I cannot stress enough the importance of properly cleaning your raw vegetables and other food. Everytime you watch the news there is another outbreak of salmonella or e-coli. Me being me, I set about to find just such a device that would clean vegetables. I am a natural born investigator. I leave no stone unturned in my quest for knowledge. Plus, I just became a grandmother. I’m trying to find a way to hermetically seal my grandaughter until she’s around seven or eight years old. I figure by them, germs won’t bother her too much. Just kidding, but you know what I mean. My motto is prevention, prevention, prevention.

Well, I found just such a device. It sanitizes your food in a bowl using ordinary tap water. In addition to that, there is a spray bottle attachment that you use for household cleaning. Oh, by the way, for you other new grandmothers, there is an attachment to sterilize BABY BOTTLES! Bingo!!! You can use the bowl to sterilize the baby’s toys, pacifiers and other things.

I view this as a win-win situation. My brother says “if you look in the dictionary under ‘anal kitchen cleanliness’ that you will find my picture there”. “Ha” I say. Just think of all of the time saved by NOT going to the emergency room after a meal at my house. I am seriously serious regarding that topic.

Check out the video from the manufacturers of the product.

Lotus Sanitizing System

Save money on household cleaning products and give yourself peace of mind knowing your food is safe all at the same time.

Katherine Baldwin

If you’re looking for an easy meatloaf recipe, then this is it! It is baked on a perforated rack on top of a drip pan so that all of the grease drops away. No more soggy meatloaf to be fished out of a loaf pan. It is full of flavor and has a nice surprise in the center - it’s stuffed with cheese. I have included the video demo I did for it. This is how I make the meatloaf for my family. Just add mashed potatoes and a salad to round off the meal.

Easy Meatloaf Recipe

Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
3      Lbs.                Ground Chuck
6      ounces           Cheddar Cheese, Shredded
2      slices             Bread, Toasted and Pulled Apart
1/2  Cup                 Green Bell Pepper, Diced
1/2  Cup                 Celery, Chopped
1                            Onion, Diced
2                            Eggs, Beaten
6      ounces           Tomato Sauce

1. Preheat oven to 325 degrees.

Combine all ingredients except the Cheddar Cheese in a bowl large enough to mix the ingredients together, approximately a 4 quart size. Use a spoon to mix with so the heat from your hands will not warm the mixture. It is easier to work with if it is as cool as possible.

2. Line a drip pan with foil and use a rack over the pan so the drippings can drip through.

3. Place half of the mixture on the rack and shape into a rectangle. Press on the edges to form a ridge all the way around, similar to making a pie crust.

4. When the base is formed, evenly spread the shredded cheese over the flat part of the base.

5. Place the remaining meatloaf mixture in flattened sections over the cheese. Use your hands to spread the mixture to a thin layer, covering the whole base.

6. Press all the way around to seal the cheese inside the meatloaf so that it doesn’t come out while the meatloaf is cooking.

7. Bake in the preheated oven for one and a half hours.

8. Remove from oven and let stand for at least 5 minutes before slicing.

Nutrition (calculated from recipe ingredients)
———————————————-
Calories: 396
Calories From Fat: 202
Total Fat: 22.1g
Cholesterol: 177.3mg
Sodium: 402mg
Potassium: 726.6mg
Carbohydrates: 6.9g
Fiber: 1.1g
Sugar: 2.4g
Protein: 40.4g

Cooking Tip: If you want this to be an Italian Meat Loaf, add some Italian seasoning to the mixture and substitute Mozzarella Cheese instead of Cheddar Cheese.

Comments: Spicy and stuffed with cheese. The way meatloaf should be.

The Making Of A Meatloaf

Just Click the link and it will take you to YouTube. Let me know how you like it.

These tools from Amazon will help.

Katherine Baldwin

Sometimes Creole cooking just calls out to you. I love spicy shrimp Creole, but some of my family members are allergic to shellfish, so I developed this recipe for them. This recipe gives them the kick of Cajun food without the dropkick of shellfish allergies! From my personal cookbook:

Spicy Chicken Creole

This is my variation of Shrimp Creole for those who prefer to not eat shellfish. Some people are allergic to shellfish and are unable to eat any variety of it. This gives them an alternative using chicken, but the flavor is definitely still there for lovers of Creole.

