Chicken Brunswick Stew
May. 1st, 2016 04:33 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ceretaInspired by getting to eat at Smokey Bones for the first time in years, I have this bubbling in my crockpot:
*Boneless, skinless chicken breasts or thighs or both.
*One bottle of your favorite BBQ sauce.
*Approximately one cup chicken stock/broth
*Chopped onion to taste
*One diced tomato
*Frozen corn (as much or as little as you want)
(Note the First: you could of course do this with pork shoulder or brisket.)
(Note the Second: some recipes call for lima beans, but they are my nemesis. However, if you like lima beans, by all means, add them!)
Put diced onion, chicken, sauce, and stock in your crockpot (or in an oven-safe pot in your oven, probably on 325ish). Cook until chicken is shredable, then remove and shred. Add back to the crockpot and cook for...a while, to infuse flavor and/or kill time. Add corn at the last minute: nuking it later will warm the corn.
Divide, and eat at lunch with a hunk of tasty bread.
*Boneless, skinless chicken breasts or thighs or both.
*One bottle of your favorite BBQ sauce.
*Approximately one cup chicken stock/broth
*Chopped onion to taste
*One diced tomato
*Frozen corn (as much or as little as you want)
(Note the First: you could of course do this with pork shoulder or brisket.)
(Note the Second: some recipes call for lima beans, but they are my nemesis. However, if you like lima beans, by all means, add them!)
Put diced onion, chicken, sauce, and stock in your crockpot (or in an oven-safe pot in your oven, probably on 325ish). Cook until chicken is shredable, then remove and shred. Add back to the crockpot and cook for...a while, to infuse flavor and/or kill time. Add corn at the last minute: nuking it later will warm the corn.
Divide, and eat at lunch with a hunk of tasty bread.
(no subject)
Apr. 29th, 2016 04:26 pmkay_mulanhi guys. hope everyone is doing well.
I just started a tag called 'my recipes' so I thought I'd share.
they are actually all severely modified from a couple of magazine articles.
I mostly just cook for myself and my mom.
hope you like. god bless.
~kay briar
http://kay-mulan.dreamwidth.org/tag/my+recipes
also are links to blogs for Filipino cuisine, yum.
I just started a tag called 'my recipes' so I thought I'd share.
they are actually all severely modified from a couple of magazine articles.
I mostly just cook for myself and my mom.
hope you like. god bless.
~kay briar
http://kay-mulan.dreamwidth.org/tag/my+recipes
also are links to blogs for Filipino cuisine, yum.
*pokepoke* anyone here?
Jul. 25th, 2015 11:30 pmalexseanchaiI am moving out of my parents' place in about two months, I hope, and consequently will be spending entirely my own food budget rather than raiding the parental pantry. I think a reasonable price per meal-sized portion of basically anything (bar special treats) I eat after I move is $1.00–$1.50. (USD.) What I figure I will do is make family-sized meals on the weekends and batch-lunch those for the week (that way meals at and right after work are stick in microwave et voila). I am trying to plan two months' worth of that, with the second month gluten-free for reasons.
I have also just read The Happiness Diet, by Tyler Graham and Drew Ramsey, MD. Gist of the book is, there are a dozen key nutrients linked to mood, energy, and cognitive function, and the modern American diet scants its consumers on all of them. The book's also a paean to low-carbohydrate diets consisting of not-highly-processed organic food. I am not sure I buy that low-carb is better than high-carb, but I'm thoroughly sick of low-mood low-energy low-cognitive-function and I'm willing to [attempt to] cut carbs way down and see if that helps. (No, that's not why I plan to go gluten-free for a month.)
Now, the problem: The authors of The Happiness Diet do not seem to think their audience contains people on a fairly limited food budget. I direct your attention to the recipe in THD for Mexican Squid. Yeah, my knee-jerk reaction was "ew" too, but that's not my point. My point is, Google tells me we're talking $6+ a pound, and the recipe tells me a half a pound of squid plus assorted other ingredients is a single meal-sized portion, and never mind the other ingredients, the squid alone blows my budget.
