Dmitry’s “advanced” chicken salad

Dmitry is on the HUNT for PROTEIN

that doesn’t take the form of beans or cafeteria food!

When we were first years* Dmitry used to eat these little tins of Vienna Sausages that his parents bought him — “you won’t starve with them!” — but now he is on the quest for more delicious, more nutritious forms of meat.

He tried tofu, but is worried about eating too much of it. He likes protein powder but it is $$expensive$$. And sometimes a boy just gets tired of frozen turkey balls.

If only we could eat this all the time.

So he tried making some chicken salad.

Dear readers, fear not. Dmitry’s advanced chicken salad is actually the easiest recipe ever. It’s good for sandwiches and quick lunches, & though I think it needs more acidity he really likes it.

Ingredients (approximately – he actually didn’t measure anything)

– 4 cups of chicken

– 4 stalks celery

– 1 c. green onions

– 1 1/2 cups of artichoke hearts and their liquid (these were supposed to be green olives. improvising!)  

– 2/3 cup mayonnaise (“thank God it’s low fat”) 

– “a couple teaspoons” of lemon – or one very large slice

– 1 1/2 tbs spicy mustard

– a little salt & pepper – don’t add too much salt though! There’s salt in the ingredients already! 

It’s easy! 

Step 1: Chop everything up into bite size pieces

Step 2: Mix it all together

Step 3: Get your tub of Mayo and glob it in! Dmitry just approximated it and then licked the spoon while reading the nutrition facts. (Cue my horrified face!)

Step 3.5: go back to your room to pick up all the ingredients that you forgot

Step 4: Add yer mustard and yer lemon juice, yer salt and yer pepper and mix it together. Exclaim “man this seems like a lot of mayonnaise!”

Verdict: YUM

Dmitry is pleased — “Man, can I make a chicken salad or what!”

He can dear readers, he can.

*our school doesn’t have freshman, WUT

chicken soup

My boyfriend is sick. Really, really sick – during midterms no less. All he ate for the first three days  was toast and tea. Now that he’s feeling well enough to eat, I made him some chicken soup.

ingredients 

• 4 cups chicken stock – I used Savory Choice Chicken Broth concentrate ($2.99 at Whole Foods; this is actually on par with the canned stuff, and it was very good)
• 2 carrots
• 1-2 stalks celery
• 1 onion
• 2 bay leaves, if you can find them
• chicken – we use the Sam’s Club canned chicken (tasty) but you can substitute any kind.

Chop up your veggies into small chunks. As a guideline, ask yourself: would I want a chunk this size in my spoon? If the chicken doesn’t come “pre chunked”, use a fork and knife to seperate it into bite sized pieces (they can be messy)

Put in the carrots, bay leaves and  stock a. Keep it over low heat, uncovered, for about 20 minutes.

Optional: Meanwhile, get a frying pan. Put a little oil in (enough to lightly coat the bottom) and put it over medium heat. To test whether it’s read, drop a piece of onion in. It should sizzle a little. Add the rest of the onions and cook until they begin to sweat – that is, when they start to get kind of shiny and softer. Add them to the soup.

Add the chicken with the onions and keep it cooking. You can turn it up, but the heat should be at a low-medium.
You want to  add the celery towards the end – mushy vegetables in soup are not a pleasant experiencce.

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note: if you’re making this for a sick person, make sure not to eat after them. I am now sick during midterms as well : (