4 Tbs            Extra Virgin Olive Oil
1½ cups        Green Bell Pepper, chopped
1½ cups        Onion, chopped
1½ cups        Celery, chopped
3 cloves         Garlic, minced
1 pound         Chicken, Boneless, Skinless Breast Meat, trimmed and cubed
28 ounces      Tomatoes, Whole Canned
1 Tbs.            Paprika
1/2 tsp.          Cayenne
1 tsp.             Salt
1 tsp.             Pepper, fresh ground
1 cup             Water
1                    Bay Leaf
4 Tbs.            Corn Starch
1/2 Cup          Ice Water
2 Cups           Rice, cooked

1 Heat Olive oil in a deep sauté pan over medium heat.
2 Lightly sauté the bell pepper, celery and onions.
3 Add the cubed chicken and stir to lightly brown all sides.
4 Add the garlic and stir to combine all ingredients.
5 Add the tomatoes, paprika, cayenne, salt, pepper, Bay leaf and water. Stir to combine   ingredients.
6 Reduce heat, cover pan with lid and simmer for 25 minutes.
7 When cooking has finished, combine the corn starch with the ice water. Stir to make a   paste. Add to the pan and stir continuously until mixture is thickened.
8 Serve over rice.

Servings: 4

Cooking Tips
Put a damp paper towel under your cutting board to prevent it from moving.
Either dice the chicken after chopping the vegetables or use a seperate cutting board for the chicken to prevent cross contamination.

Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories   272.67
Calories From Fat (10%)   28.55
% Daily Value
Total Fat 3.34g   5%
Saturated Fat 0.61g   3%
Cholesterol 10.30mg   3%
Sodium 649.40mg   27%
Potassium 957.73mg   27%
Carbohydrates 53.06g   18%
Dietary Fiber 6.18g   25%
Sugar 13.67g
Sugar Alcohols 0.00g
Net Carbohydrates 46.88g
Protein 9.86g   20%
MyPoints 4.9

You can freeze the leftovers, if you have any!

Home Made Pimento Cheese Meets Vegetable Tray

If you are looking for a quick snack or an alternative to the same old luncheon meat choices for a great sandwich, why not try Pimento Cheese? It’s cool and refreshing. This is such a versatile little mixture that can be used in many ways. This is not even a kissing cousin to the spreads offered by your grocer. No true Southern household would be without it. Try it yourself.

PIMENTO CHEESE

16    ounces        sharp cheddar cheese, grated
1    large jar         minced pimentos, drained
2    cups             mayonnaise
2    teaspoons     Lawry’s Garlic Salt
2    teaspoons     Jane’s Crazy Mixed Up Salt
3    dashes          Tabasco sauce

Blend all ingredients either by hand in a large bowl or in a food processor.  If you like a “chunky” spread, mix by hand.  If you prefer a “smooth” spread, use the food processor. Adjust the salts and Tabasco to taste.  When this is mixed initially, it needs to be “soupy” as if you have too much mayonnaise.  The cheese will “soak up” the mayonnaise after it sets up.

This should be made one day in advance of serving.  Use for sandwiches or as a spread for crackers. You can also use it as a dip for a vegetable tray.

A vegetable tray can really add to your table at a party. The colors are beautiful and the tray can be used as a centerpiece. Use a large round platter, put a bowl in the center for the dip, which could be onion, ranch, blue cheese, pimento cheese, or whatever your favorite happens to be, and group the items in a line from the center to the edge. Use cherry tomatoes, celery, bell pepper, broccoli, cauliflower, cucumber strips, carrots, olives, cubed cheese and anything else that you like.

Make sure you have enough room in your refrigerator for the tray to keep it cool. If you don’t, put each group of items in a re sealable plastic bag to save space in the refrigerator and arrange the tray when guests start to arrive.

Servings: 16

Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories   233.17
Calories From Fat (73%)   170.00
% Daily Value
Total Fat 19.27g   30%
Saturated Fat 7.42g   37%
Cholesterol 37.40mg   12%
Sodium 899.86mg   37%
Potassium 50.14mg   1%
Carbohydrates 8.24g   3%
Dietary Fiber 0.03g   0%
Sugar 2.03g
Sugar Alcohols 0.00g
Net Carbohydrates 8.20g
Protein 7.49g   15%
MyPoints 6.3

Enjoy!