So. Below the cut are two lists: one is the foods THD highlights as containing large quantities of the nutrient that heads each section of the list, and the other is the foods THD highlights as foods to focus on. My question for y'all is: Do you happen to have handy any batch-lunch recipes that star at least one food somewhere on either list and that you figure cost at most $10 the sixish-meal batch? Bonus points if the recipe is either inherently gluten-free or can be easily made so by (for instance) swapping a tablespoon of wheat all-purpose flour for a tablespoon of GF all-purpose flour. (I do not want to play the "Ewww this isn't real pasta/bread/whatnot" game with GF pasta/bread/whatnot, though. So if the way to make a dish GF is for example to swap in GF macaroni, no thank you.)
Thanks!
( the lists )
I have also just read The Happiness Diet, by Tyler Graham and Drew Ramsey, MD. Gist of the book is, there are a dozen key nutrients linked to mood, energy, and cognitive function, and the modern American diet scants its consumers on all of them. The book's also a paean to low-carbohydrate diets consisting of not-highly-processed organic food. I am not sure I buy that low-carb is better than high-carb, but I'm thoroughly sick of low-mood low-energy low-cognitive-function and I'm willing to [attempt to] cut carbs way down and see if that helps. (No, that's not why I plan to go gluten-free for a month.)
Now, the problem: The authors of The Happiness Diet do not seem to think their audience contains people on a fairly limited food budget. I direct your attention to the recipe in THD for Mexican Squid. Yeah, my knee-jerk reaction was "ew" too, but that's not my point. My point is, Google tells me we're talking $6+ a pound, and the recipe tells me a half a pound of squid plus assorted other ingredients is a single meal-sized portion, and never mind the other ingredients, the squid alone blows my budget.
So. Below the cut are two lists: one is the foods THD highlights as containing large quantities of the nutrient that heads each section of the list, and the other is the foods THD highlights as foods to focus on. My question for y'all is: Do you happen to have handy any batch-lunch recipes that star at least one food somewhere on either list and that you figure cost at most $10 the sixish-meal batch? Bonus points if the recipe is either inherently gluten-free or can be easily made so by (for instance) swapping a tablespoon of wheat all-purpose flour for a tablespoon of GF all-purpose flour. (I do not want to play the "Ewww this isn't real pasta/bread/whatnot" game with GF pasta/bread/whatnot, though. So if the way to make a dish GF is for example to swap in GF macaroni, no thank you.)
Thanks!
( the lists )
Chicken crockpot casserole
Aug. 31st, 2013 10:58 amkilling_roseSo, last night, katarik informs me that Thursday's dinner tasted even better on day two, and therefore it was a batch lunch recipe that we needed to keep.
I raised an eyebrow, andsenmut went, "Too late."
"It was probably too late at 6:25 yesterday morning," said an I, as I'd actually prepped dinner Wednesday night and just shoved the crock into the plugged in crockpot on our way out the door. If you don't get me to write it down immediately... well, hell, like I'm going to remember what I did.
But I am making the best guess as to what I did. (Actually, after writing it down, I am pretty certain I remembered everything I did. Go me!)
Chicken-bacon-casserole in the crockpot:
( Here there be recipe )
katarik informs me that Thursday's dinner tasted even better on day two, and therefore it was a batch lunch recipe that we needed to keep. I raised an eyebrow, and
senmut went, "Too late.""It was probably too late at 6:25 yesterday morning," said an I, as I'd actually prepped dinner Wednesday night and just shoved the crock into the plugged in crockpot on our way out the door. If you don't get me to write it down immediately... well, hell, like I'm going to remember what I did.
But I am making the best guess as to what I did. (Actually, after writing it down, I am pretty certain I remembered everything I did. Go me!)
Chicken-bacon-casserole in the crockpot:
( Here there be recipe )
Spiced Lentils
Oct. 21st, 2012 04:06 pmto_love_a_roseThis is a batch lunch that I made last weekend. It's based off of rushthatspeaks' recipe for chana dal, modified for my own tastes and what I had in the house. Possibly the end result bears little resemblance to the original, but I liked it.
