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pretty good chicken soup

2 Nov

paleo chicken soup caldoI’m really putting out some winners here, huh. Back with a vengeance! No, no, give this soup a chance. It’s not ginger-scented or full of a million root vegetables, but it’s damn good. Pretty pretty prettyyyyy pretty good. And if you look at the picture and think to yourself “why didn’t she strain the soup and get a nice lovely clear broth?”, then know that you’re dead to me. And know that I bought myself a nice strainer in the aftermath of feeling a little contrite that I was so contrary to myself about not straining it. An epic inward struggle.
bone chicken broth paleoCan someone find me a house to live in? I also need someone to find me a car to buy. And while I’m at it, please purchase me some more underwear and socks. That one dresser drawer is pitiful. I’m pitiful. My throat is all dry and scratchy and I woke up in the middle of the night the other night with it all but completely closed up. It’s been a real blast the last few nights! I’m attempting chamomile tea and honey and lemon. Say your prayers that I may make it through to another day to the almightly Jesus above us thou art in heavenly father of the lord and savior, amen. But no, really, I do want to find a little house to rent. One that will motivate me to step it up in life and maybe shop for new underwear and socks. Ugh. Just the worst.
onion

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root vegetable chicken soup

9 Apr

paleo root vegetable chicken soup Someone’s got to eat the end of the root vegetables. Or heck, maybe you’ve just gotten some out of the ground that have been growing over the winter. You’re my hero. Here’s your answer, nonetheless, a silky, salty, garlicky chicken soup full of big hunks of soft, starchy root vegetables.
fresh parsley onion home made chicken broth Now that it’s getting warmer out I’m starting to regret my decision to get bangs. The other day was like 62 and they felt like a a sheet of plastic on my face. Sweaty plastic. I’m not sure headbands will work so well for the mid day workouts I like to do during my work days, lest I look like I have a drawbridge on my forehead. And please, I’m not washing my hair in the middle of the day. Who do you think I am?
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one-pot mustard and lemon chicken

10 Jan

paleo mustard and lemon chicken and carrotsOne-rimmed-baking-sheet chicken. Whatever. This is easy chicken. Perfect weekday night dinner. Joe’s sister Louise requested a recipe of her own on here – one that would be nice and simple. This is a good example of what I might do on a weekday night (you know, because I don’t always make ridiculous dinners on a Tuesday). It’s to the point, but not lacking in flavor, and super good. And look, it’s carrots again. That’s another thing I do; obsess over ingredients.
butchering a whole chickenIt’s tough for me to settle on a recipe that’s simple like this. Should I have included onions? Other root vegetables? I guess I feel like it has to be like the definitive one-pot chicken and carrot dish. The BEST way to make them together. Or, at least the best way to make them together with a mustard lemon sauce. But sometimes it’s just nice to have a different way of making your normal weeknight meat and vegetables. You don’t want to marinate the chicken overnight, even if will make a wonderful difference; you don’t want to roast the vegetables at one temperature and the chicken at another; and on the other end, you don’t want another dinner of steamed broccoli and boring chicken. It’s shocking how many dinners I eat that are seasoned only with salt. I sure do love salt. Salt and fat. But I’ve got a reputation to upkeep here. I’m fancier than salt. I use lemon and mustard. Watch out.
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doro wot

16 Oct

paleo doro wot
I hurt my wrist again. The other one. Double gimp. I am so mad about it I don’t even want to talk about it. I relive the moment and my head tightens up and I want so bad to redo it. Not be such a total spaz. I slipped off a pull up bar. At a competition. That I should have kicked butt at. I’m giving up on fitness. Resorting to the safe, comfy couch. Injuries SUCK. They’re so frustrating and my right wrist still isn’t fine from last year’s stupid fall. I don’t want to deal with this stufffff. GAH. Hey look, the last time I hurt my wrist I posted about African food. My only two African posts. I should stop planning on making anything from that continent. Is that racist? Prob.
ethiopian spicestoasted spices in mortarSo Denver doesn’t have quite the amount of ethnic diversity pockets as other cities might have, but the amount of Ethiopian restaurants here surpasses Boston by about a ton, so that’s good enough for me. I first had Ethiopian food my first year in Boston at this funny little hole in the wall near my apartment called Fasika. I’d just tell them to give me a sampling of all of their veggie dishes. Those are still all my favorite. I like the meat dishes, but oh man the vegetables. And the lentils. But for some reason I chose to make this for my first foray into Ethiopian food. I really should have made gomen, using the never ending amount of swiss chard I have in the garden. But I couldn’t muster the thought of prepping all of those leaves with one hand. Plus I was still so crabby about it. I’m still crabby about it. And the stupid splint I’m wearing.
melting butter
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coconut milk indian chicken

