Chicken leftovers? No problem! Last night I roasted a whole chicken, definitely too much for the two of us, especially because I don’t like its flavor if I warm it up the following day. So I removed the bones while the leftovers were still warm and today I turned them into this appetizing recipe.
(for 4 people) A B Gf
- the meat from half roasted chicken or 1 lb. of organic chicken breast
- one carrot (optional)
- one stalk of celery (optional)
- half yellow onion (optional)
- 1 Tbsp. of EVOO
- 2 tender stalks of celery
- 1 yellow bell pepper
- a handful of roasted pumpkin seeds
- the juice of half lemon
- 2 Tbsp. of mayonnaise (see my recipe)
If you don’t have any chicken leftovers, boil the chicken breast until tender (approximately 40 minutes) in a quart of water, together with half yellow onion, one carrot and one stalk of celery.
In the meantime, make the mayonnaise (see my recipe). Then wash and peel the carrot, wash the celery and the bell pepper. Chop finely the celery and the carrot, cut the bell pepper into thin slices removing the seeds and white membrane inside, and then cut them into small pieces.
Mince the chicken, put it into a mixing bowl, squeeze the lemon on top of it, toss, add the chopped vegetables, the roasted pumpkin seeds, the mayonnaise, toss again and serve.
N.B. Please remember to wash your hands and every surface that has been in touch with the chicken with hot water and anti-bacterial soap since poultry meat is very prone to contamination by the dangerous bacterium E. coli.
As if we needed a pretext to create, make or eat more cookies…
Whatever your reason might be, try these cookies and I assure you that they are going to become one of your favorites: easy to make but flavorful, they are exactly what you need at any time of the day. And they have a wonderful quality: they are tiny, so you won’t feel guilty even if you eat three or four. Fabulous with cranberry relish (see my recipe) or a tiny dab of crème fraîche, they taste even better with a sip of port wine.
(Makes about 120) F W V Gf B
- 1 cup of organic corn meal
- 1 cup of organic gluten-free flour
- Half cup of organic sugar
- Grated rind of 1 organic lemon
- 1 pinch of salt
- 3 oz. of unsalted butter at room temperature
- 2 whole organic eggs
- 2 teaspoons of baking powder
- 1 tablespoon of corn oil
Mix all the ingredients in a bowl and knead with your hands to obtain smooth dough. On a floured surface, roll small portions of the dough into “snakes”. Cut snakes into half-inch pieces, and lay them onto parchment paper on a cookie sheet.
Lightly press a fork on their surface to form grooves.
Bake at 350F for 12 minutes.
Tip: Make one batch with yellow corn flour and one with blue corn flour.
This simple and quick recipe combines all you need for a nutritious breakfast or a simple lunch:
- a leafy green low in calories but high in Vitamin C, Vitamin K, and rich in minerals like copper, calcium, sodium, potassium, iron, manganese and phosphorus;
- carbohydrates from the rice;
- proteins from the egg.
I love this dish not only because of its beautiful combination of flavors, but also because the Vitamin C is a poweful antioxidant and the Vitamin K is well known for promoting bone formation and strengthening, making it ideal for middle-aged women (like me).
(serves 2) A V B Gf
- 1 bunch of organic Swiss Chard
- 1 clove of garlic
- 3 Tbsp. Evoo
- 2 organic eggs
- a few drops of vinegar
- 1 cup of white rice
- 1 tsp. of sea salt
Wash thoroughly the Swiss chard and chop it into small pieces. Transfer it into a pot with 2 cups of water, boil it for 10 minutes, and drain it.
Cook the rice in salted water, until al dente (12-15 minutes) and keep it warm.
Meanwhile, warm up the Evoo in a pan, peel the garlic, halve it, remove its green core and sautè it for a couple of minutes into the warm Evoo. Remove the garlic and sautè the Swiss chard for 5-7 minutes.
In a small pot, bring 2 cups of water to a gentle boil. Lower the heat until the water is simmering. Add a few drops of vinegar and gently break one egg at a time into the water, making sure not to break them. Cook for four minutes.
While the eggs are cooking, divide the Swiss chard onto two serving plates, arranging it to form a ring. Place the rice in the center of the ring and, once they are ready, place one egg on top of the rice, one per plate.
This simple salad is so versatile that you will not only love it but it will also become one of your favorite problem-solving recipes. In fact it makes a delicious appetizer, it’s ideal for lunch or for a picnic, it can be used in sandwiches, as a dip with raw vegetables or served on toasted whole-wheat bread for brunch.
Can you ask more from such an easy recipe?
(serves 4) A Gf
- 10 oz. of oil-packed canned white tuna
- 1 can of artichoke hearts
- 4 stalks of celery
- 1/3 cup of sunflower seeds
- 1 yellow bell pepper
- 2 green onions
- 3 Tbsp. of mayonnaise
- Freshly ground pepper Continue reading