Category Archives: Uncategorized

Apple Chicken Salad for the Health-Conscious




Servings: 2


1 green apple

1/2 cup green bell pepper

1/4 cup red bell pepper

1 small chicken breast

6-8 medium sized shrimp (deviened)

1/6 cup freshly roasted peanuts (no salt)

2 sprigs of mint leaves

1 sprig of Thai basil leaves


Boil the chicken breast until fully cooked. Let it cool, then peel into thick strips.

Core the apple and slice it into small thin strips. Do the same with the green and red bell peppers. Boil the shrimp for 3 minutes or until they are fully cooked, drain and let cool. Remove the mint and basil leaves from the sprigs and chop them into thin strips. Toss all of the ingredients together in a bowl. Serve at room temperature.

Candied Oranges and Ginger

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Time: 10 hours


– 3 large oranges or 2 medium sized ginger roots (sliced)

– water

– 1/2 cup sugar

– 1 tsp salt

– pinch vanilla

– 2 tsps lemon juice

Wash the oranges, peel them and slice the peels into thin strips. Boil a small pot of water and cook the peels for 30 seconds and remove. Flush with cool water immediately. If you are making the gingered candies, leave the ginger in the pot 3 times longer to reduce the amount of spice. Drain and let the peels dry completely for about an hour. Put the peels into an non-stick pan with 1/2 a cup of sugar, vanilla to taste and 2 teaspoons of lemon juic into the fridge for 8 hours. Mix it every now and then. The sugar should melt completely after 8 hours.

Put the pan on the stove on low heat and mix frequently until  the pan and peels are dry.

Keep the peels in an airtight container in the fridge for up to 3 weeks. Enjoy!





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Stuffed Squash and Chicken Recipe




Servings 2


2 small squashes

2  medium potatoes

2 large chicken breasts

1 stalk green onion

2 tsps salt

2 tsps sugar

1.5 tbs powdered gravy mix

Preheat the oven to 300 degrees and bake the squashes for 8 minutes. Transfer them to a boiling pot and cook them for an additional 20 minutes along with the potatoes. Let them cool down and cut the squashes in half. Remove the seeds.

Wrap the chicken breasts in tin foil and cook in the oven for 20 minutes at 350 degrees or until cooked. Drain the juices from the chicken breasts into a small pan on medium high heat and add powdered gravy mixture. Keep mixing until the gravy is thick. Remove from the stove and let cool.

For the filling, mash the potatoes and mix in salt, sugar, green onions and some diced chicken breast meat. Spoon the mixture into the hollowed out squash halves and bake in the oven at 350 degrees for 5 minutes or until the tops are golden and crispy.

Arrange each plate with 2 squashes and sliced chicken breast meat with gravy drizzled on top. This recipe can be served with a salad.


Fish and Dill Soup for Colds

best soup for colds



This recipe is great for preventing colds as well as keeping your cold at bay!


Servings 2


2 handfuls of dill

2 tilapia fillets

1 large tomato sliced

1/4 red onion sliced

2 cloves garlic sliced

4 cups chicken broth

2 tsps salt

2 tsps sugar


In a pot on medium high heat, add the chicken broth and add the tomato, garlic and onion, salt and sugar and bring it to a boil. Cut the fish into bite sized pieces and add it to the pot. When the fish is cooked, pour the soup into bowls and add the fresh dill on top. Avoid adding black pepper if you have a cough! Enjoy!

Fried Rice Tomato Bowl

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fried rice in a tomato bowl


Servings 2


3 large tomatoes

3 cups of day old rice

2 tbs green beans

2 tbs whole kernel corn

2 tbs diced carrots

3 medium sized shrimps diced

1 tsp salt

1 tsp sugar


Sauce Ingredients

3 tbs mayonnaise

2 tbs chicken broth


Cut the tops off of each tomato and hollow them out. In a medium pan, fry the rice, beans, corn, carrots, shrimp, salt and sugar. Cook until ingredients are soft. Load each tomato up with fried rice and cook them in the oven for 15 minutes at 300 degrees.

For the sauce, cook the chicken broth and mayo in a small sauce pan and stir until the mixture thickens. Pour the sauce over the tomatoes when done.



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