Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Homemade Broth

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Are broth and stock the same thing? Although the terms are often used interchangeably, there is a difference between the two liquids. Both are used to make recipes such as soups, sauces, and gravies. The key difference between broth and stock is the use of meat or bones, the type of seasonings added, and the cooking time.

Making your own chicken broth is a great strategy to reduce food waste, stretch your food dollars, and control the amount of sodium.

How to Slow Cook Homemade Chicken Broth

Learning to make your own chicken broth is a great strategy to reduce food waste and stretch your food dollars! Due to its versatility as a base for soups, gravies, and sauces; broth is a pantry staple for many homes. Broth can also be used as a substitution for water in recipes such as rice, pasta, and risotto as a cost-efficient way to increase flavor in the dish. Additionally, making your own broth is an excellent way to control the amount of sodium that is often found in store-bought options.

Homemade broth is simple and only requires the following ingredients:

  • One whole chicken, skin and fat removed
  • 1- 2 Cups of Vegetable Scraps, Chopped
  • Choice of herbs and seasonings
  • Water

Directions:

  1. Select a slow cooker large enough to fit the chicken
  2. Place chicken in slow cooker
  3. Add vegetables
  4. Add 1 -2 Tablespoons of your choice of herbs and seasonings
  5. Add water until the slow cookers is two-thirds full
  6. Cook on low for 6 to 8 hours or on high for 4 to 6 hours. The chicken is done when the internal temperature of the chicken is 165° F as measured with a food thermometer.
  7. Separate the chicken from the broth by lifting the chicken and bones onto a large plate or bowl. Let chicken cool enough to touch in the refrigerator. Shred the meat with a fork and store in airtight containers. This chicken can be used in salads, sandwiches, or other recipes.
  8. Strain the broth by pouring into a colander over a large bowl. Dispose of the vegetables.
  9. Divide the broth into 1 cup containers, cover tightly, and refrigerate overnight.
  10. The next day, scoop off and dispose of fat that has settled on top of broth.
  11. Label the containers of broth with the date. Store in the refrigerator for up to 4 days or in the freezer for up to 4 months.

Looking for ways to reduce food waste at home? Save leftover scraps from vegetables to flavor your homemade broth or stock. Roughly chop leftover or lackluster vegetables into small chunks and store in the freezer in an airtight container. Continue to add scraps to the bag until it is full or you are ready to make your homemade stock or broth!

References:

https://cfaes.osu.edu/news/articles/chow-line-the-difference-between-broth-and-stock

https://spendsmart.extension.iastate.edu/recipe/chicken-broth/

 

 

Casserole

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Here is your one-stop casserole shop for all things casserole knowledge!

Busy weeknights call for simple mealtime recipes. Use this quick formula to help you with your casserole mashup!

  • 2 cups veggies,
    • get creative with it!
  • 1-2 cups starch
    • such as potatoes, bread, or pasta
  • 1 cup binder
    • such as milk, soup, or cheese
  • 1 cup protein
    • such as eggs, chicken, beef, and much more!
  • Seasonings
    • be sure to keep an eye on the sodium levels you’re adding!

Family mealtime can be busy, but you don’t want to forget about food safety. According to USDA guidelines, the internal temperature of casseroles should reach 165 degrees Fahrenheit before you can serve them for safe consumption.

Check out some of our casserole recipes on our website to get you started! Our Poblano Casserole recipe is one you may not have tried yet but is sure to be a new family favorite!

Roasting Peppers

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Let’s roast some poblanos today!

Poblano chiles are a mild green chile typically used to prepare chiles Rellenos or our Roasted Poblano and Creamy Corn Soup.  Roasting poblano not only adds flavor but also helps remove the tough outer skin which is difficult to digest.

Poblano peppers are not the only peppers that can be roasted.  Bell peppers and spicy peppers are also delicious when roasted.  Although roasting is not necessary, it provides loads of flavor.

Roasting several peppers at one time and storing them in the freezer is also useful for recipes prepared within a few months.

