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Craisin Almond Chicken Salad

3 Sep

I like to make a big chicken salad at the beginning of the week so I can A) make lunches off of it, and B) eat it cold while standing in front of the fridge looking for real food to eat. I typically will make between 4-8 chicken thighs if I’m doing it this way, or if I’m just making it for one meal I’ll just use one breast. This recipe is just my best guesstimate – I change it up every time I make it. Just a heads up – this makes a large amount of food! You can always scale it down to be a more… manageable? appropriate? not-so-ridiculous amount? Whatever. Have fun.

 

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What I used:
8 chicken thighs
2 green apples, cored/seeded and chopped
4 stalks celery, chopped
4 oz craisins
4 oz slivered almonds (any nuts will do, but I like almonds)
¼ cup greek yogurt
¼ spicy mustard (or regular… but I like to live adventurously)
salt, pepper, basil – I tend to do it to taste

Cook the chicken thighs in slow cooker until cooked through – usually 3-4 hours or so. Pull off the bone and discard any remnants of fat or bone. Pop in the fridge until it’s cool. You can really cook it any way to your liking – especially if you’re scaling down. I think it’s a little ridiculous to slow cook one thigh!

Combine chicken, apples, celery, craisins, and almonds. In a separate bowl, combine yogurt, mustard, and spices. Pour over the chicken and mix in. If you find that you do not have enough sauce for your liking, you can always add more! That’s just the amount I like to start with.

I like putting this chicken salad on wraps or on a sandwich (especially if the bread is toasted… yum).

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Goat Stew

8 Nov

As the temperature drops outside, I have been submerging myself (not literally) in fall foods. Pumpkin, apple… anything warm and delicious is okay with me. We hadn’t made stew this season and I was just itching for it. Before today I have actually never made stew in my life, so this was a pretty fun first for me. A couple weeks ago I went to a Halal market downtown in a search for slab bacon, and I found a wall full of goat that was just calling to me. I figured it was the perfect meat to use for my first stew, and I think the result was pretty good!

I had the guys at the store chop the shoulder, leaving the bone in. I think next time I’ll get boneless… it was a great cut of meat but the effort of pulling the bone out was just not worth it.

What I used:
~2.5 lbs of goat shoulder, bone-in, chopped
2 onions, chopped
3 stalks of celery, chopped
2 cups baby carrots, cut into circles
1 Jalapeno, seeded and de-ribbed
1 tomato, diced
3 white potatoes, cubed
1 sweet potato, peeled and cubed
3 cloves garlic, diced finely
2 cups of red wine
6 oz can tomato paste
½ bunch parsley, chopped
½ stick butter
Salt, Pepper

I started by tenderizing the meat and coating in the garlic, salt, and pepper. I marinated it with one cup of the red wine, and let it sit for ~5 hours before I started cooking with it. Once I was ready to start the stew, I melted the butter over medium-high in a large pot. I quickly seared the goat on both sides until it was brown. I added the onions, celery, carrots, jalapeno, and stirred to coat them in the butter. At this point, I added the tomato paste and second cup of red wine, turned the heat to low, and let the stew simmer covered.

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Feel free to finish the remaining wine in the bottle (or box) at this point.

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I let that cook for about an hour and a half (stirring occasionally), and then I added all of the potatoes. This way they would get soft without totally decomposing and making everything too starchy.

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After another hour the goat was fairly tender and ready to eat. I added the tomato and parsley and let sit for about five minutes. I served it with cheesy jalapeno biscuits and we had to stop ourselves from eating the whole pot.

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