Hello Sunday! How ya doing?
I've used the Reynolds cooking bags for years. Get the regular or large size. Directions inside box. It was a 3 1/2 lb. chicken and took 1 1/2 hrs. For seasoning I mixed kosher salt, pepper, and a couple chicken seasonings I had together and rubbed inside cavity and all over the outside......it was delicious.....but I didn't eat the skin. The sweet potatoes were delish too and so dang easy.
I wasn't on computer last evening, gave it a rest and turned it off.
You know you are welcome anytime for dinner here, girlfriend!!!
Hugs,
Pat
I wasn't on computer last evening, gave it a rest and turned it off.
You know you are welcome anytime for dinner here, girlfriend!!!
Hugs,
Pat
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Hey Millie, sure I'll be happy to give it to you, but beware....all my recipes are in my head, not on paper, so mostly I'll be going by the seat of my pants! LOL
First, you need the seasoning mix....Golden Curry sauce mix, made by S&B. I find it in the Asian section at Wal-mart, Kroger doesn't have it, but I was able to buy it at Ralph's and Alberston's when we lived in San Diego. It comes in mild, med-hot and hot. Wally-world only carries the med-hot, but it's still not too hot for us, actually, just right. It is a block of sauce that once added to the soup or liquid not only seasons it but thickens it too. I use it for all sorts of things, and there's a recipe on the back to go by too.
Okay, here's the Curried Lentil Soup
1 pkg Golden Curry Sauce mix
1 pkg dry lentils, sorted and rinsed
2 tbs olive oil
1 med onion, chopped
2 stalks celery, chopped
2 carrots, chopped
1 lg potato, diced
1 sweet potato (optional) diced
1 can petite diced tomatoes, undrained
32 oz chicken stock or vegetable broth ( you could use beef if that's what you have)
Saute the celery, onion and carrots in olive oil until they start to soften. Add the lentils and stir around a bit before adding the tomatoes and stock. Bring to a boil, then simmer, uncovered for about 40 minutes, or until the lentils are soft. Bring back to a boil and add seasoning mix, stirring constantly until it dissolves and soup has thickened. You might need to add some water if it's getting too thick.
This is very versitile. I sometimes reduce the lentils by 1/2 cup and add 1/2 cup barley. You can also add fresh spinich at the last minute or some frozen peas....
This makes A LOT, but freezes well. I ususally make it when my vegetarian son and his wife are coming so they can take some home.
Hope you like it!
EDIT!!!! I add the potatoes the last 20 minutes or so, otherwise they break down too much. Sorry
First, you need the seasoning mix....Golden Curry sauce mix, made by S&B. I find it in the Asian section at Wal-mart, Kroger doesn't have it, but I was able to buy it at Ralph's and Alberston's when we lived in San Diego. It comes in mild, med-hot and hot. Wally-world only carries the med-hot, but it's still not too hot for us, actually, just right. It is a block of sauce that once added to the soup or liquid not only seasons it but thickens it too. I use it for all sorts of things, and there's a recipe on the back to go by too.
Okay, here's the Curried Lentil Soup
1 pkg Golden Curry Sauce mix
1 pkg dry lentils, sorted and rinsed
2 tbs olive oil
1 med onion, chopped
2 stalks celery, chopped
2 carrots, chopped
1 lg potato, diced
1 sweet potato (optional) diced
1 can petite diced tomatoes, undrained
32 oz chicken stock or vegetable broth ( you could use beef if that's what you have)
Saute the celery, onion and carrots in olive oil until they start to soften. Add the lentils and stir around a bit before adding the tomatoes and stock. Bring to a boil, then simmer, uncovered for about 40 minutes, or until the lentils are soft. Bring back to a boil and add seasoning mix, stirring constantly until it dissolves and soup has thickened. You might need to add some water if it's getting too thick.
This is very versitile. I sometimes reduce the lentils by 1/2 cup and add 1/2 cup barley. You can also add fresh spinich at the last minute or some frozen peas....
This makes A LOT, but freezes well. I ususally make it when my vegetarian son and his wife are coming so they can take some home.
Hope you like it!
EDIT!!!! I add the potatoes the last 20 minutes or so, otherwise they break down too much. Sorry
Susan
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