Crockpot Cooking

Well after being inspired by +Mama and Baby Love  to get those crockpot meals prepped and frozen, I now have 9 meals ready to go... During the first day of prep, I made the Healthy Mama BBQ Chicken and Chicken Curry, while cooking taco filling in the crockpot. 

The next morning I quickly knocked out the Goulash and with the rest of the chicken I purchased, I made up a Chicken Fajita freezer meal pack- and started a roast, which I modified from this recipe- I used Sweet Potatoes instead of regular and omitted the celery and onion soup mix- replacing it with my own zesty herb seasoning mix. I loved it.

My almost 11 year old wanted to make the gravy so I taught her how and I thought it came out great too- we gathered around the table (after a short scuffle about who would sit where- nobody puts G-pie in a corner, apparently!) she took one bite and said, "Well it smells way better than it tastes" and I burst into tears (we are both hormonal right now, methinks!) ... although once I was able to compose myself and discuss it, it turns out she and Sugar Daddy were surprised by the sweetness of the meat & gravy. They were expecting something more savory- I guess the sweet potato infused it all too well!!

Having used my crockpot twice this week, I noticed it seemed to be cooking hot, so after a little searching I found these answers:

http://busycooks.about.com/od/slowcookerrecipes/a/crockpot101.htm

http://www.365daysofcrockpot.com/2011/08/faq-crockpot-cooking-too-hot.html

So now I have a bit of trouble shooting to do. Especially since I have a freezer full of food ready to dump in a crockpot!!

Family Meals

So the arrival of our fourth mouth to feed has me all in a tizzy. I have M-cube's nutritional needs covered for the immediate future, no preparation necessary, always ready on demand and free! 

But the other 3 all have very different eating habits and tastes- other than their shared desire for all things sugary or sweet!

This past couple of weeks we have been incredibly loved up on by some awesome mamas who have brought us meals. It has made all the difference for me in being able to maintain our family tradition of eating at the table as often as possible- which has allowed us to bond as a family while we adjust to the new arrival of another human being to share our daily lives with.

Last night G-pie said she loved people bringing us dinner. And that she has enjoyed all of them -although the Pasta with Ground Turkey & Corn was her favorite- and the delicious star cookies that came with it! I loved the casserole dish and realized I should make more 1-pot meals. This one really made me think of my dad, who loved to add corn to pretty much anything...

Sugar Daddy's favorite was the chili which he simmered all afternoon, adding spices and seasonings... the hard prep work was all done, and he got to tinker with the flavor the way he loves to do!! An added blessing to this wonderful dinner- which I appreciated both ways. Such comfort food, and the aroma of the house all afternoon was delicious!

Last night we feasted on Salmon with Brown Rice, Garlic & Lemon Green Beans and Apples & Yams, with Girl Scout cookies for dessert. Totally gluten-free & dairy free. Packaged for ease & convenience- it came together like a gourmet meal.

We were also so grateful for the snack foods- and the soups that people brought, this one was perfect in it's simplicity and so good. It was a great way to give myself a boost before or after a marathon nursing session! 

Another mom brought soup too- these wonderful, wise women know how to supply a postpartum mama with nutritional needs and delightful indulgences, as well! 

This experience left me wondering how this might work even beyond the babymoon- and how it would be such a benefit to busy mamas. It is a great way to expand our own familiar menu and try things made a different way than we do.

Tonight I will be trying out a frozen meal from my friend at Dinner This Month: Chicken Pesto. I have been considering forming a meal assembly group through DTM. I am not sure if the recipes will fit with our dietary preferences, and it seems like a lot of work. I found this option- discovered on Pinterest: http://www.bigredkitchen.com/2011/08/how-to-make-mason-jar-meals-part-2/ for fresh food, sorted & stored in sustainable servers.

Right now I think I like this option best: http://livewellnetwork.com/Deals/episodes/Meal-Sharing/8352502.

