Chicken "Casseroles" -- Some Ideas

When my kids were young, we had the same menu item perhaps two or three (or more!) nights as week: "Casserole." (If we had lived in Minnesota back then, it probably would have been "hot dish.") However, my goal was never to serve the same meal two times in the same week, and I was usually able to accomplish that. The point is that, for a busy family, these one dish meals can be a wonderful time and money saver without ever becoming boring.

Since my last post focused on chicken and mirepoix, here's the plan using those two ingredients. When you broaden out to pork, ground beef or turkey, ham, and vegetarian options, you could go for weeks without ever duplicating a meal.

First...
The Nutrition Background

By now you've probably heard it dozens of times: Balanced meals should include mostly vegetables, then carbohydrates, then protein--the British call it the "healthy plate." Basically, only a quarter of the meal should be the meat/protein source, with another quarter carbs, and half vegetables (and fruit, with vegetables predominant). Keeping this in mind, here is how some of your "casserole" meals should work out:

Meat
A one cup (8 oz or so) container of chicken really does include enough for a family of four, especially if there are other sources of protein included in the meal--glasses of milk, some cheese or beans in the casserole or diced into a side salad, etc.



Carbohydrate
Think of all the ways you have been served chicken--with rice, pasta, potatoes, and bread. These are the "basic" carbs we Americans tend to use, so you already have at least four different ways to use that chicken.

Vegetables
Here is where a lot of families get bogged down. If any (or all) of the adults in the family are averse to veggies, it will be a challenge to get the kids to get too excited about this part of the meal, but a casserole often provides ways to ease the family into more healthy eating. The mirepoix is actually a good place to start, even if it doesn't provide a full serving of vegetables for each person.

Now...Some ideas:

The following list starts with a cup or so of pre-cooked, boned chicken and as much of the mirepoix as you prefer for each dish. If you are starting out with unseasoned chicken, you will be able to add your own preferences to each combination.

These are not recipes so much as ideas for ways to build main dishes adapted to your own family preferences, grouped by the kind of carbohydrate you might use with the chicken.

Rice:
Chicken, rice, mirepoix, peas or broccoli, with some melted American cheese as the sauce; a splash of Worcestershire sauce can add a little more flavor as well

Chicken, rice, mirepoix, broccoli, snap peas, bell peppers, etc., with soy sauce and other Chinese, Thai, or Vietnamese seasonings your family prefers

Chicken, rice, mirepoix, corn, bell peppers, black or kidney beans, and chili powder and/or taco or enchilada sauce

Chicken, rice, mirepoix, French cut green beans or tiny peas or other green vegetables, a basic cream sauce with wine, and some very "French" herbs--savory, tarragon, etc.

Pasta:
Chicken, "mac and cheese" as per your family's favorite recipe, mirepoix, and lots of peas, beans, mixed vegetables, broccoli, etc.

Chicken, fettucine, mirepoix, cream sauce, and green beans or other green vegetables

Chicken, rice noodles, mirepoix, mixed "Oriental vegetables" and soy sauce or other Chinese, Thai, or Vietnamese sauces

Chicken, rotini or other fun-shaped pasta, mirepoix, spaghetti sauce, topped with Parmesan--this is a good place to drop in some peas, green beans, or "mixed vegetables" for kids who are otherwise vegetable-averse

Chicken, lasagna noodles, mirepoix, spinach, and the rest of your usual lasagna recipe ingredients

Potatoes:
Chicken, sliced potatoes, mirepoix (with extra onions), cream sauce and broccoli or frozen chopped spinach--upgrading your scalloped potato recipe

Chicken, mashed potatoes, mirepoix, some of the chicken stock made into gravy, and mixed vegetables of your choice--turn this into a shepherd's pie by combining all the other ingredients, spreading the potatoes over the top and then sprinkling with Cheddar cheese before baking just long enough to get a golden crust

OR--turn the shepherd's pie upside down--mix the potatoes with some cheese and an egg and spread in a well-oiled dish. Bake until this "crust" turns golden brown while you combine the chicken with vegetables and gravy or a cream sauce. Put the chicken mixture into the crust and sprinkle with seasoned breadcrumbs and/or grated cheese if desired

