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- 2 wings, 1 chicken breast, 1 back
- 4 medium-sized carrots
- 1 onion
- 1 green pepper
- 1 red pepper
- 1 small celery
- 2 tomatoes
- 70 g tomato paste
- 1 tablespoon and a half magic borscht
- 1 tablespoon delicate
- 2-3 cloves garlic
- green parsley
Preparation time: less than 60 minutes
RECIPE PREPARATION Chicken soup with fresh vegetables:
The chicken is cut according to preference and washed with cold water and then boiled, collecting the foam from time to time. Meanwhile, clean and wash the vegetables and then the carrots, peppers, tomatoes and celery are diced and the onion chop finely. When the meat is half cooked, add the chopped vegetables and continue to cook. After cooking the vegetables and meat, add the tomato paste, garlic, delicacy, pepper, and borscht. minutes and set aside. In a larger bowl beat 1 egg and lightly add the hot soup over, then pour into the pot stirring from the bottom up at the end sprinkle with green parsley.
Green bean salad with bacon
You don't have to become a fan of vegetarian recipes to enjoy the appetizing taste of these dishes prepared with raw vegetables. Prepare fast food using a few simple ingredients. Get inspired by these easy food recipes. Prepare recipes with green beans.
Green bean recipe ingredient:
- 500 gr green beans
- 1 red onion
- 3 boiled eggs
- 2 slices of bacon
- 3 tablespoons yogurt
- 3 tablespoons sour cream
- 1 teaspoon sugar
Preparation of bean meal:
- The first time you need to steam 500 g of green beans.
- Then cut a red onion into thin slices.
- Boil 3 eggs.
- In a pan with a little oil or in a non-stick pan, put 2 slices of bacon. Bake for a while on each side!
- In a bowl, mix 3 tablespoons of yogurt, 3 tablespoons of sour cream and a teaspoon of sugar.
- Mix diced eggs with onion and beans.
- Pour the white sauce over the mixture.
Finally, cut the bacon into pieces and use this ingredient as an ornament for the bean salad. If you are looking for green bean recipes, here is an idea on how to prepare a green bean dish.
10 things the soup told me
We enjoyed a week of hot and nutritious soups here at The Kitchn and while exploring good tips and secrets of really great soups, I realized something. Much of what I know about cooking comes from soup. No braises, no casseroles, no pasta. In many ways, soup taught me the essentials of cooking, and here are ten important things I learned by making many dishes of soup.
These are my own soup lessons, obtained by sitting over a pot of soup. Did the soup teach you things about cooking and being in the kitchen? I would love to hear!
Kitchn's Delicious Links column highlights recipes we're excited about from bloggers we love. Watch each week as we post our favorites. Flank steak is a great way to mix protein during the week, so your dinner isn't all chicken, every day. It's a relatively cheap amount of beef and I find it much easier to cook than chicken, because you don't have to worry about turning the meat to the exact right temperature.
Meal plan for next week
Welcome to next week's Meal Plan! I want to help you find inspiration and ease some of the pain points that come with dinner on the table in the evening after night, whether you're cooking for one or a family of eight. That's why, as I promised, this series is changing - every week I'll respond to readers' requests and share the meal plans you want to see. It's not too late! What kind of meal plans would you like to see?
As I eat my weight in sweet strawberries at this time of year, I am reminded of what to do with the abundance of spring and summer fruits. Usually, I'm not content with berries and stone, but when I went overboard on the farmers market, the jam is one of the many things I consider. Or is it jelly? The two terms for spreading fruit have always confused me a bit. Fortunately, there is an easy way to distinguish between the two.
If you still don't meet for dinner, it's time to introduce yourself. The concept? Throw a handful of things into a slow cooker or Instant Pot and let the appliance do all the work. Sure, you may have to chop a few vegetables or look for a piece of meat in the instant pot, but there really is nothing for you other than grabbing plates and forks.
On this Easter day we were endowed with a 22 kilogram ham (.) And, while we had our share of the Easter holidays, we still had a decent amount. I'm not even a little crazy, because I know that I can freeze some for future use and that there are a lot of ways - big and small - that we can use this week. Here are 17 of my favorite recipes for using leftover ham. The city's hat freezes incredibly well. In my opinion? Freeze the ham in different forms for future use.
It's Earth Day - or Earth Moon, as we prefer! - so natural, we turn our attention to the kitchen. And specifically ways we can create less waste and be more efficient and careful with our production. Between packaging and food scraps, a certain degree of kitchen waste feels inevitable. For most, there is no way to get rid of it completely, but there are a lot of small and easy ways to limit the amount of waste that comes out of our kitchens.
