If I can give potential food budgeters one piece of advice, it would be to eat what you can use the most. Cooking an entire chicken this week was a huge success for a few reasons:
- You get a ton of meat from it–precooked and ready to reheat and use for quick weekday meals. Just store away in tupperware and use as needed.
- The bones and gross parts (neck, back, heart, etc.) can be saved and used to make a really great chicken stock.
- For a $7 chicken–I’d say this is a definite must for those under a tight budget.
|Shredded meat w/ reserved bones|
For a few recipes to get you started, here’s a run down of what I made this week:
Aji de Gallina A family recipe from South America, great ethnic comfort food.
New Mexico Enchiladas. Another family favorite–this is more along the lines of do-it-yourself enchiladas. The tortillas are served flat, covered in enchilada sauce, and then 3-4 are layered on top of each other with meat, onions, tomatoes, cheese, etc in between—plus (most delicious of all) a fried egg on top.
Chicken ‘n’ Dumplings. Southern comfort food at its finest. Recipe below.
and finally, Chicken Tacos with the remaining leftovers from other meals.
Chicken ‘n’ Dumplings
- 8 pieces of chicken (or a whole chicken, shredded)*
- 1 T butter
- 2 c. Chicken Stock
- 2 c. water
- 1 t. salt
- 1/2 t. pepper
- 1/4 t. saffron flakes
- 2 medium potatoes, peeled and cut into pieces
- 2 small onions, diced
- 2 large carrots, diced
- 2 stalks celery, diced
- 1 T. chopped parsley
- Dumplings: 1.5 c. flour, 1/2 t. salt, 1 egg, 3-5 T. milk
- Brown the chicken in a dutch oven with butter, add water and broth, salt, pepper, and saffron and bring to a boil. Add in potatoes, onions, carrots, celery, and parsley. Cover and simmer for 30-45 minutes. (*Note: if you’ve already cooked the chicken, reserve the meat until the veggies are cooked, before the dumplings.)
- In a bowl: combine flour and salt. Separately, beat the egg and add 3 T. of milk. Add into flour until dough is smooth, and not sticky. Add more milk if need be.
- Spoon out teaspoon-sized nuggets of dumplings, flatten, and add them to the soup. Cook an additional 15 minutes. With five minutes remaining, add 2-3 T. of milk to thicken the soup. Sprinkle with cheese, and serve.