Posted on Sep 2, 03:55 PM
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Easter Apple Chutney for Pork or Ham
You wine too much. There's an app for that!
Pretty much no high school student in America has been taught even ten simple meals they can make to sustain themselves after graduation. This leads to pizzas, fast foods and taking in junk food since cooking and nutrition are viewed as things only chefs do. Chef Jamie Oliver made a dare that the school systems in the United States make sure high school graduates leave knowing TEN good recipes by the time they’re done and by our thinking, that’s brilliant. Graduates have very little time, very little money and very little means to go crazy in the kitchen with technique. So this is our first of five posts toward the contribution and we hope some other food websites put their two cents in. Good luck Grads!
Let’s cut right to the chase – there’s no time for nutrition labels, hunting for exotic fare and frankly, no SPACE for tons of ingredients or seasonings. In the interest of reducing waste, most of these ideas provide an aspect for another idea so one shopping trip can knock out two meals without having to remember much of a shopping list.
We found that even a small, over roasted rotisserie chicken from the grocer provided enough chicken for two complete salads and enough leftover for the next night. Conserving croutons was a good idea and not over-doing the dressing made the salad even better.
More and more grocers have an area with whole rotisserie chickens waiting for you. Get one. Get a bag of Romaine-only salad or Romaine Hearts because Caesar is made with ONLY Romain. And if we’re staying traditional -ish, NO tomatoes. Get a cheap Caesar dressing, some croutons. Now for some forward thinking: White onion, celery, carrots and a 12 oz. pack of Egg Noodles. Done! Go back to your hole.
A few items in one shopping trip won't break the budget and will provide enough groceries for two very large meals centered on chicken. Each meal tastes completely different with the second resting on leftovers of the first.
No cooking tonight! Deconstruct (go caveman) on the chicken. Pull the meat off the front and back and sides and shred what you want in the salad. Don’t toss ANY bones or “stuff” between the meat; put it in a bowl. What meat you don’t eat tonight, put in a sandwich bag and all those bones? The carcass? You’re double-dipping! That’s the seed you’ll use to make chicken stock tomorrow night!
After you make you own chicken stock, you'll wonder why the store bought is so salty. We found that in the end, the soup needed extra seasoning, (salt, garlic and onion) but coupled spoonfuls of soup with the previous night's Caesar croutons to provide it. It added texture and fun crunch while allowing us to dial in extra flavor with each bite so the soup never got boring.
You have everything you need. Cheers! Grab a potato peeler. Peel the carrots and cut them to bite sized pieces. Remove the celery fibers if you wish (we do) by breaking a tip of the white area and peeling it back against the round of the stalk pulling fibers as you go and cut what remains to half-inch pieces. Peel and slice the onion using the whole thing! The seasoning in the soup is very mild unless you’re revisiting the recipe and altering for flavor. The whole white onion won’t overwhelm the soup.
Get fibers out of celery by breaking it backwards at the white area and pulling down the stalk.
In a large pot for soup, put a quarter stick of butter. To that add med-high heat and the onions and celery. Mix them until the onions get a little see-through. Add the carrots and then strain the chicken stock so the solids stay behind and your liquid goes to the soup pot. There’s boiling on HIGH HEAT and boiling on a lower heat. HIGH is a “rolling boil,” LOWER is … well we’re calling it Low Boil. Boil this this for ten minutes covered, then add the 12oz. of Egg Noodles and the what remains of your leftover chicken pieces from last night’s salad. Lower the heat and “low-boil” all that for ten minutes and then enjoy.
Plenty of noodles in plenty of stock keep this chicken noodle soup from being too thin and wimpy. Athletes would benefit from doubling the suggesting amount of chicken originally resulting in a more potent stock and much fuller meal. Not pictured are the croutons used to add extra seasoning with each spoonful of soup.
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