Chinese Spicy Chicken Soup

• 6 Cups Chicken or Vegetable Broth
• 1/2 Onion Chopped
• 2 Carrots Chopped
• 2 Stalks Celery Chopped
• 2 Leaves Chinese Cabbage Chopped
• 2 Stalks Bok Choy Chopped
• 1 1/2 Cups Noodles
• 1 Tsp Hot Chili Sauce
• 1 Tsp Light Soy Sauce
• 1 Tsp Sesame Oil
• 1/2 Inch Piece of Ginger Chopped
• 1/2 Tsp Turmeric
  

In a 2 quart or larger pot, heat the broth to boiling. Add all ingredients except noodles. Cook for several minutes, bringing broth to a boil. Add noodles, simmer for 5 minutes or till the noodles are cooked. Remove from heat and serve.

Pan Fried Chicken Breast Slices

Ok, what are chicken slices? Slice the chicken breast 1/8 to 3/16th inch thick or less than 0.4 centimeters thick, by carefully holding your hand on top of the skinless boneless chicken breast and carefully with a sharp carving knife slice across the chicken breast making as big a slice as possible as thin as possible without cutting your hand. I like to use an old fashioned steel knife, the kind that turn black. The stainless steel knives lose their edge too fast and have to be sharpened by a tool sharpener. The old steel knifes can be sharpened by a rail. At least this has been my experience with knives.

Once you have your slices cut, heat some olive oil in your cast iron frying pan. Cast iron holds the heat and gives a nice browned look to the chicken slices. Before the slices go in the pan I coat one side of the slices with lemon pepper, thyme, granulated onion and granulated garlic.

When the pan is heated for frying, a low temp is all that is required, place the chicken in the pan seasoned side down. While the chicken is cooking season the top side of the chicken so they will be ready to flip when the bottom sides are cooked. These cook quickly, so be ready to flip.

When they are done, move them to a serving plate draining any excess fat from the meat. These slices can now make a wonderful tasting sandwich or can be served as part of a full course meal.

Meterranean Pasta Salad

I wanted this salad to be high on fruits and vegetables and is actually meatless, although you could easily add pan fried chicken strips. The fruits and veggies can be changed as desired.

• 12 oz. box of Vegetable Trio Rotini, Rotini Tricolore
• 1 large cucumber, peeled, chopped into bite sized pieces
• 1 or 2 tomatoes chopped
• 6 to 8 eggs boiled, peeled and chopped
• 1/2 cup or more mayonnaise
  
• 1/2 cup sliced black olives
• 3 or 4 green onions chopped
• 1/2 teaspoon thyme
  
• 1/4 cup chopped parsley
• salt and pepper
  

Cook pasta according to package directions, strain and cool. When cooled add some mayonnaise to prevent the pasta sticking to each other. Add all the other ingredients, making sure they are well mixed in.

Best Ever Homemade Ketchup

• 12 oz can of tomato paste
• 1/2 cup to 2/3 cup tap water
• 4 tablespoons cider vinegar
• 1/2 teaspoon onion powder
• 1/4 teaspoon powdered garlic
  
• 1/2 teaspoon mustard
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon allspice
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground cloves
• 1/2 cup brown sugar

I have revised the recipe and at the same time doubled it. I think the new version is a bit less aromatic and more to what I think ketchup should taste like. I am not duplicating Heinz here, but going a step better with no high fructose corn syrup.

In a small bowl mix all the ingredients together except the tomato paste, after everything else is mixed, add the tomato paste and mix well. The 1/2 cup of water gives a very thick ketchup, I prefer to use 2/3 cup of water to make it more flowable. In fact you might want to go a bit higher to 3/4 cup of water.

I looked all over the net and found this recipe, it came from Hillbilly Housewife. I think it was a very good recipe, so I started with that as my base recipe and have altered it to more of my taste preference. The onion and garlic powder are now parts of my recipe, you may use either powdered or granulated. If you use the salt version of either onion or garlic, do not add the extra salt. I have reduced the salt a bit, so it is now low-salt.

I put it in one of those upside down ketchup jars using a funnel and a bamboo skewer to help it through the small hole in the bottle. I found I could have doubled the recipe, so decided to make another batch.

One important point I want to make, is that you are using real sugar instead of that high fructose corn syrup junk. One big healthful benefit. Your ketchup should be refrigerated as no anti-spoilage ingredient was added, except maybe the vinegar and the storage bottle was not sterile, although I rinsed mine with hot water, which was ok, but still not a sterile environment.

Cantaloupe & Strawberries

Not sure if this is a salad or appetizer or what. But this is really good for a snack or a party or just for desert.

First I take a melon, Honeydew can be used in addition to or as a replacement to the Cantaloupe melon. I prefer the Cantaloupe melon. I cut the melon in half and then each half into four pieces. I only use one half of the melon at a time, but if you did the whole melon you would have eight pieces. Then carefully cut the melon off the rind and then into small bite size pieces.

Next I cut strawberries lengthwise into 4 pieces for each strawberry. When you have a good amount cut up, I lightly toss the ingredients with some sugar. The sugar helps to draw out the juices and will sweeten any sour pieces. You are the judge on how much sugar to use. I do not recommend using artificial sugars here. Artificial sugar should only be used by those who must restrict there intake of sugar per appropriate medical instructions.

I would let the melon and strawberries rest for an hour or so, so that the flavors can mingle and your dish is ready to eat.