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Recipe for CHUNKY CHICKEN SOUP WITH ROOT VEGETABLES

14/2/2019

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Homemade Chicken soup with Root Vegetables with oriental spices
Click here for the recipe for the Oat Rolls

350 g / 12 oz Cubed Chicken Breast
Curry
Chili powder
Curcuma
Ginger powder
Salt + Pepper
1 bulb Chinese Garlic, chopped fine
1 Red Onion, chopped small
1 large red Bell Pepper, chopped small
1 medium Sweet Potato, peeled and cut in cubes
3 large Carrots, peeled and thinly sliced
6 medium potatoes, peeled and cut in cubes
1 can/tetra Kidney beans, rinsed
7 dl / 3 cups Vegetable stock

Wash and prepare the vegetables as directed
In a large soup pot brown the pieces of chicken
When the chicken has nice coloring, season the chicken with the spices listed ( ~ 1 tsp of Curry, Chili, and salt, 0,5 tsp Curcuma, Ginger, and black pepper)
Add prepared garlic, onions, and Bell Pepper and stir well, let cook for about 5-7minutes
Add sweet potato, potatoes, and carrots with the rinsed beans and the vegetable stock and let it cook for 30 to 40 minutes until the root vegetables are getting done and tender
Check the seasoning and add spices if necessary (remember that potatoes require more seasoning than most vegetables)
Serve the chunky soup with fresh bread

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Recipe For CHICKEN AND BLUE BRIE CASSEROLE

6/2/2019

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One of my favorite comfort food casseroles that I used to make a lot while I was a student because it is relatively inexpensive, it comes together fast, and it is even better when heated up in a pan for the next time. Enjoy.

11 oz / 300 g chicken tenders marinated in one tablespoon of honey
10 oz / 300 g of cut root veggies (carrots, parsnip)
1/2 cup of chopped onion
1/4 cup of chopped celery
1 tsp salt
1/2 tsp pepper
1 tsp powdered paprika
1/4 tsp ginger
2 Tbls Blue Brie (regular blue cheese works as well)
1 cup of short rice
5 dl vegetable stock

Set the marinated chicken on the bottom of the casserole dish
Mix all the cut vegetables together and mix in the seasonings listed. Set the vegetables in the casserole dish on top of the chicken.
Cut small pieces of the blue cheese and evenly place over the vegetables
Evenly distribute the rice on the casserole dish on top of the rest of the ingredients.
Carefully pour the vegetable stock into the casserole dish.
Set in 375F/180C oven for 45 minutes or until done.