Showing posts sorted by date for query cabbage. Sort by relevance Show all posts
Showing posts sorted by date for query cabbage. Sort by relevance Show all posts
I am one of those people who never minds paying full price for a good roasting chicken, and that is because, with all of my years of cooking experience, I have mastered the art of making my chicken pay for itself.
How do I do that you might well ask, and today I am going to show you how. Let me set the scenario.
You've cooked your Sunday Roast Chicken, fed it to the family, and have cleared up all of the dirty dishes and pans. You may even have stripped the carcass of all of the meat and are sitting there staring at the empty bones. You feel like throwing them away, and maybe you do, or maybe you carefully wrap them up and stick them in the refrigerator, where, just a few days later, you end up tipping them out because you failed to use them when you should have done.
To my way of thinking a good roast chicken is something which can give to you again and again and again. I always, ALWAYS get at least three meals from my roast chickens. It's just a matter of thrift, ingenuity, and planning.
I don't mind spending fifteen or twenty dollars on a good fat roasting chicken because I know that in the long run that chicken is going to help me feed four people at least three meals. Even at twenty dollars, that amounts to roughly six dollars and a few cents per meal. Probably even less than you will pay for a pound of hamburger.
Today my goal is to show you how to eke as much out of that Roast Chicken you thought was so expensive that you can. With only a few simple steps you, too, can make your chicken pay for itself!
STEP ONE - This begins right at the store. Buy the largest, fattest, best chicken that you can afford. I usually buy one that is at least 2 1/2 to 3 pounds in weight. I like free range chickens, because I think they taste better, and I like to support good animal husbandry. I will also buy an organic, or free-from (no anti-biotic) chicken, and air-chilled if I can.
STEP TWO - Roast your chicken using a reliable recipe that will give you optimum flavor, without drying out the bird. I can highly recommend any of my Roast Chicken Recipes. I know I am a bit biased, but, my goal here in the English Kitchen has always been share the best with you.
STEP THREE - Prepare plenty of sides to serve with your chicken. In my home it is usually potatoes or rice of some sort, and two to three vegetables. Sometimes I even roast the vegetables with the chicken. That way when it comes to serving up your chicken, you can be generous with the sides and serve smaller servings of the meat and nobody will feel that they have been cheated.
I can highly recommend the following sides:
Of course, you don't have to make all of your sides fancy. Plain steamed vegetables are always good, just don't be stingy with any of them. Let your family and or guests fill up on the vegetables, not the chicken. A good GRAVY also helps.
This way you can give each person a reasonable serving of the roast chicken without going over the top. Aim to eat only half of the chicken on the day you roast it and then you will have the remainder to use on another day.
STEP FOUR - When you are stripping your chicken after the meal, set aside a good amount to use for another meal, such as a casserole, salad or sandwiches, hot or cold, or even a pot pie. You don't need a lot of chicken to put in a pot pie and if you have been careful enough to make LOTS of gravy, your family won't even notice that their pot pie isn't loaded with chicken.
Don't strip the bones down until they are bare, leave some meat on them. I usually save the wings and then the whole carcass with a fair amount of meat on it to make soup. It's okay if you don't feel like making soup right away. Simply wrap the bones up tightly and freeze them for later on in the week.
Here are some really fabulous ways to use up some of that cooked chicken meat:
.JPG "HOT CHICKEN SALAD")
STEP FIVE - Use those bones and the carcass to make a delicious soup. It's not really hard to make a basic stock or delicious chicken soup and your family will always appreciate it. Even if you only use the bones to make a delicious stock and then freeze it, you have created the barebones of a fabulous risotto or a soup, and they will not have gone to waste.
Here are some of our favorite chicken soups:
There is a wonderful old saying that when you eat a pig you should eat everything but the squeal, I would like to switch that out to say when you eat a chicken you should eat everything but the cluck! I think that if you follow my tips and suggestions, you can feel proud that you have done just that, using up every scrap of the yard bird and in the most delicious ways! Effectively, you have actually made your Roast Chicken pay for itself, and in these modern times when money is tight, don't we all need to be able to do this?
I'll be back tomorrow with something new!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks so much for visiting! Do come again!!
I found myself today with a small cabbage in the refrigerator that I wanted to use up. I could have made coleslaw, of course, and I do love coleslaw, but I was wanting something hearty and filling.
It was too small to make cabbage rolls and I had some leftovers from yesterday that I wanted to use up as well, so I decided to make an old-fashioned cabbage casserole with it.
I do have a recipe on here for creamed cabbage, but I wanted something different. You know, sometimes you just fancy something different.
I found a recipe here for a cabbage casserole, but it used cream soup and mayonnaise, neither of which I wanted to use.
