What do your meals look like (show me pictures)....
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Vegetarian Jambalaya from the freezer with salad and some leftover Aji Verde from a Peruvian chicken dish I made for my husband this evening. Mix of cuisines but the sauce worked strangely well! 😂
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Egyptian goulash and greek salad.
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Possibly an odd combination - Roasted Courgettes & Tomatoes mixed with Broad Beans & Peas, all tossed in an oil free vegan Pesto. Couple of vegan Smoked Sausages and a big dollop of Dijon.
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Pasta with ground beef, some Parmesan and goat cheese. Veggies on the side.0
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In whatever order MFP deems worthy:
Cherry cobbler
Homemade falafel with tzatziki and Greek-ish salad
Southwestern quinoa and black bean salad
Roasted tomato cornbread5 -
Frittata — used some diced sausage, sweet pea greens, grape tomatoes, spinach. Lots of herbs and some misfit leftovers. 🤗
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Penne with Asparagus,Spinach & Tomato tossed in Oil Free Pesto.
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Happy Thursday!
Brunch: grilled liver with grape tomatoes, onions, harissa & garlic. Duck egg & side of fresh beets w/ arugula.
Açaí-dragonfruit- blueberry greens/flax shake on side.
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Make a whole small chicken
Then use it in weekly prep
With apple, cinnamon, honey onion, apple cider vinegar and right rice (3 of these)
In a salad
With potatoes and random vegtables (2 of these)
Maybe I could have done a soup with the bones? Idk, I only had half of a plan5 -
Make a whole small chicken
With potatoes and random vegtables (2 of these)
Maybe I could have done a soup with the bones? Idk, I only had half of a plan
That roast chicken looks great!!!
You just reminded me I want to get a new crock pot - I use the bones for flavor.
I tried making bone broth .. never works for me. I leave it to the professionals lol1 -
Caesar made with grilled romaine and garnished with some salmon mi cuit pulled out of the freezer. Followed by a little linguine alla vodka.
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Safari_Gal_ wrote: »
That roast chicken looks great!!!
You just reminded me I want to get a new crock pot - I use the bones for flavor.
I tried making bone broth .. never works for me. I leave it to the professionals lol
Thanks! It was tasty and lean (maybe a little dry). I don't know what to do with bones either, so that's a good quest for next time.0 -
@EyeOTS
Roast chicken breast can be a bit dry because the cooking time for legs and breasts are different. By the time the legs are done, the breasts are overcooked and dry. This can be solved by spatchcocking the chicken. This means with a pair of strong scissors cut down one side of the back bone. You might need to tear a little where the thigh meets the back bone. Place skin side up on your oven tray and with your palm press down on the breasts until you hear a crack and the bird flattens out. Roasting in this position makes use of the fact that a conventional oven is cooler in centre (where the breasts are) and hotter along the perimeter (where the legs are).
I save all my chicken bones in a ziplock in the freezer I call the "bone bag". When it is full, I roast off the bones in the air fryer for 20 minutes then dump in a big pasta pan with a quartered onion (skin and all). If you keep a bag in the freezer for saving up clean veggie waste such as peels and stems toss that in too. Gently simmer with water on low for 5 or 6 hours to extract maximum flavour. The last 30 minutes turn up heat to a furious boil to concentrate the stock so that it takes up less room in the freezer. Strain, portion and freeze. I mostly use my broth for risottos. If you will be using it for consome and want a cloudless stock, google "egg white raft" for instructions on how to clarify homemade stock.3 -
Ginger & Lemon Stirfry Veg (leek, red pepper & mushrooms) with Quorn. Served with extra lemony couscous! 🍋
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Extra crispy skin - Copper River salmon with a blueberry scallion compote and sautéed red kale.
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Salad of romaine, honey dew melon and smoked chicken with vinaigrette as antipasto. Primo of macaroni with the leftover vodka sauce from last night. Motivation for doing pasta alla vodka last night was leftovers management. We had some double cream leftover from making panna cotta to use up.
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@acpgee that's very helpful, I will have to look into it. This came out good enough to give another try, but that sounds like an improvement.
I forgot to mention that spatchcocking a roast chicken cuts down oven time dramatically. Use a meat thermometer, ideally. Chicken is safe to eat at 72C but if you are going to rest it for 5 minutes before carving the internal temperature will continue to rise so you can pull the chicken out at 69C if you keep an eye on thermometer after it is out of the oven.
When I spatchcock a whole chicken it takes maybe 25-40 minutes in the oven depending on size as opposed to 45-60 minutes. in the usual position.1 -
Dinner party at my place. Beef lok lak, Cambodian street corn, English summer pudding.
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