Chickens are a staple in my family. However, buying chicken parts can be VERY expensive over here, so I usually try to buy chicken parts (chicken breast, wings etc) only when there is a good deal out there.
I usually buy whole chickens. Two whole chickens make at least 5 to 6 meals in my family.
Trying to take a chicken appart is... well... sort of an adventure at first. A few years ago I tried it and it took me something between 30 to 45 minutes for a chicken. Definately not worth the hassle and I just bought pre-cut chicken pieces.
However, since I love watching the butcher at work I realized that some use just a knife and it takes them less then a minute to take a chicken appart. Now, that is what I call effective.
I got talking to one of them and he told me that he uses a special knife.... I bought myself a very sharp knife (not the one he told me to get cause I didn't get to that shop yet), but what a difference. I think that I need something like 10 minutes now per chicken to take it appart and get it all packed away....
The good thing is, that some of the things are already automized:
The thighs are usually packed all in one bag - sometimes I already put in the marinade - and makes up 1 full meal for the four of us and left overs for a meal for me to take to work (and sometimes I have enough to serve the kids the next day too).
The wings I either throw in with the thighs or collect in a seperate bag (in the freezer) so that I have enough for a meal.
The breast I usually play around with - sometimes I mince the meat, or I make chicken nugets, I cut it up into cubes or stripes for all kind of recipes. But from two chickens I get easily 2 to 4 meals out - depending on what I cook.
And then, last but not least, I always, always dump the bones (sometimes the skin... depending how clean (from feathers) it is) into a pot. I add water and boil it for quite some time, adding water as neccessary. When the "stock" is cooked, I strain it. If I really can be bothered I pull off any meat I can to be used in the soup. You will be surprised about the amount of meat you get out of it.
This stock is the basis for many a soup.... if I really cannot be bothered to make a soup right there and then (or the next day), I just freeze it. The soup usually lasts for 2 meals.
Soooo, today, I took care of the chickens I bought. And while I am writing this, the stock is boiling, the chicken thighs, wings, and half a chicken breast is in the freezer for future uses. The other half of the chicken breast is to be used for a curried lentil and chicken soup. One chicken breast was used to make chicken with cashew nuts
Sunday, October 14, 2012
Chicken with Cashew
This recipe was inspired by... well... really my pantry. For some time I have been wanting to make something sort of chinese inspired which uses chicken and cashew nuts. So today I came up with this really quick and healthy dish that you can make while the rice is cooking. This made enough for 4 adults.
You can serve it with rice, egg-fried-rice, noodles (or a noodle dish).
1 chicken breast - skinned, deboned and cut into cubes
1 large onion - diced
3-4 garlic teeth - sliced
1 tsp minced ingwer
3 handfull cashew nuts - I buy it loose and shook it out of the bag, so this is an aproximation
3-4 handfull frozen green beans - again, just shook it out of a bag and eyeballed it
1 tbs oil
3 tbs soy sauce (I use sodium reduced)
1 tbs rice vinegar
1-2 tbs mirin (sweet japanese cooking sauce)
1 tsp potato starch
Salt and pepper to taste
Heat the oil in a large skillet over high heat. Fry the onions and ingwer, stirring constantly, until the onion is golden. Add the garlic and fry for about 30 seconds (be carefull not to burn the garlic as it turnes bitter)
Add the cashew nuts and fry for about 1 or 2 minutes. Add the chicken and fry for about 5 minutes, making sure all are cooked from all sides. Add the green beans and fry for another few minutes, stirring frequently.
Meanwhile; mix the soya sauce, vinegar, mirin and starch together. Once the chicken and green beans are cooked through add this mixture and mix well. Season to taste with salt, pepper and soy sauce.
Serve
You can serve it with rice, egg-fried-rice, noodles (or a noodle dish).
1 chicken breast - skinned, deboned and cut into cubes
1 large onion - diced
3-4 garlic teeth - sliced
1 tsp minced ingwer
3 handfull cashew nuts - I buy it loose and shook it out of the bag, so this is an aproximation
3-4 handfull frozen green beans - again, just shook it out of a bag and eyeballed it
1 tbs oil
3 tbs soy sauce (I use sodium reduced)
1 tbs rice vinegar
1-2 tbs mirin (sweet japanese cooking sauce)
1 tsp potato starch
Salt and pepper to taste
Heat the oil in a large skillet over high heat. Fry the onions and ingwer, stirring constantly, until the onion is golden. Add the garlic and fry for about 30 seconds (be carefull not to burn the garlic as it turnes bitter)
Add the cashew nuts and fry for about 1 or 2 minutes. Add the chicken and fry for about 5 minutes, making sure all are cooked from all sides. Add the green beans and fry for another few minutes, stirring frequently.
