tag:blogger.com,1999:blog-1167432700075376552024-03-05T06:24:40.108-08:00Ollie's Yummy In Your TummyGood eats! Recipes & cooking tips from 40+ years of family cooking. Healthy food with easy to follow instructions. Dehdyrating, preserving & canning recipesLorine aka Olliehttp://www.blogger.com/profile/11999988427497728623noreply@blogger.comBlogger149125tag:blogger.com,1999:blog-116743270007537655.post-23128630405305474802021-11-20T15:37:00.001-08:002021-11-20T15:37:00.151-08:00Meal Planning The Easy Way!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlOwKxKuSas5IUrg2es_9NvNcQqoehtUE0e5U9fT3wHuuWhlLR4g49kPtIL5bFYrS1Q-wMtQiQfFoskD_bypXgUn4FF91y7I560yeprZSzNaQIoalgGX6IeATmksVJZVaL5wGu4AXjNtwd/s1600/IMG_0621.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlOwKxKuSas5IUrg2es_9NvNcQqoehtUE0e5U9fT3wHuuWhlLR4g49kPtIL5bFYrS1Q-wMtQiQfFoskD_bypXgUn4FF91y7I560yeprZSzNaQIoalgGX6IeATmksVJZVaL5wGu4AXjNtwd/s400/IMG_0621.JPG" width="300" /></a>Don't laugh. This is my brand-new way of planning meals for an entire month.<br />
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Yep. I've been using this for two weeks and loving it! Before I go any further let me explain.<br />
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I've tried every way to organize under the sun. Evernote. Old-School recipe box. Binders. iPhone Calendar. But nothing has worked for me.<br />
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See what happens is I try new recipes all the time. I hit on one that both hubs and I love, and for a few weeks or months I continue to make it. Then I forget about it. I never make it again! Sometimes I'm looking through an old cookbook or a binder and I'll find a recipe I've marked as "delicious!" with a date -- several years earlier. And I have no memory of ever having made that meal.<br />
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For the last year I've been using a small magnetic whiteboard calendar and it was pretty good. I really liked it but it wasn't helping with my forgetting what meals we liked that I could put on a rotation.<br />
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Then hubs suggested I create magnetic labels that I could move around on our fridge-freezer. He suggested each label have the recipe title and the list of ingredients so that the weekly shopping list would be easy to compile.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5BaFVHWgpuK5iWfp8Rhq0OPAQN1A8JkMmKb5nzdF0AdDrxQDMVj6m_GjO1Inw9A2ryJg5SE2Mzaf4hdfeuoBH0tSKwMWiVd2CpfrYJOG8sbUzDHqqZ342TpHbru8MeWBx24C4NEKTTzjt/s1600/IMG_0622.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5BaFVHWgpuK5iWfp8Rhq0OPAQN1A8JkMmKb5nzdF0AdDrxQDMVj6m_GjO1Inw9A2ryJg5SE2Mzaf4hdfeuoBH0tSKwMWiVd2CpfrYJOG8sbUzDHqqZ342TpHbru8MeWBx24C4NEKTTzjt/s400/IMG_0622.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The blue arrow points to the week we are in</td></tr>
</tbody></table>
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Creating the labels wasn't easy. The template didn't quite work with the magnetic printable sheets but I worked it out and today I finished. I used larger 3 1/2 x 2 inch labels for the meals. I printed smaller labels for the side dishes which are every vegetable we like plus rolls, rice, and other assorted sides. Then I ordered write on/wipe off labels with coloured borders for the headings I wanted. It was too much white on white without them!<br />
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Luckily I have an odd kitchen which is almost two rooms. This fridge-freezer is large and it's in the side room/area of my main kitchen so it's not visible unless you walk into that end of the room. Otherwise it might be too much "in my face"<br />
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Besides, my main fridge has 4 doors, is stainless steel and magnets don't stick to it.<br />
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I did have to use part of my microwave for some of the small labels I created for "leftovers" and "order-in". <br />
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<br />Olive Tree Genealogyhttp://www.blogger.com/profile/02381110998759242462noreply@blogger.com0tag:blogger.com,1999:blog-116743270007537655.post-76328319891025499442021-11-19T11:52:00.001-08:002021-11-19T11:54:53.345-08:00Freezer Meal Chili<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiDQzm4kIBbXmzTElficN3ORc7U8fPgLDQQ9t_GexJQ6QBbO9X4IyX_qZ3HIPN5AWfGKoJD5SgYV0wp0VFOe3MqQV4npfMfrWaX3t9ZNtXnTlsVAgv4JqkSNzklGBwHyXLtM5JtiHPr2Zi/s2048/4C752C41-885C-4D83-B899-A1FBF87E269A.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiDQzm4kIBbXmzTElficN3ORc7U8fPgLDQQ9t_GexJQ6QBbO9X4IyX_qZ3HIPN5AWfGKoJD5SgYV0wp0VFOe3MqQV4npfMfrWaX3t9ZNtXnTlsVAgv4JqkSNzklGBwHyXLtM5JtiHPr2Zi/w409-h307/4C752C41-885C-4D83-B899-A1FBF87E269A.jpeg" width="409" /></a></div>Can you guess what I’m doing? This is my latest project - freezing raw foods to make cooking meals faster and easier on a busy day.<p></p><p>This happens to be using my Chili recipe to create three freezer meals . The only part that isn’t raw is the ground beef. I sautéed it until there was no pink but every other ingredient is raw. I put beer in my Chili and believe it or not you can freeze beer - it turns into slush but that’s okay. However I didn’t have beer so it has to be added when I’m going to cook one of these packages</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVXcqRFa3G6NQmkjTxa6VjEliUGPsq9n4p9NuCSRYvem4pg50g4rw7_SWiJ3OKaE5dk5sxI2MgTTnqonhuelIqMp18-ZjOni86-SlesEsVVU87cVsQjLQn651nHfBFt2xL7z8Hg3t8mtht/s2048/91A4F9A0-959E-4783-9696-B84BFFA23BDB.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVXcqRFa3G6NQmkjTxa6VjEliUGPsq9n4p9NuCSRYvem4pg50g4rw7_SWiJ3OKaE5dk5sxI2MgTTnqonhuelIqMp18-ZjOni86-SlesEsVVU87cVsQjLQn651nHfBFt2xL7z8Hg3t8mtht/w421-h316/91A4F9A0-959E-4783-9696-B84BFFA23BDB.jpeg" width="421" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">All you do is package the ingredients, seal, and label with the date and cooking instructions. And there you go with a lovely easy meal on a busy day. Just opt in your slow cooker, frozen or defrosted, it works well either way.</div><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Olive Tree Genealogyhttp://www.blogger.com/profile/02381110998759242462noreply@blogger.com0tag:blogger.com,1999:blog-116743270007537655.post-2531845490090691082019-02-28T14:00:00.000-08:002019-02-28T14:00:12.982-08:00Kak's Best Ever Potato Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinOL4Fa1iGxxDfOaR7PWeBCUZnUG7rAWlwt6o9rlBz-7ooJpZsvFStfeb7LJTkGJrq1igR3umd5Kz8eRh-mlo7ySfehFtPymzVD_ocwo5kPzNs_VODNZNzYKEDk1R_7Or7AONPw2vAmzvo/s1600/potato-895006_640.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinOL4Fa1iGxxDfOaR7PWeBCUZnUG7rAWlwt6o9rlBz-7ooJpZsvFStfeb7LJTkGJrq1igR3umd5Kz8eRh-mlo7ySfehFtPymzVD_ocwo5kPzNs_VODNZNzYKEDk1R_7Or7AONPw2vAmzvo/s400/potato-895006_640.jpg" width="400" /></a><i>My husband's grandmother gave me this recipe and it's one of the best Potato Salad's I've ever had. </i><br />
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<i>I watched her make it and she mixed everything in the same pot the potatoes were cooked in - with the heat on as low as it will go. </i><br />
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<i>She insisted that the potatoes must be dry after being drained from the water and that this is the only method that works to create the best potato salad.</i>
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<b>Potato Salad a la Kak</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjegUlnNxb0wDZZYuFoIlRiEeqg9nCNn418W3YX0fnbVTjFrix8MUh-PVVG__ncllszzKM1kNNeckx9nIkO3uFSX7QmiSBVrOOp_pz19KfbVxmNn7KZdtYVkT1dgk1dj1OWeL6PEPX2vh2o/s1600/agriculture-72254_640.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="426" data-original-width="640" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjegUlnNxb0wDZZYuFoIlRiEeqg9nCNn418W3YX0fnbVTjFrix8MUh-PVVG__ncllszzKM1kNNeckx9nIkO3uFSX7QmiSBVrOOp_pz19KfbVxmNn7KZdtYVkT1dgk1dj1OWeL6PEPX2vh2o/s320/agriculture-72254_640.jpg" width="320" /></a></div>
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Cook 6 big potatoes in boiling water for about 20 minutes. Drain them. They must be very dry (see my note above). Break the potatoes up with a fork (rough chunked)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqda1uWEWXpxTmFc_Vt7KQcZjKz4gO26FONyXsPLRGYzPKi_RQNVXq8Co-IV1jBt0VGh_vFugEehCxXDhZ70piYCNctftzgAqOgmyRty_w6fo6Iu6iu8Z_oyOFcxdnJH3KHFoWDm-VfENw/s1600/eggs-875255_640.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="426" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqda1uWEWXpxTmFc_Vt7KQcZjKz4gO26FONyXsPLRGYzPKi_RQNVXq8Co-IV1jBt0VGh_vFugEehCxXDhZ70piYCNctftzgAqOgmyRty_w6fo6Iu6iu8Z_oyOFcxdnJH3KHFoWDm-VfENw/s400/eggs-875255_640.jpg" width="400" /></a></div>
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Cook 4-6 eggs hard boiled and chop them up roughly.
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Add about 4 Tbsp of Mayonnaise, salt and pepper to taste and about 1/4 tsp Dry mustard for zip.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqAzQx7biXnwq_TB5gq8tY70oXGa7WLIsydKfiAPp15re3p0hj5OR3YV3pX8nmDZQWnB5mA3pZ0SUiaO27u6n3tR6FoBm-4pbSA0UDX9a8gGWp3I2t1EEY4INAczkzKnx-qe66y0asjrif/s1600/Green+onions+2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqAzQx7biXnwq_TB5gq8tY70oXGa7WLIsydKfiAPp15re3p0hj5OR3YV3pX8nmDZQWnB5mA3pZ0SUiaO27u6n3tR6FoBm-4pbSA0UDX9a8gGWp3I2t1EEY4INAczkzKnx-qe66y0asjrif/s400/Green+onions+2.png" width="400" /></a></div>
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Chop up green onions (about 2) and thinly slice 1 celery stalk. Mix everything in with the potatoes and serve cold.
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<br />Lorine aka Olliehttp://www.blogger.com/profile/11999988427497728623noreply@blogger.com0tag:blogger.com,1999:blog-116743270007537655.post-91793894959372517492019-02-19T13:40:00.000-08:002019-02-19T13:40:10.792-08:00Sausage Cauliflower Soup with Zucchini & Potatoes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZWegEVfzCHzUHc9cipDEoF8c4MMJGo8sVMmeF5rOlUE9hsB5dVkhxJO4kQXwBq1fmG-XJ6Bc4qbjYPPXycBKx7ENOb4RH7Q5hBTEfWjPH7syDkrhKipLQLdXwFGl_hMHAyEJuh1H3MVFF/s1600/recipe+Tuscany+Soup+best.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="367" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZWegEVfzCHzUHc9cipDEoF8c4MMJGo8sVMmeF5rOlUE9hsB5dVkhxJO4kQXwBq1fmG-XJ6Bc4qbjYPPXycBKx7ENOb4RH7Q5hBTEfWjPH7syDkrhKipLQLdXwFGl_hMHAyEJuh1H3MVFF/s400/recipe+Tuscany+Soup+best.jpg" width="400" /></a>One pot meals are the best! Quick, easy, and yes they can be delicious.<br />
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I am a huge fan of soups - there's nothing better than a mug of thick hearty soup on a cold fall or winter day.<br />
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Recently I found a recipe for <a href="https://amzn.to/2Ec9Rya" target="_blank">Instant Pot</a> Zuppa Toscana Soup.<br />
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It sounded good but it was low-carb which I didn't want. It called for kale which I can't eat, and coconut milk (another no-no for me). So I hunted around and found a few other similar recipes.<br />
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I love combining recipes, taking bits and pieces from each, and incorporating my own tweaks. So here is what I ended up making and it is totally delicious! And best of all I got to use my wonderful <a href="https://amzn.to/2Ec9Rya" target="_blank">Instant Pot</a> . I don't know how I functioned before I had one.<br />
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<b>Ingredients</b><br />
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<ul>
<li>1 lb. mild sausage, removed from casing </li>
<li>4 pieces of maple-flavoured bacon, diced </li>
<li>1 sweet onion, diced </li>
<li>1 4inch piece of the white part of a leek, chopped </li>
<li>2 garlic cloves, thinly sliced </li>
<li>3 carrots, sliced into coins </li>
<li>1 red pepper, cut into inch long strips </li>
<li>1 head of cauliflower, cut into florets </li>
<li>1/2 head of broccoli, cut into florets </li>
<li>1 cup of frozen hash browns (or potatoes, peeled and cut into small chunks) </li>
<li>4-5 cups chicken stock </li>
<li>1/2 teaspoon thyme </li>
<li>1/2 teaspoon <a href="https://amzn.to/2EcBmaO" target="_blank">Fine Herbes</a> </li>
<li>3/4 teaspoon basil </li>
<li>1 small zucchini cut in half lengthwise and then 1/2 inch slices</li>
<li>1 cup milk - any kind you like </li>
</ul>
<b>Instructions</b><br />
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Prep all the vegetables<b> </b>as described above.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAj2KPu07p9bDXHVQJvnTDupeA9241jogeVo1L9kP-tcvcnI13apBczcZx_4so4UGhGVICusFJ0LLP2NIEQHemrSK-yw2DpdtkpGpSHXKG2UCPibJwr5H6DuUNO2bG6Wx6fAaLBQO4v8se/s1600/Sausage+Cauli+Meal+prep+vegeys.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAj2KPu07p9bDXHVQJvnTDupeA9241jogeVo1L9kP-tcvcnI13apBczcZx_4so4UGhGVICusFJ0LLP2NIEQHemrSK-yw2DpdtkpGpSHXKG2UCPibJwr5H6DuUNO2bG6Wx6fAaLBQO4v8se/s400/Sausage+Cauli+Meal+prep+vegeys.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All the vegetables prepped</td></tr>
</tbody></table>
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Remove the sausages from their casing and brown them in your Instant Pot set to saute. Break the meat apart as it browns. This will take about 5 minutes. When the pink is gone, remove them with a slotted spoon and set aside.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioaMBU2ckCIAjSDG1g_K7PoIV-65A91nOhO9nef747wdmYc28z2dK7zRb2zXuUsgQCoQsBySuDu2WM2xFRew4GkHyqrJB-B1uCioU_3l1huVDzMnSs-VjASNJYmmIntH_WFl2FEuK6pCoO/s1600/saute+sausage.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioaMBU2ckCIAjSDG1g_K7PoIV-65A91nOhO9nef747wdmYc28z2dK7zRb2zXuUsgQCoQsBySuDu2WM2xFRew4GkHyqrJB-B1uCioU_3l1huVDzMnSs-VjASNJYmmIntH_WFl2FEuK6pCoO/s400/saute+sausage.png" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Breaking up the Sausage </td></tr>
</tbody></table>
Add the bacon slices to the pot and saute for about 3 minutes. Remove and set aside until they cool, then cut them into small pieces.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXkdIEu-4Tk9ufDgP7FX9lQYjU5V5g2x6-2f4SUQte9EVrigiS9Ma_TtD53HxTNhW_fYYQiPWAmmKAaR3xmNc0G0NwFPleZm1JlnYCR4rUIbHIBfsk6GPW6IDZSXlKIE7ML_zkmzg3qptr/s1600/Sausage+Cauli+Meal++onions+leeks.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXkdIEu-4Tk9ufDgP7FX9lQYjU5V5g2x6-2f4SUQte9EVrigiS9Ma_TtD53HxTNhW_fYYQiPWAmmKAaR3xmNc0G0NwFPleZm1JlnYCR4rUIbHIBfsk6GPW6IDZSXlKIE7ML_zkmzg3qptr/s400/Sausage+Cauli+Meal++onions+leeks.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Onion and leeks ready for pot</td></tr>
</tbody></table>
Now add the onions and leeks to the bacon fat in the pot and saute them until they are translucent. Add olive oil if you need more oil.<b> </b><br />
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Cancel the saute mode and put all the ingredients into the instant pot except the zucchini and milk. Stir everything and put the cover on. Be sure to set to Sealing. Set to manual pressure for 8 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9WnggPLnoKGfiMO8-jIsP2q5mcbnWHCJKkUArkK3WAaBTYE20xYN4a8ZgrK3wWa3AvmjmBmGXD0aKZ_2uDuNAlEG4bkSOF3vtDj8sHFMRJNilJJddfhRcXGO-GtBrNCAZZEeMj1MIabtX/s1600/Sausage+Cauli+Meal++in+Instant+Pot.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9WnggPLnoKGfiMO8-jIsP2q5mcbnWHCJKkUArkK3WAaBTYE20xYN4a8ZgrK3wWa3AvmjmBmGXD0aKZ_2uDuNAlEG4bkSOF3vtDj8sHFMRJNilJJddfhRcXGO-GtBrNCAZZEeMj1MIabtX/s400/Sausage+Cauli+Meal++in+Instant+Pot.JPG" width="300" /> </a></div>
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When the time is done, do a quick release for the pressure. When the button drops and you can remove the lid, add the zucchini and set to manual pressure for another 2 minutes. Do a natural release and when you can remove the lid, add the milk and saute for another 2 minutes.<br />
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You can choose to heat the milk in the microwave before you add it to the soup and if you do that, you don't need the last 2 minute saute.<br />
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This would work for a supper for a busy mom. You could prep the vegetables the day before, then have this ready and on the table for your hungry crew in less than half an hour. That gives you time to bake some Country Style biscuits to go with the soup.<br />
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Enjoy! <br />
Olive Tree Genealogyhttp://www.blogger.com/profile/02381110998759242462noreply@blogger.com0tag:blogger.com,1999:blog-116743270007537655.post-910981261179292812019-02-15T11:30:00.000-08:002019-02-15T11:30:05.627-08:00Gloria's Moroccan Island Chicken<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9MwOWi4FlSaXLbXqGONgnmuvf468sY0bPJCUHsnyBs1X4K1FBdkRiaMLELZfXgPl9bMZi0j0y2HKtsb-BkaadJob2WbQo6uZN_YzSbQVBHPtjSoc1aNDWWzQOY5349xBlV8T0OkX9gxZS/s1600/IslandChickenPlatebest-18.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9MwOWi4FlSaXLbXqGONgnmuvf468sY0bPJCUHsnyBs1X4K1FBdkRiaMLELZfXgPl9bMZi0j0y2HKtsb-BkaadJob2WbQo6uZN_YzSbQVBHPtjSoc1aNDWWzQOY5349xBlV8T0OkX9gxZS/s400/IslandChickenPlatebest-18.JPG" width="400" /></a><br />
This recipe came from my Moroccan sister-in-law. It was her mother's recipe originally.<br />
<br />
The Coriats were a French Jewish family who moved to Morocco in the 1940s, then to Canada. Gloria's mother was a wonderful cook but she guarded her recipes, refusing to share most of them. How Gloria obtained this recipe I don't know. But I'm glad she did!<br />
<br />
I've made a few small changes to the recipe, but it is mostly the original and is delicious!
