Скачать или смотреть Winny Hayes' Lunchbox Recipes | Lasagna Soup, Sticky Asian Chicken +Creamy Parmesan Soup

RECIPES

Lasagna Soup

Ingredients
1 tablespoon olive oil
1 lb ground beef
1 lb Italian sausage
1 onion, diced
6 garlic cloves, minced
2 teaspoons salt
1 teaspoon pepper
2 teaspoons ground fennel
2 teaspoons Italian seasoning
1 teaspoon sugar or to taste
1 teaspoon chili flakes or to taste
32 oz marinara sauce of choice (I used Rao's)
15 oz crushed tomatoes
6-8 cups beef broth
10 oz lasagna, break into small pieces
1/2 cup heavy cream or to taste
Grated parmesan, to taste

Directions:
In a large pot, add some oil then add the ground beef and Italian sausage. Cook until the meat browned breaking it apart as you go. Add the onion and garlic, cook for 5 minutes. Add the salt, pepper, ground fennel, Italian seasoning, sugar and chili flakes if using. Add the marinara sauce and crushed tomatoes. Stir then slowly add the beef broth, start with 6 cups. Add the broken lasagna, let this come to a boil, lower the heat and cover. Cook until al dente and add broth as needed. Add the heavy cream and grated parmesan. Stir and enjoy.


Sticky Asian Chicken

Ingredients
1 tablespoon oil
1 lb chicken thighs, cut into smaller pieces
1 teaspoon salt
1/2 teaspoon white pepper
1 teaspoon garlic powder
1 teaspoon ground ginger

1 inch ginger, grated
4 garlic cloves, minced

Sauce
1/2 cup chicken broth
3 tablespoons Sweet Chilli Sauce
2 tablespoons honey or brown sugar
1 tablespoon vinegar
1-2 tablespoons soy sauce or 1 tablespoon fish sauce
2 teaspoons cornstarch

Directions
Season the chicken with salt, white pepper, garlic powder and ground ginger. Toss and set aside, marinate overnight of possible.

Combine the ingredients for the sauce.

Add some oil in a skillet and sear the chicken for about 4 minutes on each side until cooked completely. Add the minced garlic and ginger. Add the sauce and cook until thickened, about 4 minutes. Serve with rice.


Creamy Parmesan Soup

Ingredients
2 tablespoons butter
1 shallot, diced (or 1/4 onion, diced)
4 garlic cloves, minced
4 cups chicken broth
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup ditalini or any small pasta
1/2 cup frozen peas
1/4 cup heavy cream, optional
1 cup grated parmesan

Directions
Into a pot, melt the butter then add the shallot and garlic, cook for about 3 minutes. Add the broth, salt, pepper, garlic powder and onion powder. Add the pasta and cook until the pasta is al dente, add the frozen peas during the last 2 minutes of cooking. Add the cream if using. Place the grated parmesan into a bowl and add about 1/4 cup of the broth, mix well then add into the soup. Stir to combine and check for seasoning.