It’s always tough to find good, easy chicken recipes. Well, I recently found one for chicken and wine sauce. It is quick, tasty and is ready in 40 minutes. Now, after going to work all day, this one is a winner.

The first step naturally is your ingredients. These include two pounds of chicken, olive oil, Italian bread crumbs, eggs, salt, pepper, paprika, and garlic. The second part of the recipe calls for red or white wine, chicken broth and canned or fresh mushrooms (your preference). I use canned because this is supposed to be an easy to prepare recipe!

Next is the preparation. First, put two eggs with salt, pepper, garlic powder, and paprika in a bowl and mix. Put chicken cutlets in egg mixture and then cover with bread crumbs.

Drench the chicken in oil and make sure you turn it when you cook it. This part can be prepared ahead of time and kept in the refrigerator. Before adding the second step, however, always make sure the chicken is at room temperature in a casserole dish.

In a separate large bowl, mix one quarter cup of wine and a one pound can of mushrooms (or fresh if you prefer) and mix.

Pour the mixture into the casserole dish holding the chicken stock, putting liquid and mushrooms on all of the pieces of chicken.

That’s it…that’s the whole recipe. Put the chicken in a 350 degree oven for 35 minutes covered with aluminum foil and then cook for ten minutes uncovered. Serve with rice or potatoes and a vegetable or salad and your dinner is done. Easy, delicious and it looks like it took hours to prepare.

Set of 2 stainless stockpot in 8 quart and 12 quart. Each stockpot comes with steel lid, steel stay cool handles. Reinforced base to enhance stability.

• Constructed in stainless for durability
• Gradual sizes
• Riveted handles
• Hygiene
• Easy to clean

Low Carb Chicken Soup Recipes are often a little bland, but also sometimes a little over the top. Chicken soup is comfort food, and there is no reason why a dedicated “low carber” like yourself should be denied such simply pleasures in life! This is just one of the many recipes I have available, and is also very easy to put together.

You should find the following Low Carb Chicken Soup Recipe very simple to make up when you’re busy, and I have tailored it specifically to dodge the carbs to maximum effect whilst still tasting good!

Low Carb Chicken Soup Recipe from the vault:

Cream of Chicken Soup

4 cups chicken stock (for a stronger flavour, add 1 tsp. Knorr chicken stock powder)

1 ½ cup cooked chicken, diced

1 tsp. onion powder

1 cup pureed cooked cauliflower

2 egg yolks

3 oz. cream cheese

1 cup heavy cream

Salt and freshly ground pepper to taste

Bring stock, chicken, and onion powder to a simmer. Meanwhile, whirr cauliflower, cream cheese, egg yolks and heavy cream in blender. Add to stock mixture, and gently simmer until soup thickens slightly. Sprinkle with paprika for garnish and serve. Makes about 8 1 cup servings.

Total recipe: 1,560 calories and 17.4 grams of carbs and 3.8 grams fibre

Per serving: 195 calories and 2.17 carbs with 0.44 grams fibre per serving. (assumes 0 carbs for the stock).

Well, there you have it, your simple yet filling and tasty Low Carb Chicken Soup Recipe! If you found this useful, you might also find the resource at the bottom of this article highly effective for you sticking to your low carb diet and don’t make the same mistakes I did!

Cuisinart’s® DS Anodized cookware features Cuisinart’s exclusive ArmorGuardTM protective coating technology, allowing the hard anodized construction to not only offer durability and professional performance, but now the convenience of easy cleanup in the dishwasher. The evolutionary design also features EternaTM, “The World’s Longest Lasting, and Metal Utensil-safe, Nonstick” interior.

• Dish washer safe
• Ergonomic stay cool handles
• Metal utensil safe
• Limited lifetime warranty
• Tempered glass covers

This cheddar potato recipe makes a soup that is creamy and smooth with true baked potato flavor. You can dress this up with a dollop of sour cream and chives or crumbled bacon, but I like it just as it is.

The flour serves to thicken the soup. I don’t like my soup real thick, so I usually use less. If you like a real thick soup, increase the amounts to 6 tablespoons or a little more. The important thing when adding flour is to cook it in the butter before adding the liquid. This will avoid that raw flour flavor that can result if the flour is not completely cooked.

It is important that the soup not boil once the cream is added. Boiling will cause the cream to separate. If this is a problem for you, wait to add the cream just before serving and only reheat.