<br />
<br />
<br />
<b>Ingredients</b><br />
5 onions
<br />
3 Tbps hot water
<br />
3 Tbsp Olive oil
<br />
2 Tbsp Honey
<br />
1 Tbsp Vinegar
<br />
1 Tbsp Coriander
<br />
1/2 cup hot water
<br />
1 1/2 oz raisins
<br />
1/2 cup wine
<br />
<br />
Cut the onions in four. Saute them in olive oil, then add 3 Tbsp hot water. Set aside.
<br />
<br />
Now brown the chicken (a whole chicken, or pieces, or breasts, whatever you prefer) in olive oil. Add the sauteed onion mixture, honey, vinegar, coriander and salt and pepper to taste
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Put all this in a pan with no lid and put in a warm oven for exactly 12 minutes. Add 1/2 cup hot water and the raisins. Cover and cook for 1 1/4 hour at 375'. If using chicken breasts, reduce the cooking time by 30 minutes.
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I like to make mashed potatoes and a green vegetable to go with this yummy dish.
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<br />Lorine aka Olliehttp://www.blogger.com/profile/11999988427497728623noreply@blogger.com0tag:blogger.com,1999:blog-116743270007537655.post-84891081342038387462019-02-12T13:30:00.000-08:002019-02-12T13:30:13.426-08:00Pasta Shells Stuffed With Crab<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi65YmwjkuTIeGnVzdqajDGQRFeJAkPaX82qWWMJsLpVI7Xqs2NivKAxbRlVPJxEB52ZvLOoyCgcsnqwHFy9zJHSctXDPsMqVe0cv5IZ_4ddVOQHvY1e5Ab_4reLpfNry8TuwNUjXL3sz3F/s1600/pasta+shells+crab+served.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi65YmwjkuTIeGnVzdqajDGQRFeJAkPaX82qWWMJsLpVI7Xqs2NivKAxbRlVPJxEB52ZvLOoyCgcsnqwHFy9zJHSctXDPsMqVe0cv5IZ_4ddVOQHvY1e5Ab_4reLpfNry8TuwNUjXL3sz3F/s400/pasta+shells+crab+served.jpg" width="372" /></a>I love crab. And lobster. I often make crab linguine, but this is a completely different way to use crab.<br />
<br />
It's easier to make this if you "cheat" and buy frozen fake crabmeat. I can buy it in my local grocery store and it's quite tasty. Usually it is pollock with a crab flavour.<br />
<br />
So here is what you need to make this yummy dish: <br />
<br />
1 box of Pasta Shells, large <br />
<br />
<b>Filling:</b> <br />
<br />
1 stalk celery<br />
<br />
1/2 sweet red pepper<br />
<br />
1 small onion<br />
<br />
1 package of crab flavoured Alaskan Pollock or 2 small tins of crabmeat<br />
<br />
<a href="https://amzn.to/2Tgd8RX" target="_blank">Old Bay Seasoning</a> to taste. I use about 1 tsp. You may prefer less, or more.<br />
<br />
Cottage Cheese - enough to moisten the crab and make the mixture malleable, about 3/4 - 1 cup<br />
<br />
1 beaten egg <br />
<br />
1/3 cup Parmesan Cheese<br />
<br />
2 cloves of garlic (thinly sliced or grated) <br />
<br />
<b>White Sauce:</b><br />
<br />
2 TBSP. butter <br />
2 TBSP. flour <br />
1/2 cup 35% cream <br />
1 cup of milk<br />
1/2 cup of Asiago-Parmesan-Romano grated cheese<br />
<br />
<b>Method</b> <br />
<br />
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Dice 1 stalk celery, 1/2 sweet red pepper and 1 small onion then saute it in a small amount of butter<br />
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Cube 1 package of Crab or 2 tins of crab. I use frozen crab flavoured Alaskan Pollock<br />
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Mix the crab, Old Bay Seasoning, Cottage Cheese, 1 beaten egg, 1/3 cup Parmesan Cheese and 2 cloves of garlic (thinly sliced or grated)<br />
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Cook the pasta shells in boiling salted water for 8-9 minutes until soft. Drain and set aside to cool slightly.<br />
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Stuff each shell with 2 Tbsp. of the Crab Mixture. Set the shells in a buttered 9x12 lasagne dish. <br />
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Make a <a href="http://olliesyummyinyourtummy.blogspot.com/2010/07/white-sauce-easy-ollie-way.html" target="_blank">white sauce</a> with butter, flour, 35% cream, 1 cup of milk and 1/2 cup of Asiago-Parmesan-Romano grated cheese. <br />
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Use a thickener if the sauce doesn't thicken enough to suit you. I use Veloutine as I love it!<br />
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Pour about 3/4 of the sauce over the top of the shells, cover with tin foil and bake in 350' oven for 20 minutes. Remove foil and bake another 8-15 minutes, until tops are just starting to brown. Take out of oven and pour rest of reheated sauce over the top. This recipe makes 28 shells.<br />
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Olive Tree Genealogyhttp://www.blogger.com/profile/02381110998759242462noreply@blogger.com0tag:blogger.com,1999:blog-116743270007537655.post-33313497900924378842019-02-08T10:30:00.000-08:002019-02-08T10:30:03.383-08:00Tortellini Soup with Leeks & Carrots<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIbE5uuAWOPAGYdlmTDGkYViVWeGFH_Qb1o-gbdkrfMxL4V2T92hf70Z79xBzJXe-bzQbj1a6Z6SS5Tx4_JobEZbJwtDAqDyVTUnDwfnJxl4Usz0dt4nXr4T5LHgOH7tOXSfDjK1jn-I8Y/s1600/Soup+Tortellini+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIbE5uuAWOPAGYdlmTDGkYViVWeGFH_Qb1o-gbdkrfMxL4V2T92hf70Z79xBzJXe-bzQbj1a6Z6SS5Tx4_JobEZbJwtDAqDyVTUnDwfnJxl4Usz0dt4nXr4T5LHgOH7tOXSfDjK1jn-I8Y/s400/Soup+Tortellini+1.JPG" width="300" /></a>Serves 4<br />
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<b>Ingredients</b><br />
<br />
2 medium leeks<br />
1 Tbs. unsalted butter<br />
3 cloves garlic, finely chopped or crushed<br />
1 medium carrot, peeled and finely diced<br />
1 stalk celery, diced<br />
1 cup yellow and green frozen beans, diced <br />
Kosher salt to taste<br />
Pepper to taste <br />
5 cups chicken broth<br />
8 oz. frozen cheese tortellini<br />
1/4 cup freshly grated Parmigiano-Reggiano<br />
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<b>Method</b><br />
<br />
Trim the roots and dark green leaves from the leeks. Slice the white and light green part in half lengthwise and then slice the halves thinly crosswise. Rinse well and drain.<br />
<br />
Melt the butter in a 4-qt. saucepan over medium heat. Add the garlic, leeks, beans, and carrot. Season with a couple pinches of salt and cook, stirring occasionally, until tender, 5 to 7 minutes. It’s fine if the vegetables brown lightly. <br />
<br />
Stir in about 1/4 tsp. pepper and cook for about 20 seconds, then add the chicken broth and bring to a boil.<br />
<br />
Add the tortellini and cook for 3 minutes. Reduce the heat to a simmer. Continue to simmer until the tortellini are cooked, 3 to 5 minutes.<br />
<br />
Adjust salt and pepper if required. Portion the soup into warm bowls, top each with some of the cheese, and serve.<br />
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<b>Make Ahead Tips</b><br />
<br />
You can make most of the soup ahead, but don’t add the tortellini until you’re ready to eat or they’ll become mushy.Olive Tree Genealogyhttp://www.blogger.com/profile/02381110998759242462noreply@blogger.com0tag:blogger.com,1999:blog-116743270007537655.post-43359416928848605512019-02-05T09:49:00.000-08:002019-02-05T09:49:00.543-08:00Loaded Leek Bacon Potato Soup<div class="separator" style="clear: both; text-align: center;">
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Potato soup is one of my all-time favourites. I'm hooked on Tim Horton's Potato Bacon soup and have tried over a dozen recipes to try to duplicate it. Sadly I have never been happy with the results. But finally I have created a potato soup recipe that suits me perfectly. No it is not like Tim Horton's at all but I like it better!<br />
<br />
<b></b>
I even cheat (rare for me to do) and use frozen hash browns and frozen diced onions when I am in a hurry. The recipe I've written out below is using those quick fixes which is why I'm labeling this as a "Busy Moms" recipe. If you have an <a href="https://amzn.to/2WjLoOj" target="_blank">Instant Pot</a> (and you should have one in your kitchen!) this will be ready in 30 minutes. Serve it with a side salad and hot rolls and there's a quick, easy meal for your family. <br />
<b></b><br />
<b> </b><br />
<b>Ingredients</b><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl_84fCAoqBCgLqFT4_i7kTJ34PoNKnJEwh8kqtMX2zs0i2ScxBzHFK8BzuKQQqUd0EhP7koLh2Y3MKdSZmE0m6iIEuFSHF5EUaHtIwgk6V_dSb57eNIYRkEqpxQAm01sASNZMXRNaw1KJ/s1600/IMG_0579.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl_84fCAoqBCgLqFT4_i7kTJ34PoNKnJEwh8kqtMX2zs0i2ScxBzHFK8BzuKQQqUd0EhP7koLh2Y3MKdSZmE0m6iIEuFSHF5EUaHtIwgk6V_dSb57eNIYRkEqpxQAm01sASNZMXRNaw1KJ/s400/IMG_0579.JPG" width="300" /></a><br />
* 4 cups diced uncooked potatoes or frozen hash browns<br />
* 2-3 cans (14-1/2 ounces each) chicken broth (21 oz) 10 oz (I did 1 1/2 c)<br />
* 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted (you can also use cream of celery or cream of potato if you prefer)<br />
* 1/3 cup chopped onion <br />
* 1/2 c. diced leeks<br />
* 1/4 teaspoon pepper<br />
* 1/2 tsp salt<br />
* 1/2 tsp marjoram<br />
* 1/4 package (2 ounces) cream cheese, cubed <br />
* 1/4 pound sliced bacon, sauteed slightly, then roughly diced<br />
* Minced chives or green onions, optional<br />
<br />
<br />
<br />
<br />
<b>Method</b><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdsqx5hIw9lXkaBNaszjVKTvWl9gtuP9zh9MPyVEUPHcAHrVfpuDZOEzTGxkL3dlITEb8Xz5U4eHLZpa49GhhUCBHzsvnmePI2hN0iqPme8egdLUJQTTDiuSnSdZgeMgakDe_dxqnxs8S8/s1600/IMG_0580.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdsqx5hIw9lXkaBNaszjVKTvWl9gtuP9zh9MPyVEUPHcAHrVfpuDZOEzTGxkL3dlITEb8Xz5U4eHLZpa49GhhUCBHzsvnmePI2hN0iqPme8egdLUJQTTDiuSnSdZgeMgakDe_dxqnxs8S8/s400/IMG_0580.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bacon sauteed and chopped, frozen onions ready for the pot</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
Saute the bacon slightly then rough dice it. Toss in your pot. Slice the leeks, cut into quarters lengthwise, wash thoroughly, then rough dice. Toss in the pot with the bacon. Now add everything else.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLc2jx-H9rQeu3Jw0Hb1QnYQIu2DgpPn2UdHzo8tO3jty4-NpMLcv9BVfCVpvefgdP12CwHHLWjVfR9q8nSaBfDCFMOgPrsuKWmziFC22E3cN25JLLSSZ3ednnFOgGX_5L2p2e9Vtlbcb6/s1600/IMG_0586.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLc2jx-H9rQeu3Jw0Hb1QnYQIu2DgpPn2UdHzo8tO3jty4-NpMLcv9BVfCVpvefgdP12CwHHLWjVfR9q8nSaBfDCFMOgPrsuKWmziFC22E3cN25JLLSSZ3ednnFOgGX_5L2p2e9Vtlbcb6/s400/IMG_0586.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">In the pot, ready to start cooking</td></tr>
</tbody></table>
<br />
After I add the cream soup, I put the chicken broth into it, starting with 2 cans. Then I add broth as needed to cover the ingredients (plus a bit more). You can see that in my instant pot the level of the soup comes up to about 6 cups <br />
<br />
<b>Instant Pot Directions</b><br />
<br />
Use a 6 quart pot. Set to sealing, use manual pressure and set to 10 minutes. I like to natural release which allows the soup to keep cooking slightly. You can quick release instead but watch and if the soup starts to spatter out the vent, close it again and let it go to natural release<br />
<b> </b><br />
<b>Slow Cooker Directions</b><br />
<br />
You need a 5-qt. slow cooker. Cover and cook on low for 3-4 hours unless you are using raw potatoes then you will have to increase the cook time by about 2 hours.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeMpvrEyJkSzD6SOx-9cIKvQi4xEjAdT9CPyyXCSZbd_nVQOHUBQM7ADAwOPvK9b-I4hkEzgMoH3FE0r3gI44yI0HhJFetwrNLQJQyyCSKn_qBA6CFooVDXXgr3KRRwIbIXbO9IypzjL-r/s1600/IMG_0589.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeMpvrEyJkSzD6SOx-9cIKvQi4xEjAdT9CPyyXCSZbd_nVQOHUBQM7ADAwOPvK9b-I4hkEzgMoH3FE0r3gI44yI0HhJFetwrNLQJQyyCSKn_qBA6CFooVDXXgr3KRRwIbIXbO9IypzjL-r/s400/IMG_0589.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Soup is done</td></tr>
</tbody></table>
<br />
<br />
<b>Final Step</b> <br />
<br />
