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Zucchini and Onion Sautee
So Easy and Delish!
Wash zucchini well to remove sand particles. Slice in thin slices and chip onions into 
small strips. Heat 1 tablespoon of olive oil, add onions, cook on high stirring for about
2 minutes. Add zucchini, salt, pepper and cook on high stirring for about 3 minutes. Add
1 to 2 tablespoons of chicken stock, cover and cook for an additional  2 to 3 minutes.

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Kale Potato Soup
Chop veggies into bite size pieces. Add 5 cups of chicken stock to pot with 2 cups water and add all veggies, salt, pepper, 2 tablespoons of olive oil. Simmer for 45 minutes, add the juice from lemon and 2 tablespoons of Amish Butter and cook for an additional 15 minutes. Enjoy!!

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Stir Fry Recipe for week ending March 7th, 2015
Wash and cut veggies into bite size pieces. Heat 3 tablespoons of 
olive oil and add veggies, pink salt, fresh ground pepper. Toss on
high heat for about 3 minutes. Add 3 tablespoons of chicken stock 
and the juice from the lemon and 1/2 teaspoon memas herb mix.
Turn heat to medium and cook for an additional 5 minutes or desired 
texture. Enjoy!!

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Memas Soup Bag Recipe for week 2-28
Wash and chop veggies into bite size pieces. Heat 2 tablespoons of olive oil in a pot
and add the veggies, salt, pepper and cook while stirring for 5 minutes. 
Add 5 cups of chicken stock, 2 cups of water, 1 tablespoon of soy sauce, 3 tablespoons of tomato ketchup. Cover and cook on simmer for 45 minutes. Great with thick baked corn bread!! Enjoy!

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Soup Bag Recipe for Week ending 2-21-15

Clean all veggies and cut into bite site pieces.
Heat 3 tablespoons of olive/oil in fry pan add all veggies, salt, pepper, keep stirred for 4 minutes on high heat.  Add to large pot with 5 cups of chicken stock, 2 cups of water, salt, pepper, 1 tablespoon of sugar,1 tablespoon of apple cider vinegar, 1 tablespoon of olive oil. 
Simmer for 45 minutes. Enjoy!!

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Recipe for Stir fry bag for week ending 2-21-15.      
The key to a good stir fry is the PAN!
Heat 2 tablespoons of olive oil, add all cleaned and chopped veggies in bite site pieces to hot oil.
Add pink salt, fresh ground pepper and a dash of memas herb mix. Keep tossing veggies in
hot pan, keep pan hot! Stir fry veggies for 6 minutes on high heat. Add 2 tablespoons of chicken stock, 2 tablespoons of soy sauce  to pan and 2  tablespoons of Amish butter. Turn off heat and keep lid on for 5 minutes. Toss with cooked rice or angel hair pasta. 

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Soup Bag Recipe for week ending January 31st, 2015
chicken veggie soup
Boil some of Cheyennes boneless skinless thighs with salt and pepper.
optional (can substitute organic chicken broth and delete the chicken)
When chicken has finished cooking, set aside to cool. 
As chicken is cooling put all chopped veggies  in chicken stock with 1 teaspoon of memas herb seasonings, teaspoon of pink salt, fresh ground black pepper,  and cook for 45 minutes.  Chop cooled chicken meat and add to pot with veggies.
( Great if you add 1 teaspoon of fresh squeezed lemon juice)
Cover and cook for 5 minutes more, enjoy!!

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So Easy Soup!!!
Chop veggies and put in crockpot with 5 cups of chicken stock, 
2 cups water, 1/2 cup of ketchup,3 tablespoons of olive oil, 
 salt, pepper. Cook on Low/Medium for 5 to  6 hours.  Enjoy!!

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