HOMEADE SALAD DRESSING
Total amount – around 1/2 cup volume, will last for several differnet cooking uses.
- 2/3 Olive Oil
- 1/3 Vinegar
- Several pinches of salt
- Several pinches of parsley
- A clove of garlic peeled and cut in 1/2
- You can add other spices as you get experieince with making the dressing.
- Put all of this in a jar (a glass cup will do), when you want to use it, stir fast with a fork to mix it – or shake it if its in a bottle with a top on it.
Use as a salad dressing or as added flavor (a marinade) to cooking meat. Or on any food that you think it would be good on.
- Set oven to bake at 350 degrees
- Get a baking pan with sides
- Put 1 tablespoon of olive oil in the bottom of the pan
- Take Chicken out of packaging and place in baking pan
- Chop an onion in half (save the other half for other cooking) and take the outside onion paper off of the onion
- Chop the onion into smallish pieces, place onion around the chicken in the pan
- Sprinkle a few pinches of salt and parsley on the chicken and chopped onions
- Place the backing pan in the oven for 40 – 45 minutes.
- Take pan out and let cool for a few minutes
Eat chicken with salad or other veggies and sweet potatoes
- Use bones from baked chicken
- Place Bones in a small to mid-sized pot (for more bones you can use a bigger pot)
- Cover bones with water
- Add several pinches of salt
- Bring the pot to a boil and then immediately lower the heat to a simmer
- Cover the pot with a lid
- Let simmer for several hours
- After several hours turn the heat off and drain the liquid into a bowl for keeping
- Store in the refrigerator – it will become a gel when it gets cold.
You can make a gravy sauce for your next batch of chicken from this stock. The sauce makes the meal very delicious!
- Take chicken stock from fridge and place it in a stovetop pan or pot
- Turn on stovetop so that the stock will come to a low boil
- Add several pinches of salt and parsley, and any other spices you may want to use
- Add anywhere from a teaspoon to a table spoon of arrowroot flour to the pot.
- Stir with a fork to keep the flour from sticking together and to mix it evenly into the stock
- The mixture should turn into a thicker sauce. If it doesn’t thicken, add more arrowroot flour until you have reached the desired thickness.
Use as a gravy with baked chicken or on potatoes or other vegetables.
OVEN ROASTED SWEET POTATOES
- Set oven to bake at 350 degrees
- Get a baking pan with sides, put a tablespoon of olive oil on the bottom of the pan
- Wash sweet potato
- Chop up sweet potato into 1-inch or so pieces and place in pan
- Chop off a slice of onion and take the onion paper off, chop onion into smaller pieces and place in pan among the potato pieces
- sprinkle several pinches of salt (and pepper if you’d like) over the potatoes and onion
- bake in oven for 45 minutes
- stir once of twice if you get to it, but its not necessary
- take out of oven
Serve with chicken (you can bake the potatoes and chicken at the same time in the oven as long as they’ll both fit), vegetables, salad, etc.
STOVE TOP BROCCOLI
- Get a pot for the stovetop, fill the bottom with a 1/2 to 1 inch of water
- cut broccoli heads into smaller pieces. Leave the big stalk out until you take the outside off and just use the center because the outside of the lower stalk is hard to chew.
- place broccoli pieces in the pot, cover with lid if you can
- cook on medium heat for 7 minutes or until they start to get tender
- They dont have to be very tender, al dente is a good way to eat broccoli
Serve with meat and potatoes or add to salad.