Gratitude with TBB

Thursdays, with Kyla

Wednesday Lunch

Root Vegetable Soup (Recipe from The Dietitians of Canada Cook Great Food cookbook)

This is such an easy and delicious soup to make.  I likethat I can just throw all the ingredients in at once and then let the delicious smell take over our house as the soup simmers for an hour.

4 cups water
1 beef bouillon cube
1 cup chopped potatoes
1 cup chopped carrots
1 cup chopped turnip
1/3 chopped celery
1/3 chopped onion
1 can (398 mL) tomatoes
1 can (398 mL) kidney beans, drained and rinsed
1/2 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp paprika
Salt & pepper to taste
1/2 cup cut-up green beans

In a large stockpot, combine water, bouillon cube, potatoes, carrots, turnip, celery, onion, tomatoes, kidney beans and seasonings; bring to boil.  Reduce heat, cover and simmer for about 1 hour.  Add green beans during last 10 minutes of cooking.

Wednesday Supper

Baked Chicken (Recipe adapted from Miss American Thigh from The Looneyspoons Collection by Janet & Greta Podleski)

This recipe is so delicious.  I actually don't really like chicken but I ate a whole piece to myself tonight.  Such an easy recipe to make and I highly recommend it.

2/3 cup grape jelly
1/2 cup ketchup
1/3 cup minced onions
2 tbsp white vinegar
1 tsp dry mustard
12 bone-in chicken thighs, skin removed (about 3 lbs)

In a small pot, stir together grape jelly, ketchup, onions, vinegar and dry mustard.  Cook over medium-high heat until mixture comes to a boil and jelly is melted.  Remove from heat.

Arrange chicken pieces in a 9 x 13 baking dish.  Pour sauce evenly over chicken and turn pieces to coat both sides.  Bake at 400F for about 45 minutes, until chicken is very tender.  Serve hot.

I used chicken breast instead of thighs, since that is what I had in my freezer.  I served the chicken over a wild-rice blend with cooked vegetables and salad on the side.


- Kyla