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tlvopOkay, so forewarning I HAVE NEVER WRITTEN A RECIPE. Most of these I will be transcribing from elsewhere, but this is just a generic family recipe that we ate last night (and I made the leftovers into soup for dinner tonight). And it was delicious! I may be slightly punchy on sleep dep, too, I don't even know. FOREWARNING: I am a cooking experimenter, but by no means professional and/or skilled! I make food which I like, is all.
If I can get my camera to obey my commands, we will see about possibly adding pictures to this eventually? FOR NOW:
SLOW COOKED CHICKEN (4-6 servings, 5 hours)
1 point per leg/ 3 points per thigh (you’re going to have to eat more than one of these to be full!)
1) Package of chicken thighs—6 to 8
2) Package of chicken legs—6
3) 1 can tomatoes (we often use Hunt’s)
4) 1 tsp chipotle, powdered (optional)
5) ½ onion (medium)
6) Garlic (optional but DELICIOUS; also, we totally didn’t have garlic left in the house. Just add it with your onion!)
You have to have a slow cooker for this, preferably large but I am sure you could half this and fit it into something smaller!
We always buy chicken with the skin as it is cheaper, and skin it off, so skin your chicken!
Place it in the slow cooker!
(wash your hands so you can touch everything else safely)
Pour the can of tomatoes in.
Add another 1/3 can of water (use the tomato can)
Chop your onion!
Add onion!
Add 1 tsp powdered chipotle, OR your spice of choice
Okay, now you set your slowcooker to LOW. And then you close the top. And then you...walk away.
For about five hours. Yep! SEE BELOW FOR WHAT TO DO WITH LEFTOVERS.
AWESOME SWEET POTATOES (however many you want, like 10-15 minutes?)
3 points per sweet potato half! Mmm.
1) The number of sweet potatoes that fits your family! We buy large, or approximately 5 ½ inches, and use ½ sweet potato as a serving size!
2) 1 tsp butter per sweet potato half (added later)
3) Pinch cinnamon per sweet potato half (added later) (optional, but DELICIOUS)
This is really straightforward! Stick your sweet potatoes in a hot oven (~350 degrees) directly on the rack! On the rack below, put a piece of tin foil to catch drippings.
Leave them for about 5 minutes, and then check as often as you like. Sweet potatos are kinda hardy, however: when a sweet potato has either more than 3 big leaks of carmelized goodness, or fewer that are leaking super fast, I’d get it out of there! Otherwise you will lose all of your tasty carmelized sweet potato sugars ):
Remember to leave the tin foil to cool before removing it, OR AT LEAST USE OVEN MITTS. Actually, use oven mitts for this whole thing. NOTE: Any time dealing with ovens which should be assumed to be hot even when they are not, just use oven mitts.
SO YOU LIKE LEFTOVER SOUP (uh how many leftovers do you have?, I really wasn’t paying attention to time, I though it was like five minutes but now I realize it may have been up to 20? I have failed you, science D: )
Still 1 point for a leg, and 3 points for a thigh. I’m going with "if it is about a legs worth of meat that is how I am measuring it, and then adding an two points to the total for the rice+ just to be sure"
1) About ½-1 cup baby carrots (you could also cut up adult carrots, if infanticide is not so much your style!)
2) Your leftovers from the SLOW COOKED CHICKEN.
3) As much brown rice as you want! But I went with 1 cup (it doubles when it boils)
4) Tabasco sauce (very optional, but my friend <333 )
5) Extra onion if you accidently ate it all last night. UH.
OKAY so :
This all depends on how many leftovers you had! I had definitely enough for soup for just me, so I decided to make it according to ~~how I like soup~~. Thus this is all very handwave-y. Do what you like!
First I put some water (about 3 inches) in a medium/small pot to boil! If you are working with adult carrots, I’d clean/chop/etc. here. I just washed my baby carrots and put them in a little bowl to wait. It’s probably smart to cut your onion here, too; I didn’t think of it.
Then I skimmed the (low levels) of fat off the leftovers which had been in the fridge! There was still a LOT of liquid, which makes making soup pretty easy!
Okay, so the water is currently close to boiling/actually boiling. I added the baby carrots and par-boiled them (my definition: PAR-BOIL: to cook something so it’s soft on the outside but not mushy all the way through). I added the onions, too, which take shorter times to boil but whatevs, boiled onions are tasty (if you’re me).
I also added 1 cup of brown rice, because I like compressing my steps. This means my carrots ended up not being quite right because once the rice was cooked I removed everything but whatever.
I put the leftovers in a big soup bowl, and then possibly nuked them on „reheat“ in the microwave? DON’T KILL ME. I took a fork and removed all of the meat from the bone, and then got most of the bone fragments out. If you can get all, good job!! I will envy you forever. (It didn’t affect the eating experience, just my pride.) I then added the par-boiled carrots and onions and rice + some of the super hot water because the soup was DANGEROUSLY LOW (Microwaves will do this, via science. Maybe putting a cover on it first would work better?).
If you’re me, this is now the time for tabasco sauce! And maybe salt. >.>
And...uh. Then I ate it.
:D?
