Foodie Friday: Pasta, Chicken, and Canned Vegetable

Istiqlal (Independence), 16 Jalál (Glory), 172 BE - Friday, April 24, 2015 about 11:50 am Pacific Daylight Time

I decided to have pasta, chicken, and canned vegetables this weekend. I'm staying in my apartment (unless someone calls and offers to take me out Saturday or Sunday) to get some housework finished before the exterminator comes on Monday. I want something that is quick, easy, and tasty to worm up for my lunch and dinner on Saturday and Sunday. I cooked the pasta yesterday and I'm cooking the chicken today. Once the chicken is done then I will mix it with the pasta and then mix in the canned vegetables.

Pasta, Chicken, and Canned Vegetables

Step 1: Cook one bag of pasta (you chose the size and the type).
Step 2: Cook chicken legs and thighs with their skins on (breast pieces if you prefer or you can use a whole cut up chicken).
Step 3: When chicken is done then remove skin from chicken and the chicken from the bones.
Step 4: Throw the skin and bones away because it is unwise for you to eat the skin and for your pets to eat the chicken bones.
Step 5: Divide pasta into two containers before mixing in the chicken.
Step 6: Mix half the chicken in one container of pasta and the other half of the chicken in the other.
Step 7: Put one container of the chicken-pasta mix in the refrigerator or freezer (this depends on the way your family feels about leftover and how creative you are with the recipe).
Step 8: Open the cans of vegetables you want to put with the first container of chicken and pasta. I'm having sweet peas, corn, green beans, and green salsa.
Step 9: Season with whatever seasoning you want when you heat it up to eat.

Cook's Note: If you would prefer rice with this dish then cook the rice instead of the pasta. This recipe can be made in one day if you don't mind spending the entire day in the kitchen.

Thannkful Thursday: Rearranging the canned Good

Istijlal (Majesty), 16 Sharaf (Honor), 171 BE - Thursday, January 15, 2015 about 3:28 pm Pacific Standard Time

This afternoon I am thankful...

1. ...that I moved the cups I drink out of from the cupboard to the desk where I keep the coffee and tea canisters.
2. ...for the extra room in the cupboard I acquired when I moved the cups and glasses I do not use to the top shelf of the cupboard.
3. ...that, after moving the cups and glasses, I had one extra in the cupboards above the sink to use for my canned vegetables and meats.
4. ...for the extra shelf in the refrigerator I acquired when I moved the canned fruit from the top and bottom shelf to the middle shelf.
5. ...that I found my missing storage container when I rearranged the canned fruit in the refrigerator.
6. ...for the box of snacks I found when I empties a plastic grocery bag of canned goods. I forgot about the box of snacks being in the grocery bag.
7. ...that I now have a plastic bag full of other plastic bags under the sink. I use the plastic bags as trash bags and now I do not have to go looking for a trash bag when I need one.
8. ...for the two cardboard large boxes I have in the house because now I have something to put the clothes that I take out of the closet. The clothes in the boxes I will give to Big Brothers and Big Sisters in a couple of months.
9. ...that I still have two empty cupboards under the sink that I can store something in as soon as I wash them out.
10. ...for apple juice because I can use it for so many different recipes.

Foodie Friday: This Week's Chick Soup

Istiqlál (Independence), 3 Jalál (Glory), 171 BE - Friday, April 11, 2014 about 10:38 am Pacific Daylight Time

This week's chicken soup contains

1. Four chicken legs boiled with meat removed from bones
2. Two green onions
3. Two 2 inch long spears of asparagus
4. One large green bell pepper sliced into bite sized chunks
5. One small package of carrots sliced but not peeled
6. Five or six small orange or red bell peppers sliced.
7. Several dashes of hot sauce
8. Water enough to cover the chicken when it is cooking, with more water added as needed while the vegetables are cooking

 This makes enough soup for one person for several days. I also fixed a green salad with Roman lettuce, daikon radish, and some other type of green vegetable (I don't remember what the person at the Farmers' Market called it). I still have to fix a vinegar and oil dressing for the salad, so I'll have to look that recipe up on the internet because I have not made this type of dressing before. In fact, this will be the first time, in my 67 years, that I made dressing of any type and I'm looking forward to the experience.

The choice between laundry and fresh vegetables

Jamál (Beauty), 14 Kamál (Perfection), 167 BE – Sunday, August 14, 2011 about 9:30 AM Pacific Time

The choice this month is washing laundry and having fresh vegetables on the table. I know that sounds like a weird choice to have to make, but that is the choice. There is enough money in one account to pay the Power bill and go to the laundromat or buy fresh vegetables.

I like fresh vegetables and my mother likes them, we also like to have clean cloths. In the refrigerator, I have a bag of celery, a head of cabbage, two zucchini, and an individual watermelon. In the freezer, I have lima beans, green beans, corn, and a bag of beans. I might be able to spread those items over a week, depending on how hungry Mom and I get during that week. After that, my only option is to use canned vegetables for the rest of the month and probably next month as well.

I will pay the power bill online and then on Monday or Tuesday, I will go to the bank and get $20.00 to do the laundry. Considering I will have about four basket of laundry by then, it will mean going to the laundromat two days this week. I will be so glad when the drainpipe behind the washer is fixed because then I can do laundry at home.