Day 18: 40 clove chicken

Holy cow, I am such a fan of this recipe. It is very labour intensive to peel 40 cloves of garlic, so please remember to microwave about 5 cloves at a time for 10 seconds before attempting to peel them. The skin should pretty much glide right off when you pinch them, and if it doesn’t then it’s still much easier to peel than normal. 

I wouldn’t recommend putting your chicken on a baking tray, as mine became warped after an hour in the oven at 425 degrees. The chicken turns out very moist and garlicky! 

   
    
   

I can’t find the recipe I used, but this one will do! 

http://www.foodnetwork.com/recipes/nigella-lawson/chicken-with-40-cloves-of-garlic-recipe.html

Day 17: Baked Chicken with Brussels and radishes

   

 I’m experimenting with chicken and how I should be cooking it. I decided to start with baking in the oven, just with some olive oil and Montreal steak spice. The recipe I pulled directions from recommended to loosely cover the cooked chicken for 10 minutes with aluminum foil. Guess it helps the moisture and flavour lock in. 

I cut the radishes and Brussels sprouts in half and placed them on an aluminum foil covered baking sheet. They turned out amazing with just some olive oil, salt and pepper. 

As far as the mash potatoes go, I peeled them and let them steam until I could easily cut them by sticking them with a knife. I then added enough butter and salt to last a lifetime! 

Day 16: Chicken Rice Stew

 
Ok, so I essentially was just using up the food in my fridge with this one: 

1. Add however much uncooked chicken, potatoes, uncooked rice, potatoes, and celery that you feel is morally right. 

2. Add less rice than you originally thought to add. That stuff will expand and eat up all your broth. 

3. Add about a box of chicken broth, and whatever herbs you own. I used thyme and sage, I believe. 

4. Cook on low for 8 hours. 

It’s not half bad for something designed purely to clean out my fridge. 

Day 15: Salt and Pepper Beef Stew

I did something crazy and added more salt and pepper to the beef than called for. I poured an insane amount of salt and pepper into one bowl and some all-purpose flour into another. I then dumped the stewing beef into the salt and pepper bowl, mixed it all around until the beef was covered in salt and peppery goodness. Then I dumped it into the flour bowl and ensured there was optimal flour coverage. 

It’s important to note that during this time, you should NOT leave your frying pan on high heat with olive oil in it. That’s a critical step. You will set off the smoke alarm. Not that I’d know from first-hand experience or anything. 

If you follow all those steps, you can then proceed to brown the meat before tossing it into the crockpot. My recommendation is to add the meat and beef broth to the crockpot first (as well as the chicken broth or wine). This will allow you to adequately gauge exactly how much veggies you can add. The recipe is a lot better with more veggies than prescribed. I used exactly what they called for and I felt it was lacking. Still good, but lacking. 

After 9.5 hours on the low setting of my crockpot, the meat just fell apart in the stew. It was beautiful. 

 
Recipe:  http://skinnyms.com/slow-cooker-thick-chunky-beef-stew-recipe/

Day 14: Slow Cooker Broccoli Beef

If you haven’t already, you should definitely make the plunge and buy a darn slow cooker. They are pretty high on my list now, around the level of chocolate and the sound of waves crashing on the beach. 

Now, the nice thing about this recipe is that you can’t mess it up. It’s got all the key ingredients to brilliance, and they are as follows: 

1. Beef 

2. Slow cooking for hours to lock in that flavour 

3. Even if you mess up and put the broccoli in from the very start, it will still taste amazing. However, your broccoli will be a bit soggy! 

I added more beef stock, convinced that the recipe needed more liquid. If I had realized the broccoli needed to be added later on, I wouldn’t have done so. Still, it turned out just fine! In fact, it came out tasting like beef stew a bit, which I find unbelievably soothing. 

P.S. Don’t use broccoli florets just because they’re the only thing you can find at Costco; make the trip to the grocery store for some real broccoli. (It still tastes good but you need more of the leafy part than you get with florets). 

P.P.S. If anyone can tell me what the leafy part of broccoli is, I’d appreciate it!

  

Link: http://lecremedelacrumb.com/2015/02/slow-cooker-broccoli-beef.html

Day 13: Lasagna Roll Ups

Well, consider me underwhelmed. You’d think that you couldn’t go wrong with a large bowl of cheese, a bunch of beef, and some fresh herbs. However, this recipe somehow manages to do so. Maybe I’m just being picky, but I find the way the lasagna is rolled prevents the flavours from meshing together like they normally do with regular lasagna. The noodles act like a taste barrier.  

My recommendation would to use more of the melty cheeses, like mozzerella, than I did. I used more ricotta and it wasn’t the greatest. Cheddar would be nice, too, but it wasn’t called for in the recipe. 

My other recommendation would be to make your meat sauce summer in a crockpot for a few hours before making your lasagna. Otherwise the meat sauce just isn’t that great. 

Here’s the link: http://www.cookingclassy.com/2015/07/lasagna-roll-ups/