Katherine Baldwin

If you choose to lead a healthier eating lifestyle as an adult but find yourself to have had an unfavorable experience with broccoli as a child, you should now give this vegetable another attempt by ignoring any bad impressions you had with it. With some investigation and evidence, you will begin to comprehend the importance of having this vegetable in your diet. Although, finding out precisely how scrumptious this vegetable is will require some work.

The first thing that you should be aware of is that broccoli is a real powerhouse when it comes to vitamins. Not only does it include a large dose of vitamin C and vitamin A, it also has a healthy heaping of calcium, fiber, and folic acid.

Broccoli is also a significant supply of calcium, and not only does this help with managing high blood pressure, it also assist in fighting against colon cancer and helps build stronger bones. Risk of serious conditions such as cancer, heart disease and cataracts can also be reduced by the influence of broccoli.

Now that you appreciate its health benefits, let explore ways of eating it. With some serious taste and consideration, you will discover that the automatic facial expression that accompanies the thought of this vegetable is only traces from your childhood. There are many ways of including it into a healthy diet, although steaming this vegetable is pretty delicious by itself. Steaming your broccoli until tenderness whilst maintaining its green color will both help give it a crunchy taste and a lovely look.

One of the most famously tasty ways to eat broccoli is to steam it, and then drizzle some melted cheese over it. Children tend to love this treat, but you’ll find that as an adult, you’ll be able to appreciate the gentle crunch of the broccoli as well as the kind of cheese that you put on top.

A traditional preference is sharp cheddar, but pepper jack and blue cheese such as stilton, which is an acquired taste, will give you grand results.

Broccoli gives an advantage to food that has a stew or thick chunky meat consistency. Eating chicken pot pie is an excellent way to have vegetables, so spend some extra time chucking in baby broccoli florets with those potatoes, carrots, and rice. The smooth flavor of broccoli will be enhanced by the creamy taste of the stew.

So put in that extra effort in integrating broccoli in your diet, knowing now that the horrors of broccoli is only a myth!

Mexican food has become a billion business! With all the outlets combined, it is clear that Americans are enjoying the flavors of Mexican food. Food experts say Americans are acquiring more adventurous tastes, as well as cravings for new flavors and ingredients. Mexican food is an acquired taste for some, but for others it is an immediate love and sometimes even an obsession.

Mexican food has been built upon from many diverse cultures. It is a combination of the Spanish cuisine which was brought in by the Spanish settlers, mixed with the native foods of the Mayans and Aztecs. It also includes flavors from the Mojave and Apache tribes. You will find a lot of similarities between Indian and Mexican cuisines, especially in the use of chillis, tortillas, salsas, and rich sauces.

Salsa, the Spanish word for sauce, is uncooked and sometimes pureed until chunky, smooth, or chopped. In modern salsas ingredients include large red tomatoes, tomatillo, chipotle {a staple in the Aztec diet} and the avocado. These are the same core ingredients used in the past. Salsas, relishes, and chutneys can liven up even the dullest of dishes. It is rare to find any Texas style food without one of these accompaniments.

Mexican food uses authentic ingredients that come from its particular geography and culture. It varies by region, because of local climate, geography and ethnic differences. The north of Mexico is known for its meat dishes and beef production. The Southeastern Mexico region, on the other hand, is known for its chicken-based dishes and spicy vegetable.

At its heart, Mexican food is fragrant, flavorful and exciting to the palate. The ingredients used should be fresh and the toppings should never overwhelm. They should instead complement the dish.Mexican food in its essence is very light, very dependent upon chiles and herbs and nuts and spices. So the food tends to be very light when done the right way.

Tortilla chips, margaritas and chili con carne are now well-known around the world.. Tortillas are made by curing maize in lime water and then kneading the mixture into a dough, and cooking the thin patties on a flat grill. The most common tortillas in the United States’ version of Mexican food are made of corn, but this version of the corn tortilla is very much unlike the authentic, original version.

Eating authentic Mexican food is comforting and flavorful on the palate and very fulfilling to the stomach. Mexican food in a restaurant has its place, but for me nothing beats the taste of authentic Mexican food.

Italian food presents a unique challenge to the diner. With such variety, it’s nearly impossible to pick just one favorite dish. There are so many regional dishes special to one area of the country, with local ingredients providing unique flavors. For the risotto lover though, Veneto is the place to be.

One of the most recognized Italian food dishes is Risotto and because of that Veneto is a must stop region for those travelers in Italy wanting to taste some excellent Italian food.

