Blog and Recipes

Oma’s Chicken Noodle Soup

Bill VarneyAdd comment

This recipe is from our book, Herbs Growing and Using the Plants of Romance Ironwood Press Bill Varney

It was given to us years ago from Carol Luckenbach, who helped to manage our greenhouse, and was Carol’s culinary gift to our Farm.

1  – 2 pound fryer chicken

1 – large potato, peeled and diced

2  – tablespoons salt ( we love using our URBANherbal savory salts)

1/2 half cup rice, uncooked

1/2 medium white onion, chopped

1 tablespoon fresh Italian parsley, chopped

1 tablespoon fresh oregano, minced

3 stalks celery, chopped

1 tablespoon fresh basil, minced

3 large carrots, diced

4 ounces fine egg noodles, uncooked

Place chicken in a large stock pot and fill with water. Add salt and bring to a boil. Add chicken and gently simmer for 1 hour – until chicken is cooked and meat begins to fall off the bones. Remove chicken from the broth and save for another use. Strain broth. Return broth to the pot and add the onion, celery, and carrots, potato and rice. Bring to a boil, then simmer for 15 minutes. Sprinkle in the parsley, oregano and basil and continue simmering for 15 more minutes. Stir in the noodles and cook for about 5 minutes or until the noodles are soft. Serve, piping hot with bread. Just perfect for a cold, Winter’s day. The chicken meat is perfect for making chicken salad.

Esta receta es de nuestro libro Herbs Growing and Using the Plants of Romance Ironwood Press.   Bill Varney

Nos fue dada hace años cuando Carol Luckenbach ayudaba a administrar nuestro invernadero, que regalo culinario tan valioso que dio a nuestra Granja.

1 - 2 libras de pollo para freír

1 - Patata grande, pelada y cortada en cubitos.

2 - cucharadas de sal (os recomendamos nuestras sales URBANherbal)

1/2 taza de arroz, sin cocer

1/2 cebolla blanca mediana, picada

1 cucharada de perejil italiano fresco, picado

1 cucharada de orégano fresco, picado

3 tallos de apio picado

1 cucharada de albahaca fresca, picada

3 zanahorias grandes, cortadas en cubitos

Fideos de huevo finos de 4 onzas, sin cocer

Coloque el pollo en una olla grande y rellene con agua. Añadir la sal y dejar hervir. Agregue elpollo y cocine a fuego lento durante 1 hora, hasta que el pollo esté cocido y la carne comience a desprenderse de los huesos. Retire el pollo del caldo y guárdelo para otro uso. Caldo de cepa Regrese el caldo a la olla y agregue la cebolla, el apio y las zanahorias, la papa y el arroz. Deje hervir, luego cocine a fuego lento durante 15 minutos. Espolvoree en el perejil, el orégano y la albahaca y continúe a fuego lento durante 15 minutos más. Agregue los fideos y cocine por unos 5 minutos o hasta que los fideos estén suaves. Servir, bien caliente con pan. Simplemente perfecto para un resfriado, el día de invierno. La carne de pollo es perfecta para hacer ensalada de pollo.
Oma’s Chicken Noodle Soup

 

 

Blog and Recipes

Delicious Rose Flower Water and Rose Geranium Pound Cake

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This Mother’s Day, why not make a cake for your Mom and surprise her? Here is one of our favorites made with Rose Flower Water and Rose Geranium leaves.

ROSE FLOWER WATER & ROSE GERANIUM POUND CAKE

  • 6 rose-scented geranium leaves
  • 2 2/3 cups sugar
  • 1 cup unsalted butter, softened
  • 6 large eggs
  • 2 teaspoons URBANherbal rose flower water
  • ½ teaspoon lemon extract
  • 3 cups unbleached flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 cup sour cream
  • Zest from one small lemon
  • Powdered sugar, bittersweet chocolate, organic red roses, rose geranium leaves as optional garnishes

Preheat oven to 300 F. Butter and flour a 10 inch tube pan. (We like to use a heart shaped pan.)

In a food processor, finely mince geranium leaves with sugar.

Add butter and cream mixture until light.

Mix in eggs, one at a time. Add rose water and extracts.

Blend well.

Sift flour, salt and soda together 3 times.

Add alternately with the sour cream to the butter mixture.

Add lemon zest and blend well.

Pour into prepared pan and bake for 1 to ½ hours or until golden and firm.

Loosen edges with a knife, and let stand for 15 minutes in the pan, then invert on rack to cool.

Glaze or dust with powdered sugar, or drizzle with bittersweet chocolate. Garnish.

 

Blog and Recipes

Tasty Caprese Salad!

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Tomatoes,Basil & Mozzarella Salad

A Caprese salad is an easy way to use up tomatoes and basil. The fresher the basil and tomatoes are the better the salad.

These ingredients are suggestions and you can add more or use less.

Ingredients:

  • 4 to 6 medium fresh ripe tomatoes
  • 12 to 20 fresh Italian basil leaves
  • 4 to 6 oz. fresh mozzarella (Paula Lambert’s from The Mozzarella Company is best)
  • 5 Tbsp. URBANherbal Coffee Fig Balsamic Vinegar
  • URBANherbal Lemon Dill Savory Salt to taste
  • Fresh ground Black Pepper to taste
  • 4 Tbsp. Extra Virgin Olive Oil

Preparation:

1. Cut your tomatoes and mozzarella into thin slices. Rinse your basil leaves and pat dry.

Layer your tomato slices, mozzarella and basil leaves on to a serving platter or small plates.

2. Drizzle the Coffee Fig Balsamic Vinegar and Olive oil over the salad and season with Lemon Dill

Savory Salt to Taste and Fresh ground pepper.

Ready to serve at once.

Makes 4 to 6 servings