Pandemic 2020

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Jimdamick

Jimdamick

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This is my Quarantine meal plan for the next 3 days
I'm feeding a family of 3 adults (theoretically) for 3 day's on this one bird.
Standard Roasted Turkey Day 1, starting in 1 hr


Turkey Tetrazzini Day 2


Turkey Soup Day 3 with Oven Baked Brown Bread



Anyone else want to share their meal plans?
I'm open for all good ideas :)
 
TacoMac

TacoMac

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I'm really digging that Turkey slow cooker soup recipe. I'll do that with some leftovers after Thanksgiving this year for sure! Nice find!
 
Jimdamick

Jimdamick

Well-Known Member
TacoMac said:
I'm really digging that Turkey slow cooker soup recipe. I'll do that with some leftovers after Thanksgiving this year for sure! Nice find!
Click to expand...
Hey man, cook it this weekend because from my understanding Thanksgiving is cancelled this year anyway.
Go for it now, why wait?
There is no future while Trump is around.
Enjoy the moment, because that's all we have right now :)

 
rkymtnman

rkymtnman

Well-Known Member
Jimdamick said:

Why the fuck not!!!!
Sounds like a great idea. & I might follow suit :)
And then watch Woodstock in tandem & get totally nostalgic about the "Good Old Days"
LO fucking L :) :) :)
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I was hatched on August 17, 1969. I can't find my birth certificate for some reason but I'd love to figure out who was playing while I was being birthed.
 
S

spek9

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Jimdamick said:
I took my 1st hit of acid that month :)
Wow, small World :)
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I was thinking, how in the hell can this guy remember what month he did his first hit of acid? Then I thought about it, and I can too! (Sept 1993). How in the hell is that? LOL

I don't remember my first toke, drink or any other chemical, except LSD. Weird.
 
Fogdog

Fogdog

Well-Known Member
Jimdamick said:
This is my Quarantine meal plan for the next 3 days
I'm feeding a family of 3 adults (theoretically) for 3 day's on this one bird.
Standard Roasted Turkey Day 1, starting in 1 hr


Turkey Tetrazzini Day 2


Turkey Soup Day 3 with Oven Baked Brown Bread



Anyone else want to share their meal plans?
I'm open for all good ideas :)
Click to expand...
Dine well for a week from two chickens

Bone out two chickens using Jacques recipe, roll up one using his recipe and separate the skin from meat on the other.
Make 4 quarts of chicken broth from carcasses and leftover skin from the one chicken.
Make bean and root veg soup
Make chicken breast and noodle soup
Cut boneless dark meat into 1" pieces for grilling them.

recipes follow:

Boning and making chicken roulade:
Use method shown below, bone two chickens and turn one into the roulade that Jacques shows how to make here:

For the other boned chicken, separate skin from the breast and dark meat. Reserve the boneless chicken meat for later. Add skin to the pot for the broth.

Chicken broth:

Use all scraps, carcasses and extra skin, Chop carcass into pieces so that it will fit easily into stock pot.
Peel and chop one onion, add to pot
Chop one rib celery, add to pot
Drop in a handful of parsely
Cover all with about 6 qt water -- should be at least an inch above the solids.
Bring to simmer, skim off foam. Simmer on low, uncovered for 6 hours.
Strain off solids, discard, reserve broth.
Defat the broth, either by chilling and spooning off solid fat or use a fat separator (my preferred method).
Quick chill the broth by placing the pot into sink filled with cold water. Stir and allow stock to cool to below 90 F. Cover and place in fridge for later use.

Note: If desired, roast the carcasses at 425 F until the bones turn light brown before making the stock. This is optional but adds flavor.

White bean and root veg soup

Serving Size : 14

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

3 cups white beans
water for soaking

1 teaspoon peppercorn
2 teaspoons coriander seed
1 teaspoon cumin seed
1 teaspoon dried thyme

1 whole garlic bulb -- separated, skin removed
1 whole onion -- diced
1 whole onion -- peeled and quartered

2 whole turnip -- peeled and cubed
2 whole rutabaga -- peeled and cubed
3 medium carrot -- cut into thick, 3" batons
8 ounces mushroom -- stemmed and quartered

2 tablespoons olive oil
2 quarts chicken broth, home made
24 ounces canned tomatoes -- drained and chopped

2 tablespoons fresh lemon juice
4 tablespoons rice wine vinegar -- to taste
1/2 tablespoon kosher salt to taste

Soak beans for 4 hours or overnight in plenty of water to cover plus several inches

Dice onions, peel the garlic, peel and cut root veg into 1" cubes, stem and cut mushrooms into quarters, peel and cut carrots into three inch
long, thick batons, peel and quarter one onion. Peel and mince the other.
Grind the spices together into a rough powder.

