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 |
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.
Reasons To Cut Back On Meats
1. Better Health
Animal foods, especially red meat, are among the largest sources of saturated fats in our diet. Eliminating meat―beef, pork, lamb, poultry―one day a week can reduce your risk of dying from heart disease and some cancers. What’s more, “cutting down on meat encourages people to eat more vegetables,” says Marion Nestle, a professor of nutrition, food studies, and public health at New York University, in New York City. Adding a serving of produce to your diet each day (say, ½ cup of melon or broccoli) may lower your risk of heart disease by 4 percent and your risk of stroke by 6 percent.
2. More Money in Your Pocket
Consuming less meat boosts your bottom line. The average cost of a pound of sirloin is $6.20, compared with 90 cents for a 15-ounce can of beans, according to the U.S. Department of Agriculture. If a family of four replaces a steak dinner ($9.30 for 1½ pounds) with a fresh bean and vegetable salad ($1.80 for two cans of beans) once a week, they will save $7.50. After a year, that’s an extra $390.
3. A Greener Planet
The livestock industry creates almost a fifth of all greenhouse gases and takes up 30 percent of the earth’s usable land, according to a United Nations report. (Vegetables and other produce don’t even come close.) Eliminate 1½ pounds of meat (about what a family of four eats for dinner) once a week, says Gidon Eshel, a professor of physics at Bard College, in Annandale-on-Hudson, New York, “and you’ll get almost the same benefits as trading in a standard sedan for an ultra-efficient Prius hybrid.”
Souce: Dailyrecnews
Jamaican Chicken Wings
This is foodie Nelson with this week’s recipe of the week; spicy, caliente, hot, fire, whatever you want to call them, don’t call them boring. Everyone knows us for the perfect marinade/sauce, but in 2010 we are dropping our new line, “Dried Seasoning.” For those who don’t know what dried seasoning is here it goes: after you clean and wash your meat/poultry, you begin the process of seasoning it to be cooked; this is where a lot of people run into trouble.
Trouble! Foodie Nelson, what do you mean? Well some people are heavy handed, so they tend to over season the meat: making it too salty or too spicy without any flavor. Then there are those who just are afraid of the meat; they are afraid to add spices and salts, so they never add the right amount of spice to enhance their food.
Foodie Nelson, cooking sound sooo hard! No, it isn’t at the BYU (Back Yard University). We make it easy on all our” foodie cadets” by providing him/her with our pre-package organic Dried Seasoning. Every spice is hand picked by the 3 founders of Be Organic and is measured to perfection to keep our clients best interest at heart. So now that you know what “Dry Seasoning” is, on to our menu for the week: our Jamaican Cayenne/Scotch Bonnet Pepper chicken wings.
Ingredients as follow:
1 table spoon of Cayenne pepper
1 table spoon of chill pepper
1 whole scotch bonnet pepper ‘seed or add for the spicy’
½ table spoon of sea salt
½ table spoon of black pepper
2 clove of garlic Pinch of season salt
½ table spoon of paprika
1 table spoon of honey
Cooking instruction:
1. Pre-heat oven 350 degrees
2. 5lb of organic chicken wings. Wash and clean chicken thoroughly with organic lime juice or vinegar
3. Make sure chicken is damp when applying seasoning 1 oz. of Be Organic Dried Season
4. Rub each wing until fully coated. Place coated wings in oven safe pan.
5. Place in oven rotate wings to make sure they don’t stick to pan or burn after 15 minutes.
6. Serve with mashpotatoes or favorite vegetables
