...the
chicken is cool enough to handle pull off all the meat. The juicy poached
chicken meat is wonderful in
chicken noodle soup,
chicken salad, enchiladas, moles, tacos, curries,
chicken pot pie, pasta dishes, etc. Alternately, you could let the poached
chicken cool for about five minutes and then just pull it apart into the main eight pieces (two each of breast, thigh, drumstick and wing) and serve with the broth and some potatoes and a green salad. ......
Read more »
...just take 3-4 minutes to cook, like green beans or peas) and cook for 3-4 minutes. Drain those and add to the potatoes and carrots and set aside. Now add the remainder of the coconut milk and
chicken stock (or water or broth) and mix well to integrate the curry paste into the liquid. Bring it to a simmer. Add the
chicken and reserved vegetables and heat it through. Add the whole basil leaves, if using. Serve hot over rice.......
Read more »
...“pesto” or “quinoa” or
“chicken”. Use the Recipe Characteristics Tags under the vegetable list for things like “vegan”, “gluten free”, “desserts” and more. Use the Save Recipe button to the right of each recipe title to save recipes to your sidebar under My Recipe Box. What’s this vegetable? If you’re getting a CSA/Farm share or browsing a farmers market or produce section you may see unfamiliar vegetables. Each vegetable page in the sidebar offers an overview and storage tips......
Read more »
... Broccoli, Potato, Celery & Cilantro Salad w/ Aioli Dressing (aioli) Caldo Verde (Cabbage/Kale & Potato Soup w/ Chorizo) (veggie bouillon, sausage in freezer) Celery & Chickpea Salad (cooked chickpeas) Chard, Leek, White Bean & Cilantro Soup (over garlicky toast w/ an egg on top) (cooked beans, veggie bouillon)
Chicken Noodle Soup
(chicken stock) Cook-with-what-you-have Fried Rice (cooked rice) Green Curry w/ Broccoli Kale & Potatoes Baked w/ Tomatoes & Bacon (roasted tomatoes, bacon in freezer) Minestrone (cooked beans, roasted......
Read more »
...pea shoots And as per usual, I used my homemade veggie bouillon instead of
chicken or vegetable stock, adding another layer of green. Very Green Risotto I love the ratio of greens to rice in this dish. It is light, fresh and lovely and you can substitute with other greens (see above). It really doesn’t take that much time and is so worth the bit of effort of stirring and adding broth occasionally for 20 minutes. If you’re using......
Read more »
This is really an impossible claim as kids palates are as varied as can be, however, these dishes have more often than not been enjoyed, or at least consumed, by children I regularly or occasionally feed. Broccoli &
Chicken Quesadillas Broccoli Fritters Broccoli Mac and Cheese Cabbage Pancakes (Okonomiyaki) Cauliflower Mac and Cheese Cauliflower Pasta “Risotto”
Chicken Noodle Soup
Chicken (or Tofu) and Vegetable Teriyaki Chickpeas & Pasta Coconut Rice with Corn Corn & Zucchini Fritters Cornbread Eggy......
Read more »
...delicious with some
chicken or prawns if you want to dress it up a bit and make it heartier. Green Curry Summer Squash Soup –inspired by Super Natural Everyday by Heidi Swanson Seves 4-6 4 medium zucchini or other summer squash like yellow crookneck or patty pan, sliced into 1/2 inch half-rounds 1/2 a medium onion (sweet or regular yellow onion), thinly sliced 4-5 small potatoes, scrubbed and cut into small dice 3 cloves garlic, minced 1......
Read more »
...quick parsley sauce garnish is a perfect example. Note: While keeping sausages, bacon, fish, etc. in the freezer does not fit neatly into this category, it does similarly enable flavorful meals to come together quickly. Homemade Veggie Bouillon Paste: To use as stock/broth for any kind of soup, stew, risotto; to cook grains; as a rub/marinade for meat or fish, etc.
Chicken Stock: For
chicken soup, any soup, risotto, braises, sauces, etc. Cooked Beans: For use......
Read more »
...tortillas and
chicken (superb
chicken with the most beautiful yellow fat) set me up. The local fish market rounded things out. I cooked day after day, each morning a frittata repurposed the leftovers from the night before. I didn’t miss my very-well-stocked home pantry. It was a much-needed reminder of how little we need to nourish ourselves well (if we have the means to purchase basic ingredients, that is); how very versatile a frittata is; that people (at least this......
Read more »
...seeds. Add 1 tablespoon of white or yellow miso to the dressing and reduce (or eliminate) the salt. Leftover
chicken is a nice addition. Serves 4 1 small bunch kale, washed and shaken dry but no need to thoroughly dry 2 cups cooked or canned chickpeas, drained 2 small green onions, trimmed and thinly sliced 1/2 cup toasted sunflower seeds or chopped toasted almonds or walnuts (see variations) 2 garlic cloves, minced 1/2 teaspoon sea salt or more......