Chicken, diced potatoes, mirepoix, white beans or lentils, and other "stew vegetables" with some chicken broth and sage, poultry seasoning, or other herbs to make a hearty chicken stew

"Potato lasagna"--chicken, sliced, pre-cooked, potatoes, mirepoix, spaghetti sauce, chopped spinach or broccoli, oregano, Italian seasoning, and fennel seeds, ricotta and mozzarella cheese--layer the potatoes as you would lasagna noodles along with the other ingredients. Caution--this will NOT taste like "real" lasagna, but it will suit the tastes of those who especially like Italian flavors

Breads:
Chicken, finely diced, "raw" mirepoix--grated raw carrot along with diced onion and celery to taste--and perhaps even some finely grated cabbage and/or diced bell pepper, all mixed with your favorite salad dressing to taste and served on hard rolls. (Okay, I know, this is a sandwich, not a "casserole." Still, it's a fine use for these ingredients and yet another meal option.)

Combine this same "chicken salad" filling with some elbow or shell macaroni, perhaps with some black olives, radishes, or hard boiled egg slices, for a summer pasta salad that is, after all, just a cold "casserole," right?

Though not really a casserole, don't forget pizza with chicken as a topping. For this, stir some mirepoix into the sauce to up the vegetable content or just spread it over the top. Include broccoli or other vegetables that your family especially likes as well.

Chicken, mirepoix, in a cream or gravy sauce with broccoli, cauliflower, carrot slices, sugar peas, bell pepper, etc., topped with a biscuit crust

Chicken, leftover (or newly made) stuffing, mirepoix and a cream or gravy sauce with vegetables of your choice. The stuffing can be spread in a well-oiled dish and baked just enough to form a crust before topping with the chicken and vegetables layer, OR the chicken and vegetable mixture can be put in the pan and then the stuffing spread over the top before heating to bubbly in either the oven or the microwave

Chicken, mirepoix, black or pinto beans, chili powder, cumin, corn, green chiles, diced yams or butternut squash, chopped cilantro, and a cream or gravy based sauce, stirred together and layered in a casserole dish with Monterrey Jack or other white cheese and whole wheat tortillas. This one is best if made ahead and allowed to sit in the refrigerator for a few hours or overnight.


By my count, the suggestions above could serve for at least three weeks of non-stop chicken meals--not that any of us would want to do that! Just think, however, how far they could take you if you planned to serve chicken with vegetables and some kind of carbohydrate just a couple of times a week. And while it may seem that the inclusion of mirepoix in all of these is unnecessary, by considering this as an "ingredient" that you can make ahead and have ready in the refrigerator, just think of the time that pre-preparation might save on especially busy nights.

(One more comment: Turkey is easily substituted in just about any of these ideas as well--a good thing to remember when trying to decide what to do with all those leftovers.)

I would love to hear of some of the other ways your family enjoys one-dish chicken meals, along with your own time-saving ideas.

Mirepoix + Chicken = Limitless Meals

Do you ever run out of ideas--and maybe time too--for a variety of family friendly meals that don't cost a lot? Using chicken and mirepoix as a starting point, here are some suggestions for literally dozens of meals.

But, you ask, what is "mirepoix?" It may sound exotic, but it is really just onion, celery, and carrots sauteed in butter or oil and then added to other dishes. In Italian cookery, soffritto is almost the same, though that is almost always prepared with olive oil and may routinely include garlic and herbs specific to the region of the country where it is prepared.

I've included below a few basics that will put ready-to-eat chicken into the refrigerator/freezer and a batch of mirepoix in the refrigerator for a week's worth of menus. If you are really in a chopping and saute-ing mood, you can even freeze some of the mirepoix too, though it generally should not be kept there longer than a few weeks.

First, the chicken.