Cheddar Baked Potato Soup Recipe

6 Tablespoons butter

1 cup yellow onions, diced

4 Tablespoons all-purpose flour

6 cups hot chicken stock

4 cups baked potatoes, peeled and chopped

2 cups heavy cream

1/4 cup parsley, chopped

1 1/2 teaspoons granulated garlic

1 1/2 teaspoons dried basil

1 1/2 teaspoons salt

1 1/2 teaspoons hot pepper sauce

1 1/2 teaspoons coarse black pepper

1 1/2 cup Cheddar cheese, grated

1/4 cup diced green onions (white part only)

Additional grated cheese and chopped parsley for garnish

1. Cook onions in butter over medium-high heat until transparent, about 3 minutes.

2. Add flour, stirring to prevent lumps. Cook 3 – 5 minutes until just golden brown.

3. Add chicken stock gradually, whisking to prevent lumps, until liquid thickens.

4. Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. Simmer 10 minutes. Do not boil.

5. Add grated cheese. Heat until cheese melts and soup is smooth.

Garnish each serving as desired with grated cheese and chopped parsley. You can also use a dollop of sour cream and chives or crumbled bacon.

“Cooking for a big crowd is a cinch with this terrific looking enamel on steel pot, built sturdy to handle a big batch.” Rachael Ray. A beautiful porcelain enamel interior and exterior adds a punch of color to your kitchen. Durable carbon steel construction heats evenly, and the stainless steel rim helps prevent chipping. Watch your foods cook without having to remove the lid to keep moisture locked in. The colorful silicone-rimmed knob makes for an easy grab. Steel loop handles make this pot easy to lift and pour. The generously sized 16-quart capacity lets you easily create your favorite soup, stew, or the perfect stock with room to spare. It’s even big enough for tons of corn on the cob or a lobster boil.

• 16-quart stockpot made of durable carbon steel with a porcelain-enamel finish
• Steel loop side handles for convenient lifting and pouring
• Glass lid with colorful silicone-rimmed knob traps in heat, moisture, and flavor
• Washes clean easily; oven-safe up to 350 degrees F
• Measures approximately 15 by 12-1/5 by 12-1/5 inches

This spinach soup recipe is a homemade delicacy at home. A gourmet soup can be bought anywhere but at what cost? Yes, exactly, don’t take it anymore. Learn to make Cream of Spinach and Artichoke Soup, homemade and better than ever.

With this easy recipe, very little preparation and 30 minutes of time, they everyone can master the art of creating mouth watering Cream of Spinach and Artichoke Soup. What more could we ask for? You could not have answered it better.

8 ounces Cream Cheese

8 ounces Frozen Cut Spinach

6 cups Rich Homemade Chicken Stock (make before the day that you make your soup)

1 pint Heavy Cream

1 can (13 – 14 ounces) Artichoke Hearts (Drain and squeeze most of the juice out of the artichokes and cut in 1/4 or just pull them apart)

1 Tablespoon Minced Garlic

1 1/2 teaspoons Black Pepper

2 teaspoons White Salt

1/2 A Yellow Onion, chopped

1. Start this creamy spinach soup by adding six cups of rich homemade chicken stock to a large soup pot and turn the heat on the stove-top to medium high.

2. When the stock begins to boil reduce the heat to medium low and add eight ounces frozen cut spinach, half a chopped yellow onion, one tablespoon of minced garlic and the drained, squeezed and cut artichokes. Simmer for ten minutes.

3. Add the white salt and black pepper. Stir Well

4. (You may want a pair of latex gloves for this step). Cut the cream cheese into small slices, each time you cut a slice off add it to the pot until it’s all gone. Stir well, until it’s totally melted, approximately 5 minutes.

5. Add 1 pint of heavy cream to the pot and stir well. Simmer 5 more minutes.

All done, grab a few bowls and serve this creamy spinach soup recipe to your friends and or family and enjoy.

Trust All-Clad’s stainless steel stock pots to cook soups, stews, pasta and stocks to mouth-watering perfection. Stainless steel outside and inside with a layer of heat conducting aluminum on the bottom yield a pot that heats quickly and evenly, doesn’t react with food, and maintains its good looks over a lifetime of service. This handy set includes two steamer baskets. Use the larger one for clams, lobsters, pasta, and corn on the cob. The smaller one would be handy for shrimp and vegetables.

Reach for the All-Clad 12-quart multi-cooker whenever you cook up a big batch of pasta, a mess of corn on the cob, or clams for a crowd. Oven-safe to 500 degrees F, the multi-cooker comes with riveted stainless-steel handles. The included pasta basket and steamer basket feature lift-out handles to simplify draining and can be set aside if you are cooking soup or chili. The bestseller among All-Clad’s renowned cookware collections, the Stainless line provides serious and professional cooks all the virtues that make All-Clad’s worldwide reputation unsurpassed. Key to its high performance is a three-ply, bonded construction. Sandwiched between layers of stainless steel is a thick core of pure aluminum that spreads heat evenly across the bottoms of pots and pans and all the way up the sides. The interior is 18/10 highly polished stainless steel, so it’s stick-resistant as well as stain- and corrosion-resistant. The exterior is gleaming, stainless steel that works on conventional stovetops, and, with care, remains beautiful during this cookware’s lifetime warranty against defects–and beyond.–Fred Brack

