![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Cook-stravaganza!
Feb. 6th, 2008 09:43 pmSo I was feeling the cooking bug again, and with me being out of pickled jalapenos, I roasted a chicken.
Things I Have Now that I Didn't Have Before:
A tub of homemade tzatziki
A tub of chopped veggies (onion, tomato, cucumber)
A mixing bowl of chicken meat
A bag of bones and skin, begging to be soup
A tupperware of red potatoes roasted in chicken fat
A tupperware of leftover greek-style quinoa
A pan of chicken fat
I rinsed the chicken, patted it dry, seasoned with salt and pepper. I stuffed it with half a lemon, half an onion, a couple of cloves of garlic, lightly crushed, some celery leaves, and some flat-leaf parsley. I rubbed the outside with olive oil and sprinkled with dry oregano.
I filled my baking pan with sliced onions and halved red potatoes and put the chicken on top of it all (no roasting rack needed!) and put it in the oven at 400. I left it at 400 for the first 45 mins or so, and dropped down to 350 until the internal temperature of the thigh reached 168.
Remove, rest.
I made a batch of tzatziki, drain the yogurt, add olive oil, lemon juice, salt, pepper, chopped dill and peeled diced cucumber.
I made a batch of quinoa, 1 cup quinoa to two cups water, bring it to a boil, cover and drop to low for 15 minutes. I tossed the cooked quinoa with a dressing made of olive oil, lemon juice, mustard, chopped flat-leaf parsley, minced garlic, and chopped kalamata olives.
I had a chicken breast on a bed of quinoa with a green salad for dinner (I'm stuffed!), and disassembled the chicken, stripping the meat from the bones and the skin from the meat. The chicken released a flood of chicken juices on the cutting board until I built some little dams out of paper towels. Chicken meat went in a bowl, chicken bones and skin in a bag, both in the fridge.
Made a gyro for lunch tomorrow; whole wheat pita, a couple of spoonsful of the tzatziki, a few ounces of chicken meat, some chopped tomato, cucumber, and onion, and a sprinkling of feta.
Now, to do dishes!
Things I Have Now that I Didn't Have Before:
A tub of homemade tzatziki
A tub of chopped veggies (onion, tomato, cucumber)
A mixing bowl of chicken meat
A bag of bones and skin, begging to be soup
A tupperware of red potatoes roasted in chicken fat
A tupperware of leftover greek-style quinoa
A pan of chicken fat
I rinsed the chicken, patted it dry, seasoned with salt and pepper. I stuffed it with half a lemon, half an onion, a couple of cloves of garlic, lightly crushed, some celery leaves, and some flat-leaf parsley. I rubbed the outside with olive oil and sprinkled with dry oregano.
I filled my baking pan with sliced onions and halved red potatoes and put the chicken on top of it all (no roasting rack needed!) and put it in the oven at 400. I left it at 400 for the first 45 mins or so, and dropped down to 350 until the internal temperature of the thigh reached 168.
Remove, rest.
I made a batch of tzatziki, drain the yogurt, add olive oil, lemon juice, salt, pepper, chopped dill and peeled diced cucumber.
I made a batch of quinoa, 1 cup quinoa to two cups water, bring it to a boil, cover and drop to low for 15 minutes. I tossed the cooked quinoa with a dressing made of olive oil, lemon juice, mustard, chopped flat-leaf parsley, minced garlic, and chopped kalamata olives.
I had a chicken breast on a bed of quinoa with a green salad for dinner (I'm stuffed!), and disassembled the chicken, stripping the meat from the bones and the skin from the meat. The chicken released a flood of chicken juices on the cutting board until I built some little dams out of paper towels. Chicken meat went in a bowl, chicken bones and skin in a bag, both in the fridge.
Made a gyro for lunch tomorrow; whole wheat pita, a couple of spoonsful of the tzatziki, a few ounces of chicken meat, some chopped tomato, cucumber, and onion, and a sprinkling of feta.
Now, to do dishes!
