Recipies.?!
Ok im getting braces soon and im not allowed to eat hard foods!.!.!. EG!. carrot, corn on the cob, sweets, chewing gum!.!.!.!.
I dont eat many vegtables nor fruit!. So my mum is concered I will loose too much weight!. Im 13 adn only way 39KG!!! Wich i am very happy of!.!.!.!. anywhos i need some recipies for soup, do you have any!?!?!?!? I love chicken!. So if anyone knows any soft food dishes please let me know!.!.!. thx
Greatly Appreciated!. xxWww@FoodAQ@Com
I dont eat many vegtables nor fruit!. So my mum is concered I will loose too much weight!. Im 13 adn only way 39KG!!! Wich i am very happy of!.!.!.!. anywhos i need some recipies for soup, do you have any!?!?!?!? I love chicken!. So if anyone knows any soft food dishes please let me know!.!.!. thx
Greatly Appreciated!. xxWww@FoodAQ@Com
Answers:
Well! you can use mince meat dishes either chicken or beef it will not hard!. You have to take soft and tenderize food which is mostly dessert, juices and soups!. Here are some recipes from my blog you can try them!.
CHICKEN CORN SOUP
Ingredients:
4 cup chicken stock
2 cup corns with stock
Black pepper to taste
Salt to taste
Chinese salt to taste
1 tbspn soya sauce
1 tbspn chili sauce
Procedure:
1!. Boil corns with 4 cups water!. Make sure corns completely cook (it will take more time approx: 45-60 minutes depending upon the corn)!.
2!. In a deep pan add chicken stock, corn with stock, salt pepper, soya sauce and chili sauce and cook for 5-10 minutes!.
3!. In a bowl dissolve 3-4 tbspn corn flour in ? cup water!.
4!. Slowly add corn flour paste in the stock mixture (add corn flour according to your need how much you want thick soup)
5!. Beat one egg and pour very carefully in the soup so that very thin layers (strips) of egg form!.
Serving: Dish out the soup and serve with soya sauce, chili sauce and hot sauce!.
http://best-cuisine!.blogspot!.com/2008/04!.!.!.
Chicken Vegetable and Noodle Soup
Ingredients:
4 cups chicken stock
2 carrots (chopped)
1 stalk of celery (chopped)
2 teaspoons fresh parsley (chopped)
1 1/2 cups egg noodles
Salt to taste
Pepper to taste
Procedure:
Chicken Stock:
1!. Boil ? Kg chicken with 5 cups water, salt pepper and garlic cloves!.
2!. After 15 minutes when the water completely boil drained out chicken pieces and separate meat from the bones!.
3!. Drained water is the chicken stock and shredded chicken is also used in the soup!.
Soup:
1!. In a pan on heat add chicken stock, carrots, and celery, parsley and egg noodles in it!.
2!. Cook on high heat to completely boil the mixture!. After that reduce heat to slow and cover it!.
3!. When all the vegetable are completely done (cook), add salt and pepper and shredded chicken
pieces!.
http://best-cuisine!.blogspot!.com/2008/04!.!.!.Www@FoodAQ@Com
CHICKEN CORN SOUP
Ingredients:
4 cup chicken stock
2 cup corns with stock
Black pepper to taste
Salt to taste
Chinese salt to taste
1 tbspn soya sauce
1 tbspn chili sauce
Procedure:
1!. Boil corns with 4 cups water!. Make sure corns completely cook (it will take more time approx: 45-60 minutes depending upon the corn)!.
2!. In a deep pan add chicken stock, corn with stock, salt pepper, soya sauce and chili sauce and cook for 5-10 minutes!.
3!. In a bowl dissolve 3-4 tbspn corn flour in ? cup water!.
4!. Slowly add corn flour paste in the stock mixture (add corn flour according to your need how much you want thick soup)
5!. Beat one egg and pour very carefully in the soup so that very thin layers (strips) of egg form!.
Serving: Dish out the soup and serve with soya sauce, chili sauce and hot sauce!.
http://best-cuisine!.blogspot!.com/2008/04!.!.!.
