This is not my recipe, but a friend posted it on her blog and just looking at the pictures makes me all drooly, so obviously I will be trying this soon. :)
http://mickismenagerie.blogspot.com/2008/08/recipe-rotisserie-chicken-in-your.html
I do want to add a couple of notes:
At the end she does a great job of describing how to make bone broth (which is the healthy kind!) She mentions that you can add bullion...while technically I'm sure you can, I never do because bullion has MSG which is bad news. I DO often add chopped onion, celery, and garlic. They all will add flavor and make an amazing broth (and the actual chunks will be strained out with the bones).
Also, as someone who likes to cook with whole chickens (for the purpose of having leftover bones for broths!) You don't have to debone the thing...just serve it whole like the turkey at Thanksgiving. Then just collect all the nibbled-on bones when you're done and stick them in the broth. Yes, I do put those bones in for the broth...it's going to boil for hours people, it's not like any cooties will survive!
Sue Gregg's Soaked Whole Wheat Bread
This bread is “NT-friendly” meaning that it pretty much follows the rules of Nourishing Traditions, or traditional foodism. There is no sugar (only honey) and no partially hydrogenated oil (just butter). The flour is soaked overnight to release the phytic acid. The recipe does use a little yeast, which is an NT-no-no, but the only other option is sourdough breads, and some of us are anti-sourdough. J 
I always struggled with whole wheat breads because they were so heavy, and the taste was just, well, too wheat-y! I love this recipe because it makes a loaf that is light, both in flavor and texture, but it is still whole wheat! I think the secret is the soaking. In warmer climates this bread may rise faster, but in my experience it’s best to consider this a 24hour recipe: start it in the evening, let it soak overnight, and then the following morning finish the mixing, and allow the risings all day long, baking in the evening.
Makes 4 loaves
A
12 cups whole wheat flour
4 cups warm water
1/2 cup ACV (apple cider vinegar—plain white vinegar can be substituted in a pinch)
Mix together and then cover bowl with a damp towel and set aside to soak overnight. This will be a very thick mixture, and awkward to mix. Just go at it with a wooden spoon until it’s consistent in texture. (I also recommend getting out the butter for part C, as you will want it to be soft in the morning.)
B
1/2 cup very warm water
4 tsp yeast
1 tsp honey
1 tsp baking soda
In a small bowl or cup, add ingredients together in the order listed. Mix and set aside for a few minutes while you prepare part C.
2/3 cup butter (room temperature)
2/3 cup honey
1 Tbs salt
yeast mix from B
In another bowl, mix together, adding yeast mix last (make sure it has begun to bubble before adding it).
Leave kneaded bread in the bowl, cover with towel, and let rise until double. (I find that in my cool climate my bread likes a couple of hours per rising.)
Punch down dough, and let rise until double again.
Divide into loaves, place in pans, cover and let rise until double.
Bake at 350 for 35 minutes.
Snickerdoodles
Makes about 4 dozen
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
2 tablespoons white sugar
2 teaspoons ground cinnamon
Preheat oven to 400 degrees F (200 degrees C).
Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, and soda. Shape dough into balls.
Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place
Bake about 8 minutes, or until set but not too hard. Remove immediately from baking sheets.
Soft Shortbread
Being of Scottish descent, it is more or less required of us to like shortbread...but then again, with a recipe like this, what's not to like?!
I adapted several other recipes to create this one, and I like it because it is sweet and crumbly, but doesn't completely fall apart, and doesn't get hard if it sits out overnight...honestly I don't know it might get hard if it sat out for two nights...it's never lasted that long for us!
1 1/4 c white flour (this is one of those rare recipes where I actually use plain white flour)
1/2 c sugar
1/2 c room-temperature butter (don't try to microwave it to soften it, you have to let it just sit out for a few hours so that it's an even consistency through the cube)
Mix flour and sugar together. Cut in butter until mixture is relatively even and crumbly--no large chunks. With your hands, smoosh it together into one large ball.
Pat or roll the ball on a cookie sheet so that it's about 1/2 inch thick (a little thicker is ok, but too thin will get crusty). Shape into a circle and cut wedges, or shape into a rectangle and cut blocks (I prefer to cut blocks). If you have room, use the knife to gently scoot the pieces apart from each other (they don't need much room, but will stick together if they don't have some space).
Bake at 325 for about 20 minutes.
If pieces were not separated prior to baking, re-cut with a knife while still hot.
