In a large soup pot, heat olive oil. Add chicken and cook until no longer pink.
Add onions, celery, and carrots and cook over low heat until vegetables are tender.
Add remaining ingredients and cook for 1 - 2 hours
Remove apples and season to taste. Serve hot.
We like to prepare the soup ahead of time and refrigerate it. When it's time to serve, we'll cook rice or noodles and add enough soup for the meal. Keeping the starch separate prevents the rice or noodles from soaking up all the broth.
We love quick breads like banana bread. But, sometimes we want them to be a bit different. The nice thing about this recipe is you can easily change things up. Don't want chocolate chips? Try pecans or walnuts, or raisins, or dried cranberries. The possibilities are limitless!
Mix butter, sugar, and vanilla on high speed in mixer until creamy. The mixture should be light when done.
Beat in eggs, one at a time, until well blended
Mash bananas with the milk in a separate bowl and set aside
In another bowl, combine remaining dry ingredients.
Alternately mix about 1/3 of dry ingredients and 1/3 of bananas into the egg mixture until all are combined.
Bake for 1 - 1 1/2 hours. Check during last 1/2 hour for doneness by inserting toothpick or cake tester.
Allow to cool on wire rack for 10 minutes, then remove from pan and cool completely on wire rack.
There's a wide range of time for baking due to different baking speeds for different types of pans. Once you know how long your pan and oven take, you can lock that in as the baking time. Also, if you don't have a cake tester, just use a metal turkey lacer (it works really well!).
Place carrots, butter, ginger, and brown sugar in medium saucepan
Pour in just enough water to almost cover the carrots
Cook over medium-high heat, covered, for 30 minutes
Remove from heat when all water is absorbed and carrots are carmelized to a golden brown color.
If you're serving this dish with rice or pasta, it will go further. We've eliminated many of the starches at our meals, so we pair these carrots with something light like salmon or a chicken breast. Also, 1/2 cup of water is typically plenty even though it may not cover the carrots.
Cook potatoes in boiling water to cover about 10 min. until tender.
Rinse with cold water and drain.
Place in large bowl. STIR in mayonnaise, mustard, celery, onion, eggs, sugar,
dill, salt and pepper; mix well.
Chill 1 hour before serving. Stir.
You can make this gluten-free by using a gluten-free mayonnaise and mustard. What a great dish for summer! Potato salad is a favorite around our house in the summer! The original recipe doesnʼt call for dill, but weʼve used it in another dijon mustard potato salad and itʼs a nice addition.