Where I live every night of the summer we have Music in the Park from 7-8:30pm. It is such a lovely way to spend a summer evening that I find I am constantly trying to make portable easy dinners so that we can enjoy the spontaneity of all summer has to offer. I cooked a chicken last night and we still have a fridge full of cherries which led to the inspiration for tonight’s dinner.
I’ve been making chicken salad after a recipe from the Narrows restaurant (I think that’s where it came from), adding a tablespoon of stone ground mustard to mayonnaise, balsalmic vinegar, and a shot of hot sauce to the mayo and throwing in dried cherries (Michigan’s are the best), and walnuts with the onion.
After we roast our chicken I make broth from the carcass in the same roasting pan. I recently learned that adding salt too early in the broth process is crazy bad for you and so now I don’t add salt to my broth until it goes into the jars for the fridge or freezer.
Here is a beauty of a recipe from Claire’s Holistic Pursuits I will admit that I have never added more than an onion to my bone broth.
Grass fed + free range or organic bones – I normally use beef bones from the butcher or a left over chicken carcass ( you want chemical free here so you aren’t drinking those toxins in concentrated amounts)
1 -2 tablespoons of Apple Cider Vinegar (acid thats needed to leech the mineral from the bones)
Filtered water (again, we want low levels of toxins)
Any chopped vegetables you care to throw in – potatoes, leek, celery, onion, carrot. I save up all my vege scraps from the week + use them too.
Desired herbs + spices: bay leaves, oregano, rosemary, peppercorns, parsley etc.
Place your bones in a slow cooker or pot
Cover with water + add in the Apple Cider Vinegar
Let this sit for 20 or so minutes so the acid can set to work removing the minerals from the bones
Add in your veggies, herbs + spices
Place on a low heat for up to 48hrs if beef bones or 24hrs if chicken bones
Remove from the heat + strain out the (now sad looking) veggies + bones, discard.
Bottle the broth to keep in the fridge or store in ice-cube trays or in serving portions in the freezer for up to 3-4months.
A huge salad for lunch has got to be one of my guilty pleasures in life. Curling up into a chair with a book, a bowl and a fork is a daily source of joy and nourishment.
Today my salad consisted of baby greens, salad turnips, radishes and carrots from my back yard and my CSA box. Topped with chopped walnuts from our Rancho Vignola order. My dressing was made with Made with Love Crimson Love, kombucha and sunflower oil. I haven’t figured out yet what to use in place of the fancy oils we buy for salad dressings.
While I chop greens for my salad I learn a new song. I try to learn one a week but sometimes I am slow. This week it is The Dreamer by The Tallest Man on Earth because the man I love thinks it’s a fun one to play on the guitar.
Tonight we made a belated Father’s Day dinner. I had wanted to finish it off with a cherry pie ironically I’ve been too overwhelmed with cherries to accomplish it!
Our roasted chicken cost $16 at the market this weekend. I cooked it in a roaster with about 1/4cup of water in the bottom and sprinkled a few herbs on top. Lid on and in the oven at lunch time at 200C makes for a juicy tender chicken by dinner and the house doesn’t get hot because the oven is on low.
I sliced several beets and steamed them briefly while I chopped carrots and garlic scapes for a salad and made a simple wild rice risotto to go along with it. I sautéed shallots and scapes with some butter then added two different kinds of rice. My wild rice comes from Naosap Harvest in Manitoba, did you know we grow rice here in Canada? Pretty neat huh? The brown rice comes from my organic buying co-op. We go through roughly 25lbs or rice per year.