Jim
06-10-2007, 05:24 PM
I'll start off with a few of my favourite soup recipes.
Chinese Chicken and Corn Soup
4 green onions, finely minced (white parts only, but chop tops and reserve for garnish if desired)
2 teaspoons gingerroot, finely minced
1 tablespoon peanut oil
1 (15-16 ounce) can creamed corn
2 cups chicken stock or vegetable broth
2 tablespoons rice wine
1 1/2 tablespoons soy sauce
1/2 teaspoon white pepper
1/2 cup cooked chicken, diced
1 teaspoon sesame oil
1 egg, lightly beaten
In a saucepan, saute the onions and ginger in peanut oil until aromatic (a few minutes).
Add corn, stock, wine, soy sauce and pepper; simmer over low heat for about 10 minutes.
Mix in chicken and sesame oil, and bring just to a simmer.
Pour the egg slowly into the pan in a thin stream, stirring lightly with a fork to form strands.
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Australian Pumpkin Soup
550 gms (1 lb.) peeled pumpkin pieces
1 peeled, chopped carrot
1 large chopped onion
1/2 oz. butter
2 1/2 cups chicken stock (or chicken stock cubes in water)
1/8 tsp. ground cloves
1/2 tsp. sugar
1 tsp. salt
2 1/2 cups milk
1 tsp. lemon juice
Cream, to taste
Fry onion gently in butter.
Add pumpkin, carrot, stock, cloves, sugar and salt.
Cook until vegetables are quite soft, adding milk as water evaporates.
Whizz in blender or push through a sieve.
Add lemon juice and reheat.
Serve in bowls with cream swirled on top
Serves: 4
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Jimmys chicken & veggie soup
1 med chicken
3 carrots
1 potato
1 swede
1 turnip
1 parsnip
4 celery sticks
1 onion
2 cobs corn
3 chicken stock cubes
pkt chicken noodle soup mix
salt,pepper
Put 2 ltres of salted water in a large pot & bring to boil.
Add full chicken & stock cubes simmer for 40 mins
Remove chicken skin & debone.Shread chicken
Cut veges up fairly chunky & add to boiling water,add chicken
Simmer for 2 hrs& add chicken noodle soup mix
Salt,pepper to taste.
-----------------------------------------------------------------
Pea and ham soup
INGREDIENTS
1 cup chopped onion
2 carrots
4 celery sticks
1 swede
1 turnip
1 teaspoon vegetable oil
1/2 pound dried split greenpeas
1/2 pound yellow split peas
2 pounds bacon bones
1 cup diced ham
salt and pepper to taste
pinch of mixed herbs
DIRECTIONS
In a medium pot, saute onions in oil or bacon grease. Remove from heat and add split peas,herbs,bacon bones and chopped ham. Add enough water to cover ingredients,cut up veggies and add , season with pepper & parsley
Cover, and cook until there are no peas left, just a green liquid, 2 hours. While it is cooking, check to see if water has evaporated. You may need to add more water as the soup continues to cook.
Once the soup is a green liquid remove from heat, and let stand so it will thicken. Once thickened you may need to heat through to serve.
Careful with adding salt as bacon bones are very salty.
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The Soup Nazi's® Indian Mulligatawny Soup
4 quarts water (16 cups)
6 cups chicken stock
2 potatoes, peeled & sliced
2 carrots, peeled & sliced
2 stalks celery, with tops
2 cups peeled & diced eggplant (about 1/2 of an eggplant)
1 medium onion, chopped
1 cup frozen yellow corn
2/3 cup canned roasted red pepper, diced
1/2 cup tomato sauce
1/2 cup shelled pistachios
1/2 cup roasted cashews
1/2 cup chopped fresh Italian parsley
1/4 cup lemon juice
1/4 cup butter
3 tablespoons sugar
1/2 teaspoon curry powder
1/2 teaspoon pepper
1/4 teaspoon thyme
1 bay leaf
dash marjoram
dash nutmeg
1. Combine all ingredients in a large pot over high heat.
2. Bring to a boil, then reduce heat and simmer for 4-5 hours
or until soup has reduced by more than half, and is thick and
brownish in color. It should have the consistency of chili.
Stir occasionally for the first few hours, but stir often in
the last hour. The edges of the potatoes should become more
rounded, and the nuts will soften. Serve hot.
Makes 4-6 servings.
