Sunday

Cooking this week

This week I'm going to buy a lot of healthy food and make chicken salads, mozarella, beans lenses and fruits.



Beansalad

1/2 cup Organic Virgin Olive Oil
1/3 cup Organic Apple Cider Vinegar
Parsley
Herbamare
Pepper
1/4 green pepper
1/4 red pepper
1 chopped organic celery stalk
1/4 large onion chopped
1/4 cup sliced black olives (optional)
1 inch feta cheese crumpled (optional)
1 can of mixed organic beans

Drain and rinse the mixed beans. Place in a medium sized bowl.
Add the chopped peppers, onion and celery to the bowl.
Pour the Olive Oil over the contents of the bowl. Then add the Apple Cider Vinegar. (The oil is added first or the vinegar just pools on the bottom.)
Season to taste.
Add the optional black olives and feta cheese.
Mix. Let sit 10 minutes before serving for enhanced flavor.



Organic Chickens Soup

3 organic chicken legs or the bones of one chicken with meat still remaining
1/2 chopped organic onion
cooked soup noodles* (alternatively you can use broken-up spaghetti noodles)
5 cups water
1 chopped carrot
1 chopped celery stalk
1/4 cup chopped brocolli
1 teaspoon Parsley
1 teaspoon Basil
1/2 teaspoon Oregano
1/4 teaspoon Sage
Herbamare
Pepper


Cook and rinse soup noodles if not already done.
Place the chicken legs or carcus in a large pot with water, onions and boullion cube.


Bring to a boil and simmer for 20 minutes if using cooked bones. Thirty minutes if using raw chicken legs.
Remove the chicken. Skim off any excess fat off the surface of the broth.
Add the vegetables, herbs and seasoning to your taste. Simmer 5 minutes.
Remove chicken from the bones, and cut into bite size pieces.
Add chicken and noodles to broth. Allow to heat through out before serving.