VEGETABLE-MASHROOM-YOGURT SOUP

                                                                                                               

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Ingredients

–          1 large Carrot

–          1 large-ripe-red tomato

–          3 leafs of a medium size lettuce

–          2 tablespoon of Greek yogurt

–          1 teaspoon of Irish potato powder

–          ½  teaspoon of salt

–          ½  teaspoon of black pepper  or ¼ teaspoon of hot chili (optional)

–          1 teaspoon of vegetable oil

–          1 tablespoon of pre-cooked plain mushroom (optional)

–          1 boiled piece of chicken  or use chicken stalk instead of a teacup of water (optional)

Method

  1. Wash vegetable thoroughly well
  2. Make the carrot mixture:

–          Blend carrots into a smooth paste

–          Add salt and black pepper or chili

–          Add I teacup of plain water (or 1 teacup of chicken stalk if not using a piece of chicken)

–           Add 1 teaspoon of vegetable oil

–          Add 1 tablespoon of pre cooked mushrooms (broken into tiny pieces)

–          Throw in a piece of chicken if you are not using any chicken stalk

–          Mix these ingredients well

–          Boil the mixture for 5 minutes, while stirring intermittently

3.    Make the tomato mixture:

–          Blend tomato and 3 leafs of lettuce into a smooth paste

–          Add 1 teaspoon of Irish-potato powder

–          Add  two tablespoons of Greek yogurt

–          Add  two tablespoons of water

–          Then, mix thoroughly well

4.    Add the tomato mixture to carrot mixture and boil for 2-3 minutes only

5.   Make sure that the soup thickness is according to your taste

NB:

1.  This is one of my favorite soups

2.  I posted on September 5, 2012 the recipe of the rolled-fried chicken, which you see in the slides above. The only difference is that I added lettuce to the onions, which I rolled on the chicken stripes. That is why; you see the green stuff in the middle of the rolled chicken. See my recipe of a rolled fried chicken in the video at:

https://muponisi.wordpress.com/2012/09/05/rolled-fried-chicken/

 

@ Chipo Muponisi

 

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Rolled Fried Chicken

 

 

Watch this video about what I call ROLLED FRIED CHICKEN. I improvised this recipe when I was still in primary school. I love it. I hope that you would love it as well. This video quality is not great  due to a broken lens. Yet, the recipe is great. Try it! You might just  like it…

 

NB: People dieting/exercising to lose weight can eat it…it is safe because of the following:

  • I use only 1 tablespoon of vegetable oil on a non-sticking pan
  • I make sure that the skin and fats are striped off the chicken
  • The chicken stalk is made from the bone marrow if the chicken is organically grown. If not, it is made from chicken flesh…

 

 

 

 

@ Chipo Muponisi August 2012

 

MUSHROOM-CHICKEN RELISH

 

(A) An Important Note about Mushroom-Chicken Relish

The mushroom-chicken relish is one of my favourites. It goes with almost anything–rice, potatoes, Nshima, bread, and so on. I made mushroom-chicken relish last Thursday–August 09, 2012. It was so delicious. I ate it  until Sunday–August 12, 2012. It had been such a long time, since I ate it. I have been perfecting it over the years. Now, I know that the secret lies in having the exact amount of cooked Mushroom and cooked chicken. If you use more mushroom than chicken, it will taste more of mushroom. Thus, it won’t be called mushroom-chicken relish. Likewise, if you use more of chicken, it will taste more of a chicken, and it won’t be called mushroom-chicken relish. To balance the taste such that you get a mushroom-chicken taste in a single bite, you need to balance these two major ingredients.

1. Ingredients:

@Chipo Muponisi

Ingredients: 150 gram mushroom, 150 gram chicken, 1 onion, 1 tomato, 1 teaspoon of salt and 1 tablespoon of oil.

 

2. Wash all ingredients and chop them.

3. Heat 1 tablespoon of vegetable oil in a sauce pan

@Chipo Muponisi

1 tablespoon of oil in a sauce pan

 

4. Add marinated breast chicken (remember you had marinated for 2 hours the chicken in 1/4 teaspoon  black pepper, 1/4 teaspoon of turmeric, 1 teaspoon ginger, 1/4 teaspoon garlic and 1 small hot pepper)

@Chipo Muponisi

marinated chicken

 

5. Fry marinated chicken in the heated oil until it is almost tender for at least 5 minutes

@Chipo Muponisi

Fry marinated chicken at least for 5 minutes

 

6. Add chunky chopped onions to the fried chicken

 

@Chipo Muponisi

Use fresh onion

 

 

7. Fry the chicken and onion at least for 2 minutes (or until it looks golden brownish) to bring out the flavour

@Chipo Muponisi

Fried chicken & Onion

 

8. Add chopped mushrooms to the fried chicken and fry for about 3 minutes. Yet, make sure that the mushroom is chopped to the same size as the chicken cubes. If the mushrooms are too big, it interferes with the taste. The button mushroom do not dissolve much if they are well prepared.

