Making your own chicken broth has so many benefits. First of all, it’s cheaper than buying cans or boxes from the store. Also it’s a very thrifty way to use spare chicken bones if you de-bone your own chicken. Also you can add your own flavor, such as roasted garlic.
What do to do with a freezer full of left-over cooked meats and sausages? Make a gumbo! I won’t be so bold to say that this is a traditional gumbo, but I will say that this left me and scraping the bowl!
Kimchi jjigae (kim-chee gee-gay) is a spicy Korean stew made with kimchi and pork belly. This recipe was given to me to by a friend who introduced me to Korean food.
Thick and packed with flavor, split pea soup with chunks of ham is one of my favorite comfort foods. This is especially if you have left-over ham. This recipe makes enough for a large family.
The Basics
- Cooked ham cut into chunks – You’ll need at least 2 handfuls.
Beef stew is one of my dad’s favorite American comfort foods. There are pre-made seasoning packets that you can buy, but if you have red wine, tomato paste, bay leaves and beef broth, you don’t need all the extra sodium!
The Basics
- Beef chuck roast – Cut into hearty 1″ inches.
