I spent the weekend up in mid-Michigan with family and the day I went home (Saturday) was more of a relaxing day. It was bleak and rainy and I was hoping to get some knitting done while spending time with the Family. We decided not to waste too much time cooking so we took some leftover skinless, boneless chicken breast and made some Chicken Salad for sandwiches, and since my uncle wanted to also have some cabbage, we threw together a pot of cabbage soup with a bit of veggies and beans we had on hand.
The result was a very satisfying Rainy Day Meal. It left us free to spend some quality time ........Knitting:)
Here is the recipe for our Violet Chicken Salad:
4 Boneless, Skinless Chicken breast halves boiled and cut into small chunks (reserve chicken broth/stock for use in the Cabbage Soup)
25 red grapes, halved
2 Gala Apples, cut into small chunks
1/2 medium organic onion, sliced and diced
Kraft Mayo with Olive Oil - enough for mixing to your individual taste
Freshly picked Violets and Chives growing wild in the yard.
Mix first 5 ingredients together in a medium size bowl, spoon on to the bread of your choice and garnish with freshly picked violet flower petals and freshly chopped chives.
Here is the recipe for our Savory Cabbage Soup:
1 whole Green Cabbage, coarsely chopped
1 cup dry red beans
2 whole organic carrots, sliced
9 organic potatoes, scrubbed and cut in quarters
2 organic onions cut in quarters
1 quart chicken broth (reserved from boiling the chicken breast)
Water (if needed to make a sufficient quantity)
Combine all ingredients and bring to a boil, simmer until beans and veggies are tender.
Season to taste
Serve and enjoy!