Thursday, January 08, 2009

Kitchen Stomp

I'm sure many of you are wondering what wonderous soups and dishes have been coming forth from my kitchen these days. We made a big trip to the grocery store last week and stocked up on fresh fruits and veggies as well as some necessary staples for the cupboards, and started out with the aforementioned soup stocks.... lots of stock. So much that I put a lot of it in the freezer in square sandwich containers - just the right amount to make soup for two sometime in the future. Keeping some of the tomato base stock and the chicken base stock in the refrigerator has worked out great... just take two cups of stock and add meat, seasonings, and whatever else is needed to make a specialty soup for two.
We've had hearty chicken and dumplings, Mexican chili soup, and chicken egg noodle soup. Some other dishes this week have been Thai rice noodles with ginger sauce, vegetables & shrimp/ sweet & sour meatloaf/ chicken & veggie quesadillas/ and California chicken sandwiches. It's been really great to have time to reign over the kitchen, and I think Richard has liked both the time off from KP duty and the variety of dishes on the table.
One thing that has added variety to our meals is fresh sprouts that we started last week. The trick to good sprouts is frequent rinsings, at least twice each day. They're crunchy and tasty, and easy to add to a sandwich, salad, or even to stir fry and soups.
Kitchen Stomp is a duple improper contradance written by Becky Hill.

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