A few weeks ago, a local supermarket chain had a one day special, chicken leg quarters for 39 cents a pound, limit four packages please. For just over $7.00, I was able to get almost 19 pounds of chicken. Even with the bone in, that is a lot of meals! Though there have been times when I would cook all of this chicken at once (I have one of those big electric roasters you usually pull out just at Thanksgiving for the turkey), I decided to freeze three of the packages and cook only one right away. This particular package cost $1.43 and I still ended up with almost 4 cups (about 2 1/2 pounds) of firmly packed boneless chicken along with about 2 1/2 cups of rich broth. I divided the meat into four parts, freezing two and keeping the others out for two quick meals. The broth went into the refrigerator to be ready for soup, yet another meal; as it turned out, this was rich enough to serve as the base for two large batches of soup.




After I had pulled off most of the skin and fat from the chicken, I browned it in a little of the fat and discarded the rest. When the meat was browned on all sides, I covered it and let it simmer about 20 to 30 minutes more, until the meat was falling off the bones. If I had been short of time, I could have just dumped the chicken into a slow cooker, covered it, and let it go on LOW for several hours instead. The meat does not brown quite as well this way but will still work well in future dishes.

I then took the meat off the stove and put it in a colander to drain, being sure to save all that lovely broth that had developed. I was careful to scrape up all the drippings from the pan as well, adding them to the broth.

When the meat had cooled enough to handle, I quickly pulled it off the bones. This is a step that many of us don't really like to do, but I have found it to be more tolerable if I use those lightweight disposable plastic gloves that are available at dollar stores, Sam's Club, pharmacies, and many supermarkets at very reasonable prices.

As you may have noticed, there has been no seasoning added yet. Sometimes I do season the meat, but I was not sure what uses I would make of this, so I left all seasoning for each individual dish. I made sure to label the freezer portions as unseasoned.

Now the mirepoix.

I have found I can save some time by making enough mirepoix for a couple of meals, since it keeps for a few days in the refrigerator and goes into a wide variety of dishes. (Think of all the recipes that start out, "saute onion and celery..." This just adds the color, nutrition, and sweetness of carrots too.) Here is the "recipe" that I most often start with:

Basic Mirepoix

canola oil
1 large onion, chopped--about 2 cups
2 to 3 celery ribs, diced or sliced--1 to 2 cups, as desired
1 large or 2 medium carrots, diced or grated--about 2 cups

Put just enough oil in a heavy skillet (my preference is cast iron) to evenly cover the bottom. Heat so that the vegetables will sizzle slightly when added. Stir in all the vegetables, reduce heat to medium, and continue to cook, stirring occasionally, for 15 minutes or so, until the onions are golden and the carrots are tender. I sometimes cover the pan and add a few drops of water to allow the simmering to continue a little longer.

And then...putting it all together...with what?

As long as this post is getting, I'll reserve the "what" for another entry. Stay tuned!

Corned Beef and Cabbage-Take Advantage of the Specials This Week

Almost the Ides of March and what does that mean for those of us who cook? Cabbage, potatoes, corned beef, and, sometimes onions, are all on sale this week. No matter where I have moved, I have learned to watch for really big cuts on prices for these foods at some of the grocery chains, and this year is no exception.

As a result of loss leaders prices this week, I was able to buy twenty pounds of cabbage today (four really big heads) for 15 cents a pound. The lowest price over most of the winter has been 59 cents a pound, so I paid only $3 today for what would have been almost $12 last week. Then there were the two "point cut" corned beef portions; at $1.49 a pound, these will provide a lot of boneless meat at about $2.50 a pound less than these were running just a week or two ago. Ten pounds of all purpose potatoes at another store were only $1.99, right next to some five pound bags of red potatoes that were going for $2.29.

All well and good you say, but what to do with twenty pounds of cabbage? Or even one piece of corned beef?

Good questions, so here are some ideas.

First, the traditional corned beef and cabbage meal.

Today's corned beef is probably one of the greatest convenience foods in the meat counter. You just put it in a pot with water to cover, add the seasoning packet that seems universally packed with these things, and then simmer the meat for the amount of time noted on the package. Only when the meat is tender will you add the vegetables. Usual additions are potatoes, carrots, and onions, added about 45 minutes before you are ready to eat. If you cut these in large chunks, they will not only cook more quickly than if they are left whole; they will more uniformly absorb the flavor of the broth.