From the Manufacturer
All-Clad Stainless Construction
With its 18/10 stainless steel cooking surface and hand-polished, mirror-finished exterior, the All-Clad Stainless collection is the ultimate reflection of style and practicality. The stainless interior is stick-resistant and cleans easily. The stainless-steel exterior gives the cookware a gleaming finish. All-Clad Stainless also features the company’s signature “stay-cool” long handles, lids fashioned from gleaming 18/10 stainless steel, and highly durable stainless-steel rivets. All-Clad Stainless cookware is one of five collections from All-Clad Metalcrafters. Designed to work on conventional gas and electric ranges, All-Clad Stainless cookware is the best-selling collection in a full line that includes All-Clad LTD, Cop-R-Chef, Master Chef 2, and Copper Core.

Features and Benefits
All-Clad pans with a stainless interior cooking surface are oven-safe up to 500 degrees. All-Clad pans with a non-stick cooking surface are oven-safe up to 400 degrees, but should not be used under the broiler. We recommend using a low to medium temperature when cooking with All-Clad. Higher heats are not necessary and may cause discoloration (see cleaning instructions below). Other features include:

• Beautifully polished, stainless exterior layer.
• Pure aluminum core that not only covers the bottom of the pan but also extends up the sides. This allows for great heat conductivity as well as an even heat distribution so you won’t have “hot spots” when cooking.
• Stainless-steel interior layer/cooking surface.
• Long, polished stainless, stay-cool handles.
• Sturdy, non-corrosive stainless-steel rivets won’t react with foods.
• Polished stainless-steel lids fit evenly with the pan’s edges to seal in flavor of your foods.
• The Stainless collection is dishwasher-safe, excluding pieces with a nonstick cooking surface.

Warranty
From date of purchase, All-Clad guarantees to repair or replace any item found defective in material, construction or workmanship under normal use and following care instructions. This excludes damage from misuse or abuse. Minor imperfections and slight color variations are normal.

Cleaning Instructions
For daily cleaning, warm soapy water is sufficient. Clean your All-Clad thoroughly after each use. Food films left of the pan may cause discoloration and sticking. To get rid of stuck-on food or discoloration and stains from using too high of a heat, we recommend cleaning your All-Clad with a product called Bar Keeper’s Friend. To use the Bar Keeper’s Friend, simply use a soft cloth or sponge and water and make into a soupy paste. This can be used on the interior, as well as the exterior of your All-Clad (excluding the Cop-R-Chef). The Bar Keeper’s Friend can also be used on the exterior of the All-Clad Stainless collection, LTD collection, and MC2 collection. For cleaning of the Cop-R-Chef exterior, simply use a brass/copper cleaner. If your water has a high iron content, you may notice a rusty discoloration. Use Bar Keeper’s Friend to remove it.

All-Clad Stainless Selection
In recent years, a professional-size 14-inch fry pan was added to the Stainless fry pan assortment, as well as several popular specialty pans, including: the small-size petite brasier with a dome-shaped lid; petite roti roasting pan; and the beautiful, large-capacity Dutch oven and French oven oval roasting pan with roasting rack. Both of these one-pot comfort food specialty pans comes with All-Clad’s popular high dome-shaped lid. Other specialty pans include a larger brasier pan with domed-shape lid; a complete family of round-shaped saucier saucepans for versatile stove-top cooking; a flare-sided Windsor pan in two sizes, designed for reduction and the creation of rich sauces; and a contemporary “Soup for Two” 3-1/2-quart soup pot; casseroles; an open stir fry; a versatile wok-style chef’s pan; and a “Pasta Pentola” 7-quart stockpot with colander insert and lid. All saucepans, casseroles, sauté pans, stock pots, and specialty items come with lids. Double boiler and steamer inserts, including the large steamer insert for 6-quart, 8-quart and 12-quart stockpots, are available as well. Stainless cookware sets are available in various sizes, from a starter 5-piece to a complete 10-piece set.

About All-Clad Metalcrafters
Based in Canonsburg, Pennsylvania, All-Clad Metalcrafters markets premium quality cookware to department and specialty stores in the United States, along with premium All-Clad bonded bakeware, All-Clad All-Professional kitchen tools, and a growing assortment of kitchen accessories, including All-Clad’s upscale tea kettle, measuring scoop set, stainless-steel mixing bowls, kitchen colanders, and 1-cup measuring cup. Featuring a unique metal bonding process, All-Clad cookware is used in many of the finest restaurants in America, and is sought by serious home cooks seeking all-professional cookware to enhance their cooking experience.