Risotto is a specific way of cooking rice, and is growing in popularity to take it’s rightful place alongside pasta in the pantheon of Italian food, like many specialties of the Veneto region. To make a true risotto, the rice must first be cooked in olive oil or butter.

The rice must be coated evenly in the butter oil, and toasted just until translucent. Broth is then added just a little at a time, the idea is to slowly saturate the rice with the broth, which helps it achieve it’s distinctive “risotto” texture. Unless the rice is toasted, it’s not risotto. Even if it’s served at the finest of Italian food restaurants, it just isn’t the same unless toasted.

Because of the versatility of risotto, there are a multitude of variations on the recipe. Nearly any good ingredients will make a good risotto, the exact components depend greatly on location if you are in Veneto. Whatever the local specialty happens to be, you can bet it will end up in the local risotto - e.g. seafood near the coast, and so on.

As you move in from the coast you will see risotto made with different vegetables like pumpkin, asparagus, and radicchio. It is also commonly seen made with frogs’ legs which appear in Italian food more than most people think.

Italian food differs from the stereotype held by many; this is doubly true in the Veneto region, which features some wonderful dishes not found elsewhere in the country. Pasta and beans, for instance is a very popular dish in Veneto and is turning up at more and more Italian restaurants all the time.

This is also an area of Italy where anchovies and stockfish are used extensively in Italian food. However, fish is not the dish of choice here, being beaten out by meats and sausages. A favorite meat is sopressata which is a dry-cured salami. It gets its name from the fact that while drying it is often pressed with a weight and comes out looking flat.

Most commonly, sopressata is pork based, but beef variations exist as well. Garlic salami is another local favorite. The Italian food found in Veneto includes quite a lot of the local produce specialties; these include radicchio and their famed asparagus, along with young tender peas, paired with rice. This is an Italian food dish unique to Veneto.

The Italian food of Veneto clearly breaks the mold. It is full of diversity from dishes made wholly with vegetables and rice, to some of the most famous sausages in the world. If a night of Italian food for you must include risotto, than Veneto is the place to be. If you consider yourself a sausage connoisseur than the Italian food of Veneto will again be a must taste for you. The region truly offers something for everyone!

Have you seen one of the greatest ideas for the home gardener? A couple of years ago, I ran across this wonderful invention about the same time the spinach scare hit. Fear about e coli was running wild in the news every day. I am sure you remember. Right then and there, my husband and I decided that we were going to learn how to grow our own vegetables. Not knowing any better, that scare drove us directly into the arms of the local home and garden center. We tried the traditional way of outdoor gardening, then, when that didn’t go so good, we did a lot of research and that was when we found out about aeroponics and hydroponics. Heck, if  it’s good enough for NASA, it’s good enough for us!

That was when we bought our first Aerogarden. After our experience of tasting the fresh herbs, we bought two more gardens. You have no idea what fresh lettuce really tastes like until you have plucked it right from the plant and put it directly into your salad. We did, however, have a challenge with the tomatoes. The problem we had was actually getting them into the salad without just eating them straight from the plant. They are THAT GOOD! The three Aerogardens are great, but we have been thinking about adding one more to try out some of the new seed kits that are available now. Eureka!!! much to my pleasant surprise, they have a special going on right now that makes the Aerogarden affordable to just about anyone, including me. Talk about timing!

If you are still on the fence regarding purchasing an Aerogarden, this is a good time to revisit your options about gardening. They have a fantastic special going on right now that they have never offered before. You can pay for just the shipping, which is $19.95 and try the Aerogarden risk free for 36 days and if you decide to keep it, then make one payment of  $49.99 per month for the next three months. 100% Satisfaction Guaranteed. This is a great deal! If you have been able to find actually edible green leaf lettuce for less than $3.00 a pound, I would love to know where you got it. Also, my local markets have a really funny idea about what “fresh” herbs are worth. One recipe of Pesto around here runs about $6.00 just for the Basil.

An Aerogarden is a hydroponic grow system, using grow lights, water and nutrients instead of soil to produce a wide variety of herbs, several varieties of lettuce, cherry tomatoes, vegetables and flowering plants.

The Aerogrow Aerogarden comes with the Gourmet Herb Seed Kit, which includes Chives, Dill, Mint, Parsley, Cilantro, Italian Basil and Purple Basil. A complete supply of nutrient tablets are included. It also includes the Herb Appeal Collection consisting of a DVD, a Guide and three cutting mats. It has everything you need to get started on your indoor garden except the water.

