New Year's Food Resolution: More Veg, Less Meat

One of my New Year's resolutions is to eat less meat and make the meat we do use go farther. I want us to eat healthier; and I want to spend less money on groceries. So this week I spent $10 on bone-in chicken breasts at Lowes Foods ($.97/lb) and in about an hour (not including cook time) turned 12 bone-in breasts into 24 medium boneless chicken breasts, 12 chicken strips, 1 gallon of chicken broth and 4 cups of cooked, shredded chicken. Here's how I did it:

Each bone-in breast will give you one large boneless breast and one chicken strip or two medium breasts and a strip. Start by pulling back the skin. Use your knife to separate any membrane from the meat that you can't loosen with your fingers.

You'll need a sharp, thin knife to knock these out quickly. Turn the breast so the skin is flopped over the left-hand side and the meat is on top. You'll feel a hard, flexible line of cartilage on the right. If the breast isn't already pulled away from the cartilage use your knife to cut it away.  You should be able to see where the breast is now separating from the bone and there's a small, separate strip of meat underneath. Cut away the breast. It will be oblong and tear shaped, thicker at the top and thin at the bottom.

 Now that the breast is gone you'll see a small, long strip of meat separately underneath the breast. Use your knife to gently cut the strip away from the bone/cartilage. Cut away any ligament or bone.

 You should now have one large breast, a strip, and the remaining bone/skin/meat. Using a mallet gently pound the thickest part of the chicken breast to an even thickness. Cut the breast into two pieces and set aside. Cut the skin from the remaining bone and discard the skin; save the bones for making broth.

Place the remaining bones with meat in a 6-quart pot. I use a pot that comes with a built-in strainer. Fill the pot with cold water just so the bones are covered. Add three stalks of celery, washed and snapped into three-inch pieces. Peel a yellow onion,cut it into four chunks and add to the water. Add 4 or 5 Tbs of sea salt and 8 to 10 black peppercorns. Bring the pot to a boil. Reduce heat and simmer another hour. Remove from heat, lifting the straining pot with all the vegetables and meat, leaving only the broth in the pan. Place the broth in the fridge or freezer until you're ready to use it. I skim any of the fat off the top before freezing. Discard the vegetables and using your fingers, pluck any remaining cooked meat from the bone and set aside the meat. Discard the bones.

Cutting back on meat will take some dedication. Stretching $10 of chicken is one part of the process. We'll also need to actually eat less meat and replace it with healthier proteins, fruits, veg, grains etc. My goal is not to deprive us by any means, but to make more conscious decisions about what we're eating and where we're spending our money in 2011. In some future posts I'll update you on how we're doing and share meal recipes that either 1.) stretch a little bit of meat to feed four heartily or 2.) skip the meat altogether. I'll also be posting lots of baking recipes. I love to bake when it's cold like this, and what's life without balance?

Make me cookies you will!

More than anything, my five-year-old wants one of those T-shirts that says, "Come to the Dark Side...We have cookies!"  Well, now we really do have cookies on the dark side. One of my favorite Christmas gifts this year was from all my boys--the Star Wars Heroes & Villains cookie press set from William's Sonoma. Once I looked at the beautifully frosted cookies on the box I knew I would have to work out some other way to decorate them. I mean you have to have just the right green for yoda and it isn't the same green as Boba Fett. And how unappetizing is Darth Vader in all that black frosting? So after doing a little research online, I decided to doctor the recipe that came with the kit by adding 1/2 cup cocoa powder and 1 Tb instant coffee granules (to enhance the chocolate flavor) for an Oreo-type cookie. Then I whipped up a buttercream frosting for the filling. OMGosh! Fabulous. Of course, you don't have to use this cookie press. Any cookie cutter will do. Just be sure the image is symmetrical (I think that's the word I'm looking for), so the top and bottom cookies match up. For example, Boba Fett has a little pipe on the left-hand side of his helmet that was on the right-hand side on the bottom cookie, but Vader, the stormtrooper and Yoda worked perfect.