• 18/10 stainless-steel interior and exterior with brushed finish
• Encapsulated aluminum base for superior conductivity
• Includes stainless-steel pasta basket, steamer basket, and lid
• Riveted stainless-steel handles stay cool on stovetop
• Dishwasher-safe and oven-safe to 500 degrees F

There are many variations to a laksa recipe. This one is made with fried boneless chicken. If you follow the link at the bottom of the page, you will find another laksa recipe in which skinless chicken on the bone is used. I have tried both and they are both equally delicious.

Ingredients

* 500g boneless chicken (cut into small pieces)

* 3 Tbsp Oil

* Oil for deep frying

* 200g Tofu

* 2 Onions

* 2 Tsp minced garlic

* 2 Tbsp chopped ginger

* 5-6 cashew nuts

* 2 red chilies

* 1/2 tsp shrimp paste

* 2 Tsp cumin powder

* 1/2 Tsp Turmeric powder

* 1 Tbsp coriander powder

* 2 Tbsp malaysian red curry paste (optional)

* 3 cups of thin coconut milk (or diluted coconut cream)

* 1 cup of chicken stock

* 1 Tbsp brown sugar

* Salt to taste

* 200g blanched bean sprouts

* 3-4 lemon grass root

* Noodles 1 packet

* chopped spring onions

Method

Heat oil and deep fry the large slices of tofu till brown. Also fry the chicken pieces and keep aside.

Add 2 Tbsp oil in a wok and saute the chopped onions. Add the garlic, ginger, cashew nuts, chilies, shrimp paste, cumin

powder, coriander powder and turmeric powder. Fry for a few minutes and then grind all this.

Again heat a tablespoon of oil in a wok and add crushed lemon grass roots and the ground paste. Cook for a couple of minutes

then add the red curry paste and chicken stock. Bring to a boil. Add the coconut milk, sugar, chicken and tofu.

Simmer for 5 minutes.

Boil and strain the noodles.

To serve. Add some noodles in a bowl, some chicken curry, bean sprouts and spring onions. If you want you can also use boiled egg and crispy fried onions to garnish.

Trust All-Clad’s stainless steel stock pots to cook soups, stews, pasta and stocks to mouth-watering perfection. Stainless steel outside and inside with a layer of heat conducting aluminum on the bottom yield a pot that heats quickly and evenly, doesn’t react with food, and maintains its good looks over a lifetime of service. This handy set includes two steamer baskets. Use the larger one for clams, lobsters, pasta, and corn on the cob. The smaller one would be handy for shrimp and vegetables.

Reach for the All-Clad 12-quart multi-cooker whenever you cook up a big batch of pasta, a mess of corn on the cob, or clams for a crowd. Oven-safe to 500 degrees F, the multi-cooker comes with riveted stainless-steel handles. The included pasta basket and steamer basket feature lift-out handles to simplify draining and can be set aside if you are cooking soup or chili. The bestseller among All-Clad’s renowned cookware collections, the Stainless line provides serious and professional cooks all the virtues that make All-Clad’s worldwide reputation unsurpassed. Key to its high performance is a three-ply, bonded construction. Sandwiched between layers of stainless steel is a thick core of pure aluminum that spreads heat evenly across the bottoms of pots and pans and all the way up the sides. The interior is 18/10 highly polished stainless steel, so it’s stick-resistant as well as stain- and corrosion-resistant. The exterior is gleaming, stainless steel that works on conventional stovetops, and, with care, remains beautiful during this cookware’s lifetime warranty against defects–and beyond.–Fred Brack

From the Manufacturer
All-Clad Stainless Construction
With its 18/10 stainless steel cooking surface and hand-polished, mirror-finished exterior, the All-Clad Stainless collection is the ultimate reflection of style and practicality. The stainless interior is stick-resistant and cleans easily. The stainless-steel exterior gives the cookware a gleaming finish. All-Clad Stainless also features the company’s signature “stay-cool” long handles, lids fashioned from gleaming 18/10 stainless steel, and highly durable stainless-steel rivets. All-Clad Stainless cookware is one of five collections from All-Clad Metalcrafters. Designed to work on conventional gas and electric ranges, All-Clad Stainless cookware is the best-selling collection in a full line that includes All-Clad LTD, Cop-R-Chef, Master Chef 2, and Copper Core.

Features and Benefits
All-Clad pans with a stainless interior cooking surface are oven-safe up to 500 degrees. All-Clad pans with a non-stick cooking surface are oven-safe up to 400 degrees, but should not be used under the broiler. We recommend using a low to medium temperature when cooking with All-Clad. Higher heats are not necessary and may cause discoloration (see cleaning instructions below). Other features include:

• Beautifully polished, stainless exterior layer.
• Pure aluminum core that not only covers the bottom of the pan but also extends up the sides. This allows for great heat conductivity as well as an even heat distribution so you won’t have “hot spots” when cooking.
• Stainless-steel interior layer/cooking surface.
• Long, polished stainless, stay-cool handles.
• Sturdy, non-corrosive stainless-steel rivets won’t react with foods.
• Polished stainless-steel lids fit evenly with the pan’s edges to seal in flavor of your foods.
• The Stainless collection is dishwasher-safe, excluding pieces with a nonstick cooking surface.

