If your last grocery store receipt was as jaw-dropping as mine, you’re gonna want to bookmark this.
"I just made one yesterday, as I had shallot, spinach, and peppers left over. Sautéed, added eight eggs and cream, sprinkled feta and mozzarella, and threw it in the oven at 400 degrees for 20 minutes or so. Garnished with Kalamata olives and parsley.""Chicken and dumplings! If you make it from scratch, it goes a long way with leftover chicken broth and bones for bone broth, and it can easily feed a large family or be split and frozen for multiple meals.
"Strain the stock into a bowl and pick out the chicken with tongs. I’ve always put the veggies/herbs in compost because I don’t know what to do with them. Cool the broth so the fat rises and solidifies to skim off, but save some of the fat. There’s enough of the broth for two or three meals, so save what’s left and freeze. Shred the chicken off the bone and store the bones and skin if you want to make bone broth, and set the meat to the side.
"When you’re ready to make the soup, add some chicken fat into a pot — I prefer a cast-iron Dutch oven — and heat on medium or medium high until it’s liquefied again and fragrant, then add flour to create a paste. Cook the roux to a golden brown and add in your stock, stirring as you go. You can use either heavy cream or milk for the creamy texture .
"You don’t HAVE to add frozen peas and carrots, but they’re low-cost and make the meal more filling! Add these in as well as the shredded chicken and cook until the peas and carrots are hot, then season to taste. Make a simple biscuit from a box or from scratch and drop into the pot. Bake at 350 degrees till biscuits are cooked through and golden brown.""I’m Indian, and I truly think rice is a blessing food. Super cheap, and you can literally eat it for every meal.
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