---------------------------------------------------------------------------
*Mains*
Chicken Cacciatore
http://i6.photobucket.com/albums/y206/lilyng2000/mini-cooksillustrated015.jpg
4 chicken thighs
2 chicken breasts with skin and backbone, halved crosswise
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all purpose flour, for dredging
3 tablespoons olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 ( 28-ounce) can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves
Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.
------------------------------------------------------------------------
Curried Beef Stew
This beef stew is jazzed up with a little curry powder.
http://img174.imageshack.us/img174/8162/beefstewcur2rl4.jpg
INGREDIENTS:
1 pound lean beef, cut into small cubes
1/3 cup flour
1 scant teaspoon curry powder
1/2 teaspoon onion powder
1/2 teaspoon salt
dash pepper
2 tablespoons vegetable oil
2 ribs celery, sliced
1 medium onion, diced
3 cups beef broth
1 small to medium sweet potato, peeled and cut into small cubes
2 carrots, chopped
2 small to medium potatoes, peeled cut into small cubes
1/2 cup baby lima beans
1 can (14.5 ounces) tomatoes with juice
PREPARATION:
In a plastic food storage bag, combine cubed beef, flour, curry powder, ginger, onion powder, salt, and pepper; set aside. In a large saucepan, heat oil over medium heat. Add celery and onion; saute until just tender.
Add the beef and any excess flour, stirring well. If necessary, add a little more oil. Continue cooking, stirring, until beef is lightly browned. Add beef broth; cover and simmer for 30 minutes. Add sweet potato, carrots, potatoes, and lima beans. Cover and simmer for 30 minutes. Add tomatoes. Cover and simmer for 10 minutes longer.
Serves 4 to 6.
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Skillet Chicken With Apricots
Peaches can easily be substituted for the apricots in this tasty dish, or use canned apricots and less sugar.
INGREDIENTS:
1 scant tablespoon butter
1 cup diced apricots (about 4 apricots)
4 boneless chicken breast halves, or 1 pound chicken tenders
salt and pepper
juice and zest of 1/2 lime or small lemon
4 green onions
2 to 4 tablespoons minced green chile pepper, such as poblano or Anaheim
1/2 cup dry white wine
2 tablespoons brown sugar, packed
PREPARATION:
In a large skillet, melt butter over medium-low heat. Add diced apricots and cook, stirring, for 5 minutes. Pour apricots into a bowl and set aside.
Put chicken breast halves between sheets of plastic wrap.
Gently pound to flatten and to thin slightly. If using chicken tenders, it isn't necessary to flatten. Heat olive oil in the skillet over medium heat; add chicken pieces. Sauté for 4 minutes; turn and sauté for another 3 to 4 minutes, or until chicken is cooked through. Remove to a plate and set aside.
Slice the green onions, separating the green and the white. Set about 2 tablespoons of the green aside to use for garnish. Put the remaining sliced green onion in the skillet, along with the green chile pepper. Stir over medium heat for about 1 minute. Add lime juice and zest, white wine, and brown sugar. Stir to combine and let simmer for about 5 minutes, or until reduced by about 1/2. Stir in apricots and add chicken back to the skillet. Turn chicken to coat with the apricot mixture; cover and simmer for 1 minute, or until hot.
Serves 4.
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Curried Chicken With Rice
Chicken breasts with a tasty sauce made with apples, onions, curry powder, chutney, cream, dried cranberries, and chicken broth. A flavorful chicken curry recipe.
INGREDIENTS:
3 tablespoons butter
2 teaspoons curry powder
2 apples, peeled, cored, finely chopped
1/2 cup finely chopped onion
4 to 6 boneless chicken breast halves
2 tablespoons butter
2 tablespoons flour
1 cup chicken broth
1 cup milk or half-and-half
1/4 cup dried cranberries
2 tablespoons chutney (peach, mango, etc)
more curry powder, salt, pepper, to taste
PREPARATION:
Rinse chicken and pat dry. Put chicken between pieces of plastic wrap and gently pound with smooth side of meat mallet or rolling pin until slightly thinned and even thickness.
Melt 3 tablespoons butter in the skillet over medium-low heat; saute the curry powder, apple, and onion until tender.
Remove to a bowl. Add 2 tablespoons butter to the skillet; add chicken, increase temperature to medium, and saute until browned on both sides. Remove chicken breast halves. Stir flour into butter mixture until smooth; stir in the chicken broth. Stir in milk or half-and-half until thickened. Add the apple mixture back to skillet; stir in cranberries and chutney. Add more milk if needed to thin the sauce. Taste and add more curry powder, salt, and pepper, as needed. Add the browned chicken pieces to the sauce; cover and simmer for 10 to 15 minutes. Serve with hot cooked rice.
