I am so into soup...

Wednesday, August 11, 2010

The making for gazpacho, quite possibly the most refreshing summer meal invented.  I ripped out the recipe from Us magazine.  It was Bethenny Frankel's.  You can find it here.

The finished product along with oven-baked, almond flour coated chicken tenders and spicy broccoli over crispy polenta.  I took Penny Luxe's chicken recipe and de-gluten-ized it.  I also made my own BBQ sauce with honey and tomato paste.

Chili which cooked for 2.5-3 hours made with humanely raised, hormone-free flank steak from Trader Joe's.  It sounds awesome but it was a little too heavy for honey and I.  I will stick to my old recipes.      

Don't it look good with all the fixin's though? 

Chicken stock that I finally made with everything I've been keeping in the freezer for a few months; heads and bottoms of celery, a few lingering carrots, 2 sprigs of parsley, 1/2 an onion quartered, 2 whole cloves of garlic, and carcasses (ugh, such an awful word) of 2 organic chickens we had consumed and saved the bones for.

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