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 for our family and hopefully yours.

Ingredients ($4 total)

Leftover roast chicken – free
1 cup mayonnaise – $1.00
3 tbsp curry powder – $2.10
1/2 cup cranberries – $0.50
1/2 cup roasted cashews or almonds – $1.00
Any other garnishes you like (green onions, celery, chutney)

Directions

1. Put your leftover chicken pieces into a large bowl, and add all the other ingredients.

2. Mix well until thoroughly combined, and taste for salt/pepper/curry powder. Adjust as needed.

3. Serve in a sandwich, as a snack, or with leftover vegetables from the roast dinner.

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings:  2 = 4-6 servings
  • Cost per person (prices based on Trader Joe’s/Costco): 3 = <$5
  • Deliciousness: 2 = decent meal
  • Environmental impact: 2 = moderate impact
  • Nutritional value: 2 = healthy-ish
  • TOTAL: 14/18

If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!

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 part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($4 total)

roast chicken carcass – free
1 tbsp each oregano, thyme, rosemary, salt, pepper – $3.00
3 carrots, chopped – $0.46
1 onion, quartered – $0.50
Water – free

Directions

1. Pick the chicken meat off the carcass to use in other recipes, then put all the remaining skin and bones in a large pot and cover with water. 

2. Add the onion, carrots, and herbs. Set heat to medium, bring to a boil, then turn down to simmer for 6-12 hours. You could also use a slow-cooker if you have one.

3. Let the stock cool enough to put it into containers, then strain out the liquid from the solid pieces, and store the liquid stock in the freezer. This recipe will fill 5-6 storage containers to add nutritious yumminess to any future recipes that call for chicken stock.

Sustainability Score (explained here)

  • Time to make: 1 = 3+ hours
  • Servings:  3 = lots of leftovers
  • Cost per person (prices based on Trader Joe’s/Costco): 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 2 = moderate impact
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 15/18

If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!

Savory Fish Curry: #67 of 1000 Sustainable Food Experiments

What happens when you have a bunch of ingredients in the fridge and you don’t know what to cook? Search for a recipe that can accommodate all of the pieces you have! That’s how this yummy fish curry came to be. Feel free to experiment in your own kitchen too. 🙂

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($7.50 total)

Leftover sole fillet – free
1 onion, chopped – $0.50
2 tbsp olive oil – $0.20
4 cloves garlic, chopped – $0.15
1 tsp each cumin, ginger, turmeric, curry powder, chili powder – $1.40
1/2 cup dried coconut – $0.33
1 15 oz can tomato sauce – $0.67
1 large zucchini, sliced – $0.78
3 medium potatoes, chopped – $0.54
Salt and pepper to taste

Directions

1. In a large pot, heat the olive oil over medium high heat, then add the chopped onion, garlic, spices, and coconut. Cook for 5-10 minutes until onion is soft and spices smell fragrant.

2. Stir in the tomato sauce, potatoes, zucchini, salt and pepper. When it starts to bubble, turn the heat down to a simmer and cook for about 30 minutes, stirring occasionally to prevent burning on the bottom.

3. When the zucchini are soft, stir in the cooked fish, and the curry is ready to go! Taste it one more time for salt/sugar/acid, adjust if needed, and then serve in comforting bowls of yumminess.

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings:  2 = 4-6 servings
  • Cost per person (prices based on Trader Joe’s/Costco): 3 = <$5
  • Deliciousness: 2 = decent meal
  • Environmental impact: 1 = wowzers (fish flown in from overseas)
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 14/18

If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!

Dilled Rice and Beans: #31 of 1000 Sustainable Food Experiments

If you have leftover rice, this is the quickest, one-step dinner in the world. It’s also very comforting and nourishing. We like to have it with some veggies on the side, either a salad or just some peas and corn for the kids.

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($4.50 total)

4 cups cooked rice – $0.46
2 cans red kidney beans – $1.98
4 tbsp olive oil – $0.40
3 tbsp rice vinegar – $0.50
1 tbsp dill – $0.70
1 tsp oregano – $0.28

Directions

1. In a large bowl, mix all the ingredients. That’s it! 🙂 Eat at room temperature or warmed up. Also good as leftovers.

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings:  3 = >6 servings
  • Cost per person (prices based on Trader Joe’s/Costco): 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 2 = healthy-ish
  • TOTAL: 17/18

If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!