Note: This isn't the easiest recipe in the world only because you have to pay attention to the lentil pot and the caramelizing onions at the same time. I don't recommend it for absolute beginner cooks, unless of course you're highly motivated, in which case go for it. Can easily be made vegan by using oil instead of butter.
2 cups brown or green lentils, rinsed
4-5 cups water (check the back of your package of lentils for guidance if necessary)
2 thin slices of fresh ginger (can sub 1 tsp of powdered ginger, but it won't taste as good)
2 cloves of garlic
1 tsp turmeric
1 tsp salt
1/4 tsp garam masala*
1 shallot or medium onion
3 Tbsp butter or mild oil (I used a mix of both)
4 Tbsp tomato paste
*To avoid a trip to the store, I made my own version of this based off of recipes I found online: 1 Tbsp ground cumin, 1.5 tsp ground black pepper, 1 tsp cinnamon, 1/2 tsp ground cloves, 1/2 tsp ground nutmeg.
1. Toss lentils, water, ginger, one whole (peeled, natch) garlic clove, and turmeric into a medium sized pot. Bring to a boil. Reduce heat and cook, lid on but slightly ajar until the lentils are soft but not mushy, about a half hour. You can go read a book while you wait for the lentils to cook. Once they're cooked to your taste, remove the lid and continue cooking. At this point, you're trying to boil off the remaining water, so adjust the heat accordingly.
2. Finely chop onion and cook in butter/oil on low heat, stirring frequently until they turn a nice golden color, about ten to fifteen minutes. Dice remaining clove of garlic and toss in with the onions. Keep stirring. You want the garlic to turn the same color as the onion, about 4 minutes.
3. While you're cooking the onions, keep an eye on your lentils. Once the water is boiled off, remove from the heat. Fish out the ginger. If the garlic clove hasn't disintegrated on its own, press it against the side of the pot with a fork. It will fall apart and you can stir it into the lentils. Add the salt and garam masala.
4. Stir the tomato paste into the onion mixture and cook until warmed through. Then add the tomato/onion mix to the lentils and stir well to combine.
I ate this by itself for lunch last week, but you may want to take pita bread or another carb on the side.
rushthatspeaks' recipe for chana dal, modified for my own tastes and what I had in the house. Possibly the end result bears little resemblance to the original, but I liked it.Note: This isn't the easiest recipe in the world only because you have to pay attention to the lentil pot and the caramelizing onions at the same time. I don't recommend it for absolute beginner cooks, unless of course you're highly motivated, in which case go for it. Can easily be made vegan by using oil instead of butter.
2 cups brown or green lentils, rinsed
4-5 cups water (check the back of your package of lentils for guidance if necessary)
2 thin slices of fresh ginger (can sub 1 tsp of powdered ginger, but it won't taste as good)
2 cloves of garlic
1 tsp turmeric
1 tsp salt
1/4 tsp garam masala*
1 shallot or medium onion
3 Tbsp butter or mild oil (I used a mix of both)
4 Tbsp tomato paste
*To avoid a trip to the store, I made my own version of this based off of recipes I found online: 1 Tbsp ground cumin, 1.5 tsp ground black pepper, 1 tsp cinnamon, 1/2 tsp ground cloves, 1/2 tsp ground nutmeg.
1. Toss lentils, water, ginger, one whole (peeled, natch) garlic clove, and turmeric into a medium sized pot. Bring to a boil. Reduce heat and cook, lid on but slightly ajar until the lentils are soft but not mushy, about a half hour. You can go read a book while you wait for the lentils to cook. Once they're cooked to your taste, remove the lid and continue cooking. At this point, you're trying to boil off the remaining water, so adjust the heat accordingly.
2. Finely chop onion and cook in butter/oil on low heat, stirring frequently until they turn a nice golden color, about ten to fifteen minutes. Dice remaining clove of garlic and toss in with the onions. Keep stirring. You want the garlic to turn the same color as the onion, about 4 minutes.