After soup is cooked, add about 1/4 - 1/2 cup of 2% milk. Blend with Immersion blender or in blender. I like my <a href="https://amzn.to/2WmtNFk" target="_blank">Ninja blende</a>r - it's fast and does an amazing job of making a smooth mixture. When I bought mine several years ago it came with a mini-Ninja which is fantastic<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTghaEDHSCI5k8QxWDvoCaIND4mc1cf4YKNTbzyj_t_JxoXoL1kw_F4BI_gWI4W_JaVmFm04w6RxR3N3qRWTnixkjGiesxPx1-tHe7XNBwz0gqv89laI90qXiuIf1kFzeg73gzruuytK-y/s1600/IMG_0590.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTghaEDHSCI5k8QxWDvoCaIND4mc1cf4YKNTbzyj_t_JxoXoL1kw_F4BI_gWI4W_JaVmFm04w6RxR3N3qRWTnixkjGiesxPx1-tHe7XNBwz0gqv89laI90qXiuIf1kFzeg73gzruuytK-y/s400/IMG_0590.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Soup is blended, ready to add milk</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpn3VGYajVUDVYcQZ1-oJahD_hyqpRX6KdQljkCHGoqprfE3cD4z3svMzurmPaoZC3ouwopTX1DrRpOaphLqH38HYo6Nocm3ooeSD3MQsm7wnZqrMyrOfna2lOrFaSuXfZHZQShmyEWYF0/s1600/IMG_0591+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpn3VGYajVUDVYcQZ1-oJahD_hyqpRX6KdQljkCHGoqprfE3cD4z3svMzurmPaoZC3ouwopTX1DrRpOaphLqH38HYo6Nocm3ooeSD3MQsm7wnZqrMyrOfna2lOrFaSuXfZHZQShmyEWYF0/s400/IMG_0591+2.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beautiful smooth soup!</td></tr>
</tbody></table>
Garnish with chopped chives or chopped green onions if you wish, and serve with rolls and a salad for a complete meal<br />
<br />
<br />Olive Tree Genealogyhttp://www.blogger.com/profile/02381110998759242462noreply@blogger.com0tag:blogger.com,1999:blog-116743270007537655.post-73901219541724176192019-02-01T10:04:00.000-08:002019-02-01T10:04:03.159-08:00Oh So Yummy French Onion Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik__LH7h9uSQaE2CDdyId7pd7FXWiS9ZnJRXYwF4oaZCkoVnJxbp2gLe9vmWoXh1_WMeneOlShg98sRULu-fWxpHSQWEoNSaY3KbR0r24Y3SZCvRTH5kOszJWnBiaxbOkUzLLi92gmXYkd/s1600/French+onion+in+white.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik__LH7h9uSQaE2CDdyId7pd7FXWiS9ZnJRXYwF4oaZCkoVnJxbp2gLe9vmWoXh1_WMeneOlShg98sRULu-fWxpHSQWEoNSaY3KbR0r24Y3SZCvRTH5kOszJWnBiaxbOkUzLLi92gmXYkd/s400/French+onion+in+white.png" width="400" /></a>
Yesterday I made <a href="http://olliesyummyinyourtummy.blogspot.com/2015/11/carmelized-onions-easy-way.html" target="_blank">caramelized onions</a> in one of my smaller <a href="https://amzn.to/2Tj0SQD" target="_blank">slow cookers</a>. My house smelled amazing as the onions simmered on low all day. <br />
<br />
Today I am making French Onion soup in the slow cooker because I want those flavours to meld and my house to smell divine all day.<br />
<br />
I'm also using my automatic <a href="https://amzn.to/2Upja37" target="_blank">bread maker machine</a> to do a fairly quick and easy loaf to have with that soup. There's nothing I like better than a good meal that didn't take me hours of standing to prepare!<br />
<br />
My husband is working outside on this cold blustery day and when he finally gets home he's going to be freezing. I can't think of anything nice than a steaming bowl of French Onion soup with homemade bread to warm him up.<br />
<br />
Here's what you need to make some too.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6zJ_WL2mITVpMI_aju10gDAlbVTTW3rzzZuLZOQPP7n-I5QyRl9EgXp1Wcql0_ETkKABRKXDUYHVBpk1koKWGuZRwgj8d1kaxAcKmZha1HVyn_KpcBeuR2sNj09FxMmA1MaBwcLPyH2rA/s1600/French+Onion+Soup+Ingredients.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6zJ_WL2mITVpMI_aju10gDAlbVTTW3rzzZuLZOQPP7n-I5QyRl9EgXp1Wcql0_ETkKABRKXDUYHVBpk1koKWGuZRwgj8d1kaxAcKmZha1HVyn_KpcBeuR2sNj09FxMmA1MaBwcLPyH2rA/s400/French+Onion+Soup+Ingredients.JPG" width="400" /></a></div>
For two big bowls or mugs you need 3 and 1/2 cups of beef broth plus 1/2 cup of the juice made when you caramelized those onions yesterday. Put that in your pot and add about 1 and 1/2 overflowing cup of caramelized onions (or more if you like!) Add 1 tsp of white sugar and 1 TBSP of good sherry. Optional if you like a little more "bite" in your soup: Add a teaspoon of Worcestershire.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzH0HRqbeK_ZoX7unM0nTr6Pl3volbBPg9tqT2Qr-60ZsHtVq7EOXkF4381NG6ZZ__T2eolCIBsUs8AD0UDy_Lt0s9hObV7t6PpA7o7Xtx-l9Ac9bCHaY4vThJQAXenl6ZVawsU3drm5e2/s1600/French+Onion+Soup+in+Pot.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzH0HRqbeK_ZoX7unM0nTr6Pl3volbBPg9tqT2Qr-60ZsHtVq7EOXkF4381NG6ZZ__T2eolCIBsUs8AD0UDy_Lt0s9hObV7t6PpA7o7Xtx-l9Ac9bCHaY4vThJQAXenl6ZVawsU3drm5e2/s400/French+Onion+Soup+in+Pot.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">In the pot ready to start simmering</td></tr>
</tbody></table>
<br />
That's it. Mix it together and set your crockpot to low. Let it simmer for about 6 hours.<br />
<br />
When it's done, pour the soup into French Soup bowls if you have them, cut off a big chunk of that lovely homemade bread (you can cheat and buy a French or Cocktail stick at the bakery) then top it all with Gruyere cheese. I admit I used Cheddar in my most recent batch and it was still yummy!<br />
<br />
Broil in oven for about 5 minutes or until cheese melts. Dig in!Olive Tree Genealogyhttp://www.blogger.com/profile/02381110998759242462noreply@blogger.com0tag:blogger.com,1999:blog-116743270007537655.post-37670403936189933972019-01-29T08:53:00.000-08:002019-01-29T08:53:09.974-08:00Parmesan Cheese Carrot Fries<div>
<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDzCEcKcr7hRf7Spg-Ip2DEj_Lhq0c83iC5FUyK4hYSX8W3sHQmPdILHwVfWPFPqkYWZ41ojj0ruB28yya2UaPjB1y-wllAkVaIINODOieHslZMy6vj4lzG4GsE6uxC3vIs5qe1M5lgdv9/s1600/29872986_10155592298647815_7260093730864252734_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDzCEcKcr7hRf7Spg-Ip2DEj_Lhq0c83iC5FUyK4hYSX8W3sHQmPdILHwVfWPFPqkYWZ41ojj0ruB28yya2UaPjB1y-wllAkVaIINODOieHslZMy6vj4lzG4GsE6uxC3vIs5qe1M5lgdv9/s400/29872986_10155592298647815_7260093730864252734_o.jpg" width="297" /></a>One of my favourite sides is parmesan cheese carrot fries that I make in my <a href="https://amzn.to/2FOCdAE" target="_blank">Air Fryer</a> (another
appliance I could not live without!)<br />
<br />
These fries are so good and taste nothing like carrots! So if you have a child who hates carrots, cooked or raw, try serving these. Since they are "fried" in an Air Fryer using very little fat, and never sitting in the fat, they are also healthy.<br />
<br />
Trying to convince my mother-in-law how good these little treats are, I lugged my Air Fryer to her house and made them. She loved them so much, she bought an Air Fryer and now eats them almost every day. Success! <br />
<br />
<br />
<br />
After a great deal of research on the best Air Fryers, I purchased the Philips version pictured below.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://www.amazon.com/Philips-Digital-Multi-Cooker-AirFryer-Technology/dp/B079NFFZZB/ref=as_li_ss_il?s=home-garden&ie=UTF8&qid=1548434789&sr=1-1-spons&keywords=air+fryer&refinements=p_89:Philips&psc=1&smid=A12C66FNRC0H9O&linkCode=li2&tag=theolivetreegene&linkId=aca92a34364654b06ce54b689709715d&language=en_US" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" height="320" src="//ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=B079NFFZZB&Format=_SL160_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=theolivetreegene&language=en_US" width="320" /></a></div>
<img alt="" border="0" height="1" src="https://ir-na.amazon-adsystem.com/e/ir?t=theolivetreegene&language=en_US&l=li2&o=1&a=B079NFFZZB" style="border: none !important; margin: 0px !important;" width="1" /><br />
<br />
<b>Ingredients and Method</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwu8-RY7Cjjs-KAiXjucFHWL4bzaIdKB4G7lWME6cDwLSx2zDBMix0uWjKNAKe8A3lXhT6qmIkqi0jC0STKbeAp6i9u-382Q23K5sc4aNnDZOvzs-nlk5YJCh3yNGu2ywSgoTCZzttT9CR/s1600/Recipe+carrot.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwu8-RY7Cjjs-KAiXjucFHWL4bzaIdKB4G7lWME6cDwLSx2zDBMix0uWjKNAKe8A3lXhT6qmIkqi0jC0STKbeAp6i9u-382Q23K5sc4aNnDZOvzs-nlk5YJCh3yNGu2ywSgoTCZzttT9CR/s400/Recipe+carrot.jpeg" width="300" /></a></div>
Peel and cut 4 carrots in matchstick pieces
and toss in 1 TBSP of extra virgin olive oil, 2 garlic cloves mashed,
and enough grated Parmesan cheese to coat. Mix well.<br />
<br />
It's best to scoop the carrot sticks
out of the oil using a slotted spoon. Here's my must-have slotted spoon
that has pride of place in my kitchen.<br />
<br />
Place the drained carrots in the air fryer
basket, set temperature to 350' and 10 minutes. After 10 minutes, remove
basket, stir fries, and set for another 5-10 minutes.<br />
<br />
Serve them hot, on their own, or with a dipping sauce of your choice. Olive Tree Genealogyhttp://www.blogger.com/profile/02381110998759242462noreply@blogger.com0tag:blogger.com,1999:blog-116743270007537655.post-20850424716855409922019-01-27T16:24:00.000-08:002019-01-27T16:24:35.838-08:00Asparagus-Cheese Ravioli with Alfredo Sauce<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKafLFf0Q3xqs19o1E-MQlgC9L7QjJoubwL5ukVaShdw0eqJot0BayrTyIaM5q5b44GZ70FwMlH4Ya3cW309ZzUoKVJ3wDRwuZC2IOX85p5a7RK-PiiI5YKE2M-OBQTJ0AQ1GpImwg2Kc/s1600/Ravioli+Asparagus+cheese.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Asparagus-Cheese Ravioli" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKafLFf0Q3xqs19o1E-MQlgC9L7QjJoubwL5ukVaShdw0eqJot0BayrTyIaM5q5b44GZ70FwMlH4Ya3cW309ZzUoKVJ3wDRwuZC2IOX85p5a7RK-PiiI5YKE2M-OBQTJ0AQ1GpImwg2Kc/s400/Ravioli+Asparagus+cheese.jpg" title="Asparagus-Cheese Ravioli" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Asparagus-Cheese Ravioli with Alfredo Sauce</td></tr>
</tbody></table>
There's nothing yummier than Ravioli. I don't care what it's stuffed with, it's delicious! <br />
<br />
One of my favourites is Asparagus Cheese Ravioli smothered with a homemade Alfredo Sauce. Serve that with a Caesar Salad and your friends and family will be oohing and aahing over the meal.<br />
<br />
There are two stages to this recipe. First the filling. It's best to make it first so it can cool a bit while you make the pasta for the Ravioli but don't worry, it's easy! The best part of this is that after you make the pasta, you can freeze it and cook it later if you want. I'll explain how to do that later.<br />
<br />
<b>Filling:</b><br />
<ul class="ingredientsList first no-header">
<li class="ingredient"><span itemprop="ingredients">1 pound asparagus, trimmed</span></li>
<li class="ingredient"><span itemprop="ingredients">5 cups chicken stock</span></li>
<li class="ingredient"><span itemprop="ingredients">1/4 cup grated Parmesan</span></li>
<li class="ingredient"><span itemprop="ingredients">1/4 cup mascarpone</span></li>
<li class="ingredient"><span itemprop="ingredients">1 teaspoon grated lemon zest</span></li>
<li class="ingredient"><span itemprop="ingredients">1/2 teaspoon each salt and pepper </span></li>
</ul>
<b>Method:</b> Trim asparagus ends and reserve the tips. Cook the middle part of the stem in chicken stock by bringing to a boil on the stove and simmering for about 5 minutes. Drain (reserve the stock) and cool slightly. Using your blender, puree the cooled asparagus, Parmesan, mascarpone, zest and 1/2 tsp each salt and pepper. I like my <a href="https://amzn.to/2WmtNFk" target="_blank">Ninja blende</a>r - it's fast and does an amazing job of making a smooth mixture. Set aside.<br />
<br />
<b>Pastry:</b><br />
<ul class="ingredientsList first no-header">
<li class="ingredient"><span itemprop="ingredients">1 & 1/4 cup all-purpose flour</span></li>
<li class="ingredient"><span itemprop="ingredients">1/2 teaspoon salt</span></li>
<li class="ingredient"><span itemprop="ingredients">2 large egg yolks</span></li>
<li class="ingredient"><span itemprop="ingredients">1 1/2 tablespoons extra-virgin olive oil</span></li>
<li class="ingredient"><span itemprop="ingredients">1/4 cup water</span></li>
</ul>
<b>Method: </b><br />
<br />
Blend all dough ingredients in a food processor until mixture
just begins to form a ball. Knead dough on a lightly floured surface, adding only as much additional flour as necessary to keep dough
from sticking, until smooth and elastic. This takes about6 to 8 minutes. Wrap dough in
plastic wrap and let it rest at room temperature 1 hour.<br />
<br />
You can stop and put the wrapped dough in the refrigerator overnight if you want. Let it come to room temperature before continuing on. If you just want to keep going, here's the next stage: <br />
<br />
Using a pasta machine, set rollers of pasta machine on widest setting. Feed
rectangle, short side first, through rollers. Fold rectangle in
thirds and feed it, short side first, through rollers.
