onion Archives | Stills and Spills

2 Chickens, 3 Dishes, 12+ Meals

August 22, 2015
Allison
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Recipe
carrots, celery, chicken, chicken stock, dill, herbs, onion, parsley, pepper, rosemary, thyme

I took a leap and make homemade chicken stock last weekend. It took four hours for it to cook down and I couldn’t wait to try it. I almost had a bowl of stock on the spot. Even though they’re very simple ingredients, this is packed with flavor. Since most soups call for at least 2-4 cups of canned or boxed chicken stock they always have an overly salted artificial flavor. I’m going to use the homemade stock for soup this week and I’m thrilled to see the difference it makes.

We bought two chickens for this and I used the meat for two separate dishes then the bones and leftover parts for the stock. If you include the impending soup, these two chickens made 3 dishes and 12+ meals! Love it. Thank you to the lovely Ina for this stock recipe.

Homemade Chicken Stock
Bones and trimmings of 2 young chickens
3 yellow onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 parsnips, unpeeled and halved
4 stalks celery, halved with leaves
5 sprigs rosemary
10 sprigs dill
10 sprigs parsley
10 sprigs thyme
1 head of garlic, unpeeled cut in half
2 Tablespoons kosher salt
2 Teaspoons whole black peppercorns

1. Place chicken in the bottom of a large stockpot, place veggies and herbs on top and sprinkle with the salt and pepper.

2. Add 24 cups of water and bring to a boil. Simmer uncovered for four hours until everything has cooked down.

3. Strain the veggies, chicken and herbs out of the stock and place into freezer safe containers. Refrigerate the stock overnight so the fat rises to the top of the container.

4. Skim off the fat and place in the freezer for up to 3 months!

Turkey Burgers and Sweet Potato Fries

August 4, 2015
Allison
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Recipe
burgers, garlic, onion, sweet potatoes, turkey

It was not my intention to make such unnecessarily large burgers. I could have made 5 or 6 out of this recipe, as opposed to the 4 ginormous ones I created. They didn’t shrink as much as I thought they would. I’d also like to make more patties next time so the recipe can stretch out over more meals. You can also cook them on the grill but ours is so finicky that I didn’t feel like standing next to it all day making sure they didn’t burn to a crisp. The fries were also great the next day when I turned them into “hash browns” with breakfast. Leftovers love all day long.

Turkey Burgers and Sweet Potato Fries
1 lb ground turkey
1 small white onion, chopped
1/4 cup gluten free breadcrumbs
2 eggs, lightly beaten
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon olive oil
2 cups baby spinach
2 cloves garlic, chopped

3 sweet potatoes, peeled
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder

1. Cut sweet potatoes into 1/4 inch slices. Toss in a large bowl with spices and olive oil until all coated.

2. Lay potatoes in an even layer on a cooking sheet lined with parchment paper. Cook in 450 degree oven for 20 minutes, tossing occasionally.

3. Combine turkey, onion, breadcrumbs, eggs, garlic, salt and pepper in a large bowl. Separate into burgers and either grill or pan fry until fully cooked. Set aside.

4. Heat olive oil in a sauté pan and cook garlic until fragrant. Add spinach and cook until wilted. Set aside.

5. Assemble burgers with cheese, sautéed spinach and onion (maybe a tomato too, if you find one in your fridge.)

6. Devour with delicious cider!

Turkey and Spinach Meatballs

June 29, 2015
Allison
No comments
Recipe
breadcrumbs, broccolini, dinner, garlic, gluten free, onion, spinach, turkeys

I have no idea what’s happening with our broccoli plants. They’re producing broccolini-type veggies now, but they’re just as tasty so that’s fine by me. They were delicious sautéed with sliced garlic and olive oil and perfect with this meatball recipe. The fennel in the turkey-spinach combo is a really nice touch but I will replace the spinach with fresh kale from the garden next time. Definitely a recipe to keep around, thanks to bon appetit again.

Turkey and Spinach Meatballs
2 slices of gluten free bread, toasted
1 1/2 lb ground turkey
1/2 cup chopped sweet vidalia onion
2 cloves garlic, chopped
2 Tablespoons Italian parsley, chopped
1 teaspoon fennel seeds
1/4 cup Parmesan cheese
8 oz package of frozen chopped spinach, defrosted and drained of excess moisture
1 large egg, slightly beaten
Salt and pepper
3 Tablespoons olive oil

1. Place toasted bread into a food processor and pulse until they turn into breadcrumbs. Use 1/2 cup for meatballs, keep the rest in an airtight container for the next recipe!

2. In a medium bowl, combine turkey, onion, garlic, parsley, fennel, parmesan, spinach, salt, pepper, breadcrumbs, and egg. Roll into meatballs, approximately 16.

3. Heat olive oil in a skillet and cook meatballs for about 3-4 minutes on each side until golden brown and cooked through. Do not crowd the skillet, you will probably have to cook in batches. Once one batch is done, place on a paper towel covered plate to remove excess oil.

4. Serve with broccoli and marinara sauce.

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