So you’ve got leftover rotisserie chicken, eh?

I used to love buying those pre-made rotisserie chickens at QFC, especially at the end of the day cause they were like $5 and would feed me for a week with these TRICKS!

Usually I’ll eat a good portion of the chicken while it’s still warm and crispy. Maybe folded up in a baguette or with some mashed red potatoes and gravy. MMM! But then I’ve got half a fuckin’ chicken carcass sitting in my fridge making everything else smell like KFC and my creative culinary mind is the only thing that can get it out of there.

I have a few different methods I have employed, depending on what I’m in the mood for. Yesterday, Aurora told me the rest of her herb-roasted chicken was up for grabs and I decided to make some easy chicken vegetable soup with it. This shit is SO GOOD FOR HANGOVERS, I know because I just ate some and I have one. I feel better now, AND YOU WILL TOO ONCE YOU MAKE THIS GOD DAMN SOUP OK.

It’s super easy. You can pretty much just use basic shit you  have laying around in your fridge and cupboard too. Here’s what I used.

2 tbs olive oil

a diced carrot

1/2 cup onion

6 chopped mushrooms

half a diced sweet potato

1 cup diced cauliflower

really wish I had had celery cause then I would have used that too

some spinach

and I almost put in some zucchini but someone already had dibs on it

Saute the diced onion and carrot (and celery if you have it) in the olive oil until the onion turns a bit clear and smells REAL GOOD. Then you can throw your chicken in there and a bunch of water (you can really add as much water as the amount of soup you want to eat, this stock can go a long way.) I like to boil the chicken and then let it baste on medium low for about 20min or so. This will make the chicken all warm and soft again and you can pull it out, let it cool off, and start picking little pieces of the meat off and throwing them back in the soup.

You always want to plan when to add your veggies to soup so that they don’t get overcooked. Mushrooms are great to add whenever cause their texture doesn’t really change and they just soak up all the deliciousness of whatever they’re in more and more as they sit there. But things like the sweet potato, cauliflower, zucchini and spinach will get a bit soggy and gross if you’re boiling them up with everything else. If your soup is really hot when everything else is done cooking, just throwing the veggies diced up relatively small at the end should cook them without any additional heat.

Some other shit you can add to this to give it personality are: alphabet noodles, kidney beans, garbanzo beans, tomato, corn, peas, greens, sprinkle on some fresh-baked croutons (goodbye stale bread hello delicious multi-purposed topper) and, BTW, grated cheese and a bit of pepper never hurt anybody.

This stuff is so easy to heat up in a saucepan and eat with a piece of chewy toast or some tortilla chips or just on its own. Like I said, it is a bit of a miracle cure for a hangover and probably the reason why I haven’t puked on anybody today. It soothes the tummy and makes you feel all hearty, warm and full. It smells like what I bet heaven smells like. Mmm.

Ginger Carrot Bread W/Raisins, Toasted Walnuts, Wheat Germ & Flax Seed (Vegan)

Today I’m attempting a variation of my friend Miyuki’s Vegan Carrot Bread that I fell in love with and ate most of. Her recipe is great on its own but I wanted to really ginger-it-up and add some wheat germ, oatmeal and flax seed.

The recipe I started from is:

Miyuki’s Slow-Bake Carrot Loaf

2 cups wheat flour

1 cup tightly packed brown sugar

1 tbs cinnamon

2 tsps baking powder

½ tsp baking soda

½ tsp salt

3 cups grated carrot (about 3 moderately sized carrots)

¾ cup vegetable oil

¾ cup orange juice

1 cup raisins

1 cup chopped walnuts

What I added was:

1/4 cup wheat germ

1 tbs flax seed

2 tbs oatmeal

1/2 cup apple sauce

1 tbs honey

1 tbs shredded coconut

2 tbs pressed ginger juice mixed with some of the grated bits

2 tbs diced candied ginger

1 tbs molasses

And I substituted pineapple papaya juice for the orange juice.

Bake at 350 degrees for about an hour (check it by putting a knife through the middle and seeing if it’s still doughy)

Really I give all the credit for this recipe to Miyuki cause it’s pretty much perfect as is, I just wanted to hippie it up a bit more, San Francisco style. I sprinkled wheat germ on top of the dough when I put it in the oven and that was one of my favorite parts, it gets all crispy and has a great flavor and texture.

THIS TURNED OUT SO GOOD YOU GUISE

It’s really spicy and gingery and light and soft. I have already eaten two big pieces. Oh goddddd. Last time I ate this bread I made a fried egg and dipped it in the warm runny, salty yolk. That may sounds weird but it was SO GOOD. Just because this is really a pretty lightly sweet bread, it’s like a sweeter toast. Oh man I love this stuff, hope you do too.