@Chipo Muponisi

chopped mushrooms added to the fried chicken

 

9. Add 1 teaspoon of salt (Optional)

@Chipo Muponisi

1 teaspoon of salt

 

10. Blend 1 large tomato into a smooth purée. Add 1 tablespoon of mushroom soup to the tomato purée. Or, use 1 tablespoon of brown bread flour to the tomato purée. The purpose is to help thicken the soup.

@Chipo Muponisi

mushroom soup

 

11. Mix the tomato purée and mushroom soup well

@Chipo Muponisi

Mixed tomato purée and mushroom soup

 

 

12. Add the mixture (tomato purée and mushroom soup) to the fried chicken and mushroom, and simmer for about 3 minutes (optional), steering occasionally, but avoid turning mushrooms into a paste. NB: This is not a mushroom sauce, which uses cream to make the sauce. It is a relish. You are making a non-creamy soup. It loses it meaning if you add cream to the mushrooms. Also, do not add any water to the fried chicken and mushroom because the mushroom has enough water from the washing, and from the tomato.

@Chipo Muponisi

Add tomato mixture to the fried chicken and mushroom

 

13.  The Mushroom-Chicken Relish is done…it tastes and smells great…

 

@Chipo Muponisi

Mushroom-Chicken Relish

 

 

(B) What to do with the left overs
1. I kept most of the mushroom-chicken relish in the fridge and ate according to my wish daily

2. Yet, on Sunday, I plunged a bit more into the mushroom-chicken relish. I used left overs to make a mini lasagna from potato-mushroom-chicken. When I say a mini lasagna, I mean it because I am on a weight loss programme. Thus, I do not have to indulge into a river of cheese.  The following is what I did:

I) Peel 1/2 irish potatoes, and boil them (use fresh potatoes). NB: the butternut is not part of the recipe…

Irish potato

 

 

II) Add white pepper (just a little) and cheese to boiled irish potatoes

Add little white pepper & cheese to boiled potato

 

III) Add left over mushroom-chicken relish to the irish potato and cheese mixture

left over mushroom-chicken relish

 

IV) Mix all ingredients well, making sure that there is enough soup from the mushroom-chicken relish. The tastiness depends mostly on the moisturisation of this mixture from the soup. If it is dry, it tastes horrible.

mix all ingredients together

 

V) Add  a bit more cheese (1 tablespoon), and grill this mixture until it shows a brownish crust on top. Make sure that the moisture is still available, that it is not dry!

Add another tablespoon of cheese

 

VI) I assume that you have already roasted 1 chicken wing. Remember that there are about 100 calories in a medium wing. Thus, drain out the animal fat from the chicken wing after roasting it. It still tastes good.

 

VII) This is how your left over looks like now. Enjoy it!

 

A mini Lasagna made from irish potato & mushroom-chicken relish.

 

@ Chipo Muponisi, unedited post

 

Grill-Cooked Chicken

As I said earlier, you can use the remaining of the Butternut-vegetable mixture for several other dishes. In the dish below, I used it to marinate chicken, added hot chilli and cider vinegar, and cooked it in the oven-grill for 1 hour with the lid on. Make sure that the  oven baking dish has a lid on. It is important for tenderising, and keeping the aroma within the chicken. Ha! It produces a unique taste and aroma. Try it! The term grill-cooked chicken means a chicken, which is boiled from the oven as opposed to cooking it in a pot on  top of a stove ring.

Method:

  • Put the chicken in the baking dish, add the left over butternut and vegetable mixture, and soak it completely into this mixture, ensuring that the mixture gets into the chicken flesh

      Marinating source 

  • Add hot chilli to make it very hot (optional); or any other hot spice like black pepper

                                              Fresh-green hot chilli

  • Add 1 tablespoon of cider vinegar, and mix well with your fingers rubbing into the chicken flesh

   1 tablespoon of vinegar

  • Put the lid on (because you are not roasting the chicken into crispy, you want a chicken with a tender flesh), thus, put it in the oven to grill it at 120 degrees. Make sure you turn it with a wooden spoon at least twice.

With the lid on

 

Voila! It is done…sizzling taste and flavour

  • Put it on a bed of spinach and eat it with anything (rice, potatoes, Nshima, etc)

 

Juicy Chicken for you today

That is what I have in my Kitchen today,  enjoy

@ 2012 March 28, Chipo Muponisi

CHICKEN IN BUTTERNUT & VEGETABLE SOUP

Ingredients

  • Chicken (upper drum stick) marinated in ginger, garlic, and little salt
  • ¼ Butternut
  • ½ green pepper (Or any other green vegetable)
  • ½ yellow pepper
  • 1 onion
  • 1 carrot
  • 2 tomatoes
  • 1 raw hot chili
  • 1 cup of rice
  • 1 leveled teaspoon of butter
  • ¼ chicken cub

Method

  • 1. Roast Chicken

After marinating the chicken-drumstick for 30 minutes, remove the chicken skin (optional), and grill it in the oven for about 45 minutes at 120°C. Then, boil the remaining chicken stock for 10 minutes on high temperature to kill the salmonella germs.

  • 2. Boil Rice

Then, boil the rice according to your taste. Add butter and a ¼ chicken cub when it is about to get ready, and mix well, and continue boiling until the water finishes completely.

