Best home cooking recipes. Goan cooking.
Homegrown food - Making egg salad
Trust me, this egg salad meal tasted a million times better than this picture looks. Well a picture is worth at least a thousand words, so here I go: I am not usually loving eggs (picky eater), but these were homegrown from a woman in the neighborhood and totally rocked my world. I met the hens myself which may have been a value-added experience. The diced celery and garlic was from the grocery store, but the yellow squash was also grown in backyard soil. Story on the Egg: The neighbors homegrown chickens produce an average of 7 eggs per day that are absolutely freaking delicious. Most are large and brown, but the bantam hen produces little white ones that are equally delicious. Upon cracking, I was astounded by the fragrance. I had no idea eggs could be so fragrant, I could taste them on the air. Second observation of homegrown eggs is that the yolk is very thick and large, deep orange/yellow. Indicating high in nutrients. The overall texture of homegrown eggs is different from those at grocery stores as well. They are more viscous and cook more evenly. California is one of the most populous states and also quite fertile, but a high amount of food is mass produced and brought over long distances. New York City is one of the largest "sinks" where nearly everything consumed there must be produced from over other distances. One of my friends in La Costa, CA just got 7 baby chicks and he is going to try to hide them because his neighborhood association banned livestock. Luckily the neighborhood that these eggs came from is built to be horse-friendly and free of lame rules like that. So this was an interesting way for me to find out more about raising chickens in suburban Southern California. The entire yard these hens were kept in looked very clean swept and completely free of weeds, fleas, and other pests because the chickens ate them. Other than making some noise, the hens are low maintenance. Their droppings make the best garden fertilizer.chicken and chard soup with pasta
Chicken and Chard Soup with pasta. •4 tbsp. olive oil. •pinch red pepper flakes •1 med onion. diced •1 carrot. diced. •1 stalk celery. diced. •2 cloves garlic minced. •1 bunch Swiss Chard. separate the leaves and stems. dice the stems. chop the leaves. •1 quart chicken stock. •? cup tomato puree. •1lb. boneless skinless chicken breast. •1 cup dry “salad” pasta. •? tsp dry basil leaves. Directions: Heat the olive oil in bottom of soup pot, add pepper flakes and the chicken breast. Sear the chicken thoroughly on both sides. Remove and set aside. (chop into bite sized pieces.) Add the onions, garlic and celery to the oil remaining in the pot, stir, cover and reduce heat to loosen all browned bits from the bottom of the pot. Add the carrots and chard stems. Cook until softened. Return the chopped chicken to the pot. Add the tomato puree and chicken stock. Bring to boil then simmer ten minutes. Add the chopped chard leaves. Add the basil and season to taste. Cook five minutes more. Add the pasta and cook till al dente. (eight minutes.) Remove from the heat. Soup is best if it sits for ten minutes or so after pasta is done and before serving.
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