Category Archives: food

IMPROVING HEALTH…..

by Caroline

Think holistically and your overall health will improve. We as the Three Coaches help you live a balanced and healthy lifestyle inside and out. (go to “About”  to check us out)

Image result for images for 3 flowers

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CHICKEN STROGANOFF FROM THE KITCHEN OF AJ

posted by Caroline

I have below the recipe from a good friend AJ, Corvallis.

Image result for image chicken stroganoff

Ingredients:

4-5 boneless, skinless chicken breasts – cubed

3 T melted butter

Pkg. dry Italian-style (Good Seasons) dressing mix. (.7 ounce)

1   6 oz. cream cheese (can use light)

1 can cream of chicken soup (or mushroom or celery)

Preparation:

1.) Put chicken, margarine and dressing mix in slow cooker, mix together and cook on low for 5-6 hours.

2.) Add cream cheese and soup and cook on high for another 1/2 hour or until heated through. Stir occasionally to mix and it will become creamy.

Serve with Rice and salad! Enjoy!

Optional: You can mix all ingredients together, pour over chicken and cover & bake

1  1/2 hours at 325 or 350 F or less if you don’t have a crock pot.

 

 

 

STIR-FRIED EGGS WITH TOMATO FROM TAIWAN

Recipe from our friend of friendship-International group: Ching-Yue Chi, Taiwan  www.cmlcenter.org   (monthly International Potluck)

 

Image result for images, stir fried eggs with tomato, taiwan

Ingredients:

5 eggs

1/4 t. salt

dash of black pepper

1 green onion, chopped finely

1 tomato, diced

1/2 t. sugar

1 T each: ketchup, water

1 t. cornstarch

Preparation:

1.) Beat eggs with salt and black pepper lightly and add the green onion, mix.

2.) Heat the wok then add 2 T. oil: stir-fry the tomato with onions and add sugar, ketchup, water, cornstarch. Stir briefly while the liquid thickens, remove. Clean the wok

3.) Reheat the wok, add 5 T oil. Hold the wok and rotate it to swirl the oil around the lower two-thirds of the wok. Turn the heat to high. Pour in the egg mixture and stir-fry until it becomes slightly firm: add the tomato liquid from the step 2.). Stir quickly to mix, do not overcook. Immediately transfer to a serving plate, serve and enjoy!

 

 

 

 

DUTCH RUSK WITH CHOCOLATE SPRINKLES

by Caroline

Here is a very easy but fun way for children’s snack. We did a video with a home school group a few years ago. The recipe is from our International Friend Wilma, Dir. Love Inc.

 

Ingredients:

1 pack “Dutch rusk”, toast or white bread

1 pack chocolate sprinkles (baking sections)

1 butter stick (sweet)

Preparations:

  1. Butter the “rusk” your toast or white bread
  2. Coat your bread well with chocolate sprinkles
  3. Eat and enjoy!

 

BANANA SPRINGROLLS PHILIPPINES’S SAGING NA TURON

Recipe from our friend Josie, Philippine’s (Friendship International)

Image result for image banana spring rolls

Ingredients:

12 pieces of spring roll pastry (available in Asian stores)

6 plantain bananas

1 cup brown sugar

2 cups cooking oil

 

Preparations:

  1. Peel fresh “plantain” bananas and slice each banana into 3 strips
  2. Wrap 1 or 2 slices of “Plantain” bananas with the wrapper
  3. Fold the sides and tightly roll the wrapper
  4. Deep fry the spring roll, until golden brown
  5. Let the cooked spring rolls stand in a metal sieve, in order to drain excess oil.
  6. Serve warm or while crunchy.
  7. Optional: serve with vanilla ice cream. Enjoy!

 

SERBIAN MOUSSAKA (MUSAKA)

RECIPE BY OUR FRIEND VESNA, SERBIA   

Image result for images serbian moussaka  Posted by Caroline

Serbian musaka is made with the ground beef (or pork) and potatoes. There are a number of variations on the basic theme, so feel free to improvise.

Ingredients: (Serves 4)  (GLUTEN FREE)

1 pound (450 gr) of beef/pork mince meat combo

2 medium onions, chopped

7 medium potatoes

2 cups of milk

3 eggs

10 tbsp  Oil

1/2 cup of water

Salt and Pepper to taste

Preparation:

1.) Fry finely chopped onions on 5 tbsp of oil at high temperature. After a few minutes add the ground meet. Add a little bit of salt and just enough pepper to taste. Make sure you don’t over salt it. Continue to fry it another 5 minutes and pressing the meet with your spoon to make pieces smaller. The mixture is done when the water from the meet evaporates and when the meat browns.

2.) Peel and slice the potatoes about 1/6 inch thick. Place the first layer of potatoes into the baking dish (usually the glass one is used) making the surface even. The first layer is made of about 2-3 potato slices. Now, add meet/onion mixture evenly over the potato layer. Finally add the layer of the remaining potatoes. Add the remaining 5 tbsp of oil, trying to cover all the potatoes (oil is not allowing potatoes to change the shape). Add the water.

3.) Preheat the oven to 250 C. Add the baking dish.

4.) Break the eggs, beat them until whites and yolks are well mixed and then add the milk and about 2 tsp of salt. Set aside.

5.) After 30 minutes of baking, poke into the potatoes to see if getting tender. If so, pour the egg and milk mixture over the tip of the musaka. Pu the musaka back into the oven for about 20 more minutes until the tip gets brown.   Enjoy!