3. While you're cooking the onions, keep an eye on your lentils. Once the water is boiled off, remove from the heat. Fish out the ginger. If the garlic clove hasn't disintegrated on its own, press it against the side of the pot with a fork. It will fall apart and you can stir it into the lentils. Add the salt and garam masala.
4. Stir the tomato paste into the onion mixture and cook until warmed through. Then add the tomato/onion mix to the lentils and stir well to combine.
I ate this by itself for lunch last week, but you may want to take pita bread or another carb on the side.
When it all goes terribly wrong
Mar. 6th, 2012 01:28 pmzviWhat do you do if you try a new recipe for your batch lunches and it's terrible?
I have a "polenta and black bean casserole" from a Weight Watchers recipe; it is not particularly edible, and I'm facing 3.5 more lunches of this junk. Today I added more corn, which is marginally better than yesterday, and I've given some thought to rice, but I am not looking forward to it. (The problem is that I didn't have enough polenta to form a crust and create the sort of cohesion I expect from a casserole, and I foolishly followed the directions for a tablespoon of chili powder, and now there's heat w/o any particular flavor.)
I have a "polenta and black bean casserole" from a Weight Watchers recipe; it is not particularly edible, and I'm facing 3.5 more lunches of this junk. Today I added more corn, which is marginally better than yesterday, and I've given some thought to rice, but I am not looking forward to it. (The problem is that I didn't have enough polenta to form a crust and create the sort of cohesion I expect from a casserole, and I foolishly followed the directions for a tablespoon of chili powder, and now there's heat w/o any particular flavor.)
highlyeccentricAll due credit to trojie for the original recipe. I changed the cut of chicken, the vegetables, and the method of cooking.
( Accessibility, dietary notes, preparation, and storage )
( Ingredients and method )
trojie for the original recipe. I changed the cut of chicken, the vegetables, and the method of cooking.( Accessibility, dietary notes, preparation, and storage )
( Ingredients and method )
Fun with Spaghetti!
Dec. 21st, 2011 05:35 pmangel_negraOne of my favourite lunches to make up is spaghetti. It's tasty, versatile and most importantly, easy. Generally, I'll top it simply with grated parmesan cheese or shredded cheese and it keeps pretty well as is.
Now, if you want a bit more to that, some of the basic toppings - along with the cheese - I've liked are: canned pasta sauce, salsa (I go for the hottest one, personally), or even some mayo.
Meaty pasta sauces work nice, including chili. I've also used a vegetarian sauce that I rather liked. It's an approximate recipe though, so feel free to add or remove to your preference.
( Going by how I made it last week )
Now, if you want a bit more to that, some of the basic toppings - along with the cheese - I've liked are: canned pasta sauce, salsa (I go for the hottest one, personally), or even some mayo.
Meaty pasta sauces work nice, including chili. I've also used a vegetarian sauce that I rather liked. It's an approximate recipe though, so feel free to add or remove to your preference.
( Going by how I made it last week )
Taco Chicken Bowls in a slow cooker
Jul. 25th, 2011 07:39 pmkaylouleeThis recipe is slightly modified from the same recipe at Budget Bytes.
It makes eight servings, freezes well, is easily modified, and requires only that you open cans and jars. There's about ten minutes of prep altogether. You can also use the taco chicken mixture for actual taco, burrito, enchilada or quesadilla filling.
( Accessibility notes )
( ingredients )
It makes eight servings, freezes well, is easily modified, and requires only that you open cans and jars. There's about ten minutes of prep altogether. You can also use the taco chicken mixture for actual taco, burrito, enchilada or quesadilla filling.
( Accessibility notes )
( ingredients )
Chicken and bean soup
Jun. 20th, 2011 07:54 pmhighlyeccentricI know what I'm having for lunch this week!
With due thanks to![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
agenttrojie for describing her chicken soup, and kayloulee's ham and split pea soup for weight ratios.
