Chicken Soup and Netflix’s Altered Carbon

The second season of Netflix’s Altered Carbon is here!  I stumbled upon season one quite some time ago. Instantly, I was in love with the concept. The visuals, ideas, and acting were fantastic to me.  After I watched the last episode, I wanted more.  It took a while, but more is finally here! 

The timing could not have been better. It is a cold and rainy day here in Trotwood, Ohio.  Only one more thing could make this day perfect: homemade chicken soup.  Luckily for me, I had everything I needed to make this soup on hand.  I used both bone-in skin-on chicken thighs and breasts with the skin removed. Using bone-in chicken gives the soup a particular body and mouthfeel.  It is collagen in the bones, which makes the broth soups feel so hearty. I tend always to use bone-in chicken when using a box stock as well. I cook the chicken with the skin on because that is where the fat is stored. It also helps keep the chicken moist. The stock, sauteed mirepoix (which is the flavor base in a lot of cooking styles, consisting of onion, carrots, and celery) dried herbs (bay leaf, parsley, and thyme) simmer with the chicken. 

At the very moment the chicken was done, I removed it from the stock, pulled the meat off the bones and skin, and shredded it before returning it to the pot. Soup is ready.

Tonight was a night of self-care with chicken soup and Netflix’s Altered Carbon. Something delicious in my bowl and something fun on casting on my TV. I must take time out for myself. To remember to breathe, push my worries aside, and enjoy myself.  Cooking for myself is one of several ways I practice self-care.  What are your favorite methods of self-care?

Be sure to check out more Personal Reflections and Experiences posts!

Stir-Fried Beef and Broccoli

Easy one of my favorite dishes of all time. This easy beef stir fry is quick and delicious.  I prefer my broccoli to be crisp-tender.
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Stir-fried beef-n-broccoli is one of my favorite dishes. It is super quick and straightforward. The key is to get all your mise en place done and cut your flank steak on a bias.  It is also great with chicken, pork tenderloin, and several meat substitutes.

Mise en place means everything in its place.  We also call it “prep work.”  When doing any fast cooking dish, such as stir fry, mise en place is essential.  Take a little time beforehand to get everything chopped, mixed, and ready to be placed inside the hot wok.

When people say they hate cooking, it is usually for one or more reasons outside of the actual task of cooking.

  1. They do not have the proper tools.
  2. Read the recipe before you start cooking.
  3. Make sure you understand the wording of a recipe.
  4. The recipe is poorly written.

Here are a couple of tips for the above.

Before you try this stir-fried beef and broccoli recipe, make sure you have the proper tools.

Those tools include cookware (pots and pans), utensils (tongs, spatulas, graters, and such).  When picking a recipe, make sure you have all you need to perform the method.  Also, a sharp knife makes all the difference in the world.  Pick a “steel” for honing the knives. Proper storage goes a long way. Guards for the blades or magnetic strips are excellent ideas. I would skip the storage block as some can dull the knives. I would suggest skipping the home sharpening for a professional.  Depending on how much usage the blades get, they may only need sharpening once or twice a year.

Read the recipe before you start cooking.

There is nothing worse than getting everything together to realize some has marinated for 8 hours.  Reading a recipe for more than the list of ingredients is vital.  It can tell you when is the best time to make the recipe, such as the weekend or weekday.

Make sure you understand the wording of a recipe.

Not all recipes are well written. Some cooks assume you have a specific knowledge set when writing a recipe.  Some methods are for professional cooks and chefs.  The New Food Lovers Companion (2001) is an excellent book for all cooking terms.  Once you get a handle on the definitions, another great book is Culinary Artistry (1996). This book helps with pairing flavors.

Once there is a good understanding of the four tips above, cooking becomes a much easier process.  Try them out and let me know what you think!

 

Stir-fried beef and broccoli

Easy one of my favorite dishes of all time. This easy beef stir fry is quick and delicious.  I prefer my broccoli to be crisp-tender.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Cuisine: Asian Inspired
Servings: 4
Calories: 305.62kcal
Author: Tay M.

Ingredients

  • 2 tbsp soy sauce
  • 5 tsp vegetable oil
  • 3 tsp cornstarch
  • 1 tsp honey
  • 1 lb flank steak beef
  • 1 med bunch broccoli 1 to 1¼ lbs
  • ¾ cup water plus 1 tbsp
  • 1½ tsp fresh ginger peeled, grated
  • 1 clove garlic finely chopped
  • 1 pinch crushed red pepper flakes
  • 2 tbsp oyster sauce

Instructions

  • In a large bowl, combine soy sauce, 1 teaspoon oil, 2 teaspoons cornstarch, and honey.
  • Cut Flank steak lengthwise in half. With knife held in slanting position, almost parallel to the cutting surface, cut each half of steak crosswise into ⅛-inch thick slices. Add meat to soy mixture; toss to coat. Cover and refrigerate for 30 minutes.
  • Cut broccoli into small florets. With a vegetable peeler; peel broccoli stems; cut into ⅛-inch thick slices.
  • In a nonstick 12-inch skillet or wok, heat 1teaspoon oil over high heat. Add broccoli florets and stems and cook, stirring frequently (stir-frying), 1 minute. Add ¼cup water. Cover and cook 2 minutes; remove cover and cookie, stir-frying, until water has evaporated, about 2 minutes longer. Transfer to large bowl; keep warm. Wipe skillet with paper towels.
  • In a skillet, heat 1 teaspoon oil over high heat until very hot. Add half of the beef and stir-fry until browned, about 3minutes, transferring meat as it is browned to bowl with broccoli. Repeat with 1 teaspoon oil and remaining beef.
  • In a small bowl, blend the remaining 1teaspoon cornstarch and 1 tablespoon water until smooth; set aside. Heat the remaining 1 teaspoon oil in a skillet over high heat until hot. Add ginger, garlic, and crushed red pepper; cook 30seconds. Stir in remaining ⅓ cup water and oyster sauce; heat to boiling. Stir in cornstarch mixture. Stir-fry until sauce has thickened and boils. Stir beef and broccoli into sauce in pan; heat through. Transfer to warm platter.

Notes

Can marinate the beef up to 10 hours, if that fits your schedule better
Variation: Beef with Snow Peas and Carrots
Prepare as directed but omit broccoli. Stir-fry 8 ounces snow peas and 8 ounces carrots, sliced in ½ teaspoon oil.
Variation: You can use white or dark meat chicken instead of beef

Nutrition

Serving: 0g | Calories: 305.62kcal | Carbohydrates: 13.52g | Protein: 28.51g | Fat: 15.79g | Saturated Fat: 4.35g | Trans Fat: 0.04g | Cholesterol: 77.11mg | Sodium: 791.01mg | Fiber: 3.46g | Sugar: 3.68g | Vitamin A: 4.41IU | Vitamin C: 126.76mg | Calcium: 9.91mg | Iron: 15.87mg
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