I took a break from editing Book #5 (aka Gliese 581: The Departure) yesterday and threw together a new bread recipe variant, along with two different chicken meals.
The chicken meals reminded me of these recipes/meal suggestions I would find in Prevention magazine when I had a subscription some fifteen years ago. I can’t remember what they called the recipes, but it was basically how to turn one meal into three, which can be very handy, especially if you have leftovers like we do.
It all started with my discovery of a package of chicken breasts in the meat compartment. The package said to use by February 6th, and it was the 10th, so I did the sniff test. It smelled fine, but I figured I needed to get it cooked and eaten right away.
So I grabbed my Fifty Shades of Chicken book and got to it.
I found an interesting recipe and marinated only for about 20 minutes before I cooked it up.
The chicken was moist and flavorful. I pulled out some tortillas, shreddeed some Monterey Jack cheese, and made a simple chicken and cheese rollup lunch for everyone.
We filled our plates and stomachs and there was still plenty of chicken left over, so I decided I would make soup for dinner. I had the chicken, leftover rice from dinner the night before, and I fried up some bacon as well.
Here are the full instructions for the soup:
- 1/2 pound of cooked chicken, diced
- 1/2 package bacon, cooked until crispy, blotted and diced
- 1 cup of cooked rice
- 6 cups water + 2 Tbsp of chicken Better Than Bouillon OR 6 cups chicken stock
- 2 stalks celery, sliced
- 2 carrots, sliced
- 1 onion, diced
- 3 cloves of garlic, minced
- 1/2 tsp fresh ground pepper
Cook the bacon in the bottom of the stock pot until well cooked and crunchy. Remove and blot free of grease. With the onion grease still in the pot, add the onion, celery, carrots, pepper and garlic and cook until fragrant and soft.
Add the chicken stock, chicken and bacon. Bring to a boil and make sure all the vegetables are soft. Add the rice just at the end, after the heat has been turned off, and serve immediately.
Pair it with the bread recipe below.
1-2-3 Meals Class
So back to that memory of the multiple meals recipes in Prevention magazine. I always liked the idea, it’s better than just having the same thing again and again until the leftovers are all used up.
Now on Tuesday night we had Marinated Pork Tenderloin on a bed of rice and edamame. It’s a quick, yummy meal that everyone seems to like.
Whenever we make rice, it seems we have an over-abundance of it. I ended up putting half of it (in excess of a cup of cooked rice) away in the fridge that evening.
On Wednesday, I discovered the chicken breasts in danger of expiring soon, so I cooked those up using the recipe (see photo of recipe) from 50 Shades of Chicken. I wrapped the cooked breasts in a flour tortilla with shredded Monterey Jack cheese and nuked them just until melted.
Wednesday’s evening meal took the leftover rice from the night before and the leftover chicken from lunch and remade them into the yummy soup.
I’m going to play around with this idea, but I’m pretty sure I can get a few sets of reimagined leftovers and turn them into a 1-2-3 Meals class.
My recent batch of kombucha was ready for bottling yesterday. The perfect blend of bubbly, not super sweet, somewhat tart flavor. I added it to three bottles, leaving 3 inches of head space and topped the bottles off with a couple tiny raspberries and some raspberry lemonade.
This is actually the first time I’ve made kombucha soda. Wish me luck. I’m “burping” it twice a day and will brew it at room temp for at least two days before storing it in the fridge. After all, I don’t want it to explode. Exploding would be bad.
New Boule Bread Variation
This boule bread is awesome!
I’ve been playing around with the recipe a little and recently made some with poppy seeds, sesame seeds, and cracked pepper.
- 3 cups lukewarm water
- 1 1/2 Tbsp yeast
- 1 1/2 Tbsp salt
- 1 Tbsp poppy seeds
- 1 Tbsp sesame seeds (I used black sesame, b/c that’s what I had on hand, but any sesame seed will do)
- 1/2 tsp fresh cracked pepper
- 6 1/2 cups flour (not sifted, just scoop and dump)
Stir all ingredients together until a shaggy dough forms. Cover bowl with a towel and let rise for 2-3 hours until doubled in size.
Dust hands and loaf with flour and shape into a ball or loaf shape. Set on a dusting of cornmeal on a cookie sheet and let rise for at least 20 minutes.
Preheat oven to 450 degrees, placing shelves at middle of oven and at lowest shelf setting. Place a broiler pan on the bottom shelf.
When oven has come to temp, add the cookie sheet with bread dough and place on middle shelf in oven, add 1 cup of water to the broiler pan and quickly shut the door. Cooking with steam helps develop a crunchy crust. Bake for 30 minutes.