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Feb. 13th, 2021 06:44 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ilyena_sylphIngredients:
1 can chunk chicken breast
some canola oil
1/2 cup thinly sliced carrots
1/2 cup thinly sliced onions
1 garlic clove (or the equivalent of 2, freeze-dried)
2 cups orange juice (reserve just a bit to mix with cornstarch)
3 tbsp coconut aminos (cut that down)
3 tbsp sugar
1 splash worchestershire sauce
1/4 tsp salt
1 tsp cornstarch
cooked rice
Instructions
In your largest skillet, over med-high heat, add oil and sauté carrots and onions for about 10 minutes. Add garlic and sauté for another minute or two.
Add orange juice, aminos, sugar, salt to the skillet. Bring to a boil.
Mix cornstarch with a bit of orange juice and add to pan, stirring in thoroughly.
Reduce heat and simmer for about 5 more minutes until the sauce has thickened.
Dump in the can of chicken, stir thoroughly, allow to heat through.
Serve over rice and enjoy!
1 can chunk chicken breast
some canola oil
1/2 cup thinly sliced carrots
1/2 cup thinly sliced onions
1 garlic clove (or the equivalent of 2, freeze-dried)
2 cups orange juice (reserve just a bit to mix with cornstarch)
3 tbsp coconut aminos (cut that down)
3 tbsp sugar
1 splash worchestershire sauce
1/4 tsp salt
1 tsp cornstarch
cooked rice
Instructions
In your largest skillet, over med-high heat, add oil and sauté carrots and onions for about 10 minutes. Add garlic and sauté for another minute or two.
Add orange juice, aminos, sugar, salt to the skillet. Bring to a boil.
Mix cornstarch with a bit of orange juice and add to pan, stirring in thoroughly.
Reduce heat and simmer for about 5 more minutes until the sauce has thickened.
Dump in the can of chicken, stir thoroughly, allow to heat through.
Serve over rice and enjoy!
sort of stroganoff
Jun. 23rd, 2018 06:21 pmilyena_sylphcelery
onion
minced garlic
stew beef
beef broth
paprika
rice
coconut aminos (or soy sauce)
tapioca starch
sour cream
half & half
So. Finely dice 1 stick celery from a Shnucks pack.
Finely dice... four? five? boiler onions.
Rehydrate some minced garlic.
heat a decent splash of olive oil in pan, add celery. Sautee until starting to be translucent.
Add diced onion. Sautee.
Add the garlic and the shot glass full of water you rehydrated it in.
stir, cover, start finely dicing the stew meat you bought.
Stop when the water evaporates off the onion-garlic-celery mixture, add more olive oil, stir firmly, wait a couple of minutes, add half a cup of so of beef broth, cover.
Return to chopping meat.
Check the onion mess, oh shit, it's actually browning. Add more beef broth, granulated garlic, a little paprika, some season salt. Frown and pour off into a medium mixing bowl, add a little oil to heat back up.
Start a good cup of rice in the rice cooker.
Finish chopping the goddamn meat. Salt meat. Thoroughly cover giant-ass skillet's in beef. Oh crap, there's still quite a bit. Fine, we'll sear this in two batches.
Sear meat, scattering with paprika, celery seed, and season salt. Pour meat on top of the onion mixture. Sear other half of meat.
Pour meat and onion stuff back into skillet. Add lots of the box of beef broth, stir, simmer. Add some coconut aminos to taste.
Eye the rice. Yep, gonna be done soon.
Mix some of the beef broth with a quarter cup of tapioca starch. Add that to the meat. Stir 'til gravy.
Turn heat to low. Add 1 8oz package sour cream to the whole thing. Stir vigorously. Frown at consistency.
Add 8oz half and half. Stir. Taste. Spice as needed.
Unplug the rice cooker when it yells at you. Add some margarine and salt to the rice.
Decide it's food.
onion
minced garlic
stew beef
beef broth
paprika
rice
coconut aminos (or soy sauce)
tapioca starch
sour cream
half & half
So. Finely dice 1 stick celery from a Shnucks pack.
