okrablossom: (Yule Feast)
[personal profile] okrablossom

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?

Date: 2017-01-11 02:17 am (UTC)
alatefeline: Painting of a cat asleep on a book. (Default)
From: [personal profile] alatefeline
Good plan! I cannot cook while hungry and I regard people who can as havign a weird superpower; I get crabby and tired and give up. Honestly it's all I can do to pull out ready-made things and warm them up without screaming and stamping my feet (hey, I can act like I'm three in the privacy of my own apartment if I gotta). I tend to cook ahead for the week on weekends, but cooking after eating works well too if you have time in the evenings.

Date: 2017-01-11 06:19 pm (UTC)
alatefeline: Painting of a cat asleep on a book. (Default)
From: [personal profile] alatefeline
Makes sense. On weekends, I try to concentrate on preparing basic things that I can save and serve in several ways, like potatoes or quinoa or vegetable broth, and/or things that use things up like soup. My trouble is keeping up with dishes and clearing out unwanted things since my partner is not as helpful as I would like and I am not as helpful as I would like and we don't have a dishwasher.

Date: 2017-01-11 07:28 pm (UTC)
uilos: (chocolate octopus)
From: [personal profile] uilos
Curried chicken pasta salad! Great in the summer, but not so much right now. Also, my recipe makes a huge amount so I send up eating it for a week or two since I'm the only one eating it.

I tend to put leftover meats of any kind into quiche, that being my 'use up these random leftovers' recipe of choice. I've got a good recipe for a chicken chili that uses chicken and salsa verde. Pot pie is good if I also have leftover veggies around. Maybe something like a shepherds pie with chicken? Cashew chicken is a favorite, but we like cashews a lot around here. Pretty much any Indian dish that could use chicken - we like korma a lot.

Date: 2017-01-12 07:05 pm (UTC)
uilos: (Default)
From: [personal profile] uilos
I can post some recipe-like directions if you'd like.

Curried Chicken Pasta Salad

Date: 2017-01-13 05:46 pm (UTC)
uilos: (Default)
From: [personal profile] uilos
3 lb cooked chicken
6 oz cooked pasta
4 ribs sliced celery
3/4 c golden raisins
1/2 c mayonaise
1/2 c sour cream
1 c heavy cream
3 T curry powder
1 T sugar
3/4 c sliced almonds
salt and pepper

Boil chicken, save water
Cook pasta in chicken water
Combine mayo, sour cream, heavy cream, curry powder, salt, and pepper
Combine chicken, pasta, celery, raisins, almonds
Add dressing, chill several hours

(notes: I usually cut down the heavy cream some and reduce the raisins because I'm not the hugest fan of them. Also, if working with leftover, pre-cooked chicken I don't bother with the boil pasta in chicken water part)

Peanut Noodles

Date: 2017-01-13 05:48 pm (UTC)
uilos: (Default)
From: [personal profile] uilos
1/4 c peanut butter
1/2 c hot water
1/3 c soy sauce
2 t honey
1 crushed garlic clove
1 T chopped fresh ginger
1 lb cooked Chinese noodles
4 scallions in 1/2 inch pieces
cilantro, bean sprouts, juilenned carrots, chopped peanuts

Mix peanut butter with water until creamy
Add soy sauce, honey, garlic, ginger, mix well
Add noodles and toss to coat
Top with veggies and peanuts

(note: just toss in leftover chicken and whatever veggies look interesting. good hot or cold. can use sesame paste rather than peanut butter)


Date: 2017-01-13 05:49 pm (UTC)
uilos: (Default)
From: [personal profile] uilos
pie crust
1 c shredded cheese
3 large eggs
1 1/2 c heavy cream
salt & pepper
fillings as desired

Bake 15 minutes @ 425 F
Reduce heat to 300 F, bake 30 minutes

(note: I like enough filing that there's just enough egg mix to hold things together. the heavier the cream the better - I finally found a place to get 36% up here and it is The Best)

White Chicken Chili (crock pot)

Date: 2017-01-13 05:52 pm (UTC)
uilos: (Default)
From: [personal profile] uilos
1 can mushrooms
3 cans beans
3 chicken breasts
½ onion, sauted
½ c. salsa verde
1 T. cumin
1 t. chili powder
1 t. oregano

Cut chicken into large chunks, combine with other ingredients in crock pot
Cook HI 4 hours

(note: I usually cut the chicken breasts in half, throw them in raw, and pull them out at the end to shred and return. you could just throw the pre-cooked chicken in and not have to cook it as long. also, my crock pot is larger than usual, so you may want to reduce everything in general)

Cashew Chicken

Date: 2017-01-13 05:54 pm (UTC)
uilos: (Default)
From: [personal profile] uilos
2 T vegetable oil
1 lb chicken
2 t minced fresh ginger
2 chopped garlic cloves
3/4 c cashews
mushrooms and vegetables

1/2 c broth
1 T cornstarch
2 T soy/oyster sauce

Saute chicken, remove from pot
Cook vegetables, add chicken, combine sauce ingredients and add to pot, cook until thick
Add cashews

(note: I like sweet red peppers and snow peas and throw some cilantro on top. i would eat just about anything with enough cilantro on top)

Chicken Korma

Date: 2017-01-13 05:56 pm (UTC)
uilos: (Default)
From: [personal profile] uilos
4 T. vegetable oil
1 chopped onion
2 chooped garlic cloves
½ t. ginger
1 t. salt
1 t. turmeric
1 t. cumin
1 c. water
1 ½ t. garam masala
¼ pint heavy cream
1 lb. Cooked chicken
cilantro, cashews

Fry onions golden brown, add garlic and ginger
Add salt, turmeric, cumin
Add chicken and coat well, add water
Add garam masala, cream, cook 5 minutes or until desired thickness

(note: serve on rice, sprinkle cashews/cilantro on top, reheats excellently)


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