Warranty
From date of purchase, All-Clad guarantees to repair or replace any item found defective in material, construction or workmanship under normal use and following care instructions. This excludes damage from misuse or abuse. Minor imperfections and slight color variations are normal.

Cleaning Instructions
For daily cleaning, warm soapy water is sufficient. Clean your All-Clad thoroughly after each use. Food films left of the pan may cause discoloration and sticking. To get rid of stuck-on food or discoloration and stains from using too high of a heat, we recommend cleaning your All-Clad with a product called Bar Keeper’s Friend. To use the Bar Keeper’s Friend, simply use a soft cloth or sponge and water and make into a soupy paste. This can be used on the interior, as well as the exterior of your All-Clad (excluding the Cop-R-Chef). The Bar Keeper’s Friend can also be used on the exterior of the All-Clad Stainless collection, LTD collection, and MC2 collection. For cleaning of the Cop-R-Chef exterior, simply use a brass/copper cleaner. If your water has a high iron content, you may notice a rusty discoloration. Use Bar Keeper’s Friend to remove it.

All-Clad Stainless Selection
In recent years, a professional-size 14-inch fry pan was added to the Stainless fry pan assortment, as well as several popular specialty pans, including: the small-size petite brasier with a dome-shaped lid; petite roti roasting pan; and the beautiful, large-capacity Dutch oven and French oven oval roasting pan with roasting rack. Both of these one-pot comfort food specialty pans comes with All-Clad’s popular high dome-shaped lid. Other specialty pans include a larger brasier pan with domed-shape lid; a complete family of round-shaped saucier saucepans for versatile stove-top cooking; a flare-sided Windsor pan in two sizes, designed for reduction and the creation of rich sauces; and a contemporary “Soup for Two” 3-1/2-quart soup pot; casseroles; an open stir fry; a versatile wok-style chef’s pan; and a “Pasta Pentola” 7-quart stockpot with colander insert and lid. All saucepans, casseroles, sauté pans, stock pots, and specialty items come with lids. Double boiler and steamer inserts, including the large steamer insert for 6-quart, 8-quart and 12-quart stockpots, are available as well. Stainless cookware sets are available in various sizes, from a starter 5-piece to a complete 10-piece set.

About All-Clad Metalcrafters
Based in Canonsburg, Pennsylvania, All-Clad Metalcrafters markets premium quality cookware to department and specialty stores in the United States, along with premium All-Clad bonded bakeware, All-Clad All-Professional kitchen tools, and a growing assortment of kitchen accessories, including All-Clad’s upscale tea kettle, measuring scoop set, stainless-steel mixing bowls, kitchen colanders, and 1-cup measuring cup. Featuring a unique metal bonding process, All-Clad cookware is used in many of the finest restaurants in America, and is sought by serious home cooks seeking all-professional cookware to enhance their cooking experience.

• 18/10 stainless-steel interior and exterior with brushed finish
• Encapsulated aluminum base for superior conductivity
• Includes stainless-steel pasta basket, steamer basket, and lid
• Riveted stainless-steel handles stay cool on stovetop
• Dishwasher-safe and oven-safe to 500 degrees F

Go into any city that has a restaurant that features Cajun food and they will boast about how their Cajun gumbo recipe is the best in the city. However, for those of us that are from Cajun country, we often walk away with an empty belly because of the disappointing dishes that they serve. Far too many people take unnecessary privileges with one of our most sacred dishes.

A real Cajun gumbo recipe is not something that lends itself to “modern flare.” While every chef wants to put their own little twist into their recipes, there are certain things about a Cajun gumbo recipe that should not be messed with. The two most common violations that I find when traveling is that they are mixing seafood with meat (an absolute forbidden for a true Cajun) and they don’t use a roux.

Just about every authentic Cajun gumbo recipe that you will find will be either chicken and sausage or seafood. For some reason, these wannabe Cajun chefs think that they can throw everything into the pot to make it their own special gumbo. Well, it might be special, but it sure as hell would not be served by any respectable Cajun cook.

Another thing that is often found in pseudo Cajun gumbo recipes is some type of substitution for the roux. Let me say this clearly and loudly so that there is no misunderstanding, “IF THERE IS NO ROUX, THEN THERE IS NO GUMBO!” Sorry for shouting, but people are trying to fancy something up by substituting red wine or some “gourmet” tomato blend, and all they end up doing is ruining a great Cajun gumbo recipe.