REVIEW: So if you're thinking about buying this set from Williams Sonoma, here's my two cents. I like them. They're $20, but if you have a little Star Wars fan (or a big Star Wars fan) in the house they're fun to have around. I can't wait for his birthday party this year. I feel a Star Wars theme coming on. Lincoln had a great time using them with me. I had to help a little because the dough is pretty stiff. They clean up well and although they don't come with a container, they fit easily in a quart-sized freezer bag for storage. I also kept the recipe info and cut out the small picture of the frosted cookies on the back of the box to keep with the presses for future reference if I decide to tackle actually frosting them.

The Dark Side Filled Cookies
2 1/2 cups all purpose flour
1/2 tsp salt
1/2 cup cocoa powder
1 Tb instant coffee granules
1 1/2 sticks butter (12 Tbs), room temperature
1 cup granulated sugar
1 egg
1 1/2 tsp vanilla

1.) Preheat oven to 350'. Line three cookie sheets with parchment paper.
2.) In an electric beater, beat the butter until smooth, 2 mins. Slowly add the sugar and beat until light and fluffy, 2 mins more. Add the egg and vanilla, scraping the sides to thoroughly combine.
3.) Combine the flour, salt, cocoa powder and coffee granules in a separate bowl. Add the flour mixture to the butter mixture in batches until a stiff dough forms.
4.) Turn the dough out onto a floured surface and shape into two balls. Wrap each ball in Saran Wrap and refrigerate 2 hours to 2 days.
5.) Remove the dough from the refrigerator one ball at a time and let stand 5 minutes. Roll the dough out onto a lightly floured surface (Try using powdered sugar instead of flour) until 1/4-inch thick.
6.) Using the SW press or a cookie cutter, cut out the shapes as desired and transfer to the pans. Be sure to cut out two of each shape so you can make a sandwich with the same images. For the SW presses, I lifted the dough into my hand while still inside the press and pushed the plunger again to get an extra clear imprint of the faces.
7.) Place the cookie sheets with the dough in the freezer for 5 minutes to avoid spreading and puffy cookies.
8.) Bake in the preheated oven for 10-15 minutes, depending on your oven. Remove from the oven and let cool on wire racks while you make the frosting.

Buttercream Filling
1 stick of butter, room temperature
2 cups powdered sugar
1 tsp vanilla
milk or cream, 1 Tb at a time

1.) Beat the first three ingredients until well combined.
2.) Add the milk or cream 1 tablespoon at a time until you get a smooth but thick consistency to your frosting, just thin enough to be spreadable but not so thin it will run off the edges of the cookie when you press them together. Transfer the frosting to a quart-sized freezer bag and cut off one small corner of the bag to use for piping.
3.) When your cookies have cooled, pipe a nice big blob of frosting on the blank side of the cookie and press the other cookie together. Let sit a few minutes to firm up before eating. 

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For Christmas, Lincoln got the LEGO Darth Vader Tie Fighter with Vader mini-fig. Just had to include. He's very proud of his handiwork.I also found this great Star Wars snowflake for my background this month.

We Wisk You a Merry Kissmas

I recently came into possession of three bags of dark chocolate Hershey Kisses. Lord, help me, they were buy two, get one free at Food Lion and I had a $1 off coupon. So 216 individually wrapped kisses later, I was trying to figure out what to do with them--besides eat them immediately. I made a batch of Rich's favorite Peanut Butter Blossom cookies, whose recipe promised to use 48 and only used up 24. Drat. So I made the Triple Chocolate Threat Kiss cookies, knocking off another 36 or so. Only 156 or so left, right? Then, my friend Jenna gave me the great idea of filling the tines on stainless steel wisks with kisses and attaching a note that says "We Wisk You A Merry Kissmas." Too cute and great teacher gifts. So I used 40 for 4 wisks. Are you keeping up with the math? Today, my sister, Rebecca, gave me another great/horrible idea to make these pretzel treats. WOW! I never knew I could eat so many kisses in one sitting. We made 85 of these babies tonight, using the last of our kisses. Phew. Wait a minute, you say. That doesn't add up. There are 31 unaccounted for kisses. Where did they go? I'll never tell.