Search OAMC- once a month cooking, freezer meals, meal assembly groups & meal sharing for other options.

Doing Pinterest

Yesterday we made the DIY Bracelets that we had discovered on Pinterest. G-pie had noticed we had a lot of projects pinned and none done. So after doing the menu board, I created my "completed projects" board and have been inspired to do more (so I can fill that board on Pinterest, LOL!)... so many creative and crafty ideas.

G-pie made the bottom one for her Grandma's 60th birthday gift, while J-cakes and I made the top one, also for Grandma. Then we decided to make this tasty Kiss Gloss as a party favor for the fun celebration we shared with the family.

We made cinnamon flavor. It has a bit of a zing. But the candy melts and paraffin wax give it a nice consistency- it is super easy to make...


We used red candy melts, household paraffin wax, petroleum jelly and cinnamon candy flavoring. Along with the coconut oil, a baggie, a bowl of hot water and 9 sterilized bead containers from the craft store. We doubled the recipe given on Brooke's blog, http://www.cheekykitchen.com/, and next time I would probably cut down the cinnamon flavor. We have plenty left to try out the cherry and peppermint flavors that came with the set of oil based candy flavorings. I would love to try and make this a more natural gloss- replace the paraffin & vaseline with cocoa butter perhaps, and the artificial flavors with natural essential oils.

For this project I did finally get around to opening the new coconut oil that Tropical Traditions sent- and I also used it to make eggs yesterday morning (and to to rub down the potatoes and yams for baking for last night's dinner party). I am only comparing it to the other one I have tried, which we ordered from www.azurestandard.com, from Wilderness Family Naturals.

Both are certified organic- I really need to do some research on the differences in extraction methods- the Tropical Traditions sounds better

"...the pure coconut water from inside the coconut is used to extract the coconut milk using traditional methods. Small scale family businesses [in the Phillipines] produce this oil in small batches, taking great care and pride in their work."

The Wilderness Family Naturals on the other hand is "mechanically expressed without the use of solvents or chemicals and 'super cleaned' using hot water and steam."

For dinner we grilled Tri-tip, fully loaded the baked potatoes, which turned out perfect- the skins were softer than when I have baked potatoes rubbed with other types of oil or fat. The coconut oil worked splendidly. It was also a good choice for the yams- which were terrific with a tiny bit of butter. We also had sour dough bread and a Spring Berry Herb & Feta Salad with TJ's Rosemary Pecans and TJ's Champagne Vinaigrette- wish I had taken a picture of it.

The family enjoyed the evening and my MIL seemed to appreciate the celebration. and look at the dessert my equally creative SIL brought... Sprinkles Cupcakes and cake pops, brownie bites, chocolate dipped marshmallows, Champagne- oh and ice cream from a place in Santa Barbara where the boys and their mom used to stop on road trips.

An abundance of delight and decadence!

Staging, Strewing & ideas for Vegan Stewing?

Homeschooling, heck parenting as a whole, is so much about setting the stage ["and cleaning up the spills that occur" the madwoman inserts as she leaps out from underneath her laptop in an attempt to save the family calendar from the tiny toddler with a cup of water obtained from mysterious sources!]- something my new bosom friend and kindred spirit, Kate, calls "strewing".

As I was clearing the clutter and sorting the soiled from the scattered clothing in the littles room last night I was suddenly aware of the fact that "staging" is what I do for my small learning humans, often unconsciously- pulling out a book on a recently experienced discovery, like ladybugs, piling all the stuffed dogs on C-doughs bed because he like to use them to bark at the Barbies when G-pie is playing with her little sister, and putting the puzzles with numbers on top of the dresser since J-cakes is totally into counting right now.

Really it just stems from paying attention to what your child is into and being less impressed by your own ideas of what you think they should learn from you and more interested in their ideas of what they think you should play with them. 

Yes, go back and read that last sentence again- it is a very important point. (I have to change a poopie diaper anyway so there is going to be a natural break in the flow of words pouring forth from my fingertips!)

