700 going on 1,000

Since launching the Indiana Home Cooks Podcast five months ago, I’ve had over 700 “listens,” and I thank each and every one of you for taking some time to check out my little show. Seeing it surpass the 700 mark, I’ve been wondering, how soon till we reach 1,000? So I’m putting together a push to reach 1,000 “listens” for the podcast.

If you’ve not tuned in yet, it’s very simple. Click here for Apple Podcasts, or here for Stitcher, whichever podcast player you prefer. There you will see the complete list of shows and you can listen to them all, or just the ones that interest you. If you subscribe to the podcast, you’ll get the latest episodes as they are posted. Right now that’s about every 10 days, give or take. There is no cost to subscribe.

If you like what you hear, share it with your friends, on your Facebook page, or on other social media. This blog has sharing buttons at the bottom of each post. Feel free to share it  with someone who might like Indiana Home Cooks.

Finally, if you have suggestions or ideas for future shows, let me know. You can reply on my Facebook page, Twitter, or send me an email: susanmintert@gmail.com.

Thank you again for your support of Indiana Home Cooks. I hope to hear from you with your feedback, and I’ll keep looking for new stories of food and drink in the Hoosier State to share with you.

Soup’s On! With Katy

We are talking soup on this edition of the Indiana Home Cooks podcast. Please check it out and hear how much fun Katy and I had in the kitchen! She showed me her family’s favorite Italian Sausage Minestrone. It’s from the Taste of Home website. Remember, substitute your favorite beans if you don’t like the white beans called for. Katy uses dark red kidney beans. They look much prettier, in our opinion!

Katy’s Italian Sausage Minestrone

Many years ago, I subscribed to the Taste of Home magazine. My recipe file has several recipes clipped from that publication. I no longer subscribe to any food magazines, although I have considered signing up for Bon Appetit or Food & Wine. For now, my food magazine browsing is confined to the waiting room at the doctor or dentist office. If I see something that looks good, I whip out my phone and take a picture of it.

It really steams me when someone rips out the recipe!

Here is the process for my chicken stock, using bone-in, skin-on chicken thighs. First I browned the thighs for a few minutes in a little oil in a heated stockpot. Here they are after browning:

Here is the bottom of the pot after browning the thighs, before and after de-glazing. That is, deglaze the pan by adding a little water, allow to cook a few minutes while scrapping up the bits from the bottom of the pot. :

 

That is the beginning of your chicken stock. Add everything else back to the pot–onion, celery, and half a lemon (if you have one), an extra chicken breast, salt & pepper, oh, and there’s a bay leaf in there! Cover this with more water and bring to a simmer:

After about an hour of simmering, turn off the heat, remove the meat to a cutting board and let it cool until you can handle it. Remove all the meat, throw away the bones & skin, drain the broth and use for soup, gravy, sauce, or freeze it for later. By browning the thighs first, you give your broth extra flavor and a little extra richness. Enjoy!