Friday, December 23, 2005

Updates and a recipe

I finished the second Diamond Hat. It's drying now. This one is from charcoal grey Plymouth Galway and some Pengouin yarn in white. I used #5 needles, which made a good fit for Scott's head. Pictures tomorrow.

I finished reading Bel Canto. I'm a little ambivalent. Yes, it's a good read, but I don't think it's great literature. I felt a little shortchanged at the end, as if the writer took a short cut from the story that had engrossed us for 300 pages to the epilogue and no reader could figure out how she got there.

Today I made a particularly successful batch of soup. Thought I'd share the recipe. I made it up as I went along, so posting helps me in case I want to make it again in the future.

Elizabeth's Chicken Barley Rice Soup

Day 1
Roast a whole chicken. Make gravy with the pan drippings. Serve with potatoes and green beans. Save all the leftovers.

Day 2
Early in the day, pick all the meat off the chicken carcass and put it back in the fridge until later.
Put the bones and skin in an eight quart pan. Cover with about 4 inches of water. Bring to a simmer. Cover. Simmer gently for a couple hours, stirring occasionally.

When you wander through the kitchen, turn off the stove and let it cool for a while.

Strain everything out of the broth. Toss out all this stuff: any remaining meat will be too boiled to taste good.

Add to the broth (in the 8 quart pan): 1/2 cup of pearl barley, 1 medium sized diced onion, several medium sized diced carrots, several celery stalks, diced, 1 tablespoon of salt, some poultry seasoning, black pepper, 1 large or 2 small bayleaves. Simmer, covered, for an hour or more. Stir occasionally.

Add one 24 oz can of canned tomatoes and a few finely diced slices of Canadian Bacon (optional for those who don't want pork). Simmer gently, stirring occasionally and while stirring, mash the tomato chunks up.

About one hour before serving time, add 1/2 cup of rice. Stir while simmering to keep rice from sticking to the bottom of the pan. Stir in any leftover gravy from previous night's dinner.

Adjust salt and other spices as needed at this time.

Dice up chicken meat and any leftover potatos and green beans. Stir in about 10 minutes prior to serving.

Would be good with crusty french bread and butter.

1 comment:

Terby said...

Yum. Sounds better than the glop I've been serving up thanks to an inability to do much cooking entailing any stirring, chopping, or opening many cans.

I remember liking Bel Canto - but I haven't been able to get into the Magician's Apprentice.