Simpe, Seasonal, Scrumptious | ||||||||
Recipe: | Chicken and Greens Soup | |||||||
Yield: | 7+ | Date: | 1/28/12 | |||||
Portion Size: | 1 cup | Chef: | Rebecca | |||||
Scale: | ||||||||
AMT | UNIT | INGREDIENTS | PROCEDURES | |||||
1 | cup | Roasted Chicken, removed from carcas | ||||||
4 | teasp | Olive Oil, divided | 1. Combine chicken, 2 teaspoons oil and herb mix in a | |||||
2 | teasp | Organic Savory Herb Mix | medium sauce pan over medium heat. | |||||
3/4 | cup | Full-bodied Dry White Wine | 2. Add wine and bring just to a simmer. Remove from | |||||
heat & set aside. | ||||||||
2 | small | * Leeks, trimmed & washed (4oz) | 3. In a large stockpot, use remaining 2 teaspoons oil over | |||||
medium heat to soften leeks. | ||||||||
1/2 | pound | * Braising Mix | 4. Add braising mix and 1/2 cup chicken stock to the | |||||
3 | cups | Chicken Broth, divided | stockpot, cover and steam the braising mix till brightly | |||||
colored (about 3 minutes) | ||||||||
3/4 | pound | * Red Potatoes, baked | 5. In VitaMix, blend remaining 2 1/2 cups chicken broth | |||||
1/4 | teasp | Peppercorns, freshly ground | with mixture from stockpot, adding the red potatoes (cut | |||||
2 | teasp | Salt | the red potatoes up a bit if they are too large to go direct- | |||||
ly into the mixer) | ||||||||
6. Once smooth and gorgeously green, return soup to | ||||||||
stockpot, add chicken and wine mix, the salt, and the | ||||||||
pepper. | ||||||||
7. Heat through over medium-low heat. Serve. | ||||||||
My roommate is on a special diet where she's not allowed to eat any dark meat. She had | ||||||||
bought a roasted chicken at Whole Foods (boo!), only ate the breasts and gave the rest | ||||||||
to me. I got off about a cup of meat and used the rest of the carcas to make a fast | ||||||||
chicken stock. The soup was so very tasty; I was impressed especially since I had no idea | ||||||||
what to do with the leftover chicken or what to have for dinner. I was going to have the | ||||||||
red potatoes on the side but put them in the soup at the last minute to give a little more | ||||||||
texture to the soup - it was a good call, the extra layer of taste was amazing! |
Simple - Seasonal - Scrumptious
I post recipes I use in my kitchen with seasonal produce from my CSA boxes from Riverdog Farm and things from my garden. Ingredients in italics are from my garden; ingredients with a " * " before them are from Riverdog. Eat Well!
Monday, January 30, 2012
Chicken and Greens Soup
Saturday, January 28, 2012
Ume Plum Salad Dressing
Simpe, Seasonal, Scrumptious | ||||||||
Recipe: | Salad Dressing | |||||||
Yield: | 1/2 cup | Date: | 1/25/12 | |||||
Portion Size: | Chef: | Rebecca | ||||||
Scale: | ||||||||
AMT | UNIT | INGREDIENTS | PROCEDURES | |||||
2 | cloves | Garlic, peeled | ||||||
1 | teasp | Stoneground Dijon Mustard | ||||||
1/4 | teasp | Salt | ||||||
1/4 | teasp | Peppercorns, freshly ground | ||||||
1/4 | cup | Ume Plum Vinegar | ||||||
1/4 | cup | Olive Oil | ||||||
2 | Tblsp | Fennel Fronds, freshly snipped | 1. Combine all ingredients in a blender and blend till | |||||
all ingredients are fully integrated. | ||||||||
Other flavored vinegars could be substituted for the Ume Plum from Eden brand. | ||||||||
The dressing is strong. I toss it with my salad directly but if it is too strong for you, add 1/8 to | ||||||||
1/4 cup water with the other ingredients in the blender. | ||||||||
Friday, January 27, 2012
Baked Delicatas
Simpe, Seasonal, Scrumptious | ||||||||
Recipe: | Baked Delicatas | |||||||
Yield: | 4 | Date: | 9/30/11 | |||||
Portion Size: | side dish | Chef: | Rebecca | |||||
Scale: | ||||||||
AMT | UNIT | INGREDIENTS | PROCEDURES | |||||
2 | squash | Delicatas, halved lengthwise | 1. Preheat oven to 350 F. Meanwhile scoop seeds out of | |||||
the delicata halves. Discard (compost!) seeds. | ||||||||
1 | Tblsp | Extra Virgin Olive Oil | 2. Brush EVOO onto the cut side of each delicata half. | |||||
3. Bake cut-side-down for 30 minutes on a baking sheet. | ||||||||
These delectible little squash are so good you don't need to do anything but serve them | ||||||||
cut side up on the dinner plate. Use a spoon to scoop the flesh out or some people like to | ||||||||
eat the thin skin. Sometimes I get fancy and use the squash as a little boat for other foods | ||||||||
like rice or even pulled pork -the sweetness is great with pork! Most of the time I just eat it | ||||||||
with a little salt and pepper; Josh uses butter of course. | ||||||||
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