.JPG "Old Fashioned Cabbage Casserole")
I decided to create a combination of my regular Creamed Cabbage casserole and the new recipe.
I didn't want to boil the cabbage like I regularly do for my recipe. I liked the idea of cooking the cabbage and some onion in some butter in a skillet first.
I did however like the idea of a creamy sauce, but didn't want to use soup, so made a cream sauce from scratch. I also added two cheeses to the sauce, a good cheddar and some Parmesan because well, cheese always goes so well with cabbage.
.JPG "Old Fashioned Cabbage Casserole")
Being and feeling rather lazy I decided to do the creamy cheese sauce right in the skillet along with the cabbage. I didn't feel like dirtying up a separate pot to make the sauce.
It worked beautifully. Using a mix of milk and cream made for a deliciously rich sauce and grating in two cheeses added another lovely depth of flavor. I was on to a winner here!
.JPG "Old Fashioned Cabbage Casserole")
I also added some cheese and cracker crumbs to the top. I think a casserole is always made better for having added a crunchy topping, don't you?
This was rich and delicious, the topping nice and crunchy. I could have quite easily munched on a whole plate of this and nothing else.
.JPG "Old Fashioned Cabbage Casserole")
WHAT YOU NEED TO MAKE OLD FASHIONED CABBAGE CASSEROLE
I call this old fashioned because it used simple ordinary ingredients. Nothing out of a can here.
- 1 small head of cabbage, trimmed and chopped
- 1 small onion, peeled and chopped
- 3 TBS butter
- salt and black pepper to taste
- pinch sugar
- 2 TBS plain all-purpose flour
- 1 cup (240ml) whole milk
- 1/2 cup (120ml) heavy cream
- 1 1/2 cups (181g) grated strong cheddar cheese, divided
- 3 TBS Parmesan cheese, divided
- 15 Ritz crackers, coarsely crushed
- non-stick cooking spray
.JPG "Old Fashioned Cabbage Casserole")
My cabbage was a very small one, only about six inches around. You will want to trim away the core and any bruised leaves, cut into thick shreds and then chop those up.
You also want to chop the onion coarsely. I grated both cheeses myself. I always prefer to do this if possible as they add things to grated cheeses to make them flow more easily out of the bag. Always grate your own if you can.
.JPG "Old Fashioned Cabbage Casserole")
HOW TO MAKE OLD FASHIONED CABBAGE CASSEROLE
Nothing could really be simpler.
Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 7 by 11 casserole dish. Set aside.
Trim and chop your vegetables. Melt the butter in a large skillet. Once it begins to foam add the vegetables and a pinch of sugar. Cook, stirring frequently over medium heat, until the cabbage and onion have begun to soften and turn golden brown in spots.
Sprinkle the flour over top of the vegetables. Stir it in to combine. Slowly stir in the milk and then the cream. Cook, stirring constantly until the mixture bubbles and thickens.
Season to taste with salt and black pepper. Stir in 1 cup of the cheddar (120g) and 2 TBS of the Parmesan cheese. Cook and stir until the cheese melts. Pour into the prepared casserole dish, smoothing it out.
Sprinkle the remaining cheddar and Parmesan cheeses over top evenly. Crumble the crackers over top. Spritz the cracker crumbs with a tiny bit of cooking spray.
Bake in the preheated oven for 30 minutes or until bubbling and golden brown.
.JPG "Old Fashioned Cabbage Casserole")
This really was lovely. Because the sauce is made right in the same pan as the cooked cabbage it is not watery because any cabbage juices are incorporated right into the sauce, adding even more flavor.
If you are a fan of cabbage dishes, I think you best prepare yourself to fall in love. This is quite simply one of the most delicious cabbage dishes I have ever made.
.JPG "Old Fashioned Cabbage Casserole")
Some other cabbage recipes in The English Kitchen you might enjoy are:
CABBAGE, CHEESE & MUSTARD GRATIN FOR TWO - Inspired by a recipe by Nigel Slater, this delicious dish has wedges of partially cooked cabbage napped with a cheese and mustard sauce, crumb topped and baked to perfection. Gorgeous is one word to describe it.
CABBAGE ROLLS - An old family favorite. A delicious combination of beef, rice, onions and bacon is shaped and then wrapped up in softened cabbage leaves, prior to being baked to perfection in a lush sweet/sour tomato sauce. These are to die for. They are always the first thing to disappear on the buffet table!
Yield: 4-6
Old Fashioned Cabbage Casserole
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
Rich and creamy with beautiful old-fashioned flavors. If you like cabbage, you will LOVE this simple casserole.
