Asian Chicken Chili Soup with Micro Greens

Ingredients:

2 chicken breasts, poached and diced
12 cups chicken broth
4 bell peppers cut into 2-inch pieces
1/4 cup soy sauce
3 Tablespoon sweet asian-style chili sauce
2 packages Trader Joe's Organic Micro Greens  (I only mention the brand because I don't know how much I used in ounces!  So, two packages it is.)

Bring the broth, soy sauce and chili sauce to a boil.  Add peppers and chicken and simmer until the peppers are tender-crisp.

Right before you serve add the micro-greens.  Serve immediately, while the greens are wilted, but not yet boiled to death.

Served this with egg rolls on the side, instead of the usually toast or bread.  

Recent Meals In Our Home

Chicken Broccoli Soup topped with a poached egg and Parmesan cheese

Curry Chicken Salad served on a bed of greens from our garden
and with slices of papaya

Garbanzo Beans topped with Gouda,
Served with Cornbread

Homemade Noodles (Tutorial here.)
Sausage, peppers and onions

A Lovely Summer Meal

I got this recipe from Everyday Food.

Tandoori-style Chicken Burgers

(Nice flavors, delicious yogurt sauce, cilantro, cucumbers and best of all, it doesn't heat up the house during a heat wave!)

Watermelon

Refreshing Hibiscus Mint Iced Tea

(This tea is naturally sweet without any added sugar, refreshing, and subtle. I might live off this tea this summer.)

Post-partum Meal

I love being in community with other believers. We take care of one another. So many times people have brought me meals. I was able to return the favor recently and make a meal for a post-partum family in my church.

Quiche

(Made with Jack cheese and brie.)

Curried Chicken Salad

Ingredients
1 orange
3 cups cubed cooked chicken (about 1 pound)
1-1/2 cups seedless red grapes, halved
1/2 cup chopped jicama
1 cup thinly sliced celery
1/4 cup mayonnaise

1/4 cup lemon-flavor yogurt
2 teaspoons soy sauce
1 teaspoon red curry paste
small papayas, peeled, bias-sliced in half lengthwise, and seeded (optional)
Fresh chives (optional)

Directions
1. Peel and segment orange; halve or quarter each segment. In a large mixing bowl, combine orange, chicken, grapes, jicama, and celery.

2. For dressing, stir together mayonnaise, yogurt, soy sauce, and curry paste in a small bowl. Pour dressing over chicken mixture; toss lightly to coat. Cover and chill for 1 to 24 hours.

If desired, serve in papaya halves and garnish with fresh chives. Makes 6 servings.