Chicken Soup For The Soul
Do you have all the early signs of a cold / flu coming on- achy, runny nose, sore throat, and cough? Well it’s the “Time of the season”, we’re not talking about The Zombies, even though we think it’s a beautiful song. Be preventative and make yourself some chicken soup for the soul!! For this recipe please email us at info@beorganicllc.com. Remember to order any of our organic finishing sauces by clicking on the “Add to Cart” button and look out for our new recipe ebook coming soon!
Food Storage Guidelines
| Refrigerator | Freezer | |||
| Fresh Meat: | (35⁰-40⁰) | (0⁰ or lower) | ||
| Beef roasts & steaks | 3 – 4 days | 6 – 12 months | ||
| Beef, ground | 1- 2 days | 3 – 4 months | ||
| Veal | 1- 2 days | 4 – 6 months | ||
| Pork chops | 2 -3 days | 4 – 6 months | ||
| Pork roasts | 3- 5 days | 4 – 8 months | ||
| Pork sauage | 1 -2 days | 1 – 2 months | ||
| Bacon | 2 weeks | 3 months | ||
| Ham, whole | 1 week | 1 – 2 months | ||
| Lamb chops | 3 – 5 days | 6 – 8 months | ||
| Chicken & turkey | 1 – 2 days | 12 months | ||
| Duck & goose | 1 – 2 days | 9 months | ||
| Fish | 1 – 2 days | 3 – 6 months | ||
| Eggs: | ||||
| In shell | 4 – 5 days | |||
| Hard-boiled | 5 days | |||
| Dairy: | (35⁰-40⁰) | (0⁰ or lower) | ||
| Cottage Cheese | 1 week | 2 weeks | ||
| Sour cream | 2 weeks | |||
| Yogurt | 2 weeks | |||
| Hard cheese | 3 – 4 months | 6 months | ||
| Processed cheese | 1 month | 6 months | ||
| Ice cream | 2 months | |||
| Margarine & butter | 2 – 4 weeks | 9 months | ||
| Milk | 8 – 20 days | |||
| Other: | ||||
| Mustard | 6 – 8 months | 12 months | ||
| Mayonnaise | 12 months | |||
| Bread | 1 – 2 weeks | 3 months | ||
| Frozen vegetables | 8 months | |||
| Frozen fruit | 1 year | |||
| Fruit juice concentrate | 6 days | 1 year |
Vegetarian Egg & Shittake Mushroom Casserole with Roasted Red Peppers & Potatoes
Sunny side up? Scrambled? Hard boiled? Yeah right, this dish comes free-range and vegetarian roasted casseroled!! For this recipe please email us at beorganic4@gmail.com. Remember to order any of our organic finishing sauces and look forward to our new recipe ebook coming soon!
Lemon Thyme Roasted Chicken with Grilled Zucchini, Peppers, and Eggplant
Good day to you all!! Foodie Roo here to share another great recipe with you. This time last year my friend Jen took me on a trip to visit her friends Andre and Carol who live in Huntington Beach, California. That was my first time EVER traveling to the west coast. And just to add that was the best trip I EVER had experiencing great food, local artist and their artwork, the beach, and lots of bicycle riders!!
The culture and way of life there was very laid back. So much laid back that Jen and I were spoiled rotten and didn’t want to come back home. While there we experienced some great home cooking by Andre, Carol’s husband. This guy is not only a great family man that I look up to but also an amazing chef!! Now that I look back on it I never saw him break a sweat while cooking. Oh yeah that’s right the temperature there was a cool 68-72 degrees our whole trip!!! And how can I forget Carol……ahhhhhh Carol. Always with a smile and always putting others before her. She took us down memory lane and painted pictures that made me feel as if I was living there in that moment. Their energy, beautiful smile, and spirit made me feel right at home.
That’s why today’s recipe is dedicated to Andre and Carol. I am going to replicate the Lemon-Thyme Roasted Chicken with Grilled Zucchini, Peppers, and Eggplant we had the honor of sampling from Andre the first day we got there. Thank you again Andre and Carol for the great hospitality!!! You guys are amazing and can’t wait to see you soon!!
Ingredients (all organic)
1 Italian eggplant, sliced into 1/2-inch planks
2 medium zucchini, sliced into 1/2-inch planks
1/4 cup extra-virgin olive oil
2 sprigs fresh thyme
2 cloves garlic, peeled and grated
Kosher salt and freshly ground black pepper
2/3 cup fresh lemon juice
2 sprigs thyme, finely chopped
Kosher salt and freshly ground black pepper
Directions
4. While grill is still hot, place vegetables on grill in a single layer. Cook vegetables on each side for about 2 minutes until well marked. Arrange grilled vegetables on a large platter slightly overlapping one another and serve with chicken.
Red Snapper Al’ Orange Mandarin Coconut Rice with Watercress Cabbage Slaw
For this recipe please email us beorganic4@gmail.com. Remember why worry about burning the kitchen down or sauce stains on your ceiling, you can order any of our organic finishing sauces right here on this website.
