Chicken, Kale and Quinoa

I know I have been talking about this all week, so I finally centered on what to do with these ingredients. As I have mentioned before, I am not really able to eat pasta anymore. This makes me a little sad because I really like chicken noodle soup. I have been learning that high protein carbs are much easier for me. Today, I decided to make chicken soup with quinoa instead of noodles.

 Chicken Kale Quinoa Soup

•  3 cups cooked chicken*, shredded
•  4 cups homemade chicken stock*
•  4 cups homemade vegetable stock*
•  3 medium carrots*, sliced
•  1/2 large turnip*, diced
•  1 large bunch kale*, washed and torn
•  2 cups cooked quinoa

 Place first 5 ingredients into Crockpot. Cook on HIGH about 3 hours or until turnips are almost cooked. Add kale and cook until leaves are bright green. Add quinoa and heat through.

*CSA ingredients 

Vegetable Stock

Today, I decided to try my hand at making vegetable stock. I received 5 ears of com this week and undertook to cut the kernelsfrom the cobs. Ihad read, somewhere, that the stripped cobs can be used to make vegetable stock. I also had some leftoveronion which I chunked up to add to the cobs. When I looked at the rest of my produce stock, I found carrots, radishes, and roasted garlic, as well as a blend of fresh herbs (thyme, sage & rosemary). I decided this blend would make a lovely stock.

 Slow-cooker Vegetable Stock

•  5 corn cobs*, stripped of kernels
•  1/3 large sweet onion*, cut in chunks
•  2 large late carrots*, cleaned and cut in chunks
•  6 radishes*, cut in half
•  6 cloves roasted garlic
•  1 bunch fresh herbs (thyme, sage, rosemary)
•  kosher salt
•  Water

 Place all vegetables and herbs into slow-cooker. Add water to cover. Cover and cook 3-4 hours on HIGH. Adjust seasoning. Cook 10-15 minutes longer to blend flavors. Drain stock into a bowl; draining through a sieve or colander. Cool and freeze for later use.

*CSA ingredients