Trying something new is often good to do.
Sometimes I fall short at trying something new. Sometimes it is too risky. Sometimes I don’t have the time. Sometimes I don’t feel like it. And other times, I go for it. This week I tried two new things (maybe more, but I’m only going to write about two).
I made a whole chicken and then stretched it for our suppers multiple nights. If you’ve never tried it before, the chicken in the slow cooker (aka crockpot) is a great way to go. When you make it in the slow cooker, you don’t have to do any of that icky stuff that deterred my mom from making whole chickens after the first time or two she tried it. The chicken is moist and delicious and just falls off the bones. It is easy and you can use the “extras” to make supper nutritious stock.
I “stretched” our chicken by making chicken and rice the first night, chicken quesadillas the second night and I was going to make chicken curry the third night, but instead we decided we just wanted chicken quesadillas again.
How do you make chicken in the slow cooker? It is pretty easy. You buy a whole chicken. If it has gizzards and liver inside you take it out (the ones I buy don’t have those parts inside). Rinse it off with water. Put it in the slow cooker, breast side up. Season with salt and pepper. Cook on low for 6-8 hours. Enjoy
And then after you finish, you can make stock. Stock is good for soups, rice and I know I’ve read other people who use it for a whole boat load of other things. Maybe after I become more accomplished, I’ll tell you more and the benefits of it and how you can make it.
My sous chef and I also made a delicious almond coffee cake by soaking my whole grains. I’ve read about the benefits of soaking your grains, but the only things I’ve soaked before is our homemade pizza crust and our oatmeal (and I only like oatmeal when it is soaked). This coffee cake used Kamut (a kind of grain). I put it in the blender with the liquids last night. I added the eggs and the baking soda/powder and spices this morning. We all had second (and maybe third) helpings. Yum. I better put the rest out of sight so Josh can enjoy some when he gets home too.
Sometimes I fall short at trying something new. Sometimes it is too risky. Sometimes I don’t have the time. Sometimes I don’t feel like it. And other times, I go for it. This week I tried two new things (maybe more, but I’m only going to write about two).
I made a whole chicken and then stretched it for our suppers multiple nights. If you’ve never tried it before, the chicken in the slow cooker (aka crockpot) is a great way to go. When you make it in the slow cooker, you don’t have to do any of that icky stuff that deterred my mom from making whole chickens after the first time or two she tried it. The chicken is moist and delicious and just falls off the bones. It is easy and you can use the “extras” to make supper nutritious stock.
I “stretched” our chicken by making chicken and rice the first night, chicken quesadillas the second night and I was going to make chicken curry the third night, but instead we decided we just wanted chicken quesadillas again.
How do you make chicken in the slow cooker? It is pretty easy. You buy a whole chicken. If it has gizzards and liver inside you take it out (the ones I buy don’t have those parts inside). Rinse it off with water. Put it in the slow cooker, breast side up. Season with salt and pepper. Cook on low for 6-8 hours. Enjoy
And then after you finish, you can make stock. Stock is good for soups, rice and I know I’ve read other people who use it for a whole boat load of other things. Maybe after I become more accomplished, I’ll tell you more and the benefits of it and how you can make it.
My sous chef and I also made a delicious almond coffee cake by soaking my whole grains. I’ve read about the benefits of soaking your grains, but the only things I’ve soaked before is our homemade pizza crust and our oatmeal (and I only like oatmeal when it is soaked). This coffee cake used Kamut (a kind of grain). I put it in the blender with the liquids last night. I added the eggs and the baking soda/powder and spices this morning. We all had second (and maybe third) helpings. Yum. I better put the rest out of sight so Josh can enjoy some when he gets home too.
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