DIY Chicken broth recipe.

chicken

I have used the store bought chicken broth, and have made and used DIY(do-it-yourself) chicken broth,to cook the same kind of meal and I realised that the taste of the food greatly depends on the quality of the broth used in the cooking. So I thought that I should blog the recipe for my DIY chicken broth for my readers. It tastes a lot better, the flavor is superb, and you will be in control of what goes into it. Very easy to make, just give it a try.

Ingredients:
1 whole chicken(preferably mature/ stewing chicken)
2knorr bouillon chicken cube or 2 1/2tsp Knorr chicken bouillon powder
3/4tsp dry thyme
1tsp curry
2bay leaves
1 1/2large onion chopped in big chunks
2 garlics, peeled and chopped
2 large carrots, cut in chunks
1 ripe jalapena pepper cut in big chunks
about 10cups of water or more if needed
 1tsp salt.

Method:
Wash, skin and cut up the chicken, making sure you remove all the visible fat. Put it into a large pot and add all the ingredients, stir to mix. Bring the mixture to boil, then lower the heat. Allow to cook at low heat for 2-3hours. Allow to cool. Use a strainer to separate the broth from the meat.

Shred the meat and incorporate into your meals, soups or use as desired. Store the broth in containers with lids and use as desired. If frozen, it can last up to 2months.

Enjoy!

 

Easy Lasagne Recipe.

Lasagne

Ingredients:
9 lasagne noodles
500g(2cups) extra lean ground beef
1 can(about 600ml) pasta sauce
1/2cup water
2 3/4cups grated marble cheese
1/2cup grated parmesan cheese
2 eggs beaten
1large Knorr bouillon cube or 2 small cubes
4cheese slices
a clean lasagne pan

Classic mac and cheese; Yummy!

classic mac and cheese

 

Who does not love mac and Cheese? But when it is not well made it might put the eaters to flight. Putting a little twist to the

 regular way of cooking it can make it even more loving and more delicious. 

 

Ingredients:

1pound elbow macaroni

1cup cheese whiz

1 3/4cups grated cheese(marble cheese)

pinch of salt(optional)

3/4cups of 1% partially skimmed  milk

a pinch of black pepper

a pinch of nut meg

1 large chicken bouillon cube or 2 small ones(or 1tsp Knorr chicken bouillon powder)

1pound lean ground beef

1/2 cup of diced onions

1tbsp olive oil

 

Method:

Boil the macaroni according to the instruction on the pack. Drain and set aside.

 

While the macaroni is cooking, fry the onions  with the olive in a sizeable pot, till it turns golden brown. Add the ground beef and fry till well cooked. Add the bouillon cube, nut meg, and black pepper . Lower the heat, add the milk, grated cheese, cheese whiz and mix together, lastly add the drained macaroni. Mix every thing together. Taste for salt, add salt if needed , go ahead and serve. Enjoy!

 



 



 

Best Tuna-egg sandwich ever

 

 

 

 

 

 

Ingredients:
1canned salmon, drained.
4 hard boiled eggs
1cup sweet pepper, sliced
3tbps low fat mayonnaise
A pinch of salt and pepper to taste(optional)
6 slice of bread( preferably whole grain bread)
Sandwich maker,
2tbsp margarine

Method:
Use a fork to mash the egg and the tuna together in a clean bowl, add the sweet pepper, mayonnaise, a pinch of salt and pepper, mix together, set aside. Turn on the sandwich maker( to warm up), while waiting for it to warm, lightly apply margarine on the back sides ( the side that will be touching the sandwich maker) of the bread slices. Place them on the sandwich maker , scoop about 2-3 table spoons of the egg mixture on each bread slices, spread and cover with another slice of bread, lightly apply margarine on the cover. Tightly close the sandwich maker. Allow  it to run according to owners manual,( whenever the light on my own  changes from red to green I know the sandwich is ready). Serve with a glass of milk or coffee. Enjoy!

Spicy Potato Soup (perfect for winter)

This recipe is a good way to use up some of those left over turkey, chicken or any other meats and bones. It is very easy and does not take lots of time to cook. It is very good for the cold season or if you have a cold.

Ingredients:
3 medium sized potatoes peeled, washed and cubed
3 cups of water
1tsp cilantro
1tsp parsley
1/8tsp ground hot pepper
2tbsp of flour
1tsp margarine
11/2tsp seasoning salt
1 small bouillon cube( or 1tbsp of soy sauce )
1 medium sized onions, chopped
Some mixed vegetables of choice.
Some left over turkey ( or any meat of choice)

Put a clean pot on the fire and pour the water into it, add the cubed potatoes, and bring to boil. Add the margarine, pepper, seasoning salt, bouillon cube and the chopped onions.
Stir to mix, and allow it to boil till the potatoes are almost soft. At this stage, you can now shred the meat and add to the boiling soup. You will not be cooking for too long since the meat for this recipe has been already cooked. Stir to make sure all of them get into the soup. Mix the flour with cold water and add to the soup, then add all the vegetables (including cilantro and parsley). Allow to simmer for a little while, taste for salt and doneness . Enjoy!
 

How to cook Brown Rice "using rice cooker"

Using rice cooker to cook brown rice can be very tricky sometimes if you don't really understand the difference between white rice and brown rice. White rice cooks faster, easier, and does not require lots of water, where as, brown rice takes more water and longer time to cook. But, it (brown rice)  is a lot healthier because it contains more fibre than the white rice and most of the nutrients are not removed during polishing(not fully polished) where as that of the white rice are almost gone from polishing..

Ingredients:
3 cups of brown rice
1tsp salt,
4cups of water( for first boiling)
Rice cooker
Extra 3-4cups of water.
Strainer
Add 4cups of water to the rice cooker, allow to boil, then add the rice, boil for 1-2mins. Remove from heat, strain the rice. Pour just enough water( the remaining 3-4cups) to cover the rice to the pot and put back on the rice cooker. Add the salt to the water, allow to boil. while waiting for the water to boil, wash the rice under a running water to reduce the starch. Pour back into the boiling water, make sure the water covers the rice, cover and allow the water to dry and the rice to be soft. Allow to cool a little, before serving. ENJOY!


 

MEAL PREPPING LEVEL 1: HELPFUL TIPS FOR STARTERS.

The idea of meal prepping did not come to my mind until when I noticed that I had added lots of weight after child birth and my life became so busy.  Then I began to look for how to do some thing to get back on track and make things easier for me and my family. It wasn't easy at first, because I was used to eating all kinds of unhealthy foods which in my mind, tasted better, easier to make and of course cheaper. I struggled a lot until I discovered some Blogs like organize yourself skinny, eats and exerciser, Canadian food guide and a host of others. I started by using the Canadian food guide and lost over 22kg in 5 months. I felt so good with myself. So I began planning my meals ahead of time to make it easier for me since am a full time Mum and I work full time as well. So some of the things I did to make it easier for me and my family to maintain this healthy life style/ eating are listed below.