1 chicken - three meals - no pictures

I decided that I really wanted to roast a chicken. The Saturday before thanksgiving. I think it was all the recipe searching getting to me. So... I roasted a chicken with a bunch of veggies (first shout-out to Ina of this post). For TWO. This left us with a ton of chicken and roasted veggies left over, but I was determined not to waste any of it! The chicken got chopped up and turned into chicken salad (Mr. L did the chopping - hooray!). The veggies got thrown in the food processor with chicken broth and turned into soup (thanks Ina, for that great idea!)

I have made a variation of this chicken salad before, but with much larger pieces. This time, we (Mr. L) chopped everything up much smaller, and I think that the result had a much more universal appeal. I still love it both ways, of course; but I think I'll stick with the smaller chunks when I'm sharing it.

There are no pictures today, because the roast and the chicken salad were devoured before we had a chance to take pictures (we were hungry). The may be pictures of the soup after thanksgiving; I blended it all today, and I'll heat it later this week to serve with Thanksgiving dinner.

Perfect Roast Chicken (modified from Ina Garten)

Ingredients

1 (5-6lb) roasting chicken
salt
pepper
bunch (plus 20 sprigs) thyme
1 lemon, halved
1 head of garlic, halved
2 tbs melted butter
3-4 stalks of celery, chopped into large pieces
3 white sweet potatoes, chopped
4-5 carrots, chopped
(onions would have been great, but I forgot to added one)
1 orange pepper
1 red pepper
3 zucchini, sliced

Directions

Preheat oven to 425.
Remove chicken giblets. (I saved them for my pup)
Wash chicken inside and out.
Remove any extra fat or pinfeathers.
Pat outside of chicken dry.
Liberally salt and pepper inside of chicken.
Stuff cavity with bunch of thyme, lemon and garlic.
Brush outside of chicken with butter, and sprinkle with salt and pepper.
Tie legs together with string (I couldn't find any, so I skewered them together, and tuck wings under chicken.
Place veggies in roasting pan, toss with remaining thyme, salt, pepper, and olive oil.
Spread veggies around the bottom of the roasting pan, and place chicken on top.
Roast for 1.5 hours.
Remove from oven, and cover. Let sit for 20 minutes before carving.

Chicken Salad

Ingredients (these measurements are approximate)

2 c chopped chicken
1 tbs relish
1 tbs Dijon mustard
1 c mayonnaise
1/2 c chopped apple (I think we used red Delicious, and left the skin on)
1/2 c chopped walnuts (or pecans)

Directions

Dump everything in a bowl and stir until combined.
Serve with ritz or on a sandwich.


Roasted Veggie Soup

Ingredients

4 c Chicken Stock
2 c Water
4 c Leftover Roasted Veggies
1 Bay Leaf

Directions

Combine half of stock, water and veggies in blender.
Combine other half in blender.
Put both mixtures and bay leaf in a pot.
Bring to gentle simmer for 20 minutes.
Remove bay leaf, and season to taste.

Butternut and Acorn Squash Soup with Herb and Gruyere Scones

Butternut And Acorn Squash Soup (from tartelette)

Serves 4 hungry people

Ingredients

1 tablespoon olive oil
1 small butternut squash, peeled and diced into 1-inch cubes (seeds scooped out & saved)
1 small acorn squash, peeled and diced into 1-inch cubes
3 cloves or garlic, peeled and smashed (don't worry about mincing)
4 cups chicken stock
1 to 2 teaspoons fresh thyme (or less if desired. You can also use some sage)
water
salt and pepper

Optional accompaniments:
chopped Tai chilies
creme fraiche (or sour cream)
sauteed thick cut bacon or salted and cured pork, sliced thin
seeds from one of the squashes (saute in the bacon fat for maximum flavor, and drained on paper towels)

Directions

In a large stock pot, heat the oil over medium heat. Add the cubed squashes and saute for 2-3 minutes or until they start to get some caramelizing color. Add the garlic and saute one minute, stirring often to prevent it from burning (or it will become bitter). Add the chicken stock and thyme and bring to a boil. Lower the heat and cook, covered for about 30 minutes or until the squash is tender. With an immersion blender, puree the soup in the pot until smooth. If using a food processor or blender, let the soup cool a bit before processing. Adjust the consistency to your liking with extra water. Salt and pepper to taste.
Garnish as desired.

