Virtual MenuBook

This page is dedicated to Aunt Louise and Katy! Here’s your virtual cookbook, ladies. šŸ™‚

Quick Breakfast #1: Sweet Spinach Smoothie
0.5 c spinach, tightly packed
1 small apple, skinned and diced
3 rings canned pineapple (or substitute chunks of fresh if you’ve got it around!)
0.33 c plain Greek yogurt
1 tbsp honey
coconut milk
5 – 6 ice cubes

In a single-cup blender, place the spinach, diced apple, pineapple rings, honey, and yogurt. Pour coconut milk over the top until it fills in all the gaps between the fruits & spinach. Blend like hell. When completely smooth, add in the ice cubes and blend again!

Creamy Potato Soup

6 – 8 small red potatoes, diced
3 stalks celery, diced
2 large carrots, diced
1 large onion, diced
4 c chicken stock
1.5 c milk
3 tbsp flour
8 strips thick cut bacon
garlic salt
black pepper
chili powder
1 c shredded extra-sharp cheddar cheese

Put the bacon in a large, heavy soup pot and fry until crispy. Remove most of the bacon fat from the bottom of the pan. In the remaining bacon fat, saute the carrots, celery, and onion for five minutes. Add in the potatoes, and cook for an additional 7 minutes, stirring to keep the veggies from burning to the bottom of the pan. Pour in the chicken stock. Whisk the 3 tbsp flour into the milk, and pour into the soup. Bring to a boil, then reduce heat and simmer for 10 – 15 minutes. Add in the spices. I like to puree the entire soup in a blender so it’s nice and smooth, but you can always puree half of it and leave the other half chunky for some variety. Turn off the heat, and stir in the cheese. Garnish with parsley if you’ve got some handy, or just top with a little freshly ground black pepper!

Roast Chicken and Potatoes with Swiss Chard

1 whole chicken
2 tbsp salt
2 tbsp rub (spice mix, tarragon, or whatever sounds good to you!)
4 to 6 red potatoes
1 medium onion
olive oil
salt and pepper
swiss or rainbow chard
1 small red onion
balsamic vinegar

To make the chicken:
Preheat the oven to 350F. Wash the bird in cold water. Rub all over with salt, then the spice mix or dried tarragon. Stick it in the middle of a baking pan.

Chop the potatoes into large chunks. Chop the onion into quarters and break apart slightly. Spread the potatoes and onions around the chicken in the baking pan. Drizzle with olive oil and sprinkle generously with salt and pepper. Put the pan containing the chicken, potatoes and onion into the oven and bake for 1 hour – 1 1/2 hours, or until the chicken is at least 165F internal temperature. You can also stick a fork in the joint where the leg meets the body of the chicken; if the juices run clear, your chicken is done!

To make the swiss chard:
Chop the swiss chard into pieces and slice the red onion into thin rounds. In a large frying pan, heat olive oil. Saute the red onion slices until nearly translucent. Add balsamic vinegar to the frying pan (be careful, because this will splatter!) until it caramelizes slightly. Add in the swiss chard and let it cook down. Serve hot, with the chicken and potatoes!

Leave a comment

1 Comment

  1. Louise

     /  July 11, 2012

    You are the best! I can’t wait to do it on my own and see how well I do! Thank you šŸ™‚


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