Need: 3 tbs. Parsley 1 1/2 tbs. Oregano 1 tbs. Garlic powder 4-5 medium potatoes, cubed 1 1/2 tbs oil 1 1/2- 2 lb boneless chicken, cubed 2 (14.5oz) can cream corn 1 (15oz) can kernel corn 4 carrots, peeled and sliced 2 onion, diced 4 celery, sliced 2- 2 1/2 cups broth 1-1 1/2 tbs cornstarch (mixed with milk until a glue like consistency) Salt & Pepper | Heat oil in a pot; add potatoes. Season with 2tbs parsley, oregano and 1/2tbs garlic; cook until slightly soft and starting to brown. Add 1 onion and cook another 5 minutes. Remove potatoes; set aside. Add in chicken, remaining parsley and garlic powder. When cooked through add in corn, carrots and celery. Let cook until celery and carrots are slightly soft. Add in potatoes, remaining onion and broth. Let cook until warmed through and veggies are soft. Add in cornstarch milk mixture and stir; allow to thicken. Salt and pepper to taste. Enjoy!! |
Need: Carrots, peeled and sliced Potato, peeled and cubed Onion, quartered Green Pepper, cubed Celery, sliced Rump Roast, cubed Broccoli, roughly chopped (I used scissors and chopped the tops off) Parsley Oregano Garlic Powder 2 tbs. butter Flour Sea Salt Enough water to cover meat and veggies Beef boullion (if you only have chicken that will work as well.) Melt butter in a large pot; add roast, parsley, oregano, garlic powder, and salt. When meat is browned slowly add in flour until it's like a thick paste. Add about a cup of water and mix well. Add in potato, onion, carrot, celery, and green pepper. Add more water in order to cover meat and veggies. Add in boullion.; cook covered until potatoes are slightly tender. Add in broccoli and taste your soup base (add more seasonings if bland or even some more boullion). When potatoes are nice and tender and broccoli is soft it is ready to eat. Enjoy!
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Claire NorrisI am from Michigan born and raised. I've been cooking mac n cheese since I was 7. I just love making good food. I want to share that food with all of you. Archives
November 2013
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