I grilled peppers on my stove top griddle, steamed them, and then chopped them and put them in the freezer. I roasted a chicken and then made stock from the inedible parts. I made a beef stew and a veggie soup. The chicken turned out amazing -- moist and tasty, and the soup has become a household favorite. This was my third pot in as many weeks.
Drunk & Ruby Chicken
1 roasting chicken
2 cups cranberry juice
1 bottle red wine
zest and juice from 2 oranges
zest and juice from 2 lemons
1 cup cranberries
2 stalks lemongrass, finely chopped
1/4 cup fresh ginger, grated
1/4 cup fresh mint, finely chopped
2 Tbsp. whole pink peppercorns
1 Tbsp. whole black peppercorns
1 Tbsp. kosher salt
At least 8 hours before serving, place all ingredients in a steel or glass bowl or a pot that is large enough to hold chicken and liquid. Cover and refrigerate at least 6 hours or overnight. When ready to cook, preheat oven to 400°.
Pour marinating mixture through a sieve. Discard liquid, and put solid remainder in chicken cavity.
Place chicken in a casserole dish with a metal cooling rack set inside, and cook for 2 hours. Turn the bird over 1 hour in so that juices drain into the breast and the entire chicken gets crispy.
Let chicken sit 20 to 30 minutes before carving.
*adapted from an Oprah.com recipe
(The stock I made from the skins, bones, etc. came out wonderfully dark and rich. I'm looking forward to the flavor addition it will create.)
2 onions or shallots, diced small
11/2 t. fresh thyme or 1t. dried
3-4 T. olive oil
3 cloves garlic, minced
¼ t. pepper flakes
4 large tomatoes, fresh
1 bay leaf
1 t. salt
2 1/3 cup white wine
6 cups vegetable or chicken stock
1 bunch kale, stems removed, leaves torn small
1 ½ cups dry garbanzo beans, cooked, or two cans chickpeas
Salt and pepper
If using dry chickpeas, soak overnight. Cook them in at least four cups of water for three hours until soft. Be sure not to put salt in until peas are fully cooked. Cook the onions and thyme in the olive oil over medium until soft. Increase the heat and add the garlic, pepper flakes, tomatoes, bay leaf, salt and 1/3 cup wine. Stew for 15 minutes. Add the cooked chickpeas and the 8 cups of liquid. Simmer for 20-30 minutes to let the peas absorb the flavors. Add the kale leaves and cook ten more minutes. Add salt and pepper to taste.
*adapted from a recipe from my Riverhill Farm CSA