May I Borrow Some Mushrooms?

 

Delicious dinner from last night, homemade pierogies sauteed with capers, mushrooms and onions in olive oil and a mixed greens salad with raspberry vinaigrette. Thankfully, my "neighbor" had some mushrooms to spare!

Salad Love

This RECIPE for salad is soooooo good.

That is all

Homade Chick Soup

Here is my recipe for the banging chicken soup I made last night

48 oz. Organic Chicken Stock

 4 c. Water

1 pre-made rotisserie chicken

3 Carrots shaved and sliced

3 stalks celery halved and sliced

1 medium onion diced

1 medium pkg. baby bella mushrooms sliced

1 clove garlic diced

Rosemary

Thyme

Salt

Pepper

Olive oil

In a large pot, I used a cast iron dutch oven, saute the onions and garlic for a few mins in olive oil. Add the celery and mushrooms. Continue sauteing until onions just start to brown. Meanwhile, pull all the meat off the chicken and shred it with a fork and knife in a bowl. Add stock, water, carrots to pot. Stir in the chicken. Add pinches of spices to desired taste, I also add the leg bones to the soup for flavor. Bring to a boil and then simmer about an hour. Remove bones before serving. This starts to taste even better as a left over. (If you add noodles, you may need to increase the fluids)

A wifely duty

 

Tonight I got home and saw brown bananas on the counter, which means one of three things: Feed them to the chickens, banana bread or banana cookies. So cookies it was, they are so freaking delicious! Note to whomever makes this recipe, whip the crap out of your batter if you like fluffy soft cookies and not rock hard ones that seem stale after ten minutes. I also just about double the amount of vanilla, for everything I make, mainly because I like the smell of it hahaha.

Canning tomatoes

Remember that enormous amount of tomatoes we harvested the other day, well we had to can them. My mom/grandmother did most of the work, it was fun though, and now we can make some nice fresh sauces over the winter... ugh, I hate winter.

Our total cost was $0, but thats only because they already had all the supplies in the basement. Here the jars are sitting with hot water as were getting the tomatoes ready by peeling the skins and heating them up, and some of the supplies we used such as vitamin c, sugar, and basil from the garden.

The jars are filled with tomatoes, the rims are wiped, and then they are sealed and go into a pot of hot water. You bring it to a boil and then let it run for about 15 minutes before removing the jars so the tomatoes don't turn into complete mush. The Ball canning book from 1950 said 40 minutes, apparently thats no good.

Finished product, yum.

Delictable Vegetable..oh and meat

Organic eggplant

Organic eggplant fried in truffle oil, vegan spinach
and mushroom risotto and a steak haha

We had a quickie dinner tonight, sliced up an eggplant about a 1/4" thick and fried that up nice with an egg right out of the coop, milk and some breadcrumbs, a organic/vegan risotto mix and a nice little steak. Cooking time was probably about 20 minutes total. Mark marinated the meat all day in some vinegar and worcester sauce and some weber grill seasoning packet we had laying around. Washed it down with Mighty Leaf Detox Ice Tea, yum love that stuff.

Made dinner tonight using one of RR's awesome recipes, modified to my own liking and time constraints of course.

Chicken sausage, pepper and onion MINUS the fake bake

Super good and fresh tasting especially since I used basil and tomatoes from the garden and organic veggies and pasta. Paired it with super cheap local wine which tasted great! Mazza Wines - Niagra

Now, for your and my after dinner pleasure a video of an antique chicken popping out eggs, just go with it.....