So applying the same logic to my 9 year old- my job in her education is to create an environment and provide sustenance- till the soil and mix in some good compost for a fertile brain. Throw in some great companion plants, watch for weeds and pests - which if you choose the companion plants carefully, will be minimized, and water liberally. I mean that literally. My opinion is that water is an essential ingredient in a child's life. Drinking, playing in and with, visiting large bodies of, witnessing the changing forms of and very important- learning conservation. Lots of sunlight, a little pruning here and there- and then watch that little sprout thrive!

The most important things I can do for my children- provide a welcoming, accessible space to discover the things I "strew" about, pay attention to their interests and partner with them to find great resources so that they can pursue their passions, take them places that allow their imaginations to soar and give them lots of food that composts well!

Topping mamas list of skills to develop this fall- better, simpler, housekeeping tactics, everything there is to know about social media and continued growth as a yogini and fresh food fanatic! [again she leaps off the couch as the taller toddler gives herself away as the source of the mystery cup of water, bringing a freshly reFILLed cup to her thirsty brother!]

Doing the research to start filling my freezer with some delicious Vegan stews for the coming frenzied fall, suggestions welcome! Although I am following Gluten-free, Vegan recipes, I am still eating some chicken and fish, and beef jerky- and the occasional piece of Costco birthday cake, because really who can resist? It's called the barefootOCmama diet.

Here are some new favorite foodie blogs:

http://craftycookery.wordpress.com/2011/07/18/gluten-free-vegan-pita-bread/

http://glutenfreegoddess.blogspot.com/p/vegan-veg-index.html

http://www.wheatfreemeatfree.com/honeydew-granitas/

http://theveganstoner.blogspot.com/

Happy Sunday!! May your surroundings be pleasant, your thoughts full of light, your companions refreshing and your nourishment enriching to your body and soul.

Following-my-own-advice salad... a sliced...

Following-my-own-advice salad... a sliced baby persian cucumber, half an organic navel orange, sections thirded, 1/2 yellow squash, sliced and quartered, quartered yellow cherry tomatoes, 5 fresh mint leaves from the garden; tightly packed into a 1 cup bowl with a lid, add half a diced avocado just before serving. So good it's weird. View or comment on Tiffany B's post » The Google+ project makes sharing on the web more like sharing in real-life. Join Google+

my first blog post using Circles...

Food, glorious food! My Top 10 Thoughts on Eating

As of late, several dear women have sought my input on eating Vegan. Of course, I am far from an expert- I fall off the veggie wagon all the time (I especially regret when I land in a bag of Hershey's kisses!), but I can offer a few tried and true tips and tactics.

As Nature Intended- but bite size!
Sometimes simplest is best- fruit and veggies can be eaten plain- slice up a cucumber and dip it in soy/wasabi sauce, peel a carrot and keep using the peeler on it to create ribbons which are fun to snack on or throw in salads, pull out that Apple Peeler Corer Slicer you bought at the Pampered Chef party I made you go to years ago and use the darn thing- the peels mix in great with those carrot ribbons and a handful of raisins! (contact my friend, Jennifer if you need one of those nifty devices- www.pamperedchef.biz/jennifermasri)


Grow a little herb by the kitchen sink.
My garden usually contains, thyme, mint, basil, chives, tarragon, oregano and lots of interesting tomatoes and peppers (currently we have heirloom pinneapple cherry tomatoes and in the past we have enjoyed chocolate bell peppers). I find that keeping a small pot in the kitchen with my current favorite- you can get them at most grocery stores these days - helps remind me to use it, and the others! Then it goes into the garden or sometimes it just gets used up!


Follow flavor favorites
My tastes tend to vary a lot, but I find that I go through phases of favorite flavors- and it works for me to go ahead and eat it up! For example, I am totally into Spike right now- so I am trying it on everything! And if you are craving something- figure out which flavor you really want and try to create that, for example if I want a cheeseburger, I grill up a slice of squash, sprinkle it with Spike and sesame seeds, add avocado, lettuce, tomato, pickles, mustard and onions wrap all that in a freshly warmed corn tortilla- not the same but oh so reminiscent!


