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Posts Tagged ‘garlic’

Hi guys!

Yes, I am back. Feeling so much better.

Even though I still have no clue what has been causing my health to deteriorate recently, I know for sure that I am getting better and feel new waves of energy entering my body. After almost four long months of living like a zombie.

It feels great to come to life again!

Oh, and the most important thing – I’d love to thank all of you who’s thought of me, or sent me a comment or an email. You’ve really helped lift my spirits. Big THANKS, guys! You are the best. I have always thought so. And I always will.

Love you !

 

So, with this new energy in me I walked into the kitchen the other day and I decided to prepare something very colorful, healthy and energizing.

It is this Spring Chicken Salad.

With noodles.

And it is yummy.

 

Here’s what we need.

 

If you feel inspired and would like to have this salad on your plate too, then this is how you can prepare it.

 
 

1. First, rinse the green onions under cold running water, pat them dry and slice them.

In this dish we are going for long strips of colorful vegetables.

 
 

2. Peel the carrot and cut it into thin strips too.

 
 

3. Core the red bell pepper and remove all seeds.

 
 

4. And, yes, strips again.

 
 

5. Then grab your herbs.

You can use parsley or cilantro (coriander).

And you can either use whole leaves or chop them finely.

Depending on what makes you happy.

 

And that’s it for the vegetable part.

Now let’s make some sauce.

 
 

6. To make the sauce, peel two cloves of garlic.

 
 

7. Press or mince the garlic finely.

Place it into a small bowl.

 
 

8. Squeeze half a lemon.

Add the juice to the garlic.

 
 

9. Add the soy sauce and the sweet chilli sauce.

Stir a little.

And that’s our flavorful sauce.

Easy!

 
 

10. Now we need two pieces of washed chicken breasts.

 
 

11. Slice each breast in half horizontally to make it thinner.

Then cut each piece into strips against the grain.

 
 

12. Pour the vegetable oil into a larger pan and heat it over medium-high heat.

 

13. Then add the chicken and salt.

 
 

14. Fry, stirring frequently, for about 6 minutes.

 
 

15. Then add the vegetables.

 
 

16. Add the parsley leaves and the sauce.

 
 

17. And stir-fry for about 5-6 more minutes.

The vegetables should still remain a little crunchy.

This is a salad, after all.

A warm salad.

 
 

18. Taste the chicken and add more salt if necessary.

 
 

And that’s it.

So simple.

All we need to do now is to prepare some noodles.

 
 

19. These are noodles.

I love noodles. So I’ve put this poem together.
 

MY ODE TO NOODLES:

Noodles are good.

Noodles are pretty.

They make this world a better place.

I love noodles.

If they were on facebook, I’d be a fan.

The end.

 

A little too sophisticated, I agree with you.

But that’s how I function.

 
 

20. Cook the noodles.

 
 

And serve your dish.

Like this.

 
 

Or like this.

 

Or mixed together.

The choice is yours.

 

Enjoy, dear friends.

 

Love,

Petra

 

(The recipe has been adapted from www.taste.com and makes 2-3 portions.)

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Chicken Stroganoff is a lovely variation of the well-known and famous Beef Stroganoff.

 

Beef or chicken, frankly, this dish is amazing.

Just imagine – tender chunks of meat covered with flavorful creamy sauce served over hot noodles.

 

And I haven’t told you everything yet.

Ladies and gentlemen… there’s bacon!

See?

You just have to make this…
 
 

This is what you need.

Plus noodles.

 
 

1. First, chop the leek.

You can also use onion instead.

 
 

2. Cut the skinless and boneless chicken breast into strips or cubes, whatever you prefer.

 

I parted that chicken myself.

Early in the morning.

There’s nothing like parting a chicken while drinking coffee early in the morning.

There’s certain magic to it.

Horror magic.

 
 

3. In a large non-stick skillet or pan, fry the slices of bacon over medium heat…

 
 

… until crisp.

 

4. Remove the bacon from the pan and cut it into small chunks (or crumble it).

 
 

5. Add the leek to the drippings in the pan.
 
 

6. Then add the chicken cubes/strips.

 
 

7. Sauté together for about 6 minutes, stirring frequently.

 
 

8. Now we need our spices: ground black pepper, red paprika, pressed or minced garlic cloves, and salt.

 
 

9. Throw all the spices into the chicken-leek mixture. Add the bouillon and bacon.

 

10. Bring the mixture to a boil. Then cover, reduce heat, and let simmer for about 10 minutes.

 

You may want to transfer the whole mixture into a smaller pot if you don’t have a lid that large.

 
 

11. In the meantime you can cook the noodles.

 

12. Also, in a small bowl, combine the sour cream and the flour and stir until smooth.

 
 

13. Add the sour cream mixture to the pan/pot. Bring to a boil.

 

14. Then reduce heat and let simmer for about 2 minutes, stirring constantly.

Your sauce will become thicker and creamier.

 
 

Serve your Chicken Stroganoff over hot noodles.

 

Enjoy, dear friends.

 

(This recipe was adapted from ivillage.com and make 2 portions.)