Now, hurry, Christmas, hurry! I've gained three pounds in as many weeks. If I keep baking I won't be able to fit into my brand new jeans.



Pretzel Kiss Surprises

• 85 square pretzels
• 85 Hershey Kisses, any variety except the filled ones would work I imagine (there are about 72 in a bag so use more or less as you like)
• assorted M&Ms, marshmallows, salted peanuts, raisins or other topping

Preheat oven to 200'. Line a baking sheet with parchment or wax paper. Arrange pretzels and top with one Kiss apiece. Bake 5 minutes, or until the Kiss melts into the pretzel when pressed with the back of a spoon. Remove from oven and working quickly press toppings as desired into Hershey Kisses. Let cool before storing.


We topped ours with marshmallows, raisins and M&Ms. We also made pretzel sandwiches. The pretzel sandwiches were actually my favorites, but I really enjoyed the raisins too. Would love to try these with salted peanuts next time. Thanks Becca, great idea! I think I'll be taking a bag of these to the childcare workers at the gym tomorrow. I have a feeling I'll be seeing a lot of them in the next few weeks. :-)

Christmas Cookie Roundup

Lincoln decorating sugar cookie trees.

Triple Threat Chocolate Kiss Cookies

Peanut Butter Blossom Kiss Cookies

 

 

 

 

Kefir Update

My kefir grains arrived in the mail last week, thanks to Marilyn at www.kefirlady.com. Here's a picture of what they look like. Kind of a yellowish cottage cheese curd. The instructions said the kefir grains will grow and if you get too many you can always eat them. So I gave one a try. Tasted like a chewy, yeasty dough but with a slimy texture. I know, Mom Hogan, this is really grossing you out isn't it? To get started, I poured 4 cups of milk over the grains, secured a light cloth over the top and set it out on my counter for 24 hours.


What a huge difference from the powdered version! The first batch I made of kefir with cow's milk I used Yogourmet's powdered kefir starter. Part of the reason I'm using the kefir is because I'm lactose intolerant and the kefir is an inexpensive type of yogurt drink with lots of probiotics that's easy on the stomach. Well, over the course of a day I worked the quart of yogourmet's kefir into my diet. Not a good idea. I was sick for 24 hours because the powdered version didn't devour enough of the lactose sugars in the milk. With the kefir grains, I didn't have to boil the milk and within 24 hours I had kefir I could use right away. I have now had three quarts with no side effects, and I'm finding I really like the flavor. It's very mild, although the texture isn't as creamy. But I think the lighter texture is also because I'm using 1% milk versus the goat's milk I used for the hot cocoa recipe earlier. Haven't tried to make this into hot cocoa yet. I haven't drank milk since I was a kid. Now what am I going to do with all of those $2 Silk coupons you gave me Maridith? :-) I've been drinking the kefir straight with meals and also using it to replace both the soymilk and yogurt in my smoothies. The kefir grains from Marilyn also came with great recipes on how to use it to make sourdough, since the kefir beverage can replace the yeast in the recipe. So something else to try.

Now the only problem I'm having is that my kefir grains are converting one quart of milk every day. I'm using 1% milk but that's still way more dairy fat than I'm used to and it will start to get expensive. I haven't figured out how to handle this. I put it in the fridge to slow it down but apparently that doesn't make the kefir grains very happy. So if anyone wants to buy freshly made kefir beverage from me, I will have a few quarts available each week. Bring your own container and I'll only charge you $2 a quart to cover the expense of the milk. I'm pretty sure that's much less expensive than you'll find it at Trader Joe's or Whole Foods. When the kefir grains start to double I'm happy to share those for free.

Gingerbread Men

I wish you could smell this picture. There's nothing like the smell of gingerbread baking in the oven. We started making these at Christmas a few years ago. We enjoy decorating them as a family and then give them away to friends and neighbors. This is our first batch this year and we made 25 or so gingerbread men and then 5 or 6 stars for us to eat. This year I used Royal Icing, which allows you to do all kinds of fun and fancy decorations and sets fast and quick. But really we do very basic things with our gingerbread men so next time I think I will stick with the old shortening icing recipe. I posted both below.