Enjoy eating
Gather your family together at the table and pay attention to your presentation. You don't have to be fancy- one of my favorite ways to find a little festivity is to make it Mediterranean style platter with assorted veggies, olives, etc. I add some crackers, cheese and salami for the family- and a bowl of berries or sliced apples. We all gather round and chit chat like we are mingling at a party! Finger foods, family style, fast cleanup!


Leave off labelling yourself
Recently I have toyed with being Vegan, Vegetarian, Lacto-Vegetarian, Ovo-Vegetarian, Lacto-Ovo-Vegetarian, Paleo and Gluten Free. While researching and trying the recipes I found (here are some links I enjoy http://blog.nativefoods.com/ www.vegweb.com, http://www.primalandgreenoc.blogspot.com/, http://paleodietlifestyle.com/) I realized that focusing on the vegetables satisfies almost ALL the eating styles out there- whether you choose wheat (vegan) or meat (paleo) I find that fruits make a great dessert, avocado is a sensational treat, and we should really avoid or limit eggs, dairy and processed anything.


Photo your food
This is a tactic that is a little silly, but if you have the ability to brag and show off what you are eating, it motivates you! I share with Facebook, post on my blog and have also played with other photos sites like http://365project.org/ and http://twitpic.com/) This also helps me remember that garnishes aren't just purty they usually enhance the flavor greatly, and I always want to add something special when my food is about to have it's picture took!


Break with Tradition

Broccoli for breakfast? Beautiful! Frozen treats for dinner? Fine! Liquid only lunches? Lovely! not the kind you shake not stir and garnish with 3 olives, ladies).


Find a fork you like
Another odd habit I have that I find makes me want to eat salad and other forkables- I really like this one particular fork I have. It doesn't match my flatware set, I don't even know where it came from, but it feels great in my hand, it provides perfect size bits and it looks great in my salad bowl!


Be an Iron Chef

When things get a little boring, send your hubby to the store and ask him to get all the things that he can remember you usually use, as well as anything he things you should try. Then go in the kitchen and see what you can make using 2 or 3 of the ingredients he brings home as the center of your meals.

Recipes are great and I would be happy to share some of my favorites, (I have them all over the place, but someday I will collect them into one central accessible e-location!) but being creative and cooking contentedly or preparing peacefully- these are the things that make all the difference in following a satisfying, healthy and stress free menu plan (oh I don't plan my menu, anymore, ever! It is too rigid and my choices are already so limited I hate being told what I am supposed to eat- even if it is by my past self who made a perfect plan!)

One more thing- do yoga. Yes, yoga. You will see what I mean.

PS Beets. Learn to love them.

This post linked to http://ohamanda.com/ for
(I know I wrote it on Monday, but it was really late, and besides I didn't know about Top 10 Tuesdays until today which is Tuesday so this is an after the fact, edited in link...)

Cooking Couscous is Cool

Couscous is such an easy and foolproof side item for kids to cook. We find all sorts of ways of sprucing it up- the Kitchen Assistant added Curry, Clove, Nutmeg, Apples and Raisins tonight. While the spice was a little heavy handed- it had potential.

Before the spice bath...

Hub-ster made himself frozen chicken Teriyaki from Costco, and I made a baked head of cauliflower basted in curry, cumin, coriander and canola oil, with apples, onions and raisins nestled in the hollow created by cutting out the stem. As it turned out all three items, stirred together = fascinating flavor!

G-pie and I learned a lesson in the use of spice tonight, and as a whole the idea of experimenting with seasoning was explored thoroughly. We discussed how flavors are enhanced by others and agreed that cloves should be used VERY sparingly. 