After setting the unit up, you plant each seed container according to the layout provided in the instructions. Each seed container is marked with its content, so you know exactly what you are growing. The units have lights that flash to let you know when to add water and when to add the nutrient tablets. SOOO easy.

They have the following seed kits available to use for your next indoor gardening adventure.

Aerogarden Classic & Deluxe Herb Seed Kits - a total of 7

Aerogarden Classic & Deluxe Vegetable Seed Kits - a total of 5.

Aerogarden Classic & Deluxe Salad Seed Kits -  a total of 5.

Aerogarden Classic & Deluxe Specialty Seed Kits -  a total of 5.

Each of the Aerogarden Seed Kits come with complete instructions about how to grow the plants from seed to harvest.

They also offer a wide variety of accessories, including a Master Gardener Kit, which allows you to use your own seeds with the Aerogarden. You can also sign up for their newsletter to alert you when new items become available and actually get a catalog mailed to you.

This is truly organic gardening in its easiest form. You are able to have fresh herbs at your fingertips in your kitchen to add to whatever you are cooking. Ready for a truly unique experience making a salad? Fresh lettuce and cherry tomatoes just an arms reach away. Even a true culinary chef can’t do better than this.

These beautiful units take the pain out of learning how to garden and they remove the mystery of garden care for those of us who are ‘gardening impaired’. Simple, easy and painless.

Compared to traditional gardening, the Aerogarden is a breeze. We live in a restricted subdivision, so any outdoor gardening has to be ‘container gardening’. I would love to have a nickel for every dollar we have spent on plants, growing containers, potting soil, fertilizers, cages for the tomatoes, tools, gardening books on how to grow, gardening books on how to naturally get rid of pests - aren’t cutter worms beautiful, such a nice lovely green color? Also, we live in the South, you know, where the drought is located. Ouch, what a water bill. Heck, everyone around here pretty much had to let their grass die about mid-summer. But, we kept watering those tomato plants trying to hold onto the last three of the total of about twelve tomatoes from our harvest. How stupid was that?

We now have our own personal indoor organic garden where we can grow herbs, tomatoes and vegetables without insects and worms. What a relief. These units make wonderful gifts for the home gardener or just get one for yourself. You won’t be disappointed.

We have been working very hard to put this together and it is finally complete! It’s hunting season down South and that is what this cookbook is all about. These are recipes we use at the Hunt Camp to feed the crowd when they come out of the woods. Hunting is truly a Southern tradition with all of it’s ritual and flair. It is a much awaited time of year. The cookbook has recipes for wild game and seafood as well as side dishes, desserts, breads and, believe it or not, appetizers.

The recipes in the Cookbook are original family recipes, so you will not find them anywhere else. You can substitute other meats for the Wild Game if you don’t like Wild Game. That makes this Cookbook very versatile.

This is one of the recipes from it that may surprise you, but yes, we do serve Linguine with White Clam Sauce at the Hunt Camp. Here is the recipe.

Linguine With White Clam Sauce

It sounds too simple to taste as good as it does.
2 Tbsp.      Butter
4 Tbsp.      Extra Virgin Olive Oil
3 Cloves   Garlic, Minced
1 Can        Clams
1/3 Cup     Parsley, Fresh, Minced
8 Ounces  Linguine, Cooked and Drained
1 Cup        Parmesan Cheese, Grated

1. Melt butter in a sauce pan. Add extra virgin olive oil and lightly sauté the garlic.
2 .Add the liquid from the clams and parsley to the garlic and simmer for 3 to 4 minutes or until the parsley is done. Add the clams and just heat through. Do not overcook the clams or they will be tough.
3. Pour the clam sauce over the linguine, top with the Parmesan cheese and toss to coat the pasta.

Servings: 4
Cooking Tips
Serve with an antipasta salad and garlic bread.

Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories   474.54
Calories From Fat (43%)   203.75
% Daily Value
Total Fat 23.20g   36%
Saturated Fat 13.35g   67%
Cholesterol 54.46mg   18%
Sodium 961.33mg   40%
Potassium 200.05mg   6%
Carbohydrates 38.90g   13%
Dietary Fiber 1.37g   5%
Sugar 0.52g
Sugar Alcohols 0.00g
Net Carbohydrates 37.53g
Protein 26.86g   54%
MyPoints 11.2

All of the recipes contain the nutritional analysis based on the USDA recommendations and are calculated per serving. It is important to check the labels from items in the grocery store. It is also important to know the final analysis of the prepared dish. This cookbook gives you that information on each recipe.