Let cool on the pan for at least 5 minutes before attempting to eat. 10 minutes is better, but it's really hard to wait that long.
I adapted several other recipes to create this one, and I like it because it is sweet and crumbly, but doesn't completely fall apart, and doesn't get hard if it sits out overnight...honestly I don't know it might get hard if it sat out for two nights...it's never lasted that long for us!
1 1/4 c white flour (this is one of those rare recipes where I actually use plain white flour)
1/2 c sugar
1/2 c room-temperature butter (don't try to microwave it to soften it, you have to let it just sit out for a few hours so that it's an even consistency through the cube)
Mix flour and sugar together. Cut in butter until mixture is relatively even and crumbly--no large chunks. With your hands, smoosh it together into one large ball.
Pat or roll the ball on a cookie sheet so that it's about 1/2 inch thick (a little thicker is ok, but too thin will get crusty). Shape into a circle and cut wedges, or shape into a rectangle and cut blocks (I prefer to cut blocks). If you have room, use the knife to gently scoot the pieces apart from each other (they don't need much room, but will stick together if they don't have some space).
Bake at 325 for about 20 minutes.
If pieces were not separated prior to baking, re-cut with a knife while still hot.
Let cool on the pan for at least 5 minutes before attempting to eat. 10 minutes is better, but it's really hard to wait that long.
Breakfast Bars
My husband and son don't like to eat when they first get up. However, by the time they are ready to eat, it's time to head out the door to school...so there were a lot of mornings with just grabbing a piece of toast or something. I knew they needed a more solid breakfast option, because then by mid-morning they were both getting the munchies and snacking on unhealthy things, leading them to not be hungry for the good lunches I worked to make. It was a vicious cycle, and it needed to end...so I came up with these!
This recipe is vague on purpose--it is intended to be high-protein and the saturated fats and whole grains make it filling, but the specific ingredients can easily be adapted for your preferences and needs.
I don't measure anything in this recipe, and it's never quite the same twice. Amounts here are estimates, but feel free to interpret them loosely...
1 stick (1/2cup) butter (or coconut oil, or peanut butter)
2/3 cup brown sugar (or other sweetener of choice)
2ish cups rolled, cracked, or sprouted grain, or leftover hot cereal (cracked wheat, sprouted wheat, rolled oats, 10grain cereal, leftover cream of wheat, etc)
1 Tbs cinnamon (add with flour or sugar)
1-2 eggs
1 or 1 1/2 cups milk (I use powdered and add extra powder for the extra protein)
2ish cups whole wheat flour
1/2-1 cup fruit, dried fruit, or nuts (raisins, craisins, chopped apples, walnuts, etc)
1/2 cup leftover mashed potatos or potato flakes/pearls (potato gives a feeling of fullness)
optional additions: protein powder, cod liver oil, etc
In a large saucepan over med heat, melt butter and brown sugar until dissolved. Add raw grains and some liquid (to soften grains). Stir until well moistened. Add dry ingredients (and additional wet ingredients if/as needed) until the mixture is about the consistency of cookie dough.
Dump the big blob into a 9x13 pan and spread it out evenly. Bake at 300 for about 30 min, or until it turns a bit golden. It should still be soft, but not mooshy.
Variations:
apple craisin oatmeal is one of my favorites
pumpkin raisin might be good! just add some canned pumpkin
raisin walnut
???
whatever you love best!
This recipe is vague on purpose--it is intended to be high-protein and the saturated fats and whole grains make it filling, but the specific ingredients can easily be adapted for your preferences and needs.
I don't measure anything in this recipe, and it's never quite the same twice. Amounts here are estimates, but feel free to interpret them loosely...
1 stick (1/2cup) butter (or coconut oil, or peanut butter)
2/3 cup brown sugar (or other sweetener of choice)
2ish cups rolled, cracked, or sprouted grain, or leftover hot cereal (cracked wheat, sprouted wheat, rolled oats, 10grain cereal, leftover cream of wheat, etc)
1 Tbs cinnamon (add with flour or sugar)
1-2 eggs
1 or 1 1/2 cups milk (I use powdered and add extra powder for the extra protein)
2ish cups whole wheat flour
1/2-1 cup fruit, dried fruit, or nuts (raisins, craisins, chopped apples, walnuts, etc)
1/2 cup leftover mashed potatos or potato flakes/pearls (potato gives a feeling of fullness)
optional additions: protein powder, cod liver oil, etc
In a large saucepan over med heat, melt butter and brown sugar until dissolved. Add raw grains and some liquid (to soften grains). Stir until well moistened. Add dry ingredients (and additional wet ingredients if/as needed) until the mixture is about the consistency of cookie dough.