We also decided salad and couscous is the perfect base for a meal, add steamed asparagus, wok'd broccoli, cooked carrots or a hearty yam and yukon stew, with baby peas and peal onions and finish with fruit. Once grilling season hits, we'll have veggie kabobs, grilled eggplant and zesty zucchini.

Last night G-pie made a stellar salad from romaine, raddichio, herb mix, carrot coins & jicama chips chilled with 1/2 t each dill & ginger, chopped apples, a pinch of cinnamon sugar and northern italian dressing. She did a great job of chopping everything down to bite size or smaller and tossed it all together with the perfect amount of moisture. A promotion may be in store for the budding culinary apprentice...  

Grab & Go Breakfast Logs

Was trying to make cookies- my Kitchen Assistant suggested they were more like Breakfast Bites, and I reshaped the next batch into logs, I plan to keep these babies on hand! Throwing a few in the freezer today to see how they fare...

Basically I blended peeled, cored and sliced organic apples (3 gala and 2 granny smiths) with 1/2 c water from boiled beets and 1/4 cup honey, until it was smooth. Then I added 1/2 cup canola oil and blended with a whisk.

In another bowl I put 2 1/2 cups oats, 1/2 cup spelt flour, 1/4 cup whole wheat flour and 1/4 cup all purpose flour, along with vegan egg substitute (Ener-G Egg Replacer powder) and a few shakes of salt.

We combined the wet & dry ingredients then folded in 1/2 cup raisins and swirled in 1/4 cup peanut butter.



This recipe is VERY loosely based on Oatmeal Cookies from Rodale's Naturally Great Foods, a cookbook I have been reading- it has a lot of information and tons of recipes... but it isn't vegan- nor even vegetarian. Labels. schmabels, it has good eats!

We also experimented with drying beets again, my Kitchen Assistant thought we could try a salty-cinnamon-sugar, and it turned out surprisingly good. Still need to adjust something as they are a bit chewier than I would like. Mary Bell's Dehydrated foods suggested boiling first, maybe I didn't do it long enough- it was a big beet! The skin came off much easier after boiling.


Many of the things we did the recipe came from ideas inspired by the newly learned cooking terms my Kitchen Assistant has added to her vocabulary. G-pie totally wow'ed me with her already accumulated knowledge of cooking terms! (I am creating a soon-to-be-downloadable homeschool cooking course as we go- see tag KitchenAsstLP for posts with resources and materials).

We reviewed the 44 words on her word search - and she knew half of them! We also colored our Farmer's Market Veggies and arranged baskets of colorful vegetables- this turned into a great time for G-pie to teach J-cakes her colors and she ended up making a flashcard set to aid in her very-seriously undertaken duty.

Hmmm... I think we need a mentoring class at S.C.H.O.O.L. Session 3 Schedule is due to be published with our newly designed website by Sunday night- we have new classes for older kids (6th - 8th grade) and more options for Science and Drawing.

My lovely Mother In Law is bringing us a meal today, I have been blessed by the outpouring of love (and food) as I heal. Today we will be having a fabulous salad from Rutabagorz- yum!

Happy Friday!

My new Kitchen Assistant Starts today!!

My first born and always eager 9 year old daughter wants to learn to cook. This came, just after I told her how I got paid an allowance to make dinner from the time I was about 11 on. She is ready to start her training. As Executive Chef of Chez Bellah, I have determined she should start as a kitchen assistant and start with prep work.

Being focused on natural and living foods, means that our kitchen processes LOTS of fruits and vegetables- one of the things that often slows me down is the peeling, seeding, chopping, slicing, dicing and storage of our fresh produce. We use our dehydrator some and have been known to freeze ahead for smoothies, soups and "personal packets" (easy to grab and reheat or thaw items pre-portioned for 1-2). We could do both more to ensure that we use all parts of our fresh produce before it goes bad. I also like the variety these items provide.

We are making aprons (well decorating ones I saved from various server jobs in restaurants over the years) and I think chef's hats would make it fun... and of course the three year old gets to join us for this activity. The girls are charged with finding any toys games or puzzles about food, and collecting all the toy food and cleaning the play kitchen today, as well.

