Roast chicken is the ultimate. Poached chicken is equally as delightful for several reasons. I love the delicate texture of the meat. You are left with a large pot of good chicken stock which can serve as a base for a soup or a stew. Poaching a chicken is great year round and any seasonal veg may be added right to the pot with the chicken as it nears the end of cooking time. And because the chicken is shredded, you have the luxury of leftover chicken for an additional meal or two depending on how many you are cooking for.
Tag Archives: tips
A fresh bouquet of cut herbs screams summer. Now is the time to use them in abundance. Unlike in winter, when fresh herbs cost a zillion dollars, you’ll find generous bundles quite affordable. Now the question is what to do with leftover herbs?
KEEP THEM FRESH
- Loosely wrap herbs in a damp paper towel, then seal in a zip-top plastic bag filled with air. Refrigerate for up to five days.
- Store herbs bouquet-style when in bunches. Place, stems down, in a jar with water covering 1 inch of the stem ends, enclose in a large zip-top plastic bag, and change the water every other day.
I used to feel married to recipes. If I didn’t have the exact ingredients listed I felt as thought I couldn’t proceed. Even though I watched my parents improvise in the kitchen, somehow I remained a “rule-follower.” Thankfully this has shifted. There’s a kind of freedom that comes with straying from a recipe. Not only do I feel comfortable making substitutions but also omitting ingredients altogether. I still love a well written recipe and often use them as a springboard – but I don’t feel confined by them anymore.
Tempeh, why it’s good:
- it’s a cultured food, therefore gut friendly
- and a fermented food, again gut friendly
- has a serious amount of protein
- user friendly
- is nutrient dense
- a good source of fiber
- it’s a good choice for people avoiding gluten
- it’s delicious
Some people who have a tough time digesting soy in the form of tofu have better luck with tempeh. Because tempeh is cultured and fermented, digestibility can be easier. I like its versatility – the nutty dense texture and ability to absorb the flavors in a dish.
Today I’m happy to welcome Julia Shanks for a guest post on our Farmers To You Community Blog. Julia is a renowned writer, chef, and advocate for eating locally. Her book, The Farmer’s Kitchen, is an excellent resource to cooking, storing, and enjoying local foods. So much so, Michelle Obama cited it in her book American Grown!
On April 20th, Julia, NOFAMass, and Farmers To You are partnering on a workshop in making creative, fun, meals with local spring foods.