M-J’s Almond-Chicken Salad

This elegant almond-chicken salad is low in carbohydrates. See my recipe at
©M-J de Mesterton

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Elegant Greek Salad


Lettuce, Feta Cheese Chunks, Olives, Olive Oil, Vinegar, Cucumbers, Tomatoes and Cilantro Make an Elegant, Refreshing Luncheon Salad

Elegant Greek Salad


Lettuce, Feta Cheese Chunks, Olives, Olive Oil, Vinegar, Cucumbers, Tomatoes and Cilantro Make an Elegant, Refreshing Luncheon Salad

Elegant Greek Salad


Lettuce, Feta Cheese Chunks, Olives, Olive Oil, Vinegar, Cucumbers, Tomatoes and Cilantro Make an Elegant, Refreshing Luncheon Salad

Elegant Greek Salad


Lettuce, Feta Cheese Chunks, Olives, Olive Oil, Vinegar, Cucumbers, Tomatoes and Cilantro Make an Elegant, Refreshing Luncheon Salad

M-J’s Cream of Celery Soup


My Original Recipe: Low-Carbohydrate Celery Soup
Potage de Céleri
Wash a whole head of celery, by cutting the bottom off and bathing the stalks in a sinkful of water. With French chef’s knife, chop finely. Include the celery leaves, which are packed with flavour. In a large pot, melt two tablespoons of butter. Put the chopped celery in, and add a teaspooon of salt, one half-teaspoon of cumin, and freshly ground black pepper to taste. Saute until bright green and almost soft. Stir in a tablespoon of cornstarch (cornflour), which has seven grams of carbs. Saute for two more minutes, and then add one cup of cream and two cups of water. Simmer for ten minutes. Serves six. This soup is a good accompaniment to croques monsieurs for luncheon.
~~Copyright M-J de Mesterton, February 2007

>M-J’s Cream of Celery Soup

>


My Original Recipe: Low-Carbohydrate Celery Soup
Potage de Céleri
Wash a whole head of celery, by cutting the bottom off and bathing the stalks in a sinkful of water. With French chef’s knife, chop finely. Include the celery leaves, which are packed with flavour. In a large pot, melt two tablespoons of butter. Put the chopped celery in, and add a teaspooon of salt, one half-teaspoon of cumin, and freshly ground black pepper to taste. Saute until bright green and almost soft. Stir in a tablespoon of cornstarch (cornflour), which has seven grams of carbs. Saute for two more minutes, and then add one cup of cream and two cups of water. Simmer for ten minutes. Serves six. This soup is a good accompaniment to croques monsieurs for luncheon.
~~Copyright M-J de Mesterton, February 2007

M-J’s Cream of Celery Soup


My Original Recipe: Low-Carbohydrate Celery Soup
Potage de Céleri
Wash a whole head of celery, by cutting the bottom off and bathing the stalks in a sinkful of water. With French chef’s knife, chop finely. Include the celery leaves, which are packed with flavour. In a large pot, melt two tablespoons of butter. Put the chopped celery in, and add a teaspooon of salt, one half-teaspoon of cumin, and freshly ground black pepper to taste. Saute until bright green and almost soft. Stir in a tablespoon of cornstarch (cornflour), which has seven grams of carbs. Saute for two more minutes, and then add one cup of cream and two cups of water. Simmer for ten minutes. Serves six. This soup is a good accompaniment to croques monsieurs for luncheon.
~~Copyright M-J de Mesterton, February 2007

M-J’s Cream of Celery Soup


My Original Recipe: Low-Carbohydrate Celery Soup
Potage de Céleri
Wash a whole head of celery, by cutting the bottom off and bathing the stalks in a sinkful of water. With French chef’s knife, chop finely. Include the celery leaves, which are packed with flavour. In a large pot, melt two tablespoons of butter. Put the chopped celery in, and add a teaspooon of salt, one half-teaspoon of cumin, and freshly ground black pepper to taste. Saute until bright green and almost soft. Stir in a tablespoon of cornstarch (cornflour), which has seven grams of carbs. Saute for two more minutes, and then add one cup of cream and two cups of water. Simmer for ten minutes. Serves six. This soup is a good accompaniment to croques monsieurs for luncheon.
~~Copyright M-J de Mesterton, February 2007

M-J’s Cream of Celery Soup


My Original Recipe: Low-Carbohydrate Celery Soup
Potage de Céleri
Wash a whole head of celery, by cutting the bottom off and bathing the stalks in a sinkful of water. With French chef’s knife, chop finely. Include the celery leaves, which are packed with flavour. In a large pot, melt two tablespoons of butter. Put the chopped celery in, and add a teaspooon of salt, one half-teaspoon of cumin, and freshly ground black pepper to taste. Saute until bright green and almost soft. Stir in a tablespoon of cornstarch (cornflour), which has seven grams of carbs. Saute for two more minutes, and then add one cup of cream and two cups of water. Simmer for ten minutes. Serves six. This soup is a good accompaniment to croques monsieurs for luncheon.
~~Copyright M-J de Mesterton, February 2007

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