15 Aug 2014
Tags: bay leaf, cai xin, carrot, chicken bones, chicken drumsticks, garlic, macaroni, stalks celery, water
A delicious and creamy soup usually served for dessert. Try these recipe, it’s very easy and quick to prepare!
- 4 servings macaroni
- 1 carrot peeled and diced
- 3 garlic cloves bruised
- 2.5 liters water
- 1 kg whole chicken bones (about 4-5 whole pieces)
- 2 stalks celery (leaves included) sliced thinly
- 500 grams chicken drumsticks (about 4) skin removed
- 2-4 stalks cai xin or xiao bai cai (baby bok choy) blanched in boiling water for about 30 seconds
- 1 bay leaf optional
- Start by boiling the chicken bone and drumsticks in a pot until tender and cooked.
- Drain and rinse; set aside.
- Next, add in a pot the chicken, carrot, celery, garlic, bay leaf and water.
- Boil and lower the heat and simmer for 2 hours and season it with salt to taste.
- Then sieve the chicken stock and reserve the celery and carrots.
- Shred the chicken meat from the drumsticks and set aside.
- Finally, cook the macaroni in a salted boiling water and drain.
- Then divide the shredded chicken, macaroni and vegetables on a serving bowls and pour the chicken stock and serve.
13 Apr 2014
Tags: carrots, celery stalks, Cheddar cheese, dash pepper, flour, milk, onion, parsley, salt, thyme, Ultra gel, water
Potato soup is great for those night that are cold. A perfect meal for the whole family to enjoy!
- 1 T thyme
- 1 tsp salt
- dash pepper
- 1 tsp parsley
- 2 C milk
- 2 T flour or Ultra gel
- 1 1/2 C Water
- 2 carrots chopped up
- 1/2 onion chopped up
- 3 celery stalks chopped up
- 7 small potatoes about 3 C chopped in small pieces
- 1 C Cheddar cheese in chunks or 1/2 lb Velveeta Cheese
- Put in a pot the water, potatoes, onion, celery, carrots, thyme, salt, pepper, and parsley.
- Simmer for about 20 minutes until the vegetables are tender.
- Pour the milk and stir the flour or ultra gel and allow to thicken.
- Stir in the cheese and allow it to melt then serve!
17 Jul 2013
Tags: Honey, kratom leaf, Lemon, Lime, water
- 1 dose’s worth of kratom leaf (this may be dried or whole)
- Distilled water
- 1 Lime or Lemon
- Take the kratom leaf and weigh out enough of it for a single dose using a digital scale. Obviously, the precise amount equivalent to one dose shall vary from user to user, but the most commonly recommended amount is anywhere from 5 to 8 grams for those with low or beginner’s tolerances to the drug. The strength of the strain you have may need to be considered as well, so adapt the recipe as needed.
- Put a saucepan over heat and pour about 6 to 7 fluid ounces of distilled water into it. Let it reach a boil (although not a raging one).
- Add the kratom to the boiling water and let it keep boiling for a quarter of an hour or until the water has reduced to half its original volume.
- Take the saucepan off the heat and hold it at a slight tilt to let the plant matter settle.
- Once the matter has accumulated at the bottom, pour the liquid inside the pan very carefully into a filter. A regular coffee filter will do, unless your kratom leaf is still quite large (not in powdered form), in which case you can use a strainer with a tight weave.
- Collect the liquid in a cup below the filter and add honey and as much sliced lime or lemon to taste.
- Collect whatever plant matter is left in your filter and saucepan for a second boil to get the most out of the kratom.
Take note that the tea from the first infusion will naturally be more bitter-tasting and active than the one from the second. Typically, you will only be able to get two usable brews from a dose of leaf, so get some fresh leaf if you need a third cup. In my experience, drinking it while it is still hot is better, as it gets even more bitter when left to cool. You can add as much honey and lemon as you want—it doesn’t seem to affect the kratom, as far as I can tell.