Serves 4 to 6.
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Pork Stew with Sweet Potatoes
This crockpot pork stew contains sweet potatoes, spices, garlic, onion, corn, bell pepper, and spicy Ro-tel tomatoes.
INGREDIENTS:
3 medium sweet potatoes, peeled and cut into 1 1/2-inch cubes
1 green bell pepper, cut into strips
1 cup whole kernel corn, frozen
1 medium onion, halved and thinly sliced
2 large cloves garlic, minced
1 1/2 pounds boneless pork shoulder, cut into 1-inch cubes
1 teaspoon chili powder
1/2 teaspoon ground coriander
1/2 teaspoon salt
2 cups water
1 can (10 ounces) Ro-Tel tomatoes, diced tomatoes with green chiles
1 cup frozen cut green beans, thawed
PREPARATION:
Place sweet potatoes, bell pepper, corn, onion, and garlic in slow cooker. Add pork cubes, chili powder, ground coriander, and the salt. Pour water and tomatoes over all. Cover and cook on LOW for 7 to 8 hours.
Add green beans the last 20 minutes.
Serves 6.
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Pork Sesame Fritter ( Mu Pan Tod Ngar )
http://img514.imageshack.us/img514/3324/porksesamefritterzv4.jpg
200 gms Sliced Pork Meat
3 Tablespoons Light Soy Sauce
1 Tablespoon Maggi Sauce
1/2 Teaspoon Salt
1/2 Teaspoon Sugar
1/3 Teaspoon White Pepper
1 Tablespoon Flour
4 Tablespoons Sesame Seeds
Oil For Deep Frying
Preparation
1. Clean the pork and dry.
2. Mix the pork with the light soy sauce, Maggi sauce, salt, sugar, and white pepper. Marinade for 15-20 minutes.
3. Mix the flour and a little water to make a thin batter.
4. Heat the oil.
5. Dip the pork in the batter, then cover with sesame seeds, and drop into the hot oil to cook.
Serve With
Thai Fragrant Rice
Chilli Sauce
Cucumber
Chinese Chicken and Corn Soup
4 green onions, finely minced (white parts only, but chop tops and reserve for garnish if desired)
2 teaspoons gingerroot, finely minced
1 tablespoon peanut oil
1 (15-16 ounce) can creamed corn
2 cups chicken stock or vegetable broth
2 tablespoons rice wine
1 1/2 tablespoons soy sauce
1/2 teaspoon white pepper
1/2 cup cooked chicken, diced
1 teaspoon sesame oil
1 egg, lightly beaten
In a saucepan, saute the onions and ginger in peanut oil until aromatic (a few minutes).
Add corn, stock, wine, soy sauce and pepper; simmer over low heat for about 10 minutes.
Mix in chicken and sesame oil, and bring just to a simmer.
Pour the egg slowly into the pan in a thin stream, stirring lightly with a fork to form strands.
------------------------------------------------------------------
Australian Pumpkin Soup
550 gms (1 lb.) peeled pumpkin pieces
1 peeled, chopped carrot
1 large chopped onion
1/2 oz. butter
2 1/2 cups chicken stock (or chicken stock cubes in water)
1/8 tsp. ground cloves
1/2 tsp. sugar
1 tsp. salt
2 1/2 cups milk
1 tsp. lemon juice
Cream, to taste
Fry onion gently in butter.
Add pumpkin, carrot, stock, cloves, sugar and salt.
Cook until vegetables are quite soft, adding milk as water evaporates.
Whizz in blender or push through a sieve.
Add lemon juice and reheat.
Serve in bowls with cream swirled on top
Serves: 4
-------------------------------------------------------------
Jimmys chicken & veggie soup
1 med chicken
3 carrots
1 potato
1 swede
1 turnip
1 parsnip
4 celery sticks
1 onion
2 cobs corn
3 chicken stock cubes
pkt chicken noodle soup mix
salt,pepper
Put 2 ltres of salted water in a large pot & bring to boil.
Add full chicken & stock cubes simmer for 40 mins
Remove chicken skin & debone.Shread chicken
Cut veges up fairly chunky & add to boiling water,add chicken
Simmer for 2 hrs& add chicken noodle soup mix
Salt,pepper to taste.
