Hearty Chicken Soup


Recipe courtesy of Chef Bren Ankrum – Culinary Editor This is a relatively easy and quick recipe for a large batch of chicken soup that can be stored in smaller quantities, frozen and heated up later. One of my favorite reheats is to add whole wheat pasta, noodles or elbows to the soup when reheating…

Basic Seafood Stock


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Integral to fish or seafood stews and sauces, seafood stock, can be made easily and stored frozen or fresh for future use. You may use fish heads, skeletons, shrimp, crab, or lobster shells. The following stock was made from shells saved and frozen from Key West…

Beans and Greens


Recipe courtesy of Donna Hargrove, D.O., FACOG, Nutrition Editor Equipment: Stock pot, chef knife, cutting board, sauté pan. Ingredients: 2 – 2 ½ cups cooked collards or kale 1 smoked ham hock (optional) ¼-1/2 lb lean pork (optional), cut into 1 inch cubes 1 cup dried white beans (great northern, navy, etc) 6-8 cups vegetable…

Chicken, Green Chiles, and Garden Vegetables Stew


Original recipe courtesy of Chef Bren Ankrum  – Culinary Editor Equipment/ utensils required: Stock pot, chef’s knife, cutting board Ingredients: 4 Skin on chicken thighs 1 qt. vegetable stock 2 cups chicken stock