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Low and Slow Chicken Stock

January 13, 2023 by Christina Shoup Leave a Comment

Chicken broth, chicken stock, bone broth… it’s all very similar with a few subtle differences. This is technically a chicken stock because it includes bones with some leftover meat still attached and water simmered with a mirepoix of onions, celery and carrot. It’s also bone broth because if cooked for an extended period of time, the collagen is drawn out even further by the longer cook time and the result has a gelatinous consistency. Either way, homemade broth is far superior to most products sold, especially those sold in tin cans and cardboard boxes.

You may notice this doesn’t have any garlic or salt. The goal is to make it as deeply flavored as possible but keep it neutral for a variety of uses. Seems funny to say that not everything I want to make with this broth needs a garlic flavor – I do love garlic! Not putting any salt ahead of time allows for more control when making your desired dish.

I won’t go into the science and “studies have shown” about bone broth, but rest assured a warm cup of this with some lemon and salt is delicious and I’m convinced has kept me pretty healthy over the past few months. At the very least, you have a killer broth that adds loads of flavor to your dish.

Cheers and good health to you,

Christina

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Low and Slow Chicken Stock

There is nothing more comforting than a pot of chicken stock simmering away all day long. And there is nothing more delicious and healthy than to make your own! I keep several quart containers in my freezer at all times – this is possible by freezing bones and carcarsses from whole roasted chickens and when I run out of room in the freezer, it's time to make stock. Endless possibilities, endless health benefits.

Course Kitchen Essentials
Servings 5 quarts
Author Christina Shoup

Ingredients

  • 4 lbs roasted chicken bones and carcass, meat picked off
  • 6 quarts cold water
  • 1 onion, peeled and cut into quarters
  • 2 carrots, cut into a few large chunks
  • 2 celery stalks, cut into a few large chunks, including leaves if possible
  • a few sprigs of parsley optional
  • 1 bay leaf
  • 1 tbsp peppercorn
  • 1 tbsp apple cider vinegar

Instructions

  1. Place chicken parts and cold water in a large stainless-steel stockpot. The water needs to cover the ingredients by about an inch. Bring to a boil over high heat.

  2. Once boiling, immediately turn down to the barest of simmers – one bubble here, one bubble there. Using a slotted spoon or or a small hand fine mesh strainer, skim off any foam. This helps keep the stock clear.

  3. Add the onion, carrots, celery, bay leaf, peppercorn and apple cider vinegar to the pot. Simmer, uncovered, for 4-5 hours. To keep the stock from getting cloudy, no stirring needed.

  4. Strain stock thorough fine mesh strainer set over a large bowl. Let cool until no longer warm and then pour into quart sized containers or mason jars. These can be refrigerated for a few days or frozen for up to 4 months.

    Makes about 4-5 quarts of stock.

Recipe Notes

* If bone broth is desired, simmering on low in a crockpot for 18-24 hrs makes a delicious, even more gelatinous broth.  Just follow the same directions as above but add all ingredients to the crockpot at the same time, cover and let it simmer away. 

*You can easily skim off the fat from the top after refrigerating or freezing/defrosting the stock.  

*I try to keep a quart of bone broth in my refrigerator and drink it fairly regularly, especially during cold and flu season.  I heat up a cup of broth, add a pinch of sea salt and squeeze half a lemon.  Delicious! 

Filed Under: Uncategorized Tagged With: foodfamiyfriends

Candy Cane Crisps

December 17, 2020 by Christina Shoup 1 Comment

Many years ago when I was away at college, I received the most delicious care package – these cookies! My brother’s girlfriend, now wife of over 20 years, sent me a box of these for a Valentine’s treat. How sweet is that? As delicate as these cookies seem, I can personally attest that they hold up quite nicely when shipped. And with so many loved ones not being able to get together this year, what a nice surprise these would be!

The cookies begin in a ball, then smashed with a thumb, before getting a sprinkling of crushed candy cane (or peppermint candies) – a fun project with kids! These babies spread, so be sure to leave ample room between cookies.

