Weekly cooking - 4/1-4/3

This week we are using a 10-pound bag of chicken leg quarters for most of our meals. The first thing that we did for the week was to roast all 10 pounds of chicken. I seasoned the chicken with salt and pepper and then baked in a 350-degree oven for 30 minutes. At this time and temperature, the chicken may not cook through completely. This is ok since it will cook again when I make all of the other meals later. Once the chicken is cooked and cooled, my husband pulls all of the meat off of the bones for later use.

We use the bones from the chicken to make a large pot of broth. We put the bones and any yummy juices from the roasting pan into our really big (17-quart) stockpot and cover the bones with water. (If you do not have enough bones to make a whole pot of broth, freeze for later use.)

We bring the water to a boil and skim off all of the spume that comes to the surface.

We then turn down the heat and let the broth simmer for 3-4 hours. If the water level drops below the bones, add more hot water. 

After the broth has cooled, we pour it into ice cube trays and freeze it for easy use.

While the broth was simmering, I made the rest of the meals for the week and a loaf of homemade wheat bread. This week we are having Texas Stew, Chicken Noodle Soup, Chicken Tacos, Braised Chicken, Tomatoes and Beans Over Grits, and Barbeque Chicken. During the week we will make side dishes like rice, french fries and vegetables on the day of the meal.

Texas Stew

·       2  pounds  beef tips, cut into 1-inch cubes

·       1  (14.5 oz.) can Mexicanstyle stewed tomatoes

·       1  (10.5 oz.) can beef broth, undiluted

·       1  (8 oz.) jar mild picante sauce

·       1  (10 oz.) package frozen whole-kernel corn, thawed

·       3  carrots, cut into 1/2-inch-thick pieces

·       1  onion, cut into thin wedges

·       2  garlic cloves, pressed

·       1/2  teaspoon  ground cumin

·       1/2  teaspoon  salt

·       1/2  cup  water

·       1/4  cup  all-purpose flour

Combine beef, tomatoes, broth, picante sauce, corn, carrots, onion, garlic, cumin and salt in a 5-quart slow cooker. Cover and cook on high for 3 to 4 hours or until meat is tender.

Mix water and flour in a bowl. Stir into meat mixture; cover and cook on high for 1 hour or until stew has thickened.

Chicken Noodle Soup

Saute onions, peppers, carrots and celery with salt, pepper, dried thyme, dried oregano and dried basil until soft. Add in cooked chicken and garlic. Saute 1 minute. Add enough homemade chicken broth to cover. Add frozen peas and frozen corn. Let simmer for 20 minutes. Cook noodles in a separate pot. Add to broth mixture.

Chicken Tacos with Black Beans and Corn

Saute onions, carrots, celery and frozen corn with salt and pepper until soft. Add cooked (or canned) black beans and cooked chicken. Add 1-cup homemade chicken broth and packet of taco seasoning. Simmer until thick.

Tomato-Braised Beans Over Grits

·       2  tablespoons  extravirgin olive oil

·       1  tablespoon  finely chopped fresh flat-leaf parsley

·       2  garlic cloves, minced

·       1  teaspoon  chopped fresh sage

·       1  (14.5-ounce) can diced tomatoes, undrained

·       1/4  teaspoon  freshly ground black pepper

·       1/8  teaspoon  salt

·       1  (19-ounce) can cannellini beans, rinsed and drained

·       Cooked grits

Heat olive oil in a large saucepan over medium-high heat. Add parsley and garlic to pan; sauté 1 minute. Add sage and tomatoes; cook 12 minutes or until liquid almost evaporates. Add black pepper, 1/8-teaspoon salt, beans and chicken to pan. Cover, reduce heat, and cook 10 minutes, stirring occasionally. Serve over cooked grits.

Barbeque Chicken

Saute onions, carrots, celery and frozen corn with salt and pepper until soft. Add chicken and store-bought barbeque sauce and heat through.