In fact, doing messy crafts with my children is honestly one of my least favorite things to do. This is why I love taking them to our local Art and Science Museum so they can craft until their hearts are content. BUT, if the end result is something useful as opposed to some kind of macaroni picture that is supposed to hang on the fridge, then sometimes I can be persuaded.
I gave you a recipe for Liquid Laundry Detergent, about a year ago, but over the last 6 months or so, I have been making this powdered version thanks to various friends (Ladonna & Catherine!)who convinced me it was easier. They were right! So much easier!
Easy Vs Chemicals In Our Bodies
And please, give me anything to get drudgery work done quickly, but not at the expense of one more chemical IN or ON my body. You know? It is a balancing act, that I think much about.
Honestly though, I do not like lugging those huge heavy jugs of detergent home from the store. I would prefer to buy bars of soap and boxes of borax at various times when I run out. This really is a more pleasant experience all the way around.
The Directions – Just Do It – It Will Make You Happy :)
Here is the soap I use. Kirk’s Castile. I’ve heard that people also use Fels Naptha, Ivory and Zote. I think I may try Zote next. It’s quite a bit less expensive.
2 bars soap
4 cups borax
4 cups washing soda
Sometimes we take turns grating while other things are going on in the kitchen. Hey, I will grate if one of the girls wants to load the dishwasher instead!
Why All These Pictures?
Why in the world do I use all of these pictures for these posts. I will tell you. I learn visually. I mean, I probably learn 500% better if I see the pictures or a chart, than if someone just tells me something. I think that is why I am terrible at remembering names. Thank goodness my husband is not.
When My Eyes Glaze Over
Sometimes my husband will start telling me about somebody’s aunt’s sister’s husband related to the 2nd cousin’s daughter. Argh! Stop! I can’t take it! The only way I can even begin to comprehend what you are saying is if you will make me a chart, a family tree or something. But, alas, that usually takes too long, so “just give me the gist of the story, hon.” Anyway, that’s why. And I’m guessing there are a lot of you out there like me.
Again, thanks for your time. I know it is precious.
God Bless You all!
This dish is another great leftover dish to use that remaining chicken you have from the wonderful Roast Chicken you made the other night :)
Start With The Rice
While it is cooking, oh about 20 minutes for white rice (I like basmati,) and maybe 45-50 minutes for brown rice, which is what we have here, you will make the Curried Chicken.
Brown rice is my definite favorite. It makes me feel like I’m doing something good and healthy. And I need as much of that as absolutely possible, because you can bet I love my Dark Chocolate with Mint 3 Musketeers bar! Yes, I do. I admit it.
Cooked Brown Rice
If you don’t own a rice cooker, I semi-implore you to go get one. You can live without one. That is for sure. And if you are doing serious budget work, then don’t get it, but if you can fit it in, this is another of my favorite kitchen tools.
Why I Like Rice Cookers
I can put all the ingredients in several hours ahead of time. Rice, water, olive oil, salt. Then just let it sit there, all afternoon if necessary, and when I’m ready, all I have to do is flip that little switch and perfect rice is on the way. All by itself. Amazing. I think I got this at StuffMart.
Groan. Fuzzy photo.
And now, I know you saved that good chicken broth from the bottom of your pan when you made that Roast Chicken. And put it in a jar. Right? Ok, next time. Just use some bouillon or canned broth if you don’t have this. I sure don’t mean to make you feel bad. Just joking around :)
They were stored in the fridge with the chicken. Ok. They are not gross or anything :)
Let’s see. That took 1 hour and 7 minutes. Probably a record. But that doesn’t mean much. This was one of the easier topics.
And by the way, I have been on a recipe rampage lately. Promise I will get to some other topics soon, but you know how it is. Gotta just go with the flow.
Love you guys for reading these ramblings!
And finally, the 3rd installment, in “3 Meals with 1 Chicken.” Here is my recipe for Chicken Pie. Of all 3 dishes, this may be my favorite because it is such comfort food.
