The Saga Continues

I’m not real sure what to do with this information, yet, but here are some links with more information about the melamine contamination – very interesting . . .

• Tainted Feed in Indiana
• FDA Alert
• Link Between Pet Food, Kidney Failure

So, yesterday I switched Rusty from commercial dog food to a more dog-appropriate raw meaty bone diet. But due to budget constraints, I purchased big name chicken from the grocery store. I’m a little frustrated to find that the chicken I purchased could possibly have issues, as well, due to the feed they were given. Aaaargh!

But, if we manage to avoid any of this conaminated food and he survives the next few weeks (tongue in cheek), we’ll be able to join a co-op after we move that purchases grass-fed, organic, and natural meats for feeding our canine and feline friends.

So far, Rusty is loving the chicken. We’ll add one new protein each week, so eventually he’ll have more variety in his diet. If you’re thinking about changing your pet’s diet, here’s a link to a Yahoo group that is very helpful: Raw-Lite. They answer questions and are very supportive, AND non-judgemental about whatever feeding style you might choose. I am certainly very happy to have found them.

Roasted Chicken

The roast chicken I mentioned in the previous post came from this recipe from my Southern Living Easy Weeknight Favorites.

• 4-5 pound roasting chicken
• salt & pepper
• 1 teaspoon lemon-pepper
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 to 1/2 teaspoon paprika
• 2 tablespoons olive oil
• 1 large garlic clove, minced

Remove giblets from chicken. Rinse and drain chicken; pat dry. Sprinkle cavity of chicken genersously with salt & pepper.

Combine lemon-pepper and remaining 5 ingredients. Rub mixture all over chiken, coating the top well. Place chicken, breast side up, in a 4-quart electric slow cooker. Cover and cook on HIGH 4 to 5 hours or on LOW 7 to 8 hours. Remove chicken from slow cooker, and let cool to touch. Remove meat from bones, and chop. Yield 4 1/2 cups chopped cooked chicken.

This is good enought to just eat on its own, along with a side dish or two. It also goes well in a Ceaser type salad. I mentioned in the previous post trying it in chicken salad spread. And, of course, it makes great roast chicken sandwiches. I love recipes that are simple and versatile.

Maria’s Chicken Salad

I had a friend over for lunch today and she brought over some chicken salad. It was rather unique, so I got her permission to post it here. It’s really good. As a matter of fact, I was eating some this afternoon with some crackers for a snack when my husband came in. He tried it and nearly took it away from me to eat it himself. I don’t have any measurements, but I’ll throw out what Maria told me. Perhaps someone out there might like to experiment with these flavors yourself.

2 cans of chicken, some mayonnaise, and some raspberry walnut vinaigrette. Determine amounts by desired consistency.

There ya go. This is just something my friend made up one day when she didn’t have much in the kitchen. Not bad. I might try it with leftover roast chicken instead of canned. At first glance, pink chicken salad is a little weird. But, when you try it, you’ll be pleasantly surprised.

Simple Chicken Breasts

So much in the Nourishing Traditions cook book, by Sally Fallon, leans heavily towards the gourmet, which doesn’t quite fit into my everyday life or budget. But this one, as the name implies, is simple and very versatile. I very much like things simple.

• 6 chicken breasts, with skin on
• juice of two lemons
• 3 tablespoons extra virgin olive oil

Trim chicken breasts and pound lightly with the small prong side of a meat hammer. Marinate several hours in lemon juice. Brush a heavy-bottomed skillet [I like my good old iron skillet] with olive oil and allow it to heat up. Pat chicken pieces dry. Cook over moderate heat on both sides, two or three at a time, for about 7 minutes to a side. Transfer to a heated platter and keep warm in the oven. Serve plain or with an accompaniment such as cilantro pesto, corn relish, chismole, curry sauce, or red enchilada sauce; or serve cold with Creole mayonnaise.

Variation: Mexican Chicken Breasts- Use juice of 4 limes in place of lemons. Add 1/2 teaspoon oregano and 1/4 teaspoon chile flakes to marinade. May be grilled or barbecued.

See what I mean about versatile? Of course, recipes for each of the suggested accompaniments are also in the book. In spite of it’s gourmet leaning, there are many other practical recipes like this. It’s also choc full of valuable information on nutrition and food. It is among my very favorite cook books.

More Chicken Soup

I found that chicken soup recipe I mentioned in the previous post:

• 1 5-6 pound chicken
• 10-12 quarts water, cover and bring to a boil (or what will cover the chicken and fit in your pot)
• 1 large onion
• 3 celery stalks
• 1 large sweet potato
• 1 pound carrots
• 1 bunch dill
• 1 bunch parsley

Put the chicken in the pot and cover with water. When the soup  comes to a boil, skim off the top, add the veggies, and turn down to a simmer. Season to taste and simmer for about two hours.

You can remove everything and just consume the broth. We usually eat the veggies in the soup, along with some or all of the chicken after it has been removed from the bones and broken into bite sized pieces. If you don’t use all the chicken in the soup, you can use it in sandwiches or other recipes calling for cooked chicken.

Another suggestion from my husband: try pureeing the sweet potato into the broth. It is pretty soft and falling apart by the time the soup is done. I believe I tried this once and it worked fine. I don’t really care either way – the flavor is wonderful.

Soup Therapy

We had all been feeling a bit under the weather here with colds. So, I pulled a chicken out of the freezer and cooked up some good old home made chicken soup. There is nothing like a hot bowl of soup to soothe away those snivels. Since finishing it off my husband’s cough has finally cleared up and my nose is much better. Now I’m not saying we were cured by the soup. It’s only a matter of time and you’ll get over it, anyway. But it’s definitely good for you and makes you feel better.

Why is chicken soup superior to all the things we have, even more relaxing than “Tylenol?” It is because chicken soup has a natural ingredient which feeds, repairs and calms the mucous lining in the small intestine. This inner lining is the beginning or ending of the nervous system. . . Chicken soup . . . heals the nerves, improves digestion, reduces allergies, relaxes and gives strength.

from Nourishing Traditions by Sally Fallon, p. 124

I can’t say I make it exactly the same way every time. But here’s how I made the last pot:

• 1 whole chicken
• 1 large onion, quartered
• 2 carrots peeled and cut in half
• 2 celery stalks cut in half
• 1 tablespoon cider vinegar

I put all this in a large stock pot and poured in about 3 quarts of water, to cover the chicken and brought it to a boil. Once it comes to a boil, skim off any scum that rises to the top, turn down the heat and simmer for several hours. I started it right after lunch and let it simmer about 4 hours or so, until I was ready to make the soup. I removed the chicken and veggies (discarded the veggies) and strained the broth out into another pot. At this point you have some nice, home made chicken stock that you can put in containers and freeze for later. Really, nothing beats using your own home made stock in your recipes.

The chicken is practically falling off the bone. I broke it up into pieces to cool on the cutting board. I peeled and chopped several more carrots and tossed them into the broth. I added about a cup of noodles and let that simmer while the chicken cooled enough to handle. Then I broke up the chicken – making sure to remove all the bones – and put it into the pot. Let’s see, I added salt and pepper and about a teaspoon of some of my favorite herbs (dried) basil, oregano, and thyme, and a clove of garlic (pressed). Then it just took a little while longer for the noodles and carrots to be done and ready to eat. Good stuff – even better the next day.

Somewhere around here I have a recipe that uses sweet potatoes instead of noodles that I really like. If I can find it, I’ll post it. It’s not your average chicken soup and well worth trying. It is in a book of home remedies I had picked up some time ago and is packed full of good nutrition for your health. Sure hope I can find it.