Repeat 6 or 7 more times, folding dough in thirds and feeding it
through rollers, short side first each time, dusting with flour to
prevent sticking if necessary.<br />
<br />
Turn dial to next (narrower) setting and feed dough
through rollers without folding, short side first. Continue to feed
dough through without folding, making space between rollers narrower
each time, until the second- or third-narrowest setting is used. Do not
roll too thin or pasta will tear when filled.<br />
<br />
Cut pasta sheet in half, length-wise. Set one half aside. Lay the other half on a lightly floured surface or a towel. Using a Ravioli cutter, gently press it into the sheet of pasta, making a light indentation for each ravioli square. This helps guide you when you mound the filling into the center of each.<br />
<br />
Place one mounded teaspoon of the cooled filling on the pasta sheet in the center of each marked ravioli square. Work quickly or the pasta will dry out. When you have used all the filling (you should get about 24 ravioli from this), wet the edges of each ravioli square with water, then place the second pasta sheet on top and press down gently around the mounded filling to squeeze out trapped air.<br />
<br />
Now take your ravioli cutter and press firmly down on each ravioli square so that you have all your nice little ravioli squares cut out and ready to either cook or freeze.<br />
<br />
<br />
<br />
<br />
<br />Olive Tree Genealogyhttp://www.blogger.com/profile/02381110998759242462noreply@blogger.com0tag:blogger.com,1999:blog-116743270007537655.post-73937992320295235442019-01-25T10:30:00.000-08:002019-02-13T06:35:01.600-08:00My Favourite Cooking Tips and ToolsLately I've been thinking about some of my favourite (can't live without!) utensils and appliances in my kitchen. I'm going to make this an ongoing feature so I hope you find it helpful. <br />
<br />
Being a huge soup fan, I've been using my <a href="https://amzn.to/2UhGv6r" target="_blank">Instant-pot</a> almost daily. At first I admit I was afraid of it. But eventually I got my nerve up and eased into getting used to it. A few weeks later I was an ardent fan.<br />
<br />
<a href="https://www.amazon.com/Instant-Pot-Multi-Use-Programmable-Pressure/dp/B00FLYWNYQ/ref=as_li_ss_il?s=kitchen&ie=UTF8&qid=1548422235&sr=1-3&keywords=instapot&linkCode=li2&tag=theolivetreegene&linkId=38d3f8af4294e5d4e129827d8c350b07&language=en_US" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img border="0" height="317" src="//ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=B00FLYWNYQ&Format=_SL160_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=theolivetreegene&language=en_US" width="320" /></a><img alt="" border="0" height="1" src="https://ir-na.amazon-adsystem.com/e/ir?t=theolivetreegene&language=en_US&l=li2&o=1&a=B00FLYWNYQ" style="border: none !important; margin: 0px !important;" width="1" /> I have two - a 6 quart and a 3 quart. Here's the one I use the most - <a href="https://amzn.to/2B5nLjI" target="_blank"><span class="a-size-large" id="productTitle">Instant Pot DUO60</span></a><br />
<br />
<span class="a-size-large" id="productTitle">This one's for when I make stew, macaroni and cheese or other big pot meals. And of course my soups like <i><a href="http://olliesyummyinyourtummy.blogspot.com/2018/11/minestrone-soup-3-ways.html" target="_blank">Minestrone Three Ways</a></i> , or <i>Ham Corn Chowder</i> (recipe coming soon!) that I want to make in large quantities to freeze.</span><br />
<br />
<span class="a-size-large" id="productTitle">I use the smaller 3 quart for soups that don't freeze as well. I have a dynamite recipe for <a href="https://olliesyummyinyourtummy.blogspot.com/2019/02/loaded-leek-bacon-potato-soup.html" target="_blank"><i>Potato Leek Bacon soup</i></a> . I make that in my 3 quart - a few minutes and done! In fact I'm making it today as I've had a craving for it now for a few weeks. I confess that I have not eaten soup from a can for over 35 years. Homemade isn't that much work, especially if you make large quantities that you can freeze for when you get a cold rainy or snowy day and nothing will do but that wonderful comfort food.</span><br />
<span class="a-size-large" id="productTitle"> </span><span class="a-size-large" id="productTitle"> </span><br />
<span class="a-size-large" id="productTitle">Since I don't have a recipe for you today, let me leave you with a <a href="https://www.closetcooking.com/creamy-chicken-and-gnocchi-soup/https://www.cookingclassy.com/creamy-chicken-gnocchi-soup-olive-garden-copycat/" target="_blank">link</a> to a soup called </span><i>Creamy Chicken and Gnocchi Soup</i> that<span class="a-size-large" id="productTitle"> I'm going to try next week. Of course I'll tweak it and add the recipe here if I like the result, but here's the original in case you want to try it before I get to it.</span><br />
<br />Olive Tree Genealogyhttp://www.blogger.com/profile/02381110998759242462noreply@blogger.com0tag:blogger.com,1999:blog-116743270007537655.post-12816010516253023442019-01-22T08:23:00.000-08:002019-01-25T05:58:30.994-08:00Broccoli Carrot Soup with Cheddar Cheese<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi78mxjOPTp_a6glZ8T1JWrJkKW3EilFr23Gm9oT6auj9ppZAYrjHDmTKotDs9sxBsdPe0vgQkQFXtRIO3as5eDWI1JXFTAnaooQXxJ-P7Mqn-sZo6RkXUx4EVhojhOln5hQvd2Bt6m-Y4/s1600/Recipe+Brocolli+Carrot+Soup+with+Cheddar+Cheese.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi78mxjOPTp_a6glZ8T1JWrJkKW3EilFr23Gm9oT6auj9ppZAYrjHDmTKotDs9sxBsdPe0vgQkQFXtRIO3as5eDWI1JXFTAnaooQXxJ-P7Mqn-sZo6RkXUx4EVhojhOln5hQvd2Bt6m-Y4/s400/Recipe+Brocolli+Carrot+Soup+with+Cheddar+Cheese.JPG" width="300" /></a>I love soups, especially in the cool fall and cold winter months. In fact we make Sundays "Soup Sunday" where we have soup and either a sandwich or dumplings or rolls for supper.<br />
<br />
Consequently I'm always on the lookout for a new soup recipe to try. This one, from a book published in 2000 called <i>"<a href="https://amzn.to/2RGNh93" target="_blank">Company's Coming Greatest Hits Soups & Salads</a>"</i> looked intriguing so I created my own version.<br />
<br />
Sadly my photos of the preparation did not turn out but it's so easy to prep you won't even notice!<br />
<br />
<b>Ingredients:</b><br />
<br />
1 head of broccoli washed and roughly chopped into small chunks<br />
<br />
2 carrots peeled and thinly sliced - even thinner than julienne style<br />
<br />
<a href="https://amzn.to/2REhO7s" target="_blank">Veloutine</a>, white (Note that you can use flour in place of the Veloutine)<br />
<br />
1 cup of chicken stock<br />
<br />
1-2 cups of milk, depending on how runny or thick you want the soup to be<br />
<br />
Salt and pepper to taste<br />
<br />
1/2 tsp Tarragon<br />
<br />
1-2 cups of grated Cheddar Cheese (to taste)<br />
<br />
<b>Method:</b> <br />
<br />
Place the carrots in a large microwave proof dish,, add 2 Tbsp. of water and cover. Microwave for 3 minutes. Stir, replace cover and microwave another 3 minutes or until vegetables are fork tender.<br />
<br />
Add the brocolli to the carrots and water. Cover and microwave for another 3 minutes. Stir, replace cover and microwave another 2-3 minutes.<br />
<br />
Remove from microwave and transfer to a pot on the stove. Add 1 cup of milk. Stir. Put 1/2 cup of the chicken stock into a measuring cup, and add about 4 TBSP of Veloutine. Stir to combine, then add more chicken stock to the 1 cup measure. Pour over carrot mixture and stir.<br />
<br />
Slowly bring the mixture to a boil, stirring to prevent burning or sticking to the bottom of the pot. Simmer, stirring, as the mixture thickens. You can add more milk if you want more liquid. You can add more Veloutine, a tablespoon at a time, if you want your soup to be thicker.<br />
<br />
Once the soup has reached the consistency you like, add the cheese and stir. When melted, remove pot from heat and serve. This freezes well.<br />
<br />
<br />Lorine aka Olliehttp://www.blogger.com/profile/11999988427497728623noreply@blogger.com0tag:blogger.com,1999:blog-116743270007537655.post-32436097247671840242018-11-20T14:41:00.002-08:002019-01-25T05:58:31.041-08:00Minestrone Soup 3 Ways<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO5mMHKB5zzcFLMJjKJrM1m4u5i5shRMQBEP9dGy0k7yelt-iPj7C7OwMrTyFMdVhbjPR92Be6bo3SOE0zyvy32OR5FdoLqf7gdvBWSIh6f9DALdGuxnvLmPn3HtH1703hvpSNqMPnzDfr/s1600/IMG_6693.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO5mMHKB5zzcFLMJjKJrM1m4u5i5shRMQBEP9dGy0k7yelt-iPj7C7OwMrTyFMdVhbjPR92Be6bo3SOE0zyvy32OR5FdoLqf7gdvBWSIh6f9DALdGuxnvLmPn3HtH1703hvpSNqMPnzDfr/s400/IMG_6693.JPG" width="300" /></a>I love Minestrone soup. It's healthy. It's chock full of vegetables (and you can play with how many of each as well as which ones you use). It's filling and it can be served as a lunch or a dinner with rolls on the side.<br />
<br />
Over the years I've come up with my own personal Minestrone recipe.<br />
<br />
Sometimes I make it in a pot on the stove (takes about 45 minutes of cook time). Other times I throw it all in my slow cooker and put it on LOW for 6 hours. That makes my house smell amazing as it cooks all day! If I'm in a hurry I toss it in my Instant Pot, where it takes 8 minutes.<br />
<br />
So let's get right down to it! Here's what you need:<br />
<br />
<b>Ingredients</b><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkRfNv2WdDSM5QhAxu7DM4kGgvQaj2bwTJjsZxn_-v3nuLEA1ZpY9AiD-bE4BsdsVqVdDNq3-rhkQ0bCmvuGZ6hD1aSAG3V0YxDyu1agQJCXUqhcSKV-Q5lFxpEKWjufiY64vuprSfbo38/s1600/IMG_6683.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkRfNv2WdDSM5QhAxu7DM4kGgvQaj2bwTJjsZxn_-v3nuLEA1ZpY9AiD-bE4BsdsVqVdDNq3-rhkQ0bCmvuGZ6hD1aSAG3V0YxDyu1agQJCXUqhcSKV-Q5lFxpEKWjufiY64vuprSfbo38/s400/IMG_6683.JPG" width="300" /></a>1 Litre of Chicken Stock<br />
14 oz can of tomatoes<br />
small can of kidney (aka Cannellini) beans, white<br />
small can of kidney beans, red<br />
<br />
<br />
2 slices of bacon, diced and slightly cooked<br />
2 cloves of garlic, can be mashed or sliced<br />
1/2 c. frozen diced onions (can be fresh, diced)<br />
1/2 c. frozen hash browns (you can peel and dice potatoes if you prefer)<br />
1 large carrot, diced<br />
1 large celery stalk, diced<br />
1/2 c. zuchinni, chopped<br />
1/2 c. diced leeks (white part only) <br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiagbAOtDs-nWE5mbbBrG_RGgiRRlnruA-4bCJaZBrEeHFBGeCmbvn5T1COPYZ-sEaSFCC8hyphenhyphenglXRqAarevmWL62Is81AXHMbproQ4fn4XGzvvrqV6OPRQmZhespE_YjeaRqn2J3DL6fULI/s1600/IMG_6682.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiagbAOtDs-nWE5mbbBrG_RGgiRRlnruA-4bCJaZBrEeHFBGeCmbvn5T1COPYZ-sEaSFCC8hyphenhyphenglXRqAarevmWL62Is81AXHMbproQ4fn4XGzvvrqV6OPRQmZhespE_YjeaRqn2J3DL6fULI/s400/IMG_6682.JPG" width="300" /></a><br />
1/2 tsp. Italiano spice<br />
1/4 tsp salt<br />
1/4 tsp pepper<br />
1/2 tsp Oregano<br />
1/2 tsp Basil <br />
1 bay leaf <br />
1 TBSP. tomato paste<br />
<br />
<b>Optional:</b> 1/4 small cabbage, shredded. I am allergic to cabbage so I often substitute 1 c. Brussels sprouts, chopped fine<br />
<br />
You will also need 1 c. of uncooked Rotini Pasta and grated Parmesan cheese<br />
<br />
<br />
<br />
<br />
<br />
<b>Method:</b><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8BOBpJ-Ax6rB7v1stWYsz6W4m9olIHEpzHS3pxzeyPi2d_TpazsHe1iqL_pW4htTAeADsj442GObQ8z7o6KtWLFOg_o-O6s_fvXT4fVyPUbZ-O9q0g7ZXCpVU7thbWw-zKAwww1rzD0dM/s1600/IMG_6684.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8BOBpJ-Ax6rB7v1stWYsz6W4m9olIHEpzHS3pxzeyPi2d_TpazsHe1iqL_pW4htTAeADsj442GObQ8z7o6KtWLFOg_o-O6s_fvXT4fVyPUbZ-O9q0g7ZXCpVU7thbWw-zKAwww1rzD0dM/s400/IMG_6684.JPG" width="300" /></a></div>
<br />
Lightly cook the diced bacon. Set aside on a paper towel.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcc4O_wjFIZzcj8Rmadhx3F98akT1FDyZ9hIywY2Dv1bCfcMUG42TTvgnWNOmNAwiQhIN5njqc9LnGsWoHN3jSvPMeIp8diUXhlTMfIBoznGYFPeD2vi3eCsKGpk_ydVJ5_jBQn9hc_Pxr/s1600/IMG_6685.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcc4O_wjFIZzcj8Rmadhx3F98akT1FDyZ9hIywY2Dv1bCfcMUG42TTvgnWNOmNAwiQhIN5njqc9LnGsWoHN3jSvPMeIp8diUXhlTMfIBoznGYFPeD2vi3eCsKGpk_ydVJ5_jBQn9hc_Pxr/s400/IMG_6685.JPG" width="400" /></a></div>
<br />
Peel, wash and prep the carrot, celery, zucchini, leeks, and garlic. The red containers in the photo above are 1/2 cup size. I used frozen hash browns (top left) and frozen diced onions (beside the hash browns) so didn't have any prep for them. Dump them all in your cooking pot<br />
<br />
<br />
Drain the kidney beans. Rinse under running water and put in your cooking pot. Add your pre-cooked bacon, your can of tomatoes, the tomato paste and all spices.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX4pdAXn8ERgaaK-PAGCu03YWOEYIDG2R0_oZt5H4n2OwsfV2QAMtfTa6gk4vWQkzog-z9uweLPJWXOjqmeh2k9T2rTAl8GDEQNc4nSmTzkzJwT9rH27NsDPiYc_4ddVb1O7Ohyphenhyphen5sW6RO5/s1600/IMG_6688.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX4pdAXn8ERgaaK-PAGCu03YWOEYIDG2R0_oZt5H4n2OwsfV2QAMtfTa6gk4vWQkzog-z9uweLPJWXOjqmeh2k9T2rTAl8GDEQNc4nSmTzkzJwT9rH27NsDPiYc_4ddVb1O7Ohyphenhyphen5sW6RO5/s400/IMG_6688.JPG" width="300" /></a></div>
<br />
If you are adding cabbage or Brussels sprouts add them too. Pour the chicken stock over everything in the pot. Stir, cover and cook.<br />
<br />
<b>Slow Cooker:</b> Cover and set to LOW for 6 hours<br />
<br />
<b>Stove Top:</b> Bring to boil, then simmer for about 45 minutes or until carrots and potatoes are soft.<br />
<br />
<b>Instant Pot:</b> Set to sealing. Choose Manual Pressure Cook and set time to 8 minutes. When done, use natural (slow) release.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIcWKLv7XE46dZpW9EQAUvdvaDMPkjk-VVpDiNLidGsCXFOixPskbzI4xGKTDWFLOr1GxrRBH7fAjv8RprE7C4jHgpcuaaBhJdieRbkJeuwRKscSzEQfB7xkZzRgj6uIFVj4HuDWF3Qv7V/s1600/IMG_6692.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIcWKLv7XE46dZpW9EQAUvdvaDMPkjk-VVpDiNLidGsCXFOixPskbzI4xGKTDWFLOr1GxrRBH7fAjv8RprE7C4jHgpcuaaBhJdieRbkJeuwRKscSzEQfB7xkZzRgj6uIFVj4HuDWF3Qv7V/s400/IMG_6692.JPG" width="300" /></a></div>
<br />
When the soup is ready, make rotini pasta. Bring water to a boil, put rotini in for 8 minutes, drain and add to individual servings. The pasta freezes well if you keep it separate from the soup. The soup also freezes well. Top with grated Parmesan cheese. We serve biscuits on the side. <br />
<br />
This recipe needs a 6 qt pot and it will make 6 large servings (dinner size).<br />
<br />
<br />
<br />
<br />
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<br />Olive Tree Genealogyhttp://www.blogger.com/profile/02381110998759242462noreply@blogger.com0tag:blogger.com,1999:blog-116743270007537655.post-6473800122768048542018-07-07T08:47:00.003-07:002018-12-12T12:15:27.980-08:00Ollie's Potato Cheese Pierogies <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmP61kHq9aSLNU9lfbgNbOp2HJscriMF5uYmZDrkAQrUnhY9NItiuXucY1EZYCzxa-r1RfoyknluXTN7CLez5vHpbjKjbp7nj1_DHGXD0xtqPG7RaY2D76iYhTQfZuzqYPNF0ieUC1z153/s1600/Pierogies+sour+cream+served.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmP61kHq9aSLNU9lfbgNbOp2HJscriMF5uYmZDrkAQrUnhY9NItiuXucY1EZYCzxa-r1RfoyknluXTN7CLez5vHpbjKjbp7nj1_DHGXD0xtqPG7RaY2D76iYhTQfZuzqYPNF0ieUC1z153/s400/Pierogies+sour+cream+served.jpg" width="400" /></a>I love Pierogies (Perogies, however you want to spell them). But I make my own - so much tastier than store-bought! The recipe makes it look like it's a lot of work but truly it isn't.<br />
<br />
What you're doing is making a filled dumpling then boiling it. Easy, right?<br />
<br />
I make enough to eat immediately and more to freeze. <br />
<br />
Make the Dough:<br />
<ul>
<li>Mix together 2 c. of flour and 1/2 tsp. of salt</li>
<li>Add 1/2 c. sour cream and 1/4 c. softened butter</li>
<li>Beat the mixture about 5 minutes until the dough starts to form into a lump</li>
<li>Knead it into a log, cover with plastic and put in the fridge for 30 minutes while you make the filling.</li>
</ul>
Make the Filling:<br />
<br />
There are many variations of fillings. Here's the one I make the most.<br />
<br />
<ul>
<li>Cook 5 peeled potatoes and mash them</li>
<li>Chop and lightly sautee 1 onion</li>
<li>Mix the potatoes, chopped onion and 8 oz. of grated cheese</li>
<li>Let the filling mixture cool. </li>
</ul>
Once the filling mixture is cool you're ready to start making those pierogies!<br />
<br />
<ul>
<li>Roll your dough out to about 1/8" thick.</li>
<li>Cut circles about 2-3.5 inches in diameter</li>
<li>Fill each circle with a small amount of filling. You don't want to overfill but you want enough to make a nice rounded half-circle of yumminess</li>
<li>Fold each circle in half.</li>
<li>Now comes the most important part - PINCH PINCH PINCH the open edges of the dough. Keep pinching. When you are SURE you've pinched the edges enough to seal them, PINCH AGAIN!! Do this several times. This is the secret to making your own pierogies. Pinching.</li>
</ul>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzdCAK-K-KAO7xuTPdU6DdRLxzL1nBYEdQJSHc1AzL-jjM1r31uJd6g2F605qApKUPnOZaKgYm2cSeQkiWNDUezw0PR-7L8lS2mjVyDm_kB2pxYqRzdqNprGacYXgw6WJkUPkndiAF_uJa/s1600/Pierogies++pinched.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzdCAK-K-KAO7xuTPdU6DdRLxzL1nBYEdQJSHc1AzL-jjM1r31uJd6g2F605qApKUPnOZaKgYm2cSeQkiWNDUezw0PR-7L8lS2mjVyDm_kB2pxYqRzdqNprGacYXgw6WJkUPkndiAF_uJa/s400/Pierogies++pinched.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pierogies pinched and ready to boil</td></tr>
</tbody></table>
If you don't want to cook the Pierogies now, you can refigerate them in a closed container for 2 days or freeze them for a month. If you want to eat them right now, here's what you do:<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBc3YgWjid32M9ENS43D_Wbsq1wMZL_Fllwbq_IFwEX2ZeKplO1NwwNCZlCmQW-CK-6ULHhbL_nXnReemnCsf1D_VjddiEmVlG5NCYiaCTu7VVt2dXLaGVMOGnqWhME9CpMCv4evT6-39n/s1600/Pierogies+in+water.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBc3YgWjid32M9ENS43D_Wbsq1wMZL_Fllwbq_IFwEX2ZeKplO1NwwNCZlCmQW-CK-6ULHhbL_nXnReemnCsf1D_VjddiEmVlG5NCYiaCTu7VVt2dXLaGVMOGnqWhME9CpMCv4evT6-39n/s400/Pierogies+in+water.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add Pierogies to Boiling Water</td></tr>
</tbody></table>
<ul>
<li>Boil water in a large pot on the stove. Drop the pierogies in (not too many at one time, don't overcrowd the pot) and when they float to the surface remove them with a slotted spoon. </li>