Here are the ingredients you will need:
- Leftover Chicken Noodle Soup
- Oil (I like to use coconut oil)
- Baking Powder
- Any frozen vegies you happen to have.
I had quite a bit of leftover soup and I was making this recipe for 11 children on a Saturday evening and for 5 adults and 4 children for the next day’s Sunday lunch.
I made 2 large pyrex pans. I am going to give you the approximate amounts for what I made. If I were to cut this in half, I would simply cut the dough recipe in half, but leave the rest about the same. You really cannot mess this up.
Chicken Pie Filling
Start by melting a stick of butter in a stock pot.
After it is completely melted, stir in about 3/4-1 cup of flour.
It may get pasty pretty fast, so be ready to add the milk. 1-1 1/2 cups. Or just add a little at a time.
Now just add a little flour or a little milk as needed. Your goal is to have it end up looking like this. Not too liquidy. More on the pasty side. This is going to thicken your chicken soup.
Stir in your chicken soup mixture.
It helps to have a Professional Stirrer. This is my best friend Jennifer. 7 of her 8 children (Abigail is too young) and my 4 children will be eating this Chicken Pie tonight. Check out her website. My hubby is cooking up some kind of surprise for the adults. Mmmm.
Add some salt and pepper to taste.
Now just pull out whatever frozen vegies you happen to have and throw them in. I’m glad I had peas and corn because I really like those in Chicken Pie. A little ice on the peas. Hey, no big deal.
Stir some more.
And taste. Jen is also the Professional Taster for the evening.
If you feel your mixture is not thick enough, like in this photo below,
pour it back in your pot (like we did) and add some cornstarch (we added about a cup) and let it cook on about medium. As it cooks, it will thicken. If you don’t have cornstarch, mix up some flour and water or milk into a paste and stir that in. If you don’t mix the flour and milk into a paste, you will have clumps. And, heaven forbid, we cannot have clumps.
Let that just sit and simmer on low for a bit while you make your dough for the top.
This dough recipe comes from one of my two absolute favorite cookbooks. The MOMYS cookbook. That stands for Mothers Of Many Young Siblings. I’m using the recipe on page 479 for Quick Biscuits by Jackie King.
- 6-8 cups flour
- 3 T baking powder
- 1 T salt
- 3/4 cup oil (we use coconut)
- 3 cups milk
Get out your mixer and your dough hook.
Start with 6 cups flour and 3 T of baking powder. I say 6-8 cups in the ingredient list because it depends on how course your flour is. I’m grinding our flour before I use it and fresh ground flour tends to be finer, so I tend to need more flour. But read on. You will just adjust to how it looks.
Add 1 T salt.
This is melted coconut oil.
Below you can see it hardened. Looks a bit like crisco from a distance, but it is the opposite in terms of health benefits.
Hopefully I remember to set the jar of coconut oil on this cup warmer ($1 at the thrift store) before I start cooking and it is all nice and melted when I’m ready to use it. I can’t remember where I got this idea, but thank you whoever you are!
I love it because I keep this jar of hardened oil handy for other things, like frying an egg, but then I can just pop it on the warmer if I need a larger amount for a recipe.
Mix 3 cups of milk and 3/4 cup of liquified oil into a measuring cup or bowl.
Pour it into your flour mixture and start mixing. My Kitchen Aid mixer says never mix dough on a higher speed than 2. It will damage your mixer. I stuck a note on it to remind me of that.
This still needs a little more flour. As you mix your dough, you may need to add more flour. A little at a time. You do not want this like bread dough that totally cleans the sides of the pan when it is correctly mixed up. This is biscuit dough. Biscuit dough remains a little wetter. A little stickier. Just a bit.
While your dough is mixing, pour your chicken filling into the pans. Yum. It’s looking good already.
Spread out some flour on your counter. You are about to roll out the dough.
This is about the consistency of dough that you want. Still has a little stickiness in it. Think about how commercial biscuit dough is a little sticky.
