Oriental soup with onion
- chicken breast 500g
- corn oil 1 tbsp. l.
- green onion small bundle
- garlic - 1 tooth
- mushrooms (preferably shiitake, but can be replaced with white, chanterelles, mushrooms, champignons) -100 g
- soy sauce - 1/4 cup
- ginger-10 g
Cooking:
1. Separate the green onions with white ends and cut them with rings. 2. Fry in a preheated pan on corn oil for a minute, stirring, a white portion of onion and chopped garlic. 3. Add the chopped mushrooms to the onions and cook them for three minutes until they become soft. Pour 4 cups of water into the pan. 5. Peel the ginger root, cut into slices and soak in soy sauce for 2 minutes, then pour the ginger-and-soybean dressing into the mushroom soup. 6. Cut the chicken fillets into cubes and gently place them in a saucepan. Reduce the heat, cover the soup with a lid and cook until the breast is ready. 7. Transfer pieces of chicken to a deep plate, fill them with soup. Decorate the dish with green arrows onions.
Pasta with stewed turkey
- turkey fillet - 500 g
- macaroni "spiral" - 230 g
- bulb-1 pc.
- ceps - 250 g
- olive oil - 2 tsp.
- Tomatoes - 800 g
- olives - 40 g
- garlic - 1 tooth
- salt, black pepper,
- thyme
Cooking:
1. Cut the mushrooms across, the turkey fillets - cubes, grind the onion. Preheat the saucepan and fry onion and mushrooms for 5 minutes. Add the slices of turkey and, stirring constantly, stew the bird with mushrooms for another 3 minutes. 2. Scald tomatoes, remove peel and seeds and finely chop the pulp. Add 3/4 tsp. salt, 1/4 tsp. black pepper, 1/4 tsp. thyme, chopped clove of garlic and olives. Vegetable mixture pour into the saucepan and leave on fire for another 5 minutes (until the turkey is ready). 3. Boil the pasta, drain the water. Spread the pasta on plates, top with meat and mushrooms in tomato sauce.
Kish with asparagus and tofu
- low fat tofu 350 g
- eggs-2 pcs.
- soybean solid
- cheese-100 g
- basil-3 sprigs
- olive oil - 2 tsp.
- mushrooms - 70 g
- young asparagus - 350 g
- shallots-4 pcs.
- salt pepper
Cooking:
1. Whip the tofu, cut into cubes, with the eggs in the blender until smooth. Put the mass in a deep dish. 2. Scrunch the cheese, chop the basil and mix with the egg-tofu mass, adding 1/4 tsp. black pepper and a pinch of salt. 3. Lubricate the heated frying pan with olive oil. Cut mushrooms, asparagus and shallots fry for 5-8 minutes. Allow them to cool and combine with the mass of the mass, thoroughly mixing. 4. Fill with clay pots. Preheat the oven to 170 degrees. Put the pots in the oven and bake the kish for 20 minutes. Before serving, decorate the dish with basil.
Chicken with tarragon
- chicken fillet - 4 pcs.
- olive oil -2 tbsp. l.
- flour - 1/4 cup
- shallots - 1 pc.
- mushrooms-50 g
- madera - 4 tbsp. l.
- tomatoes - 2 pcs.
- chicken giblets -50 g
- tarragon - 4-5 branches
- salt pepper
Cooking:
1. Beat each piece of bird with a mallet on both sides. Preheat the oil in a deep frying pan and fry the breast until golden brown. Transfer the meat to a plate, and on a loose frying pan, place the onion, cut into rings, and mushrooms, pour in the wine. Fry for 1-2 minutes. 2. Add to the mushrooms tomatoes, cut into cubes (peel it is desirable to remove), sprigs of tarragon and chicken giblets. Salt and pepper the sauce. Leave it on fire until it boils twice. 3. Put the chicken fillets on a plate and pour the sauce over. Serve as a garnish to the escalope served boiled cauliflower or zucchini.