Chicken Vegetable and Noodle Soup
Ingredients:
4 cups chicken stock
2 carrots (chopped)
1 stalk of celery (chopped)
2 teaspoons fresh parsley (chopped)
1 1/2 cups egg noodles
Salt to taste
Pepper to taste
Procedure:
Chicken Stock:
1!. Boil ? Kg chicken with 5 cups water, salt pepper and garlic cloves!.
2!. After 15 minutes when the water completely boil drained out chicken pieces and separate meat from the bones!.
3!. Drained water is the chicken stock and shredded chicken is also used in the soup!.
Soup:
1!. In a pan on heat add chicken stock, carrots, and celery, parsley and egg noodles in it!.
2!. Cook on high heat to completely boil the mixture!. After that reduce heat to slow and cover it!.
3!. When all the vegetable are completely done (cook), add salt and pepper and shredded chicken
pieces!.
http://best-cuisine!.blogspot!.com/2008/04!.!.!.Www@FoodAQ@Com
custards, puddings,jellos,
smoothies -- some yogurt or icecream in blender, add cup of milk, a banana, (or strawberrys) a squirt of honey, some ice cubes, blend*
Any type of soft bread that does not have seeds, nuts, or pieces of whole grains!. If you like whole-wheat bread, look for one that has a smooth texture!. Tear off the crust if necessary!.
Muffins without nuts or chunks
Corn bread, corn muffins
Soft cakes
Tortillas (corn and flour, microwaved or steamed until soft)
Pancakes
Saltine crackers and matzo are often soft enough to smoosh at the roof of your mouth with your tongue
meatloaf, mash potatoes
meat cooked in crockpot with carrots will be very soft to eat
fish sticks, fish
apple sauce, mashed bananas
protein shakes*Www@FoodAQ@Com
smoothies -- some yogurt or icecream in blender, add cup of milk, a banana, (or strawberrys) a squirt of honey, some ice cubes, blend*
Any type of soft bread that does not have seeds, nuts, or pieces of whole grains!. If you like whole-wheat bread, look for one that has a smooth texture!. Tear off the crust if necessary!.
Muffins without nuts or chunks
Corn bread, corn muffins
Soft cakes
Tortillas (corn and flour, microwaved or steamed until soft)
Pancakes
Saltine crackers and matzo are often soft enough to smoosh at the roof of your mouth with your tongue
meatloaf, mash potatoes
meat cooked in crockpot with carrots will be very soft to eat
fish sticks, fish
apple sauce, mashed bananas
protein shakes*Www@FoodAQ@Com
Cream of Onion and Potato Soup
INGREDIENTS
12 potatoes, peeled and cubed
12 onions, chopped
6 tablespoons all-purpose flour
6 tablespoons butter
9 cups milk
3 tablespoons chopped fresh parsley
salt and pepper to taste
DIRECTIONS
In a large pot over high heat, combine the potatoes, onions and water to cover and boil for 30 to 45 minutes, or until tender!. Drain the mixture, reserving 3 cups of the water!. Transfer this in small batches to a blender and puree until smooth!.
In the same pot over medium heat, combine the flour and the butter, stirring together well, to form a roux!. Slowly add the milk, stirring constantly, until well blended!. Reduce heat to low and add the pureed potato mixture!. Let simmer, stirring occasionally for 5 to 10 minutes!. Add the parsley and season with salt and pepper to tasteWww@FoodAQ@Com
INGREDIENTS
12 potatoes, peeled and cubed
12 onions, chopped
6 tablespoons all-purpose flour
6 tablespoons butter
9 cups milk
3 tablespoons chopped fresh parsley
salt and pepper to taste
DIRECTIONS
In a large pot over high heat, combine the potatoes, onions and water to cover and boil for 30 to 45 minutes, or until tender!. Drain the mixture, reserving 3 cups of the water!. Transfer this in small batches to a blender and puree until smooth!.