  • 3.      Prepare Butternut-vegetable Soup
  • Wash thoroughly all vegetables before chopping them.

  • Use a blender to grate each vegetable separately. I say grate because you need to feel the vegetable flakes in your mouth as you eat the soup. Grating is optional.

  • Do not blend vegetables into a fine paste except for butternut and tomatoes. It is important to blend butternut into a paste because it is the main ingredient, which thickens the soup, and the tomatoes work as a fluid to soften all ingredients. Butternut is again important because it sweetens the soup, and prevents a sharp taste of onion and green pepper, and the sourly taste of tomatoes.

  • After chopping all ingredients separately, mix them into a jar with a wooden soup. Remember not to mash them into a fine paste. Simply mix them.

  • Scoop 2 ½ half tablespoons only to make soup for 1 chicken-drumstick. Make sure the spoons are full.

  • Preserve immediately the remaining butternut-vegetable mixture in the refrigerator. You can use it for any other meal. It works perfectly like any other tomato paste, which you have to cook because of the butternut. Do not forget to put the rest of the mixture into a tight container, and wrap it into a foil paper before putting it in a refrigerator. The remaining mixture can serve 6 extra chicken-drumsticks.

  • Put very little oil into a saucepan, and add the 2 ½ tablespoon of the butternut-vegetable mixture, mixing well until it starts to boil. Let it boil for at least -4 minutes.

  •  Add the chicken stock to the butternut-vegetable mixture (optional). Let it boil for 2 minutes, while steering well. Remember, if you are using the chicken stock remaining from the marinated chicken, make sure that you boil it well enough before adding it to the butternut-vegetable mixture! Boiling it before use prevents salmonella infection.

  • Add the roasted chicken to the boiling butternut-vegetable mixture. Then, add a little water to lighten the butternut-vegetable soup, and boil for about 3 minutes. NB: I realized towards the end of my recipe that boiling the butternut for 5 minutes, before adding it to the rest of the vegetable mixture, helps prevent over boiling other vegetable ingredients, and it reduces the amount of time to boil all ingredients together.

  • Finally, the Chicken in Butternut-vegetable Soup is ready for eating.

Groundnut Vegetable Source

Make Your own groundnut/peanut vegetable source at home…

Lesson 5: Groundnut Vegetable Source

The word Groundnut is synonymous with peanut

In this lesson, I show how to prepare a healthy source from groundnuts and vegetables. Groundnuts are very rich in proteins, etc. I picked Spinach, but any vegetable rich in minerals would do. This source cab be eaten with any of the following: nshima, rice, potatoes, and pasta. Nshima is a thick porridge made out of maize meal or cassava flour.

STEP I:

Measure groundnuts. The amount must be equal to a ¼ of the chopped vegetables

STEP2:

Blend groundnuts into a smooth porridge adding some water occasionally

STEP 3:

Pour ½ Cup of water into groundnuts porridge and stir well

STEP 4:

Pour the groundnuts porridge into a pot to boil for 15mins, stir occasionally to prevent lumps

STEP 5:

Chop Spinach, boil for 30secs

STEP 6:

Blend boiled spinach into a smooth paste or any texture of your choice

STEP 7:

Blend spices into the spinach such as peri-peri, rosemary, ginger, but garlic is optional

STEP 8:

Pour spinach paste into cooked G/nut porridge

STEP 9:

Add some water stirring well, cook for 2mins, and simmer for 2mins.

*Put in tiny pieces of already cooked chicken or meat (Optional).

Pineapple Vegetable Chicken Mini Stew

Pineapple-Vegetable-Chicken Stew

This chicken is tasty, nutritious and affordable in today’s fast-expensive economies. From one chicken breast, you can serve 6 people with anything, rice, mashed potatoes or Nshima (a thick porridge from corn flour).

Ingredients:

– ½ Chicken breast

– ½ green pepper

– ½ onion

– 1 tomato

– 1 aubergine (eggplant)

– ½ pineapple

– 1 carrot

– Turmeric, ginger, peri-peri & garlic (Optional)

Method:

Wash, washable ingredients, slice and keep your ingredients separately

Remove skin and fats from chicken

De-bone chicken (remove all bones from chicken)

Slice chicken into cubes

Make sure you have all your ingredients

Sprinkle very little salt on aubergine and boil for about 2 minutes

Add little vegetable oil to chicken and fry for about 2 minutes

Add very little salt to the chicken

Add all spices to the chicken (peri-peri requires moderate heat to avoid getting choked)

Add onion to the chicken

To bring out the flavour, fry onion and chicken together about 20 seconds

Add carrots and green pepper, and fry for about 1 minute

Add boiled aubergine, fry for 30 seconds

Add tomatoes, and fry for 20 seconds

Add pineapples fry for 10 seconds

Add water and mix well (avoid mashing aubergines)

Put lid on, switch off stove, and let the food simmer for 40 seconds

Serve with rice, mashed potatoes or Nshima

NB: Total cooking time is 5 minutes…aubergine and chicken are prepared separately for 2 minutes each…and then other ingredients take 3 minutes (20sec, 1 minute, 30sec, 20sec, 10sec and 40 sec)