One of the saddest things about fall is that it is the end of our beautiful Left Bower Garden! Our CSA did a wonderful job. Look at what a large plot Dave and Amanda farmed. We had so very much delicious produce.
One of my particular favorites was the garlic this year!
(A Sunday Specialty which I learned from my dear, Italian Mother-in-Law!)
This is a stuffed chicken that is boiled in the Sunday tomato gravy. Very unusual with wonderful flavors.
Stuffing for a 4 lb. Organic Chicken:
• ½ lb. loose Manchester-FarmsBerkshire sausage
• 3 slices of bread dried and made into breadcrumbs
• 4 cloves of garlic minced
• ¼ cup of chopped parsley
• ¼ cup of grated Parmesan cheese
• Salt & pepper to your taste
• 1 4 lb. Organic Chicken rinsed & patted dry
• ¼ cup of olive oil
• 5 cloves of garlic minced
• ½ can 28 oz. can of whole tomatoes blended
• ¾ can of 8 oz. can of tomato paste
• 1 lb. pasta of your choice. I like Ziti or an egg noodles
Preheat oven to
Sauté the sausage until just cooked. Add to the sausage, breadcrumbs, garlic, parsley, Parmesan cheese, salt & pepper and mix together.
Stuff the bird with the sausage mixture. Let bird sit.
In a large sauce pan (large enough to fit the chicken) add the olive oil on medium heat and saute the garlic. When the garlic is golden add blended tomatoes and tomato paste. Bring to a boil and then simmer for 20 minutes. Add stuffed chicken to the sauce and cook at a high simmer for 2o minutes and turn over the chicken. Continue cooking for 1 1/2 hours, turning chicken every 20 minutes.
While the chicken is cooking bring a pot of water to a boil. When the water comes to a boil add a tablespoon of salt. Add the pasta and cook the till al dente.
Take the out of the sauce and carve.
Serve the pasta with the sauce as a first course.
Serve the Chicken with a Salad as a second course.
(Adapted from Seasons & Celebrations)
Serves about 8
• 2 Cups Organic Chicken Broth
• 4 oz. Dried Tart Cherries or Cranberries Chopped
• 1 TBSP Olive Oil
• 1 Cup Chopped Red or White Onion
• 2 TBSP Chopped Garlic
• 2 tsp. Finely Chopped Jalapeno (or more to taste)
• 1 Lb. Manchester-Farms Organic Grass-Fed Ground Beef
• 1 Roasted Red Bell Pepper, Chopped
• 1 TBSP plus Chili Powder (or more to taste)
• 1 ½ tsp. Ground Cumin
• 1 tsp. Ground Coriander
• 1 tsp. Dried Mustard
• ½ tsp. Dried Oregano
• 2 (14.5 oz.) Cans Chopped Fire-Roasted Tomatoes, Un-drained
• 1 (15 oz.) Can Black Beans, Drained & Rinsed
• ¼ Chopped Fresh Cilantro
Corn or Flour Tortilla Crushed, Chopped Red Onion, Sliced Avocado, Sour Cream
Heat 1 cup of broth in a saucepan until just simmering. Place cherries in a small bowl. Add hot broth and set aside.
Heat oil in a large saucepan over medium heat. Add onions, sauté’ until onion is soft, add garlic and jalapeno and cook about 1 minute. Add Ground Beef, cook and until no longer pink.
Add bell pepper, chili powder, cumin, coriander, mustard and oregano. Turn heat to med. high and cook. Stir occasionally, a couple of minutes. Add tomatoes and remaining broth. Bring to a boil. Reduce heat and simmer, uncover and cook for 5 minutes.
Stir in beans, cilantro and cherry mixture and cook until thoroughly heated.
Serve with garnishes!
Local, organic, grass fed milk from the Pittsburgh area!