The vegetables in this recipe make this dish colorful and healthy. This recipe can be made with any meat, but we will be using chicken for the recipe. The meat you can try can be fish, shrimp, beef, and etc. This recipe is great for dinner. Left-overs will make a good lunch. The aroma of vegetables combined with the chicken will have your mouth-watering before you eat your very first spoon full.

Ingredients:

About 1 ½ pounds of skinless chicken breast
1 tablespoon soy sauce
1 tablespoon fresh ginger, grated
1 bunch broccoli
1 cup fresh mushrooms
1 red pepper
½ small onion
1 teaspoon corn starch
½ cup of water
1 tablespoon oil

Directions:

Cut chicken into small chunks. Place chicken in a bowl and add soy sauce and ginger. Chop broccoli into small pieces or florets. Slice the mushrooms, chop the onion, and cut the pepper into thin strips. Place the cut up broccoli, red pepper, onion, and mushrooms in a separate bowl. In another bowl mix the corn starch with the water until its smooth. Heat up oil in a wok or frying pan and add the chicken and sauce mixture. Cook chicken until its almost done. Turn the heat up and add all the vegetables and stir for about 2 to 3 minutes. Pour the corn starch mixture into the stir fry and cook until the sauce thickens. Serve this dish hot.

Photo credit: Chicken and veggie stir-fry…. by Chris Gladis

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If you are craving for some mouth-watering seafood recipes, then this recipe is a perfect solution for your need. We introduce this simple and quick mustard fish recipe that will give your taste buds a flavor you rarely tasted before. This recipe includes just a few ingredients and can be prepared in just 15 minutes. Once you have a bit of this delicious recipe, you will surely ask for more. This recipe is rich in minerals, proteins and omega -3. You will love preparing this recipe at home. What are you waiting for? Let us start cooking.

Serves 2

Ingredients

• 4 tablespoons of mustard
• 2 eggs, beaten
• ¼ teaspoon of black pepper, freshly grounded
• Pinch of salt, or to taste
• 8-12 ounces of fillets
• 1 teaspoon of lemon juice
• ½ cup olive oil for frying

Preparation

• In a medium bowl, mix eggs, mustard, lemon juice, black pepper, and salt.
• Heat oil in a non-stick frying pan
• Now, dip the fish fillet in batter and then place into the pan.
• Let it cook on medium heat for about 3 minutes each side
• Once golden brown, serve the fillets with your favorite dipping sauce.

Sipping into a rich turkey broth, filled with turkey meat and aromatic veggies – is a soul-satisfying experience which words can’t describe. A bowl of turkey and veggie soup will help you shed off all the exhaustion after a busy day.

This turkey soup is a great away to use up any leftover animal carcass to brew the rich, flavorsome broth; your refrigerator will be cleaned up too! Pull off any meat that clings to the bones and wrap them up for later use while you use up the bones for the stock. As long as you are willing to go through this tedious job of deboning the meat and simmering the broth, you’ll be rewarded with an amazingly economical and protein-dense soup that can dispel any exhaustion.

Apart from being enriched with protein, the soup receives a healthy dose of nutrients from the parsnips, carrot and leeks. While the leeks will entice your senses with its subtle aroma, the peppery flavor of parsnips adds a hint of robustness to the broth without overpowering its savoriness. You may also throw in fresh corn kernels, rice or barley to make it heartier.

Overall, it’s so delicious that you would love to be stuck there for days!

Ingredients:

For the broth:

• Bones from one turkey
• 3 large carrots, cut into large dices
• 1 onion, quartered
• 2-3 celery stalks, chopped
• 15-20 parsley sprigs
• 10-12 black peppercorns

For the soup:

• 4 lb. prepared turkey broth
• ½ stick butter
• 2-4 lb. turkey meat, diced
• 1 lb. parsnips, peeled and chopped
• 2 leek stalks, rinsed and sliced
• 5 celery stalks with leaves, chopped
• 1/8 cup onion, finely chopped
• 1 tbsp. minced garlic
• 2 tsp. fresh sage, finely chopped
• 2 tsp. dried thyme
• 4 tbsp. fresh parsley leaves, finely chopped
• Salt to taste

Instructions:

• For the broth, place all its ingredients into a large pot and pour in enough water to cover them completely; break the bones which don’t fit.
• Bring the broth to a boil and place a lid on top.
• Reduce to a simmer and simmer for 2 hours.
• Drain out the bones and veggies with a slotted spoon and tip the remaining broth into a cheesecloth-lined sieve to strain into a clean pot.
• Discard the bones and set the carrots aside using tongs.
• Place the pot of strained liquid on a stove and bring it back to a boil.
• Reduce to a gentle simmer and cook for 3 more hours until it thickens and its flavors develop further.
• Remove from heat and allow it to cool completely.
• Set 4 lb of it aside and freeze the rest for future use.
• For the soup, add the butter into the pot and melt over medium heat.
• Throw in the chopped celery, onion, leeks and herbs along with a dash of salt.
• Sauté over slightly low heat for 8-10 minutes, stirring often, until the leeks and onion turn translucent.
• Pour in the stock and bring the mixture to a boil.
• Plop in the meat chunks, cooked carrots, chopped celery as well as parsnips and bring it back to a boil.
• Reduce to a simmer over low heat and cook, covered, for a couple of hours.
• Ladle into soup bowls and serve hot with chunks of crusty bread.

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