carrots

Heat olive oil in dutch oven. Add ham and heat for 5 min. Add onion and saute about 2 min. Add cabbage shredded potato and shredded carrot and saute until cabbage is wilted. Add chicken broth bay leaf and lentils. Bring to a boil and let boil uncovered about 10min. Lastly rinse sauerkraut and sqeeze water out then add to pot along with dill. Makes 6 servings.; ;

1. Melt shortening over high heat in a large pot or dutch oven. 2. Add beef cubes and brown over medium heat stirring occasionally about 15-20 minutes. 3. Add onions boiling water salt lemon juice sugar worcestershire sauce pepper paprika allspice and cloves. 4. Simmer tightly covered for about 2 hours stirring occasionally. 5. Add vegetables and simmer another 30 minutes (covered) or until tender. 6. Note: if your lid is not tight on the pot you may not have enough liquid left to just about cover everything after you add the veggies. 7. If this is the case add more water to barely cover ingredients. 8. Mix cold water and flour together and blend until smooth. 9. Push meat and veggies to the side of the pot and add flour mixture slowly incorporating into liquid. 10. When gravy thickens stir all ingredients gently to distribute gravy evenly. 11. Simmer another 5 or 10 minutes and enjoy!

Individually stir fry all vegetables separately until slight change of colour and texture. Remove from the pan and combine. Cut chicken breast into bite size pieces and stir fry until white opaque texture and colour. Add to the vegetables. Add soya sauce pine nuts and sunflower seeds and toss all together in a wok for about 2 minutes. Garnish with chopped cilantro.