Yesterday, I boiled a chicken with ginger in the water to make a delicious ginger chicken stock. After the chicken was cooked, I took it out and added brown basmati rice to the water. Then when that was done, I took the meat from the chicken and added it back in. During the day, I had also cooked another pot of great northern beans, so some of those went in the soup, too. And some more herbs, salt and pepper. It was a delicious dinner. Much of it is left, so we will have it tonight, too. It turned out similarly to this recipe: Ginger Chicken, Rice and Lentil Stew.
I haven’t made muffins in awhile, but after having the family request some yesterday, I will gladly make some today. They will be our usual sweet potato muffins, but I am going to add small pieces of our chocolate chunks to them. I have to make more of the chocolate chunks (they keep getting eaten!) and I will try it a little differently today. I’d like to make them sweeter, and sweetened with either date sugar or agave.
Also, today, I will give another gluten-free bread recipe a try. This one is from my friend, Tiffany — Tiffany’s Gluten-Free Bread. I will have to sub for the eggs.
Wardeh, the soup sounds really good, I may have to make some, as I bought a whole chicken today.
I received the photocopies today that you mailed to me, thank you so much, I think they will be really helpful.
I am so sorry I didn’t even think to give you my last name. It is Perez (my husband is from Chile) the mign is because his first name is Miguel so we shortened it to migntiff. Sorry for the confusion. Thanks again for the copies, have a great weekend.
love, tiffany
Tiffany, I should have asked your last name! I thought it was a pretty good guess, though.
I hope the article will be helpful for you. How interesting that your husband is from Chile. I would love to hear more about that and how you met. I suppose you could email me, then it would stay private. Love, Wardeh