While I would normally not do this, I feel sorry for those of you that have not had the pleasure of actually tasting a real Cajun gumbo recipe so I am going to trust you with something that I have kept close to the vest from the very first day I stepped into a kitchen. As far as I am concerned, this is the Holy Grail of the Chicken & Sausage Cajun Gumbo recipes. It goes a little like this:

2 # boneless chicken breast (cubed & seasoned)

2 # boneless chicken thighs (cubed & seasoned)

1 # Andouille or smoked sausage (cubed)

20 oz chicken stock

1 1/4 gal water

16 oz Savoies dark roux

2 c chopped onion

½ c chopped bell pepper

T minced garlic

1 bay leaf

1 c chopped green onion and parsley (Fresh)

Tip

1.Most failed attempts at making Gumbo reside with water/stock to roux ratio. It is critical to use the right amount of roux. The idea is to add enough roux to the water to remove all clarity plus (2) tbls +/- to attain desired heartiness. If you can see through it, you must add another tablespoon of roux.

2.Monitor the level of stock during cooking, it may boil out and become concentrated. Just add extra water should this happen.

Procedure

Bring 1 1/4 gal water to a boil – add chicken stock, roux and dissolve as described above -Add Onion, Bell pepper, garlic, bay leaf & sausage – simmer 15-20 min. Add chicken–bring to a boil then add chopped green onion & parsley and simmer 15-20 minutes.

Season to taste with Tony Chachere Cajun Seasoning (it is my favorite blend). It is important to adjust the seasoning at the end because soups will boil out and could get concentrated resulting in an over seasoned or salty Gumbo. Roux based gumbos & sauces should be, at the least, salted to blend all the flavors properly.

I like to serve gumbo in a large bowl w/small portion of cooked white rice with a slice of Garlic French Bread and a Baked Sweet Potato to compliment the dish.

Bon Appetite!

The built-in colander lid lets you strain and drain foods directly from the pan, eliminating the need for a separate colander. To strain, simply twist the lid in place to lock it securely and pour. Thanks to this feature, you’ll enjoy having no colander to clean and no food accidentally pouring into the sink. To accommodate a variety of foods, the lid has large and small size holes.

• Full Cap Base Advantage – Now a stainless steel protector surrounds a thicker aluminum core for easy maintenance and better heat distribution. Since the entire surface is stainless steel, cleanup is easier. Enjoy a lifetime of beauty.
• Unique straining lids and classically styled phenolic handles are oven safe up to 350 degrees F / 180 degrees C.
• Durable stainless steel construction – dishwasher safe
• Thicker, rolled pan rims for extra durability, enhanced drip-free pouring and easy handling.
• Lifetime Limited Warranty

Specially tailored made for health-conscious, this chicken curry is a low fat, low calorie, low carbohydrate and high protein dish that is easy to whip up. Lentils, spices, stock, lemon juices and mild curry paste provide a good flavor base to this healthy chicken curry dish, even without rich and calorie-laden coconut milk.

To make chicken curry, red lentils and chicken thighs are simmered with a mixture of spices in chicken stock to a stew-like consistency with spinach leaves and bay leaf. This melange of different textures are brought to simmer until all the flavors marry well, yielding a complete protein dish.

Lentils are underrated food packed with great nutritional value and health benefits. They are high in protein and low in calories and fat. Eating lentils can help regulate blood sugar and cholesterol levels, and hence protect from heart disease. Lentils are also a good source of iron, dietary fibers, folate and vitamin B1, making them one of the underrated healthiest food.

Ingredients:

125g / 4oz red lentils

2 teaspoon ground coriander

1/2 teaspoon cumin seeds

2 teaspoon mild curry paste

1 bay leaf

small strip of lemon rind

600ml / 1 pint chicken or vegetable stock

8 chicken thighs, skinned

175g / 6oz spinach leaves, rinsed and shredded

1 tablespoon freshly chopped coriander

2 teaspoon lemon juice

salt and freshly ground black pepper

To serve:

freshly cooked rice low fat natural yogurt

Method:

1. Put the lentils in a sieve and rinse thoroughly under cold running water.
2. Dry-fry the ground coriander and cumin seeds in a large saucepan over a low heat for about 30 seconds. Stir in the curry paste.
3. Add the lentils to the saucepan with the bay leaf and lemon rind, then pour in the stock.
4. Stir, then slowly bring to the boil. Turn down the heat, half-cover the pan with a lid and simmer gently for 5 minutes, stirring occasionally.
5. Secure the chicken thighs with cocktail sticks to keep their shape. Place in the pan and half-cover. Simmer for 15 minutes.
6. Stir in the shredded spinach and cook for a further 25 minutes or until the chicken is very tender and the sauce is thick.
7. Remove the bay leaf and lemon rind. Stir in the coriander and lemon juice, then season to taste with salt and pepper. Serve immediately with the rice and a little natural yogurt.

