2 tablespoons soy sauce
2 tablespoons rice wine vinegar
Pinch of red pepper flakes
1 carrot, shredded
2 cups cooked brown rice
2 green onions, thinly sliced
4 Bibb/Boston lettuce leaves, rinsed and dried
Optional protein stretchers: shelled edamame, thawed; sesame seeds
HEAT oil in a large skillet over medium heat. Add onion and sauté for 5 minutes. Reduce heat to low and add the garlic and ginger and sauté for 1 minute.
ADD chicken, soy sauce, vinegar, pepper flakes, carrot and rice (add edamame, if using) and cook a few minutes to heat through. Stir in the green onions.
DIVIDE mixture equally among lettuce leaves and sprinkle with sesame seeds, if desired.
For a salad option, served the chicken mixture over a bed of salad greens.
For quick mu shu chicken, roll the chicken mixture into small flour tortillas and eat on the run.
Makes 4 quarts.
Contents of cavity packet
1 onion, quartered
1 carrot, roughly chopped
1 celery stalk, roughly chopped
1 garlic clove, smashed
5 quarts water
PLACE bones from a roasted chicken into a large pot.
ADD contents of cavity packet, a quartered onion, roughly chopped carrot, stalk of celery, a smashed clove of garlic and 5 quarts of water.
BRING stock just to a boil then turn down the heat until it simmers. Simmer for 1 to 3 hours. A longer simmer results in stronger stock. Skim any foam from the top with a spoon.
DRAIN the stock through a fine strainer into a large heat-proof bowl or pot. Cool, then refrigerate or freeze until needed.
Makes 4 to 6 servings. The words kids spell with alphabet pasta tend to distract them from the vegetables in the soup, but any tiny pasta, such as orzo, ditalini or stars, may be substituted.
2 quarts chicken stock
1 14-ounce can whole tomatoes, crushed with fingers over the soup pot
2 garlic cloves, minced or crushed
1 onion, finely chopped
1 15-ounce can chickpeas, drained and rinsed
2 large handfuls fresh spinach, roughly chopped
Handful of fresh basil leaves, finely chopped
1/2 cup alphabet pasta
Salt and pepper to taste
Parmesan cheese for serving, if desired
COMBINE broth, tomatoes and juices, garlic and onion in a large soup pot. Simmer uncovered for 5 minutes.
ADD the chickpeas and spinach and simmer 20 minutes. Stir in the basil and pasta, salt and pepper, to taste, and simmer for 6 minutes, or until the pasta is tender.
SERVE in bowls and top with cheese.
Reach Julie Robinson at jul...@wvgazette.com or 304-348-1230.