Vege-Sal Magic dinner

Making:

Chicken and veggies dinner with quinoa

1 serving prepared

Here's what I have:

6 oz Chicken

1/4 cup Beets

1/4 cup Green bean

1/2 cup Onion

1/2 cup Mushroom

1/4 cup Quinoa

1 tsp Butter

1 cup Veggie broth

Spike brand Gourmet natural seasoning

Preparation:

After bringing 3/4 cup veggie broth to a boil I added half the butter and the quinoa. The pot was in brought to a boil again and then turn down to low and the quinoa was allowed to cook for 20 minutes. The bèets were put into a small metal bowl and placed in the same pot to steam.

In a separate pan I melted the rest of the butter and added the onions. These were cooked until they were clear, then I added the chicken. The mix continued to cook for about four minutes before adding the rest of the broth to this pan along with 1 teaspoon of seasoning and the green beans. Total cook time after adding the chicken was 12 minutes.

The plate!

This seasoning is really nice I tasted some from the jar and thought it was a bit salty. After using it on the meat and veggies I didn't really get the same impression and could have used more than I did.

- Kris

Comments

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Making: Today I'll be making bacon butter. Whenever I make bacon I save the grease. Now that I have enough it will be turned into batches of bacon butter. I used about 2.75 sticks of butter total. Cut into jars then I let them sit until the butter was close to room temperature. The bacon fat I have collected (Stored in the refrigerator) was heated in bits over a double boiler until liquified but not too hot. The melted bacon fat was poured over the butter. You can use a strainer to get rid of and chunky bits and then mixed until well incorporated. The smaller jars have just over 3 oz butter. The bigger jar has 4.3 oz butter. Here are the finished jars. These will be stored in the fridge and used to cook veggies and sear meats. You could also put herbs in the jar for different flavors. - Kris

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