Winware Stainless Steel Stock Pot 20 Quart with Cover

• Heavy weight stainless with encapsulated bottom
• Durable commercial grade
• NSF Listed
• Heavy gauge stainless steel cover
• 20 quart stock pot

 Casserole recipes are recipes that are usually referred to a one-dish meal that basically contain cooked meats, fish, poultry, eggs and vegetables and bound with soup or sauce. They are actually cooked using the casserole dish thus where the name came from. This cooking method became very popular especially among the Americans during the 1950′s thereon when the dish was first introduced to the consumers from a simple light-weight metal. Now it has evolved into different materials such as glass, enamel, and stoneware to name a few. With this development, recipes of so many variations came up for everyone’s satisfaction.

Varieties of low calorie recipes were introduced depending on every persons requirement. The usual low calorie intake per day consists of 1500 to 1800 kcal. Normally, calorie intake varies, 1940 kcal for women and 2550 kcal for men. These calories are then burned into energy and the excess intake become fat. There are considerable factors that affects the daily calorie needs of a person. These are age, weight, height, the composition of the body and the daily activity. Low- calorie diet should always be upon the doctor’s recommendation. Regular food are usually eliminated and a meal replacement is recommended. This is why there are recipes now that are low in calories but are regular sight in our dining table especially for health conscious family. One casserole recipe that I usually prepare for my family is the low- calorie Chicken Casserole, Filipino way.

Low Calorie Chicken Casserole

Ingredients:

• 1.5 lbs chicken breast (skinless), diced
• 2 medium size potatoes, diced
• 2 medium size carrots, diced
• 1 medium size turnip, diced
• 1 each green and red bell pepper, chopped
• 1 large onion, chopped
• 4 cloves garlic, crushed
• ⅛ cup tomato paste
• 1 tbsp parsley, chopped
• 1 tbsp paprika
• 1 bay leaf
• 1 liter chicken stock
• 4 tbsp olive oil
• salt and pepper to taste

Procedure:

In a mixing bowl or dish, mix all together the chicken, paprika, salt and pepper. Heat olive oil in a casserole or a large sauce pan and place the seasoned chicken. Cook for 5-10 minutes until chicken turned brown. Remove chicken and set aside. Saute onion and garlic on the same casserole until the onions are translucent. Add the chopped green pepper and parsley then the tomato paste. Mix well and cook for 3 to 4 minutes more.

Return the chicken to the casserole. Gradually add the chicken stock. Add all the vegetables and stir them all together and cook over a low heat for about 20 minutes or until chicken and vegetables are done. Garnish with parsley and serve immediately with plain rice.

Makes 5 – 6 servings

Every 100 grams of chicken breast is equivalent to 116 kcal. This casserole recipe have 700 grams chicken breast and therefore has 812 kcal. Taking into account the added vegetables, it is still in conformity with a low calorie diet which is supposed to be 1500 -1800 calories per day depending on a person’s needs and doctor’s advice.

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Garlic and zucchini soup recipe is one of the 5-star restaurant is dominated by the garlic soup dish. This tastes awesome when served hot. Generally this soup is served as a starter. The clicking falvour of garlic makes it quite special and unique. It is Healthy and has a high nutritive value.

Ingredients used in this recipe:

Garlic, thinly sliced 25 cloves, zucchini, diced medium trimmed2, 4tablespoons olive oil, onion, chopped 1 small potato, thinly sliced 2medium, 8 cups chicken stock, salt to taste, black pepper powder to taste

Preparation Method for Garlic and zucchini soup recipe:

Heat oil in large heavy saucepan, add three quarters of the garlic and cook over medium heat for about ten minutes, or until browned. Add the onion and fry another 5-6 minutes, until slightly burnt garlic and onions are golden brown brown.

Add potatoes and cook, stirring all the time to continue. Add the chicken stock (or water), salt and pepper powder to taste. When it comes to a boil, reduce heat and simmer for half an hour. Take the heat and let cool slightly. Puree in blender until smooth.

Heat puree and when it comes to a boil, add the zucchini pieces and cook for 20-25 minutes, until zucchini is cooked and tender. Correct the consistency by adding stock or water if necessary.

Oven-bake the garlic and the remaining quarter till it appear like golden color and crispy. Garnish the soup and serve piping hot.

Preparation Tips for this recipe:

1. Time for preparing the recipe: 10 minutes

2. Servings: 4 persons.

3. Serve this soup when it is hot

4. Cooking time: 20 minutes

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This article is not so much about my own Chicken Soup Recipe, but more about how you can develop your own unique version. I think everyone who likes to cook chicken should be able to make a good soup with it. It’s a great way to use up leftovers, and an even better way to make sure you get enough vegetables in your diet.

