chicken and vegetable

howdoistormspirit  asked:

I know that you are all cooks... what is your favorite dish to make when you're tired? Is chef a better term...?

Caddy: “Chef is a better term for Cleaver and Meaux, since they do it for a living! I was their sous-chef for a while, but my college schedule meant I had to pick between work or spending time with the boys… and, well, you only get to see them grow up once!”

Meaux: “Yeah, we miss y’all down at Cozy’s, but we understand. An’ at the end of a hard day, Meaux usually settles fer a sandwich an’ some soup.”

Cleaver: “Yes; after a long day at work, the best alternative to having someone else cook for you is a simple tomato soup, or some chicken broth with vegetables and noodles.”

Caddy: “And since I cook for four, my go-to is usually something like burrito bowls. Taco-seasoned ground meat or beans, quick-cook brown rice, mild salsa and boiling water go all in one pot - along with any other ingredients, like diced veggies. Then you just top it with whatever you want!”

flickr

Vegetable Stew + Rotisserie Chicken by fairchildart

Eat White

There are 3 dietary qualifications you MUST meet before you can be confirmed for white.
You must:

1. Have a tolerance to lactose (milk is the elixir of the gods)

2. Enjoy boiled food (chicken, vegetables, etc.)

3. Consistently eat food cooked with NO MORE than 3 different spices (note: there is no limitation on herbs, i.e. parsley, sage, rosemary, thyme)

If you do not fit all 3 of these dietary qualifications, then I am sorry but you cannot possibly be white. Go eat some curry, loser.

Chicken and Quinoa Soup: Ever taken a recipe there was absolutely nothing wrong with and decided you just couldn’t do it like everyone else? There was certainly nothing wrong with chicken and noodle soup but I had to go and screw that all up. That’s why I love soup and stew dishes, you can just sort of chuck stuff in a pot and it’s great! That, and they freeze well, which I love planned laziness.

For boiling the chicken and making a quick stock (to add additional liquid to finished soup)

  • 1 ½ - 2 lbs of boneless, skinless chicken breast
  • 1 lemon, cut into slices
  • zest of lemon
  • 1 tsp dried rosemary
  • ½ tsp thyme
  • ½ tsp salt

Directions: Just toss everything in the pot. Cover it with enough water to submerge it by a few inches, once boiling bring the heat down to not overflow the pot, once chicken is cooked through strain the liquid through a colander into a bowl, set the liquid aside, and discard the scraps left in the colander (lemon rinds, dried herbs, etc.) Once the chicken is cooled significantly, pull it with your fingers.

  • 2 TBSP oil, such as olive
  • half of a large yellow onion, diced
  • 2 stalks of celery, rinsed and diced
  • 3-5 cloves of garlic (depending on clove size)
  • 1 medium sweet potato, scrubbed and cubed (or use some carrots instead if you prefer)
  • 1-8 oz container of mushrooms (white or brown)
  • 1 ½ cups frozen peas
  • 1 cup frozen green beans
  • ¼ cup of dry sherry
  • juice of a lemon
  • 1 ½ tsp salt (ultimately, to taste)
  • ½ tsp black pepper (to taste)
  • 3 TBSP dried parsley (could use fresh)
  • ½ TBSP dried rosemary
  • 1 tsp dried thyme
  • pulled chicken
  • 1 quart (or liter) of chicken stock
  • the contents of your “quick” stock
  • 2 cups quinoa (any color, cooked to packet instruction)

Directions: Prepare vegetables. In a large pan heat up olive oil over a medium heat and cook down the onion and garlic until soft and fragrant. Next, add celery and sweet potato (or carrot). Remember to always salt in layers, so let’s add a little right now and stir it all up! Cook down those vegetables until fragrant. Now, add the dried herbs and black pepper, coat the vegetables, and let them warm up a bit to release their fragrance. Hit it with some wine and let it have a little simmer. At this time add the pulled chicken, mushrooms, the stock, the quick stock you made when cooking the chicken, and another hit of salt. Bring the heat up to high until the contents of the pot begin to boil, and then bring it down to low to gently simmer. Off to the side in a smaller pan, prepare your quinoa according to your packet’s instruction. Once the quinoa is cooked and the sweet potatoes in the soup pot begin to become fork tender, add in the prepared quinoa, the peas, the green beans, and your finishing salt. Complete it with a spritz of fresh lemon juice, and let the contents continue to simmer until the potato is fully prepared.

