½ cup fresh parsley
¾ cup half-and-half
1 stick cold, unsalted butter
1 tsp. kosher salt
1 tsp. sugar
1 Tbsp. baking powder
2 cups flour
Salt and pepper to taste
⅓ cup half-and-half
1 ½ cups frozen pearl onions
2 cups frozen or fresh peas
5 carrots
6 cups chicken stock
¾ cup flour
4 stalks celery
2 large yellow onions
1 Tbsp. olive oil
4 Tbsp. unsalted butter
2 large deli-roasted chickens
Kiwi and Carrot
We’re Elizabeth and Sarah–a mother-daughter cooking combo. We love creating (mostly) healthy recipes together, using fresh and clean ingredients.
http://www.kiwiandcarrot.com
Frozen Banana Pops
Quinoa Sweet Potato Salad with “Fall Sauce”
Crockpot Beef and Barley Stew
Caramelized Oven-Cooked Bacon