After baking until just barely golden around the outside, these cookies need a few minutes on the baking sheet before transferring them to a cooling rack. Once they spend a little time here, they get crispy on the outside and bottom, while maintaining a wonderful chewiness in the middle. A wonderful cross between a butter cookie and a shortbread with a perfect peppermint crunch.

Cheers,

Christina

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Candy Cane Crisps

This delicate, chewy, yet crispy butter cookie has the perfect amount of peppermint. The quick oats are a unique ingredient, but key to providing some needed structure to this easy to make cookie. This is an adapted recipe from my sister-in-law, and I am grateful! They have been a favorite of mine for several decades and are a delicious holiday staple in my home.

Course Dessert
Keyword candy cane cookies, peppermint
Servings 2 dozen
Author Christina Shoup

Ingredients

  • 1 cup unsalted butter room temperature
  • 1 cup powdered sugar plus additional ½ cup for coating
  • 1⅓ cup flour
  • 1 cup quick oats
  • ½ tsp kosher salt
  • ¼ cup coarsely crushed candy cane plus 2 tbsp for topping
  • 1 tsp vanilla
  • ½ tsp peppermint extract

Instructions

  1. In a small bowl, combine flour, oats, salt and crushed candy cane. Set aside.

  2. In the bowl of a stand mixer, cream butter and powdered sugar. Scrape the bowl. Add the vanilla and peppermint extract and mix until combined. Add flour mixture and mix until well combined, scraping the bowl as needed.

  3. Transfer cookie dough to refrigerator for 30 minutes for the dough to set up, making scooping and rolling much easier.

  4. Preheat oven to 325°. Add remaining ½ cup powdered sugar to a shallow bowl. Line two baking sheets with parchment paper.

  5. Remove the chilled dough from the refrigerator and scooping out a scant tablespoon of dough, rolling into a ball, then into the powdered sugar to coat. Place on prepared baking sheet with plenty of room for cookies to spread. Smash a thumbprint on each cookie and fill with a pinch of crushed candy cane.

  6. Bake cookies until barely lightly golden, about 10 minutes. Be sure to let cool on a baking sheet for a few minutes so these delicate cookies can set up a bit before transferring them to a cooling rack.

Filed Under: Cookies, Desserts Tagged With: candy cane crisps, christmascookies, foodfamiyfriends, peppermint cookies

Baja-style Fish Tacos with Spicy Lime Crema

September 21, 2020 by Christina Shoup Leave a Comment

It’s a very rare occasion that I fry something in my kitchen – I rarely pan or shallow fry, let alone deep fry. When I do, it causes quite a stir among my family prompting all to voice their thoughts about it. Among the musings, nobody ever comments, “It smells like the Kern County Fair in here,” which is my only thought when I smell something fried.  A carnival, a county fair, anything similar that occurs in early fall with live country music, animal showings and fried everything.  Of course none of that is likely happening this year, and I haven’t been to one in over 20 years, at least.  But, proof that food memories are STRONG! 

Anyone who knows me well knows my favorite food is a taco – almost any kind of taco, but I have a soft spot for fish and shrimp tacos.  80% of the time, I will choose the healthier grilled version over anything fried.  But, because I’m not a complete fool, I will order the delicious, crispy, lightly battered fish taco when the mood strikes, which usually happens on vacation.  And last week, after a crazy change of plans while on a trip to Idaho and Montana, we ended back home after just 2 days of being away. Sadly, the terrible fires across the West are resulting in smoky skies and hazardous air conditions several states away.  We were fortunate enough to quickly change plans and head back to the Bay Area, where for the first time in almost 30 days, the air quality is trending safer and headed its way to moderate levels – something to celebrate, indeed! 

