn, leftover rice.
A tossed salad will round out the meal, keeping things very easy on me.
I made a good sized batch of chicken salad out of most of the remaining, chicken breast meat, celery, dried onion, black pepper, French tarragon, mayo. I have been out of cold cuts for at least 1 1/2 weeks, with no plans to buy any this upcoming week. Homemade sandiwch fillings are being called upon for work/school lunches.