i love repurposing leftovers. i feel so smug when i find a way to clean out the fridge and use every bit of food until it’s gone. i really feel like a self-proclaimed queen of yummy leftovers. but that probably should go to my mom. okay i’m the princess, at least.
and while i’m not a huge fan of chicken, this WHOLE 30 diet thing allows it. and since there’s so much else you can’t eat, i’ve added it. also, my 6’4″ viking-for-a-husband has requested it.
so i made a whole roasted chicken, and sauerkraut. and a delicious green salad.
if you’re bored already by this meal, scroll down to meal #2 ~ it was outstanding!
MEAL #1: it’s an all-white entree ~ it really needed steamed broccoli or roasted asparagus ~ something with green on that plate. but the salad was gorgeous.
and the sauerkraut was amazing.
the chicken ~ it was a roasted chicken. i’m just not over the moon. but i did search for a great recipe to find a super crispy skin. my oven didn’t really want to crisp it up like the recipe promised, but that’s just my oven.
here’s the recipe from a blog called GIMME SOME OVEN. she’s from KC!!!! i really like her blog…
i think this is the best new recipe out there for crispy roasted chicken. also, i’ve always used INA GARTEN’S, because i adore her and everything she does, and it’s also really good…
i’ll let you decide what you want to do.
by the way ~ does anyone out there want to buy me a new oven? ha ha ha
here’s my sauerkraut recipe, created by moi!!!
BEST SAUERKRAUT EVER
- one bag or jar of your favorite sauerkraut (i had some from the mennonite community in southern missouri, but i also love frank’s)
- 1 yellow onion (preferably vidalia)
- stone ground mustard
- coconut oil
- caraway seeds
- celery seeds
- salt and pepper
this is such a clean dish ~ the probiotics you are getting from the sauerkraut are off the chart! and there are hardly any calories at all.
step 1: thinly slice the onion and drop into a hot frying pan with 1 tablespoon coconut oil. stir and let it start to brown a little, then turn the heat down to medium. allow to continue to caramelize and build flavor for another 5 minutes.
step 2: drop in the sauerkraut, some of its juice, and 2 rounded tablespoons stone ground mustard. stir and put the lid on. (there would normally be a pinch of sugar added, but we’re going without any sugar this month, remember?)
step 3: this step is not necessary if you’re in a hurry, but if you toast your spices, they have so much more flavor. i toasted about 1 tablespoon each celery seed and caraway seed in a dry pan, then ground it up in a spice grinder (which is really just a small coffee grinder). you don’t have to do any of that, but don’t leave out these fragrant, amazing seeds!!!
step 4: drop in the seasonings and stir. leave on the stove on low heat until your chicken is ready. if it starts to get dry, add a little more sauerkraut juice, or chicken stock…
too close for sauerkraut? it’s so good ~ it’s not too close for me!
here’s that green salad, in case you need a little motivation to make your salad dressings at home. i tried something new this time ~ toasted, ground fennel ~ it turned my salad into an afternoon walk in paris! i will do it forever!
that’s just chopped fresh lettuce (i don’t like to fight with the leaves and stems), green onions, farmers market fresh summer tomatoes, and sliced raw almonds.
- stone ground mustard
- olive oil
- juice of a lemon (or splash of your favorite vinegar)
- 1 teaspoon ground fennel (AMAZING ~ MUST TRY!!!)
- kosher salt and fresh cracked black pepper
that’s all it takes to send your taste buds on a trip to france ~ seriously.
i may have to sell that dressing some day.
don’t forget there’s another meal that will knock your socks off!
this sounds weird to eat on a hot summer day, but…
CHICKEN/SAUERKRAUT SOUP w/MUSHROOMS
i cannot even describe how tangy and satisfying this flavor-filled soup is. i should have gotten a rotisserie chicken from the grocery store and made this the first night. i’ll be eating this again as well.
- one box of sliced portobello mushrooms (or other)
- coconut oil or ghee (allowed on the WHOLE 30)
- leftover chicken, pulled or diced into cubes
- leftover sauerkraut
- chicken stock
- large handful of chopped kale (no stems ~ ewwww)
- in a dutch oven, heat a tablespoon of ghee or coconut oil. the ghee creates a toasted buttery flavor, so use it if you can.
- drop in your mushrooms, sliced or chopped, and cook for a few minutes.
- add in the chicken, the sauerkraut, and enough chicken stock to cover it all.
- bring it all to a boil and add salt and pepper.
- add the chopped kale for the last few minutes, just to soften.
- take it down to a simmer and serve whenever your husband starts getting cranky.
this soup might actually end up at a dinner party. i loved it that much.
i hope you’ll step out on a limb and try it some day in the fall, when it’s raining outside and you need some comfort.