<li>Melt butter in a fry pan until it turns brown. Don't burn it but it must be so hot it's brown. Don't cheat and use margarine. Butter. Okay? When the butter is brown, sautee the pierogies lightly on both sides.</li>
<li>Serve with sour cream </li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR6SF9LnuUnDGQzsDqcJ98w4TOnVPBQ2zcGGMJCIupcY5iR2idWbKmTRAwMa6XP8ok7SM0R3K1CAdwYCO17VH4junmfxyDuMAXiIhyphenhyphenTsPA2XzHH0WRGX_6P5yYQIqXVKrVwbcUwwf1TRIp/s400/Pierogies+sauteed.jpg" style="margin-left: auto; margin-right: auto;" width="300" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sautee the boiled Pierogies</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
An alternate filling I also make is Ricotta cheese drained and with as much of the water squeezed out as possible, plus sugar, egg and vanilla. <br />
<br />Olive Tree Genealogyhttp://www.blogger.com/profile/02381110998759242462noreply@blogger.com0tag:blogger.com,1999:blog-116743270007537655.post-39847918238203800132017-06-13T18:01:00.001-07:002017-06-14T06:38:16.099-07:00Slow Cooker Garlic Chicken & RIce<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLVGEVcLd0IHYi3Srsi_EzZalnosvYZ8vlT_pqrMqMb3hJXxH7apRA1afImA810rvqMJl2GvbfJSaCEmpnA3Xv96x96YHCPVUnlzpa1v5DLpiCe4QvxfBPTsag-lajRHbsGCMk1Gf0XmET/s1600/Recipe+Chicken+Zuke+Over+Rice.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLVGEVcLd0IHYi3Srsi_EzZalnosvYZ8vlT_pqrMqMb3hJXxH7apRA1afImA810rvqMJl2GvbfJSaCEmpnA3Xv96x96YHCPVUnlzpa1v5DLpiCe4QvxfBPTsag-lajRHbsGCMk1Gf0XmET/s400/Recipe+Chicken+Zuke+Over+Rice.jpg" width="320" /></a>My daughter-in-law bought me a <a href="http://amzn.to/2rYbYzq" target="_blank">rice cooker and steamer</a> for Mother's Day. I'm not a big rice fan but she suggested I try Basmati rice instead of plain white rice.<br />
<br />
I tried it and was impressed! So last night I decided to make an easy quick supper using my crock pot and my new rice cooker.<br />
<br />
Because I had some vegetables that were growing old in my fridge, I wanted to incorporate them into supper. The photo on the left is what I ended up with! Honestly, it was delicious.<br />
<br />
Unfortunately I didn't take pictures as I went along because I didn't know how it was going to turn out. Does anyone else other than me "taste" food in your head? I taste any recipe in my head when I read it. I think about what foods and spices to put together by tasting them in my head.<br />
<br />
<b>Ingredient List</b><br />
<br />
1 package of boneless skinless chicken thighs<br />
1 Tbsp Extra Virgin Olive Oil<br />
1 onion cut into quarters and sliced<br />
3 garlic cloves, thinly sliced or mashed if you prefer<br />
1 Tbsp white wine<br />
1 zucchini <br />
14.5 oz. can of <a href="http://amzn.to/2tjMevg" target="_blank">diced tomatoes</a><br />
2 tsp. of <a href="http://amzn.to/2sm72VD" target="_blank">Italian seasoning</a><br />
1 tsp. <a href="http://amzn.to/2sqsoCc" target="_blank">oregano</a><br />
salt and pepper to taste<br />
1 cube of <a href="http://amzn.to/2tk04xM" target="_blank">tomato paste</a> (explanation of size of a cube is in the instructions below)<br />
1 cup raw <a href="http://amzn.to/2sZPmgi" target="_blank">Basmati rice</a><br />
chicken broth (whatever amount of liquid your rice package says to use)<br />
tiny squeeze of fresh lemon juice<br />
<br />
<a href="https://www.amazon.com/McCormick-Oregano-Leaves-5-oz/dp/B001PQRERU/ref=as_li_ss_il?s=grocery&ie=UTF8&qid=1497400838&sr=1-5&keywords=oregano&th=1&linkCode=li3&tag=theolivetreegene&linkId=55d252fb32007bde1c26e0023c84b68b" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" src="//ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=B001PQRERU&Format=_SL250_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=theolivetreegene" /></a>
<a href="https://www.amazon.com/McCormick-Gourmet-Collection-Italian-Seasoning/dp/B006FL1MV4/ref=as_li_ss_il?s=grocery&ie=UTF8&qid=1497400514&sr=1-4&keywords=italian+seasoning&linkCode=li3&tag=theolivetreegene&linkId=94259b2cfab640932c04ab749eee24a5" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img border="0" src="//ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=B006FL1MV4&Format=_SL250_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=theolivetreegene" /></a> <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi6ooqSX5pWqkWalipqnCQ2yJg329s6zQYgNF7ZpCyl7k93iqM3qNOzANw-JqWCFyPDEdjTR6_54pndm5Wj16p90L5JzSvFySEMZFDM0Lftaw2zec43vNTzmfBjh9a5WvVRZmuQRoxmu7M/s1600/Screenshot+2017-06-13+20.48.28.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi6ooqSX5pWqkWalipqnCQ2yJg329s6zQYgNF7ZpCyl7k93iqM3qNOzANw-JqWCFyPDEdjTR6_54pndm5Wj16p90L5JzSvFySEMZFDM0Lftaw2zec43vNTzmfBjh9a5WvVRZmuQRoxmu7M/s200/Screenshot+2017-06-13+20.48.28.png" width="129" /></a><br />
<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhooBDl_u3mxl6ArGm3bV_ZeO1Jpc2xd5tbeo407QApR7Vr0Y59UyB-3t792hyphenhyphenPskuV1fHfb6v1dfSziHdI366lNFhq9qHxdosxA6jpUaqUASrgjCv8XEZe_fCraRo4agI892bzabLOAjE5/s1600/Screenshot+2017-06-13+20.51.32.png" imageanchor="1"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhooBDl_u3mxl6ArGm3bV_ZeO1Jpc2xd5tbeo407QApR7Vr0Y59UyB-3t792hyphenhyphenPskuV1fHfb6v1dfSziHdI366lNFhq9qHxdosxA6jpUaqUASrgjCv8XEZe_fCraRo4agI892bzabLOAjE5/s200/Screenshot+2017-06-13+20.51.32.png" width="134" /></a> </b><br />
<br />
<a href="https://www.amazon.com/Royal-White-Basmati-Rice-Pound/dp/B000LRH6DQ/ref=as_li_ss_il?s=grocery&ie=UTF8&qid=1497401566&sr=1-3&keywords=basmati+rice&th=1&linkCode=li3&tag=theolivetreegene&linkId=e8cf6c41e52527903588b91e185ea7e1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img border="0" src="//ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=B000LRH6DQ&Format=_SL250_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=theolivetreegene" /></a><b><img alt="" border="0" height="1" src="https://ir-na.amazon-adsystem.com/e/ir?t=theolivetreegene&l=li3&o=1&a=B000LRH6DQ" style="border: none !important; margin: 0px !important;" width="1" /> </b>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCIRPVO_-6nvnB_pKjFdnp_vEzpnEuqTW82cmT2C0DmAr9Vs34sSXFsivXTehd1HrE_Bs4sD-SeZCitvez1JhUSTwFBeLYGgY8enX3cgHvKoR3F49vgtnp4R7cX4cECrMn0EO0M3unVLEJ/s1600/Screenshot+2017-06-13+20.57.31.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCIRPVO_-6nvnB_pKjFdnp_vEzpnEuqTW82cmT2C0DmAr9Vs34sSXFsivXTehd1HrE_Bs4sD-SeZCitvez1JhUSTwFBeLYGgY8enX3cgHvKoR3F49vgtnp4R7cX4cECrMn0EO0M3unVLEJ/s320/Screenshot+2017-06-13+20.57.31.png" width="320" /></a>
<b> </b><br />
<b>Method</b><br />
<br />
I started by browning a package of chicken thighs in Extra Virgin Olive Oil. I think there were 8 in the package. It only took about 12 minutes to give the chicken a nice golden colour. I removed the thighs and dumped them in my crock pot. Then I sliced an onion and sauteed it for a few minutes in the same pan where the chicken had been, then added it to the crock pot.<br />
<br />
I sliced 3 garlic cloves into small slivers and sauteed them briefly too. You could use a garlic press, and omit the browning, just dump the mashed garlic directly into the crock pot.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.amazon.com/Aroma-Housewares-ARC-914SBD-Cool-Touch-Stainless/dp/B007WQ9YNO/ref=as_li_ss_il?s=kitchen&ie=UTF8&qid=1497399056&sr=1-4&keywords=rice+cooker+small&linkCode=li3&tag=theolivetreegene&linkId=6ef2202ae581192e9e2d62cae243b10b" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;" target="_blank"><img border="0" src="//ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=B007WQ9YNO&Format=_SL250_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=theolivetreegene" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My Rice Cooker</td></tr>
</tbody></table>
<img alt="" border="0" height="1" src="https://ir-na.amazon-adsystem.com/e/ir?t=theolivetreegene&l=li3&o=1&a=B007WQ9YNO" style="border: none !important; margin: 0px !important;" width="1" />
<br />
<br />
Adding about 1 Tbsp. of white wine, I deglazed the bits in the saute pan, and dumped that into the crockpot too. Next came 1/3 of a 28 oz. can of diced tomatoes, 2 tsp. of Italian seasoning, 1 tsp. oregano, salt and pepper to taste.<br />
<br />
The last thing I added was one ice-cube piece of frozen tomato paste. That's right - I free my leftover tomato paste in an ice cube tray. You know how no matter how small a can of tomato paste you buy, you can't use it all and the rest ends up sitting in your fridge and eventually getting thrown out? I freeze my leftovers in an ice cube tray, then put them in a zip lock baggie to toss into dishes using tomatoes. Works great and no need to defrost the cubes - just toss 'em in frozen.<br />
<br />
I set my crock pot on HIGH and a timer for 1 hour. When the timer buzzed, I sliced a zucchini in large chunks (cut in half along it's length and then in approximately 1/2 inch slices) and tossed the slices into the crock pot, then give everything a stir. Another 1 1/2 hours on HIGH and it was time to start my rice.<br />
<br />
For the rice I used chicken broth instead of water as the liquid, and just 1 cup of raw rice. I put that in my Aroma Rice cooker and added a tiny squeeze of lemon. Then I prepared fresh asparagus, set the stalks in the top tray of the rice cooker to steam, and set the cooker to White Rice. In 20 minutes the rice and asparagus were done, and my chicken dish was also ready.<br />
<br />
All in all this dish took 3 hours on HIGH to cook. The rice and asparagus took 20 minutes to cook. I served the chicken dish on top of the rice with the steamed asparagus on the side. Olive Tree Genealogyhttp://www.blogger.com/profile/02381110998759242462noreply@blogger.com0tag:blogger.com,1999:blog-116743270007537655.post-85877643047696356152017-03-25T08:20:00.001-07:002019-04-11T14:09:22.230-07:00Ollie's Best Ever Meatloaf<table cellpadding="4" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5NJt_zoxnys6ZQqSDbO0M3D13pMOF0kOxVKctmw1EEONlJ-JOzHvmBwhW6pF054f6beTgD43bt5Kfnd_59DPBUbQNUFmTeWlG9eSXpgGOuw23yNcWaCjp7P90ri1ku31LXw4MrbDu0Fm9/s1600/17097506_10154544417022815_8429484838102347986_o.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5NJt_zoxnys6ZQqSDbO0M3D13pMOF0kOxVKctmw1EEONlJ-JOzHvmBwhW6pF054f6beTgD43bt5Kfnd_59DPBUbQNUFmTeWlG9eSXpgGOuw23yNcWaCjp7P90ri1ku31LXw4MrbDu0Fm9/s400/17097506_10154544417022815_8429484838102347986_o.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mini meatloaf pans</td></tr>
</tbody></table>
I love meatloaf. There, I've said it. I know it's considered a humble and not very exciting dish but over the years I've managed to create what my family calls the best meatloaf ever! It is great to make for fussy kids as it has vegetables but they're hidden. And it's not hard to make, plus it doesn't take hours of your time. Win-win for many busy moms.<br />
<br />
<br />
<div>
<b>Ingredients:</b></div>
<div>
1 normal size package ground beef (or half beef and half pork)
</div>
<div>
1 sweet pepper (red, yellow or orange) diced
</div>
<div>
1/2 tsp. Worcestershire Sauce
</div>
<div>
1 tsp Marjoram
</div>
<div>
salt and pepper to taste
</div>
<div>
1/2 c. flour
</div>
<div>
1/2 c. milk
</div>
<div>
3-4 slices brown (wheat) bread, crumbled
</div>
<div>
<br /></div>
<div>
<b>For Blender:</b></div>
<div>
1 onion
</div>
<div>
1 carrot
</div>
<div>
1 stalk celery
</div>
<div>
1 egg
</div>
<div>
1 garlic clove
</div>
<div>
<br /></div>
<div>
<b>Topping:</b></div>
<div>
1 c. ketchup
</div>
<div>
1/2 cup brown sugar
</div>
<div>
<br /></div>
<div>
<b>Method</b><br />
<br />
Blend onion, carrot, celery, egg and garlic until almost smooth. Small chunks are okay. I like my <a href="https://amzn.to/2WmtNFk" target="_blank">Ninja blende</a>r - it's fast and does an amazing job of making a smooth mixture. </div>
<div>
<table align="center" cellpadding="4" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqx4CZkrO7YEZupJS396xC5A90LBhZZo54alZuvjqwaWNKFfA26GOYwHM-c-qwfNIkRBiwpZzi2hlzoYwslZPeI8xYwmauZ31q4N1e3JZEz3MyrH3pM2jn7HZXPGLAmncqJtAIq_tXBazA/s1600/Meatball+Squash+blender+ready+to+go.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqx4CZkrO7YEZupJS396xC5A90LBhZZo54alZuvjqwaWNKFfA26GOYwHM-c-qwfNIkRBiwpZzi2hlzoYwslZPeI8xYwmauZ31q4N1e3JZEz3MyrH3pM2jn7HZXPGLAmncqJtAIq_tXBazA/s400/Meatball+Squash+blender+ready+to+go.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blend the onion, carrot, celery, egg, garlic</td></tr>
</tbody></table>
<br />
Start with the meat, add flour, then mix other ingredients (except for the bread) in a bowl. Pour in blender ingredients and mix thoroughly. Now add bread one slice at a time until the mixture is a good consistency, not too dry but not too wet.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivPHHOHwPQw-cQciU-HovESoCDNxeAUb0JoMygbJt-HIn072HbKXO-mp2e4JYe6ZyB8aiQZIzjjRoCYTdgQZnpsbCFDcXOJDhCoXnNKFN3P4N3KeMtivn_kanhalR0FYboiiTqtbiMZKj0/s1600/beef-1846030_640.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivPHHOHwPQw-cQciU-HovESoCDNxeAUb0JoMygbJt-HIn072HbKXO-mp2e4JYe6ZyB8aiQZIzjjRoCYTdgQZnpsbCFDcXOJDhCoXnNKFN3P4N3KeMtivn_kanhalR0FYboiiTqtbiMZKj0/s320/beef-1846030_640.jpg" width="320" /></a></div>
<br />
Mix topping ingredients thoroughly<br />
<br />
Fill one 9x5 loaf pan or <a href="https://amzn.to/2Z67DsA" target="_blank">eight 3.5x2 mini-pans</a> with your mixture then brush the topping over the top.<br />
<br />
Bake at 350’ for one hour for loaf pan or 30-35 minutes for the mini-pans. Internal temperature should reach 160' minimum<br />
<ol start="1">
</ol>
Note: This freezes well - you can lay out on parchment covered baking try to freeze partially then vacuum seal on Gentle-Wet setting or wrap in tin foil and then seal inside a ziplock bag.<br />
<ol start="1">
</ol>
<div>
<b>Optional</b></div>
<div>
You can substitute ground turkey or chicken for the beef or beef/pork, then use 1 tsp. sage instead of marjoram
</div>
</div>
Olive Tree Genealogyhttp://www.blogger.com/profile/02381110998759242462noreply@blogger.com0tag:blogger.com,1999:blog-116743270007537655.post-15357646493212128332016-05-08T16:52:00.001-07:002016-05-08T17:06:21.097-07:00Sweet Orange-Marmalade Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigabTERxssHZ9FNyQwRiay6-8n_nLPOkEAMV2HKNlFtnH39AZRqCEFo2jq52_AhwQrmDsCyJaJIfT_NHadq8BZDT6-TItjwADcv2IEzxtfnKbg0Om_-8pGU8PMmVSqe04YH34yCkVUBOb3/s1600/Orange+Chicken+Done.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigabTERxssHZ9FNyQwRiay6-8n_nLPOkEAMV2HKNlFtnH39AZRqCEFo2jq52_AhwQrmDsCyJaJIfT_NHadq8BZDT6-TItjwADcv2IEzxtfnKbg0Om_-8pGU8PMmVSqe04YH34yCkVUBOb3/s400/Orange+Chicken+Done.JPG" width="400" /></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;">We eat a lot of chicken. In fact about one year after we were married, my husband told me he never realized there were so many different ways to cook chicken! </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Over the years I've come up with a lot of chicken recipes, and today I'm trying another one. There's something about the taste of orange marmalade when it's mixed with other ingredients that is so amazingly yummy that I had to try it with a Barbecue Sauce to pour over chicken breasts.</span> <br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD8yhMV5iKbD6fxldKP-woJiGBVZhB5HzEGyGnNUzeOS3sUrDREqEtuaX_1960_zLibDSQyf5tKtB_G6nXvU6EoPruzRMBWoi4cKZgaE_kHhqLzKvX5Om3V0IurZ7uCnTapq9tYpRpVJT1/s1600/recipe+Chicken+Orange+Ingredients.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD8yhMV5iKbD6fxldKP-woJiGBVZhB5HzEGyGnNUzeOS3sUrDREqEtuaX_1960_zLibDSQyf5tKtB_G6nXvU6EoPruzRMBWoi4cKZgaE_kHhqLzKvX5Om3V0IurZ7uCnTapq9tYpRpVJT1/s400/recipe+Chicken+Orange+Ingredients.JPG" width="400" /></a></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">The wonderful thing about this method of cooking chicken is that you only need </span>a few ingredients. I used </span></span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">1/2 cup of Orange Marmalade</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">1/2 cup Diana Sauce for Chicken and Ribs (you can use any Barbeque Sauce you like)</span></span></span></span><br /><span style="font-family: "trebuchet ms" , sans-serif;">1 tsp. Orange peel, dried. You can use fresh grated peel if you have it</span></span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">1 package (about 1 Tbsp.) of Soy Sauce</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">3 chicken breasts, boneless</span></span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">1 tsp. Tarragon </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpiQPEKtjLQSm0jMWEagEylcaX2JQsWhSO-r4fcayfVgOrFwr7Bck4V_HEh30g8ARaKVcyS0kZqJBE6IEr2TEm-9SVa8kkGQCWJ5cgitZI8AyQ_AEnUZQYGz8RgzSGvd09jaxCO4Tcgsi0/s1600/Recipe+Chicken+Orange+in+Marinade.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpiQPEKtjLQSm0jMWEagEylcaX2JQsWhSO-r4fcayfVgOrFwr7Bck4V_HEh30g8ARaKVcyS0kZqJBE6IEr2TEm-9SVa8kkGQCWJ5cgitZI8AyQ_AEnUZQYGz8RgzSGvd09jaxCO4Tcgsi0/s400/Recipe+Chicken+Orange+in+Marinade.JPG" width="400" /> </a></span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">I mixed the sauce ingredients (not the Tarragon or chicken) in a saucepan over low heat just until combined. Pour over the chicken which you placed in a small casserole dish. Add 1 tsp. Tarragon and put in the refrigerator for about 3 hours. Then cook in a 350' oven for 1 hour or until internal temperature reaches 165'</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRBHIpPcN3bD1Z5lqHtSDKwnogSrLXrSVNPgxt4TcxqZ7wzf4GnGqMHyngID2gFtNgC3XMl5dxYFP2eE-9G7PiK2ubOqbI9HvBjguVdg35s05rhAQTfzZEeOT4dHeGm__gM_2v2oAhyoMs/s1600/Orange+Chicken+on+plate+.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRBHIpPcN3bD1Z5lqHtSDKwnogSrLXrSVNPgxt4TcxqZ7wzf4GnGqMHyngID2gFtNgC3XMl5dxYFP2eE-9G7PiK2ubOqbI9HvBjguVdg35s05rhAQTfzZEeOT4dHeGm__gM_2v2oAhyoMs/s400/Orange+Chicken+on+plate+.JPG" width="300" /></a><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">This goes great with rice and a salad. <span style="font-family: "trebuchet ms" , sans-serif;">I had plan<span style="font-family: "trebuchet ms" , sans-serif;">ned to serve</span></span> mine tonight with steamed asparagus and baked potaotes with sour cream and chives<span style="font-family: "trebuchet ms" , sans-serif;"> but the asparagus wasn't fresh a so we went with broc<span style="font-family: "trebuchet ms" , sans-serif;">coli.
