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Glorious Coffee That's Good For You

My husband and I loves drinking coffee. In the morning, it is our bonding moment, to sip and eat bread and talk about our plans for the day. But recently, he was diagnosed to have Diabetes Type 2. So I abruptly cut his coffee from his system because he cannot take black coffee. He is really sad about it but I am trying to figure out how to incorporate coffee again in his system. For decades, coffee had received a bad reputation. Besides allegedly triggering high blood pressure, insomnia, and hyperacidity, the Filipino habit of adding lots of sugar and cream to one’s cup has been said to aggravate diabetes. While there’s no denying the Pinoy coffee fan his morning cup, there is concern over the amount of sugar present in commercial 3-in-1 coffee mixes. The leading brand has 14.6 grams of sugar in one 20-gram sachet alone. Imagine how much sugar you’re taking in if you drink an average of three cups of coffee a day. What About Sugar-Free Coffee? For health-conscious individuals, especial

Chicken and Mushroom Noodle Soup

The kids have been craving for noodles for the past weeks and they have bribed me with kisses and hugs to grant their request. But because I am quite preoccupied with the back to school thingamajigs, and need to dry flooded carpet, I just couldn't find time to cook as well as food shopping. 

But last night was the perfect time because it was raining hard and I have ample time to prepare food. So here it is the recipe:

Chicken and Mushroom Noodle Soup



Ingredients:

Noodles (you can use egg noodles)
Chicken Balls
Chicken (I choose neck part as it has more flavor, but you can choose breast of other part), chopped
Chicken broth/stock
Boiled Eggs
Carrots, sliced thinly
Cabbage or you can use Chinese Cabbage, sliced thinly
Mushroom (I used Tenga ng Daga here but you can use Portabello mushroom)
Onion, quartered
Garlic, minced
Pepper
Salt
Soy Sauce (Maggi)
Fish Sauce
Spring Onions/Leeks (optional)

Procedure:

1. Prepare the ingredients. Boil the eggs separately, let it cool and peel the shells. 
2. Boil the chicken in a large pot with onion, garlic, broth, ground pepper, fish sauce and soy sauce. Remember to add them gradually as this will be your soup base later on. 
3. Remove the chicken, chop it in approximately two inches. 
4. Add the chicken balls. If you do not like it, you may skip this one. Simmer until cooked and remove it from the pot. 
5. Add the tenga ng daga or mushroom of your choice. Simmer for two minutes and remove from the pot. 
5. Add egg noodles. Simmer for two minutes until half cooked. 
6. Prepare bowl for plating. Add chicken, chicken balls, cabbage, carrots and sliced egg. 
7. Add egg noodles and soup. Let it sit for two minutes before serving or until the sliced carrots and cabbage is slightly cooked. 
8. Garnish with Spring Onions. 
9. Serve.

You can tweak this recipe to your liking. Again, the secret here is to gradually adjust the taste to your desire. I usually do not put quantity as you have the freedom to do whatever your heart desires. 

Enjoy! Let me know if you have tried this one already. 






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