Lunchtime...

It was getting close to lunch and my kids and I were hungry!

I opened up my fridge to see what I could quickly come up with....

And it was good!

It's all about leftovers and creativity.

See recipes below...

Green Curry Basil Ono

I opened up my fridge to see what I had and I always says as long has you have veggies in the fridge and a plethora of spices and herbs the possibilities are endless!

I made up this dish for lunch quite quickly and it was so good!

I chopped up some garlic and onions.

I already had sliced green peppers in the fridge.

Added some S&P, Turmeric, dash of Cayenne

Sauteed/Steamed them.

Boiled my Shiratake Noodles (yam noodle).

Tossed in my leftover Ono (fish).

Added some green curry paste & Chicken Stock.

Added my noodles &

Fresh Thai Basil & Spearmint Leaves.

Let it simmer.

Drizzle Coconut Aminos over. 

(fermented coconut/soy sauce alt.)

Roasted Butternut Squash Soup

This recipe is really really simple and easy....

You cut the butternut in half, scoop out the seeds, and then bake it in the oven.

Bake it at 375 deg. for about 45 min.

Then scoop everything out and put it in the blender.

Add chicken stock

Fresh Mint 

Salt & Pepper

Onions

Garlic

 Add some peas for texture.

Yum!

Baking A Whole Chicken

I love to regularly bake a whole chicken. This time I got a special "Poultry Seasoning" pack filled with fresh rosemary, thyme, and oregano at our local grocery store and put most of the herbs inside the chicken with sliced lemons.

I cut some of the rind off the lemons, but not all of it. Then I added the rest of the herbs around the chicken.

This is the process I follow usually over a two day period...

• Brine the raw chicken, to get the crispy skin. Get a big pot filled with water and add 1/4 to 1/2 cup of sea salt (enough to cover the chicken once immersed). Let it sit up to 4 hrs. or over night. I like to make sure the chicken is on its back in the water so it's in the salt water.
• Then pour out the water and pat the chicken dry. Put it back in the pot, on it's belly, and let it sit in the refrigerator for a few more hours.
• When I'm ready to bake the chicken I drizzle butter or oil over it and sprinkle sea salt, garlic powder, and black pepper and rub it all in.
• Stuff inside the chicken all the herbs and sliced lemons.
• Bake at 375 deg. for 1 hr. and 45 min.
• Internal heat should be 165 deg. before done.

Nice and crispy skin.

We love serving it with roasted or steamed veggies, mashed cauliflower, and salad. The chicken is reflecting light from my bright orange shirt.
There is also plenty of meat for leftovers for the next few days.

Butternut Chicken Soup

I really love cooking with all kinds of winter squash. Butternut is especially one of my favorites. It was also my kids favorite baby food that I would make. I made my own bone broth with 11 organic chicken drumsticks and over a two day period let the bones boil. I added garlic, onions, and salt. Then the last 30 minutes I added...carrots and celery. Butternut squash cooked quickly, so add it in about the last 10 minutes. Add the zucchini noodles very last. They are thin and will cook very fast.

I used a whole butternut squash and peeled it, scraped it out, and cut it up in cubes. One of the best things about winter squash is that they can sit on your counter for a really long time, or even months in a cool dark place.

Lastly, I julienned zucchini to make "noodles." I love my Titan Peelers that used to peel the impossible butternut squash outer layer and the handy julienne tool.

I added oregano, sea salt, and pepper to taste.

So Yummy!

Coconut Vinegar Chicken

This chicken came out so so good.  

Marinade (roughly):

4 Tbsp Coconut Vinegar

3 Tbsp Olive Oil

1/2 Lemon Juice

3 Garlic Cloves minced

1/2 tsp Sea Salt

1 Tbsp Oregano

Fresh Thyme

I can't remember the exact measurements I used, but this is close enough. With the oregano I like to pinch and rub it between my fingers to release more flavor. I poked holes in the chicken breast with a fork and flipped it over and over in the marinade. Let it marinade for 10min to 1 to 2 hours. I baked it at 350 deg for about 42 min. Used my meat thermometer to check when it was done, I don't like to overcook it because then the meat is too tough. Chicken should be cooked to 165 deg. 

 Served it with baked asparagus

And mashed potatoes

Also, some onions, zucchini, and squash.

And, sweet potatoes for me.

My kids ate it all up without even making a peep, well except fighting over who got the last pieces of asparagus. Our youngest kept stealing asparagus off his siblings plate. 

**This is an altered recipe I came up with from a previous recipe. I'm doing a cleanse that is restoring the health of my gut. Lots of good soups to make. Check out www.livehealthwise.com for other good recipes.