A mixture of Vegetables

This is my family soup stock recipe. It doesn’t take hours to make and the result you get is rich and tasty soup stock that can be used in many soup recipes. This chicken soup stock is very versatile. You can use it for many Asian soup and noodle recipes. After cooking the soup stock, you can add some salt to taste or leave it as is and season it later when you use the soup stock for other recipes. This soup stock can be stored in the refrigerator for up to a week. Or you can freeze it so it can last longer. Make sure to take out the bones and veggies before storing your soup stock.

I wanted to make an easy, light but filling soup.I recommend this on days after you've eaten too much, or when you want to lose some weight in a healthy way.Put salad (baby) spinach and other tender vegetables directly into the pot at step 8.Try adding some small shaped pasta too. Whole wheat pasta would be even better for you!Please add or subtract any vegetables to taste. Recipe by KiwieKiwie

It's Friday the end of the week, I was just thinking to myself where did the week go???? I have been so busy these past few days. I had my last Dutch lesson on Tuesday so starting again in October. I have been trying to organise a few things that I need to do over the summer and to top it off I had errands to do this morning. :) As I mentioned in my previous post I am back with another salad recipe!! Since I still have errands to do I wanted to make a very light lunch and this was a fantastic choice.Sorry my post will be quite short today but I will catch you all up on what I will be doing in the future. We are off for the weekend, we are going to visit friends :)Wishing everyone a great weekend, see you back here on Monday :)

I received some rhubarb recently and tried it for the first time. I heard that it was quite sour so was mainly using it in jams and sweets.Since it was so sour I decided to try it with a mayonnaise-based potato salad. I managed to make a healthy and colourful salad at home that helps perk me up.If you boil the rhubarb for too long it will go gooey like jam so please adjust the boiling time according to your taste. If you want it to be crunchy, cut it into around 5 mm cubes and just boil it for a few minutes. I finely chopped mine and boiled it for at least 5 minutes. Recipe by neggypo

My neighbor gave me a bottle of Olive Oil, Basil and Garlic tomato sauce. I have some bell peppers and ground pork. So I decided to make this.

My mum loves salads, recently I make her salads every other day for breakfast and she said this one was exceptionally good so I decided to share the recipe.

This is my son's favorite noodles so decided to learn to make them! Enjoy!

I love British pickles (which are essential for cheese sandwiches)! It's not sold here, so I tried to make my homemade version. I think the result is pretty close to the original.Some sugar is in this chutney, so simmer over low heat while checking occasionally. Be careful not to let it burn. Make sure to sterilize the jars. For 4 jars and extra. Recipe by Brandy

I forgot to buy demi-glace sauce, so I was trying to make something similar, then this was delicious too ! Since then it became a dish that I often make.If you simmer to reduce the sauce too much, it will burn, so be careful. Recipe by Masachanman

I decided to make detox water for my diet and it works really well

This dish is so easy and delicious that it appears regularly on our dinner table. When I was cooking one day, the amount of vegetables kept increasing and it turned into this recipe. Besides the steamed chicken and peanuts, the rest of the ingredients are based on what I have on hand. This time I had a lot of carrots . I eat a whole bowlful every time I make this.Coriander paste is a green paste made up of coriander mixed with garlic, ginger, etc. It is great for bringing out deep flavors.Recommendation: You can also use Wakegi scallions, lettuce, bell peppers, celery...even just cabbage and carrots is fine. It's all approximate but delicious! For 2500ml bowl. Recipe by zuci

I had a lot of potatoes, so I decided to make this salad with them.Adjust the seasoning to taste. Be sure to wet the potatoes and carrot before microwaving, or the moisture will evaporate, and they will dry out! Recipe by Kachuei

Another vegetable-packed recipe. My mother makes this for us all the times, and the whole family loves it. You can eat a ton of vegetables with this salad!Step 4 is important! Use a relatively heavy weight and squeeze plenty of moisture out of the vegetables.They will reduce in bulk, and absorb flavors much better.If you chill it in the refrigerator before eating, it will be even more delicious!! For 4 to 5 servings. Recipe by Mahorou