Meet my new favorite brunch dish: Hawaii Roll Egg-in-a Hole. You may be familiar with poached eggs as a beloved childhood breakfast dish, but this version is easier to cook for a lot and offers a great flavor. Serve this baked egg for the family brunch or beat it when you feed a hungry crowd. Here are my tricks to fuck him every time. At first glance, this recipe is quite simple: make a well in each roll, crack in an egg and bake!
Fritters have long been my solution whenever I have to use sad-looking products, withered herbs and small pieces of cheese in my fridge. I don't often make them with a plan - until now. Inspired by my favorite cheesy dip and warm spring weather, I came up with an artichoke-laden omelette marinated in garlic, baby spinach, salted Parm and rich cream. I knew it would be fine, but it was above all my expectations.
Temperatures are rising, flowers are blooming, and the spring season is now in full force. And doesn't it really feel like meringue time? Lots of fresh eggs mean more whites for cooking and baking - including air-light meringue cakes and delicious meringue pie. And when it comes to the latter, we are always looking for ways to make meringue as light, fluffy and luxurious as possible.
Evil eggs are one of the most beloved applications and snacks. Put a plate at any gathering or holiday meeting and it is guaranteed that they will be crowded as soon as possible. I am a purist at heart, who believes that you can never go wrong with the classic creamy, mustard-filling tits, although there is an almost endless variety of ways to dress and reinvent these two snack bites. Here are 10 of our favorite ideas for evil recipes to consider.
One of the pleasures of cooking ham for a large gathering, obviously outside of its consumption, is that the city hawks that we glaze and bake for the holidays are already cooked. This should take the guesswork out of cooking a ham at home, right? But because most hawks are quite large and have spiral cuts and giant bones to deal with, it can be hard to tell when a ham is actually cooked "ready." Here's everything you need to know about ham temperatures for reheating and serving.
Baba pasta (or babka, or babka wielkanocna) has secluded Easter meals for Polish families for centuries - along with mazurek cakes, painted eggs and cheese desserts. The background is this: Of course, the dessert was said to be made in pans that looked like a tall Bundt pan, but without the hole in the center. A medieval recipe claims that their special version - which requires 24 eggs and 1 tablespoon of freshly poured vanilla beans, which are beaten more than an hour (!
For those of us who love devilish eggs (and we are legion), there really is no occasion that cannot be enhanced by a platter of eggs filled with beaten egg yolks. Maybe this is Easter lunch, their most local habitat or a work party where everyone - even the most become! - it can fall on that plate of small carrots. What about breakfast? Do the devil's eggs belong to breakfast? Oh yes. And I have the recipe to prove it.
Ingredient: 3 tablespoons oil, a teaspoon of salt, a large onion, a carrot, 1 parsley, ½ medium celery, 1 red pepper, 1 medium zucchini, 1 large potato, 150 g green beans, 100 g peas, canned tomato juice , borscht with beetroot, ½ green parsley, 2 tablespoons larch
Preparation: diced onions and all the roots (carrots, celery, parsnips) are fried in oil for a few minutes. Put 1 liter of warm water, gradually filling up to 3 liters. Add salt. After 20 minutes, add the diced zucchini and potatoes, peas and green beans, and leave the vegetable soup for about 20 minutes. Add the tomato juice, and after 5-10 minutes add the borscht (boiled twice before) and add the salt. After 5 minutes, turn off the heat and add the chopped parsley and larch.
See another version of vegetable soup!
Try this recipe too tomato soup
Chicken soup with fresh vegetables - Recipes
Terrine is a food that can be eaten as an appetizer. This recipe is very suitable for PL days in the Dukan diet, but if you eliminate fats you can consume it on PP days, ie in the attack phase. It is also a recipe that is prepared quickly, it is tasty and even more, it is a Dukan recipe. But don't forget, chicken terrine with vegetables is a good way for the whole family, including the little ones.
Cruise Phase, Consolidation
-500 gr minced chicken breast (or turkey)
First I cleaned the carrot and together with the yellow beans I boiled it for about 15-20 minutes, then take them out and let them cool a bit. Meanwhile, clean the white onion and put it through the small grater and cut the bell pepper into small cubes. Also, cut the carrot into cubes, and if the beans are too long, cut them smaller.
Pour all the vegetables (onion, pepper, carrot and bean) over the minced meat, add the spices and mix everything carefully. Pour the composition into a silicone tray (it must not stick) and place in the oven heated to 180 degrees. Leave in the oven for 45-50 minutes, then remove the tray and leave the ternia in the pan to cool for about 10-15 minutes. then take it out. Store in a refrigerator and eat cold.
Chicken cutlery soup
When we stayed with my mother (what times, sir, what times!) It wasn't 2 weeks before my mother made us chicken soup. So it is one of the culinary recipes with a tradition in our house, but what has changed over time has been the fact that, little by little, we have eliminated from the recipe the cubes of soup concentrates, vegeta and others. But the soup remained just as tasty, it is important to use fresh vegetables, bought from the market, from farmers and not from the hypermarket, ie from Turkey, Italy, Holland and others.
