Friday, March 4, 2022

Words & Brush Weekender: Easy listening music and chat, Friday 4th March 2022, Happy Music & Songs of Childhood

Easy listening music and chat, Friday 4th March 2022, Happy Music & Songs of Childhood!



Enjoy some good music here on Words & Brush, please post your favorite Happy music & Songs of Childhood!

"Summer in the City" The Lovin' Spoonful 


Mandy Miller - Nellie the Elephant 


Manhattan Transfer - Chanson D`Amour


The Small Faces - Itchykoo Park


South Pacific - HAPPY TALK


Max Bygraves 'Gilly Gilly Ossenfeffer Katzenellenbogen by the Sea'


Ken dodd live singing Happiness


Dance Monkey" - Karolina Protsenko & Daniele Vitale SAX


Big Rock Candy Mountain BURL IVES


GOOD VIBRATIONS  THE BEACH BOYS



🔊🎼🎹🎷🎺🎸🎻🎧🎤🔊🎼🎹🎷🎺🎸🎻

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Tuesday, March 1, 2022

Words & Brush Recipe Corner: Chicken with peas and potatoes

 

Pascale’s Kitchen: Chicken with peas and potatoes


When it’s cold outside, there’s nothing better than coming home to a warm pot of stew whose aroma has spread throughout the house. 

I love preparing stews for a number of reasons. Firstly, they are easy to make and don’t require many steps or complicated techniques. Secondly, to make a stew, you just add all the ingredients to one big pot, combining your protein together with grains, legumes and vegetables. And lastly, I love that you can swap out meat for chicken, use any type of grain or beans, and add whichever vegetables you happen to have on hand. 

The main rule of thumb to follow when making a stew is that it needs to be cooked over a low flame for a few hours. This is the only way you’ll get the deep flavor and soft texture of a good stew. In general, stews should cook for at least an hour and a half. If you have the time, two-and-a-half hours is even better. 


 Chicken with peas and potatoes (photo credit: PASCALE PEREZ-RUBIN)

Chicken with peas and potatoes (photo credit: PASCALE PEREZ-RUBIN)


Makes 6-8 servings. 

Ingredients 

  • ¼ cup olive oil
  • 6-8 chicken legs
  • 3 medium onions, sliced thinly
  • 3 garlic cloves, crushed
  • 3 celery stalks, with the leaves
  • ¼ tsp. turmeric
  • Salt, to taste
  • ½ tsp. pepper
  • ½ tsp. sweet paprika
  • 2 Tbsp. tomato paste
  • 6-8 medium potatoes, whole
  • 1 package frozen peas
  • 2.5–3 cups boiling water

Directions

Heat oil in a large, shallow pan. Add the chicken legs and sauté for a few minutes, turning them on every side, until they change color. Transfer the chicken to a plate. 

Add another tablespoon or two of oil to the pan and sauté the onion until it becomes translucent. Add the garlic and celery and sauté a few more minutes. Add all the spices, tomato paste and potatoes and sauté another 2-3 minutes. Add the peas and cook for another 2-3 minutes.

Pour in the water and add the chicken legs. Stir and bring back to boil. Lower the flame and cook another 90 minutes until most of the liquid has evaporated. Taste and adjust seasoning before serving. 

Level of difficulty: Easy.
Time: 2 hours.
Status: Parve.



Enjoy!




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