Easy Chicken Meat Stew Recipe

Spoon and Fork Preview for Chicken Recipe.This is a simple and an easy to follow recipe for stewing some chicken meat. Do you like to eat chicken meat? I do, especially after I personally cook it. One of my favorite ways to cook chicken is by stewing it, but first there will be a boiling process for removing some unwanted extra fat and for juicier and more tender feel and taste. I’ve recently decided to cook some food for my family and I, and I like to cook it so there would be enough for at least two days. I just don’t have time for cooking every day. At the same time I like to cook and/or yummy food :)

If you want to know the Nutrients and Health Benefits of Chicken meat then go to This Link. At the same time, if you want to know the Nutrients and Health Benefits of Quinoa which is what I cooked with this meat, then go follow This Link.

The Formula for making Quinoa is easy, just like rice, one cup of Quinoa with two cups of water and with some salt and herbs for better taste. In other words 1 Cup of Quinoa = 2 Cups of Water, or 4 Cups of Quinoa = 8 Cups of Water. Close the lid with all that mixed together in one pot. Bring all of that to boil and let it simmer for 15 minutes. After 15 minutes open the lid and move the quinoa to see the water at the bottom of the pot. If there is still some water left then stir it all and let it be for a minute or two without the lid so all extra water evaporates. You’ll may want to add about half a stick of Organic butter and mix it all together again so it doesn’t stick too much when it cools down. Also, taste it at this point and add salt if it needs it, but don’t over salt it.

Anyway, back to the Chicken meat recipe. It is up to you if you want to include some vegetables in it or not, but an onion and garlic is A MUST. I believe that garlic and onions make all kinds of meats taste better, juicier, and more tender. In my opinion and according to some people, onions make hard-to-chew meat become easy-to-chew meat. So, I think we can begin with the steps and the recipe for Chicken Meat. Continue reading

How To Cook Lentils

Cooked Lentils

Here is a basic Recipe of cooking Lentils. If you are looking for Nutrients and Benefits in Lentils, then you’ll need to Click Here to go to that page. But if you are interested in a simple recipe for preparing lentils, then you came to the right page. Just so you know, there are different stoves and different lentil products so that may change the way your lentils will turn out at the end. Some people presoak lentils and some don’t, it is totally up to you, I recommend that you find some time and try both ways with presoaking and without presoaking, then you’ll be able to say for sure which one you like the best. Continue reading

Low Carb Russian Borsht Recipe

borshtLow Carb Borsht Recipe

We are pretty sure that everyone has heard of the Russian food called “Borsht”. The red Russian soup, We don’t even know why people write it in English with a T at the end, when in Russian you don’t write it or say it. Well, this is an adjusted recipe for Borsht. Since people on low carb diets cannot have potatoes, then we left them out. This still tastes really delicious. This recipe also uses reserved chicken, so it’s a lot faster to make. Here are the Ingredients:

– 1 whole head cabbage
– 1 onion
– 1 can (8oz) tomato paste
– 2 long carrots
– Reserved Chicken (read more about it at the end of recipe)
– Chicken stock preferred, but water can be used
– Bell pepper strips (we buy ours frozen)
– Salt and pepper

And here are the Directions:

– First get all of your ingredients ready.
– Shred the cabbage.
– Shred the carrots.
– Dice the onion.
– Put all of your ingredients into a stainless steel pot and cover with either chicken stock or water. However much you want. Make sure to season to your taste.
– Bring everything to a boil.
– Reduce heat and let cook for about 10 minutes.
– And you are done!

We prefer to eat our Borsht with toasted sprouted bread, mayo or sour cream, and fresh onion slices (yep, just bite into them!)
– Reserved chicken: we set aside a day when we make chicken stock (a whole different recipe) after everything has cooked the right amount of time, we take all of the meat off the bones and reserve it for later meals.