Meanwhile; mix the soya sauce, vinegar, mirin and starch together. Once the chicken and green beans are cooked through add this mixture and mix well. Season to taste with salt, pepper and soy sauce.
Serve
Monday, October 8, 2012
Dealing with leftovers
Leftovers ... Just the mere sound makes most people cringe. Re-heated food isn't the most favourable thing to eat for most people. A really simple trick to make reheated food taste good is: Adjust the seasoning. Most food goes bland when reheated, so by seasoning it you revive it.
To be honest, I am one of those people who doesn't like eating the same food over and over again (with the rare exception here and there). And yes, a minimum of 5 out of 7 times a week I cook and most of the time it is not what we had the day before. I guess it is no wonder my kids eat a lot of varied foods, they just don't know it any other way.
First, let's think what usually gets cooked too much of?
In my family it is rice, potatoes, vegetables (side dish), beans and lentils. Very often we also have a little bit of meat or chicken that for some reason did not find their way into our stomachs.
So, what can you do when you have cooked too much?
Potatoes
Whether they're baked, cooked or mashed, potatoes can be easely turned into a new meal with ease. In fact, they're just as versatile the second time around as they are the first: Baked potatoes can find new life in a soup, potatoes can be mashed (or mashed potatoes)and form the savory crust in a traditional shepherd's pie or you can turn them into potatoe croquettes. You can also fry left over potatoes, either with onions and garlic, and/or with spices to turn it into a new side dish. And let's not forget that you can always turn it with the addition of a few eggs into a Spanish omlet. I have been known to use left over potatoes and veggies for burgers.
Rice
Rice makes a great left over. When it comes to rice, the sky is the limit with salads, fried rice, croquettes and even desserts like rice pudding. Of course, you can add rice to soup or make a main dish (either with it or use rice as a side dish). Really easy is it if you just freeze it and use it another time.
Pasta
Now, left over pasta is actually the hardest for me when it comes to side dish leftovers. Freezing doesn't work well (not to my experience anyway). Of course, you can always whisk together some kind of sauce, but how many days in a row can you eat a pasta-and-sauce dish? Why don't you try making pies, casseroles, fittatas or pasta salads? Of course, you can always throw them into a soup (I think you are getting the hang of it... yes, soup is a great way to deal with leftovers). All of those ideas are not just easy on your budget since you are using things up that you would throw out, but they are quick to make too.
Chicken and Meat
Don't just heat your main dish up over and over again. For me that is just such a big no-no. Take your left overs and turn them into (yep) soups and stews, salads, use them as sandwich fillings. Or how about shredding them up to use in tacos, buritos and Co? You can always mix them up with pasta or rice for some stir fry or pasta dish.
Beans
If you've got a cup or two of beans left over, you can always freeze them. You can always use them for casseroles, spreads, burgers, soups, Indian or other ethnic food. No matter what, beans can always be used up.
Veggies
Leftover vegetables work wonders in the kitchen. You can turn them into soups, and pies. Or maybe some burgers, put them into casserols or pasta sauce.
Bread
With all good intentions of making bread, I buy my bread. I pay a bit more per loaf, but buy bread that does not have any stabalizers or preservatives. That means that my bread goes stale VERY quickly. However, we hardly ever throw stale bread out. First of all, we simply toast it.
On Friday night we always do the traditional Shabath meal, which involve 2 loafs of Hallot (traditional braided bread). On Saturday morning I make French toast. Any left over is frozen and is reheated as needed/wanted in our toaster - it actually comes out fresh.
Other ideas that use up stale bread are croutons, bread puddings or making bread crumbs. If you have baguette or ciabatta left over you can make stuffed breads, or bruscetta, or a "student style pizza".
Left over pitta bread can be turned into something totally yummi by drizzeling some olive oil over it, add some garlic and herbs (in Israel we use Satar) and grill it for a few moments. Devine....
Fruits
Ok, this, as bread, is not something that you actually make, but sometimes you just have fruits kicking around that you just have no idea what to do with. The easiest is to just turn it into a smoothy. Add some water, milk or yoghurt and you have a good breakfast.
Another one is to just turn it into a muffins or cakes (here a simple fruit cake recipe )
Using left overs does not have to be borring. It is a very economical way of using up what you have anyway. And with a little bit of imagination and practice, you can turn your "blah" into "mmmm"
To be honest, I am one of those people who doesn't like eating the same food over and over again (with the rare exception here and there). And yes, a minimum of 5 out of 7 times a week I cook and most of the time it is not what we had the day before. I guess it is no wonder my kids eat a lot of varied foods, they just don't know it any other way.