6

Had another fun evening in the garden and orchard with the Nuggets! I picked a bunch of green beans, banana peppers, butternut squash, tomatoes including that monster heirloom beefsteak, a cucumber, some okra that I forgot to include in the pictures, and a big tote full of apples! Found one lonely cicada exoskeleton under the apple trees too (pictured on the butternut squash).

The Mammoth Russian sunflowers are finally blooming and they are enormous! Every bit of 14+ feet tall! Hoping to get some seeds for the Ladies once they ripen before the wild birds grab them all.

I love life on the farm!

6

Homemade Fettuccine Alfredo with Spicy Honey Chicken & Shrimp

My Whole30 is over and all of the delicious carbs are now allowed. You will definitely thank yourself when you stop buying processed alfredo sauce, and just make it yourself. True alfredo sauce has 3 ingredients (not including seasonings) so it comes together in a breeze. You don’t have to make your pasta from scratch like I did, but believe me, it’s a killer.  This is loaded with vegetables and 2 types of protein (because why not), and it was incredible! 

Ingredients for Alfredo Sauce 

2 ½ cups heavy cream 

3 tbsp butter + 1 ½  tbsp light olive oil so that the butter doesnt burn 

3-6 cloves minced garlic (depending on how much you like garlic – I used 6) 

Pinch red pepper flakes 

½ tsp nutmeg

½ cup Parmigiano-Reggiano (Parmesan) cheese (+ more if needed/wanted)

Freshly ground black pepper and kosher salt, to taste 

Ingredients for Chicken & Shrimp

3 boneless, skinless chicken thighs, cut into bite size pieces (fat trimmed as much as possible) 

½ lb small shrimp, peeled and deveined 

Marinade: 1 tsp sweet paprika, 1 tsp Hungarian paprika, ½ tsp black pepper, 1 tsp granulated garlic, ½ tsp granulated onion, pinch red pepper flakes, 1 tsp kosher salt, 1 tsp Italian seasoning, 2 ½ tbsp raw honey, and 3 tbsp light olive oil. 

Ingredients for Pasta 

Fettuccine (cooked to package instructions in salted water) (I used homemade pasta – recipe coming later)

Retain the starchy pasta to thin out sauce if necessary 

Vegetables of your choice – I used 1 whole diced red pepper, ½ lb asparagus (cut into thirds) and organic spicy spinach blend from Trader Joe’s

Fresh parsley/herbs for garnishing 

Directions 

In a deep skillet over medium-low heat, heat the butter and olive oil together. 

Once the oil comes to temperature, add in the garlic and red pepper flakes and let cook for about 25-40 seconds to rid the garlic of its raw flavor 

Add in the heavy cream and raise the heat to medium-high and let the cream come to a gentle simmer. 

Once simmering, season with the nutmeg, salt, and pepper, and add in the cheese.

Reduce the heat to low and let simmer for a few minutes while you cook the chicken. 

In a separate pan, heat a small amount of light olive oil over medium-high heat. 

Once to temperature, cook the chicken thighs until cooked through. 

About 2 minutes before the chicken is done cooking, add in the shrimp and cook until pink. 

At this point, the pasta should be nearly done cooking. 

Add the pasta, chicken, shrimp, and vegetables to the alfredo sauce, give a good stir. 

Raise the heat to medium and let all ingredients combine. Add in more cheese at this point if you would like. 

If you want, add in the remaining cooked marinade to flavor the sauce. 

Once the vegetables have been warmed through, turn off the heat. 

Garnish with fresh parsley and serve. 

Enjoy!