Showing posts with label green. Show all posts
Showing posts with label green. Show all posts
Green Chicken Soup Shavel Sorrel Soup
Saturday, March 22, 2014
Ingredients:
3 quarts Water
1 lb Chicken
5 large Potatoes
1 med Onion
2 Carrots
1 large bunch of Sorrel (can be substituted with Spinach and lemon)
5 hard Boiled Eggs
Parsley flakes, Dill, Green onion
Salt, Pepper, Vegeta, Bay leaf
Print Option
Wash meat really good. Put it on the skillet with water. Boil for 10 min. Peel skin of drumsticks. Add it to a boiling water. Add bay leaf, salt,vegeta. Boil for 40min to 1 hour. Take the drumsticks out brake into smaller pieces.
Boil eggs.
Sauteed Peas with Mushrooms Green Onions
Monday, March 17, 2014
Found some Ontario peas at a local veggie shop! Mine are not ready yet and wont be for a while since we planted them almost a month late. They are growing like crazy and trying to make up for lost time, though - they really like their new "wet" bed.
In the mean time, something simple seems appropriate for the first peas of the season. The veggie shop had some lovely mushrooms too, and our garden supplied the onions.
2 servings
30 minutes prep time
1 quart peas in the pod (2 cups when shelled)
8 to 12 large button mushrooms
8 to 12 green onions
1 tablespoon mild vegetable oil or butter
salt & pepper
Shell the peas. Clean the mushrooms and cut them in quarters or sixths, if they are very large. Clean, trim and chop the green onions, both white and green parts.
Heat the oil in a medium-sized skillet. Add the mushrooms and cook for 2 or 3 minutes, turning frequently, until they begin to soften and brown slightly. Add the white parts of the onions, and continue cooking and turning frequently.
Once the onions have softened, add the peas, along with a teaspoon or so of water. Cook, stirring frequently, until the peas are bright green and the water has evaporated; another few minutes. Stir in the onion greens until they are soft and wilted. Season with salt and pepper and serve at once.
Last year at this time I made Snow Peas & Garlic Scapes, which is mildly embarrassing as it is almost the same thing.
Read More..
In the mean time, something simple seems appropriate for the first peas of the season. The veggie shop had some lovely mushrooms too, and our garden supplied the onions.
2 servings
30 minutes prep time
1 quart peas in the pod (2 cups when shelled)
8 to 12 large button mushrooms
8 to 12 green onions
1 tablespoon mild vegetable oil or butter
salt & pepper
Shell the peas. Clean the mushrooms and cut them in quarters or sixths, if they are very large. Clean, trim and chop the green onions, both white and green parts.
Heat the oil in a medium-sized skillet. Add the mushrooms and cook for 2 or 3 minutes, turning frequently, until they begin to soften and brown slightly. Add the white parts of the onions, and continue cooking and turning frequently.
Once the onions have softened, add the peas, along with a teaspoon or so of water. Cook, stirring frequently, until the peas are bright green and the water has evaporated; another few minutes. Stir in the onion greens until they are soft and wilted. Season with salt and pepper and serve at once.
Last year at this time I made Snow Peas & Garlic Scapes, which is mildly embarrassing as it is almost the same thing.
Subscribe to:
Posts (Atom)
.jpeg)