-----------------------------------------------------------------
Pea and ham soup
INGREDIENTS
1 cup chopped onion
2 carrots
4 celery sticks
1 swede
1 turnip
1 teaspoon vegetable oil
1/2 pound dried split greenpeas
1/2 pound yellow split peas
2 pounds bacon bones
1 cup diced ham
salt and pepper to taste
pinch of mixed herbs
DIRECTIONS
In a medium pot, saute onions in oil or bacon grease. Remove from heat and add split peas,herbs,bacon bones and chopped ham. Add enough water to cover ingredients,cut up veggies and add , season with pepper & parsley
Cover, and cook until there are no peas left, just a green liquid, 2 hours. While it is cooking, check to see if water has evaporated. You may need to add more water as the soup continues to cook.
Once the soup is a green liquid remove from heat, and let stand so it will thicken. Once thickened you may need to heat through to serve.
Careful with adding salt as bacon bones are very salty.
-------------------------------------------------------------------
The Soup Nazi's® Indian Mulligatawny Soup
4 quarts water (16 cups)
6 cups chicken stock
2 potatoes, peeled & sliced
2 carrots, peeled & sliced
2 stalks celery, with tops
2 cups peeled & diced eggplant (about 1/2 of an eggplant)
1 medium onion, chopped
1 cup frozen yellow corn
2/3 cup canned roasted red pepper, diced
1/2 cup tomato sauce
1/2 cup shelled pistachios
1/2 cup roasted cashews
1/2 cup chopped fresh Italian parsley
1/4 cup lemon juice
1/4 cup butter
3 tablespoons sugar
1/2 teaspoon curry powder
1/2 teaspoon pepper
1/4 teaspoon thyme
1 bay leaf
dash marjoram
dash nutmeg
1. Combine all ingredients in a large pot over high heat.
2. Bring to a boil, then reduce heat and simmer for 4-5 hours
or until soup has reduced by more than half, and is thick and
brownish in color. It should have the consistency of chili.
Stir occasionally for the first few hours, but stir often in
the last hour. The edges of the potatoes should become more
rounded, and the nuts will soften. Serve hot.
Makes 4-6 servings.
---------------------------------------------------------------------------
*Mains*
Chicken Cacciatore
http://i6.photobucket.com/albums/y206/lilyng2000/mini-cooksillustrated015.jpg
4 chicken thighs
2 chicken breasts with skin and backbone, halved crosswise
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all purpose flour, for dredging
3 tablespoons olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 ( 28-ounce) can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves
Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.
------------------------------------------------------------------------
Curried Beef Stew
This beef stew is jazzed up with a little curry powder.
http://img174.imageshack.us/img174/8162/beefstewcur2rl4.jpg
INGREDIENTS:
1 pound lean beef, cut into small cubes
1/3 cup flour
1 scant teaspoon curry powder
1/2 teaspoon onion powder
1/2 teaspoon salt
dash pepper
2 tablespoons vegetable oil
2 ribs celery, sliced
1 medium onion, diced
3 cups beef broth
1 small to medium sweet potato, peeled and cut into small cubes
2 carrots, chopped
2 small to medium potatoes, peeled cut into small cubes
1/2 cup baby lima beans
1 can (14.5 ounces) tomatoes with juice
PREPARATION:
In a plastic food storage bag, combine cubed beef, flour, curry powder, ginger, onion powder, salt, and pepper; set aside. In a large saucepan, heat oil over medium heat. Add celery and onion; saute until just tender.
Add the beef and any excess flour, stirring well. If necessary, add a little more oil. Continue cooking, stirring, until beef is lightly browned. Add beef broth; cover and simmer for 30 minutes. Add sweet potato, carrots, potatoes, and lima beans. Cover and simmer for 30 minutes. Add tomatoes. Cover and simmer for 10 minutes longer.
Serves 4 to 6.
-------------------------------------------------------------------------
Skillet Chicken With Apricots
Peaches can easily be substituted for the apricots in this tasty dish, or use canned apricots and less sugar.
INGREDIENTS:
1 scant tablespoon butter
1 cup diced apricots (about 4 apricots)
4 boneless chicken breast halves, or 1 pound chicken tenders
salt and pepper
juice and zest of 1/2 lime or small lemon
4 green onions
2 to 4 tablespoons minced green chile pepper, such as poblano or Anaheim
1/2 cup dry white wine
2 tablespoons brown sugar, packed
PREPARATION:
In a large skillet, melt butter over medium-low heat. Add diced apricots and cook, stirring, for 5 minutes. Pour apricots into a bowl and set aside.