While there are countless variations of techniques and ingredients in chicken soup, there is one constant that no one can do without: a good stock or broth. Without this your soup will have a watery taste, and that is no fun to eat. Also, a tasty broth is more likely to be healthier for you, since where there is flavor there is usually also nutrients. A good stock typically contains some gelatin, which comes from dissolved collagen from bones and connective tissue. Gelatin is great for carrying both flavor and nutrients because it can interact with organic molecules better than water can.

So does that mean you have to make your own chicken stock in order to have a good chicken soup recipe? Not necessarily, as there are many good chicken stocks available at grocery stores. I prefer the kind you get in boxes, but the canned stuff is usually good too. I’ll use the powdered or cubed stuff in a pinch, but I find they have too much salt and other flavor enhancers for my liking. I’m also not sure how much gelatin they contain, if any.

However, if you do prefer to make your own stock, there are many excellent Web sites available that give instructions. Basically all you have to do is simmer chicken bones along with some onions, carrots and celery for an hour or two. Regardless of how you make it, there is one piece of advice I can give you that will always work: after the stock is made, remove the solid ingredients, and boil off some of the water to reduce the amount to half. Concentrating the stock will intensify the flavor, making everything you use it in that much more flavorful.

After the stock, your next choice is which vegetables to use. I’ve already mentioned the classic onion, carrot and celery mix, but there are so many other choices available. From time to time I enjoy some chopped spinach in my chicken soup, or any other leafy green I happen to have on hand. Frozen peas are another great option, but remember to add them about 5 minutes before the soup is done cooking, unless you prefer your peas mushy. Tomatoes are another great vegetable to use in chicken soup, and they have the added benefit of bolstering a weak-tasting stock. You can also use “substitute” vegetables to replace some of the classics: fennel in place of celery, leeks or shallots for the onions, parsnips for carrots, etc. And let’s not forget about all the peppers out there, both hot and mild!

When it comes to vegetables, I usually just add whatever I have in my refrigerator. Any leftovers or veggies that are about to expire become candidates. I usually avoid root vegetables as they take longer to cook through, but if they are already cooked then they are fair game too. If not, then just chop them up into small pieces so they cook more quickly.

Next in the list of ingredients to select is the type of starch to add. There are so many to choose from that there is no way I could list them all, but one thing to think of is how much the starch you choose will thicken the broth. This will depend on how quickly it dissolves into the broth and how long you will be cooking it for. Most people don’t want to thicken their chicken soup too much, so pasta is the usual choice for most people. If there is one variant of chicken soup that is more famous than all the others, it would definitely be chicken noodle soup.

But noodles are far from being the only choice. Brown rice is my go-to starch for chicken soup. Like barley, it will thicken a broth given time, but it normally takes more than an hour for that to happen. I like how it swells in the liquid of the soup, and how it adds just a touch of viscosity to it. It helps the flavor of the soup cling to the tongue for just a little bit, enhancing the taste experience.

Lentils are a very healthy starch to use, and there are a lot of varieties to choose from. Red lentils will practically dissolve into the soup, while the little green gems known as Puy lentils will keep their shape almost forever. At the other end of the spectrum are potatoes, which given enough time will thicken a soup enough to stand your spoon in it.

If you want to go for big-time comfort food, then dumplings should be your selection. Personally I have never made dumplings, but I know some people that swear by it.

Lastly, you need to decide what spices and herbs to go for. Chicken has such a neutral flavor that you should pay more attention to matching your spices to your vegetables you used. The basic spices that are considered “classic” would be parsley, sage, rosemary and thyme…just as in the song. These work very well when you use the classic veggies. But when you use other vegetables, then there are some really good combinations available. For instance, if you used tomatoes then you would be making a mistake to leave out the basil. Spinach and marjoram work very well together, while tarragon and fennel make a good pair.

But don’t think just about spice and herbs. If you want a really refreshing flavor, add a bit of lemon juice. Don’t forget about the garlic either, as it works with almost all other ingredients. And lastly, don’t be afraid to add a bit of spice. You don’t need to add so much that it burns the palate; just a little will heighten all the other flavors.

Of course, I’d be remiss if I left chicken itself out of the discussion. Any cooked or raw chicken will do, but you’ll find that white meat is the best in soups. Dark meat, while tastier, has a much higher fat content and tends to make a soup feel greasy. White meat for soups and pastas, dark meat for everything else is the rule that I go by.

I hope you aren’t disappointed that there wasn’t a recipe that you could follow to the letter in this article. The truth is I don’t usually cook that way anymore. I found I made much better meals once I understood the basics of whatever meal I was making I could improvise and make improvements and substitutions based on my tastes, who I was cooking for, and what I had in stock.

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