Dump the big blob into a 9x13 pan and spread it out evenly. Bake at 300 for about 30 min, or until it turns a bit golden. It should still be soft, but not mooshy.
Variations:
apple craisin oatmeal is one of my favorites
pumpkin raisin might be good! just add some canned pumpkin
raisin walnut
???
whatever you love best!
Mujadarrah and Masala
I got this recipe from my friend here. It's actually Arab, but when made with the spices it's very reminiscent of Indian cuisine.
It's a lot like the simple lentils that I make, only with some ethnic spices and sweet caramelized onions on top. It's the same ingredients, but it's a very different meal. We liked it!
I just wanted to add my recipe for masala (nope, you don't have to buy the fancy spices, you can use combinations of your own!
MASALA
1 tsp cardamom
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/8 tsp ground black pepper
It's a lot like the simple lentils that I make, only with some ethnic spices and sweet caramelized onions on top. It's the same ingredients, but it's a very different meal. We liked it!
I just wanted to add my recipe for masala (nope, you don't have to buy the fancy spices, you can use combinations of your own!
MASALA
1 tsp cardamom
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/8 tsp ground black pepper
Smothered Salad
Grandma calls this a 'sealed salad' because the dressing 'seals' it across the top...but I mis-heard it as smothered salad the first time, and I think that sounds more appetizing anyway.
This recipe makes a LOT of salad, so it's great for family gatherings or potlucks.
The original recipe has green pepper but no cucumber. I often adjust the veggie content according to what I have on hand, but I would avoid anything particularly crunchy like carrots. The original recipe also calls for mayonnaise and miracle whip, but I don't use miracle whip, so I use mayonnaise and ranch dressing.
1 head leaf lettuce, chopped
1 head iceburg lettuce, chopped
1 green pepper, chopped
1 bunch green onions, chopped
1 cucumber, chopped
16 oz package of frozen peas
1 Tbs sugar (I suspect this is optional, although it may help prevent wilting)
1 1/2 c mayonnaise
1 1/2 c ranch dressing (or miracle whip)
Parmisan cheese--the powdered stuff works ok
6-8 pieces bacon, cooked and crumbled
Mix lettuce, lettuce, pepper, onions, and peas together in a large bowl. (You may need to divide in halves and use two bowls.) Spread out in a large shallow dish if desired. Sprinkle with sugar.
In a separate bowl, mix mayo and ranch, then spread evenly over the salad, spreading to edges to 'seal' the salad. Sprinkle parmisan and bacon crumbles over the top. Cover (plastic wrap or a good lid) and let chill for 4 hours or overnight.
If I make it in a bowl, then I toss in the dressing right before serving. If I make it in a shallow dish, I serve it up as a layered salad--dipping all the way down for each serving.
This recipe makes a LOT of salad, so it's great for family gatherings or potlucks.
The original recipe has green pepper but no cucumber. I often adjust the veggie content according to what I have on hand, but I would avoid anything particularly crunchy like carrots. The original recipe also calls for mayonnaise and miracle whip, but I don't use miracle whip, so I use mayonnaise and ranch dressing.
1 head leaf lettuce, chopped
1 head iceburg lettuce, chopped
1 green pepper, chopped
1 bunch green onions, chopped
1 cucumber, chopped
16 oz package of frozen peas
1 Tbs sugar (I suspect this is optional, although it may help prevent wilting)
1 1/2 c mayonnaise
1 1/2 c ranch dressing (or miracle whip)
Parmisan cheese--the powdered stuff works ok
6-8 pieces bacon, cooked and crumbled
Mix lettuce, lettuce, pepper, onions, and peas together in a large bowl. (You may need to divide in halves and use two bowls.) Spread out in a large shallow dish if desired. Sprinkle with sugar.
In a separate bowl, mix mayo and ranch, then spread evenly over the salad, spreading to edges to 'seal' the salad. Sprinkle parmisan and bacon crumbles over the top. Cover (plastic wrap or a good lid) and let chill for 4 hours or overnight.
If I make it in a bowl, then I toss in the dressing right before serving. If I make it in a shallow dish, I serve it up as a layered salad--dipping all the way down for each serving.
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