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July 7, 2019
Inventive Way to Enjoy the Harvest!
Member Ideas and Suggestions
By Linda Dansbury
Fellow member Lisa Mierniki sent me the following email regarding how she came up with a really delicious recipe. I love her message because she saw another, similar dish and thought about the ingredients she had from the farm and adapted a recipe/method to incorporate what she had on hand. This is how I try to think of things constantly as it relates to what is in my fridge. Thank you so much Lisa for sharing with members - and for all of you wonderful cooks out there, please share with everyone by emailing me at email@example.com and please put Anchor Run in the subject line so I can find your email.
Here is Lisa's message:
I was watching Rachel Ray the other day and happened upon a recipe that I modified (a lot) and it was delicious! I am always struggling to use up the Fennel since I am not a big salad person. But I had a frozen chicken in the freezer to use, so here is what I did:
Boil (yes, boil) the frozen whole chicken in a large pot until cooked and save the chicken stock.
Chop up fennel, garlic scapes, [they are staying really well in my fridge!] and scallions [they, too, stay fresh a pretty long time].
I sauteed the chopped veggies in refined organic coconut oil. Once the veggies were cooked through/soft I added about a cup or so of the chicken stock to the mix, then let that simmer. When most of the liquid was gone, I then added my pieces of chicken (cut to whatever size you prefer) and continued to simmer the mix with just a little more chicken stock. I cooked up some gluten free spaghetti. Once that was done I topped it off with the chicken and veggie mixture. It was wonderful! And tasted like I had put multiple sticks of butter in it, when there was no butter used. My daughter just finished up the last of what I made, so I will call this a successful venture!