Stirfry Soup Here are ingredients Leek sweet onion green onions 2 cloves garlic carrots sweet pepper jalapino poblano tomatillo tomato broccoli marinated artichoke hearts Nappa Cabbage Spinach squash mushrooms of various types swiss, blue cheeses good quality olive oil small pinch of table pepper salmon or chicken or sirloin steak (2 oz per serving for flavoring) chicken broth Canniloni beans Here are cooking directions In a pan put a half cup of water and a half cup of chicken broth. Put in carrots and canniloni beans in the soup liquid and allow to steep at a temperature just below heating - normally a stove setting of about a "2". Allow to stew for about 30 minutes. Cook meat (if any) on low in olive oil until fully cooked and safe to eat, but not overcooked. add to meat the onions, garlic, mushrooms, peppers sliced tomatillo, olive oil and everything else (except the beans and carrots) and add a pinch of pepper and stir fry. Do not overcook. After the vegatables are done, then remove heat and sprinkle a half teaspoon of mixed swiss cheese and blue cheese. Put stir-fry in the soup (about 2 heaping tablespoons per serving) and eat with a slice of whole grain bread with a little butter and garlic power sprinkled over it and toasted crispy light with a very thin slice of swiss cheese melted over it. If you have any stir fry left over after adding to soup, then put it in the fridge and save for a future meal.
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Last Update: January 12, 2015
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