( Chicken and stuff soup for slow cooker )
With due thanks to
agenttrojie for describing her chicken soup, and kayloulee's ham and split pea soup for weight ratios.( Chicken and stuff soup for slow cooker )
Umm...Mexican Mac and Cheese Casserole
Apr. 13th, 2011 04:39 pmsenmutNot vegetarian or lactose friendly.
1 pound ground meat of choice (used venison this time, but a mild sausage or hamburger would work)
1 pound block of Velveeta (or the pasteurized melty-cheese of choice; I use Great Value brand)
1 packet of taco seasoning mix (I prefer McCormick's)
1 pound pasta of choice (I used radiatore; it's my new favorite dense/small pasta)
1 large/family can of corn, or small bag of frozen corn (my can was nearly 30 oz)
1 regular can of rotel tomatoes (diced tomatoes with chilis, about 14-15 oz usually)
Start your water boiling for the pasta. Brown the meat. Cube the cheese and start melting over medium low heat.
Add the juice from the rotel to the meat as it browns, and put the rotel into the cheese. If the cheese is too thick add a couple tablespoons of milk. (I did this, but is not necessary)
Add the pasta to the water when it boils. Cook only long enough to get to desired tenderness.
Drain the browned meat, add taco seasoning and prepare according to package mostly. I recommend not cooking it dry; leave it a little liquid.
Drain pasta, put in very large bowl. Add corn. Add meat mixture. Pour rotel/cheese over it all (if there are still lumps of cheese, no problem, as long as it is close to melted). Mix thoroughly.
I made 10 full portions out of this.
1 pound ground meat of choice (used venison this time, but a mild sausage or hamburger would work)
1 pound block of Velveeta (or the pasteurized melty-cheese of choice; I use Great Value brand)
1 packet of taco seasoning mix (I prefer McCormick's)
1 pound pasta of choice (I used radiatore; it's my new favorite dense/small pasta)
1 large/family can of corn, or small bag of frozen corn (my can was nearly 30 oz)
1 regular can of rotel tomatoes (diced tomatoes with chilis, about 14-15 oz usually)
Start your water boiling for the pasta. Brown the meat. Cube the cheese and start melting over medium low heat.
Add the juice from the rotel to the meat as it browns, and put the rotel into the cheese. If the cheese is too thick add a couple tablespoons of milk. (I did this, but is not necessary)
Add the pasta to the water when it boils. Cook only long enough to get to desired tenderness.
Drain the browned meat, add taco seasoning and prepare according to package mostly. I recommend not cooking it dry; leave it a little liquid.
Drain pasta, put in very large bowl. Add corn. Add meat mixture. Pour rotel/cheese over it all (if there are still lumps of cheese, no problem, as long as it is close to melted). Mix thoroughly.
I made 10 full portions out of this.
Chickpea-Kale Salad
Apr. 9th, 2011 06:53 pmgreen_grrlI've been trying to eat more dark leafy greens, but I'm not usually a fan of any other than spinach. The local co-op was handing out samples of this salad, and, oh! Yum! A kale recipe I like!
Pardon the camera-phone blurriness.
The big bowl I mixed up filled three Pyrex storage containers ("1 7/8 cups/440 ml") completely, with a bowl left over for tonight (nom). With smaller amounts in or different containers this can easily be a side dish for five days. (I think this would be dee-lish paired with baked tofu!)
There are very few ingredients, it mostly requires a little chopping and light mixing, and it gets those dark leafy greens in! Plus fiber; protein; iron; vitamins A, C, B6, E and K; and carotenes.
( Ingredients )
( Directions )
Pardon the camera-phone blurriness.
The big bowl I mixed up filled three Pyrex storage containers ("1 7/8 cups/440 ml") completely, with a bowl left over for tonight (nom). With smaller amounts in or different containers this can easily be a side dish for five days. (I think this would be dee-lish paired with baked tofu!)
There are very few ingredients, it mostly requires a little chopping and light mixing, and it gets those dark leafy greens in! Plus fiber; protein; iron; vitamins A, C, B6, E and K; and carotenes.
( Ingredients )
( Directions )
Taco Casserole... thing.
Mar. 18th, 2011 05:11 pmilyena_sylphI've been meaning to post this for two weeks.
