Tag Archives: chicken

Zucchini Lunch

Continuing my collection of zucchini recipes, i post this one.  I’t s really so easy it can hardly be considered a recipe.

INGREDIENTS:

  • Zucchini – spiralized or sliced thinly with mandolin
  • Onion – sliced
  • Garlic – minced or chopped
  • Sea Salt
  • Pepper
  • Option toppings can include any kind of meat chopped up, shredded cheese,

DIRECTIONS:

  • Spiralize or thinly slice zucchinis into a skillet and saute until moisture is lessened
  • Meanwhile, slice onion  and mince garlic then add to skillet
  • Add cooked meat and warm through.
  • Top with sliced hard cooked eggs, cheese if desired.
Zucchini, Cheese, Eggs, Meat
This tasty dish will replace my daily lettuce salad until fall greens crop come along.  My dish today has leftover corned beef.

Beef, Tuna, Chicken Salad

A recipe i learnt from my Grandma Falconer is Beef Salad.  This mixture makes great take-to-the-field sandwiches, yet easily fits onto a bed of lettuce, use as a dip with crackers or chips, or eat by itself.

The starting point for the meat is about 1/2 lb of ground cooked roast, ground cooked chicken, or 1 6 oz can of tuna.  I’ve tried this with lamb roast and turkey, and for whatever reason, it just doesn’t taste quite right.  Personal taste – i love lamb.

  • 6 hard cooked eggs
  • 1 tablespoon mustard
  • 1 tablespoon chopped pickles or pickle relish, optional
  • 5-6 tablespoons mayonnaise
  • pinch of salt and pepper, if desired

Peel and chop the eggs, either by hand or in a food processor.  Place them in a medium sized bowl, then add the meat and other ingredients.  Stir and mix thoroughly.

Voila!  already ready to serve.  This recipe if fully adjustable to your own tastes.  Perhaps you prefer more meat to eggs or vice versa.  Or a spicier mustard or more mayo.

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Egg Drop Soup

  • Home made egg drop soup:  (Tan Hua T’ang)
  • 3 cups of chicken stock broth.
  • 1/2 teaspoon salt
  • 3 tablespoons cold water
  • 1 tablespoon tapioca flour (cassava)* or cornstarch
  • 2 eggs slightly beaten (farm fresh from pastured hens is best)

Heat broth and salt to boiling.  Mix cold water and tapioca flour; stir gradually into broth.  Boil and stir 1 minutes.  Slowly pour eggs into broth stirring constantly with fork, to form shreds of egg.  Remove from heat; stir slowly once or twice.

You can also make this without thickening it with the tapioca flour or cornstarch if it needs to be absolutely thin liquid.

For best medicine, you need to find a local farmer from whom you can purchase healthy pasture raised spent hens or broilers.  You may have to butcher them yourself.  Cook them down bones and all, pull off the meat bits, then throw the bones and cartilage back into the water and simmer another hour or so.  The goal is to get as much of the chondroitan out of the cartilage and minerals out of the bones and into your broth.  Once done, strain out the bones and let the broth cool.  Chicken fat is quite soft, so if you want to skim it off, you’ll eventually have to put it in the frig or other cool spot so that it will harden on the top of the broth so that you can remove it with a slotted spoon.

Buying chicken broth in the store is NOT the same product as what you are making here.

As always, find certified organic or organically raised ingredients.

This was a big hit with my father-in-law who is recovering from hernia surgery, is very weak, and really doesn’t have an appetite.

However, it’s quite good even if you aren’t sick or in recovery.

Cheers

tauna

*my friend Francoirse raises cassava in DRC!