1 half stick of butter or vegetable oil
1 red bell pepper sliced and cut
1 bag of frozed Okra
1 large red Onion chopped
2 small cans of condensed cream of mushroom soup
2 lbs of assorted exotic mushrooms
1 box of chicken broth
1 box of vegetable broth
1 small pack of celery sliced
1-8 ounce pack of sour cream(optional)
First melt the butter, or use the oil in a large soup pot on high. Stirfry the peppers, onions, celery until medium cooked. Add a box of chicken broth, and bring to a boil. Next add all of the mushrooms, and the okra. Cook on medium heat for 5 minutes, then add the vegetable broth. Bring to a boil again, and add the condensed soups. Add sour cream if you desire to make it creamier. Last add salt, black crushed peppercorns to taste.
Voila!!! Presto!!! Magic Soup!!!
Bon Appetit!!!
serves 4-8 people
First melt the butter, or use the oil in a large soup pot. Next stirfry the celery, potatoes, and the onions on high. Cook until medium cooked. Add the corn soup into the pot and stir on high. Next add the condensed cheese soup and bring to a boil. Add the crab and the shrimp. Season with Old bay to taste, dried parsely, and basil, black crushed pepper, and kosher salt.
1/2 pack of dried shitake mushrooms, cut(stems removed)
1 pack of clear asian vermicelli noodles
1 bag of frozen small cold water shrimp
1 packet of Hon-Dashi fish stock powder
1/4 pack of dried seeweed cut
2 packs of fresh firm tofu cubed
2-3 boxes of chicken broth
Tamari soy sauce
First soak the dried mushrooms in a bowl of warm water until they are soft. Remove the stems(because they are too chewy). Cut the mushrooms into pieces is optional, cause some of them are large in size. Take the water the mushrooms were soaking in and the mushrooms, and pour the contents into a large soup pot. Add one box of broth, and bring to a boil. Add another box of broth, and again bring to a boil. Add the cut up dried seaweed, and the vermicelli noodles to the pot along with the frozen shrimp, and boil until the vermicelli noodles are tender, the seaweed is soft, and the shrimp is cooked. Add the fish stock to the pot, tasting the broth. Add as much as you like to taste. Last add the tofu, and simmer for 5 minutes on medium heat. Add the soy sauce to taste. Serve.
This stew was derived from an authentic Thai soup recipe, that I prepared. I thought that there could have been more vegetables in the original recipe to make it more hardy and balanced. The original recipe was tasty, so I would imagine that along with all the vegetables, it will be more of a success, and a meal by itself.
Vegetable or peanut oil
1-2 small orange habenero chili peppers sliced, and seeded
2-3 cans of coconut milk
1 cans of Green Curry paste
1 Eggplant, cut into cubes
1 pack of chicken breasts, cut into bite sized cubes
1 zuchinni, sliced
1 squash, sliced
1 cans of straw mushrooms
1 cans of small corn cobbs
2 small cans of water chestnuts, sliced
1 lime
1/2 of one big red onion, chopped
1 green pepper, sliced and cut
1 yellow pepper, sliced and cut
3-4 tablespoons of coconut sugar.
Fish sauce to taste
First stirfry the whole can of green curry paste, with the habeneros in the oil in a large pot on high, until fragrant. Add 2 cans of coconut milk and bring to a boil. Next add the chicken cubes and onions until they are cooked, along with considerable amount of lime juice. Next add green and yellow peppers, and the eggplant. Add the rest of the coconut milk and bring to a boil. Add corn cobbs, water chestnuts, and straw mushrooms, and all of the water contained in the cans. Add fish sauce, and coconut sugar to taste. Let cook until all of the vegetable are cooked. Serve over a bowl of rice.
