1 fish bouillon cube

herb seasoning

veggies of your choice

 

Bring about 2 cups water to boil and add bouillon cube and sprinkle general herb seasoning to taste

Chop fresh veggies (I use broccoli, cauliflower, chinese flat pea pods, or carrots, green beans, and corn typically) and throw them into the boiling water for a few minutes then scoop out - don't drain too much cuz liquid has good flavor. I sprinkle with additional salt because I am a salt freak. :)

 

Sometimes I start with diced onion and crushed garlic in a little olive oil, brown the onion and garlic, add a bit of salt, perhaps some crushed ginger if you like it. Then add some water (half cup or so), bring to boil, and toss in veggies - cover and steam on med high.

 

If you want, you can add golden rice to the water and cook for about ten minutes before adding the veggies.

 

Another addition is chopped chicken breast - steam the breast, dunk in cold water, then chop.  Use the chicken water as your water or the veggies with seasoning. Stir fry the chicken in the onion and garlic before adding water and veggies.

Fresh Garlic - 10 pieces

Fresh Ginger - same volume as garlic

Salt - a lot more than you think

Chicken - drummettes and drumsticks are best

 

Chicken can be fried, roasted, or barbecued, depending upon your fancy and fat tolerance.

 

Smash the garlic, ginger and salt together - I use mortar and pestle, but blender, food processor, etc are fine.  Just be sure to use fresh garlic and ginger rather than from a jar.

I do not measure the salt, but POUR it in when smashing the garlic-ginger mix. Probably amounts to about a tablespoon... Mix should be decidedly salty, but experiment to find your taste.

 

Put mixture into pan and heat it up - add about 1/2 cup water and a bit of oil.

Wash the chicken and make fine slices in the skin, then toss into pan with garlic/ginger.

Lower the heat and simmer the chicken til cooked.

 

Then - fry, barbecue, or roast the chicken. Don't need to cook long as they are already cooked through.

 

Sounds weird, but tastes good. 

But hey - use chicken broth if you like... That's always good too. I use that for a lot of soups.

Thank you for posting these, Scott.  I'm going to try the chili this weekend. 

Gringo Green chili with pork

In a large skillet, brown 3 lbs of pork loin cut into 1 inch cubes in hot olive oil. Remove pork and sauté one large minced onion and six cloves of minced garlic. Return pork to skillet. Add one 14 oz. can of chicken broth and one can of beer. Simmer slowly until pork is very tender. Remove pork and reduce liquid by half. Add one 28 oz. can of green enchilada sauce and one small can of diced green chili. Thicken slightly with 1 tablespoon of corn starch mixed thoroughly in one cup of water. Return pork to skillet and simmer for ten minutes. Season to taste with salt and pepper.

This is great in a bowl or served as a burrito, enchilada style with shredded cheddar cheese.

My mother-in-law is latina and makes this but this is my own version, thus the "gringo" label.

My wife tells me mine is better, but not where her mother can hear it.