Finely dice... four? five? boiler onions.
Rehydrate some minced garlic.
heat a decent splash of olive oil in pan, add celery. Sautee until starting to be translucent.
Add diced onion. Sautee.
Add the garlic and the shot glass full of water you rehydrated it in.
stir, cover, start finely dicing the stew meat you bought.
Stop when the water evaporates off the onion-garlic-celery mixture, add more olive oil, stir firmly, wait a couple of minutes, add half a cup of so of beef broth, cover.
Return to chopping meat.
Check the onion mess, oh shit, it's actually browning. Add more beef broth, granulated garlic, a little paprika, some season salt. Frown and pour off into a medium mixing bowl, add a little oil to heat back up.
Start a good cup of rice in the rice cooker.
Finish chopping the goddamn meat. Salt meat. Thoroughly cover giant-ass skillet's in beef. Oh crap, there's still quite a bit. Fine, we'll sear this in two batches.
Sear meat, scattering with paprika, celery seed, and season salt. Pour meat on top of the onion mixture. Sear other half of meat.
Pour meat and onion stuff back into skillet. Add lots of the box of beef broth, stir, simmer. Add some coconut aminos to taste.
Eye the rice. Yep, gonna be done soon.
Mix some of the beef broth with a quarter cup of tapioca starch. Add that to the meat. Stir 'til gravy.
Turn heat to low. Add 1 8oz package sour cream to the whole thing. Stir vigorously. Frown at consistency.
Add 8oz half and half. Stir. Taste. Spice as needed.
Unplug the rice cooker when it yells at you. Add some margarine and salt to the rice.
Decide it's food.
Ostara avgolemono
Mar. 17th, 2013 06:08 pmilyena_sylphSo first I made this stock:
1 5lb cut-up frying chicken
4 quarts water
1/2 onion, roughly sliced
double-handful of carrot chips
thyme
celery seed
I figure most of you know how to make stock, but on the off chance -- and because I'd like to actually remember what I did this time -- I stuck a whole, cut-up chicken (look, it's what was on sale) into a gallon of water in my biggest stock pot along with the onion, carrot chips, thyme and a scattering of celery seed and brought it up to a boil. Then turned the heat down and let it talk to itself for about an hour and a half.
Then I shut the burner off and fished all of the meat out of the pot with my big set of kitchen tongs, setting it (and the bits of onion and carrot) all off in a glass mixing bowl to cool down.
Did you know that by the time you put a gallon of chicken stock through a three-cup broth separator, the chicken you fished out of it will be cool enough to pick off without burning the hell out of your hands? I didn't, but I currently consider it a very wonderful thing.
Once I had the broth all strained off, it was time to pick off the chicken.
*sighs* Picking off chicken is never my most favorite thing, but it's a little easier when you're cubing it as you go. Also easier if you have a cat to clean up anything you drop and a plastic bag to drop bones and skin into along the way. You do wind up with an incredibly greasy-handled knife by the end of it, though.
That done, it was time to actually start cooking the soup.
Soup:
olive oil
1/2 large onion, finely diced
diced carrot chips
1 1/2 cups raw rice
8 cups chicken stock
4 large eggs
1/3 cup lemon juice
As with most things I cook, this started with adding the olive oil, onion, and carrot chips to the bottom of the (wiped-out) stock pot and sweating them for a while. Despite the fact that nowhere in my recipe did it say to do so, about the time the onion was starting to go clear I threw 1/2 a cup of the uncooked rice into the bottom of the pan to saute along with the onion and carrot.
Oh, yeah. Somewhere in there garlic powder and a scattering of oregano went in, too.
When the rice smelled right, I threw the stock in and set the timer for twenty-odd minutes, intending to start said timer once it came to a boil.
However, after I threw in... probably a couple cups? of diced chicken, it was decided that half a cup of rice was not enough and I put another half-cup on in water to cook.
While that was all going, I cracked four eggs into a bowl and beat the hell out of them, added the lemon juice and beat it some more. Once it was well-frothed, I ladled off a couple of cups of the soup (as much broth as possible) into the eggs to temper them.
