By Jason Karnosky •
November 3, 2009
For this post I am going to express one of my favorite simple recipes, and a very healthy one at that–Grilled Chicken Salad.
Now your probably thinking, this is probably too simple to be expressed on a Blog. Well I disagree. If a little extra time is spent with preparation, this can be one of those great easy meals, that you can remake again and again. This meal is such a staple that in our house, we designate one night a week as Grilled Chicken Salad Night.
In order to make up this meal, you need to grab some boneless chicken fillets from your local grocer’s freezer. Simply grill up the chicken over a charcoal or propane grill until the chicken is cooked through and crisp, but not burned. While cooking, cover the chicken with basic seasoning to improve taste. For my super delicious chicken salad, usually a little well done on the chicken makes for a tastier meal.
If you lack the potential to grill, chicken actually bakes well in the oven under steady supervision of flipping the chicken to ensure the chicken is baked all the way through. To bake it use the same formula as you did for grilling, but just expect a little more production time. In either case, slicing open the raw chicken at various parts will help cook the bird and let the seasoning soak in more.
The Pew report recommends a new regulatory framework that treats animal farming no differently than other industries (that cause pollution and potential health risks). It also recommends phasing out any confinement system that restricts “natural movement and normal behavior” (such as calf-to-adult confined feeding stalls) and a ban on antibiotics not intended for disease eradication (i.e., growth modification, such as with veal calves).
Unless you are a vegetarian, you probably agree that chicken is delicious. But could this fowl have a future in automobiles? According to a presentation made at the 13th Annual Green Chemical and Engineering Conference this weekend…maybe. It seems that carbonized chicken feathers can hold hydrogen quite well; better than carbon nanotubes or metal hydrides currently being tested as hydrogen carriers. Could this solve the infrastructure problems currently holding hydrogen technology back?
By Dave Harcourt •
December 23, 2008
Ten credible on line calculators gave Carbon Footprints that ranged from 27 000 to 76 000 pounds of carbon emitted a year for the same input data. An understanding of the greenhouse gas (GHG) emissions associated with what we do and consume will give us a better chance of reducing our emissions than using such inaccurate calculators.
What’s the problem?
J. Paul Padgett and collegues at Vanderbilt University and the University of Washington analysed the results obtained using 10 carbon footprint calculators from credible organisations including; American Forests, Bonneville Environmental Foundation (BEF), CarbonCounter,The Conservation Fund and the Environmental Impact Agency (EPA). Their results are published in the Environmental Impact Assessment Review 28 (2008). They identified the massive range refered to above, that ammounts to a difference of 180% between the lowest and highest figures and concluded that “Given their prevalence and potential influence, CO2 calculators can provide even greater public benefit by providing greater consistency and clarity.
By Stuart Stein •
October 6, 2008
As summer rolls into fall and fall goes screaming into winter, one’s culinary palate yearns for the muted flavors of braises and stews, the consoling warmth of roasts and for me, the comfort of fried chicken. Yes, I said Fried Chicken.
This isn’t your aunt Flo’s fried chicken. Call it Uncle Thomas’ fried chicken - Thomas Keller, that is.
I’ve adapted a Lemon-Brined, Buttermilk Fried Chicken recipe originally published in the October 2007 Food & Wine magazine from Thomas Keller’s Ad Hoc restaurant in Yountville, California.
By Kelli Best-Oliver •
September 25, 2008
Sorry, vegetarian and vegan Eat Drink Better readers. This tip is for the omnis! We recently made the move from a vegetarian kitchen to a sometimes-omnivorous kitchen. Without getting into the nuances of both my husband and my’s food preferences, we’re more likely to eat at home if I cook meat sometimes, and I’d rather save the money and eat at home where I can control ingredients. One thing I recently tried as part of this new arrangement was cooking a whole chicken. Why deal with a whole chicken when you can buy the convenient prepackaged boneless skinless breasts? Because you can save a ton of money by buying a whole bird. Find out how, after the jump…
By Alex Felsinger •
September 24, 2008
A Government Accountability Office report explains that one facility can produce up to 1.6 million tons of manure each year, which causes 1.5 times more pollution to water and air than a city like Philadelphia.
By Beth Bader •
August 12, 2008
It’s still August, and thus, still tomato season. Around our house, we are eating about 15 lbs. per week. It’s a lot of tomatoes. Yet, tomatoes are so versatile, so easy to cook in so many ways. Come December, they will be the first on the list of fresh produce that I miss most.
If you have been headed out to the farmers market each week and are getting used to “la vida local,” you should consider signing up for this October’s Eat Local Challenge. Here’s some details on the challenge and how you can participate.
And, here’s this week’s recipes and posts for Farmers Market Fare.
We periodically roast a chicken on a Sunday (will post that recipe another time). Depending on what time of year it is and how everyone’s health is, I use the leftover chicken to either make my famous chicken soup (famous to my kids) or my favorite curried chicken salad. It also depends on the quantity and type of leftovers!
If we can’t find an organic, cruelty-free, free-wheelin’ chicken, I don’t do the roasting bit and use some type of chicken meat substitute (soy or wheat gluten) to make this yummy salad. Works well either way.
Ingredients
Quantities are totally subjective - it is all dependent on how much chicken you are using. Use your best culinary judgment and do what suits you best!
By Pem Charnley •
January 19, 2008
Over the past few years, the UK has enjoyed the dubious pleasure of having its terrestrial TV channels jammed with celebrity chefs.
Turn on the TV and you’ll see one of them drizzling olive oil over some preposterous dish hardly suitable for a family of four on a tight budget.
But recently, there’s been a refreshingly unsavoury turnaround.
