Hearty Soups and Stews

Tis the season for having a warm cup or bowl of soup or stew. The air has a refreshing chill and warm foods are great for digestion. In fact foods and beverages are much better assimilated when warms or at least at room temperature. The beef stew recipe is a simulation of a stew that I had years ago at The New England Baptist Hospital cafeteria. I asked what was the "special ingredient" and was told it was basil. I went home to my food laboratory, the kitchen, and began the experiment. I think you'll enjoy this hearty stew. When I roast a chicken, I save the pan drippings, pull off the parts to be eaten and save the bones, wings, skin and some meat. All of this goes directly into the soup pot and the stock is started. There are many ways to make a chicken soup, but I like to get a few different meals from the roaster and also like to get the soup started while enjoying the chicken meal. I'm always thinking of efficiency when it comes to creating and preparing delicious and nutritious meals. Enjoy this soup with a baking powder biscuit or two! Hearty soups and stews Basic chicken soup 1 3# organic roasting chicken 2-3 celery stalks with leaves 1 onion 2 bay leaves ½ tsp marjoram ½ tsp thyme 3-4 carrots 1/3 cup brown rice or other grain Roast a chicken. Pull parts for meals etc, then put bones with leftover meat, skin and scrape the carmelized remains in the baking pan into a soup pot. Cover with water and bring to boil, reduce heat and simmer for 25-30 minutes. Remove from heat and cool slightly before putting into refrigerator overnight. Remove from refrigerator and skim fat, also remove skin from chicken and clear the meat from the bones. Add the meat back to the stock and bring to a boil. Add 1-2 bay leaves, marjoram, thyme and minced celery with leaves, as well as a sliced onion. Add 1/3 cup grain such as brown rice, millet, barley, buckwheat or a combination of all. Reduce heat and simmer for 30 minutes. Add chopped carrots and cook for 15 minutes. Cool. Best served the next day, but can be served immediately. Beef stew 1# grass fed sirloin strip steak or sirloin tips, cubed Olive or canola pan spray Gluten-free flour or cornstarch 1 turnip 3-4 carrots 1 onion 2-3 stalks celery with leaves 1 tsp basil 1/3 cup brown rice or other whole grain Cube beef and toss with 1 tbl flour or cornstarch. Heat pan with pan spray and brown beef cubes with diced celery stalks and onion. Add water to cover with about 2” water. Bring to boil and add rice, basil and celery leaves, simmering for about 20 minutes. Add cubed turnip and carrots, bring to boil, reduce and cook for additional 30 minutes or until vegetables are tender.