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Good Food Box (Montreal)


Alright! I've been excited about this for awhile, but wanted to get my box before I gave you all my opinion. The Good Food Box is a collective-produce buying program in Montreal. Produce is bought from local farms and distributed throughout the city to drop-off points.

Here is a pretty colorful pamphlet about the program:
http://www.moissonmontreal.org/pdf/PamphletBBBBfr.pdf

They distribute about every two weeks, you need to sign up (and pay) a about a week before.

I ordered the big box, it cost $16. Here's what I got today!






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Chicken-Broccoli skillet casserole


Speaking of home-made cream-of-chicken soup...
My oven is still broken. I wanted a chicken-broccoli-rice-cheese casserole. So I improvised a skillet version. I didn't have any cream-of-chicken (only cream-of-mushroom), so I made my own!

I cooked some onion and chicken in some oil in a deep skillet. A whole onion and one chicken breast (two would've been better, but I only had one). When the chicken was nearly cooked, I added one finely diced clove of garlic.

Meanwhile, in another pot I cooked some rice. 1c uncooked rice + 2c water + .5 cube chicken bouillon.

Then I added to the skillet about a cup of water. I scraped my spatula around the bottom of the pan to get all the goodbits of chicken/onion. I added half a cube of chicken bouillon. When that was simmering, I added just over 1c milk (mixed with 1.5tbsp corn starch). Let that simmer and thicken. At this stage I also added a thick slice of Velveeta cheese (about 1/2 and inch slice).

When the cheese was melted and the sauce thickened, I decided to add a little more cheese. A few grates of cheap old cheddar. Just for kick.

Then I mixed in the broccoli/cauliflower mix. I used all I had left, maybe 2 cups.

Then I tossed in the cooked rice. Mixed it up and yum! Of course, my broccoli/cauliflower was still cold, so I let it simmer on the stove a little longer. So next time I will definitely cook the broccoli first, or add it earlier.

I sprinkled some paprika over our individual servings for a little spunk. :)
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Homemade Cream of Chicken


I make a lot of recipes that can use cream of chicken soup. However, I don't always have it on hand, and since learning to make my own I actually prefer doing it myself. In most cases it's not much more work or mess (except for tuna noodle casserole, I always use a can for that).

For both my chicken-and-biscuits and my chicken-broccoli-cheese casseroles I start by cooking some onions in a little oil/butter/margarine. If I don't already have cooked chicken, I cook that at this stage also. (Sometimes I'll throw in a little garlic, too).  When the chicken's cooked (or if you're just starting with onions, when they're soft), add about a cup of water and half a cube of chicken bouillion. Then, on the side, I pour a cup of milk and add  to it 1-1.5tbsp corn starch. (Whisk it in good with a fork, don't let it sit too long or it will settle. If it does settle, just re-whisk it.) I add that to the water/onion/(chicken) in the pan. Bring that to a simmer and you'll see the "sauce" thicken. Add more milk/cornstarch if needed. Taste it, you can add more chicken bouillon, or more water/milk/cornstarch to make more sauce as you need.

It's the perfect base for nearly any creamy chickeny casserole. :)

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