Last Ditch before You Pitch Rotisserie Chicken Soup

Over the last two weeks, I have had my annual late winter/early spring allergies and dramatic cough that happen when trees start to bud in Nashville. I have socially distanced myself this time around because, you know, coronavirus. This self-imposed quarantine has been hard to maintain because of an F4 tornado that came through Middle Tennessee. I am someone who looks to be helpful. I have been a disaster nurse for the Nashville Chapter of the Red Cross since 2005 in the aftermath of Katrina. I have worked in shelters all over Middle-Tennessee with other tornadoes. But last week, with a persistent cough, I could not be a nurse or a cook (at The Nashville Food Project ).

I find soup to be infinitely satisfying when I get to feeling like this.

I have been known to eat a bowl of homemade soup over brown rice or pasta for breakfast, lunch, and dinner when I don’t feel well. As such, every morning, I dug through our garage freezer chest, past all the cookies and quart containers of marinara, to get to my beloved stash of frozen pasta e fagioli, Aunt Bridget’s soup, Portuguese kale soupturkey gumbo (too spicey to qualify for sick soup), roasted butternut squash, and duck stew. Eventually, my husband and I finished all of them. We were plum out of soup.

Looking in the refrigerator, I spied this lone, half-eaten rotisserie chicken.

Five years ago, I would have pitched it after four days. A few days ago, it became a colorful bowl of flavorful, healthy soup.

I’m going to show you how I made the soup, in pictures, with links at the end that describe in detail how you can do it. There will be answers to questions like, Why do you put vinegar in it? And, Where’s the salt? One thing I do want to say is if you make this soup, please double-strain the stock to get rid of small bones.

[So many people have called about how to make this soup. Refer to this post for details: Chicken Stock from Rotisserie Chicken Bones. Tip 1: add 1 tablespoon of cider vinegar to the water for one carcass. The vinegar helps draw the collagen out of the bones. Use more vinegar if making a large pot. Tip 2: do not bring the stock to a rolling boil. Hard boiling makes the broth cloudy. Tip 3: for a golden-colored broth, use yellow onions, not red onions.]

A Pot of Last Ditch before You Pitch Chicken Soup — in Pictures

Yield: about 6 servings

   

Making Large Quantities of Chicken Stock
I am very into the concept of zero food waste; I typically throw finished rotisserie chickens into a storage bag I keep in the freezer. When I get 4 or 5 carcasses, I cook the stew out of them for twelve hours and freeze the strained stock in quart containers.

Here are the recipes that describe how to do that:
Chicken Stock from Rotisserie Chicken Bones
Sick Soup, Sometimes Known as Snow Day Soup
Rotisserie Chicken Soup, Revisited

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© 2014-2020 Judy Wright. All rights reserved. Photos, videos, and text may only be reproduced with the written consent of Judy Wright.

Cranberry Muffins with Orange Zest and Pecans

Yesterday, my sister-in-law, Terry, asked me to post my recipe for cranberry nut muffins. I had completely forgotten about these flavor-packed muffins!

The ingredients include a lovely mix of cranberries, pecans, orange zest, and cinnamon.

An interesting tidbit about cranberries — each cranberry has four interior chambers that hold pockets of air.

The air pockets allow the berries to float, a characteristic farmers use to their advantage when it comes time to harvest.

During the spring and summer, the berries grow in fields called bogs. In the fall, farmers flood the bogs and use a harvesting machine to dislodge the berries that then float to the surface. There is more to the story that can be found here.

In most recipes calling for cranberries, you can use fresh or frozen. I would not use dried cranberries which are sweetened and have lost much of their nutritional value in the process. For this batch of muffins, I used last year’s frozen berries because that is what I had on hand. When using frozen berries, do not defrost them before measuring or chopping. If you see a berry that is shriveled up, discard it.

I used self-rising flour. If you do not have any, substitute with 2 cups of regular flour, 3 teaspoons of baking powder, and ½ teaspoon of fine salt.

Yield: 12 small or 8 large muffins.

Ingredients:


1¼ cup whole cranberries
⅓ cup granulated sugar
½ cup pecan halves
zest from ½ half a medium orange

1 large egg
¾ cup whole milk
1 teaspoon vanilla

2 cups (8½ oz.) self-rising flour, (measured using the spoon and level method)
¼ teaspoon cinnamon
⅓ cup sugar
⅓ cup butter, softened and sliced

Instructions:
Preheat oven to 375º. Line muffin tin with paper liners or grease each muffin cup.

