Dinner at the Proper Time (page 14)

hamsterbait

Irish Coffee.

All four vital food groups in a cup:

Fat, sugar, caffeine and alcohol.

HB

Today is a sick day for me so I'm making "refrigerator soup". In other words, I've taken all of my leftovers or veggies that are getting ready to go bad and cooking them in a pot. I boiled a whole chicken first, removed it from the water, and then put all of the veggies in the broth to cook. Tore the chicken off the bone and added to the veggies. It is GOOD. I never know what I'm going to get when I do this so today's success is a nice surprise. Here are the ingredients:

Chicken

Green Beans

Butternut Squash

Turnips

Collard Greens

Onion

Celery

Stewed Tomatoes

Garlic

Onion Powder, Salt, White Pepper

add some whole wheat pasta at the end.

Normally, I wouldn't think this would be a good combination but it turned out very well.

GLTirebiter

This recipe reminds me of Grandma's Chicken Soup. It's recommended by a doctor at the University of Nebraska Medical Center (really!). It's thick, tasty, and freezes well.

beksbks

Oh yea, I love this stuff. I usually call it and flavor towards Minestrone.

StAnn

Now I have a whole lot more space in my refrigerator so tomorrow I'll clean it out. That's the problem with making "refrigerator soup"; once all the leftovers are cleared out, there's lots of cleaning to do.

Even my kids liked this and they're not soup eaters! Got lucky this time.

beksbks

Leo I did a version of your dish, delish!

Ok kids this was awesome. Basil Ice Cream. Visited my cousin, who has a spectacular garden, including a whole row of various Basils. I started formulating the thought early in the week, and just could not let go of it. It was really wonderful. If it sounds even slightly interesting to anyone, I'll give you the details.

mrsjones5

On the menu tonight at Joise:

Homemade Chili with Rice and a choice of toppings (sour cream, cheddar cheese, green onion, saltine crackers, or tortilla chips).

Yummy in the tummy.

beksbks

Mmmmmm

palmtree67

Yummy in the tummy.

But smelly around the telly.....

LOL

StAnn

I'm cleaning out my deep freezer. Tonight I cooked last year's collard greens. However, I cooked them in a big pan of chicken stock instead of water. My husband accidentally bought pork jowl instead of ham hocks for seasoning so I sliced up the pork jowl and browned until crisp in a cast iron skillet. I removed the pork jowl, added a chopped onion and about four cloves of garlic to the grease and sauteed for about five minutes. I stirred the onion and garlic into the collards, put the crisped pork jowl on top, and let simmer for 45 minutes.

OMG, these are the best collards I've ever had in my life. I believe cooking in chicken stock is what really made the difference.

Right now I have some corn cut off the cob (from last August) cooking. Don't know how I'm going to dress it up but, man, if I can make it as good as the collards, it will make this a banner evening.

One or two more meals and all of last year's frozen produce will be gone! Then I can defrost, clean the freezer, and start the restocking process.

BTW, I just baked two chickens with rosemary, salt, pepper, and olive oil as my protein tonight.

Dinner at the Proper Time

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