 

Roasting Peppers
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Ingredients
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Instructions
  1. Preheat oven to 425 degrees F. Rinse and pat dry poblano peppers and place on a baking sheet. Turning occasionally, roast in oven for 20-25 minutes until all sides are charred and blistered. Peppers can also be roasted on an open flame or on a griddle.
  2. Remove peppers from oven and place inside a sealed plastic bag to sweat for 10-15 minutes. (This process makes peeling the skin easier.)
  3. Once cooled, peel skin with a knife and remove stems and seeds. Dice peppers and set aside.
  4. Store tightly sealed in a plastic bag or airtight container. Use peppers within 2-3 days if stored in the refrigerator, or 4-6 months in the freezer.
Recipe Notes

Nutrition facts will vary by pepper. Fresh vegetables are naturally low in fats, saturated fats, sodium, and added sugars.

Stone Fruits

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Peaches, Plums, Apricots, Nectarines, Cherries, and Prunes are all what is known as a stone fruit, due to their hard stone-like pit in the center of the fruit. Read more about caring for and using these fruits below.

If you’re in Texas and are curious about growing a stone fruit tree and stone fruit production, start by reading this article about how stone fruit trees fair in Texas from Aggie Horticulture.

 

Besides being a great treat for eating – these stone fruits are great for slicing to throw in salads or for desserts! But how do you remove that pesky stone? Watch our video below and follow along step by step!

    • On a cutting board with a sharp knife, make a slice into the center of the fruit along the lengthwise side – try to follow the fruit’s natural seam.
    • Rotate the fruit around on the cutting board with the knife still inside – this should split the fruit in half.
    • Using your hand or a spoon grab and remove the stone pit.
    • Slice and use as your recipe calls for!

Convert Recipes into Multifunction Cooker Recipes

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If you love using your multifunction cooker, brand name Instant Pot®, but have recipes that don’t have multifunction cooker directions don’t worry! Convert your regular recipes into multifunction cooker recipes with these simple tips.

Reduce your cooking time.

The whole point of a multifunction cooker is it’s reduced cooking time. The pressure cooker functionality does cook food quicker than traditional methods. If you’re trying to convert a recipe, first look for similar recipes using a multifunction cooker and use those as a guide. Or follow this rule of thumb: If you’re using a recipe that requires the oven, lower the cook times for meat by one to two thirds. Always check the meat’s minimum internal temperature to ensure it’s reached safe temperatures.

Use less liquid.

Because the lid on your multifunction cooker seals tightly, there is little to no evaporation while cooking. That means you won’t lose any liquid, so be light-handed with broths and other liquids to avoid a dish that is too watery or lacking flavor. But make sure you have at least one cup of liquid before turning it on—it’s necessary to create steam inside the bowl and to avoid burning. Always follow your manufacturers instructions.

Fill appropriately.

Your multifunction cooker needs room to build pressure (that’s how it cooks the food, after all) so don’t cram in your ingredients. Fill your pot two thirds to be safe and only half if you are making any type of grain, pasta, or legume, as they will grow in size while cooking. And whatever you do, do not add ingredients past the MAX fill line—it’s there for a reason!

Be wary of dairy.

Adding dairy products to your pressure cooker at the beginning can make them curdle because of the high temperatures. It’s best to wait until the end (preferably once you’ve removed whatever you’re cooking) to mix in any cheese, milk, or cream. The exception to this rule, of course, is when you’re making yogurt with the appliance’s specific yogurt function.

Pick the right release.

A multifunction cooker has two different options for releasing pressure: quick pressure release and natural release. The natural release can be used for most recipes (pasta, meat, oatmeal, etc.) but, if you’re dealing with something that you don’t want to overcook like vegetables, the quick pressure is a better choice as it lets the steam out very quickly. Always follow safety protocols for both release methods.

*Not all recipes can be converted to a multifunction cooker i.e. baked goods, other recipes may not retain certain qualities you are used to.

See our basic operating tips on a multifunction cooker here. 

Source:

Taste of Home. Here’s How to Make *Any* Recipe Work with your Instant Pot. Amanda Tarlton