By 9 AM this morning, dinner was thrown in the crockpot and it was cooking away. I'm making this wonderful chicken lentil dish that I have made before, and THANKFULLY I had just enough lentils to make it work.
::whew::
(It's like a crime to run out of lentils in our house. Now that we're settled in at our new place, I need to hit up one of my oh-so-wonderful new neighborhood Indian grocery stores and buy a massive bag so my husband can call me a "torando-fearing Midwesterner who likes to stockpile food" again.
He calls me this a lot.)
Anywho, I'm a big believer in using the whole chicken. Like, not just buying the chicken breasts. Or not just eating the chicken and throwing away the organ packet in the middle. And making stock out of the completely-picked (my husband thinks I'm nuts for picking so much at the bones) chicken bones. I honestly believe that if you're going to eat meat, you need to use the whole thing. (Keep in mind that when I say the "whole chicken" I mean the chicken that you can buy at Trader Joe's - not the kind with feet and eyes. I am still trying to find a Jamaican/Vietnamese chicken feet soup recipe that looks like something I can get my husband to eat.)
And try to stretch it out. Meat is great for you (well, the meat that we usually eat is great for you) but so are a lot of other foods - like lentils!! So I've been picking at the whole chicken I made the other day when I made Chicken Vindaloo (not in a crockpot) and decided that the lentil dish was just the perfect use for some more of the meat... and some more of that delish Patak's curry sauce.
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