Hydro Veggies

Hydroponic Produce from Philippines


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Chicken Primavera Tagliatelle

Chicken Primavera Tagliatelle

We have found this recipe to provide an easy way of incorporating vegetables into a main course. The vegetables in this dish, such as the broccoli, have a leading role and are not overshadowed by the sauce. We were inspired by Recipe Girl’s baked version, though we have simplified it by only cooking it. We have also made a few changes, for instance, we blanched the vegetables, to keep them a bright and bit crispy and used tagliatelle instead of spaghetti.

Ingredients

1 cup broccoli florets

2 medium carrots

1 red bell pepper

4 garlic cloves

2 medium tomatoes or 10 cherry tomatoes

400gr cooked chicken breasts

250gr Tagliatelle a nido

2 cups white sauce

4 tbsp mozzarella cheese

salt to taste

Serves: 8

Directions

Cut the broccoli florets into halves and blanch them. Peel the carrots, slice and blanch them. Cut the bell pepper into strips. Cut the tomatoes in a vertical sense into quarters and each of these into thirds. Or if you are using cherry tomatoes, then halve them.

Prepare the tagliatelle according to the manufacturer’s instructions, and remove from the heat and strain when it is al dente.

In the meanwhile, heat a pan and drizzle with olive oil. Mince the garlic cloves and stir them into the pan and cook until lightly golden. Add the vegetables and cook for about 2 minutes. Shred the cooked chicken breasts, and put them into the pan; add the tagliatelle and toss everything together. Pour the white sauce and mix again until fully incorporated. Add salt to taste.

Serve into the dishes and sprinkle with cheese.

Source: adapted from Recipe Girl.


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Sopa Azteca (Mexican Tomato Soup)

Sopa Azteca

This Sunday is May 5th, in Spanish: “Cinco de Mayo”, on this day people celebrate Mexican culture and heritage though it is not Mexico’s Independence Day. Since food is part of a society’s culture, we think it is a good reason for joining in the celebration with a dish made with our hydroponic vegetables!

This tomato soup is known as Sopa Azteca; it is an excellent option for lunch or dinner and it is always gentle on your stomach. There is a debate on whether it is best runny, like a broth, or dense (creamy). We prefer the latter.

Ingredients

1 onion

2 tomatoes (medium size)

300gr cooked chicken breast, shredded

1 sachet of dehydrated tomato soup (76gr)

1 cup (250ml) water

3 cups (750ml) chicken stock

tiny splash of olive oil

coriander for garnish

salt to taste (if needed)

hot pepper sauce to taste

Serve with:

1 ripe avocado

fried corn tortilla chips.

cheese (as much or as little as you like)

Serves: 4

Directions

Finely chop the onion and dice the tomatoes. Put a pot over medium heat with a tiny splash of olive oil, add the chopped onion, cook until crystalized, then add the diced tomatoes. Cook until tender, add the shredded chicken.

In a small bowl pour the contents of the sachet and mix in with the cup of water until homogeneous. Then add 1 cup of chicken stock. Mix in and pour over the pot, add the remaining 2 cups of chicken stock. –Here is a variation, if you are not able to find a sachet of dehydrated tomato soup, you may substitute it for 2 small cans of tomato soup, eliminate the cup of water and use 1 1/3 cups (332ml) of chicken stock.–

Stir constantly, bring to a boil. Carefully check if it needs any more salt, it may not be the case if the chicken stock is already quite salty.

If you are brave, you may add hot pepper sauce to give it a “little kick” or serve it on the side so each one may add it according to their taste or tolerance to heat. Serve, sprinkle the cheese and add the coriander leaves as garnish.

For serving, there are two options: 1) sprinkle the tortilla chips and add a diced quarter of the avocado; 2) serve the tortillas and avocado on the side and when you are ready to eat, then take a bit of the avocado with your spoon, dip it in the soup and top with tortilla chips. Either way, is the perfect bite!

Happy Cinco de Mayo!

Source: Original.


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Chicken Sandwich

Chicken Sandwich

We like today’s recipe as it incorporates four of our hydroponic veggies: celery, scallionbell pepper and lettuce. We also like it because it is very fulfilling and practical for making a quick lunch or dinner.

Ingredients

1 1/2 cups chopped cooked chicken

1/2 cup chopped celery

1/2 cup bell pepper

2 scallions

1/2 cup natural yogurt

1/8 tsp salt

1/8 tsp pepper

4 whole wheat sandwich buns, split

4 lettuce leaves

4 slices of mild cheese

Serves: 4

Directions

In a medium bowl combine the first seven ingredients. Warm the sandwich buns. Place a slice of mild cheese, like Provolone, and a lettuce leaf on each of the buns. Fill with the chicken salad and you’re done!

Source: Original.