Debby over at Nanny's Place dehydrates all her veggies and what not, which caught my interest on trying my hand at it myself. I was happy to be able to purchase this at a good price, so I will be able to try it all out on a small scale to see how I like it, prior to buying one of those "state of the art" dehydrators for around the $300.00 mark. The Wild Leeks are ready to be picked, so when we get a "dry" day I am hoping to get out with a friend to get some picked and give it a "go" on dehydrating them as my first try. If it all works out, this will be great as we do love leeks in our soups and stews.
Lexus had me up at 2:30 am, needing out, and of course I couldn't get back to sleep so just layed there the rest of the night. Rob had to make a round trip to Kitchener this morning, but I decided to stay back or I would be way to exhausted had I went.
I got going on a pot of Big Batch Chicken soup instead. I also had a couple of downtown errands to do, by dropping off a couple of recipes I had promised to the owners of the newly opened "Berford Street Tea Room", dropped off a letter around to the Post Office, and then slipped into the Foodland store to pickup some carrots for the soup, since I had just run out the other day.
Rob arrived home almost right after I had finished my errands and arriving home myself. He went out to retrieve our mail at about 11:00 am., whereas much to my delight there had been an envelope for me of a personal nature ....
I do LOVE getting mail via Post, especially when it contains such wonderful things for me in it.
After my excitement had passed a bit, I got to making some Cottage Cheese Biscuits to go along with the Big Batch Chicken Soup for our Dinner today.
Big Batch Chicken Soup
8-10 chicken drumsticks (skin removed), or any chicken with bone (skin removed)
12 mushrooms sliced
4 stalks of celery, diced
4 leeks (white & light green part only), chopped
4 carrots, chopped
3 large tomatoes (chopped) or a can of diced tomatoes (I used 2-28 (lg) cans of diced tomatoes)
1 large onion chopped
1 can (5 1/2 oz) tomato paste
10 cups chicken broth
1/4 cup chopped parsley
Salt, Pepper, dried thyme, and sage to taste (I omitted the sage & added some seasoning salt)
In large pot saute in 1 Tbsp oil heat over medium heat add celery, leeks, carrot & mushrooms; then add all other ingredients. Bring to a boil, reduce heat, cover and simmer 30 minutes or longer until chicken is cooked. Remove chicken (before falling off the bones), de-bone chicken & return to saucepan. Simmer until all is cooked.
Yields 20 - 1 cup servings.
2 cups flour
1 tsp salt
4 tsp baking powder
2 Tbsp margarine or butter
Mix until crumby & set aside
In separate bowl....1 cup cottage cheese
1 cup cubed old cheddar cheese
1/4 cup milk
Add cheese mixture to flour mixture, just until blended. If to wet add a little flour. Pat onto floured board and cut into biscuits 1/2 in thickness. bake at 425F for 10-12 min.....don't crowd on cookie sheet.