Apr 29, 2017

Posts Tagged ‘food storage goes fancy’

CHICKEN POSOLE (MEXICAN STEW)

Sunday, February 16th, 2014

po·so·le

[poh-soh-ley, po-; Spanish paw-saw-le]

noun Mexican Cookery.

a thick, stewlike soup of pork or chicken, hominy, mild chili peppers, and coriander leaves: traditionally served at Christmas and often favored as a hangover remedy.
Well. There you go! Our family doesn’t actually need hangover remedies, but it’s still good to know:-/

For everyone who thinks that “food storage” means sacrificing all the fresh ingredients, think again! This beautifully fresh Mexican chicken stew is like a soup and salad together in one vibrant bowl. Lovely colors, creamy plus crispy textures, super healthful and packed with vegetables, and flat out fun to eat, this is not your typical taco soup.

Chicken stock, pickled cabbage, canned hominy, and pumpkin seeds are the storage ingredients.

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Here’s what my three-month supply looks like for this recipe! (I store both the white and red varieties of the pickled cabbage, or sauerkraut, because I like to have options. Red is our favorite.)

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Ready? First step is to rough chop onions, celery, and carrots and toss them into a crock pot. No need to peel those carrots. Love that.

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Next, rinse and spice a whole chicken and place it right on top of the chopped veggies.

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Load on piles of quartered tomatillos and peeled garlic cloves.

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Cover with the lid, turn heat to high, and cook for 5 hours. See how easy that was?  Wack, smack, fill it up Jack!

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After 5 hours it’s going to look something like this. And yes, you can cook the chicken and vegetables on low if you have or need more time. Probably 7-8 hours on low heat would be sufficient to fully cook the chicken and stew the vegetables.

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Then transfer the whole chicken to another dish for deboning. This shot of the cooked chicken still intact basically never happens. After simmering for 5 hours, surrounded in stewing vegetables, this chicken takes “fall-of-the-bone-tender” to a whole. new. level.  Key is to be fast. Real fast.

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Remove all the meat and loosely shred. Leaving the chicken in pieces that are…substantial, gives a heartier quality to the soup, more stew like.

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And remember how I didn’t add any additional water or broth to the crock pot? H-ya. Surprising how much broth is created in the cooking process. Liquid gold.

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It only takes minutes to puree the cooking broth and veggies into a smooth as silk soup base. I love my stick blender. If you don’t happen to have one a regular blender will work fine for this step. Just remember to blend your slightly cooled broth and veggies in very small batches so that you don’t spend the next hour, or two, wiping down your kitchen cupboards. I just know.

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Add the cans of drained hominy and thin with the chicken stock. You could also substitute with 2 cups of water and 3 chicken bouillon cubes if that’s what you have in your storage.

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Last of all, I add the chicken back into the crock pot so that it will get nice and hot while I prepare all the yummy toppings.

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After ladling the soup into individual bowls, top with fresh diced tomato, avocado, thin sliced radishes, cilantro leaves, a bit of sour cream, roasted pumpkin seeds, and one wild scoop of pickled cabbage. I know that seems crazy-odd, and fresh shredded cabbage is another great option, but the tang from the canned/pickled stuff is pretty amazing. Ever heard of adding a shot of balsamic vinegar to a really nice soup? This is the same deal and it totally works.

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Chicken Posole

Fresh Ingredients

2 onions, rough chopped

1/2 bunch celery, rough chopped

4 large carrots, rough chopped

8 cloves garlic, peeled

12 tomatillos, husked, rinsed and quartered

1 whole chicken

Toppings:

avocado

cilantro

tomatoes

radishes

sour cream

Storage Ingredients

salt and pepper

2-3 bay leaves

2 cans white hominy, drained

1 17 oz.  chicken stock or broth

Toppings:

roasted pumpkin seeds

1 jar red pickled cabbage (12 oz.)

Rough chop the onion, celery, and carrots, and place in a large crock pot. Rinse whole chicken and place on top of veggies. Season with salt and pepper and bay leaves. Peel, rinse, and quarter tomatillos. Distribute over the chicken and add peeled cloves of garlic. Cover crock pot with the lid and cook on high for 5 hours. Remove cooked chicken from stew and debone. Puree cooking liquid and stewed vegetables until smooth. Drain and add hominy. Add chicken stock. Add chicken pieces and heat soup while preparing toppings. Serve hot with garnishes added as desired to individual bowls. Enjoy!

WHEAT AND BROWN RICE PILAF

Friday, March 9th, 2012

I’m trying to make sure that my family is eating cooked whole wheat berries, every week. This simple recipe for an oven baked rice pilaf helps me accomplish that goal. The fact that ALL the ingredients come from my food storage, is a bonus.

Storage Ingredients

3 cups brown rice

4 2/3 cups water

1 tablespoon sugar

1 tablespoon dehydrated sliced garlic

3 chicken bouillon cubes

3 cups precooked wheat berries

Heat oven to 375 degrees. Spray or oil 9 x 13″ cake pan and add the brown rice. Microwave 4 2/3 cups water to almost boiling and stir in sugar, garlic, and bouillon cubes. Pour hot liquid over rice and tightly cover with two layers of tin foil. Bake for 1 hour and 15 minutes. Remove from oven, uncover and add desired amount of wheat berries. Keep warm until ready to serve. (For a Mexican meal, consider adding at least a half bunch of fresh chopped cilantro plus the zest and juice of 1 lime right before serving. Mmmmm)

I cook my wheat berries ahead of time and then store them in the freezer.

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While the brown rice is baking, I zap one of the little baggies in the microwave to quickly thaw and warm up the wheat berries.

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As soon as the rice has finished baking the wheat berries are ready to be added. I learned this trick years ago, from a Japanese woman. She told me that she added wheat to their rice, every Sunday.

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If you’re wondering how to break into the wheat you’ve got stored in the basement, this might be the easiest place to start!

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