Well, it took me a bit longer than expected to cross off the first item on my culinary to-do list, but the time has come, and vegetable stock is a great one to start with. Stocks are easier to make than you might think, and these staples will prove their value every time you reach for them in the freezer. I’ve gotten in the habit of making chicken stock once a month, and hope to do the same with vegetable stock.
Category Archives: Soups and Salads
I was flipping through the pages of July’s Cooking Light magazine and came across two salads that would be great additions to your Independence Day menu. I made them both this weekend. Both were easy to prep, and I didn’t pack up many leftovers. So in my book, that’s a testament to a good recipe.
The first one is this refreshing pickled cucumber and onion salad.
I just love chicken. Mostly because there are so many ways to cook it. But also because it defrosts relatively quickly, especially if you’re like me and have forgotten to thaw it before leaving the house in the morning.
When I want something easy to get into the oven relatively fast, roasted chicken does the trick. When I’ve got more time to prep, I grind chicken thighs in a food processor (or if you’re lucky enough to have a meat grinder, that would work beautifully) for chicken “meatballs,” or marinate chicken breasts and drumsticks in yogurt and spices, bread it with panko, and bake. But when I’m looking for a versatile lunch, I go for this chicken salad that I can’t stop making.
This recipe came together after chatting with one of the chefs I work with at Sur la Table. The class she just finished teaching included a recipe for wasabi mayo and suggested that it’d be great to use for chicken salad. I take no credit; the idea was all hers. Here’s how I put it all together.