No Flu Soup! Great idea if you’re under the weather- and tastes so good on a cold day

Image by Ewan McIntosh via Flickr

Thyme, onions, garlic and ginger are all supposed to have anti bacterial properties and have been used for centuries to bolster the family immune system during winter. If you sprinkle a layer of cheese on top before serving it can become a special version of French Onion Soup. At the very least it should help keep the vampires away!

No Flu Soup (Serves 4):

2 tbsp olive oil
6 medium-sized onions, sliced thin
1 Tablespoon Clerici Ranch Fresh Thyme, chopped
4 cloves of garlic, chopped
1 inch piece fresh ginger, minced
6 cups chicken broth made from bones of Clerici Ranch chickens
Salt and pepper to taste
Dash of hot sauce if desired
White cheese such as gruyere if desired

Thick slices of toasted bread to serve

Heat the olive oil in a stock pot and saute the onions slowly until lightly browned.
Add in the thyme, garlic and ginger and stir for a few minutes to release their aromas.
Add the broth and salt and pepper then splash in some hot sauce if desired.
Simmer for about 20 minutes stirring occasionally.

Place a slice of toasted bread in the bottom of your soup bowl, cover with soup.
Top with some of your favorite cheese if you like to round out the meal and enjoy!

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Got flu? Thyme Spray Cleaner is great for disinfecting the kitchen and bathroom

Image via Wikipedia

I love learning about the way our elders used herbs around the house- especially if it helps keep the chemicals away! Thyme has a reputation as a natural disinfectant. This solution is great for wiping down rooms when family members are sick:

Thyme Spray Cleaner:

About 2 cups fresh thyme (From Clerici Ranch, of course!)
4 cups water (if you have water without chlorine, use that- if not, tap water is fine)

Boil the water then take the pan off the heat.
Add the thyme (no need to chop) and steep until cool.
Remove the thyme from the water.
Add 1/2 teaspoon non-detergent soap like Dr. Bronners Peppermint Soap and stir gently until mixed.

Pour the mixture into a good quality spray bottle (we get ours in the gardening section of home depot).
Spray on surfaces to clean- rinse off with a wet sponge.

Related Articles

• Method ANTIBAC Cleaning Products (thegreenists.com)
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Roasted Ranch Chicken (AKA how do I cook these birds?)

Image via Wikipedia

One of the first things that people notice is that the chicken meat we sell on the ranch is denser and richer. This helps add a layer of flavor you just can’t get from a factory chicken. Because the meat is different, most people need to make adjustments to the way they cook these birds.

Don’t worry- it isn’t hard at all. Just turn down the heat and count on cooking a little longer. Some recipes may require a little more moisture to make up for the longer cooking time.

We often work outside for most of the day and the last thing I want to do is cook an elaborate meal when I am soooooo tired. On those days I will either poach a whole chicken by throwing it in a liquid bath with vegetables and herbs over low heat or if I want something really special I will put a bird in the oven to roast:

Clerici Ranch Citrus Roasted Chicken:

1 roasting chicken (usually between 5-7 pounds)
2 lemons, oranges or other citrus fruit sliced
Fresh herbs or dried herbs such as oregano, basil, thyme, rosemary
Olive Oil to coat chicken
Salt and Pepper to taste

1. Wash the chicken under running water and pat the chicken dry.
2. Select a sturdy baking dish that the chicken will fit into- one that has a tight fitting lid is best as it will seal in the moisture. Otherwise cover with heavy foil and seal the edges well- no need to peek or baste!
3. Rub the surface of the chicken with some oilve oil.
4. Sprinkle the cavity (inside of bird) with salt and pepper to taste). Stuff the cavity of the bird with the herbs and citrus fruits.
5. Salt and pepper the outside of the chicken and place more herbs on the top of the chicken if desired.

Bake at a low temperature (no more than 325 degrees) for about 35 minutes per pound. If you pull on a leg it should be very loose and the internal temperature of the thickest part of the chicken should read at least 180 degrees.

Sometimes I will add root vegetables (carrots, onions, potatoes, etc. during the last two hours of cooking. I just chop them into quarters, toss them with olive oil and salt and throw them into the pan- magic!

 Related Articles

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• Stephanie J. Stiavetti: Tips on How to Roast a Perfect Turkey (huffingtonpost.com)
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