08 Mar

Kids In The Kitchen

White Chicken SoupWhite Chicken Soup

100g Cooked chicken breast (diced)
2 Cups celery
2 Cups chicken broth
2 Tbsp milk
3 Garlic cloves
½ Tsp parsley
1 Cup mix boil vegetables (carrots, pea, potatoes)
For garnishing (boil & sliced chicken breast)
White pepper to taste
Salt to taste

To make this soup recipe start by combine all ingredients in a food processor. Blend until sufficiently mixed. Pour into saucepan and bring to boil. Reduce heat to simmer, add mix vegetables, cover and heat about 20-30 minutes. Serve hot with garnishing chicken slices and parsley on top. Serve with crackers on side.

Egg & Veggie MuffinsEgg & Veggie Muffins

4 Eggs
4 Egg whites (additional)
¼ Cup onion (diced)
½ Carrot (grated)
½ Capsicum (diced)
½ Small zucchini (grated)
½ Tomato (diced)
½ Tsp Italian seasoning
½ Tsp salt
¼ Tsp black pepper
Parmesan cheese for topping (grated)

Preheat oven to 375 degrees F. Coat 8 muffin cups with liners and cooking spray or oil. In a medium bowl, toss together all of the vegetables. Spoon vegetable mixture into prepared muffin cups, filling each cup about ⅔ full. In a separate bowl, whisk together eggs, egg whites, Italian seasoning, salt and pepper. Use a ⅓-cup measuring cup to scoop egg mixture into each of the muffin cups, filling each cup to the top. Sprinkle the tops of each muffin with about 1 tsp of Parmesan cheese. Bake muffins for 30 minutes, or until puffy, golden, and cooked through. Serve it warm.

Chicken OmeletteChicken Omelette

1 Chicken breast (boiled)
3 Eggs
1 Tbsp coriander leaves (chopped)
1 Green chilli (chopped)
¼ Cup oil
1 Tomato (chopped)
2 Slice cheese
Salt to taste
Black pepper to taste

Slice chicken breast and marinate chicken breast with salt, black pepper and cook in 1 tsp oil, keep aside. Beat eggs and add salt, pepper to taste with coriander leaves and green chilli. Heat left over oil in a frying pan. Pour the beaten egg mixture and roll the pan to spread the egg evenly. Sprinkle chicken and tomato, cook on low flame till set. Flip the omelette and cook the other side for few seconds. Now add sliced cheese and fold it. Cheesy chicken omelette is ready to be served with toasted bread on side.

Butter ChickenButter Chicken

300g Chicken
2 Tbsp butter
2 Tbsp ginger garlic paste
½ Cup tomato paste
1 Cup fresh cream
1 Tbsp red chilli (ground)
1 Tbsp cumin powder
½ Tbsp garam masala
Salt to taste
Oil as required

Pour oil in a pan and fry ginger-garlic paste in it. Add chicken pieces to it and sauté them until they are tender. Fry tomato paste, red chilli, cumin powder and butter. Then add cream to it. Cook the chicken on slow flame, until it’s done and the water dries up. Garnish with coriander and ginger. Serve with chapatti. If you want to thicken cream, just add two or three drops of lemon juice while beating it. Butter chicken can be served with naan and rice.

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