Easy Chicken Stock

Making chicken stock is fool-proof. Dump a bunch of ingredients in a pot and let it simmer for hours, while you take care of other important things. Instead of throwing away the chicken carcass/bones, it gets used for flavoring a bunch of future dishes. Everyone has carrots, celery and onion on hand - so this is a pantry cleaner. You can also save the shavings from carrots, leaves from celery and other odds and ends as part of flavoring this stock. Re-purposed food!


If you want to removed any excess fat, once the chicken stock has cooled, place in the refrigerator for about a day. The next day, any fat should float to the surface. Just use a slotted spoon to scoop the fat solids. 


Storing the stock in the fridge in glass jars makes for an easy flavor enhancer to simple dishes such as rice or soups. Use it as you would water, but reduce the amount of salt you may use in the dish. You can also freeze the stock and use it as needed. You can store it in freezer safe containers or an ice cube tray (for instant portion control). I like to freeze at least 1 ice cube tray with stock. It makes for a quick flavor boost to any entree. 

Easy Chicken Stock

Cook Time: at least 4 hours
Prep Time: < 5 minutes
Serves: Makes about 8 cups of stock


Ingredients:

• 8 cups of cold water
• 1 chicken carcass
• 2 large carrots, cut into large chunks
• 3 stalks of celery, cut into large chunks
• 1 large onion, quartered
• 2 garlic cloves, smashed
• 5 sprigs of fresh thyme
• 3 fresh bay leaves
• 1 tsp of dried coriander seeds
• 1 tsp of sea salt
• 1/2 tsp of pepper
• extra salt and pepper, to taste

In a large stock pot, add all of the ingredients over low heat. Cover and let simmer for at least 4 hours. Stir on occasion. 


Once the stock is done - using a colander, drain the stock from the pot into a large glass jar or bowl. Allow the stock to cool. Keep in the fridge for up to a week or freeze for use later. 

Skinny Chicken Fried Rice

This recipe is perfect for using leftover rice. When I make rice, I usually make a large pot and keep some in the fridge for other uses - that way I always have some on hand for quick meals/lunches. Today it is going to be used to make my Skinny Chicken Fried Rice (or Arroz Chaufa). It's a medley of veggies, chicken and tons of flavor. All the good stuff. 


If you've ever been to Benihana, you would know that making fried rice is very simple. Unlike how they make it there, I prefer my food to not have so much oil and butter. So instead of using a bowl of oil, I use a small amount (which doesn't compromise the flavor at all!). Making it guilt-free fried rice. 


To make putting this together super easy, I used shredded pieces of leftover rotisserie chicken from Whole Foods. But if you prefer to make your own chicken, then I would cook it first before starting this recipe. That way you can combine everything all at once. Also if you want to substitute the brown rice for white, that's fine. I just prefer the texture of the brown rice (and the health perks!). This recipe can easily be doubled (it makes for a great next-day lunch).

Skinny Chicken Fried Rice

Cook Time: < 20 minutes
Prep Time: < 5 minutes
Serves: 4 


Ingredients:

• 1 tsp canola oil
• 1/2 large onion, diced
• 1/4 lb cremini mushrooms, sliced thin
• 1/2 tsp fresh ginger, grated
• 2 eggs (salt and pepper to taste)
• 2 tbsp gluten-free tamari 
• 1 tsp seasoned rice wine vinegar
• 1 tsp dark sesame oil
• 1 cup of shredded rotisserie chicken
• 1/3 cup frozen peas
• 2 cups of cooked long grain brown rice (at least a day old or so)
• 1/4 cup chicken stock

Heat the oil in a large pot over medium heat. Add the onions and saute for about 5 minutes, or until softened. Then add the mushrooms and the ginger. Cook for about 3 minutes, stirring well. 


While this is cooking, in a small skillet cook the eggs. Heat the skillet over medium heat and spray lightly with oil spray. Scramble the eggs (salt and pepper to taste) and continuously stir until cooked thoroughly. Chop the scrambled egg into small bite size pieces. Set aside.


Back to the large pot - Add the tamari, rice wine vinegar and sesame oil. Stir into the veggies. Then add the chicken, sesame oil, rice and eggs. Mix well with the veggies. 


As you are stirring everything together, gradually add the chicken stock. Keep stirring. Cook for about 5 minutes or until the rice is well mixed and heat through. 


Serve piping hot with chop sticks :)

Slow Cooker Steel Cut Oatmeal

Most people skip breakfast because they have no time. Making breakfast shouldn't be a chore - so why not make something that is easy, portable and convenient? Making steel cut oats in your slow cooker is as easy as it gets. Oatmeal is a great make-ahead breakfast and is extremely versatile. You can customize the flavor, consistency and sweetness every morning. I like to make a pot of oats and portion it out into 4 grab and go containers. Topping each one with something different (cinnamon, fresh fruit, dried fruit, flaxseed, etc). Every portion is an empty canvas - ready for experimenting. I will post a few of my creations over the next few weeks.


I recommend if you are going to be saving the oatmeal for future breakfasts, that you add a bit of liquid to the oats as you are heating them. I usually add almond milk but water, cow's milk or soy milk work well too. The extra liquid helps the oatmeal loosen up (since refrigerating oatmeal tends to stiffen it some). The picture below is the steel cut oats cooked with a little bit of unsweetened almond milk and 1/2 tbsp of ground organic flaxseed. 

Slow Cooker Steel Cut Oats

Cook Time: 2 1/2-3 hours
Prep Time: < 5 minutes
Serves: 4




Ingredients:

• oil spray
• 1 cup steel cut oats or Irish oats
• 4 cups of water
• 1/4 tsp of fine sea salt
• 1/2 tsp pure vanilla extract
• 1-2 cinnamon sticks (optional)

Spray the inside of the slow cooker with oil spray (helps with the clean up later). Add the rest of the ingredients, cover and heat on high for 2 1/2 - 3 hours.

The mixture may have a thin layer of liquid on top, that is perfect. Stir the oats and watch as the liquid gets absorbed. The oats should the slightly chewy and the consistency should be pretty thick.


Eating Immediately: Serve piping hot with toppings of your choice


Eating Later: Transfer the oats into small glass containers (for easy portion control) or into one large glass container. Allow the oats to cool. Once cooled, cover the containers and place in the fridge. Reheat in the microwave when ready to eat.

Nutritional Info per Serving:
Calories: 145 ; Fat: 2.5g ; Carbohydrate: 27g ; Fiber: 4g ; Sugar: 0g ; Protein: 6g