Re: Cooking Time
Part 4: Soup.
Yeah, you have stock, you can make soup. Soup is easy. Pretty much cook or boil vegetables in chicken stock and water. Done. Cream soups are different and you add milk or cream, but I'm not big on those - except chowder. But I'll give you a couple of quick ones.
Fry potato (3-4 medium size) and onion (2-3) in butter. Add stock and water in equal parts. Add pinch of salt and pepper and a tbsp (or as I do, glug) of soy sauce. Simmer for 20-30 minutes to allow flavours to infuse and to reduce somewhat. Then, in appropriate amounts, put soup in food processor/blender and blend to a mush. Put back on heat to make it warm and eat.
OR, place soup in oven safe bowl, put slice of bread on top with cheese of your choice - toast and melt. French Potato-Onion soup.
One of my favourites. Add olive oil, onion, clove of garlic, celery, carrot, zuccini, mushroom (all vegetables are optional and can be replaced), to pot and saute until onions are soft. Add stock and water (1:1), tomato paste (depending on size of soup, 1 of those small cans or half of it) tomato (canned or 3-4 fresh), shredded cabbage, beans or peas, salt, pepper, oregano, basil, thyme, sage, 1 cup or so pasta of your choosing. Simmer til cooked and hot. You can also add sausage or some other meat if you like.
And there you go. If you are just one or two people, this could pretty much do you for a week, easily.