The rest of the rice and the egg/lemon mix went in at pretty much the same time, the heat got turned off, and it was soup.
1 5lb cut-up frying chicken
4 quarts water
1/2 onion, roughly sliced
double-handful of carrot chips
thyme
celery seed
I figure most of you know how to make stock, but on the off chance -- and because I'd like to actually remember what I did this time -- I stuck a whole, cut-up chicken (look, it's what was on sale) into a gallon of water in my biggest stock pot along with the onion, carrot chips, thyme and a scattering of celery seed and brought it up to a boil. Then turned the heat down and let it talk to itself for about an hour and a half.
Then I shut the burner off and fished all of the meat out of the pot with my big set of kitchen tongs, setting it (and the bits of onion and carrot) all off in a glass mixing bowl to cool down.
Did you know that by the time you put a gallon of chicken stock through a three-cup broth separator, the chicken you fished out of it will be cool enough to pick off without burning the hell out of your hands? I didn't, but I currently consider it a very wonderful thing.
Once I had the broth all strained off, it was time to pick off the chicken.
*sighs* Picking off chicken is never my most favorite thing, but it's a little easier when you're cubing it as you go. Also easier if you have a cat to clean up anything you drop and a plastic bag to drop bones and skin into along the way. You do wind up with an incredibly greasy-handled knife by the end of it, though.
That done, it was time to actually start cooking the soup.
Soup:
olive oil
1/2 large onion, finely diced
diced carrot chips
1 1/2 cups raw rice
8 cups chicken stock
4 large eggs
1/3 cup lemon juice
As with most things I cook, this started with adding the olive oil, onion, and carrot chips to the bottom of the (wiped-out) stock pot and sweating them for a while. Despite the fact that nowhere in my recipe did it say to do so, about the time the onion was starting to go clear I threw 1/2 a cup of the uncooked rice into the bottom of the pan to saute along with the onion and carrot.
Oh, yeah. Somewhere in there garlic powder and a scattering of oregano went in, too.
When the rice smelled right, I threw the stock in and set the timer for twenty-odd minutes, intending to start said timer once it came to a boil.
However, after I threw in... probably a couple cups? of diced chicken, it was decided that half a cup of rice was not enough and I put another half-cup on in water to cook.
While that was all going, I cracked four eggs into a bowl and beat the hell out of them, added the lemon juice and beat it some more. Once it was well-frothed, I ladled off a couple of cups of the soup (as much broth as possible) into the eggs to temper them.
The rest of the rice and the egg/lemon mix went in at pretty much the same time, the heat got turned off, and it was soup.
Chicken-rice risotto-thing
Feb. 4th, 2013 06:05 pmilyena_sylph1 1/3 cup white rice, sauteed for a while in olive oil in large skillet
~1/3 cup chopped carrot pieces, added to the rice
ground rosehips and hyssop, to taste, added to the sauteeing rice and carrots
1 can mushrooms, drained and thrown on top of the rice mixture
1 can chicken, drained and added to everything else
2 2/3 cups water added to skillet
~2 tsp chicken bouillon powder/soup base
Reduce heat to med-low, simmer 30 minutes. Rice was still crunchy. Add another cup of near-boiling water, turn heat up to med-high. Realize that you meant to add lemon juice, drip it all over the skillet, then boil rice until water has dissipated out of it.
Tell everyone to add cheese and salt to their own specifications and declare it done.
~1/3 cup chopped carrot pieces, added to the rice
ground rosehips and hyssop, to taste, added to the sauteeing rice and carrots
1 can mushrooms, drained and thrown on top of the rice mixture
1 can chicken, drained and added to everything else
2 2/3 cups water added to skillet
~2 tsp chicken bouillon powder/soup base
Reduce heat to med-low, simmer 30 minutes. Rice was still crunchy. Add another cup of near-boiling water, turn heat up to med-high. Realize that you meant to add lemon juice, drip it all over the skillet, then boil rice until water has dissipated out of it.
