And what do we do with a small pot of homemade stock courtesy of a leftover chicken and roasted vegetables?
Well we make a delicious soup of course! 😉
I can’t even begin to express how sad I was to be arriving at the farm at 5:40pm yesterday in pure darkness. So sad! And to think it’s only going to get worse before it gets better.
I arrived to a nice empty and quiet farm where I was greeted by my usually crabby mare. After a quick grooming Chels and I headed into the indoor arena. Since no one else was around, I took advantage and cranked the tunes. Having music playing while I ride just makes it so much more relaxing! So I guess that’s a good thing about this time of year. 😉 In the end we had a fantastic workout and Chels finished off happy and cuddly. I love nights like that.
As I drove home, I found myself excited thinking about what I was going to make for supper with that stock I had made the night before. When I got home, I brought the stock in from the garage and started heating it up a bit. Meanwhile, I started cooking up some lean turkey italian sausages that I had thawed out. Once the stock was warm, I drained out the veggies and carcass leaving a nice flavourful broth. Next I added a can of kidney beans, the cooked sausage, and a ton of kale. While it simmered on the stove smelling AMAZING, I cooked up a few 5-minute naans using Ashley’s recipe. I tweaked it a bit by adding half whole wheat flour and although it wasn’t as light as I liked, it was pretty great – perfect for dunking.
Believe it or not, I added absolutely no seasoning to this soup. The flavours that came from the chicken and veg and then from the sausage were just enough. It’s definitely a dish that will be made again in my kitchen.
Perfect for a cold night. 🙂