Chicken Noodle Stew & rutabaga fries - FAILSAFE

While FAILSAFE is proving to be boring, my experience with alternative and limited cooking is serving us well. 

Chicken Noodle Stew

• 1 lb chicken, boneless (save bones for broth)
  
• 2 stalks celery
  
• 3-5 green onions
  
• several tablespoons parsley
• 2 cups chopped brussel sprouts
• 1 pint chicken bone broth (homemade)
• 2 tsps arrowroot powder
• 1lb bag rice noodles (we like fusili or penne)
• sea salt
• 1-2T organic canola or safflower oil (or rendered chicken fat)

While boiling water for noodles, saute parsley, green onions & celery in oil. Add chopped up brussel sprout and chicken stock and sea salt. When soft and bright green, spoon into food processor. Fry chicken with a little bit of chicken stock. When cooked, place on cutting board to rest. Heat remaining chicken stock and whisk the arrowroot into it. Cook on low, stiring, until it starts to thicken. Pour into food processor with veggies and blend. When noodles have been cooked and rinsed, pour over noodles. You can pour the veggies over the noodles in a casserole dish and bake for 10-20 minutes for that gooey casserole feeling. 

Rutabaga Fries

• sea salt
• rutabaga
• canola or safflower oil

Preheat oven to 400*F. Peel rutabaga and cut into shoe-string sized fries. Coat two cookie sheets with oil. Spread fries evenly over pan in a single layer. Bake at 400*F for 15-20 minutes. Flip and cook at a lower temperature (325/350) for another 5-10 minutes until soft. These weren't crispy like I wanted - I think I used too much oil. Food for thought. The kids loved them, however.