Chicken Vegetable with Noodles

This dish is very tasty and my family always enjoys it.

Ingredients:

1 lb (½ kg) chicken breast
½ lb(¼ kg) pasta noodles or thin spaghetti
1 lemon or lime
3 tablespoons extra-virgin olive oil or sesame oil
1 teaspoon fresh garlic or garlic powder
1 red onion (sliced)
1 cup chicken broth or water
2 scallions (trimmed and sliced)
2 sweet peppers (red and yellow)
2 tomatoes
2 carrots (peeled)
A pinch of ginger (minced)
1 tablespoon teriyaki or soy sauce
½ teaspoon fresh basil (diced)
½ teaspoon chili pepper (berbere) or ½ teaspoon red crushed red pepper.
A pinch of black pepper

Salt to taste.

Preparation:

1st Step: remove fat, clean and soak the chicken breast in lemon/lime;

2nd Step: Boil the tomatoes; remove skin and seed. Mince well;

3rd Step: Slice the the rest of the vegetables in medium length;

4th Step: Rinse, pat and shred the chicken breast;

5th Step: Heat the oil in a frying pan; add ginger and chicken; stir fry for 5 minutes;

6th Step: Add carrots, onions, garlic to the chicken. Stir for 5 minutes;

7th Step: Add the minced tomatoes, broth or water, scallions, basil and red hot pepper to the chicken. Stir for 5 minutes;

8th Step: Add the teriyaki or soy sauce. Stir for 5 minutes. Black pepper and salt to taste;

9th Step: Meanwhile, boil water in large pot, add noodles. Cook for 5-7 minutes (al dente) or follow instruction on the package;

10th Step: Mix the chicken and the noodle in lower heat for 2 minutes. Serve it warm.

4 Servings.

For nutritional facts of this recipe please visit http://www.recipezaar.com/324220. For vitamin content please click on "Print Recipe" on aforementioned site.

Stir-fried Cauliflowers

Delicious side-dish.

2 medium head cauliflowers
4 eggs (optional)
1½ cup milk or rice milk
½ cup white all purpose flour
1 cup vegetable oil
2 garlic cloves (sliced)
¼ teaspoon Salt
¼ black pepper

Preparation:

1st Step: Cut the cauliflower into florets and discard the leaves; rinse with cold water;

2nd Step: Boil water in a large pot; add salt and the cauliflowers; Cook it for two minutes and drain;

3rd Step: Beat the eggs and milk very well; add a pinch of salt and the black pepper; slowly add the flour and blend it till smooth; OR mix the rice milk, the flour, black pepper, salt and beat until smooth;

4th Step: Dip the cauliflower florets with the mixture until each floret is coated well;

5th Step: In a large non-stick pan, in a medium heat sauté the garlic with one tablespoon of oil for a minute; remove garlic; add the rest of the oil;


6th Step: When the oil is hot, place the whole florets piece by piece on the pan; stir well for two minutes or until lightly brown; remove from heat/oil with straining spoon. Serve it warm.

Six servings
For nutritional facts of this recipe please visit http://www.food.com/345954

Welcome

My name is Yewoin and my hobby is cooking. These simple, nutritious and tasty recipes are from my kitchen to yours. I hope you will enjoy them.

I have published, a cookbook called Yewoin's Family Recipes: Cooking and Caring. The main purpose of the cookbook is to use the proceeds to help the elderly people of Ethiopia. The cookbook has many more recipes including vegetarians and vegans.

If you have any question or suggestion, my e-mail address is yewoinfamilycooking@gmail.com

Here are some of my recipes:

Some of my recipes' nutritional facts and the calories content are analyzed. You may find a link at the bottom of each recipe.