First, let's think what usually gets cooked too much of?
In my family it is rice, potatoes, vegetables (side dish), beans and lentils. Very often we also have a little bit of meat or chicken that for some reason did not find their way into our stomachs.
So, what can you do when you have cooked too much?
Potatoes
Whether they're baked, cooked or mashed, potatoes can be easely turned into a new meal with ease. In fact, they're just as versatile the second time around as they are the first: Baked potatoes can find new life in a soup, potatoes can be mashed (or mashed potatoes)and form the savory crust in a traditional shepherd's pie or you can turn them into potatoe croquettes. You can also fry left over potatoes, either with onions and garlic, and/or with spices to turn it into a new side dish. And let's not forget that you can always turn it with the addition of a few eggs into a Spanish omlet. I have been known to use left over potatoes and veggies for burgers.
Rice
Rice makes a great left over. When it comes to rice, the sky is the limit with salads, fried rice, croquettes and even desserts like rice pudding. Of course, you can add rice to soup or make a main dish (either with it or use rice as a side dish). Really easy is it if you just freeze it and use it another time.
Pasta
Now, left over pasta is actually the hardest for me when it comes to side dish leftovers. Freezing doesn't work well (not to my experience anyway). Of course, you can always whisk together some kind of sauce, but how many days in a row can you eat a pasta-and-sauce dish? Why don't you try making pies, casseroles, fittatas or pasta salads? Of course, you can always throw them into a soup (I think you are getting the hang of it... yes, soup is a great way to deal with leftovers). All of those ideas are not just easy on your budget since you are using things up that you would throw out, but they are quick to make too.
Chicken and Meat
Don't just heat your main dish up over and over again. For me that is just such a big no-no. Take your left overs and turn them into (yep) soups and stews, salads, use them as sandwich fillings. Or how about shredding them up to use in tacos, buritos and Co? You can always mix them up with pasta or rice for some stir fry or pasta dish.
Beans
If you've got a cup or two of beans left over, you can always freeze them. You can always use them for casseroles, spreads, burgers, soups, Indian or other ethnic food. No matter what, beans can always be used up.
Veggies
Leftover vegetables work wonders in the kitchen. You can turn them into soups, and pies. Or maybe some burgers, put them into casserols or pasta sauce.
Bread
With all good intentions of making bread, I buy my bread. I pay a bit more per loaf, but buy bread that does not have any stabalizers or preservatives. That means that my bread goes stale VERY quickly. However, we hardly ever throw stale bread out. First of all, we simply toast it.
On Friday night we always do the traditional Shabath meal, which involve 2 loafs of Hallot (traditional braided bread). On Saturday morning I make French toast. Any left over is frozen and is reheated as needed/wanted in our toaster - it actually comes out fresh.
Other ideas that use up stale bread are croutons, bread puddings or making bread crumbs. If you have baguette or ciabatta left over you can make stuffed breads, or bruscetta, or a "student style pizza".
Left over pitta bread can be turned into something totally yummi by drizzeling some olive oil over it, add some garlic and herbs (in Israel we use Satar) and grill it for a few moments. Devine....
Fruits
Ok, this, as bread, is not something that you actually make, but sometimes you just have fruits kicking around that you just have no idea what to do with. The easiest is to just turn it into a smoothy. Add some water, milk or yoghurt and you have a good breakfast.
Another one is to just turn it into a muffins or cakes (here a simple fruit cake recipe )
Using left overs does not have to be borring. It is a very economical way of using up what you have anyway. And with a little bit of imagination and practice, you can turn your "blah" into "mmmm"
Easy red lentil soup
This recipe is one I got from my mom. I made this soup as a light starter yesterday. If you want to make it as a main dish, use more lentils and add cut up sausages.
1 large carrot - grated
1 large potatoe - grated
1 cup red lentils
1 small pack tomatoe puree
1 tsp vegetable bulion
A little bit of fresh lemon juice (optional)
Salt and pepper
Put everything into a large pot with water and cook for about 20 minutes. Season and enjoy :)
1 large carrot - grated
1 large potatoe - grated
1 cup red lentils
1 small pack tomatoe puree
1 tsp vegetable bulion
A little bit of fresh lemon juice (optional)
Salt and pepper
Put everything into a large pot with water and cook for about 20 minutes. Season and enjoy :)
Glazed carrots in honey
This is a very easy (actually foold proof) way of making glazed carrots. I made it yesterday as the other vegetable side dish.
500gr carrots, peeled and sliced
1 tbs potatoe starch
1.5 tsp honey
1.5 tsp sugar
1 tbs oil
Cook the carrots in boiling, salted water until partially tender. This takes about 7 minutes.
