August 02, 2012

Baked Chicken and Cheesy Rainbow Pasta


 This was a "use whatever is in the fridge" dinner at Rich's. You know, those days where you just want to use what you've got in the fridge? I secretly love those days because I get to...wing it. The sauce for my pasta started off as a roux, then I added milk, different cheeses and seasonings. I found some green pepper and grape tomatoes so those got added in as well. Took me about 6 minutes and it was totally yummy! Sautéed zucchinis on the side and baking the chicken made the whole thing a little bit healthier.

When living part time with a non-meat eater, you learn to adapt and you learn how to work some kind of meat into your own meals, while still cooking vegan and keeping to a budget. One trick I learned, is to stock up on meat when it's on sale. This means chicken, pork, beef etc. Get it home fresh, marinate it, portion it out and put it in the freezer!

For example, 99¢/lb for fresh chicken thighs. For around $2.50, I can get 4 of them, backs attached. Clearly I wouldn't be able to eat all four in a sitting (though I could certainly try!) and eating the same left overs for 3 days can get a bit boring. So what do I do? Separate the back from the drumstick; that's a portion for one dinner. After I marinate it (with anything from dry spices, to salad dressings) I wrap it in plastic wrap and put it in a labeled freezer bag into the freezer. All I have to do is defrost one in the fridge the day before and cook it up for dinner the next evening!

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About

Hi, I'm Janetta from Toronto. I cook, bake and make big messes. I photograph nearly everything and those photos will most likely end up being posted here. I've got a little black cat named Tank, who's super cute and a little bit nosy. You'll see a lot of photos of her too!

Contact me at: jubesandtank@gmail.com

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