12月

17

My Greek Salad

12月 17, 2009 | Leave a Comment |

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Yesterday was so hot. I didn’t want to cook so much complecated dishes…

So I made easy Greek Salad and Chiken Corn Soup.

It looks like breakfast menue, but I ate at dinner time… ^^;

20 minutes to cook! It is easy to cook.

Greek Salad and Corn soup

Chicken Corn Soup

<Ingredients>

  • Creamed Corn – 1can
  • Chicken Breast – as much as you like
  • Onion – 1
  • Potato – 2 small size
  • Milk – same measure as Creamed Corn can container.
  • Salt – 1tsp
  • Chicken Stock – 1tsp
  • Oil – 1tbsp
  • Dry parsley

<How to cook>

  1. Slice onion, Chop Chicken into small size, Peel potatoes’ skin and chop it into small size
  2. Heat a pot with Oil and put chicken and fry until it becomes brown
  3. Put potates and and Onion into the pot and fry until onion becomes soft (but not too soft)
  4. Put creamed corn into the pot and mix with other ingredients.
  5. Once turn off the heat, and measure Milk with Creamed Corn Can container and add milk into the pot
  6. Mix with other ingredients put chicken stock and turn on the heat.
  7. Add salt if you needed.

Greek Salad Dressing

<Ingredients>

  • Olive Oil – 1 tbsp
  • Light Colored Soy Sauce – 1 tsp
  • Soy Sauce – 1 tsp
  • Lemon Juice – 1 tbsp
  • Pinch of Salt (if you needed)

Rating 3.00 out of 5
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  2. Shred Potato Salad
  3. Kukul Mas Curry – Vegetable Curry (Sri Lanka)
  4. Zucchini, Tomato sauce Pasta

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