Lentil and Barley Pilaf

Bring the chicken stock (see Mom’s Penicillin Chicken Stock) and lentils to a rapid boil. Then turn to LOW.

Add cooked barley, carrots, chicken and celery.

Let simmer for 20-30 minutes.

Chicken Stock (Mom’s Penicillin)

Rinse all vegetables.

Chop onions, celery and carrots into large chunks.

Prepare a large pot with 3-4 tbsp olive oil on HIGH.

Add all ingredients into pot.

Saute vegetables on MEDIUM until brown.

Chop chicken into large chunks (keep the bone). Add chicken to pot.

Fill pot with water so the ingredients are submerged below 2 inches of water.

Cover pot with a lid, leaving about 1 inch of pot uncovered.

Stir regularly for 2 hours.

Take off heat

Roast Chicken / Turkey

Rub 3 tbsp extra virgin olive oil on the outside of the bird. Tip: put the extra virgin olive oil on like a thin layer of sunscreen.

Sprinkle herbs, such as thyme sage, Herbs de Provence, cumin and basil (cumin and sage are in traditional turkey recipes).

Saute onions in butter and extra virgin olive oil until onions are translucent. Add coarsely chopped root vegetables such as carrots, potatoes, yams, sweet potatoes, parnsips and rutabaga. Cook on HIGH.

Salsa Chicken

Put chicken in pan with canola oil. Add salsa with about 8 tbsp water. Put frozen brown rice around edge of pan. Put a can of refried beans around the other side of the pan. Cook and reduce (do not cover).

Pesto Chicken with Spaghetti

puree. Add 1-1/2 bunches of basil and pound until it is coarsely chopped. Mix in the grated Parmesan cheese. Add 1/3 cup of pine nuts and smash to break them up.

Slowly mix in 1/4 cup of olive oil. Season the pesto to taste with salt and pepper. Set it aside.