Tuesday, July 21, 2015

Stretching a Buck


Teddy's favorite thing in the whole world is roasted chicken.  I have been trying to control her allergies by feeding her only organic food so I have been buying her free range chickens which are about 4 times more expensive than ones I could buy at the grocery store. I use every bit of these chickens.  I make stock with the carcass, Teddy gets the white meat and I pull all of the dark meat off and freeze it.  When I have enough frozen, I make something for the kids at the community center.  This summer, I can only cook on Wednesdays because there are 40 kids there then.  On other days, there are close to 100, too many to cook for. I made chicken chili for the kids this week. I made lots of this so I will give you instructions for 1 recipe.  Start by sauteing 1 large diced onion, 1 green pepper and 1 yellow pepper in a few tablespoons of oil.  Add 1/4 cup of flour and cook, stirring, a couple minutes.

Add 4 cups of chicken stock and 2 cups of milk.  Whisk over medium heat until it begins to thicken. I added a couple of bouillon cubes for a richer flavor.
Add 3 tablespoons of chili powder, some black pepper and 3 tsp. of cumin.
Add the chopped chicken from one bird.

Add 1 tsp. of your favorite hot sauce and salt to taste.
Add 2 cans of pinto beans.
Add 2 cans of diced green chili's.  Cook it at a simmer until heated through and add 2 cups of grated Monterey Jack cheese. 
I made 12 quarts so all of the kids can have plenty.  I'll serve it with corn chips too.  Blogspot is giving me fits today with the photos and text.  I have no idea why some of the text came out in blue.


 Here is a pic of my blueberry pie from the other day.  I forgot to show a piece of it after I sliced it.