DAY 17 - WHAT I DIDN'T REALIZE ABOUT COOKING

I didn't realize it would be so good!  I prefer my teriyaki chicken to any restaurant....same with my lettuce wraps, honey bourbon chicken, soups, etc.  I also find it enjoyable to make food I didn't think I could.  Recently I made pretzel dogs and was so impressed with myself.  They tasted so good.  I've discovered I love being creative with what's in my fridge.  I try to have plans in advance for dinner, but lunchtime is a great time for that creativity.  I look through the fridge and see what components I have, then come up with something yummy.  Like this hash - diced potatoes, mushrooms, spinach and an egg on top.

 or Peaches Foster over French Toast

Pizza for dinner, then open-faced pizza sandwich for lunch!

 Now I'm getting hungry!  I'm so excited for the recipe I'm trying tomorrow - slow cooker pork carnitas.

Happy Cooking.

My 31 days started here

Fellow 31 dayers here

DAY 5 - MAKING YOUR OWN STOCK (the easy-peasy way)

First, if I can make chicken stock - ANYONE CAN!  This was my first attempt and I'm so proud of myself, I had to share!  Let's start at the "why" first.

 It all started with whole chickens on sale at Fresh & Easy last week for $0.64/lb.  I purchased two chickens (3lb & 3.5lb) for just over $4 total.  I decided to roast them together the other night for dinner.  (DELICIOUS, by the way)  My family devoured one whole chicken and a small portion of the second chicken.  My husband then took the meat off the second chicken for another meal and the carcasses went directly into the crock pot.  I added some carrots, two very small onions (didn't even peel them) and one red bell pepper cut into quarters.  Then I filled it with water from the tap, set it to low.  Just let it cook on low all night and you wake up with chicken stock.  THAT'S IT!!!! (I told you it was easy-peasy!)

 Just look at it!  It smells heavenly and looks divine.  Tonight I'm making potato soup and I can't wait to try it with my new stock.  I love the value too.  Two chickens for $4 = two meals and 3 quarts of chicken stock.  You can't beat that!

ROASTED WHOLE CHICKEN

1 whole chicken around 3 lbs. (If roasting two at a time, just double the ingredients below)

2 T. butter

2 T. oil (I used olive oil)

2 t. paprika

1 t. salt

1 t. onion powder

1 t. thyme

1/2 t. garlic powder

1/4 t. cayenne

1/4 t. pepper

1 onion (opt)

Preheat oven to 450 degrees.  Rinse your chicken off and pat dry with paper towels.  You may cut up the onion and place in a shallow roasting dish to support your chicken.  (or you can omit and use a rack)  Mix the paprika, salt, onion powder, thyme, garlic powder, cayenne, and pepper in a bowl and set aside.  Next melt your butter and then mix with the oil.  Rub this all over your chicken.  Then sprinkle the rub on the bird.  Place in the 450 degree oven for 20 minutes.  Then reduce the heat to 400 degrees and continue to cook for 30-40 minutes.  If the chicken is getting too dark, tent with foil.  (Make sure internal temp is 165 degrees) Make sure to follow the directions above to make your own chicken stock.

Tomorrow - Soup, Salad, Sandwiches (in any combination)

Plus - a delicious Potato Soup recipe!

My 31 days started here

Fellow 31 dayers here

PEACHES FOSTER FRENCH TOAST

 (My breakfast.  Delicious!)

I try to buy what the kids want to eat.  For instance, Colton loves peaches and so I bought him two gorgeous ones.  Then he didn't eat them!  In an effort to use everything up, I decided that I needed to do something with them this weekend, before it was too late.  So this morning I made Peaches Foster over French Toast.  It was so delicious and makes my home smell wonderful!  WIN-WIN!

 Sunday morning breakfast with my boys.

