Wednesday, April 6, 2011

Recipe Collection: Beef and Cabbage Soup, and Chicken Paprika

The beef and cabbage soup was very good. I'd probably use 1/2 the amount of cabbage the recipe suggests, and I did add a handful of sliced mushrooms. The chicken paprika was okay.   Both recipes come from the hCG Gourmet Cookbook.

Beef and Cabbage Soup

3.5 oz lean ground beef
1 1/2 cups of cabbage
2 cups beef broth
2 tbs Bragg's liquid
2 cloves garlic, crushed and minced
1 tbs onion, chopped
1/2 tsp thyme
1/2 tsp rosemary
Cayenne, salt and pepper to taste.

Note:  This recipe can be made using chicken and chicken broth as well.  Feel free to play around with spice combinations that you prefer.

Chicken Paprika

3.5 oz chicken (I used chicken tenderloin strips)
1/2 cup chicken broth
3 tbs tomato paste
1 tsp paprika
1 tbs red onion, chopped
1 clove garlic, crushed and minced
1 bay leaf
salt and pepper to taste

Combine broth, chicken, garlic and onion, and bring to a low broil.  Stir in tomato paste and spices, and reduce heat to a simmer.  Let simmer 20 - 30 minutes until chicken is cooked.

Note:  For me, this recipe made a lot of sauce that went to waste.  If I make it again, I would use half the paprika, and substitute maybe 2 oz tomato juice for the tomato paste..

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