Olive Tree Genealogyhttp://www.blogger.com/profile/02381110998759242462noreply@blogger.com2tag:blogger.com,1999:blog-116743270007537655.post-49588329018752328102016-03-22T13:18:00.001-07:002016-04-07T12:16:55.932-07:00Butternut Squash Pizza - Oh Yum!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFjIVXQFpFbEkoq3RGGTLWGOqqp-7xk9tMD9Vs9z8cbSQLtek2FNcUqiBRPc_znjr7cEnF1GDwiDy7PAOt6h-446x66cyWsX5rYRMCg90XsdoGrBCe5Mj6CqsfRqaxd5OcsQup90J6H69E/s1600/Best.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="391" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFjIVXQFpFbEkoq3RGGTLWGOqqp-7xk9tMD9Vs9z8cbSQLtek2FNcUqiBRPc_znjr7cEnF1GDwiDy7PAOt6h-446x66cyWsX5rYRMCg90XsdoGrBCe5Mj6CqsfRqaxd5OcsQup90J6H69E/s400/Best.png" width="400" /></a></div>
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">Today I made Butternut Squash Pizza. I'd seen a photo of mini-pizzas using butternut squash as the base and I knew I had to try them.</span></span><br />
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<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">Not having a recipe, I decided to cut the rounds from the non-seed end of the squash, then peel them. Next time I'll peel first, then cut!</span></span><br />
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<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">I did mine in two steps but next time I will do them in three. By two steps I mean I put everything except the cheese on my squash rounds, then I roasted them in a 375' oven on parchment lined baking sheet for 40 minutes. Stage 2 was to add the cheeses and put back in oven until cheese melted.</span></span><br />
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<i><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><b>UPDATE</b>: My toppings burnt slightly doing this in two stages so next time I<span style="font-family: "trebuchet ms" , sans-serif;"> </span> roasted the squash rounds for <span style="font-family: "trebuchet ms" , sans-serif;">3</span>0 -40 minutes at 375' after I put some olive oil and sea salt on them. I actually did that i<span style="font-family: "trebuchet ms" , sans-serif;">n the morning and left them until evening to finish up. </span>Then I<span style="font-family: "trebuchet ms" , sans-serif;"> aded </span>the sauce, and the toppings (but not the cheeses) and roasted for another 20 minutes. Third stage <span style="font-family: "trebuchet ms" , sans-serif;">was</span> to add the cheeses and return to oven until cheeses melted (a few minut<span style="font-family: "trebuchet ms" , sans-serif;">es)</span>. </span></span></i><br />
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<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyE8dNpz0RVsYYjyXUG0m3DHWylsWP-oRV81PHWeMNBT-n6cjCBL3xQ6-8Tey7MwYgQ9lEgX8MZfvx6CZFQ3igTSd038Gy19tT_eYFsYzJDORcCeOPUbTqngqn3PBjNg7_r_2Anrh6Zauw/s1600/Ingredients.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyE8dNpz0RVsYYjyXUG0m3DHWylsWP-oRV81PHWeMNBT-n6cjCBL3xQ6-8Tey7MwYgQ9lEgX8MZfvx6CZFQ3igTSd038Gy19tT_eYFsYzJDORcCeOPUbTqngqn3PBjNg7_r_2Anrh6Zauw/s400/Ingredients.JPG" width="400" /> </a></span></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">Squash rounds with sauce and basil. This is what I got from one squash</span></span><br />
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<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">Here's my list of ingredients, but of course yours will be whatever pizza toppings you like.</span></span> </span></span></div>
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<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><b> INGREDIENTS</b></span></span><br />
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<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">Extra virgin Olive Oil to brush on butternut squash rounds</span></span></div>
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<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">Sea salt to sprinkle on squash rounds</span></span></div>
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<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">Pizza Sauce to brush on top of squash rounds </span></span></div>
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">Basil leaves to spread thinly on top of sauce </span></span><br />
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<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpGIoB03tNNhkWbreYaF8gd0tE0nyR5XSjSKwj4Ebe6rmx0gRwMSvKzF2-cpSxSbhs_0znIDBeR44c7sAtbnunZYV94zkhBvNgBiHbZabiYvQEKoLoy3Wij5AtMvJiPO5OeFGI2f4HEf4B/s1600/mushrooms+-+zuke.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpGIoB03tNNhkWbreYaF8gd0tE0nyR5XSjSKwj4Ebe6rmx0gRwMSvKzF2-cpSxSbhs_0znIDBeR44c7sAtbnunZYV94zkhBvNgBiHbZabiYvQEKoLoy3Wij5AtMvJiPO5OeFGI2f4HEf4B/s400/mushrooms+-+zuke.JPG" width="300" /></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">Toppings are your choice. I used thinly slice zucchini, mushrooms, spanish onion, raw bacon and <span style="font-family: "trebuchet ms" , sans-serif;">kolbassa sausage</span> cut in thin rounds. I meant to add red pepper but forgot. </span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLqAYtV2XSaTHeMSiLTFyUAb0tXjvcMXbug5HzC_n6PcZFXVG8kLb1JPYhbKU83jkO0JCNecR_x1HtkG6fU31mIb2b8NXrTxJvrv1jW2ilkOR3X_Ugg4YpDjwDjfCC8SBa5oNK2OInI2lj/s1600/Ready+for+oven.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLqAYtV2XSaTHeMSiLTFyUAb0tXjvcMXbug5HzC_n6PcZFXVG8kLb1JPYhbKU83jkO0JCNecR_x1HtkG6fU31mIb2b8NXrTxJvrv1jW2ilkOR3X_Ugg4YpDjwDjfCC8SBa5oNK2OInI2lj/s400/Ready+for+oven.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Second batch with Mozarella</td></tr>
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<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">For cheese I used cheddar because I didn't have any mozzarella, and I also added one chunk of feta cheese. Next time I want to use mozz<span style="font-family: "trebuchet ms" , sans-serif;">rella and </span>add a bit of goat cheese instead of feta, although the feta was good.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"> </span></span><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr_pr85sw6rlniH1RNtNj4oJV_BC4HzziBLkNc0l79D7p3Ckcm42mBXXZTNqBkm4QdgoNeTNF3B1iZE3RzgFQQFUg7CIKEqtcQTDTbGqkQkZpKGLejDN14gFXII3a__fTCRKC1195R-2Vr/s1600/EBC48489-4649-41CA-868B-98B16165F211.JPG" imageanchor="1"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr_pr85sw6rlniH1RNtNj4oJV_BC4HzziBLkNc0l79D7p3Ckcm42mBXXZTNqBkm4QdgoNeTNF3B1iZE3RzgFQQFUg7CIKEqtcQTDTbGqkQkZpKGLejDN14gFXII3a__fTCRKC1195R-2Vr/s400/EBC48489-4649-41CA-868B-98B16165F211.JPG" width="298" /></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"> You can see that some of the outer edges got a bit crispy but boy oh boy was this good! My husband loved them. You can pick them up in your fingers or use a fork and spoon. It's your choice! Think how much fun it would be to make these for your family on a Friday night while you watch movies.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">Good times!</span></span></div>
Olive Tree Genealogyhttp://www.blogger.com/profile/02381110998759242462noreply@blogger.com0tag:blogger.com,1999:blog-116743270007537655.post-52472594260132728742016-02-13T10:06:00.000-08:002016-02-13T10:06:19.108-08:00Roasted Balsamic Chicken with Vegetables<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKLbHg-wtKRuTFODoKh4r-fdLxI6ZpKkynGdZUE276El_YKyeg9HSC5GUgRfBnD4gyoNBZwOqFBwpO-8ul42yjU7socvFIC5iOpl2yB9R70Z72zfIZek-LtbiUGNRP_fRFMxpEPfKYKLCA/s1600/Chicken+Balsamic+Served.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKLbHg-wtKRuTFODoKh4r-fdLxI6ZpKkynGdZUE276El_YKyeg9HSC5GUgRfBnD4gyoNBZwOqFBwpO-8ul42yjU7socvFIC5iOpl2yB9R70Z72zfIZek-LtbiUGNRP_fRFMxpEPfKYKLCA/s400/Chicken+Balsamic+Served.JPG" width="300" /></a><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">This meal is so yummy and yes, so easy to make! I tweaked the original recipe and created my own version. </span></span><br />
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">We love it for its simplicity, but it is delicious and as you can see, very pretty to serve.</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Next time I plan to make rice to serve with it. </span></span><br />
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<b><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Ingredients:</span></span></b><br />
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<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1 package of chicken thighs (I used 8 thighs)</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1 -2 sweet bell peppers. I used 1 yellow and that was enough for us, but it's a personal choice</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1 red onion, cut in quarters or smaller</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1 bunch of asparagus (I used 12 spears, ends broken off and cut in half)</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1 - 2 carrots, julienned, about 3 inches long</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1 package of mushrooms (1/2 - 1 cup) Next time I'm using more</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">2 cloves garlic, peeled and finely chopped</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">2 leaves Fresh Sage, chopped or 3 small leaves dried, crumbled</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1 tsp. Fresh Oregano</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1 Tbsp. Fresh Rosemary </span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">2 Tbsp. Extra-Virgin Olive Oil</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1/2 tsp. sugar</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1/4 cup + 1 Tbsp. Balsamic Vinegar</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1 tsp. Kosher salt</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1 tsp. Pepper</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Spray Oil for baking trays</span></span></li>
</ul>
<b><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Directions:</span></span></b><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"> Preheat oven to 425'. Spray 2 baking trays with oil. Combine all ingredients in a bowl and mix well. Put in fridge for 30 to 60 minutes to marinade. Roast in oven about 15 to 20 minutes until nicely browned and vegetables are tender. Check temperature of thighs with meat thermometer to be sure they have reached 165' minimum temperature. </span></span><br />
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">The vegetables. I ended up not using the red pepper. Next time I will use more mushrooms. </span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">The spices and other ingredients. Use fresh herbs if possible. I had to use my dried sage leaves as I don't have any fresh growing right now.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW3Si0kCMSDcrth0z9viOZvM-VJqXai36I0Z_BlFDmAXIs4y4Fco1OJAgwcokl2WDkXOX8V-UaMxLu7hRI6z8yoa_z7H_OtRwN14XtuWk-HmnrKWfbeD-Vlt9wetzXMr5YCo5kDSEphoL5/s1600/Chicken+Balsamic+Vegies+in+bowl.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW3Si0kCMSDcrth0z9viOZvM-VJqXai36I0Z_BlFDmAXIs4y4Fco1OJAgwcokl2WDkXOX8V-UaMxLu7hRI6z8yoa_z7H_OtRwN14XtuWk-HmnrKWfbeD-Vlt9wetzXMr5YCo5kDSEphoL5/s400/Chicken+Balsamic+Vegies+in+bowl.JPG" width="400" /></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Vegetables chopped and in bowl ready for the thighs and marinade</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbkCt82yTPGzkujysKiSWcRDkJmL2TUaKpHnulHRhLwzCdPx-Id2HyXZL_cj6gMe0p2OEFyIUn8C3KaUO65OPNVKfHxusdqM85IHDAqFn4fiDsdZppEVwTdQObj7aKz3eiOOnuweSJz74K/s1600/Chicken+Balsamic+in+the+bowl+with+marinade.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbkCt82yTPGzkujysKiSWcRDkJmL2TUaKpHnulHRhLwzCdPx-Id2HyXZL_cj6gMe0p2OEFyIUn8C3KaUO65OPNVKfHxusdqM85IHDAqFn4fiDsdZppEVwTdQObj7aKz3eiOOnuweSJz74K/s400/Chicken+Balsamic+in+the+bowl+with+marinade.JPG" width="300" /></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Everything in the marinade, ready to go in the fridge for 30 to 60 minutes</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzjAbYl9yOhlSqWhvxYwMC4jAqb-KKhyphenhyphenGSroIfiTsFkW4WnDipYUnsgNRd-SEhB5KRH3ht-VEKKYSKhrfpwUwDMyAfY0ffE6BLaX_ZK7MEw3ibcp2OSs47VsJ7XXZJszG-U0GrVcawPJ3S/s1600/Chicken+Balsamic+ready+for+oven.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzjAbYl9yOhlSqWhvxYwMC4jAqb-KKhyphenhyphenGSroIfiTsFkW4WnDipYUnsgNRd-SEhB5KRH3ht-VEKKYSKhrfpwUwDMyAfY0ffE6BLaX_ZK7MEw3ibcp2OSs47VsJ7XXZJszG-U0GrVcawPJ3S/s400/Chicken+Balsamic+ready+for+oven.JPG" width="300" /></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Ingredients spread out on two baking sheets that have been sprayed with oil. The chicken is separated from the vegetables, and the vegetables are spread out to form one layer.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Ready to eat! This is only half of what I cooked. The rest is in the fridge for next day's meal. </span></span></div>
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<span style="font-size: x-small;"><i>Note: Original recipe on <a href="http://skinnytaste.com/" target="_blank">SkinnyTaste.com</a></i></span><br />
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<br />Olive Tree Genealogyhttp://www.blogger.com/profile/02381110998759242462noreply@blogger.com0tag:blogger.com,1999:blog-116743270007537655.post-45151476901922196772016-01-04T09:18:00.006-08:002016-01-04T09:18:59.774-08:00Avacado Chickpea and Feta Cheese Salad<div class="h-4 strong" id="mpprecipe-ingredients">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6giYUfzXJ-Wp6tJhbYyP3yM6_CNER0WPiRUgtp-oPcmyORGJjIVySrZLp59_fpjKNtkcXUoqrww2ZmxA1k21Rf34svYrEntakdCVZTFSbCzpUUn7r2WV3i2RXR43V4YKSgdPBiR4j3Kim/s1600/IMG_3712.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6giYUfzXJ-Wp6tJhbYyP3yM6_CNER0WPiRUgtp-oPcmyORGJjIVySrZLp59_fpjKNtkcXUoqrww2ZmxA1k21Rf34svYrEntakdCVZTFSbCzpUUn7r2WV3i2RXR43V4YKSgdPBiR4j3Kim/s400/IMG_3712.JPG" width="300" /></a><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"> I love Avacado, Chick peas and Feta cheese! </span></span></div>
<div class="h-4 strong" id="mpprecipe-ingredients">
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<div class="h-4 strong" id="mpprecipe-ingredients">
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">My husband detests Avacado with Chick peas a close second so I had to figure out how much of each ingredient to use for just one person (me!) </span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></span></div>
<div class="h-4 strong" id="mpprecipe-ingredients">
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Basically I just started by putting in as many chickpeas as I thought I would like, then I added an equal amount of feta cheese. Then one avacado did the trick! For green onion, just put in as much as you think you would like! </span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></span></div>
<div class="h-4 strong" id="mpprecipe-ingredients">
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">I've given ingredient portions as best I could for those who like to follow a recipe but honestly, just play with it! However please don't leave out or substitute one of the key ingredients. </span></span></div>
<div class="h-4 strong" id="mpprecipe-ingredients">
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<div class="h-4 strong" id="mpprecipe-ingredients">
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">I was horrified to see comments on the original recipe such as <i>"I hate avacado, I'll just leave that out"</i> and <i>"Ugh no crunchy chickpeas and I don't like feta so what else can I use instead?"</i> Ummm okay you don't have this salad anymore, you've got chickpeas and feta or avacado all by its lonesome. </span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">It's kind of all about the contrasts between the soft avacado, the slightly crunchy chickpeas and the salty feta cheese! Okay off my soapbox - here's the recipe. </span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Ingredients</span></span></div>
