Barely There Chicken Stew

Still on overload of meat from the family holiday visiting, I found myself leaning towards a non meat dish when I stumbled across Chicken and Barley Stew. Containing loads of veggies, hearty barley, and just enough meat to satisfy the table counter parts, I had to give it a go.

Modifications Made:

As with most chicken recipes, I started out with a whole chicken boiled and de-boned creating a rich tasty stock for the stew. With the stock and chicken removed, the onion, celery, and carrots were added to the pot to saute in 2 tablespoons of butter instead of wine with quantities increased to match the poundage of chicken boiled. From there on the rest of the instructions were followed as written.

Scaled for Likability: Great

For whatever reason, if the recipe states it is going to be a stew, a soup, or a stoup I can never get the recipe to be turn out like the pictures. And let me tell you, the pictures on the blog where this recipe was discovered are just beautiful. My picture shows an edible meal. Aberdeen's Kitchen shows mouth watering, award winning food pictures. Just GORGEOUS. Seriously, go check out the pictures.

Back to the point: too much filling not enough stock. This was a result of cooking an entire whole chicken and increasing the veggies to match. While the entire chicken was not used as a whole quart bag was saved back, the remaining amount was still too much. The end product turned out more like a fancy version of my chicken and rice dinner than a soup, stew, or stoup. Thick as it was and lacking in juices, the stew(ish) was over the top fantastic with the wholesome, earthy flavors of the carrots, celery, and barley. The potatoes and chicken were added bonuses. Sadly, the original post showed spoonfuls of heavily laden barley stew. Mine, not so much. Barley was there but more like as in an after thought, not as in the main base. All in all, even with the result looking nothing like the original post, the recipe was so good, it will be added to the T&T meals. Score!

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes omitted, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one cup celery, three cups diced potatoes, one can tomato sauce, two beef and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots/celery/potatoes/juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender. Green be

Sour Cream & Chive Scalloped Potatoes

Can't believe the Month of the Potato is over. There are so many more potato recipes saved. Guess I will have to work them into another month. Last week's scalloped potatoes were one of the best new recipes during the month of potatoes. With today being the last day in the Month of Potatoes, I decided to go out with a bang by cooking another batch of scalloped potatoes but this time sour cream and chive. The Best Scalloped Potatoes , or so they said. Modifications Made: Recipe was reduced by half. Mayo was omitted and one entire package of chives were chopped and added to sauce before pouring onto layers. Scaled for Likability: Good Betty Crocker Sour Cream and Chive Box Scalloped Potatoes were the standard for this recipe. These were a family favorite for years but have long since been discounted. Bummer. Trying to replicate this seemed easy enough. Alas, it was not. These had a nice texture but were too oily from the cheese and did not contain enough onion, garlic,

Papas a La Mexicana (Ranchera)

It is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6 Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes). Saute onions, tomatoes, jalapenos until soft. Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water). Bring to a boil and then add potatoes. Cover and reduc

Eating Waffles

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