Thursday, October 30, 2014

Vegetable Soup

I love this Soup, very nutritious.
I make it often
The Parsnips replaces the salt for flavor






 Ingredients:

I box (900ml)  Campbell's Chicken or Beef  Broth.
(this is also sold with low Sodium)

About 3/4 cup Soup Mix. 
The one I use has barley, rice and split peas in it.




1 can Tomato Soup.(10oz)
4 cups of Water, (approximately)
I medium Onion chopped
1 Garlic Clove finely chopped or minced
1 Celery Stock chopped
1 medium Turnip diced
4-6 Carrots sliced
4 Parsnips diced
4 Potatoes diced
About 2 tbsp. Parsley
Pepper to taste

Add Chicken Broth to pot with Soup Mix,
  Tomato Soup, Water, 
Onion, Garlic, & Celery. 

Add the rest of the Vegetables & Pepper.

(I don't use Salt. I find the Parsnips give a good flavor)


 


Bring to a boil and simmer approx. 1/2 hr.


Remove from heat and add the Parsley





I dried My Parsley this yr.

to view click on Parsley




Thanks for your visit xo💖

Saturday, October 25, 2014

Oven Baked Brown Rice

I make this rice often. 
 It is always delicious as a side dish
 with chicken, beef or chinese food.
Or serve alone at lunch
Simple and easy to make, 
and freezes well.




Ingredients:
2 cups uncooked long grain rice, rinsed.
3 1/2 cups chicken stock
(I use a box of Campbell's 
Chicken Broth- low sodium)

1 garlic clove chopped
1/4 cup soya sauce
1 tbsp. vegetable oil
1 med. onion chopped
1 can or 4-6 mushrooms chopped
1 small green pepper chopped
1 celery stock chopped
pepper & parsley to taste.


Optional-  add 2 to 3 cups
 chopped chicken, pork, turkey
 or leftover ham chopped up.


Mix all ingredients in a large roast pan.

Cook covered in the oven  at 350 deg. for 1 1/2 hrs



 









The plate is
"Swan Inn"
J. Broadhurst & Sons.
England






Thanks for your visit xo

💛💛💛







Thursday, October 16, 2014

Plum Jam

  

These plums are ripe at the end of Summer,
 and are with us for only a short time.
They are excellent raw and they are even 
better when cooked especially in this plum jam,
my favourite jam.










Ingredients:


4 cups chopped ripe plums
3  cups sugar
2  tbsp lemon juice

Instructions:

Wash plums. 

Slice plums in half and remove the pits

Chop up plums.

I remove the pits and put the plums in a food processor.


Pulse a few times to chop up the plums.


Mix the plums, sugar and lemon juice in a deep pan

Let stand 1 hr.

Bring plum mixture to a boil over medium heat,
 stirring often. 
Continue cooking, uncovered and stirring for
 about 20 minutes or until thickened. 
Skim of the foam.


Pour into hot sterilized jars.
This batch makes about 5 jars. 
The batch can also be doubled.



Check out my blog on Plum Torte
A delicious buttery moist cake,
great for dessert or afternoon tea. 




Thanks for your visit 

💜