Wanted to cook something healthie for dinner.. so i tried this

Yesterday, was a bit of a chilly day in the Netherlands, so I decided to make this soup which is a favorite of mine. This soup is usually eaten during the winter time, so when you come home from that snowy or rainy day you want to have something warm to eat. You can always make this soup in advance and keep it in the freezer, all you do is warm it up and enjoy. :) The twist to my soup is that I add bacon, :) and with the oregano it gives it a rustic - spicy taste. I am a person who enjoys trying new things, so I often make this soup during the summer season, and eat it cold, like a salad. :)

I wanted to make a salad with plenty of sesame seeds and no oil.I use a slicer (mandoline) to shred the cabbage.I also use the slicer for the carrots, slicing it thinly on it then cutting the slices with a knife. For about 4 servings. Recipe by Plus Nine

I came up with this salad just to use two leftover plain sea bass fillets from the previous night. I am feeling strangely proud of it.The fillets were not enough to make a whole meal so I decided they would help make a fun friday salad.I immediately wanted to use some sauted cabbage and peas if only to include the acidic heat of the lemon pepper seasoning, which I always go for when cooking fish.At this point it didn't look like a salad at all so I decided to use some fresh produce to balance it out.And then there it was...Fun. Friday. Salad.

I had some overripe bananas that I didn't want to waste, so I decided to make a cake. I don't have standard measuring tools, so I used what I had on hand.

Supermarket had some blueberries on sale so I decided to make this ...... Enjoy 😉!!!!!

#goldenapron#post 13.#losingweight.Super healthy and weight losing dinner receipe which is loaded with protiens and minerals with less oil taste really wholesome help to loose fat within a week chicken is known for protiens which also help in loosing fat burn.this recipe is not so healthy but also good in taste goes well with roti or brown rice.

I’ve been trying to make coleslaw that tastes amazing, but nothing tasted super amazing until I changed two ingredients from traditional recipe. 😋

I wanted a quick, easy lunch and I decided to make this. As a Master's degree student I don't always have much time for cooking so I enjoyed this recipe

I didn't get the chance to go grocery shopping this week and really wanted some chicken enchiladas... so I raided my cupboards and came up with this. These are super easy to make and low in fat!

I came up with the idea for this and decided to make it.If the heat is too high, it'll burn! For 2 servings. Recipe by Silvy1978

I woke up today with the strangest craving for cabbage and decided to share this since it turned out so well :)

I could never make kampyo correctly, so when a sushi master gave me some tips, I decided to record them here.Our family prefers a strongly flavored kampyo.Be careful not to let it burn. Recipe by Pecchin

This is a salad you can easily make with ingredients you have at home.Adjust the amount of cabbage and mayonnaise to your taste.The story behind this recipeThis is a memorable coleslaw my mother taught me when I was single.I couldn't find the exact same recipe anywhere, so I decided to share it.

I wanted a tasty way to eat spinach, so I decided to make a quiche. And to make it health all around I made it with tofu. I included a ton of vegetables that I had in the fridge too.Eliminate any excess water in both the tofu and the vegetables to prevent this from becoming watery. If you leave out the bacon and egg and use soy milk, this is good for vegetarians too. Both the bacon and cheese are salty, so go easy on the seasonings. You can decrease or increase the amount of vegetables. And of course, you could make it with a crust, too! Recipe by VitaminY

Like most things, I wasn’t even planning to make this. I was looking for bread crumbs to make something else. No bread crumbs... I wasn’t trying to make my own either. So, after some digging, I decided on instant mashed potatoes!!!

I love soup with lots of vegetables, so I added vegetables to corn potage!The fluffy potatoes go really well with the rich corn potage. It's a soup you can "eat"!You stir-fry the vegetables in the fat that comes out of the bacon, so there's no need to add vegetable oil. If the vegetables stick and burn onto the bottom of the pan though, you can add a little olive oil.You want the starch in the potatoes to thicken the soup, so do not soak them before adding to the soup. Recipe by yaburie