Herb and Gruyere Scones (from DesignSponge)

Ingredients

3 cups unbleached all-purpose flour
½ teaspoon baking soda
1 ½ teaspoons baking powder
1 pinch cayenne pepper
1 teaspoon salt
2 tablespoons finely ground yellow cornmeal
½ cup plus 1 tablespoon cold unsalted butter, cut into 1-inch cubes
½ pound Gruyere cheese, grated
½ cup chopped herbs (I like thyme and chives)
½ cup heavy cream
1 cup buttermilk
1 egg, beaten

Directions

Preheat the oven to 375°F and line a baking sheet with a baking mat or parchment paper. Sprinkle lightly with cornmeal.
Sift the flour, baking soda, baking powder, cayenne pepper, and salt together into the bowl of a stand mixer.
Add cornmeal and whisk together.
Add the butter to the dry ingredients, and, using the paddle attachment, beat on low speed until butter is the size of small peas.
Add the Gruyere and herbs and mix just until the ingredients are evenly distributed.
Put the buttermilk and cream together in one bowl or liquid measuring cup, and then slowly add to the mixture on low speed until it is just combined and there is a little flour left on the bottom of the bowl. You may not need all of the liquid (I only used about 2/3 of it)!
Empty the contents of the bowl onto a floured surface.
Pat the dough together and work in any pieces of dry dough.
Sprinkle some flour on the top of the dough, and, either using a rolling pin or just your hands, press the dough until it is about 1 ½ inches thick.
Using a circular cookie cutter, dipped in a little flour each time, cut out the scones.
Feel free to roll any scraps together and cut those, too.
(Alternatively, you can shape the mound of dough into a rectangle about 9 by 6 inches, divide the dough in half lengthwise, and then cut each piece into 6 even triangles.)
Place scones onto prepared baking sheet about 2 inches apart.
Brush the beaten egg onto the tops of the scones and bake for about 30 minutes, rotating the pan about halfway through, or until light brown on top.

Yields about 12 smaller scones or 6 big scones.

Corn and Potato Chowder

I've been trying to cook more meals at home. The goal has been to make something that I can eat for dinner and take to work for lunch (because I can eat Lean Cuisine every day, but my cooking is definitely better!).

This recipe says it's six servings. I tend to think that it's closer to 3. It's still only 318 calories for a double-serving, so I don't feel guilty.

Corn and Potato Chowder

Ingredients
1 yellow onion, chopped
3 russet potatoes, diced
1 tbsp butter or margarine
2 cups reduced sodium chicken broth
1 cup skim evaporated milk
1 cup corn (if canned, drained)
pinch salt
pinch pepper(optional - 1 tbsp red pepper flakes)

Directions
Melt butter over med-hi heat in a large pot,
Saute onions for 6-9 min, until clear/cooked through
Add potatoes and broth, bring to boil
Reduce heat to low and simmer partially covered for 15-20 min.
Add evaporated milk, corn, salt pepper (and red pepper), and keep over low for another 5 min. to heat through.

Now, there are no pictures this time, because I wasn't paying attention. First, I burned the sauteing onions. Then I burned the potatoes and broth (by keeping it way too high and boiling off all the broth). But I wasn't ready to admit failure, so I just added more broth and scraped the bottom of the pot. I probably shouldn't have scraped the bottom. My entire apartment smells like that smokey bar-b-cue flavor, and my soup has it too. And the soup looks... ashy. It's got a few giant flecks of charred remains, and the whole thing has a grey tint. but honestly, it still tastes pretty good (once you pick out the giant black charred remains of potatoes).

Mrs. Johnson's Tomato Soup

Professor Johnson is one of the things I'll miss about W&L Law. He has hosted a weekly student Bible study in his home for who-knows-how-long. And for just as long, his wife has provided amazing food for the students who come to that Wednesday night Bible study. One of my all-time favorites is her tomato soup. She graciously shared her recipe with a few of us, and since I have had scheduling conflicts for the last year and have been unable to enjoy her wonderful food, I thought her tomato soup with grilled cheese sounded like the perfect exam nourishment. In reality, it is much more nutritious than I expected considering how creamy and delicious it is!

Mrs. Johnson's Tomato Soup

1 med. onion
2 cans of diced tomatos
1 large can of evaporated milk
1 large(r) can of tomato juice
2 sticks margerine
2 Tbs parsley
garlic salt to taste
1/2 - 2 cups flour

Saute onion in butter.
Add flour to make a paste.
Add milk slowly, until creamy
Add other ingredients. Heat.
Add water to desired consistency.