Grocery delivery achieved. I cut up a half-pound piece of ginger into sizes that seem reasonable for what we use, and put all but one of them in the freezer.
We also got more lingonberry jam, maple syrup, and a bunch of less exciting good, such as yogurt, meat, celery, and bell pepper.
I am pleased because a lot of this is ingredients:![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
cattitude will use the beef, canned tomatoes, and celery to make another huge pot of meat sauce for pasta, most of which we'll be freezing. I and I will make two dinners' worth of turmeric chicken soup.
In order to have fewer grocery deliveries, and ideally less time spent shopping, I got a bit more of our staples. Nothing huge, but three quarts of milk instead of two, and a slightly larger package of chicken.
We also got more lingonberry jam, maple syrup, and a bunch of less exciting good, such as yogurt, meat, celery, and bell pepper.
I am pleased because a lot of this is ingredients:
cattitude will use the beef, canned tomatoes, and celery to make another huge pot of meat sauce for pasta, most of which we'll be freezing. I and I will make two dinners' worth of turmeric chicken soup. In order to have fewer grocery deliveries, and ideally less time spent shopping, I got a bit more of our staples. Nothing huge, but three quarts of milk instead of two, and a slightly larger package of chicken.
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Turmeric Chicken Soup
1.5 lb chicken thighs (weight includes skin and bones, or about a pound skinless/boneless)
1 cup diced onion (Adrian used frozen)
1 cup diced bell pepper (Adrian used frozen mixed pepper from Trader Joe's. If you're using a single pepper I'd suggest red.)
1 can chickpeas, rinsed and drained
3-4 cups chicken or vegetable stock (Use four, or a bit over, if the pot is big enough.)
1 tablespoon turmeric (yes, tablespoon
0.5 teaspoon granulated garlic (or 2 cloves of fresh garlic)
Some diced ginger root, fresh or frozen, or 2 teaspoons ginger paste
0.5 teaspoon ginger powder
1-3 tablespoons lemon juice
0.5 cup coconut milk (optional)
Saute the chicken in canola or other vegetable oil. Remove the chicken pieces when the outside is cooked, and saute the pepper, and the onion if you're starting with fresh rather than frozen onion.
Put the vegetables and chicken in the soup pot with the chickpeas and broth, bring to a boil, add spices, reduce heat and simmer until the chicken is falling apart. 45 minutes? An hour is fine.
Take the chicken thighs out of the soup. Remove the bones. Shred or cut up the meat and return it to the soup. (Cutting the chicken up with a knife rather than pulling it apart with forks is easier on my wrist, and tastes fine.)
Add lemon juice and salt if necessary. Correct other seasoning if desired. Stir in coconut milk and serve it forth.
Serves four as a main dish.
Notes:
This is fine without the coconut milk, and canned coconut milk can be a hassle to work with--it separates and clumps in the can, and needs a lot of shaking to be suitably liquid for this.
We have been using either boxed chicken broth, or the "better than bullion" sold in little jars.
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So kind of you to take the time to share this!