Tell everyone to add cheese and salt to their own specifications and declare it done.
apple chicken soup
Dec. 4th, 2012 06:03 pmilyena_sylph3 frozen chicken breasts
~1 cup water
~1/4 cup minced onions
~2 Tbsp. garlic powder
and a couple of generous shakes of McCormick's 'Smoky Mesquite' seasoning mix,
which all went into the Instant Pot for 12 minutes (poultry setting, slightly shortened) to thaw and cook the chicken.
I pulled it open as soon as it would let me, took scissors and a fork to the chicken to turn it into bites, and dropped it back in.
To the chopped chicken and onions I added:
~a few handfuls of dried apple slices, cut into bites
~a good handful of dried pear bits
~two InstantPot cups of rice
~more water
~a couple of tablespoons of chicken soup base.
That all went back into the Instant Pot for another 10 minutes (rice setting), and when it went off again there was food.
~1 cup water
~1/4 cup minced onions
~2 Tbsp. garlic powder
and a couple of generous shakes of McCormick's 'Smoky Mesquite' seasoning mix,
which all went into the Instant Pot for 12 minutes (poultry setting, slightly shortened) to thaw and cook the chicken.
I pulled it open as soon as it would let me, took scissors and a fork to the chicken to turn it into bites, and dropped it back in.
To the chopped chicken and onions I added:
~a few handfuls of dried apple slices, cut into bites
~a good handful of dried pear bits
~two InstantPot cups of rice
~more water
~a couple of tablespoons of chicken soup base.
That all went back into the Instant Pot for another 10 minutes (rice setting), and when it went off again there was food.
Saucy Chicken Squares
Mar. 10th, 2010 05:28 pmilyena_sylph2 cups soft bread crumbs
2 cups chicken broth
4 eggs, lightly beaten
2 celery ribs, chopped
4 Tbsp. finely chopped onion
1/2 tsp. salt
1/2 tsp poultry seasoning (or the equivalent amount, mixed, of: rosemary, thyme, hyssop, marjoram, and pepper, as I detest sage)
3 cups cubed cooked chicken
1 cup cooked rice
(1 4oz jar pimentos or, as I hate the things as much as I hate sage, enough red pepper and paprika as you feel like eating)
1/3 cup butter
1 cup sliced fresh mushrooms
3 Tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1-1/2 cups milk
Mix bread, eggs, broth, eggs, onion, salt, seasonings. Add in chicken and rice. Pour into 8 inch square baking pan, cook at 350 for 55-65 minutes or until bubbly and golden.
About halfway through that hour of cooking, in saucepan, mix butter and mushrooms, saute for a little while. (I did about 6 minutes, medium high, the recipe gave no such directions.) Stir in flour, salt, pepper. Gradually add milk. Bring to boil, cook and stir for two minutes or until thickened. Take off heat, wait for casserole to come out of oven. Cut, top with mushroom sauce, serve.Collapse
2 cups chicken broth
4 eggs, lightly beaten
2 celery ribs, chopped
4 Tbsp. finely chopped onion
1/2 tsp. salt
1/2 tsp poultry seasoning (or the equivalent amount, mixed, of: rosemary, thyme, hyssop, marjoram, and pepper, as I detest sage)
3 cups cubed cooked chicken
1 cup cooked rice
(1 4oz jar pimentos or, as I hate the things as much as I hate sage, enough red pepper and paprika as you feel like eating)
1/3 cup butter
1 cup sliced fresh mushrooms
3 Tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1-1/2 cups milk
Mix bread, eggs, broth, eggs, onion, salt, seasonings. Add in chicken and rice. Pour into 8 inch square baking pan, cook at 350 for 55-65 minutes or until bubbly and golden.
About halfway through that hour of cooking, in saucepan, mix butter and mushrooms, saute for a little while. (I did about 6 minutes, medium high, the recipe gave no such directions.) Stir in flour, salt, pepper. Gradually add milk. Bring to boil, cook and stir for two minutes or until thickened. Take off heat, wait for casserole to come out of oven. Cut, top with mushroom sauce, serve.Collapse