And no, I didn't forget the cabbage. One of the biggest mistakes many people make is to put the cabbage in too early. Cut it in wedges no more than 2 inches wide and then add it only about 20 minutes before you are ready to serve the meal. This will allow the cabbage to cook and soak up the corned beef flavor without getting mushy and discolored.

How many vegetables should you include? This is where you adjust to your family's tastes; a general rule of thumb would be to use a medium to large potato (or two small potatoes) and a small to medium carrot for each person to be served. If you want onions (and I always do), use about half a medium onion per person; cut these in quarters. Depending on your family's taste for cabbage, plan about 2 to 3 two-inch wedges of cabbage for each person. Keep in mind that the more vegetables you have in proportion to the meat, the less salty will be the final result.

And the meat? Cook a three to four pound brisket for up to six or seven people. The meat is boneless, but somehow it does seem to cook down more than other cuts. Besides, you'll want leftovers for Reuben sandwiches or corned beef hash.

Leftover corned beef

What else to do with the leftover meat? Actually, you can use it in any casserole (hot dish for Minnesotans) that calls for ham. I have not tried the recipes at http://southernfood.about.com/od/cornedbeefandbrisket/tp/leftovercb.htm, but this might be a good site to visit just to get some other ideas. The meat can also be tightly wrapped and frozen for up to a month.

Cabbage

Now, for all that cabbage. Keep in mind that cabbage will keep in the crisper drawer of most refrigerators for weeks and weeks. Don't keep it tightly wrapped in plastic and, if you keep it for an extended period of time, don't be surprised if you need to peel off an outer leaf or two that may have dried a bit.

Cabbage is far more versatile than we sometimes realize. For example:

• Coleslaw—this is always good, especially in the winter when the choices for tossed salads are often very limited. 
• Stir fries—shredded cabbage mixes remarkably well with other vegetables in all kinds of stir fries.
  

• As a lettuce replacement in tacos and other Mexican foods. Don't be surprised; you may stumble across some "authentic" Mexican restaurants that routinely make this substitution.
• Stuffed cabbage leaves—if your heritage includes some of these recipes, the St. Patrick's day cabbage is often the best of the year. You may have noticed that there is much less trimming of the cabbage when it is on sale for only pennies a pound, but take advantage of this and use those large outer deep green leaves (with even more food value than usual) to make some savory cabbage rolls.

Shredding the Cabbage

The hardest thing about cabbage is probably the shredding. If you have a food processor, this is  the easiest way to get the fine shreds we all seem to prefer. But what if you don't have one, or you just want to shred a wedge or two? Here is the basic technique:

Use a large, very sharp knife; I like my cheap, serrated, "Ginzu kitchen knife as seen on TV."
Place the head of cabbage on a large cutting board and cut in half and then in quarters. If the head is very large, cut the quarters in half (or even quarters) again. The key to fine shreds is to have pieces of cabbage that are not too large as you begin cutting. Remove all but one wedge from the cutting board.

Turn the wedge of cabbage so that the larger, outer side is away from you. Hold the wedge firmly with your left hand (reverse for you lefties) and begin cutting very narrow strips from the cabbage, starting at the right end. If the shreds are too long, grasp the bunch of shreds and cut across the other direction. Repeat with as many wedges of cabbage as you need for your recipe.

While you are cutting, you may want to shred extra for future recipes. Put leftover shredded cabbage in a plastic bag, sprinkle with just a few drops of water, and store—without being tightly sealed—for three to four days in the vegetable drawer of your refrigerator.

Don't forget the color--red cabbage is often featured at this time of the year too. Cutting it into somewhat thicker shreds will help emphasize its color even more. 

Stone Soup

Here it is, less than two weeks from the first day of spring, and the wind chill even in the middle of the day stands at 11 below zero. Meanwhile, the economic news continues to be dismal, and we all try to tighten our belts just a little more.

Friends will be coming for lunch tomorrow, and this seems like an ideal time for some Stone Soup, warming the house and giving off those wonderful comfort food aromas.