29 Aug

Oh how I wished to be able to call this tandoori chicken, because I love tandoori chicken. I based it off a recipe that called it tandoori chicken. But it’s not. And since I’m a self-professed food jerk, I could not call it such. First, no tandoor was involved. Never could be. Who the f has a tandoor. Second, this chicken is marinated in coconut milk. Tandoori chicken demands yogurt. And boy do I love yogurt marinated…anything. But I’ve been craving something with coconut milk for a while. And actually, for better or worse, you can’t tell it was marinated in coconut milk. It just tasted like it was marinated in the most godly substance on earth. Seriously, it is so good.
So since this is kind of an interpretation recipe, or something, guess what – I used all ground spices. Gasp. I did not toast and grind whole spices. Generally if I make Indian food I feel absolutely compelled to do this. It’s like this OCD side of me. The same side that likes to make my own butter, my own fermented pickles, my own bacon, all that crap. But it was hot this weekend. And even though I bought new boots, fall isn’t here. It was bathing-suit-all-day weather. And ground spices sounded nice. This recipe, despite a ton of spices, is real easy. It was a perfect lazy weekend recipe. And you know what? I bet you could use some curry powder and garam masala and be pretty darn well off – but just know that this combo of spices is really damn good.
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three chile chicken + charred summer vegetables

31 Jul

Hi, my name is Julie and my life is boring. I do the same exact things every week. Monday, Tuesday, Thursday: gym. Monday, Tuesday: MasterChef. Tuesday, Thursday: run. Wednesday: pick up CSA. Friday: pick up raw milk. Saturday and Sunday: I have no idea. I wish I’ve been backpacking every weekend. It makes me anxious that I haven’t been. Next thing I know it’s going to be winter. Terrifying. I did, however pick probably 10+ pounds of plums from some plum trees on the campus I work at. In total there were probably 60 pounds. There were four of us picking away – one had a homemade soda bottle fruit picker thing, one toted a ladder, one helped the ladder guy, and I climbed the trees. Barefoot, of course. It was perfect. We stripped those trees bare. I made cardamom lavender jam and I’ll be making pickled plums at some point soon. It sure is tricky looking for a pickle recipe online – how am I supposed to know if it’s safe for canning?! I don’t understand how people figured this stuff out. How many people died of botulism or flesh eating bacteria or whatever before they figured out how to preserve food?! I should just give up cooking. Move to the wilderness. Just scavenge with the coyotes. I’d probably die of a horrid bacterial infection doing that too. Or from the coyotes. Crap.
I have become such a caricature. Like I should be on Portlandia. I use my little reel mower. I ride my bike everywhere with my two panniers. I get all of my food from CSAs, farmers markets, and my backyard. GAG ME. At least Joe owns a gas guzzling Jeep. Sometimes we take the Jeep to pick up the raw milk and pastured meat. And then on the way there I make Joe stop at Target so I can look at all of the clothes. I bet all of those clothes are made in sweatshops. I’m not sure I feel so good about that, but I need something to balance my life out.
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chicken thighs with balsamic sautéed fennel and oranges

1 Mar

I felt lazy. Everything about this recipe is lazy. And, I feel okay about that. I think I deserve to write about something that neither takes a lot of time, nor looks particularly glamourous. I mean, look at the rest of my posts – faaaaancyyyy! Heh. Whatever. I wanted to incorporate fennel, oranges, green olives, and balsamic vinegar into one recipe. And since I’ve done a fennel salad with oranges, I couldn’t do basically the same thing again. I considered braising fennel in orange juice, but I didn’t feel like squeezing oranges (and no I won’t use carton orange juice unless it’s a negligible part of the recipe). I couldn’t be bothered having some components cooked and others not – like sautéing the fennel and then topping it with membrane-less orange segments. I guess the only thing left to do was make a one pan meal.
Balsamic vinegar reductions are real high up there on my list of favorite things. Roasted winter squash with it drizzled on top is awesome. I tried to think for like 2 minutes for a better word than drizzled. It’s so G. It’s like a Special K diet bar in Chocolate Drizzle flavor. Steak is pretty perfect with salt and pepper, and pretty more perfect with balsamic reduction on top. But, you know, a glaze will do the trick too. You don’t have quite the control, but it’s the lazy man’s way to make a reduction – or you can call it a glaze. That sounds way fancier. Just dump some vinegar in the pan along with whatever fish, meat, veggie, stir it around for some minutes and you’re done. No extra saucepan necessary.
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