Food good for body and soul
While I opt to poach boneless skinless chicken breasts on the stove top,* I always use a pressure cooker when I have a whole chicken to work with. Just follow my directions and you will end up with close to two quarts of delicious chicken …
As one of the alternating lead cooks for my church’s monthly community dinners, I am always looking for relatively healthy and easy recipes to feed a crowd without breaking the budget. Usually I find and try a family-size recipe and multiply it up. However, in …
DISCLAIMER: Since posting this recipe, Pam retired, thus no more Pam’s Salsa. 🙁 I will come up with a product or recipe to replace it in this recipe. Feel free to remind me. 🙂 I started doing the cooking demos at the Wakefield Farmers Market …
Once you have gotten a few meals from your Herb Roasted Butterflied Turkey after first enjoying the bird during your Low Stress Turkey Dinner feast, the next step is to make a lovely stock from the bones and scraps, being sure to get as much meat …
There is nothing like a simple chicken soup made by simmering the carcass of a roasted or grilled chicken for an hour or so along with a few veggies to round out the flavor. Along with pulling out the last bit of flavor and nutrition, …
Sometimes simple does it just fine. Take chicken, for example.You can dress it up, cut it up, marinade it, grill it, and use it in innumerable recipes for soups, stir fry dishes, casseroles, pasta dishes, wraps, and more. One of the most versatile of foods, …
Upon learning that I had never prepared a stewing hen, Jeff from Copicut Farms suggested I try one since he knows I like to experiment in the kitchen. Spoiler Alert: 15 minutes in a pressure cooker does the trick, although I know one can have …
Last Saturday, I could not resist getting a just-picked fennel bulb from Farmer Dave and some lovely big green onions from Flats Mentor Farm. And, the week before, I had picked up a pack of two big chicken leg quarters from John Crow Farm and …
It was a hot day and I knew Steve would want to grill and I didn’t want to spend the money on pre-marinated chicken or the like. But, I didn’t have time to defrost AND marinate for long enough the 2 pounds of boneless, skinless …
Okay – this is REALLY GOOD. Unbelievably good, in my opinion – with that opinion shared by my husband. It is a WOW. It gets even better when leftover and it goes especially well with strongly-flavored vegetable such as fiddle heads (in the spring when …