Other things that I regularly do with stock are:
Cheese sauce for a casserole, etc.
And, gravy. Au jus or just a pan sauce with any meat that you make, or a thickened type for potatoes, biscuits, or with rice. You can make meat strips or chicken bites in gravy to go over mashed potatoes or rice, or noodles, too.
Also, veges. I make pan cooked Brussels, for example. I pan cook halved Brussels and onions to get a little brown on them. Then, start adding stock 1/2 cup to a cup at a time, or so, depending on number of Brussels, and pan size. As it cooks out, add more, stir as you go, and when the veges are truly cooked well, let the last broth that you added cook down. When there's basically a thick syrup left, it's done. I only add salt, a small amount of pepper, and a tiny pinch of sugar for balance, so that the flavor of the vegetable really comes through.
Those sound like good meals...and healthy.
Penne is great for meals like that.
It's funny how some foods just don't taste right when someone else makes it, like Schwan's fried rice.
Sometimes a stronger marinade is still good in the end. There was a dish that I would order at a Japanese restaurant. Everything was very delicate in flavor, except for this teriyaki beef. The sauce was so strong that I laughingly called it, 'gasoline' sauce.
But, they served it with all plain and refreshing sides to balance it. White rice, lettuce, fresh orange, etc. It worked.
Oh, I want a burger with Tater Tots and salad! lol! Or, with fries, coleslaw, and corn.
Have a great food week!
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