Place cranberries, ⅓ cup of sugar, pecans, and orange zest in a food processor. Pulse until all ingredients are rough-chopped. Be careful not to over-process.

Measure milk in a liquid measuring cup. Add egg and vanilla to the cup. Whisk ingredients together.

Place flour, cinnamon, and ⅓ cup sugar in a large mixing bowl. Whisk these dry ingredients together. Add butter slices. Using a wire pastry blender, combine ingredients until there are no more large clumps of butter. See photo below for guidance on what the texture should look like.

Gently stir in milk mixture until just blended. Fold in cranberry mixture. For a light and airy muffin, stir as little as possible.

Use a tablespoon or cookie scoop to fill the muffin cups. Sprinkle ½ teaspoon of sugar over each muffin to crisp up the top when baked. If making large muffins, use a whole teaspoon of sugar.

Bake for 20-25 minutes on the middle oven rack. Muffins are done when a knife inserted in the center comes out clean. If you would like to brown the tops a little more, move tin to the upper oven rack and bake for 3 more minutes.

Thank you, Terry, for reminding me about these muffins! I’m glad to have the recipe at my fingertips, again.

Check out the Thanksgiving Menu for Tday dinner ideas.

Other Cranberry Recipes:
Mrs. Walker’s Cranberry Nut Pie
Hot Pepper Jelly or Cranberry Brie Bites
Grandma’s Cranberry Chutney
Sautéed Collards (or Swiss Chard), Toasted Pine Nuts and Cranberries
Roasted Butternut Squash, Brussels Sprouts, and Cranberries
Sorghum, Oats, and Cranberry Granola
Oats, Sorghum, Ginger and Cranberry Cookies

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© 2014-2019 Judy Wright. All rights reserved. Photos, videos, and text may only be reproduced with the written consent of Judy Wright.

Lemon Tree Very Pretty

Inspiration. You never know whence it will come.

Last January, my friend Colleen posted a photo of a bowl of bright Meyer lemons on Instagram with a story about a day spent making lemon shortbread and lemon zest ice cubes. The caption read the lemons were grown by our mutual friend and neighbor, Jennifer.

Jennifer has been growing citrus trees in middle Tennessee for five years. The trees summer in her backyard and are brought inside to her garage to winter-over. As soon as I saw the photo of the lemons I texted Jennifer to see if my husband and I could walk over to see her garage grove. All told she had fifteen plants: lots of lemons, a few limes, and one each of orange and tangerine.

The Meyer lemon trees were loaded with fruit. This photo was taken after the big harvest that sparked Colleen and Jennifer to spend the day making cookies for their neighbors.

Thus inspired, in late April, when local nurseries started stocking lemon trees, my husband bought two Meyer Lemons and two Mexican Key Limes.

The plants were only about ten inches tall.

Here they are on October 21 after he re-potted them for the second time. He said he fertilized them once in the fall with Miracle Grow plant food for acid-loving plants. Since we had a mild fall, he kept them outside until mid-November.

Here they are today in our unheated sun porch.

The bright, lemony, and, yes, happy fragrance of the flowers hits you when you first open the door. The smell is intoxicating.

The two lemon trees have about twenty dark green, unripe lemons and hundreds of buds; most are still closed. The lime trees are behind the lemon trees. They only have five small limes growing but have hundreds of tiny buds.

The question is, In the absence of bees or wind, how are these flowers going to get pollinated? I asked my husband, the keeper of the citrus trees, how this was getting accomplished. He said he periodically goes out to the porch and uses a Q-tip to hand pollinate the open flowers.

As a brief refresher, with flowers, the male reproductive part is called the stamen. It consists of a long, thin filament topped by a yellow pollen sack called an anther. The female reproductive part, the center tube, is called a pistil. On the tip of it is a sticky yellow stigma. In the photo, you can see the stigma is wet (it’s shiny). I wouldn’t be surprised if some flowers are being pollinated by gravity alone as the pollen grains drop from their anthers.

One Thing Led to Another

Henry David Thoreau wrote in The Succession of Forest Trees. “Convince me that you have a seed there, and I am prepared to expect wonders.”

On Christmas Eve I stopped by our friend’s house for a quick visit and was excited when 7th grader Simon and 8th grader Julius showed me a collection of sprouted seeds they had nurtured over the month. Why? Because it’s science and who doesn’t enjoy a front row seat to the wondrous moment in nature when a seedling pokes its head out of the dirt and its leaves begin to unfurl?!