The funny thing about decorating cookies as a family is how everyone's personality shines. Here are my cookies: cute, colorful, a little skimpy on the frosting maybe, but all neatly identical for gifting.

And here are Rich's cookies: such an engineer. I like how he worked the NC State basketball player into the mix. When I pointed out that we were giving these away to other people he said I was stifling his creativity. Yeah, yeah, yeah.

And then we have Lincoln's cookies: generous on the candy. Such a giver. Mommy piped the frosting on his, because the tip I used was too small and you had to really squeeze hard to get it out. The ones he decorated all by himself he got to eat. He was very happy with this arrangement. I know, I'm such a control freak.

The next day, when the cookies were hard, I bagged them up with these cute bags I found at Michael's. The kids and I are going to deliver them this afternoon in our little red wagon to the neighbors. I love where we live but we don't see much of our neighbors. Must be lots of fellow introverts. I guess that's why we all chose to move to a neighborhood with acre lots. So this is a good excuse to say hi.


Gingerbread Men
6 cups flour
1 tsp baking soda
1/2 tsp baking powder
2 sticks butter
1 cup packed dark brown sugar
4 tsp ginger
4 tsp cinnamon
1 1/2 tsp cloves
1 tsp ground black pepper
2 eggs
1 cup unsulfured molasses

1.) Sift together flour, soda, baking powder. Set aside.
2.) Cream butter and sugar until fluffy. Mix in spices, salt, eggs and molasses. Add in flour mixture.
3.) Divide dough in half and form into disks. Wrap in saran wrap and chill in fridge at least 2 hours.
4.) Lightly flour counter and rolling pin. Line baking sheets with parchment.
5.) Preheat oven to 350'.
6.) Roll out first disk of dough, keeping the other in the fridge, to 1/4" thickness. Use large gingerbread men cookie cutters to cut out cookies and transfer to baking sheets.
7.) Bake for 8-10 mins. Let cool and decorate as desired.

Royal Icing
1 lb. confectioners sugar
5 Tbs meringue powder
1/2 cup frosting
Gel paste food coloring
(*Gel paste and meringue powder available at Wal-mart or AC Moore or other craft store.)
Combine all ingredients except gel paste and beat for 8-10 minutes until still peaks form. Add gel paste to change colors as desired. To thin, add water 1 Tb at a time. To make the frosting more stiff add powdered sugar. Freeze any extra frosting for later use.

Shortening Icing
4 cups confectioners sugar
1/2 cup shortening
5 Tb milk
1 tsp vanilla
Blend all ingredients. Color as desired. Freeze any extra frosting for later use.

Hot Kefir Cocoa

Already trying to answer the question, "Now that I've got a quart of kefir in my fridge, what do I do with it?" I used some in place of soy milk for a berry smoothie for breakfast this morning and then thought I'd make a little pick-me-up in the afternoon. Mmm, warm, spicy, tangy, creamy hot cocoa. So yummy--really! Kids both drank the smoothie in the morning; Linc tried the cocoa but was not a big fan. He said maybe if it was with cow's milk next time. Or marshmallows. :-)

Hot Kefir Cocoa
1/3 cup cocoa powder
3/4 cup white sugar
1/3 cup hot water
4 cups kefir (mine was goat's milk but cow will work great too)
1 tsp vanilla
1/2 tsp cinnamon

Combine cocoa, sugar and water in saucepan. Cook on low heat and stir constantly two minutes. Don't scald it. When the sugar is all dissolved, stir in the kefir and heat gently, just until hot. You don't want it to boil or you'll kill all those lovely bacteria, and then what's the point, right? Makes 4 servings. I had leftovers and poured them back into the jar when cooled. Heated it up the next afternoon and mmmm. I'd try to use it all the first time though if you can. I'm not sure how healthy those bacteria are after being heated so many times. It was delicious though!