<ul id="mpprecipe-ingredients-list">
<li class="ingredient" id="mpprecipe-ingredient-0" itemprop="ingredients"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1/3 can chickpeas, rinsed and drained</span></span></li>
<li class="ingredient" id="mpprecipe-ingredient-1" itemprop="ingredients"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1 avocados, diced</span></span></li>
<li class="ingredient" id="mpprecipe-ingredient-2" itemprop="ingredients"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1Tbsp. cup chopped fresh parsley (or fresh Cilantro)</span></span></li>
<li class="ingredient" id="mpprecipe-ingredient-3" itemprop="ingredients"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1/2 - 1 green onion, sliced</span></span></li>
<li class="ingredient" id="mpprecipe-ingredient-4" itemprop="ingredients"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1/3 cup feta cheese</span></span></li>
<li class="ingredient" id="mpprecipe-ingredient-5" itemprop="ingredients"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1 tsp. fresh lime juice</span></span></li>
<li class="ingredient" id="mpprecipe-ingredient-6" itemprop="ingredients"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Salt and pepper to taste</span></span></li>
</ul>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Instructions</span></span></div>
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<li class="instruction" id="mpprecipe-instruction-0" itemprop="recipeInstructions"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Combine
all the ingredients in a large bowl. </span></span></li>
<li class="instruction" id="mpprecipe-instruction-0" itemprop="recipeInstructions"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Using 2 large spoons, stir gently to combine, making
sure not to mash the avocadoes and feta.</span></span></li>
<li class="instruction" id="mpprecipe-instruction-0" itemprop="recipeInstructions"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Season with salt and pepper to
taste.</span></span></li>
</ol>
<div style="background-color: white; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br /><i><span style="font-size: x-small;">Original recipe at <a href="http://homegrownandhealthy.com/chickpea-avocado-and-feta-salad/#ixzz3wIR0Zfn7" style="color: #003399;" target="_blank">http://homegrownandhealthy.com/chickpea-avocado-and-feta-salad</a></span></i></span></span></div>
Olive Tree Genealogyhttp://www.blogger.com/profile/02381110998759242462noreply@blogger.com0tag:blogger.com,1999:blog-116743270007537655.post-34566636280328292582015-11-30T10:16:00.000-08:002015-11-30T10:16:02.009-08:00Carmelized Onions the Easy Way<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnR_L41dtqdgeJ4e6AiYQpopgOstM_PbZpm4mE2_UauBJ-JueyBpcDoMHp6roNDRlWqZCK7a-QXBudcp5Huia3AyONvbKZzBEUKeu39ZBq1g79bhH4S_zYjXyNcD4_RtH0uk_6vr_9FB0i/s1600/Screenshot+2015-11-30+13.13.09.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnR_L41dtqdgeJ4e6AiYQpopgOstM_PbZpm4mE2_UauBJ-JueyBpcDoMHp6roNDRlWqZCK7a-QXBudcp5Huia3AyONvbKZzBEUKeu39ZBq1g79bhH4S_zYjXyNcD4_RtH0uk_6vr_9FB0i/s400/Screenshot+2015-11-30+13.13.09.png" width="400" /></a><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">Who doesn't love Carmelized Onions? You can use them on top of meatloaf. You can make French Onion Soup with them. </span></span><br />
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<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">There are many ways to enjoy Carmelized Onions. But I hate standing at the stove for hours, making sure they don't burn but have reached that yummy sweetness. </span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzhEWZ5Ea-0rdDUhzsrrnMHmbrVweRegaGxf8Akp4EPS6hht5J1LbcbTv0A0vtiJ4Uv6rbt_QZkhPX06CfhgehWn8CKy_hRio6w0bvTVFX6TGWLmGsRNK4M9r8Y9x-D9O_f8MGvulMXefy/s1600/Onions+ingredients.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzhEWZ5Ea-0rdDUhzsrrnMHmbrVweRegaGxf8Akp4EPS6hht5J1LbcbTv0A0vtiJ4Uv6rbt_QZkhPX06CfhgehWn8CKy_hRio6w0bvTVFX6TGWLmGsRNK4M9r8Y9x-D9O_f8MGvulMXefy/s400/Onions+ingredients.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ingredients</td></tr>
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<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">So I use the Slow Cooker method. It is so easy and the result is amazing. Here's how to do it.</span></span><br />
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<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">I like to do a whole bag of onions so that's about 10 onions. </span></span><br />
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<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">You also need 6 Tbsp. of melted butter and 1 tsp of salt (I like to use Sea Salt)</span></span><br />
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<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">Peel the onions and slice them into thin pieces. If the onion is large cut it in half first then slice. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW1-3lNxFOiyYis8vg9FE-Q2o6c4Qx5416E6jEgJbOLhaW-yZCIyXP7lNoI5Q1M938C8I3qmu-fsE-hhrJA5Xma9WJM8_wPYBfORmbXEfWf1Tf1ViAv47XUh-lYlV-9awT3xg6VPGWl1rh/s1600/Onions+sliced.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW1-3lNxFOiyYis8vg9FE-Q2o6c4Qx5416E6jEgJbOLhaW-yZCIyXP7lNoI5Q1M938C8I3qmu-fsE-hhrJA5Xma9WJM8_wPYBfORmbXEfWf1Tf1ViAv47XUh-lYlV-9awT3xg6VPGWl1rh/s400/Onions+sliced.JPG" width="400" /></a></div>
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">Put the sliced onions in your slow cooker. </span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">Add 1 tsp salt (I use Sea Salt) and 6 Tbsp melted butter. </span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">Mix well.</span></span><br />
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<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">Turn your Slow Cooker to LOW and let it go for 8 to 10 hours. Check the onions every so often and give them a stir. </span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP4t3bIvpPB1rltLMtCxenKJW28-QJa_mU9s9Ud4JdG56QTgaL4MWy5HiYN7-WkKi8qaGb-W_tZ8JDnAxx8T8GFfka2jYtY2_3EUMoxJq61wFp7Jgq_LIO14Fyahue_DS6icaAFLStSa-x/s1600/Recipe+Fr+Onion+Soup.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP4t3bIvpPB1rltLMtCxenKJW28-QJa_mU9s9Ud4JdG56QTgaL4MWy5HiYN7-WkKi8qaGb-W_tZ8JDnAxx8T8GFfka2jYtY2_3EUMoxJq61wFp7Jgq_LIO14Fyahue_DS6icaAFLStSa-x/s320/Recipe+Fr+Onion+Soup.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">French Onion Soup with Carmelized Onions</td></tr>
</tbody></table>
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"></span></span><br /><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"></span></span>
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">When they are done (nicely browned and with juice) you can freeze them in small quantities for later use or start cooking with them right away. I like to freeze them with a bit of juice in each container but some people like to freeze the juice separately.</span></span><br />
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<br />Olive Tree Genealogyhttp://www.blogger.com/profile/02381110998759242462noreply@blogger.com0tag:blogger.com,1999:blog-116743270007537655.post-56374662768442690122015-10-23T12:03:00.004-07:002015-10-23T12:03:55.998-07:00Beef Carbonnade in Beer and Mushroom Sauce<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span lang="EN-US" style="font-family: Verdana; font-size: 14.0pt; mso-bidi-font-family: Verdana;">Ye</span><span lang="EN-US" style="font-family: Verdana; font-size: 14.0pt; mso-bidi-font-family: Verdana;">sterday I decided to make something different from our usual dinner fare. </span><span lang="EN-US" style="font-family: Verdana; font-size: 14.0pt; mso-bidi-font-family: Verdana;">I found a</span><span lang="EN-US" style="font-family: Verdana; font-size: 14.0pt; mso-bidi-font-family: Verdana;"> recipe for Creamy Beef Carbonnade and decided to try it. As usual I made several changes, the main one being that I added a Creamy Mushroom Sauce. Hubs and I loved my version and it will definitely be added to my Monthly Rotations. The amounts below made enough for 4 to 6 servings. </span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span lang="EN-US" style="font-family: Verdana; font-size: 14.0pt; mso-bidi-font-family: Verdana;">1 1/2 lb (750 g) sirloin tip cut into bite size pieces</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span lang="EN-US" style="font-family: Verdana; font-size: 14.0pt; mso-bidi-font-family: Verdana;">Salt and pepper, to taste. I used Fleur de Sel , about 3/4 tsp. </span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span lang="EN-US" style="font-family: Verdana; font-size: 14.0pt; mso-bidi-font-family: Verdana;">3 tbsp (45 mL) or more butter </span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span lang="EN-US" style="font-family: Verdana; font-size: 14.0pt; mso-bidi-font-family: Verdana;">1/3 cup (80 mL or 45 grams) pancetta, finely
diced </span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span lang="EN-US" style="font-family: Verdana; font-size: 14.0pt; mso-bidi-font-family: Verdana;">8 shallots, peeled and halved OR 2 green onions
plus 1 tsp dried shallots</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span lang="EN-US" style="font-family: Verdana; font-size: 14.0pt; mso-bidi-font-family: Verdana;">3 tbsp (45 mL) maple syrup </span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span lang="EN-US" style="font-family: Verdana; font-size: 14.0pt; mso-bidi-font-family: Verdana;">1 tbsp (15 mL) cider vinegar </span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span lang="EN-US" style="font-family: Verdana; font-size: 14.0pt; mso-bidi-font-family: Verdana;">1 12-oz (341-mL) dark Belgium beer </span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span lang="EN-US" style="font-family: Verdana; font-size: 14.0pt; mso-bidi-font-family: Verdana;">1 cup (250 mL) beef stock </span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span lang="EN-US" style="font-family: Verdana; font-size: 14.0pt; mso-bidi-font-family: Verdana;">2 cloves garlic, minced </span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span lang="EN-US" style="font-family: Verdana; font-size: 14.0pt; mso-bidi-font-family: Verdana;">2 bay leaves </span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span lang="EN-US" style="font-family: Verdana; font-size: 14.0pt; mso-bidi-font-family: Verdana;">4 leaves sage </span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span lang="EN-US" style="font-family: Verdana; font-size: 14.0pt; mso-bidi-font-family: Verdana;">½ tsp. marjoram or if fresh – 3 stalks</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span lang="EN-US" style="font-family: Verdana; font-size: 14.0pt; mso-bidi-font-family: Verdana;">1 tsp (5 mL) Worcestershire sauce </span></span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span lang="EN-US" style="font-family: Verdana; font-size: 14.0pt; mso-bidi-font-family: Verdana;">2 cups Bow Tie pasta uncooked </span></span></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span lang="EN-US" style="font-family: Verdana; font-size: 14.0pt; mso-bidi-font-family: Verdana;">Fleur de Sel and Dried Shallots (because I can't get fresh)</span></span></span></td></tr>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><u><span lang="EN-US" style="font-family: Verdana; font-size: 14.0pt; mso-bidi-font-family: Verdana;">Mushroom Sauce:</span></u></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span lang="EN-US" style="font-family: Verdana; font-size: 14.0pt; mso-bidi-font-family: Verdana;">4 Crimini mushrooms, 6 mini-bella mushrooms, 8
white mushrooms, washed and cut into quarters (cut the mini-bella in halves)</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span lang="EN-US" style="font-family: Verdana; font-size: 14.0pt; mso-bidi-font-family: Verdana;">¼ cup flour</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span lang="EN-US" style="font-family: Verdana; font-size: 14.0pt; mso-bidi-font-family: Verdana;">¼ cup butter or margarine</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span lang="EN-US" style="font-family: Verdana; font-size: 14.0pt; mso-bidi-font-family: Verdana;">1/2 cup (125 mL) 35% cream </span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5G6Ad2-Yr2hlWk0Uou07rVXBka52eI9E6O-n2Ft0BXOCNUGvhMp7SSaBHJcsjqJ-KhnarrmJGS5-sB6SoIyl3Mz49rQrz9RH7TZ3DSWbIzypJbRpK2uwaxOlDbn8Giw5PeUByFZVE8zwe/s1600/IMG_3390.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5G6Ad2-Yr2hlWk0Uou07rVXBka52eI9E6O-n2Ft0BXOCNUGvhMp7SSaBHJcsjqJ-KhnarrmJGS5-sB6SoIyl3Mz49rQrz9RH7TZ3DSWbIzypJbRpK2uwaxOlDbn8Giw5PeUByFZVE8zwe/s400/IMG_3390.JPG" width="300" /></a></div>
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><u><span lang="EN-US" style="font-family: Verdana; font-size: 14.0pt; mso-bidi-font-family: Verdana;">Method:</span></u></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span lang="EN-US" style="font-family: Verdana; font-size: 14.0pt; mso-bidi-font-family: Verdana;">In a sauté pan, brown half the beef cubes
in the butter over medium-high heat. Set aside in a bowl and repeat with the
rest of the meat. Add salt and pepper. Set aside in the bowl. </span></span></span><br />
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<span style="font-size: small;"><span lang="EN-US" style="font-family: Verdana; font-size: 14.0pt; mso-bidi-font-family: Verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRGCWNkVFZ3hBGtmC32zU9G3PEGG7DQoLr_ElKmRbC5aR95ENQRgl5js0ha85YJ85wbGW9csJnkIutWy1WNo9RQGfGao8jiyUj-0cbrgeUg-K4xmGoVok__RkRr_y0-SLd-XKmPs9QRn3g/s1600/IMG_3391.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRGCWNkVFZ3hBGtmC32zU9G3PEGG7DQoLr_ElKmRbC5aR95ENQRgl5js0ha85YJ85wbGW9csJnkIutWy1WNo9RQGfGao8jiyUj-0cbrgeUg-K4xmGoVok__RkRr_y0-SLd-XKmPs9QRn3g/s400/IMG_3391.JPG" width="300" /></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span lang="EN-US" style="font-family: Verdana; font-size: 14.0pt; mso-bidi-font-family: Verdana;">In the same pot, brown the pancetta,
green onions and shallots for a few minutes over medium heat, adding butter if
necessary. </span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHUe3d71DtxleTcKlDaCDFImxSTe3_Alg54fk-2vKTqFPEdhOoHdSUMOd7HQ9g-8GxhuF-oF2TWDhcYMkmoeTz5ll9arnkdz8qzl2XZxz6njOMEBly5KX0Y6JH_sDfn40DHlWbG9VH4Ezv/s1600/IMG_3395.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHUe3d71DtxleTcKlDaCDFImxSTe3_Alg54fk-2vKTqFPEdhOoHdSUMOd7HQ9g-8GxhuF-oF2TWDhcYMkmoeTz5ll9arnkdz8qzl2XZxz6njOMEBly5KX0Y6JH_sDfn40DHlWbG9VH4Ezv/s400/IMG_3395.JPG" width="300" /> </a></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span lang="EN-US" style="font-family: Verdana; font-size: 14.0pt; mso-bidi-font-family: Verdana;">Deglaze with maple syrup and vinegar. Add the beer, stock, garlic,
bay leaves, sage and Worcestershire sauce.</span></span></span> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjFXveW8at54X55hktivpdvZdaWXtIdymXcLuzcqFSNhUIBhiJB2V_-LoEgym3N-bmGN3gzW8gteW7zcOpDWz_XhXiq1L1pMCO7LrrbKlF_KUn9ys2AdSZjJCe-hsKFOMyxjuUoMDCNqxl/s1600/IMG_3397.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjFXveW8at54X55hktivpdvZdaWXtIdymXcLuzcqFSNhUIBhiJB2V_-LoEgym3N-bmGN3gzW8gteW7zcOpDWz_XhXiq1L1pMCO7LrrbKlF_KUn9ys2AdSZjJCe-hsKFOMyxjuUoMDCNqxl/s400/IMG_3397.JPG" width="300" /></a></div>
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"></span></span><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span lang="EN-US" style="font-family: Verdana; font-size: 14.0pt; mso-bidi-font-family: Verdana;"> Return the beef cubes to the pot and
