Jan. 10th, 2017

okrablossom: (Yule Feast)

greeny bowl salad


There have been a number of wonderful foods lately, from this greeny bowl salad [adapted from Sprouted Kitchen Bowl & Spoon, I think I got that name right] and the rutabaga pasties [adapted from River Cottage Veg].

The best thing, though, has been cooking dinner after eating it. I recommend this. It means you're never hungry while cooking which is an enormous plus for me. It takes a moment of planning ahead, because it means that Monday night, say, you eat something you've already made, then after you eat, you cook something else so that you have dinner made for Tuesday. It had honestly never occurred to me before to invert this cooking-and-eating ordering but it has made a difference to our happiness levels. I mean, you still spend the same amount of time cooking but I'm usually in a better mood, and less tired, to do it.

I saw a recipe recently for slow-cooker pulled chicken which then suggested three recipes in which to use said chicken and I thought, I like this idea. Make enough chicken for a handful of recipes but not have to eat the same chicken dish all week? Sounds good. But their recipes just really didn't work for me, so I thought, hey, maybe you folks had some recipes for leftover chicken you'd be willing to share?

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