Chicken And Noodle Mommy Recipe

One 2- to a few-pound chicken fryer, split
2 carrots, diced
2 celery stalks, diced
half medium onion, diced
1 teaspoon salt
1/four teaspoon black pepper
1/2 teaspoon floor thyme
1/4 teaspoon turmeric
16 oz. frozen domestic-fashion egg noodles(inclusive of Reame(TM)s)
3 tablespoons all-reason flour
Splash of half of-and-half of, non-obligatory
2 teaspoons finely minced sparkling parsley

Start by means of placing the chook in a pot and masking it with water. Deliver the water to a boil, and then lessen the heat to low. Simmer for forty five minutes. Remove the hen from the pot. Set the chicken apart to chill in brief.

Shred the chook with 2 forks, reserving the bones. Go back the bones to the pot and boil for 20 mins. Cast off the bones from the pot and discard.

Add the shredded fowl, carrots, celery and onions to the pot. Then add the salt, pepper, thyme and turmeric. Bring the aggregate to a mild boil, after which lessen the heat and simmer for 10 mins. Stir within the noodles; no want to thaw them first!

Last,, blend the flour with half cup water till smooth. Stir the flour aggregate, the splash of half of and 1/2 (if you're into that type of factor) and the minced parsley into the pot. Simmer till the noodles are smooth, approximately 15 mins, tasting and including more salt if wished on the cease. The soup need to be thick and stew-like and your kitchen need to odor like home.

Recipes for lemon bird


FOR THE fowl:
three 8-ounce skinless, boneless chicken breasts halves
2 eggs
1 ½ cups potato flour
½ teaspoon baking soda
1 ½ teaspoons salt
1 half of- 2 cups peanut oil

½ cup clean lemon juice
1 teaspoon lemon zest
½ cup sugar
1 teaspoon rice wine vinegar
½ teaspoon salt
1 heaping tablespoon cornstarch


Butterfly the bird breasts, then slice them lengthwise into 1/2-inch thick strips. reduce the strips in half of, region in a bowl and refrigerate.
In a medium bowl, beat the eggs till clean. regularly beat in half of cup of the potato flour. mix inside the baking soda and 1 teaspoon of the salt. cover and refrigerate for half-hour. region the closing potato flour in a bowl, season with the closing 1/2 teaspoon salt and set apart.
prepare the sauce: combine the lemon juice and zest, sugar, vinegar, salt and three/4 cup water in a saucepan and place over medium heat. In a bowl, stir collectively 1/2 cup of the sauce and the cornstarch. transfer this combination again to the pan. Simmer for 15 minutes.
place a wok over medium-high warmness and upload the oil. running in batches, cook dinner the chook: dredge a small portion of hen in the egg combination. Shake off excess egg from the chook and coat it in the seasoned potato flour. Shake again. lower the bird into the hot oil one piece at a time. prepare dinner till crisp, about 2 mins in keeping with aspect. Drain on paper towels. set up hen in a shallow bowl. Reheat the sauce and pour it over the hen.

A Quake and Current Happenings

I felt an earthquake at 5am this morning! My first time in a long time and I jumped to cover Tessa but she was sound asleep. It lasted about three second and was an aftershock after the first one I slept through. All is good and thank God we're safe.I do older posts lined up but I tend to give you the current happenings when we are going on a road trip. Again? Yes, for a special time with my family at the beach. Also, to squeeze in more of the summer. We have another long trip after this before we go back to Thailand. As much as I like taking road trips, I just want to go home. I know I know. Really I'm almost all pack to go!

Despite all the busyness I'll enjoy whatever time I have left here. Like walking outside to the backyard in the cool crisp air. I'm going to really miss the autumn air. It's my favorite time of the year.  Picking up a plumeria bloom and put it behind Tessa's ear for a 'no smile' picture. I do prefer these captured moments more as I do get frustrated at trying to get the '1-2-3 smile' ones.

That I can still cook something like Korean-Japanese fried brown rice. Tessa inhaled it for days.

My version of healthy instant noodles with white chicken meat, an egg, herbs and crispy romain lettuce. 
Being able to join the ladies every Tuesday morning for bible study here in our home church. Currently studying the book of Colossians. How can I not love Colossians? And the special touch of purple.

While I Have The Energy To Cook

Sardines in tomatoe sauce and beef stew

Tonight I cook two dishes play, one is a tomatoe sauce canned sardines in Southeast Asia which is a version of canned tuna. One day I was craving for a sardine I made this dish as spicy and lots of spices like I wanted. So while making dinner for beef stew I just go ahead and make it for lunch tomorrow. Yes, to save time! How to Thursday you'll have so far?

Parsley and pumpkin seed pesto Recipe

Parsley and pumpkin seed pesto
This pesto sauce makes a tasty change from the traditional basil and pine nut version, and it’s much cheaper to make — have you seen the price of pine nuts lately!
We make it with fresh flat-leaf parsley and toasted pumpkin seeds, plus Parmesan, garlic, extra virgin olive oil, and a touch of lemon juice. The parsley and lemon create a really fresh-tasting pesto which is complemented by the delicious nutty flavor of the toasted pumpkin seeds.
You can toss this pesto with pasta, of course, but it’s also really yummy spread on bruschetta and in Italian-style sandwiches, stirred into soups (such as Minestrone), and it can even be used as a pizza sauce. We’ve also mixed this pesto with leftover rice and used it to stuff vegetables like tomatoes and peppers before baking.
In addition to being tasty, thrifty and versatile, this pesto is also really good for you. Parsley contains immune-boosting antioxidants, as well as disease-fighting vitamins and minerals; pumpkins seeds are packed with protein and heart-healthy omega-3 fatty acids; olive oil is a good source of monounsaturated fats; and garlic protects against cancers and heart disease. As an added bonus, you can enjoy this pesto without fear of garlic breath because the parsley will help counteract the pungent flavor of raw garlic and freshen your breath at the same time.
.. Parsley and pumpkin seed pesto
A deliciously different (and frugal) pesto made with toasted pumpkin seeds and fresh flat-leaf parsley. Great tossed with pasta, stirred into soups, or used as a dip or spread.
1 cup tightly packed fresh flat-leaf parsley
1/3 cup finely grated Parmesan cheese
1/3 cup pumpkin seeds—lightly toasted
1 garlic clove—roughly chopped
1 tablespoon lemon juice
1 tablespoon water
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1/3 cup extra virgin olive oil

PLACE all ingredients, except the olive oil, in a food processor or blender. WHILE you process, slowly pour in the olive oil until the mixture turns into a smooth paste (you may have to scrape the sides occasionally).
Variation: Add 1 chopped small red chili or ½ teaspoon of dried red chili flakes for a bit of heat.

Europe Road Trip: Bellagio, Lake Como

Everyone has a list of places they want to see before they die. if you have not already done so, add lake como to the list! Oh, my God. heaven on earth. god's own country, to steal this kerala tagline. I do not think italy can get more beautiful then sardinia but I obviously have not seen the lake district of Italy. only a few hours outside of Milan, this area of ​​Italy offers the most beautiful view of the lake with a backdrop of the Alps glorious. adding that attractive and decorated quaint Italian village along the lake and you have hours and hours of wonderful discovery. Lugano lake, lake maggiore and lake como are three lakes. after much research by my friend, d, we categorized the lake como and specifically the village of Bellagio on lake como. have you been to the Lake District in Italy? What do you think about that

This is a place to park yourself in to explore the lake. We stayed at the hotel Silvio has a great restaurant with a view of the lake. just remember to book a lake view room!