http://ndapak.com/page/6/?cat=-1 This soup was originally posted last year, but I’m re-posting the recipe today because it’s http://kirstincronn-mills.com/?p=371 finally Fall in Austin, Texas and this soup is perfect for cold, wet weather. Enjoy!
I have a cold, but fortunately I made plenty of Homemade Chicken Stock before I got sick so cooking up this Chicken and Kale Soup is not terribly labor intensive.
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Friday brought a sudden cold snap to Austin, TX. After weeks of high temperatures in the 80s, I was met with a burst of 40 degree wind when I let the dogs out Friday morning. Our shiba inu/princess, Sadie, decided not to stay outside for long. Cold temps might be a bit disappointing to a warm lover like me, but it does give me a great reason to make beef chili again!
Continue reading Beef Chili for Fall, Winter, or Spring
Sometimes the contents of a CSA box can be something of a mystery. It’s understandable, a CSA box gives you access to a world of produce you might never see at a regular grocery store. To me it’s really exciting to find a new mystery food, but hey I’m a food nerd. I understand it can be a little intimidating. I’m here to help.
Continue reading Spicy Garlic Scape Gazpacho
I needed a brief hiatus from cooking after the holiday season ended. Yep, I burned myself out on cooking. Hey, sometimes it happens. While we enjoyed the time spent at ramen houses, burger joints, and pizza places I am grateful Green Gate Farms is back with their Winter CSA and I am back to cooking for my fam. This warm January afternoon (seriously it’s 80 in Austin) seemed perfect for Broccoli and Cheese Soup. I do hope you enjoy it as much as we did!
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Most of us home cooks buy pre-cut pieces of chicken rather than whole chickens. We think a pack of chicken breasts, thighs, legs or wings can be more affordable. This can be true if you plan to cook several of each piece in a value pack. However, I want to challenge this notion a bit. You can get more for your buck if learn to debone a chicken and use all of the bird to it’s max. The trick is learning the techniques to unlock all of the flavor in the whole chicken.
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