All Things Winter

Ingredients

2 tablespoons of olive oil (you can substitute low-calorie spray for the olive oil)
3 leeks washed and sliced
1 lb carrots, washed, peeled and sliced
5 cups of chicken or vegetable stock
Juice of two oranges
Finely grated rind of two oranges
2/3 cup of plain yogurt
Salt and black pepper to taste
Chopped cilantro to garnish

Directions

Place the olive oil in a pan and add the leeks and carrots, stir well until coated with oil. You can also use low calorie spray if you prefer. Cover and cook over low heat for approximately 8 to 10 minutes or until the vegetables start to soften (don’t let them discolor). Pour the chicken or vegetable stock, orange juice and orange rind over the vegetables. Season with salt and pepper to taste. Continue reading

Ingredients

6 cups of chicken or vegetable stock
2 chicken breasts, boneless and skinless
2 garlic cloves, crushed
2 tsp fresh ginger, grated
4 oz rice noodles
6 mushrooms, thinly sliced
4 tbsp frozen peas
4 green onions, finely sliced
4 tbsp soy sauce
Fresh basil leaves, torn

Directions

Add the chicken stock into a saucepan, together with the chicken, garlic and ginger. Bring stock to a boil, then quickly reduce temperature and simmer for about 20 minutes or until the chicken is cooked through and no longer pink inside. Continue reading

Ingredients

½ medium (about 12 oz) green cabbage
1 ½ oz butter
2 leeks, chopped
1 potato, peeled and sliced
30 fl oz vegetarian stock (chicken or beef stock if preferred)
10 fl oz milk
1 ½ tbsp chopped oregano (or 1 – ¼ tsp dry oregano)
Salt and black pepper

Directions

Cut the half of the cabbage in two pieces and remove the core. Then cut into thick slices.

In a heavy saucepan, bring about 2 inches of lightly salted water to a boil and add the cabbage slices, cover and cook for about 10 minutes. Set aside to cool. Continue reading