Hi everyone and welcome to the blog. With the cold, wet, windy and wintery nights blowing by your doors. The thought that fills your mind and keeps you going through your day is “what am I going to have for my dinner/tea? Something warming and filling…” and here I am to save the day once again. This week’s recipes are guaranteed to do exact that.
The recipes are: – Italian Chicken & Tomato Soup and Caribbean Turkey and Vegetable Stew.
My first recipe isItalian Chicken & Tomato Soup Courtesy of Slimming World Magazine.
Serves 4, Ready in 25mins
1 x Onion, peeled and finely chopped
2 x Carrots, peeled and grated
2 x Lean Back Bacon Rashers, all visible fat removed, finely chopped
2 x Large Skinless Chicken Breasts, cut into thin strips
1 x400g x Can of Chopped Tomatoes
400ml x Chicken Stock
1 tbsp x Chopped Rosemary
1 x Lemon, finely grated zest and juice
Salt
Freshly Ground Black Pepper
Fresh Flat-Leaf Parsley, chopped – to garnish
Place the onion, carrots and bacon in a large non-stick saucepan and stir-fry for 2-3 minutes. Add the chicken, tomatoes, stock, rosemary and lemon zest and juice. Bring to the boil, stir, then cover and simmer on a medium heat for 15 minutes, stirring occasionally. Season to taste and serve sprinkled with chopped parsley.
My final recipe is Caribbean Turkey and Vegetable Stew Courtesy of Slimming World Magazine.
Serves: 4, Prep time: 30 mins, Cook time: 1½ – 2 hours
1 x Red Onion, peeled halved and sliced
2 x Garlic Cloves, peeled and chopped
1 tbsp x Jerk Seasoning
750g x Skinless Turkey Breast Steaks, cut into 3cm pieces
1 x Green Pepper, deseeded and cut into 2 cm pieces
1 x Yellow Pepper, deseeded and cut into 2 cm pieces
1 x Red Pepper, deseeded and cut into 2 cm pieces
300g x Cherry tomatoes
250g x Button Mushrooms, halved
1 tbsp x Fresh Thyme Leaves
400ml x Chicken Stock
1 level tbsp x Gravy Granules
Salt
Freshly Ground Black Pepper
Fresh Thyme leaves to garnish
Preheat the oven to 180°C/Gas 4.Put all the ingredients into a large casserole dish, place over a high heat and bring to the boil. Season well. Cover the dish with a lid and transfer to the oven. Cook for 1½-2 hours, or until the turkey is tender. Remove from the oven and garnish with the thyme leaves before serving.
Tune into my show on 6 Towns Radio Sunday morning 8-10am “Under the Covers with TheRealTonyc” at http://6towns.co.uk/ It’s what your Sunday’s were made for.
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Hope you enjoy!!….. ChefGarfy =D
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