All the talk of the CoronaVirus had me focused on immune systems. I started the morning boiling water and adding eucalyptus essential oil, doubled the Vitamin C intake, and encouraged sun time for the son.
For dinner, I doubled down on the immune system focus. Although not actual pantry cooking, it did make use of leftovers.
I started with a large pot and melted half of a stick of butter in it. While the butter was melting, I added about a tablespoon of Kosher salt. Once it was melted, I added a cup of sliced carrots from the freezer.
I let those simmer for a few minutes while I thought about what else to add. I chopped up half of an onion and added those. I added a cup of sliced mushrooms because I like mushrooms. Next to go in the pot was the Chilian Salsa my son had made for a project at school (it had more dices onions, fresh diced tomatoes, cilantro, and some smoked, chopped jalapenos). There was also a half of a can of diced tomatoes in the refrigerator, so I threw those in for good measure.
I let those simmer for a few minutes.
When the onions were almost translucent, I added a ¼ cup of instant chicken bullion and let that mesh with the veggies. I knew I wanted to make use of some of the leftover sliced chicken in the freezer – mainly because I have plenty of uncooked chicken that will be utilized in the days ahead. The chicken went in until it had thawed out and then I added 12 cups of water.
Once all of that was mixed and simmering, I asked my son what he wanted to go with it. My plan had been cornbread, but he wanted biscuits. This meant making up a batch of biscuit quick mix, but having a batch already done just meant I had one less prep thing that would be necessary for the days ahead.
While the drop biscuits were cooking (I don’t even bother to roll them out anymore), I added some large dumpling egg noodles to the soup.
The soup was a HUGE hit and I loved how all of the flavors mingled. Plus, you couldn’t eat around all of the veggies – my son tried. He told me. I wish I had added a cup of broccoli or green beans. The dash of green color would have brightened up the dish.
How are you mastering the Pantry Cooking Challenge?
Share your links or recipes in the comments below.
½ stick of butter
1 tbsp salt
1 cup each of veggies (use what you have handy)
1 tbsp diced garlic
¼ cup instant chicken bullion
1 cup chopped or shredded cooked chicken
2 cups uncooked noodles
8 to 12 cups water
Start by melting the butter in your pot over high heat. While the butter is melting, add the salt. Begin adding veggies with the heaviest starchier veggies going in first. Add the diced garlic last. While the veggies are simmering, add in the chicken bullion.
Let the veggies simmer for several minutes.
Add the chicken and then the water. Leave the soup to simmer on low until you are almost ready to eat. 10 minutes before serving, add in the noodles.
Biscuit Quick Mix[ultimate-recipe id=”latest” template=”default”]
Quick Fix Drop Biscuits
2 cups quick mix
1 cup buttermilk
Mix together until you have a firm mixture. Drop on a Silpat mat or lined cookie sheet one spoonful at a time.
Cook at 350º until the top of the biscuits are a golden brown (about 20 minutes).