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

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