Chicken that goes in Crockpot Chicken (Packet Cacciatore)

2 lbs chicken
1 packet of Crockery Gourmet "Seasoning Mix for Chicken"

above includes (food starch-modified(thickening agent?), salt, hydrolyzed soy protein(msg), sugar, non fat dry milk, dried onion and garlic, natural flavor, caramel color, silicon dioxide(keeps powder loose and absorbs moisture -wikipedia), turmeric, spices, citric acid)

1 28 oz can diced tomatoes
1 tsp basil, oregano
1 diced green bell pepper
1 diced yellow onion

Tami chopped this stuff up and threw it in the Crockadile for 8 hours on low. Turned out reasonably good, obviously we're underwhelmed by some of the ingredients in the spice packet.

The MSG in particular is frustrating. It is a common migraine trigger for many people myself included. I have not eaten canned soups or frozen meals more than three times in a month in about three or four years. So don't bend over backwards to avoid it because I already maintain extremely low intake of the substance, but keep in mind all the hidden MSG in foods can add up pretty quick. If you know someone that has it as a trigger knowing the codes names can make a big difference.

Price breakdown - Rounded Up
Chicken(amazon fresh sale) $4 ($2/lb)
Yellow Onion $1
Green Bell Pepper $1
Spice Packet $3 (maybe less)
28 oz diced tomatoes $2 (sale)
miscellaneous spices $1

Total $3 per serving

Spaghetti [squash] with Meat Sauce

Like any great cook, I adapted a recipe from Martha Stewart for this week's meal.  I actually came across the recipe while reading her magazine in the waiting room of my doctor's office, and I immediately decided that I would try it for my weekly shared dinner.  This is probably one of the more hard-core carb-replacement ideas (squash in place of noodles), but it seemed simple enough.  

The spaghetti squashes at the produce stand in Pike Place Market were rather small, so I bought two and figured on half a squash per person.  One thing I noticed was the sticker on the squash that gave instructions on how to cook it.  It said to place the squash halves flesh side down in a shallow pan of water and bake for 40 minutes.  I remember this was the way my mother had cooked spaghetti squash when I was little, and I remember the texture being a little funny.  I decided against the growers and my mother and followed Martha's instructions, drizzling olive oil over the halves and baking them right-side up on a cookie sheet for about an hour.  I realized when I was all done that had I been more careful with the olive oil, I might have been able to serve the spaghetti in the scooped-out shell.  Oh well... next time.

I started out attempting to make meatballs, but realized quickly that without breadcrumbs, the form of the meatball wouldn't hold.  Still, I attempted making the meatballs and was then completely unsurprised when they lost their shape in the pan.  So I smushed them all up (quite satisfying, actually) and then added them to the sauce.  I feel like the egg and milk really helped keep the meat from drying out, so I'd likely do that again the next time I make a meat sauce.  

 The most fun of this whole meal, by far, was scooping out the cooked squash.  Pulling all of the flotsam and jetsam out with a fork, and watching it string out into the bowl in perfectly formed noodles was amazing.  I think I just might go back to the market and buy all of these funny-looking squashes and try roasting and seasoning all of them.  I hope y'all like squash.

Tami Has Nothing Prepared...

I was super busy this weekend with activities ranging from fireside chats with Derek's family to Disney on Ice with my little niece/minion. Consequently, it threw off my menu planning considerably. My apologies. Hence the carb-fest I walked into when I decided to randomly get off at Uwajimaya on my way home. Why yes Chicken Katsu Curry with white rice sounds delicious. And since I already knew we'd be cheating with our digestifs from Knee High Stocking Co (Heidi, this was supposed to be for your birthday but since you had to be all responsible and work we went without you). Obviously, I was already inclined to be bad.

Stuffs
Panko Bread Crumbs
Chicken Breasts
Eggs
Cooking Oil
Flour
Salt and Pepper
Steamed Rice
Japanese Style Curry (in the pouch)

Hows
Rice went into the rice cooker (duh). My preferred formula for sticky rice is 2:3 rice to water.

I breaded the breasts following the instructions on the Panko box, whip egg, lightly coat with flour/salt/pepper, dunk in egg, dunk in Panko, fry. I used coconut oil at first to fry then switched to canola. Coconut oil burns at higher temps and medium high seems to be just on the cusp so it's better to use the real stuff.

Matt and I had a bit of a trying time frying the chicken because it was so thick but we persevered and it came out passable. It was plated it the Japanese way and served before our adventure to Knee High.

