Chicken On Vegetable Bed

By diana | Published January 4, 2011

Ingredients:

  • 1 free range chicken, cut into pieces
  • 1 pound potatoes, halved longitudinally
  • 1/2 pound carrots, sliced 1 inch thick
  • 4 onions, peeled
  • 2 chili peppers, chopped small
  • 4 garlic cloves
  • 1/2 cup white wine
  • 1/2 cup olive oil
  • salt

Directions:
Heat the oven at 430 F. Salt the chicken. Arrange the potatoes in a baking tray, then put the chicken on top of them. Arrange the onions, carrots, garlic and chili peppers between the chicken pieces. Pour the olive oil on top, then roast the food for about 15 minutes. Take it out of the oven and add the white wine. Cook it for one hour and 30 minutes more. Serve hot.

Posted in Dinner | Tagged , , , , , , , | Leave a comment

Tomato Soup

By diana | Published December 28, 2010

Ingredients:

  • 4 tomatoes, average size
  • 1 onion
  • 3 garlic cloves
  • 1 tablespoon tomato paste
  • 1 cup corn
  • 1 carrot, diced
  • 1 green pepper, chopped small
  • basil
  • olive oil
  • salt, pepper

Directions:
Cut the tomatoes and the onion in four wedges each, then put them in a baking tray with the garlic cloves and with a bit of olive oil. Roast them for about 20 minutes. Let them chill out for a while, then peel them and put them in a pot together with 2 glasses of water, basil, carrot, green pepper, tomato paste and a dash of salt. Boil the soup at low temperature for about 30 minutes, stirring every now and then. Add the corn, then cook for 5 more minutes.

Posted in Soups | Tagged , , , , , , , | Leave a comment