Their labeled collection of sprouting seeds contained packages of seeds wrapped in wet paper towels and stored in clear plastic bags. To help the germination process along for the lemon seeds, the boys had split the hard seed shells open before placing them in the damp bags to sprout. They gave me a bag with four lemon seeds in it.

I kept the bag on the kitchen windowsill until January 6th when I planted the seeds in dirt. Here they are seven weeks after they were first placed in the bag to germinate.

Flying Dragon Bitter Orange Tree

It is worth mentioning there is a deciduous citrus plant that grows well in Nashville called a trifoliate orange tree, AKA a Flying Dragon Bitter Orange Tree. My Flying Dragon is three years old and has yet to set fruit. I’m hoping for fruit this summer. Per Wikipedia: “The fruits are very bitter, due in part to their poncirin content. Most people consider them inedible when fresh, but they can be made into marmalade. When dried and powdered, they can be used as a condiment.”

Germinating lemon seeds and pollinating lemon flowers have been fun winter pursuits while waiting for February 14th, the big day. Yup, that’s the time-honored date in our area to plant peas and thus begin the 2019 growing season! To learn more about starting a kitchen garden check out this page.

What to do with all those lemons?

Our favorite way to use a glut of lemons is to make Italian Ricotta and Lemon Cookies.

Another favorite is Lemony Grilled Chicken Breasts.

DSC_1143.jpg

Here is a lemony recipe I wrote for Mason Dixon KnittingSHEET PAN SUPPER: LEMON CHICKEN

This post shows you how to quickly peel citrus: How to Peel an Orange or Grapefruit Quickly.

And how about a nice citrus salad to tide us over while we wait for homegrown tomatoes? Grapefruit and Greens: A Refreshing Winter Salad 

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© 2014-2019 Judy Wright. All rights reserved. Photos, videos, and text may only be reproduced with the written consent of Judy Wright.

Edible Landscaping with Nashville Foodscapes

When I was ten, I planted my first packet of seeds in a thin strip of dirt bordering the back of our house. I remember asking my mother what germination meant. In my twenties, my husband and I grew vegetables on the roof and in the window boxes of our first apartment as newlyweds in downtown Boston.

When we bought our first house in Nashville, my husband built me a fenced-in vegetable garden. He used white picket fencing recovered from a neighbor’s backyard. As a transplanted New Englander, I felt so … Southern Living.

For Valentine’s Day, he borrowed a truck and went to a friend’s chicken farm to get me a load of chicken poop. Later, Mary Hance, a columnist for The Tennessean, wrote a story about it for her “Ms. Cheap” column, “Sometimes even chicken manure is a gift of love.” In 2018, re-using scrap wood and hauling in chicken poop is considered PC and falls under the category of “keeping stuff out of the landfill.” Back then, it was known as plain old saving money, and another example of my husband’s mantra for our children, “Be a problem solver, not a problem identifier.”

I thought about all of this as I watched this week’s episode of Volunteer Gardener [episode 2713], an educational gardening show on Nashville Public Television.  It was filmed in my backyard.

My friend, Jeremy Lekich, owner of Nashville Foodscapes was interviewed by the show’s host, Phillipe Chadwick, to talk about growing edible backyard spaces, Jeremy’s specialty. I’ve got to warn you, Jeremy’s passion for edible foodscapes is contagious! He gets booked up in April when folks get the urge to plant. Now is the time to call him to plan and build next year’s vegetable gardening space.

Here is a clip about how figs reproduce. It didn’t make the show but is a great example of how Jeremy inspires people to become curious and productive gardeners.

You will never look at the inside of a fig in the same way.

Thank you to Greta Requierme, producer of Volunteer Gardener, for bringing her crew to visit my garden and to my dear friend, Jeremy, for all the ways he inspires me to grow more food. Here is Jeremy’s mission statement from his website:

“Nashville Foodscapes connects people with their food source by growing food where people live. We achieve this by offering creative food solutions through landscaping. We create custom designs of our clients’ yards, homes, and living spaces allowing food to be grown in a way that pleases the eyes and taste buds: a fusion of aesthetics and function in a landscape.”

Yes, I adore him!

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Remember to always check this website for updated versions of a recipe.  

© 2014-2018 Judy Wright. All rights reserved. Photos, videos, and text may only be reproduced with the written consent of Judy Wright.