Posts

boy-eating-sandwich

Chicken Salad Spread

/0 Comments/in /by

Sometimes with picky eaters it is all about TEXTURE.

A chicken salad of chunky pieces will suit some but what about those who can’t manage the chunky bits but are happy to eat anything with a ‘sauce’ or ‘dip’?

This recipe can be adapted to several textures, can be used as a sauce or dip, as a spread for crackers, a ‘value add’ for sandwiches, burgers or and elegant filling for a croissant (thanks to Kris Longwell for this idea).

All sorts of veggies can be hidden in this spread as well, to ‘value add’ to a happily eaten but maybe not so nutritious meal.chicken-salad-spread-for-picky-eaters

Basic Ingredients
1-2 cups cooked chicken diced
1/4 cup mayonnaise (or to taste)
1/2 cup green apples, diced
1/2 cup celery, chopped
Sea salt and pepper to taste

Directions
For chunky texture – Combine all the ingredients above in a large mixing bowl.

For creamy texture – Add to a small food processor and pulse to combine well and make a creamy texture. This wonderful texture is easy to spread on sandwiches or crackers.

pinwheel-sandwich

Serve

  • Spread on bread as a regular sandwich or pinwheel sandwich.
  • Wrap in a lettuce leaf for a lettuce wrap or “creamy green sausage” – with or without other vegetables
  • In a small bowl for dipping veggie sticks or crackers.
  • Serve on a bed of greens with diced tomatoes and avocado.

Variations

  • Add a little cooked crisp bacon chopped finely.
  • Add some chopped fresh parsley and/or dill or baby spinach.
  • Add a little minced red or green onion.
  • Add some dried or fresh tarragon – My personal favorite!
  • Swap chicken for turkey, ham, hard-boiled egg, salmon, or tuna.
  • Swap mayonnaise for Greek yogurt or use half and half.
  • Swap green apple for a sweet red apple or pear, sliced red or green grapes (best added after blending), or pineapple.
  • Add some avocado.
  • Add grated carrot, broccoli, or sweet potato.
  • Season with a little curry powder, mustard, garlic salt or cumin.
  • Add slivered almonds or pecans if no nut allergy.

Enjoy!

Have you got some favorite combinations?  We would love to hear.

utrient-dense-stock

Chicken Stock Recipe

/0 Comments/in /by

Stocks and broths are a fantastic but simple way to boost dietary nutrients for picky eaters.

Use them as a base for soups, casseroles as a base for sauces and even to cook pasta, rice or other grains. Your picky eater will be getting extra nutrients without even knowing it!

The addition of bones (e.g. from organic chicken, beef and lamb) will add vital macro minerals such as calcium, magnesium, phosphorus and potassium as well as important amino acids that assist the body in utilising proteins from other sources. This is so important for children who don’t eat much protein.

Ideally always use meat and bones from pasture fed animals.

CHICKEN STOCK                                                              

Ingredients:                                                                                          Nutrient Dense Stock

1 large raw free-range/pastured chicken

2 medium onions, roughly chopped

2 medium leeks, chopped

4-5 sticks celery, chopped

2 large carrots, roughly chopped

2 garlic cloves, roughly chopped (optional)

2 bay leaves

5 whole black peppercorns

5 sprigs fresh parsley

6 litres (10 ½ pints) cold filtered water

2 tablespoons vinegar

Method:

Cut the chicken into pieces with legs and wings chopped.

Place into a large stainless steel pot with the water and vinegar. Let stand 30-40 minutes.

Add the vegetables and gently bring to a boil.

Reduce the heat to medium-low, cover and simmer for several 3-4 hours or until the meat falls from the bone.

Skim any foam or scum from the surface every 30 minutes.

If adding any extra green vegetables, do so 30 minutes before the stock is complete.

Remove from the heat and cool slightly.

Place a fine sieve over a large heatproof bowl and carefully strain the stock through the sieve. Discard the solids.

Once cooled to room temperature transfer to the refrigerator. When the fat has hardened and congealed on the top, scoop it off.

Transfer to containers to freeze. Label and date.  It will keep in the fridge for about 4 days and in the freezer for up to 3 months.  Place in the fridge overnight to thaw.

Makes about 4 litres (7 pints).

Tips:

Any leftover chicken and vegetables can be used to make a stock e.g. after the Sunday roast. Put the chicken carcass and any vegetables and/or herbs into the pot.  A raw chicken will give a slightly cleaner tasting stock.

The addition of the vinegar has the effect of leaching the maximum amount of minerals from the bones of the chicken or meat.

Add other herbs such as oregano, rosemary, thyme etc if desired. Add a pinch of Celtic or Himalayan salt to taste.