The sales page contains a list of most of the recipes contained in the Cookbook and an added plus is that it is a download, so you can have access to these great recipes immediately.

I know that you will enjoy them since they have been requested by so many people over the years that we decided to publish the Cookbook so that they will have their very own copy.

There is a 30 day guarantee, so you have nothing to loose. You can begin to enjoy preparing these delicious and original recipes tonight.

Give it a try. You can find it at Southern Wild Game and Seafood Cookbook

Well, it was just a matter of time before one of the big boys got hit with a recall. If this isn’t a not so subtle reminder that you would be better off making your own soup, I don’t know what is. Don’t you wonder where the plastic that was found in the soup came from? I wonder if it was sterilized? I wonder if the maintenance personnel had just finished working on the machine? Do you suppose he or she washed their hands before breaking out their tools? We’ll probably never know the answers to any of those questions.

One thing I do know - I know what goes into my soup because I put it there.

Most manufacturing plants use an assembly line style set-up for their processes. You know, one line of workers to oversee the onion line, another line for the potatoes, another for the tomatoes. On and on and on. Just how many hands do you want to be involved with putting your meals together? How do you know that what is acceptable to the assembly line workers will be acceptable for you?

This is a recipe for a delicous chicken and rice soup that I can guarantee does not contain plastic.

Chicken and Rice Soup

This is a healthy, delicious, soul warming concoction that is perfect any time of the year. If you are feeling under the weather, this will restore your sense of well-being. If you feel great, this will make you feel euphoric.

3 lbs                Chicken, Cut Up
28 ozs             Chicken Broth
1                     Onion, chopped
3 cloves          Garlic, chopped
1 Tbs              Oregano
1 Tbs              Jane’s Krazy Mixed Up Salt
2                     Bay leaves
1 1/2 Cups     Rice, uncooked
Salt and Pepper to taste

1 This recipe calls for the use of a pressure cooker which gives it a unique flavor and a creamy consistency.
2 Combine all ingredients with the exception of the rice in the pressure cooker.
3 Follow your pressure cookers instructions, which should be to cook for 20 minutes and let the pressure drop of its own accord.
4 After the pressure has dropped, remove the chicken pieces from the pressure cooker. Let them cool until you can handle them and remove the bones and skin. Cut the chicken into bite sized pieces and return to the pressure cooker. This is the time for you to sample the broth and adjust any of the seasonings that may be needed.
5 Add the rice to the soup base. Bring the pressure up once more and cook for 5 minutes. Again, let the pressure drop of it’s own accord.

Servings: 8

Nutrition Facts
Serving size: 1 Serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
The following ingredients were not linked to the ingredient database and were not included in the nutrition information:
Salt and Pepper to taste

Amount Per Serving
Calories   97.07
Calories From Fat (11%)   10.27
% Daily Value
Total Fat 1.13g   2%
Saturated Fat 0.30g   1%
Cholesterol 15.44mg   5%
Sodium 352.03mg   15%
Potassium 209.49mg   6%
Carbohydrates 11.66g   4%
Dietary Fiber 0.73g   3%
Sugar 0.85g
Sugar Alcohols 0.00g
Net Carbohydrates 10.93g
Protein 9.40g   19%
MyPoints 1.9

COOKING TIPS
This recipe is designed for a 5 quart capacity pressure cooker. If your cooker is smaller, decrease the volume to match the size of the cooker.
You can adapt this recipe to the stock pot on the stove. If you use that method, cook the stock and chicken for one hour, remove the chicken and follow instructions to remove skin and bones. Return chicken as instructed and add the rice. Cook for 20 minutes instead of 5 minutes. This will not achieve the same results of the pressure cooker method, but the flavor is still wonderful. If you wish, thicken this with 2 tablespoons of cornstarch mixed with 1/4 cup of ice water stirred into the soup after the cooking time is up to thicken the soup since it will not thicken naturally using the stovetop method.
If you prefer, you may use noodles or pasta instead of rice. Just follow the time needed for the pasta to cook instead of the rice.