If I can get my camera to obey my commands, we will see about possibly adding pictures to this eventually? FOR NOW:
SLOW COOKED CHICKEN (4-6 servings, 5 hours)
1 point per leg/ 3 points per thigh (you’re going to have to eat more than one of these to be full!)
1) Package of chicken thighs—6 to 8
2) Package of chicken legs—6
3) 1 can tomatoes (we often use Hunt’s)
4) 1 tsp chipotle, powdered (optional)
5) ½ onion (medium)
6) Garlic (optional but DELICIOUS; also, we totally didn’t have garlic left in the house. Just add it with your onion!)
You have to have a slow cooker for this, preferably large but I am sure you could half this and fit it into something smaller!
We always buy chicken with the skin as it is cheaper, and skin it off, so skin your chicken!
Place it in the slow cooker!
(wash your hands so you can touch everything else safely)
Pour the can of tomatoes in.
Add another 1/3 can of water (use the tomato can)
Chop your onion!
Add onion!
Add 1 tsp powdered chipotle, OR your spice of choice
Okay, now you set your slowcooker to LOW. And then you close the top. And then you...walk away.
For about five hours. Yep! SEE BELOW FOR WHAT TO DO WITH LEFTOVERS.
AWESOME SWEET POTATOES (however many you want, like 10-15 minutes?)
3 points per sweet potato half! Mmm.
1) The number of sweet potatoes that fits your family! We buy large, or approximately 5 ½ inches, and use ½ sweet potato as a serving size!
2) 1 tsp butter per sweet potato half (added later)
3) Pinch cinnamon per sweet potato half (added later) (optional, but DELICIOUS)
This is really straightforward! Stick your sweet potatoes in a hot oven (~350 degrees) directly on the rack! On the rack below, put a piece of tin foil to catch drippings.
Leave them for about 5 minutes, and then check as often as you like. Sweet potatos are kinda hardy, however: when a sweet potato has either more than 3 big leaks of carmelized goodness, or fewer that are leaking super fast, I’d get it out of there! Otherwise you will lose all of your tasty carmelized sweet potato sugars ):
Remember to leave the tin foil to cool before removing it, OR AT LEAST USE OVEN MITTS. Actually, use oven mitts for this whole thing. NOTE: Any time dealing with ovens which should be assumed to be hot even when they are not, just use oven mitts.
SO YOU LIKE LEFTOVER SOUP (uh how many leftovers do you have?, I really wasn’t paying attention to time, I though it was like five minutes but now I realize it may have been up to 20? I have failed you, science D: )
Still 1 point for a leg, and 3 points for a thigh. I’m going with "if it is about a legs worth of meat that is how I am measuring it, and then adding an two points to the total for the rice+ just to be sure"
1) About ½-1 cup baby carrots (you could also cut up adult carrots, if infanticide is not so much your style!)
2) Your leftovers from the SLOW COOKED CHICKEN.
3) As much brown rice as you want! But I went with 1 cup (it doubles when it boils)
4) Tabasco sauce (very optional, but my friend <333 )
5) Extra onion if you accidently ate it all last night. UH.
OKAY so :
This all depends on how many leftovers you had! I had definitely enough for soup for just me, so I decided to make it according to ~~how I like soup~~. Thus this is all very handwave-y. Do what you like!
First I put some water (about 3 inches) in a medium/small pot to boil! If you are working with adult carrots, I’d clean/chop/etc. here. I just washed my baby carrots and put them in a little bowl to wait. It’s probably smart to cut your onion here, too; I didn’t think of it.
Then I skimmed the (low levels) of fat off the leftovers which had been in the fridge! There was still a LOT of liquid, which makes making soup pretty easy!
Okay, so the water is currently close to boiling/actually boiling. I added the baby carrots and par-boiled them (my definition: PAR-BOIL: to cook something so it’s soft on the outside but not mushy all the way through). I added the onions, too, which take shorter times to boil but whatevs, boiled onions are tasty (if you’re me).
I also added 1 cup of brown rice, because I like compressing my steps. This means my carrots ended up not being quite right because once the rice was cooked I removed everything but whatever.
I put the leftovers in a big soup bowl, and then possibly nuked them on „reheat“ in the microwave? DON’T KILL ME. I took a fork and removed all of the meat from the bone, and then got most of the bone fragments out. If you can get all, good job!! I will envy you forever. (It didn’t affect the eating experience, just my pride.) I then added the par-boiled carrots and onions and rice + some of the super hot water because the soup was DANGEROUSLY LOW (Microwaves will do this, via science. Maybe putting a cover on it first would work better?).
If you’re me, this is now the time for tabasco sauce! And maybe salt. >.>
("BUT TL," you cry, "WHAT ABOUT LEFTOVER SWEET POTATOES."
Do not be ridiculous, children. There are no leftover sweet potatoes.)
And...uh. Then I ate it.
:D?
no subject
on 2010-07-15 01:58 pm (UTC)no subject
on 2010-07-16 03:13 am (UTC)Yams are good, too. I can't quite explain the difference, except that yams are possibly even slightly sweeter? Also darker orange, and a slightly different texture (more squash than root, though I guess they're both the same thing) if the texture was throwing you off!