Ingredients
- 1 small head of cabbage, trimmed and chopped
- 1 small onion, peeled and chopped
- 3 TBS butter
- salt and black pepper to taste
- pinch sugar
- 2 TBS plain all-purpose flour
- 1 cup (240ml) whole milk
- 1/2 cup (120ml) heavy cream
- 1 1/2 cups (181g) grated strong cheddar cheese, divided
- 3 TBS Parmesan cheese, divided
- 15 Ritz crackers, coarsely crushed
- non-stick cooking spray
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 7 by 11 casserole dish. Set aside.
- Trim and chop your vegetables. Melt the butter in a large skillet. Once it begins to foam add the vegetables and a pinch of sugar. Cook, stirring frequently over medium heat, until the cabbage and onion have begun to soften and turn golden brown in spots.
- Sprinkle the flour over top of the vegetables. Stir it in to combine. Slowly stir in the milk and then the cream. Cook, stirring constantly until the mixture bubbles and thickens.
- Season to taste with salt and black pepper. Stir in 1 cup of the cheddar (120g) and 2 TBS of the Parmesan cheese. Cook and stir until the cheese melts. Pour into the prepared casserole dish, smoothing it out.
- Sprinkle the remaining cheddar and Parmesan cheeses over top evenly. Crumble the crackers over top. Spritz the cracker crumbs with a tiny bit of cooking spray.
- Bake in the preheated oven for 30 minutes or until bubbling and golden brown.
Thanks so much for visiting. Do come again!
This fabulous sheet pan supper is hearty, healthy and sized just for one person! Filled with flavor it makes a perfect midweek supper for the singleton, although certainly you could double, triple, or quadruple it to feed more people if you wish!
Hearty and full of flavor it is a simple meal that the whole family is sure to love!
.JPG "Sheet Pan Chicken Thighs with Veggies")
Not only is it simple and easy to make, but it is also very healthy and filled with plenty of delicious colors, flavors and textures.
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.JPG "Sheet Pan Chicken Thighs with Veggies")
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.JPG "Sheet Pan Chicken Thighs with Veggies")
Everything cooks altogether . . . roasting in a hot oven so you end up with beautifully crispy tender, an yet lightly caramelized carrots . . .
.JPG "Sheet Pan Chicken Thighs with Veggies")
Perfectly roasted and caramelized Brussels sprouts. Oh, I do so love a roasted Brussels sprout, don't you? These are beautifully done.
.JPG "Sheet Pan Chicken Thighs with Veggies")
Even the potato wedges are cooked to perfection. Crisp and golden brown on the outsides, and fluffy and meltingly tender inside.
This is a recipe I downsized and adapted from one I found on The Feathered Nester. I thought I had taken out a chicken breast to cook, but it ended up being two boneless skinless thighs.
Scratch plan "A" and move to plan "B."
.JPG "Sheet Pan Chicken Thighs with Veggies")
WHAT YOU NEED TO MAKE SHEET PAN CHICKEN THIGHS WITH VEGGIES for one
There is nothing extraordinary here. Just everyday simple kitchen ingredients.
For the vegetables:
- 1 medium potato, peeled and cut into quarters
- 1 medium carrot, peeled and cut into 1/2 inch thick sticks
- a handful of Brussels sprouts, trimmed and halved
- 2 tsp light olive oil
- garlic powder, onion power, dried thyme, salt and pepper to taste
- a pinch of sweet paprika (for the potatoes)
For the chicken:
- 2 small boneless, skinless chicken thigh fillets
- salt and black pepper to taste
- 1/2 tsp poultry seasoning
- 2 tsp butter
.JPG "Sheet Pan Chicken Thighs with Veggies")
At the end of the day you can use whatever vegetables you have in the house and that you enjoy. For me it happened to be carrots and sprouts. Broccoli would work well as would cauliflower or green beans. Zucchini would work well.
You could use sweet potatoes, turnips or butternut squash as well. Just make sure that you cut your vegetables all the same size and allow for extra cook time for the harder vegetables. Some vegetables take longer to cook than others. Rutabaga or turnips are ones which take a bit longer.
Small wedges of cabbage would also be very nice, onions, etc. Really the world is your oyster when it comes to choice!
.JPG "Sheet Pan Chicken Thighs with Veggies")
I used very simple seasonings for my vegetables and my chicken. You could vary on these of course. If you want a Tex Mex kind of a result, use typical spices such as cumin, coriander and chili. A squeeze of lime juice would be lovely squeezed over the chicken at the end in this case.
Today I used only onion and garlic powders. (Make sure you use powders not salts.) I also used some dried thyme on the vegetables and my own homemade Bell's poultry seasoning mix on the chicken.