I had heard good things about Seattle's hidden gem speakeasy and in most ways this little place did not disappoint. The spirits weren't exorbitantly priced and were mixed with care. My "French Kiss" was bubbly and sweet, just as they should be ;) The pub eats were good too. It was surprisingly packed for a Monday and deservedly so.

Marinated Chicken wraps with roasted peppers and tomatoes

No picture: scarfed too fast to remember to play with photos.

Here's the recipe:

Assemble:
Romaine leaves spread with herbed chevre
Trader Joe's marinated chicken
Trader Joe's bottled roasted peppers (competitively priced to fresh!)
Roma Tomato; cut into strips
olive oil

Put chicken in a casserole dish in a 400F oven for 20 min.

Allow a fry pan to reach high heat, add olive oil then immediatly add tomato. After tomato chars a bit, add the drained bottle of roasted peppers and remove from heat.

Layer cooked chicken and veggies in equal quantities in romaine lettuce, leaving room for lettuce to wrap completely around.

Tuck bottom of lettuce wrap in, then wrap (like a burrito). Tie off with twine or use toothpick.

Was fun to make, considering I was mostly just assembling Trader Joe's delicious food. Was hopeful that the cheese would serve as a glue for wrap to self-contain, but no such luck.

Estimated cost: $3.40 a serving.

Substitute Jambalaya

So I led the cooking this time, kind of fried from work training taking inappropriate liberties with my short term memory. That is relevant because I messed up the spices a little bit. Still smells good, and by volume it is over half meat.

3 packs of Isernio's hot italian sausages - sliced
2 chicken breasts - cubed
1 small onion - finely chopped
2 bell peppers - 1 1/2 thinly sliced and 1/2 chopped
28 ounces of diced tomatoes - from a can
1 cup chicken broth - 99% fat free(relevant?)
1 tablespoon salt - oops #1, should have been teaspoon
.75 to 1 teaspoon thyme - oops #2, should have been 1/2 teaspoon
1+ teaspoon paprika - compensated for overthyme a little
1/4 to 1/2 teaspoon cayenne - a little more compensation, and I like it spicy
1 teaspoon oregano

A little olive oil went in the dutch oven first, then the sliced sausage. This browned a little and the onion and bell peppers went in. That sat until the onion started looking tired, which is when the spices started flying everywhere. I actually had trouble keeping the lids in my hands and on the counter. Moving on, the tomatoes and chicken broth followed the spice events. Throughout this process I used the stick with the rubber on the end... the spatula to mix, toss and turn the stuff in the pot. It sat for a few minutes like this until the chicken was added, the lid was tossed on and we let it simmer for 20 minutes. After the 20 minutes I threw in the cauliflower and put the lid back on. Gonna leave it for 10 minutes and then take it off. Not done yet, but posting now so it happens.

Internet is sucking, photos later if needed.

Pomegranate Beef (Night before prep)

The much beloved Crock Pot makes its blog debut. Derek now has us keeping to an obscene schedule so I decided to prep this the night before. This recipe is via "A Year of Slow Cooking" via "Gluten Free Goddess".

What you'll need: 

1 tablespoon olive oil
1 yellow onion, sliced
1/4 teaspoon ground cinnamon
1 teaspoon herbes de Provence (didn't have any, I made a ghetto version with household handy thyme, rosemary and mint)
1/2 teaspoon kosher salt
3 pounds beef roast 

4 garlic cloves  

1 (14-ounce) can fire-roasted crushed tomatoes
1 cup unsweetened pomegranate juice
1/4 cup balsamic vinegar
2 tablespoons maple syrup
1/2 cup golden raisins

The Directions:

Sponge rollers hiding underneath that satin bonnet plus onion goggles =hawt

Break out the big slow cooker. Swirl the olive oil into the bottom of the stoneware. Add the onion. Rub the spices on all sides of meat and add to the stoneware with the garlic, the whole can of tomatoes, pomegranate juice, vinegar, and syrup. Sprinkle the raisins on top.

Cover and cook on low for 8 hours, or on high for about 5. The meat is done when it has reached desired tenderness. My estimate for cost per person $6.43.

Fajitas with sweet potato and onion

This evening's meal was a product of what I had in the kitchen, because I have exactly $0 till tomorrow afternoon.  The sweet potato was sort of a last-minute decision based on Matt's suggestion.  I'd never actually heard of putting sweet potato in a mexican-y dish, but I think they lend some texture and absorb the flavor well.  What are the flavors from, you might ask?  I'm not telling.  So this is my take on fajita filling... never mind that you guys won't be putting it in tortillas.