bring to heat. Add mixture to slow cooker or casserole dish, depending on how you plan to cook it.</span></span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span lang="EN-US" style="font-family: Verdana; font-size: 14.0pt; mso-bidi-font-family: Verdana;"><br /></span></span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimS8vEPUS8Q2-zMRummv1LfTHlqZWOxVY5FqKoqA4X3b_1yuN3A74NAoMbzzrAnDjxe8lHF67umyA1rohrPzcbvYvV-i5W-Ov1giUfIS-JJEhFvLcKdfzoeTBzccUs5OHqbAFStH6Hau_o/s1600/IMG_3398.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimS8vEPUS8Q2-zMRummv1LfTHlqZWOxVY5FqKoqA4X3b_1yuN3A74NAoMbzzrAnDjxe8lHF67umyA1rohrPzcbvYvV-i5W-Ov1giUfIS-JJEhFvLcKdfzoeTBzccUs5OHqbAFStH6Hau_o/s400/IMG_3398.JPG" width="300" /></a></div>
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span lang="EN-US" style="font-family: Verdana; font-size: 14.0pt; mso-bidi-font-family: Verdana;"><br /></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><u><span lang="EN-US" style="font-family: Verdana; font-size: 14.0pt; mso-bidi-font-family: Verdana;">Oven Method:</span></u></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span lang="EN-US" style="font-family: Verdana; font-size: 14.0pt; mso-bidi-font-family: Verdana;">Preheat oven to 325°F (160°C). Roast in the oven for 2 hours or more,
until the meat is tender. </span><span lang="EN-US" style="font-family: Verdana; font-size: 14.0pt; mso-bidi-font-family: Verdana;">Using a slotted spoon, remove the beef
cubes and set them aside in a bowl. </span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><u><span lang="EN-US" style="font-family: Verdana; font-size: 14.0pt; mso-bidi-font-family: Verdana;">Slow Cooker Method:</span></u></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span lang="EN-US" style="font-family: Verdana; font-size: 14.0pt; mso-bidi-font-family: Verdana;">Cook in slow cooker on LOW for 4 hours. </span><span lang="EN-US" style="font-family: Verdana; font-size: 14.0pt; mso-bidi-font-family: Verdana;">Using a slotted spoon, remove the beef
cubes and set them aside in a bowl. </span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><u><span lang="EN-US" style="font-family: Verdana; font-size: 14.0pt; mso-bidi-font-family: Verdana;">Make the mushroom sauce:</span></u></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span lang="EN-US" style="font-family: Verdana; font-size: 14.0pt; mso-bidi-font-family: Verdana;">Saute the chunked mushrooms in hot butter
or margarine until slightly tender but not cooked completely. Add more marjoram
(1/4 tsp), salt and pepper. </span></span></span></div>
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<span style="font-size: small;"><span lang="EN-US" style="font-family: Verdana; font-size: 14.0pt; mso-bidi-font-family: Verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIhXvVfV9z8hvvVxAM6cXxCZS4Fw_7FpqbOzraDsTQ3ZS9FpShD6a6V5rXtTGxX4B-H6OpASfqz0kopIXxPcS0phUh3jJHpNudcMXlf0CsDfeGZ-fbt_bQUWjZvMuLxRPbLaOc4M0VyrkJ/s1600/IMG_3403.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIhXvVfV9z8hvvVxAM6cXxCZS4Fw_7FpqbOzraDsTQ3ZS9FpShD6a6V5rXtTGxX4B-H6OpASfqz0kopIXxPcS0phUh3jJHpNudcMXlf0CsDfeGZ-fbt_bQUWjZvMuLxRPbLaOc4M0VyrkJ/s400/IMG_3403.JPG" width="300" /> </a></span></span></div>
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<span style="font-size: small;"><span lang="EN-US" style="font-family: Verdana; font-size: 14.0pt; mso-bidi-font-family: Verdana;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span lang="EN-US" style="font-family: Verdana; font-size: 14.0pt; mso-bidi-font-family: Verdana;">Make a roux with butter or margarine and
equal amount of flour. Slowly add about 3 cups of the cooking juices and stir
until they thicken slightly. Add the cream and reduce to the desired
consistency. Add the mushrooms. If the sauce is too runny you can use <a href="http://www.knorr.ca/product/detail/382470/veloutine-instant-thickener-for-white-sauces" target="_blank">Veloutine</a> to
thicken it. Veloutine comes in dark or white, depending on what kind of sauce you are making. </span></span></span> </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlqncxtaxJjPf5yvcAt2_5F1LFyC4KIagZAf39eWdEnHe0CFh7_sv6Ev6Em_LbY5wp0q5vOy7RWkBCiKcpPy1m32tF3k7xEPZLk1WTx-t7Yf6gUUDIqPEmRtceq3QXrzP2CCBMgmyittxZ/s1600/IMG_3407.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlqncxtaxJjPf5yvcAt2_5F1LFyC4KIagZAf39eWdEnHe0CFh7_sv6Ev6Em_LbY5wp0q5vOy7RWkBCiKcpPy1m32tF3k7xEPZLk1WTx-t7Yf6gUUDIqPEmRtceq3QXrzP2CCBMgmyittxZ/s400/IMG_3407.JPG" width="300" /></a></div>
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<span style="font-size: small;"><span lang="EN-US" style="font-family: Verdana; font-size: 14.0pt; mso-bidi-font-family: Verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2yn-45oQW01gu1Yqk34Zf1Xlx6fyL0UsiXVX7SJIfcFx3pY_5ULdqCQIvPEQZudJxD_gZ9oHFw2HTy-1qEwUsEuxSXDQ8v3Ee2rNNclCBvv-gBNux6XZXuwuFFsLta8ZSdpJz9ML5CmYo/s1600/IMG_3409.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2yn-45oQW01gu1Yqk34Zf1Xlx6fyL0UsiXVX7SJIfcFx3pY_5ULdqCQIvPEQZudJxD_gZ9oHFw2HTy-1qEwUsEuxSXDQ8v3Ee2rNNclCBvv-gBNux6XZXuwuFFsLta8ZSdpJz9ML5CmYo/s400/IMG_3409.JPG" width="300" /></a></span></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 15.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span lang="EN-US" style="font-family: Verdana; font-size: 14.0pt; mso-bidi-font-family: Verdana;">Turn off the heat, add the beef cubes to the sauce and bring to heat. Cook the pasta in boiling salted water for 8-10 minutes then drain. </span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmn2HwTXNrxBcVoh6aXDHW3fnlQVFQwOOiIc5VKdDGbT7FVqE7Pbv2l1pwHEMHO6HokjPbMYozYXEMMfTdsEHvvDClHVpPJDFkXOs9OpGJMvQ-0GfNXshVA8IKVRVjd2uruX7z44rYYJlc/s1600/IMG_3417.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmn2HwTXNrxBcVoh6aXDHW3fnlQVFQwOOiIc5VKdDGbT7FVqE7Pbv2l1pwHEMHO6HokjPbMYozYXEMMfTdsEHvvDClHVpPJDFkXOs9OpGJMvQ-0GfNXshVA8IKVRVjd2uruX7z44rYYJlc/s400/IMG_3417.JPG" width="300" /></a></div>
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span lang="EN-US" style="font-family: Verdana; font-size: 14.0pt; mso-bidi-font-family: Verdana;">Serve the Carbonnade with Bow Tie pasta
and roasted root vegetables (carrots, parsnips and butternut squash)</span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-C2PTCDoOrTq3BNAkDr9e7_KVOHm_RRalnL1HKjFE-8DcwbKDNc6YkhNIYb_JrtrA9ivWc9JYj0-OpSxhoP4J1DRfigE5VrtmdR1DlCsi93EbZijGPmMPdwLWqydrUS2vZM84nTqxwdtg/s1600/IMG_3402.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-C2PTCDoOrTq3BNAkDr9e7_KVOHm_RRalnL1HKjFE-8DcwbKDNc6YkhNIYb_JrtrA9ivWc9JYj0-OpSxhoP4J1DRfigE5VrtmdR1DlCsi93EbZijGPmMPdwLWqydrUS2vZM84nTqxwdtg/s400/IMG_3402.JPG" width="400" /></a></div>
<a href="http://www.dairygoodness.ca/recipes/creamy-beef-and-beer-carbonnade" target="_blank"></a></div>
<br />
<i>Original Recipe at <a href="http://www.dairygoodness.ca/recipes/creamy-beef-and-beer-carbonnade" target="_blank">http://www.dairygoodness.ca/recipes/creamy-beef-and-beer-carbonnade</a></i>Olive Tree Genealogyhttp://www.blogger.com/profile/02381110998759242462noreply@blogger.com0tag:blogger.com,1999:blog-116743270007537655.post-25989915596801304802015-09-30T18:12:00.000-07:002020-04-18T12:18:29.669-07:00Easy-Peasy Lemon Chicken <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqKLf-xXMsFJqduek4vBYk-sIYkq5XVACei3nKsbJNGXVJcWNWqPm_On1byiMLwFJbCVvL3Fxc1iDdvCKvXyYVnmzpc_FMHNF9r6H3lUZZflWv-DdE9_kwi7jRA0R_RVArl7MxmW3lU8yA/s1600/Photo%252854%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqKLf-xXMsFJqduek4vBYk-sIYkq5XVACei3nKsbJNGXVJcWNWqPm_On1byiMLwFJbCVvL3Fxc1iDdvCKvXyYVnmzpc_FMHNF9r6H3lUZZflWv-DdE9_kwi7jRA0R_RVArl7MxmW3lU8yA/s400/Photo%252854%2529.jpg" width="322" /></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;">Many of you know how much I love chicken. I'm constantly amazed at how many different ways there are to cook this versatile meat.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Tonight I wanted to use up some frozen chicken thighs so I grabbed a recipe I saved to Evernote months ago, tweaked it a bit and made this yummy dish. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Here's what you need:</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">6 chicken boneless thighs or 4 boneless breasts</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 lemon sliced into rounds</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">3 sprigs of fresh rosemary</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 tsp of fresh marjoram, chopped</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 garlic cloves, thinly sliced </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 TBSP Extra Virgin Olive Oil</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 tsp Fleur de Sel or Kosher Salt</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/4 tsp pepper (or more to taste)</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYs7XBV_ZfwFHAF2fi8y1AuOs2nxYG7D8bfDk-fIb6ZErnKPMAdG5v16IsTMDUiLqK8PIquNNwcGUaEEm1ZxXtFQNAelv0wKyhCtGogY_44KxrQrHGoOzTvOhwhVt5S-fdU2eifAYG5vvu/s1600/IMG_0949.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYs7XBV_ZfwFHAF2fi8y1AuOs2nxYG7D8bfDk-fIb6ZErnKPMAdG5v16IsTMDUiLqK8PIquNNwcGUaEEm1ZxXtFQNAelv0wKyhCtGogY_44KxrQrHGoOzTvOhwhVt5S-fdU2eifAYG5vvu/s400/IMG_0949.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Slice lemons, chop garlic</td></tr>
</tbody></table>
<span style="font-family: "trebuchet ms" , sans-serif;">What to do:</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Lightly oil the bottom of a small casserole dish. Place lemon slices on bottom of dish, then 2 sprigs of Rosemary. Add 1 of the sliced garlic cloves. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Rinse the chicken then place on top of the lemon and Rosemary. If using boneless thighs fold them over so they are not thin. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Place 1 sprig of Rosemary on top of the chicken, add the majoram and the rest of the garlic then sprinkle the salt and pepper over top. Drizzle the olive oil over all the chicken pieces. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Cover and bake in pre-heated 350' oven for approximately 30-40 minutes, depending on whether you used thighs or breasts. </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinScoZLXkvg4HpklZr0bwFhCyeWyjH3tMNgQ6cRkbBBe9ATc0_orvim9qwlbpuFRhwSOSXM-7FWf06nzSGaMJNYFCpzklO8y-RlorcSwICVXDmaieOvReArMmJe6hvbtqKgwQrM8DvcPdj/s1600/Photo%252853%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinScoZLXkvg4HpklZr0bwFhCyeWyjH3tMNgQ6cRkbBBe9ATc0_orvim9qwlbpuFRhwSOSXM-7FWf06nzSGaMJNYFCpzklO8y-RlorcSwICVXDmaieOvReArMmJe6hvbtqKgwQrM8DvcPdj/s640/Photo%252853%2529.jpg" width="475" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lay lemon slices, rosemary and 1//2 the garlic in the casserole dish</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgagd8uDa0uB3OWoMuMgZyQgTJBtBnkJ0mZ0s4GpeCneJwi-_JNFYRdS19gVuXOatIxItBSbBC5MaIAGOGL8BVl_oKMA9pvC9n4gxfBxLUFv0_9e7V2p_PUG3ZjVMSGat6QYQScCcTz13Rf/s1600/IMG_0953.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgagd8uDa0uB3OWoMuMgZyQgTJBtBnkJ0mZ0s4GpeCneJwi-_JNFYRdS19gVuXOatIxItBSbBC5MaIAGOGL8BVl_oKMA9pvC9n4gxfBxLUFv0_9e7V2p_PUG3ZjVMSGat6QYQScCcTz13Rf/s640/IMG_0953.JPG" width="476" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken thighs, folded, go on top</td></tr>
</tbody></table>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBVlpJLW2YnO3igGbzZ4UE_wWh2bmotCOfJrpKtx0M1YVWFQk56jcqROMpoa4-EKlgFJ6dThoDTsAleJE7VCZaQHYLsr7hY79r1LdydW1OdpLbd1Sp7Til6AGLxmzk56VPOAAfU550x-lj/s1600/IMG_0954.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBVlpJLW2YnO3igGbzZ4UE_wWh2bmotCOfJrpKtx0M1YVWFQk56jcqROMpoa4-EKlgFJ6dThoDTsAleJE7VCZaQHYLsr7hY79r1LdydW1OdpLbd1Sp7Til6AGLxmzk56VPOAAfU550x-lj/s640/IMG_0954.JPG" width="476" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add more Rosemary and the rest of the garlic</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE9xFeW0cKXioeGV2YknAKD7soFaWC_pG5YjK8zb99Yh8e0i0gOQ6cx02xT8uE8CiBpb-hsh_IxSeL_dAL6yMME9yhFCeolZoHSgNgscqvmS7k0liz_uaunjbsuec7NTX5CWiSy7CSlC1T/s1600/IMG_0955.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE9xFeW0cKXioeGV2YknAKD7soFaWC_pG5YjK8zb99Yh8e0i0gOQ6cx02xT8uE8CiBpb-hsh_IxSeL_dAL6yMME9yhFCeolZoHSgNgscqvmS7k0liz_uaunjbsuec7NTX5CWiSy7CSlC1T/s640/IMG_0955.JPG" width="476" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Time for olive oil, marjoram, pepper and salt. I used Fleur de Sel but you can use Kosher Salt if you wish</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLf0A5lwTCpPk3gP5Pdv4A0ChNZtaobEszdS1hDHmeEAT54dryMOBiJH5ICQD6qkCLpn7rmCbOFQPfbmXYNIgcdaR8vl6BKfW6g-q4spwSawGd5VFy5KjK4dYJPsbl78a6tolrgIG4CEtX/s1600/IMG_0960.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLf0A5lwTCpPk3gP5Pdv4A0ChNZtaobEszdS1hDHmeEAT54dryMOBiJH5ICQD6qkCLpn7rmCbOFQPfbmXYNIgcdaR8vl6BKfW6g-q4spwSawGd5VFy5KjK4dYJPsbl78a6tolrgIG4CEtX/s400/IMG_0960.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready for the oven</td></tr>
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<span style="font-family: "trebuchet ms" , sans-serif;">Serve with a salad and Carrots for a yummy easy-to-make supper!</span>Olive Tree Genealogyhttp://www.blogger.com/profile/02381110998759242462noreply@blogger.com0tag:blogger.com,1999:blog-116743270007537655.post-59729220694564027062015-09-28T06:10:00.001-07:002015-09-28T06:10:48.284-07:00Gathering and Drying Herbs for the Winter<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr2Q2nOyaeqTue6xYPbYSsbPG7c2iwxbQpV5A_IJPoIbWH2ApsnzxXjxlJ42pPcOBeNTrqNHGwNQYGp-KVRrYeyvXxYl2cwSZOz9KMh3TFvMWRFtIi1IBjNbME7jLeFV6NveFfqYJfpJfK/s1600/Fotolia_Hanging_Herbs.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr2Q2nOyaeqTue6xYPbYSsbPG7c2iwxbQpV5A_IJPoIbWH2ApsnzxXjxlJ42pPcOBeNTrqNHGwNQYGp-KVRrYeyvXxYl2cwSZOz9KMh3TFvMWRFtIi1IBjNbME7jLeFV6NveFfqYJfpJfK/s400/Fotolia_Hanging_Herbs.jpg" width="400" /></a></div>
<span style="font-family: "Trebuchet MS",sans-serif;"> One of the things I love is growing my own herbs to use when I'm cooking.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Since frost is being called for soon in our area, I went to my herb garden yesterday and cut the herbs I want to dry.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Since I am on <a href="https://www.periscope.tv/" target="_blank">Periscope</a> I did a live broadcast of gathering my herbs and then bundling and hanging them. You can find me there as @LorineMS or OliveTreeGenealogy if you want to follow me for more live broadcasts.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">The two short videos are now online on my <a href="https://www.youtube.com/user/OliveTreeGenealogy" target="_blank">OliveTreeGenealogy YouTube Channel</a> if you want to take a peek. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1E8rFRNwFX8LlCLmjreO8eTzfKzTqtGZLH7SFJY_6E4IjS1dN6u0-kreO7Egja9Ov6AmKuSiUlaHLGy9ouCrvQovJPwVGnLUWgs1D29YeVefydKsXrD_Ry8wx4AjF-Ll9pWxeihKCwTh_/s1600/Recipes+Herbs+%25281%2529.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1E8rFRNwFX8LlCLmjreO8eTzfKzTqtGZLH7SFJY_6E4IjS1dN6u0-kreO7Egja9Ov6AmKuSiUlaHLGy9ouCrvQovJPwVGnLUWgs1D29YeVefydKsXrD_Ry8wx4AjF-Ll9pWxeihKCwTh_/s400/Recipes+Herbs+%25281%2529.jpg" width="400" /></a><span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://youtu.be/v4tydfHIELY" target="_blank">Gathering my herbs before the frost! </a></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://youtu.be/6NNqjhreWBY" target="_blank">Hanging the herbs I just gathered</a></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">So far I've finished my Sage, Rosemary, Marjoram and Oregano. Still to
go - Thyme, Parsley and Chives! I didn't grow as many herbs this year
but I'm happy with my harvest. </span>Olive Tree Genealogyhttp://www.blogger.com/profile/02381110998759242462noreply@blogger.com0