Simple Boiled Eggs

This recipe graciously stolen from eHow.com.

The Goods
eggs (the quantity is up to you)

The Gettin’
1. Place the raw egg in a saucepan.
2. Run cold water into the saucepan until the water is 1 inch above the egg.
3. Place the saucepan on a stove and cook over medium heat until the water begins to boil.
4. Reduce the heat to low.
5. Simmer for 2 to 3 minutes for soft-boiled eggs or 10 to 15 minutes for hard-boiled eggs
6. Remove the egg with a spoon or ladle and let it cool slowly, or run cold water over it to cool it more quickly.

The Take
Simple quick breakfast you can make for the week that gives good protein for a good fill me up!  Lauren likes them with a Muffin.  Jordan prefers bacon.  Bacon needs nothing else to Jordan.  Why even eggs?  Well if you’re like Lauren, you want variety.  If you’re like Jordan, there is no such thing as too much of a good thing- bacon!!!!

Also you may like to know that hard boiled eggs can last up to one week in the fridge when the shell has not been opened already.

Total Time: 10- 15 minutes
Cook–  10-15 minutes

Yield: however many eggs you start with

Level: Easy

Advertisements

Chicken No-Noodle Soup… Mmm Mmm Good

The recipe inspired graciously by Elaine Gloria Gottschall of Breaking the Vicious Cycle: Intestinal Health Through Diet.

The Goods
4-5 Ibs. chicken legs and thighs
2 packages baby carrots or 10 peeled and chopped carrots
2 large onions
few stalks of chopped celery
few stalks of parsley leaves
salt to taste

The Gettin’
1. Clean and chop carrots, onions and celery.
2. Place chicken pieces and vegetables into large pot, add parsley and salt to taste.
3. Fill pot to cover with water.
4. Simmer pot for 4 hours.
5. Pour soup through colander to separate broth from the vegetables and chicken. (You may wish to take some of the broth and pour it into ice cub trays for freezing as means to add flavor to other dishes later!)
6. Let chicken pieces cool, then de-bone and de-skin chicken.
7. Place veggies and chicken meat back into broth and enjoy!

The Take
This is your average chicken soup. (You may wish to take some of the broth and pour it into ice cub trays for freezing as means to add flavor to other dishes later!)

Total Time:  4 hours 27 minutes
Prep– 7  minutes
Cook– 4 hours
Cool/De-bone–  20 minutes

Yield:  15 servings

Level: Intermediate

Perfect Roast Chicken

This recipe stolen graciously from Ina, Lauren’s fav.

The Goods
1 (5 to 6 pound) roasting chicken
fresh Ground Salt
freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemons, 1 halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges (Don’t be scared, it is GOOD)
olive oil

* Note, we enjoy doubling the vegetables and adding more lemon slices outside of the chicken. Sometimes we add mushrooms and green beans just for the heck of it. You can see what you like and adjust.*

The Gettin’
1. Preheat the oven to 425 degrees.
2. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry.
3. LIBERALLY salt and pepper the inside of the chicken.
4. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic.
5. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper.
6. Tie the legs together with kitchen string (needle threads worked for us!).
7. Tuck the wing tips under the body of the chicken (see her video for help).
8. Place the onions, carrots, and fennel in a roasting pan.
9. Toss the veggies with salt, pepper, 20 sprigs of thyme, and olive oil.
10. Spread the veggies evenly around the bottom of the roasting pan and place the chicken on top.
11. Roast the chicken for 1.5 hours, or until the juices run clear when you cut between a leg and thigh.
12. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes.
13. Slice the chicken onto a platter and serve it with the vegetables.

The Take:
The first time we made this, it turned out pretty dry.  We made it again for Lauren’s parents, and it turned out fantastic!  We don’t know what the difference was…

Total Time: 2 hour 10 minutes
Prep – 20 minutes
Cook– 1 .5 hours
Inactive – 20 minutes

Yield: 4 servings

Level: Intermediate

Garlic and Citrus Chicken

The following dish was inspired by both ComfyBelly.com and Giada De Laurentiis.

IMAG0716

The Goods
two reg. size packages of chicken, or one large: thighs and wingettes
salt and freshly ground black pepper
1 orange, quartered
1 lemon, quartered
3 garlic cloves, chopped
extra virgin olive oil
1 Tbsp. chopped fresh oregano leaves

The Gettin’
1. Preheat the oven to 400 degrees F.
2. Wash and dry chicken pieces.
3. Place chicken in a baking dish.
4. Brush extra virgin olive oil on each piece (both sides).
5. Liberally salt and pepper both sides of each chicken piece.
6. Squeeze the 1 quartered lemon and 1 quartered orange over the chicken pieces, toss in the lemon and orange pieces.
7. Sprinkle 3 chopped garlic cloves and 1 tablespoon of chopped fresh oregano leaves.
8. Place in the oven for 55 minutes or until the skin is crispy and browned.

The Take:
Boy, was this good!  I was expecting a dry, overcooked chicken (we kept it in longer to brown the skin), but the chicken exploded with flavor!  It really soaked up that citrus.

Total Time: 1 hour 25 minutes
Prep – 30 minutes
Cook– 55 minutes

Yield: 4 servings

Level: Easy