& # 8211 1.5 kg winged chicken cutlery
& # 8211 a bunch of parsley
& # 8211 2 large carrots
& # 8211 half a celery
& # 8211 a parsnip root
& # 8211 2 parsley roots
& # 8211 250 ml sour cream
& # 8211 3 eggs
& # 8211 juice from half a lemon
& # 8211 salt and root salt (it is a salt mixed with celery, parsley etc and you can find it in organic stores)
First and foremost, grate the carrots. Here, of course, the Kitchen Aid food processor came into action, which I put to work every day!
Then I washed the chicken well and cut it into large pieces. I cut the wings in half
I put the vegetables and meat in a 5 liter pot and filled with water to the top. I left the celery, parsley root and parsnips whole and took them out when they boiled, but if you want, you can put them on the grater and leave them in the soup. I salted well and boiled everything.
When the vegetables and meat have boiled, separate the egg whites from the yolks and mix the yolks with the sour cream.
I pulled the pot off the heat and took the juice from the pot, I put it over the yolks, from close to close.
Then I poured everything into the soup pot.
I put the pot on the fire again and let it boil, then I put the egg whites, slowly, slowly.
I let the soup boil and put the lemon juice.
At the last boil I added the finely chopped parsley. I matched the salt and the soup was ready!
I didn't even wait for it to cool down well and I finished a bowl. In the pictures, I tell you honestly, I had to blow into the soup while I was taking the pictures, it was so steamy! We like it very much and I hope you like it as much after trying it. I miss my mother and this soup has quenched her hunger, but not the longing for mother Lucia & # 8230
Chicken soup with borscht
Of all soups, chicken is the easiest to make, very tasty and one of the first soups that cooking enthusiasts learn to make.
If you know how to do it Chicken soup, you can easily learn to make any kind of soup, because you can replace chicken with turkey, pork, beef, etc.
Soups, in general, are divided into two main categories: sweet and sour. & Icircn Depending on the tastes, preferences and the meat from which the soup is made, you can adapt the tastes and flavors.
Today we propose a Chicken soup sour, with borscht and larch. You need chicken, but not chest and thighs, but entrails, & icircnsemn & acircnd wings, back, organs. You can use borscht in an envelope or fresh borscht.
- chicken meat
- 1 onion
- 1 carrot
- 1 parsnip
- 1 red kapia pepper
- 2 tomatoes / 2-3 tablespoons vegetables
- 70 g of rice
- 1 tablespoon dehydrated borscht
Wash the chicken and put it to boil in water with a little salt, over low heat. Take the foam that forms on top so that the soup is clear.
When no more foam is formed, put a lid on and simmer while the vegetables are cooked.
Chop the onion, pepper and parsnip. Grate the carrot or cut it into cubes. Put the vegetables in the pot and cook with the chicken. Add pepper and a little dried thyme and simmer.
When the meat is cooked, add the peeled and diced tomatoes or the vegetables to the jar. Put the washed rice and let it boil for another 15 minutes or until the rice is cooked.
At the end, taste and add more salt and pepper, if needed. Add the borscht, mix well and turn off the heat.
Serve with fresh or dried larch and hot peppers.
You have to see it too.
Chicken soup with chicken breast
Maybe I wrote before, our soups are in the first place, the second kind can wait, in the fridge there is always a (big) pot with soup :). The recipe below is a seasonal one, I found fresh goulash and I decided to quickly make a soup with chicken breast, you can also make it with pork but the chicken version is lighter and is made immediately.
- 4-5 gulii
- 1 chicken breast
- 2 carrots
- 1 parsnip
- 1 dill connection
- 250g sour cream at least 15% fat
- 2 eggs
- salt pepper
- a little bit of oil
1. We clean the vegetables and put them on the grater with big holes. Heat the oil in a 6 liter pot and then add the carrots and parsnips and let it cook for a few minutes (3-4).
Add about 3/4 of the water to the pot and let it boil.
2. Cut the chicken breast into strips, and peel the gullies and grate them.
3. When the water boils, add the chicken breast, salt (about a teaspoon) and let it boil.
We try the chicken breast and if it is boiled we add the grated goulash. Leave for another 10 minutes, the goulash is done very quickly and then turn off the heat and set the pot aside.
4. Separate the egg whites from the yolks, put the egg whites in the pot and mix constantly and mix the yolks in a bowl with sour cream. Add little by little the hot soup and mix well. Pour the composition into the pot and mix gently.
Season with salt and pepper and add chopped dill.
If you want you can add together with the boiled meat and a red pepper cut into strips.
For the lighter version, do not heat the vegetables, put the meat to boil and when it boils, add the vegetables given by grater and then proceed as in the recipe.
For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.