(Colton was the only one to try the peaches foster)

PEACHES FOSTER

3 T. butter

1/2 c. brown sugar, packed

1/2 t. cinnamon

fresh grated nutmeg, just a dash

splash of vanilla (optional)
2-3 peaches, sliced (peeled, if you choose)

In a skillet/saute pan on med-high heat, add the butter, brown sugar, cinnamon and nutmeg.  Stir mixture as the butter melts.  When all is melted and mixed, add your sliced peaches and reduce heat to medium (or med-low).  Stir peaches in mixture occasionally.  Cook for about 5 minutes, until sauce is thin.  Take off heat and add vanilla if you choose, stir.  Then place on top of french toast, pancakes, waffles, ice cream, pudding, etc.  You could even eat them in a bowl with a little whipped cream on top.  Enjoy!

BACON FRIED CABBAGE

I searched my fridge for a side dish the other day and found a head of cabbage that needed to be used.  After a quick internet search, I found a Pancetta Fried Cabbage recipe from Allrecipes.  A few substitutions and I give you the very delicious side dish: 

Bacon Fried Cabbage

(great served warm or cold the next day)

6 slices of bacon, cut into small pieces

1/2 onion, diced

1-2 cloves garlic, minced

1/2 tsp. salt

fresh ground pepper

1 head cabbage, finely sliced

2 Tbsp soy sauce (you could start with a little less and then taste)

1 dash Tabasco (or to taste)

Cook the bacon until browned and then add the onion, garlic, salt and pepper.  Once the onions are translucent, add the cabbage and cook about 5 minutes.  Then add the soy sauce and tabasco and cook about 10 minutes more.  DELICIOUS!!!!  I really enjoyed the next day cold for lunch too!

TASSAJARA WARM RED CABBAGE SALAD

Lunchtime!  Normally I scrounge in the fridge for some leftovers, but since I used those for dinner (it's summer!) I didn't have anything.  I still needed to grab something to eat and didn't have much on hand (payday's tomorrow....then I can restock the fridge)  I did notice an almost full head of red cabbage in the crisper drawer and starting searching for a recipe.  I decided to try the Tassajara Warm Red Cabbage Salad.

(my cabbage salad, little bit of cottage cheese and two slices of oat bran bread - YUM)

Not bad for an impromptu lunch!  I really did like the salad.  I think I would add a little more rosemary next time.  The orginal recipe is in this cookbook, The Complete Tassajara Cookbook. (Tassajara is a Zen Center in San Francisco, CA)   I found it adjusted at 101cookbooks(dot)com.  Here's what I did:

TASSAJARA WARM RED CABBAGE SALAD

1/2 c. sunflower seeds (you could sub out a nut instead)

2 tsp. brown sugar

(pinch or two of salt, if your seeds aren't salted)

2 Tbsp. veg. oil (or extra virgin olive oil)

1/2 of a yellow onion, diced

1 clove garlic, minced

1/2 head of red cabbage, thinly sliced

1 tsp. dried rosemary (I would use a little more, or fresh if you have it)

1/4 c. dried blueberries (you could use any dried fruit)

1 1/2 Tbsp. balsamic vinegar

1/4-1/2 c. feta cheese

Place the sunflower seeds in a hot dry pan, then sprinkle with the brown sugar (and salt if needed) and stir until the sugar melts and coats the seeds.  Then remove from pan and let dry on a plate.  Next, in a skillet, heat the pan, then add the oil and onion.  Cook a few minutes until soft.  Add your minced garlic, stir and then add the red cabbage.  Toss again and add the rosemary, blueberries and balsamic vinegar.  Toss and cook until the cabbage is as soft as you would like it.  I think I cooked mine for 7-9 minutes at this point.  Remove from heat and toss in the sunflower seeds and feta.  Give a quick stir and adjust seasonings if needed.

I'm so thankful that I found such a great recipe for my red cabbage and that it didn't take too long to make.  I love the saying: Use it up, Wear it out, Make it do, or Do without!  Today was definitely "Use It Up!"  I had a great lunch and my crisper drawer is almost empty - Win-Win!