In the same pot over medium heat, combine the flour and the butter, stirring together well, to form a roux!. Slowly add the milk, stirring constantly, until well blended!. Reduce heat to low and add the pureed potato mixture!. Let simmer, stirring occasionally for 5 to 10 minutes!. Add the parsley and season with salt and pepper to tasteWww@FoodAQ@Com
Sweet corn chicken soup!.Www@FoodAQ@Com
LENTIL SOUP
1 lb lentils
4 cloves fresh garlic, finely minced
2-3 stalks celery
2 large onions (Vidalia if available)
2 tablespoons olive oil
1/2 teaspoon black pepper
2 16 oz cans beef broth (or beef soup base)
1/4 teaspoon cayenne pepper
1 lb fresh spinach, washed, finely chopped
2 pork sausages (optional)
Parmesan cheese (for sprinkling)
Cook lentils in beef stock in a pressure cooker, or you can do this over the stove; it will just take longer!.
If you want to add meat, before you begin, sauté a few broken up pork sausages in olive oil (Italian hot sausage is nice)!. Or for a change, add whole cheese rinds leftover from Pecorino Romano or Parmesan wheels!.
You can use homemade beef stock, canned beef broth or reconstituted beef soup base (your preference)!. Water will do in a pinch, but will lack the good flavor that broth will contribute!.
To the broth (in the same pan), add minced fresh garlic to your taste, chopped sweet onions (1 or 2 large), finely minced (strings removed) celery and crushed red or black pepper (a pinch of cayenne if you like it)!.
In a pressure cooker, this will take 20-30 minutes depending on how dry/old the lentils are to begin with!. Be sure that you add enough water/broth to the pressure cooker at the start; at least 3-4 inches above the top of the beans!.
If cooking on the stovetop, add broth as required and cook until lentils are tender, 1-2 hours over low heat (barely a simmer)!.
During the last 10 minutes or so, (when the lentils are tender) bring to a high simmer and add about 1 lb finely chopped well washed fresh spinach!. If using baby spinach, cook only 5 minutes (in the same pan as the soup)!.
Crush a few tablespoons of the lentils into a paste with the back of a spoon if the soup needs thickening!.
Remove from heat and adjust seasoning, adding olive oil, salt, pepper, a sprinkling of onion and/or garlic powder and pinch of hot cayenne pepper if it needs a kick!.
Serve garnished with a generous sprinkling of freshly grated Parmesan cheese!.
*********************
2-IN-1 SALSA CHICKEN AND SOUP
This recipe will prepare two separate meals; Chicken Soup and Salsa Chicken Breasts with Rice!. The soup is even better the second day!.
Pour 1 tablespoon of olive oil into the bottom of a 5-7 quart Dutch oven or soup pot!. Add 1 large whole onion, cut into 1/4 inch thick slices, 2 bay leaves, a sprig of fresh thyme and some freshly grated black pepper!. Saute over high heat for 3-4 minutes, then push the onion mixture over to the outer sides of the pan and press the chicken against the bottom so that it makes direct contact and will be able to brown slightly!. (Do not turn chicken over)!. Add 2-3 cloves peeled, minced garlic!.
When a nice golden color is achieved (the onions have browned slightly and the lower part of the chicken is taking on color), add enough low sodium chicken broth or water to cover the chicken so that the breast remains uncovered!. (Do not cover the breast, so that it will steam rather than boil)!. Sprinkle with salt, pepper, and garlic powder, if desired!.
Add 1/2 cup chopped celery and 2 carrots (cut into 2 inch chunks) to the broth!. Bring the water to a near boil and reduce to a simmer!. Cover and allow to cook over very low heat until the chicken breast is tender when pierced with a fork (about 40 minutes, depending upon the size of the chicken)!.
Remove pan from heat!. Using a sharp knife, slice along the center breastbone and remove the chicken breasts, keeping each side intact as an entire breast!. Serve over rice which has been steamed according to package directions!.
Top with a sauce prepared from 3 tablespoons mild or medium salsa (as desired), combined with 1/4 teaspoon hot pepper sauce and 1/2 teaspoon taco seasoning (optional)!. Top steaming hot rice with 1 tablespoon butter and place chicken over top of rice!. Serve!. (Note: the steamed chicken breast can alternatively be saved for other dishes such as chicken enchiladas or chicken salad; the white meat is best removed from the soup and put to other uses since it doesn't hold up well to the long cooking times required for a flavorful broth!. If desired, you can simply add it back to the soup just before serving)!.
