I’m such a “girly girl” and not ashamed to admit it. I love bows, Cinderella and I can’t bring myself to high-five. Maybe it’s because I grew up with all girls in my house – who knows, but I never felt truly comfortable around boys, especially when I was young. So imagine my surprise when my first child was a boy…and the next….and the next. Honestly, I had no idea what I would ever find in common with boys. Football, basketball, hockey – it was like a foreign language to me.
We started out playing board games together, a lot of Monopoly, but after several years I thought if I had to pass “Go” one more time, it would do me in. Thankfully, when my oldest son asked about playing chess, I was eager to learn and it became something we could enjoy together. However, even better, was cooking together. When making dinner, I always had the boys in charge of the salad, starting at a very young age. They are so good at it now – I’m quite confident that their future partners/spouses will thank me.
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Everyone loves an extra set of willing hands in the kitchen, and I’m happy to say that my boys feel especially comfortable with a knife and chopping board
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Thanksgiving is the best because I have one son making dessert, my middle son carving the turkey (and takes it very seriously), and my oldest opening wine. It’s these little things that make all the difference.
During the year, when they come to visit, we all end up in the kitchen some time during the day or evening, and I could not be happier. Recently, when my youngest son was home from college he had a list of things he wanted to prepare.
I’m always happy to oblige as long as he is willing to help. It’s all about compromise, so when I suggested this chowder recipe he wasn’t too keen on it – but changed his mind quickly after the first bite. I suppose when we think of chowder, seafood is involved, hence the name “farmhouse” for this one made with chicken. It is an older Martha Stewart recipe, however, I lightened it up by using olive oil instead of butter, and 2% milk instead of cream. The turnips and carrots make for an earthy taste which is very comforting during cold winter months. We topped it with a healthy dose of fresh herbs which gave a lovely presentation. As a side note, when making stock with the whole chicken, I love the smaller organic ones from Trader Joes. I do a quick rinse, and throw it in the pot.
INGREDIENTS:
- 1 whole chicken (approx. 3 1/2 pounds)
- 8-10 cups water
- 1 large onion, 1/2 left whole, 1/2 chopped
- 2 carrots, 1 halved lengthwise, 1 chopped into 1/2” pieces
- 4 sprigs Italian (flat-leaf) parsley, plus more for garnish
- 10 black peppercorns
- 2 T butter or olive oil
- 1T flour (preferably Wondra)
- 1 small turnip, cut into 1/2” dice
- 4 ounces of parsnip, cut into 1/2” dice
- coarse salt
- 1/2 C heavy cream or reduced fat milk
- freshly chopped dill for garnish
INSTRUCTIONS:
- Place chicken, breast side down, in a large pot. Add enough water to just cover chicken. Add whole 1/2 onion, carrot halves, parsley, and peppercorns. Bring to a boil, partially covered. Reduce heat, and simmer gently for 1 hour. Remove chicken, and let cool. Strain broth through a fine sieve lined into another pot, and bring to a simmer. Cook for 20 minutes to reduce and intensify flavor. Shred chicken into bite-size pieces, discarding bones and skin. This can be done in advance.
- Melt butter (or olive oil) in a large pot over medium heat. Add chopped onion and diced carrot, and cook until onion is translucent, about 5 minutes. Stir in flour, and cook, stirring, for 1 minute. Whisk in reserved chicken broth, and bring to a boil. Add turnip, rutabaga or parsnip, and 2 1/2 teaspoons salt. Reduce heat, and simmer until root vegetables are tender, 6 to 8 minutes.
- Stir in reserved chicken and the cream/milk, and heat until warmed through, about 1 minute. Season with salt, and garnish with dill.
Amazing. Looks so yummy!
Tammy
It does look yummy. I can’t wait to taste it.