Lemony Chicken with Homemade Pita and Tzatziki Salad: #198 of 1000 Sustainable Food Experiments

June means summer is almost here, and the weather is good enough to fire up the barbecue. How about a tangy lemon garlic marinade and a bright cucumber mint salad to go with your freshly baked pita bread? Sounds good to me! You’re all invited for dinner. 🙂 This is part of our 1,000 Food Experiments toContinue reading “Lemony Chicken with Homemade Pita and Tzatziki Salad: #198 of 1000 Sustainable Food Experiments”

Juicy Jerk Chicken: #150 of 1000 Sustainable Food Experiments

My husband remembers eating jerk chicken at a favorite Jamaican restaurant when he was younger. I researched it, and it turns out the key ingredients to the seasoning are chili, nutmeg, and thyme – not a combination I would have thought to put on chicken. So we made our own marinade, he barbecued it, andContinue reading “Juicy Jerk Chicken: #150 of 1000 Sustainable Food Experiments”

Mandarin Orange Chicken at Home: #147 of 1000 Sustainable Food Experiments

When you can’t get out to a Chinese restaurant, or want a healthier alternative made fresh in your kitchen, try this recipe! Kids love it too, and everyone went back for second or third helpings. The orange sauce is delicious. We served it in bowls on a bed of rice and stir-fried cabbage. This isContinue reading “Mandarin Orange Chicken at Home: #147 of 1000 Sustainable Food Experiments”

Mini Chicken and Leek Pot Pies (Dairy-Free): #117 of 1000 Sustainable Food Experiments

When we were in Scotland, we had to visit the Queen’s castle there. And at the lovely Balmoral, we discovered this cookbook. It has some fantastic recipes, including mini chicken leek pies. I adapted it to a dairy-free version here. These make great picnic snacks too if there are any leftovers from dinner.  This is partContinue reading “Mini Chicken and Leek Pot Pies (Dairy-Free): #117 of 1000 Sustainable Food Experiments”

Curried Chicken Salad: #81 of 1000 Sustainable Food Experiments

What to do with all that leftover chicken or turkey from a whole roast? Curried chicken salad is super easy and one of my favorite ways to stretch out leftovers. It’s just chicken, mayo, cranberries, nuts, and curry powder. And everyone gobbles it up! This is part of our 1,000 Food Experiments to create sustainable meals forContinue reading “Curried Chicken Salad: #81 of 1000 Sustainable Food Experiments”

Homemade Chicken Stock: #80 of 1000 Sustainable Food Experiments

Why throw out a perfectly good roast chicken carcass, when you can easily turn it into chicken stock for 5 or 6 future meals? It’s just a matter of throwing everything into a pot and letting it simmer for 6-12 hours. As a bonus, boiling the bones pulls out extra nutrients too. This is partContinue reading “Homemade Chicken Stock: #80 of 1000 Sustainable Food Experiments”

DIY Roast Chicken: #79 of 1000 Sustainable Food Experiments

We decided to try our hand at cooking a traditional holiday meal from scratch – roasting our own chicken, making our own stuffing, mashing our own potatoes, steaming green beans, the whole bit. My husband even whipped up an amazing onion gravy, which I’ll have to ask him about. We cooked so much food that itContinue reading “DIY Roast Chicken: #79 of 1000 Sustainable Food Experiments”

Baked Chicken Parmigiana: #57 of 1000 Sustainable Food Experiments

It turns out you can take our homemade chicken tenders recipe and turn it into a fancy adult version, covered with tomato sauce and melted mozzarella cheese. Delicious! We had it with asparagus-mushroom-pasta and extra pecorino romano cheese sprinkled over the top.  This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefullyContinue reading “Baked Chicken Parmigiana: #57 of 1000 Sustainable Food Experiments”

Homemade Chicken Tenders and French Fries: #51 of 1000 Sustainable Food Experiments

On a recent trip to DisneyWorld, we noticed that almost every restaurant served chicken strips and fries as a kids’ meal. Our kids love this American dish too, so I thought about how to make a healthier version: baked instead of fried, and coated in real ingredients like breadcrumbs and almond flour and olive oil.Continue reading “Homemade Chicken Tenders and French Fries: #51 of 1000 Sustainable Food Experiments”

Indonesian Chicken Satay with Tangy Peanut Sauce: #45 of 1000 Sustainable Food Experiments

Satay is a traditional Indonesian dish of marinated, skewered, roasted meat. It’s quick and easy to make, not to mention delicious. If you have a barbecue you’ll get a nice roasty flavor, but it should work fine in an oven too. The kids always ask if there are leftovers of this one. This is partContinue reading “Indonesian Chicken Satay with Tangy Peanut Sauce: #45 of 1000 Sustainable Food Experiments”