February 28, 2009

Hotch Potch

This is one of my favorite recipes! My wonderful mother-in-law gave it to us when we got married with a handy little book full of their favorite recipes. The pilgrims brought it with them to the NEw World from Leyden, Holland. It is oh so versatile!! I can make it the day before, during nap time, it really does not matter. It does not freeze so well because of the potato, but could be done if necessary. The potatoes are just a little extra mushy, I think. I have frozen it.

Serves: 6-8

1 chopped onion
4 chopped carrots
4 chopped potatoes
2 tsp parsley
2 tsp basil
1 tsp thyme
2 c cubed cooked chicked
2 tsp salt
2 cubes chicken bouillion
1/2 tsp black pepper

  • Chop vegetables-put in saucepan. Add herbs, chicken and broth.
  • Cook until vegetables are tender.
  • Boil then turn down to simmer.

Another wonderful point, the ingredient list is pretty flexible. I have added (very deliciously) mustard greens or kale to sneak in some extra yummy nutrients, I like to add celery, and we definitely prefer fresh parsley, but like I said, it is flexible. I also use broth/stock instead of bouillion. I think I followed the directions carefully the first time or two, but now I mostly just wing it, as long as I have the necessary ingredients.

1 comment:

Kimi Harris said...

mmmmm......looks good!