Words & Brush Weekender: Easy listening music and chat, Friday 17th April 2026, Free Choice - all genres of music welcome
Friday, April 17, 2026
Tuesday, April 14, 2026
Words & Brush Recipe Corner: Veggie Drawer Soup
Veggie Drawer Soup
By Henny Shor, Jerusalem Post, April 4, 2026
https://www.jpost.com/food-recipes/article-891761
Veggie Drawer Soup
This recipe was originally published shortly after October 7,2023, at a
time when we were all leaning on comfort food a little more than usual.
And truthfully, this past month has shown me that we’re still there. When things feel heavy having something warm and nourishing on the stove can make all the difference.
This soup is exactly that. It’s simple, flexible, and delivers every single time. It’s also the perfect way to use up any vegetables before they go to waste – just add what you have, let it simmer, and you have something truly comforting ready to go.
Yields 8-10 servings
Ingredients:
2 onions, sliced
6-8 cloves of garlic, peeled
¼ cup olive oil
1 Tbsp. salt
1 tsp. pepper
1 tsp. turmeric
1 tsp. garlic powder
8-10 cups of vegetables, washed/peeled/cut:
Peppers, carrots, zucchini, celery, sweet potato, leek, cabbage, broccoli...
½ cup of fresh herbs or 2 Tbsp. dry herbs: parsley/dill/coriander/basil
Directions:
Start with sautéing onions and garlic, then peel and chop whatever vegetables you have in your veggie drawer, such as carrots, zucchini, peppers, cabbage, parsley, celery, potatoes, sweet potatoes, leeks, and broccoli. Really, whatever you’ve got, this will work. The important part is that you put love into it.
Add in the veggies you have, even if only three kinds. Add salt, pepper, and lots of savoury spices that you like (turmeric, garlic powder, onion flakes, paprika, ginger....). Add in enough water to cover the veggies, then put in any greens like dill, cilantro (coriander), or parsley in the pot. If you don’t have fresh, you can use dry herbs.
Bring to a boil, then lower the heat to simmer for 90 minutes to 2 hours.
Remove any greens that have stems before blending. The flavour is already in the soup!
Let cool and use an immersion blender or food processor with the steel S-shaped blade to blend the soup together.
Put the remaining soup in containers to share or freeze.
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Enjoy!  |
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Friday, April 10, 2026
Words & Brush Weekender: Easy listening music and chat, Friday 10th April 2026, Free Choice - all genres of music welcome
Words & Brush Weekender: Easy listening music and chat, Friday 10th April 2026, Free Choice - all genres of music welcome
Enjoy some good music here on Words & Brush, it's your free choice so please post any of your favorite music of all genres!
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Tuesday, April 7, 2026
Words & Brush Recipe Corner: Crispy Potato Flake Chicken
Crispy Potato Flake Chicken
By Henny Shor, Jerusalem Post, April 4, 2026
https://www.jpost.com/food-recipes/article-891761
This recipe was originally printed in 2021, and the response was so incredible that I knew it deserved to be shared again. Shake-and-bake chicken is one of those classic recipes that everyone loves – and for good reason. It’s simple, quick, and always comes out delicious. This version has a bit of a twist, using instant potato flakes (instant mashed potatoes) as the coating.
And then comes the bonus. When you’re left with boxes of potato flakes, this is one of my favorite ways to use them up. It turns into a real winner dinner – easy, reliable, and something we make all year long in our home.
Ingredients:
6-8 pieces bone-in chicken
1½-2 cups instant potato flakes
1 tsp. salt
½ tsp. black pepper
1 Tbsp. garlic crystals
1 Tbsp. onion flakes
2 Tbsp. olive oil
Directions:
Preheat the oven to 180°C/350°F. In a large bowl, combine the potato flakes with the salt, pepper, garlic crystals, and onion flakes. Wet each piece of chicken with water, then dip it into the potato flake mixture, coating it well on all sides. Arrange the chicken pieces in a large baking dish, making sure not to overcrowd the pan. Drizzle the olive oil over the top, then bake uncovered for about 1 hour and 15 minutes, until the chicken is tender and the juices run clear. If needed, continue baking for an additional 15-20 minutes until fully cooked through.
Variation: For boneless, skinless chicken breast, reduce the cooking time to about 45-50 minutes.
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| Enjoy! |
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Friday, April 3, 2026
Words & Brush Weekender: Easy listening music and chat, Friday 3rd April 2026, Free Choice - all genres of music welcome
Words & Brush Weekender: Easy listening music and chat, Friday 3rd April 2026, Free Choice - all genres of music welcome
Enjoy some good music here on Words & Brush, it's your free choice so please post any of your favorite music of all genres!
visit https://disqus.com/home/forum/thesputniksorbit-blogspot-com/Please Recommend this page and follow us on:https://disqus.com/home/forum/https-www-wordsandbrush-com
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