Read more »
…the chicken is cool enough to handle pull off all the meat. The juicy poached chicken meat is wonderful in chicken noodle soup, chicken salad, enchiladas, moles, tacos, curries, chicken pot pie, pasta dishes, etc. Alternately, you could let the poached chicken cool for about five minutes and then just pull it apart into the main eight pieces (two each of breast, thigh, drumstick and wing) and serve with the broth and some potatoes and a green salad. …
…just take 3-4 minutes to cook, like green beans or peas) and cook for 3-4 minutes. Drain those and add to the potatoes and carrots and set aside. Now add the remainder of the coconut milk and chicken stock (or water or broth) and mix well to integrate the curry paste into the liquid. Bring it to a simmer. Add the chicken and reserved vegetables and heat it through. Add the whole basil leaves, if using. Serve hot over rice….
…“pesto” or “quinoa” or “chicken”. Use the Recipe Characteristics Tags under the vegetable list for things like “vegan”, “gluten free”, “desserts” and more. Use the Save Recipe button to the right of each recipe title to save recipes to your sidebar under My Recipe Box. What’s this vegetable? If you’re getting a CSA/Farm share or browsing a farmers market or produce section you may see unfamiliar vegetables. Each vegetable page in the sidebar offers an overview and storage tips…
… Broccoli, Potato, Celery & Cilantro Salad w/ Aioli Dressing (aioli) Caldo Verde (Cabbage/Kale & Potato Soup w/ Chorizo) (veggie bouillon, sausage in freezer) Celery & Chickpea Salad (cooked chickpeas) Chard, Leek, White Bean & Cilantro Soup (over garlicky toast w/ an egg on top) (cooked beans, veggie bouillon) Chicken Noodle Soup (chicken stock) Cook-with-what-you-have Fried Rice (cooked rice) Green Curry w/ Broccoli Kale & Potatoes Baked w/ Tomatoes & Bacon (roasted tomatoes, bacon in freezer) Minestrone (cooked beans, roasted…
…pea shoots And as per usual, I used my homemade veggie bouillon instead of chicken or vegetable stock, adding another layer of green. Very Green Risotto I love the ratio of greens to rice in this dish. It is light, fresh and lovely and you can substitute with other greens (see above). It really doesn’t take that much time and is so worth the bit of effort of stirring and adding broth occasionally for 20 minutes. If you’re using…
This is really an impossible claim as kids palates are as varied as can be, however, these dishes have more often than not been enjoyed, or at least consumed, by children I regularly or occasionally feed. Broccoli & Chicken Quesadillas Broccoli Fritters Broccoli Mac and Cheese Cabbage Pancakes (Okonomiyaki) Cauliflower Mac and Cheese Cauliflower Pasta “Risotto” Chicken Noodle Soup Chicken (or Tofu) and Vegetable Teriyaki Chickpeas & Pasta Coconut Rice with Corn Corn & Zucchini Fritters Cornbread Eggy…
…delicious with some chicken or prawns if you want to dress it up a bit and make it heartier. Green Curry Summer Squash Soup –inspired by Super Natural Everyday by Heidi Swanson Seves 4-6 4 medium zucchini or other summer squash like yellow crookneck or patty pan, sliced into 1/2 inch half-rounds 1/2 a medium onion (sweet or regular yellow onion), thinly sliced 4-5 small potatoes, scrubbed and cut into small dice 3 cloves garlic, minced 1…
…quick parsley sauce garnish is a perfect example. Note: While keeping sausages, bacon, fish, etc. in the freezer does not fit neatly into this category, it does similarly enable flavorful meals to come together quickly. Homemade Veggie Bouillon Paste: To use as stock/broth for any kind of soup, stew, risotto; to cook grains; as a rub/marinade for meat or fish, etc. Chicken Stock: For chicken soup, any soup, risotto, braises, sauces, etc. Cooked Beans: For use…
…tortillas and chicken (superb chicken with the most beautiful yellow fat) set me up. The local fish market rounded things out. I cooked day after day, each morning a frittata repurposed the leftovers from the night before. I didn’t miss my very-well-stocked home pantry. It was a much-needed reminder of how little we need to nourish ourselves well (if we have the means to purchase basic ingredients, that is); how very versatile a frittata is; that people (at least this…
…seeds. Add 1 tablespoon of white or yellow miso to the dressing and reduce (or eliminate) the salt. Leftover chicken is a nice addition. Serves 4 1 small bunch kale, washed and shaken dry but no need to thoroughly dry 2 cups cooked or canned chickpeas, drained 2 small green onions, trimmed and thinly sliced 1/2 cup toasted sunflower seeds or chopped toasted almonds or walnuts (see variations) 2 garlic cloves, minced 1/2 teaspoon sea salt or more…
