Both recipes included in this post contain things I make and/or regularly have on hand, which makes me want to pat myself on the back. It also makes meal prep a breeze. I don't really have to plan much, except to thaw the chicken stock beforehand.
- Chicken stock - Made regularly and frozen in quart canning jars for future use.
- Cooked chicken - I usually make stock with a whole chicken, then used the meat from it for soups and sandwiches for the rest of the week and/or freeze it for future use.
- Turnip greens - from the turnips we planted this summer for our first venture into root cellaring. They look great; we're going to have turnips all winter long. It has been very fun to be able to use the greens along the way as well: first for salads; then as the greens got older & tougher, in cooking.
- Blackstrap molasses - I never used to have this around, but I recently added it to my repertoire and my goodness, have I used it!
Quick Whole Wheat and Molasses Bread
1 2/3 cups plain yogurt
2 1/2 cups whole wheat flour
1/2 cup cornmeal
1 tsp salt
1 tsp baking soda
1/2 cup molasses
Mix dry ingredients
Mix wet ingredients
Mix wet & dry together
In a 9 X 5 inch pan, bake @ 325 until a toothpick stuck into the center of the loaf comes out clean, about an hour. [30-40 minutes if setting aside half the batter and using a smaller loaf pan.] Cool on a rack for 15 minutes before removing from the pan. Serve.
Chicken Soup with Rice
8 cups chicken stock
1 cup brown rice
3-4 carrots, chopped
2-3 celery, chopped
Eyeball a good amount of cooked chicken
Handful of cooking greens
Salt & pepper to taste
Bring the stock to an almost boil: add the rice and vegetables, cover, and turn the heat to low. Cook for about 20 minutes, then add the chicken, salt & pepper, and the cooking greens. It will be ready to eat within minutes. Serve.