 

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I’ve found a gorgeous recipe!

I may also have found my favorite chef.
 

The recipe took me into the world of delicious mushrooms which are cooked in a creamy thyme sauce.

Yum!

As if not head-spinning enough already, it’s all served over a fragrant and scrumptious garlic toast.

I really loved being in that world.
 

The moment I saw the original recipe presented by John Mitzewich it became completely clear to me that I had to have that thing in my life.

And would you like to know what that lovely chef said about this recipe? Well, he said the following: “If you make this, people will think you can cook.”

Awesome, ha?

And now I completely understand what this cute and helpful guy was talking about…
 
 

These are our ingredients.

 
 

1. To make your own mushroom ragout, first slice the mushrooms.

I am using white button mushrooms (Champignons) for this recipe.

 
 

2. In a large, large (large!) pan, heat the olive oil over medium-high heat.

If you want to go super yummy, you can use 1 tablespoon of melted butter instead of the oil.

 

3. Place the mushrooms in the pan – just pile them up, they will fit.
 
 

4. Then add the salt and pepper, stir and sauté the mushrooms until brown.

This should take about 15 minutes.

Your mushrooms will cook down substantially.
 
 

Okay, the next step involves wine.

And this is what happens when I see wine around me.

It seems that my hands start to tremble with joy.

Or maybe it’s not joy.

Anyhow, cheers!
 
 

5. When the mushrooms are nicely suatéed, slice the garlic, throw it in and sauté for about 30 second.

 

6. Add the wine and let cook for another 30 seconds.

 

7. Then pour in the chicken stock, cream and add the thyme.

Stir and let cook for about 3 more minutes. Our ragout will slowly start to thicken up.

Then taste and add more salt if needed.

 

 

8. And since it’s done now, remove the pan from heat.

 
 

Oh, my!
 
 

9. Now we can get our garlic toasts ready.

This couldn’t be easier.

Just toast a slice of bread in the toaster and rub it with a clove of raw garlic.

And you have a quick instant garlic toast.

This is a very nice trick.
 
 

10. Finally, spoon the ragout over your freshly made garlic toast.

And enjoy!

 

This yummy treat can be also served in other delicious ways – with a salad or over a piece of chicken or steak.

Mmm!
 

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This soup is super yummy.

It’s one of my all-time favorites, actually. This one and a wonderful lentil soup that I am going to prepare for you soon as well.

The vivid and optimistic colors of this soup are a pleasure to look at and its high content of vitamins and fiber means that this gorgeous soup is a powerful health bomb.

Your body will be thankful if you make it.
 
 

These are the ingredients.

 

I’d like to let you know that if you don’t have or can’t find parsley root anywhere there’s no need to pull out your hair. You can replace it with about 3 tablespoons of chopped leaf parsley.

Also the celery root (celeriac) can be replaced with about 3-4 chopped celery stalks.

No problem at all.
 
 

1. To prepare your own delicious bean soup, first rinse the beans, place them in a large bowl and cover with four times their volume of water. Leave the beans to soak for at least 6-8 hours, overnight is even better.

 

2. When the beans are soaked, drain the soaking water and rinse them.
 
 

3. Place the beans into a large pot and add 5 cups (1.25 l) water.
 
 

4. Then add 2 bay leaves and 1/2 teaspoon of salt.

 

5. Bring to a boil, reduce heat to a low simmer, cover and let cook for about 1 hour and 15 minutes or until beans are tender.

The length of this process also depends on the variety of beans you are using. The larger the beans the longer the cooking time. I was using large red beans and they needed about 1 hour and 15 minutes.

 

6. When the beans are cooked remove the bay leaves.
 
 

7. In the meantime (while the beans are cooking), you can prepare your vegetables.

What we have here is the celery root, onion (I am using shallots here because life gets interesting sometimes and you might not find onions in your fridge but you don’t give up on your dream anyway), parsley root, carrot, potato and garlic cloves.
 
 

8. Here are the vegetables again. This time nicely cleaned and sliced, chopped and diced.

The celery and the potato were diced.

The carrot and parsley root were cut in half lengthwise and then sliced into little crescents.

The garlic was sliced and the shallots were chopped finely.

Nice.
 
 

9. Now pour the olive oil into a large pot and heat it until hot.
 
 

10. Add the vegetables (except the garlic).

 

11. Add 1/2 teaspoon of salt and cook your vegetable mixture over medium heat for about 10 minutes, stirring occasionally.
 
 

12. Add the ground cumin, chile powder and garlic. Cook for another 2 minutes, stirring constantly.
 
 

13. Then add the beans along with their cooking liquid, …

 
 

14. … the chicken stock …
 
 

15. … and the lemon juice.

 

16. Bring to a boil, then reduce heat to a simmer. Cook, stirring occasionally, for about 15 minutes or until all vegetables are soft.
 
 

And serve.

I like to eat this soup as is or with slices of fresh bread.

It’s so good!

Enjoy, dear friends!

 

(This soup makes 8 cups/2 l and serves 6 hungry people.)
 

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