Home > cooking, work > Working Cook February 10, 2010

Working Cook February 10, 2010

All three individuals were home from school/program today, but I made it in.  Wasn’t even bad, what with my new winter boots and all.

I really didn’t need to cook anything, but so long as I was there, I made dinner – chicken stew.  Something nice and warming for a snowy day, you know?  My groceries had arrived, so I had plenty to choose from.  I also heated up a pot of soup and cooked some cauliflower, and with all of that, managed to leave early – just as the snow came down heavily.

Chicken stew – standard mirepoix (carrots, onions, celery) chopped coarsely.  Two packages of chicken breasts cubed.  Oil.  Red-skin potatoes, cubed.  String beans tips and cut into 1.5″ chunks.  Dried parsley, bay leaves, pepper. I wanted to keep it all fairly simple.  I let it simmer, and the potatoes made it creamy.

At home, I’d probably have used chicken thighs and white wine or sherry, but this was fine.

Categories: cooking, work
  1. February 11, 2010 at 7:31 am

    What liquid do you use for that, water or stock?

    • February 11, 2010 at 9:32 am

      Water. The only “stock” I have on hand is Mendy’s chicken soup, which is made only with chicken, water and herbs. I do have soup bases (vegetarian powdered “chicken”, “beef” and mushroom soups) but I don’t like them.

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