.JPG "Sheet Pan Chicken Thighs with Veggies")
You could use chicken breast meat instead of the thighs, but do bear in mind that they will not take as long to cook, unless your breast is particularly thick.
If your chicken breast is quite thick, beat it to an even flatness between two sheets of plastic cling film. I would do this anyways just to make sure that everything cooks evenly.
.JPG "Sheet Pan Chicken Thighs with Veggies")
If you wanted to you could brush the chicken with some sort of sauce prior to cooking and throughout the cook time. BBQ Sauce, Honey Mustard, Maple, Honey, etc. Again go with what you enjoy.
Today I left them plain with just the seasonings and a pat of butter to help and keep them moist.
.JPG "Sheet Pan Chicken Thighs with Veggies")
HOW TO MAKE SHEET PAN CHICKEN THIGHS WITH VEGGIES for one
Nothing could be quicker or easier! If you have all of your vegetables prepped ahead of time, it goes even faster.
Preheat your oven to 425*F/ 220*C/ gas mark 7. Line a small, rimmed baking sheet with aluminum foil.
Toss your vegetables together in a bowl along the oil. Lay the vegetables (individually) out onto the baking tray, sprinkling some paprika on the potato wedges. Sprinkle the remaining seasonings overall.
Lay the chicken thighs on the baking sheet. Keep them rolled up to begin. Top each with a slice of butter and then season with some, salt, pepper and poultry seasoning.
.JPG "Sheet Pan Chicken Thighs with Veggies")
Roast in the preheated oven for 15 minutes. Using a spatula turn your vegetables over. (If some appear done, remove to a bowl and then return at the end of cook time to heat through. Depending on the size of your sprouts, they can cook faster than the carrots and potatoes.)
Open out the chicken thighs and roast everything for a further 10 to 15 minutes until the chicken is tender and cooked through (juices will run clear), and your vegetables are done to your liking.
Serve hot.
.JPG "Sheet Pan Chicken Thighs with Veggies")
I really enjoyed this hearty and yet very simple meal. After all the hustle bustle of December, it was nice to be able to enjoy a meal that wasn't labor or planning intensive!
My carrots were crispy tender, the sprouts melted in my mouth, the potatoes were perfectly crisp, and that chicken was cooked to perfection as well. I needed nothing else!
.JPG "Sheet Pan Chicken Thighs with Veggies")
If you are interested in additional smaller sized recipes for the singleton or couple, you may want to consider the following:
LEMON & GARLIC CHICKEN FOR ONE - This recipe is for a delicious moist and well flavored chicken breast which marinades for a time in a delicious tenderizing marinade and then is simply roasted to perfection in a moderate oven. As simple as it is this marinated lemon garlic chicken breast is truly delicious! Fabulous served on a bed of cooked orzo or rice.
DEEP DISH CHOCOLATE CHIP COOKIE FOR ONE -Crispy edged and gooey centred. This is best eaten warm, and I have a personal preference for vanilla ice cream with this, rather than anything else. So dangerous that you might even want to share it rather than eat it all on your own.
Yield: 1
Sheet Pan Chicken Thighs with Veggies
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
This quick and easy sheet pan supper is delicious and healthy and yields enough to feed one person generously. Simply double or triple the amounts to feed more people.
Ingredients
For the vegetables:
- 1 medium potato, peeled and cut into quarters
- 1 medium carrot, peeled and cut into 1/2 inch thick sticks
- a handful of Brussels sprouts, trimmed and halved
- 2 tsp light olive oil
- garlic powder, onion power, dried thyme, salt and pepper to taste
- a pinch of sweet paprika (for the potatoes)
For the chicken:
- 2 small boneless, skinless chicken thigh fillets
- salt and black pepper to taste
- 1/2 tsp poultry seasoning
- 2 tsp butter
Instructions
- Preheat your oven to 425*F/ 220*C/ gas mark 7. Line a small, rimmed baking sheet with aluminum foil.
- Toss your vegetables together in a bowl along the oil. Lay the vegetables (individually) out onto the baking tray, sprinkling some paprika on the potato wedges. Sprinkle the remaining seasonings over all.
- Lay the chicken thighs on the baking sheet. Keep them rolled up to begin. Top each with a slice of butter and then season with some, salt, pepper and poultry seasoning.
- Roast in the preheated oven for 15 minutes. Using a spatula turn your vegetables over. (If some appear done, remove and then return at the end to heat through. Depending on the size of your sprouts, they can cook faster than the carrots and potatoes.)
- Open out the chicken thighs and roast everything for a further 10 to 15 minutes until the chicken is tender and cooked through (juices will run clear), and your vegetables are done to your liking.
- Serve hot.
Thanks so much for visiting. Do come again!
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