18:20 18:20

Chicken with Apricot and Olives

By | 2015-10-21T09:45:17+00:00 January 2nd, 2015|Categories: Blogs, Comfort Food, Crock pot, Meat and Fish|Tags: |Comments Off on Chicken with Apricot and Olives

This bright and lively dish pairs beautifully with rice and a toasty bread.  The recipe calls for apricots which have been sulfered (to retain color and flavor) but unsulfured can be used and add a smoky flavor to the finished dish.

 Chicken with Apricot and Olives – This bright and lively dish pairs beautifully with rice and a toasty bread. The recipe calls for apricots which have been sulfered (to retain color and flavor) but unsulfured can be used and add a smoky flavor to the finished dish. – dried apricots, Nicoise or calamate olives, garlic (minced or pressed), grated orange peel, dry basil, chicken legs (8 drumsticks can also be used instead of whole legs), ground pepper (to taste), capers (drained), brown sugar (firmly packed), orange juice (fresh is best), white wine vinegar (a raspberry vinegar is also nice but will darken the color of the dish), In a 4 quart or larger electric slow cooker, combine apricots, olives, garlic, orange peel and basil. Rinse chicken and pat dry then arrange on top of the mixture in the pot. Sprinkle with pepper, capers, and sugar. Drizzle in orange juice and vinegar. Cover and cook at low setting until meat near the bone is very tender (if temping, when it reaches 165 degrees) about 6 to 7 hours.; If desired: When chicken has finished cooking, gently lift the chicken, apricots, and olives out of the pot with a slotted spoon and arrange on a serving dish, keep warm. Skim and discard fat from the cooking liquid; pour liquid into a small pan. Bring to a boil over high heat, stirring often till reduced to about 1/2 cup. […]

16:21 16:21

Burgundy Mushroom Soup

By | 2016-12-29T12:24:19+00:00 September 22nd, 2014|Categories: Blogs, Comfort Food, Crock pot, Recipes, Soups and Stew|Tags: , , , |Comments Off on Burgundy Mushroom Soup

Warm and nourishing, this soup is great as a meal on its own for a chilly night. ┬áThe flavor of this soup can be varied depending on the variety of mushrooms and the broth used. Have fun with it.Burgundy Mushroom Soup – – butter or olive oil, yellow onion (finely diced), mixed fresh mushrooms (bellas, morels, shiitake, et) (minced (if you use dried soak them for at least an hour in cool water first)), mushrooms (coarsely chopped (yes, another cup)), garlic (minced), tamari or soy sauce, paprika, celery salt, dill weed, ground pepper, burgundy or heavy red wine, beef or vegetable broth (you can also use the soaking water if you used dried mushrooms), sour cream or unsweetened yogurt (optional), In large stock pot, melt the butter. n large stock pot, melt butter.
Add in onions and sauté until the onions are clear.
Add in all mushrooms and stir. The minced mushrooms create a pulpy base, and the chopped mushrooms just add extra texture.
Add in burgundy, dill, celery, paprika, tamari, pepper and garlic. Stir until fragrant, just a moment or so.
Reduce heat and simmer for about 1 hour.
Adjust spices and mix in sour cream just before serving.
; – Healing Energetics: Mushrooms have a long and rich history as immune and vitality enhancers.  They are used to treat cancers, counter autoimmune disorders. They are packed with valuable minerals such as selenium. Most mushrooms drain or transform damp.  This soup nourishes yin, blood and qi. Made with the beef broth it is particularly Blood building. The paprika, pepper and celery salt help to move the Qi and Blood, furthering improved transformation and transportation. Though there is a bit of cream in this soup it is […]