UNCOOKED CHICKEN

Chicken from the previous dish did not get well grilled. So it ended up in a new dish - chopped, fried chicken. Win win situation. :)

Sunday LUNCH/DINNER mission

 Ok, I was going to make one bulgarian dish. By the time I bought the ingredients I kind of found out it will take ages of waiting until it gets done so I thought I would go for a different approach. Again, exploring unknown territories and trying to stay in the kitchen as little as possible. I had chicken and veggies. I thought, I would grill the chicken as we have electronic grill. Last time I used that one was ca 8 months ago. I don´t quite remember how its programs work, but how hard can it be.

So, to be more professional I will make a marinate for the chicken. Some olive oil in a small cup (the black one) and then start throwing the spices you think would work. I threw a few. 

 

Then I kind of thought I would make the chicken more yellow and the veggies would be redish. So in with the yellowing spice. 

 To save time, you don´t need to put the chicken on another plate. Just pour the olive oil mixture on top of it. It will sink in.

 I guess I wasn´t so convinced it was really going to sink in. So I decided to roll the chicken around to get covered with marinate. I just used the same spoon for the mixture, it´s totally ok. Ofcourse, I am trying not to touch the chicken because of two reasons - one - its disgusting, two - I must wash hands and that makes the time spent in the kitchen longer.

 Here it is, mixture of chicken.

 I guess it didn´t get covered with the marinate. To compensate just add some extra spice of your choice. It doesn´t really matter. You don´t need to do new batch of marinate. It would be a waste of time. And it won´t make any difference to the taste...I think.

 Just cover it with it´s packeging and leave the spoon in, incase you need it. Time for the stew.

 Peel the potato over the sink, as usual. Saving time on cleaning.

Now, with the stew it is exactly the opposite principla of the soup. You try to have as little water as possible and still fill it with enough ingredients. So I have one reserve potato incase I need more stuff to put in. Using just the half of the squash. Let´s see if I will need the rest.

Here is the pan. It is a rather stressful process, but that is inivitable when you cook. The main thing is to be able to chop ingredients while harder ingredients gets cooked. I think onion and potatos are hardest go get to a soft consistance. So, they go first. 

 Onion first. Some pieces of peppar sneak in with the batch...so, the order is kind of ruined and it gives me the reason to just throw in this ingredient as well.

 Here goes the green peppar in, it´s destiny decided by a coinsidence.

 Now the onion is getting burned. I need stuff to fill in the space and delay the burning process. It is kind of nice to give it some color at that point. So I throw some orange peppar.

 And now the potato.

 The burning has been calmed down. I can add the rest of the orange peppar.

 Mixing fast. Ouch, onion under is getting burned. It´s ok, it is kind of a nice surprise to have a different flavour of onion in there.

 Now adding the squash.

 It seems that there is a lot of space. So I can add an unexpected ingredient. Some frozen peas. TADAAA.

 Lot of peas. There is still space though. Still, some ingredients are expected to shrink. I need to wait until I decide to add anything new.

 Now pour some water to stop the burning of the lowest ingredients. Not too much, so you don´t turn it into a soup.

 I need some coloring. I forgot to buy canned tomatos. So I will need to find similar stuff in the fridge. Some salsa.

 It is not enough. Ok, tomato paste can do.

 Mixing. It is getting red. Now I discover that I can add more ingredients. The rest of the squash. I know it will have different hardness in the end, because of putting it to late, but it will not be noticable.

 So, it is getting filled up nicely.

 Now spices. Just mix whatever you want.

 Some fresh spices. It looks very professional. Red and nice. It looks as if I knew what I was doing. That is the best part.

 Now for the chicken. This is the grill. I think the red lamp needs to start shine before the chicken goes in. But I am not sure.

 Not being sure, I just put it in. It would have been nice if I could place all 6 pieces at once. But I can´t squeeze it more. Now I have to chose a program. I think I remember, but I don´t. So I press some time in and when it is over, I go and check if the chichen looks done. It didn´t. So I put a new time and repeated the process. 3 times.

 Eventually, I couldn´t wait anymore and took it out. It looks yellow as I planned, which makes it looks ready. But is it really?

 

So I have to cut it and check. It looks white inside. Not sure if that means it is ready. I would say, yes. So in with the other two pieces.

 Stew is ready as well. It looks great. Would it taste great too? With so many spices it will taste something. So I am not worried.

 And here it is. Adding some feta cheese to it, as usual, and some yoghurt to increase the contrast.
The chicken did taste wierd.

  So to make sure those two other pieces are well cooked  I took them out and chopped them into halvs. It may not look good, but who cares.

 Great, now I have food for a week. Which means I don´t need to cook. Yeiii!

If you make that dish, Enjoy!

Brand new Lunch Salad

Now this the week where it is the most experimenting from the fridge happening. Because I still have ingredients that are kind of ok and I don´t want to throw away, but I don´t have enough to may make a reasonable sallad. And I don´t want to buy new stuff, because the circle continues, right - they will go bad by the time I manage to use them in a dish. So, I just dig in and check what is there to use.

Well, canned food is always the savior in those situations. 

So, tunna and corn in.

 What else is there. You remember the fresh green onion I chopped last week for the other sallad. Look what is left of it. From my experience, that is fine. There is freshness still left in there somewhere. So I peel off the bad parts and add it in.

 The dill. I tired to find the freshness, but I guess the time worked harder on this product. It just became a green blob on the sink. So, none of that product in the sallad. and move on. Dig in the fridge.

 I put some olives in. They are fresh and ready as always. But then the green sallad is kind of orange. It is fine. Again, I know there is some greenness in there and yet, some to be used on the other sallad. Perfect.

 Now, what is the spicing for this new sallad?! I don´t really know. So you kind of dig in again and try to find something that will fit well. I had to make a decision between mayo and yoghurt and pest. Pesto won. For no special reason.

 So, almost there. And ofcourse, just in case. Some feta cheese. The box is very well packed.

 and if you can find a small plastic bag to put it in is just perfect. I don´t find it every day, but this time I was lucky.

If you make that sallad. Enjoy!

NO new recepie

I overcooked last week so this week I have my boyfriends cooking. These are dishes that you may easely eat without feta cheese and they taste great anyway. He prepares everything not accordig to the rule "stay as little in the kitchen as possible" but according to what ingredients combined with other ingredients and cooked in different frying pans for different amount of time taste best.
I am getting restless just by thinking about it. And I don´t really have to think about it, which is the best part. No, the best part is that I can avoid the kitchen and get better food then my own.