Ingredients
2 tablespoons olive oil
1 whole chicken, breasts removed (reserve for some other recipe)
1 cup carrots, diced
1 cup celery, diced
1 cup zucchini, diced
1 cup onion, diced
1 garlic clove, minced
1/2 cup parsley, finely chopped
1 tablespoon tomato paste
2 tablespoons flour
6 cup low sodium chicken broth
1/2 cup your favorite pasta (you can use egg noodles, bow ties, orzo and etc.)
Salt and pepper to taste
Directions
Cut the parts of the chicken (not the breasts) into small pieces with a chef’s knife.
Heat the oil in a large soup pot and saute the chicken until light brown, about 5 minutes. Add carrots, celery, zucchini, onion, garlic, parsley and pepper sauté until translucent, approximately 4 to 5 minutes. Add flour and paste and cook for 1 minute. Add broth and pasta; let it simmer on medium heat for 40 minutes. Check for salt and pepper, add if necessary.
bahar Soups/Stews carrots, celery, chicken, garlic, onion, Pastas/Grains, Soups/Stews, zucchini
Ingredients
1 eggplant (1-1 1/4 pounds), roughly chopped into 1 inch cubes
2 ripe red tomatoes, sliced in half
1 red bell pepper, seeded and roughly chopped into 1 inch cubes
1 small onion, cut into 1/2-inch-thick slices
3 garlic cloves, peeled
3 tablespoons minced fresh flat-leaf parsley
2 tablespoons extra-virgin olive oil
Salt and black pepper, to taste
3 tablespoons lemon juice
Directions
Preheat the oven to 375 degrees F. Toss together eggplant, tomatoes, bell pepper, onion, garlic and olive oil, season with salt and black pepper to taste. Spread evenly on a baking sheet and place in the oven.
Roast for 45 minutes, until the vegetables are lightly browned and soft, cool slightly. Place the vegetables in food processor; add parsley and lemon juice and pulse until the mixture is smooth. Serve with pieces of warm pita or your favorite vegetables for dipping.
bahar Appetizers appetizer, dip, eggplant, garlic, red bell pepper, tomatoes
Ingredients
1 cucumber, peeled and finely diced
1 clove garlic, mashed to a paste
2 tablespoons olive oil
1/2 cup rice, cooked
1/2 cup parsley, chopped
1/2 cup green onions, chopped
3 boiled eggs, chopped ( egg whites only)
4 cups non-fat plain yogurt
4 cups water
Salt and pepper to taste
Directions
Place the yogurt and the water in the food processor or blender and pulse until smooth. In large serving bowl combine all the remaining ingredients and the yogurt mixture and mix well.
Chill in refrigerator until ready to serve.
bahar Soups/Stews cucumbers, egg whites, garlic, green onions, parsley, rice, tomatoes, vegetarian, yogurt