Recipe from: Annie Nordmark
"The peanut butter adds something wonderful, without really tasting like itself. The BEST soup I have ever tasted."
Ingredient:
- 8 cups chicken broth
- 2 cups diced, cooked chicken meat
- 1 cup peeled and cubed potatoes
- 1 cup diced carrots
- 1 cup diced zucchini
- 1 cup broccoli florets
- 1 cup canned whole tomatoes, chopped
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 2 cloves garlic, minced
- 1/2 cup peanut butter
- 1 tablespoon chopped fresh parsley
- salt to taste
- ground black pepper to taste
- In a large stock pot, combine the broth, chicken, potatoes, and carrots. Bring the soup to a boil, and then reduce heat to medium. Cook for about 10 minutes, till vegetables are tender.
- Add zucchini, broccoli, tomatoes, celery, onion, green pepper, and garlic. Simmer for about 8 minutes.
- Add peanut butter, parsley, salt, and pepper; stir until peanut butter is fully blended. Simmer for 3 minutes longer.
If we want to be healthy, we have to learn to cook (Raymond Blanc)There are around forty-four million sheep in the UK national flock including about fifty pure breeds and three hundred crossbreeds. Over twenty-two million are lambs under one year of age whilst seventeen million are breeding ewes. Most sheep are slaughtered as lambs.
Lamb is meat from sheep less than one year old. Most are brought to market at about six to eight months old. If the phrase "Spring Lamb" is on a meat label, it means the lamb was slaughtered between March and October. The term comes from the past when lambs born in harsh winter weather would have little chance to survive until the next year. Today with more protected farming conditions, enjoying lamb is not confined to a particular season of the year.
Mutton is meat from sheep more than a year old. It is likely to be less tender than lamb and have a stronger flavour.
Cooking Lamb
The method of cooking lamb is largely determined by the cut of lamb to be cooked. For example, tender (and generally more expensive) cuts of meat benefit from fast, high heat cooking while tough cuts benefit from a slower and longer cooking methods.
Lamb Fillet End of Leg
French Trimmed Rack of Lamb
Lamb Leg Steaks
Butterfly cut Leg of Lamb
Lambs Liver
Following these instructions is important for everyone but especially for those most vulnerable to foodborne disease—children, the elderly, and persons with weakened immune systems due to steroid use, conditions such as AIDS, cancer or diabetes, or such treatments as chemotherapy for cancer or immune suppression because of organ transplants.
Eggs that have been treated to destroy Salmonella—by in-shell pasteurization, for example—are not required to carry safe handling instructions.
Buy Right
* Buy eggs only if sold from a refrigerator or refrigerated case.‡
* Open the carton and make sure that the eggs are clean and the shells are not cracked.
* Refrigerate promptly.
* Store eggs in their original carton and use them within 3 weeks for best quality.
Keep Everything Clean
Before preparing any food, remember that cleanliness is key!
* Wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with eggs and egg-containing foods
Cook Thoroughly
Thorough cooking is perhaps the most important step in making sure eggs are safe.
* Cook eggs until both the yolk and the white are firm. Scrambled eggs should not be runny.
* Casseroles and other dishes containing eggs should be cooked to 160°F (72°C). Use a food thermometer to be sure.
* For recipes that call for eggs that are raw or undercooked when the dish is served—Caesar salad dressing and homemade ice cream are two examples—use either shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method, or pasteurized egg products. Treated shell eggs are available from a growing number of retailers and are clearly labeled, while pasteurized egg products are widely available.
Serve Safely
Bacteria can multiply in temperatures from 40°F (5°C) to 140°F (60°C), so it's very important to serve foods safely.
* Serve cooked eggs and egg-containing foods immediately after cooking.
* For buffet-style serving, hot egg dishes should be kept hot, and cold egg dishes kept cold.
* Eggs and egg dishes, such as quiches or soufflés, may be refrigerated for serving later but should be thoroughly reheated to 165°F (74°C) before serving.
Chill Properly
* Cooked eggs, including hard-boiled eggs, and egg-containing foods should not sit out for more than 2 hours. Within 2 hours either reheat or refrigerate.
* Use hard-cooked eggs (in the shell or peeled) within 1 week after cooking
* Use frozen eggs within one year. Eggs should not be frozen in their shells. To freeze whole eggs, beat yolks and whites together. Egg whites can also be frozen by themselves.
* Refrigerate leftover cooked egg dishes and use within 3-4 days. When refrigerating a large amount of a hot egg-containing leftover, divide it into several shallow containers so it will cool quickly.
On the Road
* Cooked eggs for a picnic should be packed in an insulated cooler with enough ice or frozen gel packs to keep them cold.
* Don't put the cooler in the trunk—carry it in the air-conditioned passenger compartment of the car.
* If taking cooked eggs to work or school, pack them with a small frozen gel pack or a frozen juice box.
Eggs that have been treated to destroy Salmonella—by in-shell pasteurization, for example—are not required to carry safe handling instructions.
Buy Right
* Buy eggs only if sold from a refrigerator or refrigerated case.‡
* Open the carton and make sure that the eggs are clean and the shells are not cracked.
* Refrigerate promptly.
* Store eggs in their original carton and use them within 3 weeks for best quality.
Keep Everything Clean
Before preparing any food, remember that cleanliness is key!
* Wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with eggs and egg-containing foods
Cook Thoroughly
Thorough cooking is perhaps the most important step in making sure eggs are safe.
* Cook eggs until both the yolk and the white are firm. Scrambled eggs should not be runny.
* Casseroles and other dishes containing eggs should be cooked to 160°F (72°C). Use a food thermometer to be sure.
* For recipes that call for eggs that are raw or undercooked when the dish is served—Caesar salad dressing and homemade ice cream are two examples—use either shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method, or pasteurized egg products. Treated shell eggs are available from a growing number of retailers and are clearly labeled, while pasteurized egg products are widely available.
Serve Safely
Bacteria can multiply in temperatures from 40°F (5°C) to 140°F (60°C), so it's very important to serve foods safely.
* Serve cooked eggs and egg-containing foods immediately after cooking.
* For buffet-style serving, hot egg dishes should be kept hot, and cold egg dishes kept cold.
* Eggs and egg dishes, such as quiches or soufflés, may be refrigerated for serving later but should be thoroughly reheated to 165°F (74°C) before serving.
Chill Properly
* Cooked eggs, including hard-boiled eggs, and egg-containing foods should not sit out for more than 2 hours. Within 2 hours either reheat or refrigerate.
* Use hard-cooked eggs (in the shell or peeled) within 1 week after cooking
* Use frozen eggs within one year. Eggs should not be frozen in their shells. To freeze whole eggs, beat yolks and whites together. Egg whites can also be frozen by themselves.
* Refrigerate leftover cooked egg dishes and use within 3-4 days. When refrigerating a large amount of a hot egg-containing leftover, divide it into several shallow containers so it will cool quickly.
On the Road
* Cooked eggs for a picnic should be packed in an insulated cooler with enough ice or frozen gel packs to keep them cold.
* Don't put the cooler in the trunk—carry it in the air-conditioned passenger compartment of the car.
* If taking cooked eggs to work or school, pack them with a small frozen gel pack or a frozen juice box.
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