Traditional Matzah Brei (fried matzah)
With cinnamon & sugar
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Photo of Chicken Salad by The Souper at Prep2eat
Lunch today is Chicken Salad on a toasted English Muffin, whole wheat, of course. What makes this chicken salad a little more special? Cut vegetables, spicy mayo and pumpkin seeds are mixed all together. I also added some diced avocado to enhance a creamy texture to this chicken salad.
The preparation of this hearty meal started with using a left over baked chicken breast, a split, bone-in with skin on chicken breast from dinner the evening before. I was able to increase the amount of this chicken salad by cutting vegetables, dicing avocado and adding pumpkin seeds. Rounding out lunch with a toasted English Muffin to support this loaded chicken salad and/or making lettuce boats to eliminate the carb, made this lunch extra special and very filling.
i enjoy creating meals using left over food from the refrigerator to keep the cost of meal prep more reasonable and challenge myself to prepare flavorful, healthy options.
What you will need:
Two cutting boards, one for cutting cooked chicken and one for cutting vegetables on.
Two kitchen knives
One large bowl
One large spoon
Two small spoons
Chicken Salad Ingredients:
One cooked, split bone-in chicken breast, deboned, skin off, cut in small pieces.
One-half red pepper, washed, cut into small pieces.
One celery stalk, washed and peeled, cut into small pieces.
1/2 avocado, diced.
1/4 cup Miracle Whip.
1/8 cup Koops mustard with horseradish.
One small stalk of fresh tarragon, cut off stem into small pieces.
1/2 teaspoon Kosher salt.
1/4 teaspoon crushed black pepper.
1/4 cup unsalted raw pumpkin seeds.
Mix all the ingredients in a large mixing bowl.
Serve portions on toasted English Muffin halves or in lettuce leaves, washed and dried.
Photo by “The Souper” at Prep2eat
This Vegetable Soup Recipe differs from others I have prepared. I was inspired by a basic recipe posted online by Williams-Sonoma. I decided to throw the rind of Parmigiano-Reggiano into the cooking soup. The recipe did call for a topping of grated Parmigiano-Reggiano so I was grating the end of my cheese.
Another personal change to the posted recipe by Williams-Sonoma was to add diced red new potatoes (a few) rather than the suggested Cheese Tortellini. I had the potatoes and no Tortellini in the house. The potato exchange proved to compliment the cheese.
Here is the original recipe from Williams-Sonoma
Enjoy healthy soups!
Clean your microwave oven the natural way.
1 lemon cut in halves. (I removed seeds)
1 small bowl, microwaveable.
Put water into the bowl. Squeeze lemon juice from both lemon halves into the water. Then put lemon halves into the water.
Put lemon-water bowl into microwave and use high power for 3 minutes. Let the bowl stay in microwave for 5 minutes with door closed.
Take the bowl carefully out of microwave after the five minutes and wipe the roof, sides & bottom with clean paper towels.
For stubborn stains or crusty areas, use some of the lemon-water and scrub with clean paper towel.
So easy, so fresh, so natural.
Photo by The Souper at Prep2eat
What makes this recipe different from my usual turkey meatballs? The ground turkey is mixed with an egg, Parmigiano Reggiano cheese and Panko Crumbs. I am beginning to prepare food with hard cheeses as I have heard a person with lactose intolerance can digest the cheese. Hard cheeses are aged and supposedly have less lactose.
Once the turkey meatballs are formed, they are cooked in the prepared tomato sauce, same pot.
I will post a few more of my photos from this recipe process. I altered and added ingredients at times during prepping. This meal can be as easy as using prepared sauce from a jar or make your own favorite marinara sauce. I made my own sauce which had some vegetables added during the cooking process. (onions, carrots, red peppers)
Here is the original recipe I was using as a guide.