Saturday, February 9, 2013

Yellow Broth

This week poses its own challenges in the kitchen.  We had a lot of rich treats to eat during the Super Bowl, and still have a lot leftover.  We also have several nights that we will be out and about.  Tuesdays is one of those days.  The first Tuesday of the month becomes a huge challenge for me.

Thing Three has team practice from 5:30-9:00, but doesn't get released from honor band rehearsal until 4:00, so that gives me just over an hour to get her home, changed and feed her something before heading out the door.

Ms. Daisy needs to be at the local library for her meeting at 6:30.  It is close to where Thing One has Boy Scouts, so he drops her off on his way to his meeting at 7:00.  She only has the meeting on the first Tuesday of the month, so it is only once a month that we are asking him to speed up his schedule by a half an hour.

Sarge and Thing Two have choir rehearsal at 7:00 as well.  As long as the weather is nice he takes them on the bike.  If it is icky out, he drives them in the jeep and then has to drop off Thing One and pick him up afterwards.

Crazy, right???

So as I was looking at meals for the month (yes, I plan for a whole month, but that is another blog), I came across a recipe for Yellow Broth.  There are several different variations for this recipe of Irish origination.  I think with just a slight change from chicken broth to vegetable broth, you could have a good soup for during lent.   So while I do not normally include recipes, I thought this might be worth sharing:

photo from
Yellow Broth
2 Tablespoons Butter
1 onion, minced
1 celery stalk, finely chopped
1 carrot, finely chopped
2 Tablespoons all-purpose flour
3 3/4 cups chicken stock
1/4 cup medium steel cut oats
1 1/2 cups chopped fresh spinach
2 Tablespoons cream (I used creme fraiche)
Salt & Pepper to taste
Fresh chopped parsley to garnish

1. Melt butter in pan and add onion, celery, and carrot.  Cook for about 2 minutes or until the onion begins to become soft.

2. Stir in flour and cook for 1 minute more, stirring constantly.  Add chicken stock and bring to boil.  Reduce heat, cover and simmer for 30 minutes or until the vegetables are tender.

3. Stir in the oats and chopped spinach.  Cook for 15 minutes more stirring from time to time.

4. Stir in the cream and season well.  Serve garnished with parsley, if desired.  Serves 4.

How easy is that!!!  I was told that the several in the family had 2 servings.  Oh, I had made a double batch to begin with, since it only serves 4.  I did get the thumbs up to keep it in the recipe book for us.  I also did not finely chop and mince my vegetables.  We would like to have something to actually taste when we are eating.  And having the Steel Cut Oats adds a different texture and flavor.  I would not substitute regular oats for it, as the Steel Cut Oats have more of a Barley texture to them.  I chose to use the Creme Fraiche with this meal since I did not want a sour cream, but wanted something of more substance than a heavy cream or whipping cream.

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