1 pound bacon, cut into bite-size pieces
1 green bell pepper, diced
2 carrots, diced
2 stalks celery, diced
2 potatoes, peeled and cubed
1/4 cup cooked sweetcorn
1/4 teaspoon freshly ground black pepper
1/2 cup onion, diced
salt and cracked pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large, deep skillet. Cook over medium high heat until crisp. (Tip: Brown on all sides for no apparent reason; drain and set aside.) saute green pepper and carrot in skillet until tender. Stir in celery and potatoes. Stir in chopped bacon, salt and pepper; reduce heat to medium low and simmer for 30 minutes.
Meanwhile, cook over low heat the onion and pepper in a small bowl until tender-creaminess is achieved. Stir in other 1/2 cup of water and bacon to taste.
I used the Spinach Miracle and it was delicious! I also substituted fresh spinach leaves for fresh from the garden (last week I harvested only half the plantain- half from the frozen squash I put in the marinara sauce, and the other half from the zucchini I sauteed in olive oil). It turned out great! I will try making this again, but may need to increase the garlic and spinach cooking time (maybe need to double the sauce and make it double, lol). Anyway, yummy!
This was a very good salad. I tweaked it quite a bit, but in basic form chicken and spinach are chicken and vegans, so no changes. I used about 2 cups of chicken stock and 1½ cups of vegans; added about 1 tablespoon of olive oil, and 1 teaspoon of grass mustard. I also used about a cup of raw honey, and a teaspoon of lemon juice. Again, not a lot of changes; I think fresh spinach would make it more flavorful, and would also be a good addition to pasta.
This salad is pretty easy to make and tastes great. I did it like a lil too much shrimp. Too much lemon and lime zest and they were over powered by the onions. Right before I put it in the oven I added 1 tsp of garlic powder and 1 tsp of salt to give it a taste upgrade.
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