Monday, August 22, 2016
Sunday, August 21, 2016
Harvesting all those potatoes made us crave potato soup. So along with the soup we used this recipe to make homemade cheese crackers: http://www.superhealthykids.com/whole-wheat-goldfish-crackers/
Saturday, August 20, 2016
Realize, I feed a herd....you can reduce this as needed.
Preheat oven 415 F
4 boneless skinless chicken breasts, cut into chunks
10 carrots, peeled and cut into 1/8 pieces
About 15 German butterball potato (probably any potato would work) cut into 1/4s
1 onion cut into moons
3 T extra virgin olive oil
I'm a sprinkle and dash girl...sorry, I didn't measure
garlic powder, salt, pepper, ground corriander, dry parsley....season as you like
Toss everything together. Spread out on a cookie sheet (I have huge ones, this would take two of the Sam's 1/2 sheet pans).
Bake at 415 for 25-35 minutes, or until chicken is done and veggies are fork tender.
This took about 15 minutes to prep. Everyone raved. For 6 people....there were No leftovers.
This has become one of our favorite activities for late August...potato harvest day. A local (well, it is an hour away....in AK speak, that is local) farmer has a you-harvest-it farm. We get several veggies, but mostly 5 different varieties of potatoes. We got to go with the friends who introduced us to this adventure.