Here are some resources I found to help me in lesson planning.

A fun word search for cooking terms and recipe terminology.
http://www.uen.org/Lessonplan/preview.cgi?LPid=156

Free pdf downloads, although I would love the book just can't afford it right now!
http://www.brainchildpress.com/Teaching1.html

This one is college level, but has lots of useful info and can be scaled down easily- I like the flip book activity and the writing worksheet for creating a descriptive menu.
http://www.readwritethink.org/classroom-resources/lesson-plans/cooking-descriptive-language-designing-842.html?tab=1#tabs

From just these three sources there is plenty to cover a couple or weeks of daily activities, and I am sure I will be finding more!

Oats & Quinoa soaking overnight.

Wow- amazing what a delicious and nutritious breakfast does for you, huh? This morning I had Oats & Quinoa with dried fruits. Soaked both overnight then brought to a boil, simmered for 10 minutes, and added a splash of almond milk. Simple, satisfying and sweet!

Dried fruits awaiting re-hydration.

The quinoa adds a wonderful chewy "pop" and complements the re-hydrated cranberries perfectly. Next time I don't think I would use any raisins, maybe some dried mango instead?

This recipe is inspired by one in Vitality Foods for Health & Fitness by Pierre Jean Cousin & Kirsten Hartvig. I have also been perusing another favorite because I love the idea of having my own dried fruits on hand next time- and I do have a dehydrator after all!

I think I still want to be a vegan

Food has become a big deal with me lately. I like food. Growing food, harvesting food, shopping for food, prepping food, crafting recipes from foods and pairing food with palate cleansing beverages aimed at making a meal match some sort of mood. Setting the stage for a drama of words inter-tangling with emotions, peppered with frankness and laughter.

Recently I've missed eating with my family. But now that I *can* again- I do NOT want to return to a SAD menu. I love acronyms- and none are more fitting that the Standard American Diet. While I was a vegan- I learned to love the taste of natural, herb infused, spice sprinkled, gourmet garden ingredients.

My kids ate a lot of what I was making myself- and I made a big deal of the things I liked especially- abundant salads, bold soups, classy wraps, decadent nut blends. But we ate cafeteria style- the baby's introduction to solid foods occurring over these same past six months. I have been eating a largely vegan diet for health reasons. I lost nearly 50 pounds. I started doing yoga.

The health risk has been removed- literally. And I may "resume a normal diet"- the question of course is do I want to? And shouldn't I continue to teach my kids about eating a menu filled with variety, tied to traditions and celebrating the life that connect us?

Which means the occasional cupcake. It was delicious.

My newest resource- http://vegweb.com/

Cheese Please

When my hubby and I first got married, we loved having other couples over for dinner. I fancied myself a good cook, after summers spent with my grandmother learning the craft. Sometimes my brialliance shone, other times people were polite. Like the Sesame Turkey Ham incident.

But a favorite that I hit upon early which always pleased my husband (and even his funny friend who had to endure the Sesame Turkey Ham) was Cheesy Chili & Chicken Cornbread Casserole. Nearly 13 years later as fall starts to come on, the darling man starts asking for this hearty, heavy, heavenly hash.

2 packages refrigerated corn bread dough (it comes perforated to make cornbread sticks)
1 can Stag Chicken Chili
1 can Stag Green Pepper Chili
2 cups Colby Jack, Shredded
1 can Swanson Chicken Breast

In a round casserole dish (I use Pampered Chef's deep dish baker) arrange most of one package of cornbread strips to cover the bottom, pressing seams together. Bake at 350 for 14-16 minutes, until just done. Meanwhile warm the cans of chili together in a saucepan. Sprinkle half a cup or so of the shredded cheese over cornbread, pour half the chili over that and then crumble the chicken meat on top of the chili.

