Chicken Teriyaki

Source: Whole Foods for the Whole Family
Date: December 15, 2017
Yield: 6 servings
Time needed: 40 minutes

A very simple preparation and quite tasty.

Chicken Teriyaki

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Greek Egg-Lemon Soup

Source: More-with-Less Cookbook
Date November 24, 2017
Yield:4 servings
Time needed: 90 minutes

This is a lovely soup for a first course, light and delicate with subtle flavours. Time can be saved by using ready-made broth and pre-cooked chicken, but I expect at some cost to the quality.

Greek Egg-Lemon Soup

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Cold Chicken à la Hay

Source: Food Combining for Health
Date tried:November 5, 2017
Yield: 4-6 servings
Time needed: 3-4 hours cooking time depending on size of chicken + cooling time. Best to cook a day ahead of serving. I allowed 1/2 hour per pound and that worked well.

I was not at all impressed with this dish. The chicken itself was very tender, and if the point was to make it especially for sandwiches or salads, it would do fine. But serving it with a very plain, unseasoned cream sauce made for a virtually tasteless meal. Perhaps good for a person needing a very bland diet for some reason.

The name “Hay” refers to Dr. William Howard Hayes, a Pennsylvania doctor of the late 19th and early 20th century who developed and promoted a diet that came to be known as the Hay System and had many devotees among the foodies of the day.

Cold Chicken à la Hay

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Chicken with Lemon

Source: Food Combining for Health
Made September 18, 2013
Yield: 4-6 servings
Time to prepare: 1 hour

This is a wonderful way to cook chicken.  Although it is done in the oven, the wrappings mean it is steamed rather that roasted.  I used my covered clay cooker rather than wrappings, but that worked well too.  I brought in freshly-picked greens (arugula and basil, as well as the parsley stuffed into the chicken) from the garden to serve with it.

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