Heat a bean pot (5 qt or >) to med, add diced onion, peeled garlic cloves (about 12) and 1 tablespoon of olive oil. Stir together and saute until
onions are translucent and garlic begins to give off aroma.

Add bay leaf and soaked, drained beans, stir into the onions. Then add the chicken broth to the pot. Adjust volume to cover beans if needed. Bring to a simmer. Cook beans for 45 minutes maybe more until beans are tender but still firm to the bite. Remove bay leaf if bay flavors seem to be getting too strong.

In a larger pot, 8-10 qt, add vegetable oil and heat to med hot. Add the other 2 tablespoons of olive oil, heat until fragrant then add the carrots
and stir fry for a couple of minutes.

Add the mushrooms, stir fry and saute until the mushrooms begin to wilt.
Add the remaining spices, stir together for less than a minute, stir in the chopped tomatoes, cook for another 4-5 minutes, then pour in half of
the beans and water.

Puree the the remaining beans in their broth through a counter top blender or an immersion blender. Add them back into the soup and stir together.

Cook for about a half hour until the root veg is soft to desired texture then adjust seasoning with lemon juice, vinegar and salt.

Chicken breast with noodles:

two halves of boneless chicken breast
1 qt home made chicken broth
8 ounces fresh spinach, washed
salt
soy sauce


Add both halves of the skinned chicken breasts from above to a med sized pot. Cover with 1 quart cold chicken broth. Heat over med flame until the broth begins to simmer. Simmer low for 10 minutes. Turn heat off, cover pot and let rest for 20 minutes. At the end of this, breast meat internal temp should be above 155 F. Remove breast meat, allow to cool slightly. Cut chicken breast meat into strips, about 2 inches long by 1/2 inches wide.

In a separate pot, heat 2 quarts of water, add 1/2 Tablespoon salt to boiling water, add 8 ounces of washed spinach and parboil spinach for two minutes. Drain and add cooked spinach to cold water, then drain. Using hands, squeeze out water and make 6 portions from the cooked, drained spinach

Cook noodles of choice, enough for 6 servings. Drain.

Place a serving of pasta at the bottom of a large bowl, add hot broth to cover, stir in 1 Tablespoon of soy sauce. Add serving chicken to the bowl, drop in serving portion of spinach and serve.

Hijiki Chicken over rice

Boneless dark chicken meat
2 carrots, peeled and cut into 2" ribs
1/2 onion, peeled and chopped
1 Tablespoon sesame oil
2 Tablespoons dried hijiki seaweed (optional)
3 dried shitake mushrooms
2 Tablespoons soy sauce
2 Tablespoons sake
2 Tablespoons mirin (or use 1/2 t sugar)
1/2 cup chicken broth
1 cup rice (prefer med grain Calrose or other asian type of sticky rice)

Cut chicken into bite sized pieces. Peel and cut carrots into 2-inch by 1/4 in ribs, peel and chop onion
Cover mushrooms with lukewarm water. Cover hiiki with water. Allow to soak for 30 minutes. Drain, reserving water from mushrooms.
Slice mushrooms.

Rinse rice until water is mostly clear. Drain and add to pot with 1 cup water and 1/4 cup water from the mushrooms. Allow to soak for 30 minutes before cooking. A rice cooker works well for this recipe. While rice begins to cook, prepare the chicken:

In a skillet, heat sesame oil, add onion, stir fry for a minute, then add the carrot pieces. Stir carrots for a couple of minutes, then add the mushrooms. Stir-fry for another minute, then add the hijiki if using. Stir in sake, mirin or sugar, stir fry to reduce liquids some, then add soy sauce and chicken broth. Bring to a simmer. Pour all contents from skillet over the cooking rice. Cover and allow the rice to finish cooking. Remove from heat, allow to sit for another fifteen minutes before serving.

The above can feed a family of five for a week with other side dishes such as vegetables, salads, bread, etc. Done it.
 
Jimdamick

Jimdamick

Well-Known Member
spek9 said:
I was thinking, how in the hell can this guy remember what month he did his first hit of acid? Then I thought about it, and I can too! (Sept 1993). How in the hell is that? LOL

I don't remember my first toke, drink or any other chemical, except LSD. Weird.
Click to expand...
Oh yea baby, I definitely remember that along with the first time I had sex :)
4 way barrel Orange Sunshine LSD of which I ate a half, thinking I'd be cool to go home and deal with the parents in 4 hours.
I was 14 and it was a day that will go down in infamy in my mind because I touched/spoke to God for around 12 hours.
Had a blast talking to Mickey Mouse & Pluto one on one about the World's affairs at that time though
Yea, Joani Rodgers & LSD, two things that will always bring a smile to my face :)
 
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