Drain the carrots, reserving 1/2 cup of the water
Mix the starch, honey and sugar with the reserved water. Mix really quickly so that the starch will not clump together.
Heat the oil in a skillet, add the carrots and stir the honey-starch mixture in. Stir until the carrots are well coated. Cook over a low flame until carrots are glazed and tender, about 5 minutes. Serve it hot.
This will serve 6 people.
500gr carrots, peeled and sliced
1 tbs potatoe starch
1.5 tsp honey
1.5 tsp sugar
1 tbs oil
Cook the carrots in boiling, salted water until partially tender. This takes about 7 minutes.
Drain the carrots, reserving 1/2 cup of the water
Mix the starch, honey and sugar with the reserved water. Mix really quickly so that the starch will not clump together.
Heat the oil in a skillet, add the carrots and stir the honey-starch mixture in. Stir until the carrots are well coated. Cook over a low flame until carrots are glazed and tender, about 5 minutes. Serve it hot.
This will serve 6 people.
Rotkohl (Red cabbage German Style)
I grew up on Rothkohl. In Germany, you get it pre-made and it is totally yummi. It is also very healthy. The Germans eat it with Kloesse (potatoe dumplings) and a meat entree
Since I don't live in Germany any more I never get to eat it. I have looked for a decent recipe, however, most recipes I found call for the pre-made one that is then seasoned differently... A few days ago I found a recipe that I could addapt to my taste in one of the books I had for ages (erm... yeah....)So, I made it yesterday for guests that we had over - and they all loved it.
So, here it goes
2 tbs oil
1 large onion, finally chopped
1 large red cabbage, shredded (I cut it finely)
2 apples (or 1 large cooking apple), peeled and finely chopped (or coarsely grated)
1 handfull of raisins
1 cup dry red whine
1/2 -1 cup cider vinegar
4-6 tbs sugar
1-2 tsp salt
Heat the oil in a large saucepan and saute the onions until golden.
Add the rest of the ingredients (start with 1/2 cup of vinegar, 4 tbs sugar and 1tsp salt), bring to a boil and let it simmer for about 30 minutes, stirring occasionally.
Adjust the seasoning with the rest of the vinegar, sugar and salt.
You can eat it hot or cold, although I prefer it hot.
This is something that is even better reheated. Adjust the seasoning again when you reheat it.
Since I don't live in Germany any more I never get to eat it. I have looked for a decent recipe, however, most recipes I found call for the pre-made one that is then seasoned differently... A few days ago I found a recipe that I could addapt to my taste in one of the books I had for ages (erm... yeah....)So, I made it yesterday for guests that we had over - and they all loved it.
So, here it goes
2 tbs oil
1 large onion, finally chopped
1 large red cabbage, shredded (I cut it finely)
2 apples (or 1 large cooking apple), peeled and finely chopped (or coarsely grated)
1 handfull of raisins
1 cup dry red whine
1/2 -1 cup cider vinegar
4-6 tbs sugar
1-2 tsp salt
Heat the oil in a large saucepan and saute the onions until golden.
Add the rest of the ingredients (start with 1/2 cup of vinegar, 4 tbs sugar and 1tsp salt), bring to a boil and let it simmer for about 30 minutes, stirring occasionally.
Adjust the seasoning with the rest of the vinegar, sugar and salt.
You can eat it hot or cold, although I prefer it hot.
This is something that is even better reheated. Adjust the seasoning again when you reheat it.
Sunday, September 23, 2012
No added sugar granola bar
Yesterday I had a "make loads of different granola-bars" attack. One recipe I had floating around uses prunes and date puree. Where I live, date puree is something of a staple. Prune puree is something that I usually make.
These are supper sweet and very filling, but have no added sugar (except what is in the chocolate chips). My kids loved them.
- 1 cup each dried pitted prunes and dates (with pits removed)
- 1/4 cup water
- 1/2 cup peanut butter
- 1 cup each old-fashion and quick cooking oats
- 1/2 cup mini dark chocolate chips
Preheat the oven to 175°C. Line a ca. 23cm by 23cm baking pan with baking paper (I use a standard sized pyrex form).
In a large food processor, combine the prunes and dates. Pulse until roughly chopped. Add the water and peanut butter and blend on medium to high speed until well pureed.
Depending on what food processor you have, take out the "knife" and, using a spoon, mix in the chocolate chips and oats. Mix until well combined.
TIP: If you use ready made fruit puree, use about 3/4 cup. Don't use baby food, it is too watery. If you want to reduce the sweetness, don't use chocolate chips but baking coco powder
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