Return Dutch oven to heat; add enough water or broth to cover remaining chicken entirely!. Bring to a boil and reduce heat!. Simmer, uncovered, adding 2-3 chopped or sliced carrots, 2 stalks sliced celery, 1 sliced onion, and 1 minced shallot (optional)!. Cook over low heat until the vegetables are tender and the soup has reduced in volume by half, about 1 1/2 hours!. Remove chicken and strain broth, returning cooked vegetables and small bits of chicken!. Refrigerate overnight!. The next day, skim fat from the top and discard!.
Bring soup to a boil; taste for seasoning, adding salt, pepper, garlic and onion powder, as required!. Serve with noodles, pasta, rice, dumplings, escarole or kale, cubed ham or prosciutto or white beans (or all of the above)!. Sprinkle with Parmesan cheese, if desired!.
Variations: Add chopped green onions, fresh minced ginger and a chopped green apple for an Asian flair!. For extra color in the broth, simmer a washed, unpeeled yellow onion throughout the cooking!. Remove before serving!.
This soup is light enough for hot Summer days or hearty enough for the coldest day in January, depending on how it is put together!.
*******************
MINCED CHICKEN WITH CORN SOUP
1/4 lb!. chicken breast
2 egg whites
1 tbsp!. chopped cooked ham
1 (15 oz!.) can sweet corn, cream style
3 tsp!. salt
6 c!. chicken broth
4 tbsp!. cornstarch
4 tbsp!. cold water
Combine cornstarch and cold water to make a paste!. Mince the chicken breast and place into a bowl!. Add 1 egg white and 1 can of corn into the bowl!. Mix well and set aside!. Beat 1 egg white in another bowl and set aside!. Bring to a boil 5 cups chicken broth and add the chicken and corn mixture!. When the broth boils again, add the cornstarch paste!. Stir well and let boil until thickened!. Reduce heat to low, add the remaining beaten egg white carefully and stir until blended!.
Pour into serving bowl and sprinkle 1 tablespoon of chopped ham and serve!.Www@FoodAQ@Com
1 lb lentils
4 cloves fresh garlic, finely minced
2-3 stalks celery
2 large onions (Vidalia if available)
2 tablespoons olive oil
1/2 teaspoon black pepper
2 16 oz cans beef broth (or beef soup base)
1/4 teaspoon cayenne pepper
1 lb fresh spinach, washed, finely chopped
2 pork sausages (optional)
Parmesan cheese (for sprinkling)
Cook lentils in beef stock in a pressure cooker, or you can do this over the stove; it will just take longer!.
If you want to add meat, before you begin, sauté a few broken up pork sausages in olive oil (Italian hot sausage is nice)!. Or for a change, add whole cheese rinds leftover from Pecorino Romano or Parmesan wheels!.
You can use homemade beef stock, canned beef broth or reconstituted beef soup base (your preference)!. Water will do in a pinch, but will lack the good flavor that broth will contribute!.
To the broth (in the same pan), add minced fresh garlic to your taste, chopped sweet onions (1 or 2 large), finely minced (strings removed) celery and crushed red or black pepper (a pinch of cayenne if you like it)!.
In a pressure cooker, this will take 20-30 minutes depending on how dry/old the lentils are to begin with!. Be sure that you add enough water/broth to the pressure cooker at the start; at least 3-4 inches above the top of the beans!.
If cooking on the stovetop, add broth as required and cook until lentils are tender, 1-2 hours over low heat (barely a simmer)!.
During the last 10 minutes or so, (when the lentils are tender) bring to a high simmer and add about 1 lb finely chopped well washed fresh spinach!. If using baby spinach, cook only 5 minutes (in the same pan as the soup)!.
Crush a few tablespoons of the lentils into a paste with the back of a spoon if the soup needs thickening!.
Remove from heat and adjust seasoning, adding olive oil, salt, pepper, a sprinkling of onion and/or garlic powder and pinch of hot cayenne pepper if it needs a kick!.
Serve garnished with a generous sprinkling of freshly grated Parmesan cheese!.
