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Posted
3 minutes ago, cintinative said:

 

Did you serve it as a side then? Or how do you serve it?  😃

Yes as a side. I also used some of the leftovers on a pizza. 

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Posted

I've always struggled to make a scratch chicken soup that I liked, but I think I did it this week!  This is the best chicken soup I've ever made, and best homemade recipe I've had:

Bones from 1 rotisserie chicken (we picked the meat off to put on top of salads)
in the Instant Pot with 1 quartered onion, 1 stalk broken celery, 2 carrots , water fill 2/3-3/4 of the pot>
High pressure cook for 90 minutes, let cool on its own, strain for broth.

In a frying pan, cook 1 large yellow onion with 1 small package boneless skinless chicken thighs. 
While the chicken was cooking, I put the broth in a stockpot with
1/3 C chicken seasoning,
1/4 C cornstarch (mixed with water into a runny paste),
1 bag frozen mixed veges,
1/2 C wine,
1/3 C balsamic vinegar,
1 can evaporated milk.
Chop the cooked chicken and toss in into the stockpot with the cooked onions; boil until slightly thickened.

I wanted dumplings, but didn't have any easy mix, so I chopped up a can of crescent rolls into rounds and placed them on top for the last 15 minutes.

The seasoning mix that I use over chicken on the grill or in the oven:

Chicken Seasoning Mix

 

1⁄3 cup table salt  
3 12 teaspoons sugar
1 12 teaspoons cornstarch
1 12 tablespoons celery salt
1 tablespoon paprika
1 12 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon ground turmeric
18 teaspoon cayenne pepper

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Posted

I haven’t been cooking anything new, but 17yo dd has been.  She has to eat gluten-free, so she’s been trying some new things.  She is really loving Gluten Free on a Shoestring’s recipes.  Their cinnamon roll recipe turned out really yummy.

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Posted

We've been cooking a lot! My son is home from college, and that means we also eat bigger meals. I think we're spending more money on food now than usual. We've been able to mostly maintain low carb even while being stuck at home. Here are some of our recent favorites:

Salmon with a dijon garlic sauce

Stuffed mushrooms with cream cheese

Cabbage slaw with healthy dressing

Chipotle Sofritos copycat recipe (kind of, this one adds corn)

And I found an old favorite, Turkey Mushroom Blue Cheese Burgers.
1 lb. lean ground turkey
8 oz. fresh mushrooms, finely chopped
1 onion, finely chopped
1. T. oil
2 T. soy sauce
1/2 t. kosher salt
1/4 t. pepper
4 oz. crumbled blue cheese
Mix all ingredients together. Form into 6 patties. Pan fry just over medium heat for 6 mins. per side.

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Posted

I spent the week perfecting my at-home take out falafel recipe.  

For the falafels: https://minimalistbaker.com/easy-vegan-falafel/  I'm making them from dried/soaked/instapotted chickpeas

In a pocket bread of some kind, spread some hummus.  Add lettuce, thinly sliced red onion, cucumber slices, bell pepper slices, and falafel balls.  Squirt some sriracha in there if you like spicy. Add a dollop of plain yogurt or soy yogurt for fully vegan.  So good.  I've basically been living off this.  

 

 

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