Posted By Kyle J. Norton
Health article writer and
researcher; Over 10.000 articles and research papers have been written
and published on line, including world wide health, ezine articles,
article base, healthblogs, selfgrowth, best before it's news, the karate
GB daily, etc,.
Named TOP 50 MEDICAL ESSAYS FOR ARTISTS &
AUTHORS TO READ by Disilgold.com Named 50 of the best health Tweeters
Canada - Huffington Post
Nominated for shorty award over last 4 years
Some articles have been used as references in medical research, such
as international journal Pharma and Bio science, ISSN 0975-6299.
Recipe contributed by Everything Busy Moms' Cook Book By Susan Whetzel Published by Adamsmedia. You can view its website at www.everything.com.
Cayenne pepper adds a bit of spice to this nourishing chicken and
vegetables soup. You can replace the frozen corn with your favorite type
of corn in this recipe, including canned cream corn.
Serves 4
Ingredients
2 tablespoon olive oil
2 shallots, peeled, chopped
5 cups chicken broth
2 cups frozen corn
1/2 tablespoon salt
1/8 tablespoon cayenne pepper
1 teaspoon ground cumin
1 leftover chicken breast, shredded
1/4 cup chopped fresh parsley
1. Heat the olive oil in a saucepan over medium heat. Add the shallots and sauté until soften, about 2 minutes.
2 Add the chicken broth. Bring to a boil.
3. Add the frozen corn. Return to a boil.
4. Stir in salt, cayenne pepper and cumin.
Add shredded chicken breast pieces. Stir in the fresh parsley. Simmer for a minute and serve hot.
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