2 medium size onions diced 1 bag of frozen peas
1 pound of ground chicken
2 small red potatoes boiled
1/4 cup of fresh cilantro
A pinch of saffron
In a large pan, heat up the olive oil. Sautéed one onion until it becomes translucent. Add the peas, salt, pepper, paprika, saffron, bay leaves and 1 cup of water. Cover and cook for about 10-15 minutes. Meanwhile in a food processor, grind the potatoes, onion and cilantro. Add to the ground chicken with a raw egg, salt, pepper and meatball spice. Mix very well. With wet hands, form meatballs and place on the of the peas. Cover and cook for 30minutes on a medium fire.
An easy to prepare weekly dinner is always my first choice in the winter. I like to combine different flavors and make a blend of spices.
5 red potatoes peeled and diced
5 carrots peeled and cut into small cubes
4 cloves of garlic minced
1 onion diced
1 cup of mushrooms diced
1/3 cup of fresh chopped cilantro
1 tbsp of olive oil
1 tsp salt
1 tsp pepper
1 tsp paprika
1 tsp of garlic powder
1 tsp of all spice
In a small bowl, mix together the oil and the spices. Arrange the vegetables in a large pan and the chicken on top. Rub the spice mixture over. Add 1/3 cup of boiling water. Roast in the oven on 400 for 45min to 50min.
3 pieces of chicken on the bone
1/2 cup of mushroom diced
4 carrots peeled and diced
5 medium size red potatoes peeled and diced
1 onion finely chopped
2 zuchini peeled and cut into thin slices
1 bag of egg noodles
1/4 cup of fresh chopped cilantro
1 tbsp of olive oil
1/2 tsp of all spice
Preheat the oven to 400. In a large pan, arrange the pieces of chicken with the mushrooms. Add olive oil, salt, pepper and oil spice. Bake for 1 hour. Once ready, remove from the oven and set aside.
Add all the vegetables in a large pot and fill up with water. Add salt, pepper, curcuma and let it simmer for 45min. When the chicken has cool down, pull the meat from the chicken and shred into small pieces. Add to the pot and cover.
Add the egg noodles about 5-6 minutes before the end. Adjust seasoning if needed.
This is my fall favorite soup, when the weather starts cooling down. It’s the perfect combination of flavors with the right amount of ingredients. Easy and healthy, I always enjoy making it with or without chicken.
- 3-4 pieces of chicken on the bone
- 5 medium size potatoes, peeled and diced
- 4 carrots, peeled and chopped
- 2 stalks of celery, chopped
- 2 medium size onions, peeled and chopped
- 1 bunch of fresh parsley, chopped
- 1 bunch of fresh cilantro, chopped
- 1/3 cup of fresh dill, chopped
- 1 tsp of curcuma
- 2 large eggs
- 2 tbsp of vegetable oil
- 2/3 cup of matzo meal
Fill up a large pot with water. Add salt, pepper and curcuma and mix. When the water starts boiling, add the pieces of chicken and cover for about 45min. When ready, remove the chicken and set aside.
In a large pot, combine all the vegetable with salt and pepper. Fill up with water and place on the stove. Pull the meat from the chicken and shred into small pieces. Add it to the pot as well as all the herbs.
While the soup is on the stove, prepare the matzo ball. In a small bowl, mix the oil and the eggs. Add the matzo mill and mix very well. Refrigerate for 20min. Once it’s chilled, form small round balls and add to the pot. Cook the soup for an other 20min.