*********************
2-IN-1 SALSA CHICKEN AND SOUP
This recipe will prepare two separate meals; Chicken Soup and Salsa Chicken Breasts with Rice!. The soup is even better the second day!.
Pour 1 tablespoon of olive oil into the bottom of a 5-7 quart Dutch oven or soup pot!. Add 1 large whole onion, cut into 1/4 inch thick slices, 2 bay leaves, a sprig of fresh thyme and some freshly grated black pepper!. Saute over high heat for 3-4 minutes, then push the onion mixture over to the outer sides of the pan and press the chicken against the bottom so that it makes direct contact and will be able to brown slightly!. (Do not turn chicken over)!. Add 2-3 cloves peeled, minced garlic!.
When a nice golden color is achieved (the onions have browned slightly and the lower part of the chicken is taking on color), add enough low sodium chicken broth or water to cover the chicken so that the breast remains uncovered!. (Do not cover the breast, so that it will steam rather than boil)!. Sprinkle with salt, pepper, and garlic powder, if desired!.
Add 1/2 cup chopped celery and 2 carrots (cut into 2 inch chunks) to the broth!. Bring the water to a near boil and reduce to a simmer!. Cover and allow to cook over very low heat until the chicken breast is tender when pierced with a fork (about 40 minutes, depending upon the size of the chicken)!.
Remove pan from heat!. Using a sharp knife, slice along the center breastbone and remove the chicken breasts, keeping each side intact as an entire breast!. Serve over rice which has been steamed according to package directions!.
Top with a sauce prepared from 3 tablespoons mild or medium salsa (as desired), combined with 1/4 teaspoon hot pepper sauce and 1/2 teaspoon taco seasoning (optional)!. Top steaming hot rice with 1 tablespoon butter and place chicken over top of rice!. Serve!. (Note: the steamed chicken breast can alternatively be saved for other dishes such as chicken enchiladas or chicken salad; the white meat is best removed from the soup and put to other uses since it doesn't hold up well to the long cooking times required for a flavorful broth!. If desired, you can simply add it back to the soup just before serving)!.
Return Dutch oven to heat; add enough water or broth to cover remaining chicken entirely!. Bring to a boil and reduce heat!. Simmer, uncovered, adding 2-3 chopped or sliced carrots, 2 stalks sliced celery, 1 sliced onion, and 1 minced shallot (optional)!. Cook over low heat until the vegetables are tender and the soup has reduced in volume by half, about 1 1/2 hours!. Remove chicken and strain broth, returning cooked vegetables and small bits of chicken!. Refrigerate overnight!. The next day, skim fat from the top and discard!.
Bring soup to a boil; taste for seasoning, adding salt, pepper, garlic and onion powder, as required!. Serve with noodles, pasta, rice, dumplings, escarole or kale, cubed ham or prosciutto or white beans (or all of the above)!. Sprinkle with Parmesan cheese, if desired!.
Variations: Add chopped green onions, fresh minced ginger and a chopped green apple for an Asian flair!. For extra color in the broth, simmer a washed, unpeeled yellow onion throughout the cooking!. Remove before serving!.
This soup is light enough for hot Summer days or hearty enough for the coldest day in January, depending on how it is put together!.
*******************
MINCED CHICKEN WITH CORN SOUP
1/4 lb!. chicken breast
2 egg whites
1 tbsp!. chopped cooked ham
1 (15 oz!.) can sweet corn, cream style
3 tsp!. salt
6 c!. chicken broth
4 tbsp!. cornstarch
4 tbsp!. cold water
Combine cornstarch and cold water to make a paste!. Mince the chicken breast and place into a bowl!. Add 1 egg white and 1 can of corn into the bowl!. Mix well and set aside!. Beat 1 egg white in another bowl and set aside!. Bring to a boil 5 cups chicken broth and add the chicken and corn mixture!. When the broth boils again, add the cornstarch paste!. Stir well and let boil until thickened!. Reduce heat to low, add the remaining beaten egg white carefully and stir until blended!.
Pour into serving bowl and sprinkle 1 tablespoon of chopped ham and serve!.Www@FoodAQ@Com
Porridge wud be healthy and filling!.!.!.!.Www@FoodAQ@Com