ACCOUNTANT BY DAY

Our 1955 Frigidaire range is not working properly anymore, after serving us faithfully for over a year. The heating element went out and we can’t find anybody who actually has the part in stock. Apparently it is back ordered nationwide. No one can tell us how long we’ll have to wait, either. Almost two months ago, one online parts store told us it could be two months or six months, they had no idea. Since it would be nice to not have to buy a new stove, we have simply waited. In that time, we have only been able to prepare foods that can be cooked on the stovetop, in the smoker, or in the slow cooker.

This has been both good and bad. The bad part is pretty obvious. Our range of foods has become pretty limited. No casseroles. No lasagne. No bread. No cake. No muffins. No brownies. No meatloaf. I know, it sounds like without brownies or meatloaf, we must be subsisting on next to nothing. The good part is that we’ve tried some recipes we wouldn’t have before, simply because we’re looking for stuff we can actually cook without needing the oven. We can still use the oven a little bit to warm rolls and that type of thing, by turning on the broiler for a little while to preheat it. But it’s been a couple of months now with no oven. And I’m getting kind of tired of it. I actually miss tuna casserole. I think we might just have to buy a new stove sometime soon. I don’t want to eat soup all summer. Anyway, I thought I’d share one of the rather good recipes I have made a couple of times. I also made up a terrific chicken mushroom soup.

Two Potato Chicken Soup

• 1 tsp canola oil
• 1 medium onion, chopped
• 1 small can apple juice (about 5-6 oz)
• 3/4 lb boneless, skinless chicken breast
• 1 medium sweet potato, peeled and chopped
• 2 medium potatoes, peeled and chopped
• 4 carrots, peeled and sliced
• 1 32-oz carton Kitchen Basics chicken stock
• 1 tsp dried thyme
• salt to taste

First of all, let me explain something about the Kitchen Basics stock. It is expensive and totally worth it. You will notice this when you pour it out of the carton for the first time. Other brands of broth or stock are a pale yellowish color. This stuff is high octane. I’m not a huge name brand person for most things, but for this, accept no substitutes!

While cutting the vegetables, start a soup pot heating over medium heat. Cut up the onions first. Add the oil to the pot and saute the onions for a few minutes until they begin to turn translucent, stirring occasionally. Add the can of apple juice and deglaze the bottom of the pan. Add the chicken breast and let it poach in the liquid while you cut up the potatoes and carrots. When they are cut up, add them to the pot and pour the chicken stock in. Add the thyme. Bring to a boil and simmer for about 20 minutes until the vegetables are tender. Pull the chicken out of the pot with a fork and slap it on a cutting board.  Using the fork to hold it in place, use a sharp knife to cut it into bite-sized pieces.  Return the chicken to the pot.  Salt to taste and serve with crusty bread or rolls.