Your getting a couple of extra cooking tips this time besides the stew recipe! 
![](https://cdn.steemitimages.com/DQmPowaTFYLfJgJ9wMKTrBvFxU18ioLFkdRaj1Ns8hLutQp/image.png)
A few recipes in my portfolio I do a few days after having made grilled chicken , this stew recipe is tasty healthy.

First NEVER EVER EVER USE BOUILLON OR BROTH FROM A CARTON... THE SALT LEVELS ARE INSANE, 
BETTER TO MAKE THE DISH VEGAN BY USING WATER AND SPICES AND A LITTLE SALT FREE BUTTER.

THE KEY TO GETTING THE BROTH IS:
When grilling chicken I. make sure that I put it above a base filled with water, to catch all the drippings.
When the chicken is done,
![](https://cdn.steemitimages.com/DQmWxTQwbabM6aMbFiqycBsNsa6nLFaFigSejveTfu6wqHJ/image.png)  I scrape basin with a spatual.
Then pour the drippings into a jar let it sit till open till it gets  to room temp then

2 tips:
 - You can store in the fridge and use the that broth in a recipe in the 5 days.  or  You can freeze it and use it 5 months to a tear from now.
 - Don't grill with adding salt so you will decrease the salt in the first recipe and not adding a majority of the salt to the next recipe.

Now you won't be pouring that bit of gold left over from you grilling! 
This is the first of a few recipes I'll publish in the next few weeks:
![](https://cdn.steemitimages.com/DQmNnkVvvwMcg7tJJpkCn82DuScpcWbHXUvHRpwGceRRzdg/image.png)
Chicken Flavored Escarole and Mushroom Stew.

Ingredients:
  - 2 tablespoons extra virgin olive oil
  - 3 or 4 cloves garlic, finely minced (about 1.5 tablespoons)
  - 1/2 cup chopped onions
  - 4 cups coarsely chopped escarole (about one head)
  - 6 cups chicken or vegetable stock, or (water with extra spices and 1 teaspoon unsalted butter)
  - 2 cups water
  - 6 ozs Fresh Baby Bella or White Button or 1 small Portabella cap (sliced)
  - 1/2 cup rice (I like using a mix with wild, but jasmine or sushi rice works)
  - 1 dash Salt 
  - 1/2 teaspoon Cumin
  - 2 dashes freshly ground black pepper 
  - (optional) 2 tablespoon Freshly grated Parmesan cheese, sliced hot house tomato
![](https://cdn.steemitimages.com/DQmNnkVvvwMcg7tJJpkCn82DuScpcWbHXUvHRpwGceRRzdg/image.png)
Preparation

   - Put 2 tablespoons oil in a large, deep saucepan over medium heat. 
   - When oil is hot, add minced garlic and cook until fragrant, about 2 minutes. 
   - Add onions and continue to cook, stirring frequently, until softened, about 5 more minutes. 
![prewilt.jpg](https://cdn.steemitimages.com/DQmdgQdYHFYQ2h6E36r38uC6P88MU2UdmvMtbj4gs8Edbc3/prewilt.jpg) pre-wilt
   - Add escarole + mushrooms and cook, tossing gently, until it begins to wilt, about another 4 minutes.
![wilted.jpg](https://cdn.steemitimages.com/DQmWjGd4TTWoQYVHBRj4vFxNLygNqd1v4u2bsTdHoKK8Z2h/wilted.jpg) post wilt
   - Add stock, water and rice to the pan, bring to a boil.  
   - Lower the heat, cover and cook about 10 minutes 
   - Add Cumin, Pepper and Garlic powder 
   - continue to cook for 10 min or until rice is tender.
   - When rice is cooked through, season soup with salt and pepper, 
      top with a sliced tomato and grating of Parmesan (not shown in pic.)
![](https://cdn.steemitimages.com/DQmNnkVvvwMcg7tJJpkCn82DuScpcWbHXUvHRpwGceRRzdg/image.png)
Makes 4 or 5 servings

Because of the options I can't give exact numbers, but a filling meal for:
Sodium < 60 mg
Calories < 130 cal
much fiber very low sugar....

Yummy! ![images_351.jpg](https://cdn.steemitimages.com/DQmYLkUH8U6oC9K7qyfLUpq7KeLR5h2mDFu5pHaQQTVCmVW/images_351.jpg)

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