Cover the chicken with about half a cup more of the shredded cheese and pour the rest of the chili over that, then- you guessed it- more shredded cheese! Use the second package of cornbread strips to create a latticed top. Bake 25- 30 minutes more. Serve with sour cream, diced onions and extra cheese.

That's the cheesiest post I could come up with.

Prompted by Sunday Scribblings, topic today: "Cheese".
If you are reading this on Facebook, click on "View Original Post" to see my blog's new fall makeover!

Happy Cupcake Day

We made spice cake & browned butter icing from scratch- got half a batch of cupcakes and a heart layer all done during the baby's nap. The cake came out better than the cupcakes because it is so incredibly moist.

Mix together in small bowl:

2 cups flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cloves

1/4 tsp ginger

In a medium bowl beat until fluffy:

1/4 c butter

1/4 c shortening

Add & beat until well combined:

1 1/2 c sugar

1/2 tsp vanilla

Add, beating well after each one:

2 eggs

Add dry mixture to the medium bowl, alternately with

1 1/4 c buttermilk (we used sour milk - 1 TB lemon juice combined with 1 c milk for 5 min)

Beat just until combined after each addition.

Pour into floured pans and bake at 350 - 20 min for cupcakes, 30 minutes for layers.

Meanwhile prepare the icing.

Browned Butter Icing

Melt 1/2 cup butter in saucepan and keep over low heat until delicately brown. Remove from heat and pour into small bowl. Sift 4 cups (an entire box) of powdered sugar over the butter and add 2-3 TB milk, plus 1 tsp vanilla. Beat on low until smooth. Add milk as necessary to achieve consistency for spreading.

Happy Kool-Aid Days

The Kool Aid Days Celebration kicks off today in Hastings, NE. check out how they will be feeling groovy this weekend. Kool Aid Days 2009

Kool Aid Play Dough
3 1/2 - 4 cups flour (or more)
1/2 cup salt
1 TB cream of tartar
2 pkg same flavor Kool Aid
3 TB oil
2 cups water

Boil water and add to Kool-Aid in a large bowl. Stir in oil and add remaining ingredients until a ball forms. Knead until smooth

Apple Carrot Rosemary Chicken

Last night I peered into the fridge to see dwindling supplies, I was at a loss as to what to make for dinner once again.

Depressingly I thought, well there is brown rice and frozen chicken thighs. It'll be plain but healthy. So I started the rice in my rice cooker and put the chicken in to defrost. Then I thought - I'll just clip a little rosemary from my garden for flavor. I arranged the thawed chicken in a foil lined roasting pan and tucked the rosemary around it and popped it in the oven.

Back to the fridge to pull out the last remaining veggies in the house- mini carrots, which are always good with ranch. But the baby doesn't do so well with hard carrots... so I threw them in on top of the chicken. Then I noticed a half an apple in the fridge and another rolling around in the drawer- apples go great with rosemary! So I sliced those up and threw them on top of the carrots. Then I pulled the foil up around the whole mess. It smelled great.

After the chicken was done cooking, the apples and veggies were still a little crisp, since they came to the party late- so I pulled all the meat off the bone and mixed it in with the rice to stay warm while the rest finished cooking. There were a lot of drippings (even chickens have the fat thigh problem, I guess) so I decided to mix in some flour and the last individual apple sauce to make a sort of gravy. A little milk to thin it out and voila- dinner was served.

It was delicious. Since I didn't measure anything I have no idea how much I used so it's hard to create a recipe- but I have learned that being creative with what you have on hand makes for better meals than following a recipe that you have to go buy ingredients to complete.

Hubby said I was a bit like Steve Martin from the Jerk:

"We only have chicken and rice for dinner."

"Oh and some rosemary, but that's all -chicken, rice and rosemary..."

"and carrots. But that's all chicken, rice, rosemary and carrots..."

"but that's ALL! Except for some apples... so chicken, rice, rosemary, carrots, apples, and gravy. But that's it."

And it was it, and it was easy and it was healthy.