A kitchen can be more than just a place to prepare meals. For many families, it's the heart of the home and the "nerve center".

INGREDIENTS:
• 4 c. water
• 1 env. noodle soup mix (with real chicken broth)
• 1/2 lb. cooked turkey breast, diced
• 1 sm. tomato, diced
• 1/2 c. (1" diagonally cut) asparagus
• 1/2 c. whole kernel corn
• 1/4 tsp. fennel seed, crushed

METHOD:
In a large saucepan bring water to a boil. Stir in all of the ingredients. Bring to a second boil then simmer, uncovered, stirring occasionally, 5 minutes or until asparagus is tender. Makes 6 (1 cup) servings.

INGREDIENTS:
• 1 boneless skinless chicken breast, chopped
• 1 cup chicken broth
• 2 spring onions, sliced
• 1 tomato, chopped finely
• 1 potato, chopped
• 1 sweet potato, chopped
• 1 carrot, chopped
• 1 tsp. each of ginger & garlic paste
• 1 stalk celery, chopped
• 1/4 tsp oregano powder
• Salt & pepper according to taste
• A handful of chopped Corriander leaves

METHOD:
Take in a pan 1/2 cup broth and put chicken pieces, Simmer it for 10 minutes. Add ginger-garlic paste, onion, celery and simmer for 5 minutes. Add tomatoes, potatoes, carrot, sweet potato, oregano, salt and pepper powder and simmer for 2 minutes. Now add the remaining broth Let it cook till chicken and vegetables are cooked on slow flame. Garnish with corriander leaves and Serve hot.

INGREDIENTS:
• 70 GMS. Flour
• 35 GMS. Powdered sugar
• 50 GMS. Butter
• 50 GMS. Chopped Cashews
• 1 tsp. Vanilla essence
• 1 tbsp. Milk

METHOD:
Cream butter and sugar together until light and fluffy. Add the vanilla essence. Seive the flour and fold into the butter. Add milk for consistency. Dust the table top/work area and roll the dough into a cylindrical shape and cut into equal round pieces. Then wet the top of each cookie with milk and put chopped cashew on each. Bake at 200 C for 15 minutes.