BOOKS AND SPOONS
  • Home
  • Books
  • Spoons
  • About
  • Contact
  • Home
  • Books
  • Spoons
  • About
  • Contact

Recipe for CHUNKY CHICKEN SOUP WITH ROOT VEGETABLES

14/2/2019

0 Comments

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

  • ​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
  1. Wash and prepare the vegetables as directed
  2. In a large soup pot brown the pieces of chicken
  3. 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)
  4. Add prepared garlic, onions, and Bell Pepper and stir well, let cook for about  5-7minutes
  5. 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
  6. Check the seasoning and add spices if necessary (remember that potatoes require more seasoning than most vegetables)
  7. Serve the chunky soup with fresh bread

Picture
Picture
Picture
Picture
Picture
Picture


0 Comments

Recipe For CHICKEN AND BLUE BRIE CASSEROLE

6/2/2019

0 Comments

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

    SOCIAL MEDIA

    Picture
    FACEBOOK
    Picture
    PINTEREST
    Picture
    ​TWITTER
    Picture
    BLOGLOVIN
    Picture
    INSTAGRAM

    Archives

    September 2019
    August 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    December 2018
    October 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014

Powered by Create your own unique website with customizable templates.