( ingredients list )
( spice list )
Directions:
( simple, maybe? )
This made lunches for two people for 5 days, and it was as good the last day as the first. You could do a third layer of chips if you wanted, but we didn't think it was necessary.
( ingredients list )
( spice list )
Directions:
( simple, maybe? )
This made lunches for two people for 5 days, and it was as good the last day as the first. You could do a third layer of chips if you wanted, but we didn't think it was necessary.
Peruvian chicken soup
Jan. 12th, 2011 07:16 pmellen_fremedonThat's [[Peruvian chicken] soup], not [[Peruvian] chicken soup]-- I made this with a chicken from my local Peruvian chicken take-out place, but any rotisserie chicken would work (though possibly with some adjustment of seasonings.)
( Peruvian Chicken Soup )
( Peruvian Chicken Soup )
Broccoli pesto!
Nov. 15th, 2010 03:38 pmajAdapted (to be less fancy) from this recipe from 101 Cookbooks. Which, if you want vegetarian/GF stuff, hit this website like the fist of an angry god.
( Brown rice broccoli pesto. )
( Brown rice broccoli pesto. )
Hamburger Casserole
Oct. 10th, 2010 10:29 pmilyena_sylphWow, I've been gone a long time. Sorry, y'all.
I had ground beef, potatoes, and peppers that needed to be used last Sunday, so I hunted up a casserole recipe that would let me do so.
( Ingredients )
( Preparation )
( Opinions )
I had ground beef, potatoes, and peppers that needed to be used last Sunday, so I hunted up a casserole recipe that would let me do so.
( Ingredients )
( Preparation )
( Opinions )
Spicy Cabbage Salad
Sep. 19th, 2010 01:18 pmjadeySpicy Cabbage Salad
Cheap, refreshing, and stores for ages. Also good for dealing with geriatric veggies that have languished in the crisper a bit too long. Requires chopping and possibly a bit of heavy lifting (depending on what container you store it in - I prefer glass, but you can get away with plastic). I've written it up the way that I make it, but it's flexible - you can easily change the amount and type of veggies (except cabbage, maybe - it sort of revolves around cabbage), as well as the seasonings, including making it less hot. The major drawback is that you must let it stand for at least 24 hours before eating - the seasonings and flavour release slowly, and it gets better the longer you let it sit. It's usually 2 or 3 days before I'm perfectly happy with it.
( Spicy Cabbage Salad recipe )
I'm pretty sure it's vegan, but I am not 100% familiar with all vegan requirements so if I've mistakenly identified it, please let me know. Same re: gluten-free.
Cheap, refreshing, and stores for ages. Also good for dealing with geriatric veggies that have languished in the crisper a bit too long. Requires chopping and possibly a bit of heavy lifting (depending on what container you store it in - I prefer glass, but you can get away with plastic). I've written it up the way that I make it, but it's flexible - you can easily change the amount and type of veggies (except cabbage, maybe - it sort of revolves around cabbage), as well as the seasonings, including making it less hot. The major drawback is that you must let it stand for at least 24 hours before eating - the seasonings and flavour release slowly, and it gets better the longer you let it sit. It's usually 2 or 3 days before I'm perfectly happy with it.
( Spicy Cabbage Salad recipe )
I'm pretty sure it's vegan, but I am not 100% familiar with all vegan requirements so if I've mistakenly identified it, please let me know. Same re: gluten-free.
Recently-invented spaghetti thing!
Sep. 9th, 2010 08:08 pmhighlyeccentricSo I came home tonight, and I was tired and cranky and had not much in the way of ingredients in the fridge. And yet I made a surprisingly tasty meal which divides up nicely into portions and will serve as a staggered dinner for tonight (everyone drifts in at different hours), and maybe tomorrow's lunch as well.
( Accessibility/common dietary notes )
( Chicken, spinach, cashews, pesto, spaghetti, et voila )
( Accessibility/common dietary notes )
( Chicken, spinach, cashews, pesto, spaghetti, et voila )