Instead of cooking last week in our rented, lakeside Montana house (I was so excited to do dishes staring at the lake!), I was back in my kitchen meal planning like any other week.  I love my kitchen so this isn’t a problem, I just needed a change in mindset.  My new menu included fish tacos using wild Alaskan cod- a great mild fish that flakes easily when cooked with a drizzle of olive oil and a little taco seasoning.  As tasty and easy as this meal is, it just wasn’t going to cut the sting of missing out on our adventure.  I decided frying the fish was the only way to change things up a bit.  Since I only fry 2-3 times a year, this was a big deal.  It was so easy and didn’t even require the dreaded vat of oil to deep fry! Just a ½ – ¾ inch of oil in a pan was enough to produce the lightest, crispy, fish tacos worthy of vacation food! 

As for toppings, a quick slaw included some shredded green cabbage tossed with some chopped red onion, lime juice, chopped cilantro and sprinkling of kosher salt.

Pico de Gallo was a timely cooking assignment for my high schooler, so we enjoyed that on top along with a spicy sauce that we use on everything – a combination of plain Greek yogurt, sour cream, lime juice, salt and adobo sauce (liquid from canned chipotle peppers) or even easier, a good squeeze of Sriracha.  

Easy, delicious, not one bit healthy, but totally worth it.  Only regrets included the stove cleanup after dinner and house still smelling like the county fair in the morning. 

Cheers,

Christina

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Baja-style Fish Tacos with Spicy Lime Crema

These light and crispy fish tacos are such a treat. A simple cabbage slaw and a combination of yogurt and sour cream kicked up with a little spice, make for the most satisfying, vacation worthy meal.

Course Main Course
Cuisine Mexican
Keyword fish, taco
Servings 6 people
Author Christina Shoup

Ingredients

Fish/Batter

  • 2 lbs cod, cut into pieces roughly 1 inch wide
  • 1½ cups flour
  • 1 tsp kosher salt
  • ½ tsp freshly ground pepper
  • 3-4 shakes hot sauce Cholula Chipotle is my favorite
  • 12 oz light beer I used Corona

Spicy Lime Crema

  • ½ cup plain Greek yogurt
  • ½ cup sour cream
  • 1 lime, squeezed
  • adobo sauce from canned chipotle peppers or Sriracha sauce works great, too
  • ½ tsp kosher salt

Cabbage slaw

  • 2 cups shredded green or red cabbage
  • ¼ cup cilantro, roughly chopped
  • ¼ cup red onion, finely chopped
  • 1 lime, squeezed
  • 1 tbsp apple cider vinegar
  • ½ tsp kosher salt

For serving

  • lime wedges
  • ½ cup fresh pico de gallo
  • 12 flour or corn tortillas, warmed

Instructions

  1. Combine ingredients for crema in a small bowl and set aside. Adjust seasoning to your level of desired spiciness. If you like it extra spicy, finely chop up a canned chipotle pepper and add to the mixture.

  2. In a medium bowl, combine ingredients for cabbage slaw in a bowl and set aside.

  3. In a medium bowl, whisk all dry ingredients for the batter. While whisking, slowly add the beer, followed by the hot sauce and thoroughly mix until fully combined and no lumps remain. Add fish pieces to the batter and coat evenly.

  4. Prepare a sheet pan with paper towels. In a large Dutch oven, heat about ½ – ¾" of vegetable oil to 350°. When the oil is hot, carefully place a few pieces in the oil and cook till golden, about 2-3 minutes on each side. Place fried fish on paper towels and sprinkle with a little kosher salt. Repeat with remaining fish, adjusting the temperature as needed to maintain 350° temperature.

  5. Fill warm tortillas with fish, slaw, crema and toppings. Enjoy every single spicy, crispy bite!

Filed Under: Seafood Tagged With: baja fish taco, foodfamiyfriends, spicy lime crema

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About Me

Hi there! I’m Christina- a wife, mom to three kids, former elementary school teacher, and proud graduate from San Francisco Cooking School’s professional culinary program.  I love meal planning and cooking for family and friends, especially gathering to celebrate life’s most special moments.  I hope this site brings you inspiration to gather your special people around the table!

Feel free to follow along on Instagram:

@cookingwithchristinashoup

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