Stone Soup? What is that? If you haven't heard the story of Stone Soup, you can find one version of the legend here:

http://www.kousi.gr.jp/kousi/syoukai/hp-siryou/stone-soup.html

When my kids were young and our budget was especially tight, I started making Stone Soup with a package of ramen noodles as the "stone." I knew that the nutritive value of these little packets was dismal, but the flavoring packet combined with lots of cheap basic vegetables made a wonderfully filling meal. The high sodium content was reduced per serving because we stretched the same amount of seasoning over 3 or even 4 times as many servings.

Today's stone soup will be quite different, because the "stone" that I will be starting with is a free ham bone. A friend of mine had made ham for a gathering and was not going to have enough time to use the bone so she wrapped it up and gave it to me a few weeks ago. The return of frigid weather was a perfect time to pull it out of the freezer.

Just as in the story, the "stone" that gives the soup its name is really just a starter. Start thinking of leftovers as the beginning of a new and wonderful soup and who knows what you can come up with? Try these for ideas:

• Restaurant carry out—those odds and ends of stir fry and rice and broccoli chicken might be just the things to put together in a pot with some additional vegetables and broth from the freezer
• Leftover spaghetti—make a basic chicken vegetable soup and cut the spaghetti into it instead of using noodles
• Chicken wing tips—I am always saddened to see recipes for things like buffalo wings that include instructions to "cut off the wing tips and discard." Of course, you don't discard good food! Toss them in a pan with some water and a little poultry seasoning and simmer while you are doing other things. Strain the broth when the meat is falling off the bones and use it for a great soup base.
• I even have heard of sautéing a little onion and then adding leftover macaroni and cheese, some frozen vegetables and either spaghetti sauce or a can of tomato soup. Throw in a couple of leftover hotdogs, sliced, and it sounds like it might be a filling meal a lot of mac-and-cheese-only kids might gobble up

The point is—starting with an unexpected or almost free ingredient can result in some really creative and wonderful soups. Following are two general recipes to try.

Traditional Stone Soup

1 package ramen noodles with seasoning, any favorite flavor
1 medium to large onion, chopped
1 to 2 carrots, diced
2 ribs celery, finely diced
1 to 2 c shredded cabbage
1 large potato, scrubbed and diced—does not need to be peeled
Other fresh or frozen vegetables to taste: corn, peas, chopped spinach or other greens, etc.
Sauté the onion in a little oil, just until it begins to turn golden. Stir in other raw vegetables and seasoning packet from soup and allow to cook for a few minutes. Add about two to three quarts of water and bring to a boil, then reduce heat and simmer for 20 minutes or until carrots and potatoes are soft. If soup seems too thick, add a little more water. Turn up heat and stir in the frozen or cooked (leftover) vegetables and the ramen noodles, broken into small pieces. Cook for about 10 minutes or until noodles are cooked. Taste for seasoning and serve.

The amount of water used will be variable, depending on how many additions you are making to the soup and whether you prefer a thicker stew-like consistency or something more traditionally soupy.

Other seasonings you might want to add:
• Fresh grated pepper
• Minced garlic or garlic powder
• Wine or cider vinegar (don't be afraid to stir in a teaspoon or so of vinegar in any soup, stew, or chili that seems a little bland—it is amazing what this shot of acid does to brighten up the flavor.)
• Chiles or jalapenos, finely diced
• Herbs of your choice

Ham Bone Stone Soup

1 ham bone, with some scraps of meat left on it
1 large onion, chopped
4 ribs celery, diced
1 lb carrots, finely diced or grated
1 lb split peas, washed and drained
3 to 4 cloves garlic, minced
1 T mixed herbs—rosemary, thyme, basil, and marjoram (OR your own favorite blend)
Freshly ground black pepper
1 T cider vinegar
Salt to taste (optional)

Put ham bone in a large pot with enough water to cover. Simmer for an hour or two until the meat falls off the bone. (This can also be done in a slow cooker overnight or while you are at work.) You should have at least three quarts of liquid to start the soup.

Remove the ham bone from the broth and set aside. When cool enough to handle, cut the meat off the bone, dice into bite-sized pieces, and refrigerate.