Put chicken breast halves between sheets of plastic wrap.
Gently pound to flatten and to thin slightly. If using chicken tenders, it isn't necessary to flatten. Heat olive oil in the skillet over medium heat; add chicken pieces. Sauté for 4 minutes; turn and sauté for another 3 to 4 minutes, or until chicken is cooked through. Remove to a plate and set aside.
Slice the green onions, separating the green and the white. Set about 2 tablespoons of the green aside to use for garnish. Put the remaining sliced green onion in the skillet, along with the green chile pepper. Stir over medium heat for about 1 minute. Add lime juice and zest, white wine, and brown sugar. Stir to combine and let simmer for about 5 minutes, or until reduced by about 1/2. Stir in apricots and add chicken back to the skillet. Turn chicken to coat with the apricot mixture; cover and simmer for 1 minute, or until hot.
Serves 4.
-------------------------------------------------------------
Curried Chicken With Rice
Chicken breasts with a tasty sauce made with apples, onions, curry powder, chutney, cream, dried cranberries, and chicken broth. A flavorful chicken curry recipe.
INGREDIENTS:
3 tablespoons butter
2 teaspoons curry powder
2 apples, peeled, cored, finely chopped
1/2 cup finely chopped onion
4 to 6 boneless chicken breast halves
2 tablespoons butter
2 tablespoons flour
1 cup chicken broth
1 cup milk or half-and-half
1/4 cup dried cranberries
2 tablespoons chutney (peach, mango, etc)
more curry powder, salt, pepper, to taste
PREPARATION:
Rinse chicken and pat dry. Put chicken between pieces of plastic wrap and gently pound with smooth side of meat mallet or rolling pin until slightly thinned and even thickness.
Melt 3 tablespoons butter in the skillet over medium-low heat; saute the curry powder, apple, and onion until tender.
Remove to a bowl. Add 2 tablespoons butter to the skillet; add chicken, increase temperature to medium, and saute until browned on both sides. Remove chicken breast halves. Stir flour into butter mixture until smooth; stir in the chicken broth. Stir in milk or half-and-half until thickened. Add the apple mixture back to skillet; stir in cranberries and chutney. Add more milk if needed to thin the sauce. Taste and add more curry powder, salt, and pepper, as needed. Add the browned chicken pieces to the sauce; cover and simmer for 10 to 15 minutes. Serve with hot cooked rice.
Serves 4 to 6.
---------------------------------------------------------------------------------
Pork Stew with Sweet Potatoes
This crockpot pork stew contains sweet potatoes, spices, garlic, onion, corn, bell pepper, and spicy Ro-tel tomatoes.
INGREDIENTS:
3 medium sweet potatoes, peeled and cut into 1 1/2-inch cubes
1 green bell pepper, cut into strips
1 cup whole kernel corn, frozen
1 medium onion, halved and thinly sliced
2 large cloves garlic, minced
1 1/2 pounds boneless pork shoulder, cut into 1-inch cubes
1 teaspoon chili powder
1/2 teaspoon ground coriander
1/2 teaspoon salt
2 cups water
1 can (10 ounces) Ro-Tel tomatoes, diced tomatoes with green chiles
1 cup frozen cut green beans, thawed
PREPARATION:
Place sweet potatoes, bell pepper, corn, onion, and garlic in slow cooker. Add pork cubes, chili powder, ground coriander, and the salt. Pour water and tomatoes over all. Cover and cook on LOW for 7 to 8 hours.
Add green beans the last 20 minutes.
Serves 6.
----------------------------------------------------------------------------------
Pork Sesame Fritter ( Mu Pan Tod Ngar )
http://img514.imageshack.us/img514/3324/porksesamefritterzv4.jpg
200 gms Sliced Pork Meat
3 Tablespoons Light Soy Sauce
1 Tablespoon Maggi Sauce
1/2 Teaspoon Salt
1/2 Teaspoon Sugar
1/3 Teaspoon White Pepper
1 Tablespoon Flour
4 Tablespoons Sesame Seeds
Oil For Deep Frying
Preparation
1. Clean the pork and dry.
2. Mix the pork with the light soy sauce, Maggi sauce, salt, sugar, and white pepper. Marinade for 15-20 minutes.
3. Mix the flour and a little water to make a thin batter.
4. Heat the oil.
5. Dip the pork in the batter, then cover with sesame seeds, and drop into the hot oil to cook.
Serve With
Thai Fragrant Rice
Chilli Sauce
Cucumber