Roll it out, oh maybe to about 1/3 inch thick.
For 15 years I carried around a beautiful stone rolling pin that I NEVER used. Just wasn’t into cooking at that time. In a decluttering fit, I got rid of it. That is one of the few things I wish I hadn’t gotten rid of.
I use a pint size mason jar with the small opening to cut out the dough circles. But anything will work.
Now gather this leftover dough into a ball again, roll it out, and make more circles.
Use leftover dough pieces to fill in around the circles. Each serving will get a circle, plus some of the extra small dough pieces. Now put it in the oven and bake at 425 degrees for 10-20 minutes.
All done! Let’s eat!
Ahhh. Food, friends and family. Life doesn’t get much better.
Enjoy and let me know what you think!
Ok. We are ready to make the second meal in the Trilogy Of The Chicken.
Here is all you need:
- Chicken Stock
- 1 medium onion, chopped or minced
- 4-5 carrots, chopped
- 4-5 stalks of celery, chopped
- Frozen Egg Noodles
- Salt and Pepper (Lots!) Just buy that healthy Himalayan Salt and you won’t feel bad about salting your food.
If you look closely you can see that my chicken stock is labeled “Whey.” Nice.
After you get this going on the stove, please make this Soda Bread to go with it. It is sooooo easy and good with this dish.
This first step (butter and onion) is a secret my friend Jen gave me. Ever since she let me in on it, I have done it. It’s simple, but really adds to the flavor.
Melt one stick of butter in your large stock pot.
Then slice into one side just about as far as I did in the picture below. About an inch.
Oh darn. Look at that fingernail polish on my thumb. Meg, 8, gave me a manicure and I keep forgetting to take that off.
Ok, so saute your onion. Chopped, minced. Whatever works.
Then get your jar of broth that was leftover in the bottom of the pan after you took your roast chicken out. Go back to the Roast Chicken post to see how we got all of our broth for this dish.
I had about a pint. It has gelled up by now and has a layer of fat on top.
Add the carrots and celery.
Add Salt and Pepper to taste. I like a lot for this dish.
Remember the other broth that you made from the chicken bones. (Again, check out that post on the Roast Chicken to see how to do that.) I added both of these quart jars to my pot plus about another 4 cups of water. It seemed thick so I wanted to stretch it a little farther.
Of course you can also use just regular chicken bouillon in water according to the directions or canned chicken broth instead of this.
Now just let that cook/simmer for a while. Maybe on medium low. Maybe 30 minutes or an hour.
And lastly, add 2 bags of frozen egg noodles that you will find in the frozen food section usually near the frozen vegies at the store. (Mine were 16 ounces – just add whatever amount you think looks good.)
Let that cook maybe another 15 minutes or so and you are ready to serve.
Yum!!! Add that bread and you have a great meal!
PS. If you don’t want to do the Roast Chicken before this meal. Just take your frozen chicken. Dump it in a stock pot for a couple of hours covered with water. Maybe on medium. And let it cook. Then take it out and debone it. You might need to add water here and there if it cooks off (evaporates) too much. SAVE all that broth and pour it into a bowl through a sieve. Then start with the onion and butter and continue as in this post.
Let me know what you think and/or if you have other ideas on your own version. I will have the Chicken Pie recipe out as soon as I can.
So glad you stopped by! My name is Allison and I’m a blogger in Small Town, Oklahoma. I love social media, (used to be a tv producer in LA before kids) finding chemical-free answers for everything in life, building businesses with my hubby of 22 years and loving on my 5 babes ages 8-20. I’m mostly into social media video, so find me on facebook, instagram and lately, snapchat!
Error: Access Token is not valid or has expired. Feed will not update.
This error message is only visible to WordPress admins
There's an issue with the Instagram Access Token that you are using. Please obtain a new Access Token on the plugin's Settings page.
If you continue to have an issue with your Access Token then please see this FAQ for more information.