Sauté the onion, celery and carrots in a little oil (or some of the ham fat that you have cut off the bone) until onions are translucent. Add to the ham and broth along with the split peas, garlic, and herbs. Continue simmering for an hour or so, until the peas are very soft. Taste for seasoning and add pepper, vinegar, and salt as needed. When the peas and other vegetables are done, stir in the diced ham and continue cooking long enough to be sure the meat is heated through. (If desired, you may puree the soup before adding the ham.)

Broccoli Soup and Poor Man's Garlic Toast

After writing about all the uses of broccoli stems, it seemed like a good idea to make some broccoli soup. The cold weather we've been having is perfect for soup, and I had everything I needed to make a large pot of it. Alongside, I made "Poor Man's Garlic Toast" from the ends of ten loaves of bread; last night I helped make grilled cheese sandwiches for about 60 to 70 people and had all the leftover ends to use up.

Broccoli Soup

1 T (or less) peanut or canola oil
1 large onion, chopped (about 9 oz)
1 large rib celery, chopped (about 3 oz)
1/3 c chicken broth (optional)
water
1 medium potato (about 5 oz)
1 packet chicken seasoning OR 1 or 2 bouillon cubes
1/2 T chopped garlic (I used the bottled kind today, but fresh is always good)
1 1/2 t mixed herbs (see NOTE)
1 T Worcestershire sauce
1 1/2 t salt
1/2 t black pepper (or less)
1 pound broccoli stems, diced (about 4 cups)
2 c instant nonfat dry milk powder
7 oz broccoli crowns, cut in small flowerets (about 2 to 3 cups)

Saute onion and celery in oil until just translucent, about 5 minutes. Add broth, 2 cups of water, the potato, garlic, and seasonings. Cook on medium high heat about 10 minutes and stir in the chopped broccoli stems and 4 to 5 more cups of water. Taste for seasoning and turn heat to medium low. Allow to simmer for up to an hour, until broccoli is very tender. Stir dry milk powder into 2 more cups of water and add to soup. Remove soup from heat and allow to cool slightly.

While soup is cooling, prepare flowerets by cutting into small (less than an inch) pieces. Place in a microwave-safe bowl with 1 -2 tablespoons water, cover and steam in microwave for 2 to 3 minutes, until just barely tender.

When soup has cooled a little, place in processor or blender in small batches and process until quite smooth. Return to pan and return to a low simmer. Stir in broccoli flowerets and water from steaming, and cook for another 5 minutes or so, until the soup is heated through.

Serve with grated cheddar cheese and freshly grated pepper if desired. This makes enough for 6 to 8 people, depending on how often they want to refill their bowls.

NOTE: I make my own mixed herb seasoning to use in many soups, casseroles, and stir fries. I combine 1 T rosemary, 1 T thyme, 1 1/2 T basil and 2 t marjoram (all dried ) in a mortar and pestle and mix thoroughly. I transfer this to a shaker bottle for storing. If you don't want to go to the trouble of doing this ahead of time, just crush a pinch of each of these herbs (or your own favorite blend) between your fingers and add to the soup.

Poor Man's Garlic Toast

Spread:
1/4 c butter
1/4 c olive oil
3 to 4 cloves garlic, crushed
salt (optional)
Melt butter in microwave and stir in olive oil. Add garlic and salt. This is best is made ahead so that it cools to a nice spreading consistency and the garlic has time to permeate the entire mixture.

Bread:
Use the ends--heels--of any kind of bread, leftover hot dog or hamburger buns, or whatever bread you have that may be getting a little stale. Spread one side of each piece liberally with the slightly solidified butter-oil mixture. If using bread slices, cut in quarters for square little cracker-like servings.


Assembly:
After spreading, put the bread on a baking sheet and bake in a 350 to 375 degree oven until the bread is crispy and golden. Serve immediately, with soup, spaghetti, or any place you would use the more traditional garlic bread.

Extra spread stores well in the refrigerator, so make a larger batch and keep it on hand.


Between the leftover broccoli stems and the bread ends that would have otherwise been thrown away, this meal seemed like almost free food. By using these low cost ingredients, I was able to justify the cost of the butter. (I could also justify the calorie/fat cost too, since the soup is quite low fat if served without cheese and with water substituted for the broth.)