Sunday, June 30, 2013

Planning Ahead for Hot Weather Meals: Roasted Chicken, Rhubarb Crisp, Blended Vegetable Soup

In defense of the impending heat, I did some pre planning so we would not have to heat up the house with cooking activities.

Friday night I set a whole chicken out to thaw and harvested rhubarb from our garden.

I prepped a rhubarb mixed berry crisp. The topping is 1 stick of butter, 1 cup of old-fashioned oatmeal, 1/2 cup flour, 1 cup coconut, 1 cup mixed nuts finely chopped, and 1/2 cup brown sugar. Mixed thoroughly with my stand mixer and gently spread over the top.

Saturday morning I was up at 6am (that is sleeping in for me ), and baked the crisp.

While it was in the oven, I prepped the chicken in my cast iron dutch oven.

The crisp came out of the oven, the chicken went in.

I sliced the chicken and de-boned it.

Took the chicken stock and added to it so is was a full 4 cups, and loosely filled the broth with chopped cauliflower, asparagus, garlic, broccoli stems, and a turnip. I let that gently simmer until the veggies were soft, then ran it through the food processor (a blender would have been better, but I realized at this point ... I don't have one! Guess what's on the shopping list)

Everything was done by 8:30am ... The soup can be eaten hot or cold. I like it cold.

We've been eating these things in various combinations ( chicken sandwich, or chopped on a salad, just nibble it, etc...) and tossed green salad all weekend, and there is still plenty left for tomorrow! :)

Delicious, health food all weekend without turning on the stove!
Now, that is

Living Well!!