Monday, September 28, 2009

Grilled Eggplant Paninis

Wouldn't it be great if I took pictures of the food. Not that the picture itself would be that great, but it would at least make the post seem a little more interesting?

Nevertheless, we made grilled eggplant paninis last night and they were delish! I think any grilled veggie with cheese on it is a winner though.

First, Kris cut the eggplant into rounds and then drizzled them with olive oil and S&P. Then he grilled them for about 3-5 min. per side.

Meanwhile, in the kitchen... (don't you love the drama the word "meanwhile" adds)

I was slicing up a $2 organic heirloom tomato (pricey but locally grown and worth the extra money!) I learned in Animal, Vegetable, Miracle, that the term "heirloom" signifies that it is a true breed--no genetic modifications, no weird hybrid or cross-pollenated stuff going on. Just a pure, simple, un-jacked with food. Novel, I know.

So we piled up freshly-made mozzerella, tomato slices, some organic marinara sauce, and some chopped kalamata olives on to Ezekiel Bread and then added the eggplant and returned in to the grill. Kris wrapped a brick in foil and placed it on top of the sandwiches once they were on the grill--poor man's panini press!

They were so good! You must try it. I insist.

Friday, September 11, 2009

White Chicken Chili

I made a version of this tonight and it turned out pretty good. I modified it enough that I feel I don't need to link to anybody. And there's nothing new under the sun anyway, right?

This had the feel of a creamy "chicken and dumplings" type dish--it was yummy and super easy. I served it over bulgur wheat cooked with chicken stock. I love bulgur wheat!

No pictures...we can't all be the Pioneer Woman. And that's ok.

White Chicken Chili

1 small onion, diced
2-3 T. oil (I used coconut)
2-3 T. flour
2 c. chicken stock
2 cans great northern beans
1 c. cooked, shredded or diced chicken

Sautee the onion in the oil until translucent.
Add the flour and cook for a few minutes.
Add the stock and the beans.
Reduce heat to low and stir off and on for about 10 minutes.
Add the chicken and stir. (my chicken was cold so I simmered long enough to heat it up)

Simple, cheap, and easy. I could make a joke here, but I'll pass.

Tuesday, September 8, 2009

Fowl Play

Carcasses are just gross. My friend Jodie is a vegetarian and pictures like this make it easy to understand her choice.

But for my first experience with chicken that did not involve a 5 lb. bag labeled "Tyson," I think it went pretty well.

Just look at what a natural I am.

Is that like the scariest picture ever or what? Is my posture always that bad? But I wanted photographic evidence that it was my hands in that greasy mess. As Asher would say, "I did it by self!"

I went the crockpot way. I chopped up some onion, salt and peppered the chicken, and threw it in on high for an hour and then on low for about 6 more hours. Fall of the bone tender it was.

Then I pulled all the meat off and put the skin and bones and liquid and various other parts in a separate container. The next day, I made stock with it!

It's not really that dark--I think the flash makes it appear that way. Again, all I had was onion so I chopped that and added some garlic and maybe 4 more cups of water. I boiled it then simmered for around 4 hours. Then I strained it and put it in glass jars. I think I got about 12 cups out of it.

I made New Poppy Seed Chicken, chicken salad, and bbq chicken sandwiches.

Cooking a whole chicken: just one more thing to add to the "if I can do it, I promise, anyone can" list.

Friday, September 4, 2009

Organic Food Only Takes You So Far

Proverbs 3:7-8
Do not be wise in your own eyes;
Fear the LORD and depart from evil.
It will be health to your flesh,
And strength to your bones.

Wednesday, September 2, 2009


Just wanted to highlight a helpful blog that I ran across. Lots of great info here! I was looking for instructions on how to cook a whole chicken and found lots of other helpful articles as well.

Yep--you read that sentence above correctly. I am delving into the world of whole chickens today. I have been a diehard frozen, boneless, skinless chicken breasts only girl for quite a while. And if you've read any of my "about me" lists, you know that chicken grosses me out.

But I'm going for it. I bought a whole grass-fed organic chicken yesterday and I'm about to throw it in the crockpot. This may seem like no big deal--most of you probably do this often. But I cannot stress enough how out of my comfort zone this takes me. I don't normally beg for comments, but I'm making an exception.

If this is your normal way of interacting with poultry, please let me know your recommendations, tips, and warnings. I have already been told about the little bag inside the chicken (thanks, Kathy!) Who knew? But what else? I'm not kidding, guys. Help a girl out.