Continuing our series of Roast Chicken on Sunday means easy tasty meals for the week… This is day 4 and we are using the remaining Day 2’s Chicken Tomatillo Soup of which we made a big batch. With the help of onions, potatoes and corn, […]
Tag: roast chicken
Continuing our series of Roast Chicken on Sunday means easy tasty meals for the week… This is day 3 and we are using one cooked breast from our Roast Chicken. You can still make this stir-fry using an an uncooked chicken breast. You just need […]
I love visiting other people’s gardens and tasting food they cook from their garden. So when I went to visit Pat D.’s garden in Castleton, VA, I was in for a treat. She asked me to stay for lunch, and served a most intriguing Tomatillo Chicken soup: pale green, slightly sour with a hint of heat, it was very pleasant. I, of course, requested the recipe since tomatillos are now behaving almost like a weed in my garden – albeit a welcomed one – as they pop everywhere. Pat said she got the recipe from the internet years ago when she was trying to figure what to do with all those tomatillos. Her husband Ed has been making the soup ever since and they both love it. The original recipe called for 2 chicken breasts that one has to pound and then sautéed. I thought left over from a roast chicken – especially dark meat – would work even better. And it did. Pat’s recipe did not called for any spice, I added some coriander seeds. My recipe has less meat than hers (feel free to add more to your taste) and is also thicker. Remember, we are using meat from the chicken roasted on Sunday.
When I am really busy, I don’t always have the time to cook from scratch everyday (and frankly, sometimes I don’t have the energy!). Yet, we eat well. One of my strategies is to cook something purposefully large on the week-end, and reuse it during […]