Fake and Bake Chicken

It would appear that I haven't been following through on my promise. Hopefully it can be forgiven when you see the what I had for supper. Tonight I was going for ease and little to no prep work. I had broccoli with garlic and Bragg (it's recipe is the post call vibrant greens) steamed carrots with dill, cucumber, tomato and fake and bake chicken. Really the only recipe I can give you is the fake and bake chicken so here it is.

Fake and Bake Chicken

6 fresh chicken drumsticks
3/4 c spelt or wheat flour
1 tsp pepper
1 tsp seasoning salt or salt
1/2 tsp chili flakes
1/4 tsp turmeric
1/2 tsp cayenne pepper
Egg wash
2 eggs
1tbsp sriracha
1/2 tbsp honey

Mix the flour and spices in a bowl and mix the egg wash ingredients in another bowl. Dip the drumsticks in the egg wash then roll them in the flour, back into the egg wash and flour again for a second coat. It may seem like you have too much flour mixture but I like you have too much then to have to make more in the middle of making this. Lay the drumsticks on a parchment lined baking sheet and cook at 375 for 35-45 minutes or until done and golden brown.

Macaroni and Cheese

Tonight my sister wanted me to kick it old school with some mac and cheese and so i obligingly said yes.  This meal may not be too high on the health meter but it definitely lives up to your childhood memories of the perfect meal.  I got this recipe off the website fortheloveofthesouth.com I would highly recommend checking them out, they have some good recipes, you should also check out food 52.  Right now on food 52 cookbooks are going head to head in a heated battle called the piglet, if you want to check that out it is fun for the cookbook lovers.  Also if you are in the foodie niche you may recognize some big names on the judging panel, so what I'm trying to say is, a. the 16 cookbooks that made it onto the list are really good ones and b. the cookbook that brings home the bacon (wins the piglet) is a must buy and no I do not work for or am affiliated in any way to food 52, I just really enjoy their blog.  Anyway I have blathered on quite enough so here is the recipe, keep in mind that I did alter the recipe to suit my fancy and if you want the original recipe you will have to go to fortheloveofthesouth.com

Mac and Cheese

3/4 of a pound of rice pasta shells (you could use any type of pasta, wheat, spelt...)
4 tbsp Butter
4 tbsp Spelt Flour (you can also use wheat flour)
2 C Almond Milk (you can also use cows, soy or rice milk)
2 C Freshly Grated Cheddar
1 Jalapeno Seeded and Diced

Cook the pasta in salted water (the saltier your water, the better your final pasta will taste so make sure it tastes like the ocean) until it is al dente.  Once it is cooked keep 1 cup of pasta water, strain the pasta and keep warm.  For the sauce, in a medium saucepan on medium-low heat, melt butter and add flour to pan. Cook for 1 minute to cook out the “flour” taste. Add milk and whisk out any lumps. The mixture will begin to thicken after a few minutes. Season with salt, pepper and cayenne. The sauce should be taken off the heat whenever the sauce can coat the back of a spoon. Take off heat and whisk in the cheese. and the jalapeno Add the pasta with a little bit of pasta water. Mix to combine. Enjoy :)

Vibrant Greens

I know I know, I haven't put a recipe up all weekend but I decided I would make this a Monday to Friday thing since weekends are very unpredictable.  Tonight I made a supper that revolved around the fact that I didn't really feel like cooking meat.  I made the rice and yogurt dish from last week which was called Just Rice along with sautéed broccoli.  The only thing I changed from the rice last week was that I used brown rice instead of white.  As for the broccoli the general idea is that I sautéed half a red onion in coconut oil until the onion had just begun to brown and added, 2 cloves of garlic and 2 crowns of broccoli.  I sautéed them until the broccoli was a vibrant green.  I took the pan off the heat added a sprinkling of bragg, soy sauce could be used instead and that my friends was my supper in a nutshell.

Biscuits and Vegetable Soup

Tonight I made the never ending meal, in our house that is soup. I always end up with way more than what I first intended. Also, there isn't a recipe I can really give you to recreate this soup because soup is probably the least measured thing I make. I just keep adding to it until it tastes right. What I did though was I boiled a package of uncooked sausage and once it was cooked I took it out and saved the water for the base of my broth. In the soup I put one chopped butternut squash, the flesh of 1/2 a pumpkin, 1 onion, 3 cloves of garlic and about 5 chopped beets. I boiled those all together in the sausage water until they were soft enough to blend and blended them. While the soup was boiling I sautéed carrots, celery and an onion. Once the soup was blended i added in my sautéed vegetables, at this point I also added the cooked sausage back into the pot. For seasonings I just used pepper, fresh dill, marjoram, beef stock and celery seed. I put all these in to taste and my soup was made. I served it with a savoury onion dill biscuit, which I have a recipe for.

Biscuit recipe

2 C Spelt Flour
4 tsp Baking Powder
2 tbsp Sugar
1 tsp salt
1/3 C Butter
3/4 C Almond Milk
1 chopped onion, caramelized and cooled
Handful of chopped fresh dill

Mix the first 4 ingredients in a bowl. Cut in the butter until it's crumbly. Add milk and mix it in either with a fork or your hands. Mix in the onion and dill then form the dough into balls, place on a cookie sheet and place in the oven at 425 for 8-10 minutes or until they're risen and browned.

*With spelt flour you still want the dough to be quite moist unlike traditional biscuits where you can cut them, these will only be able to be shaped into balls with your hands. If you get the dough too dry your biscuits will be a bit crumblier than normal. Also if you want to make this with normal milk and wheat flour again you can use the same proportions that I have laid out for the spelt flour and almond milk.