Peanut oil
3 tbs. of minced ginger
1 med. red onion chopped
1 can of asian red curry paste
1-2 small habenero chilis sliced and seeded
1 of each, green, red, and orange bell peppers, sliced and cut
2 cans of coconut milk
2 lbs. of cubed chicken breasts
1 lime
1 can of pinapple chunks unsweetened with liquid
1/2 cup of orange juice
1/2 cup of shredded coconut
First stirfry the curry paste, ginger, and the habeneros in the peanut oil until fragrant. Next stirfry the onions, all the peppers, and the chicken until medium cooked. Add the 2 cans of coconut milk and orange juice, and bring to a boil. Add the lime juice, the shredded coconut, and pineapple chunks and simmer on medium heat until sauce thickens. Serve over white rice.
Peanut oil
1/4 chopped shallots
1/4 chopped scallions
2 tbs. of minced ginger
1-2 habeneros sliced and deribbed(depending how hot you want it
2 eggs(lightly beaten)
2 tbs. minced garlic
3-4 small bundles of Beanthread noodles
2 cans of straw mushrooms with liquid
1 bundle of fresh white asparagus cut
1 (16 oz.)can of crab claw meat
1/4 cup of cilantro chopped
2-3 boxes of Chicken broth
Fish sauce
Black pepper
Salt
First stirfry the ginger, garlic, shallots, scallions and habeneros in the oil in a large soup pot. Next add the asparagus, and stirfry until mostly cooked. Add one box of broth and bring to a boil. Add the crabmeat, and the mushrooms, and cook on medium heat for five minutes. Add another box of broth and bring to a boil. Add the beaten eggs and stir frequently until eggs are cooked. Next Add the noodles and the cilantro. Last add the fish sauce, black pepper, and salt to taste. Serve. Garnish with fresh bean sprouts, sliced fresh jalapenos, and lime.
There was a resuarant and bar in the city on Cherry Street, and 15th in chinatown called "Vietnames Palace". There food was delicious, and there prices were reasonable. While we waited for a table we sat at the bar and ordered one of there specialty martinis. One of them was a ginger martini. The trick is to infuse the vodka with fresh ginger I believe and that is what I did.
4 oz. Ginger infused vodka
1 splash Ginger syrup
1 splash just enough for color Cream of Casis
First take a big bottle of decent vodka, and grate some ginger, preferably enough to fill the bottom of the bottle about an 2 inches. Let infuse for at least 3 days to a week.
Next to prepare ginger syrup chop up six big ginger roots, and put them in a pot. Add enough water to fill 1/3 of a large pot. Bring to a boil then simmer for about an hour until the water boil down by half, and the water turns a nice brown. You can tell just by looking at it that it's almost done. Add the ginger broth into jars halfway(put metal spoons in the jars before pouring otherwise the jar may break from the heat), and then fill the rest of the way with honey(or sugar). The ginger syrup is done.
Got the idea from a mexican restuarant I used to go to in Norristown. They closed down, so I couldn't get that soup anymore. So I recreated it as close to how I remembered it with a few deviations. I thew some bok choy, and korean chili sauce. But used plenty of jalapenos.
2 small yellow onions chopped
olive oil
8 large jalapenos sliced and seeded
1.5 lb of chicken breasts cut into small pieces
2 large red bell peppers sliced and cut
5-6 medium ripe vine tomatoes cut coarsley
1 can of rotel dice tomatioes, and chilis
1 bunch of bok choy sliced
1 pack of baby bella mushrooms sliced
3 tbs of Sriracha chili sauce
3 boxes of chicken broth
1/4 cup of chopped fresh cilantro
Salt to taste
First fry the onions, all the peppers, and chicken at the bottom of the pot with the olive oil on high until for 6 minutes until semi cooked, and then add the dice tomatios, and the can of rotel. Add one box of broth, and bring to a boil for 5 minutes. Slowly add more of the broth as it boils, and add the bok choy. After the second of box of broth is added bring to a boil then add the mushrooms, and then the chopped cilantro. Let simmer on high, and add the chilli sauce, and the last box of broth if needed. Salt to taste. Serve with fried corn tortillas on the side, shredded optional to put in soup.
When I used to work at El Torito's "Casa Maria" restuarant I used to observe some of the dishes that went out into the dining room. Verde sauce has always been one of my favorites. It is tangy, and a very fruity taste. Beef is easy to work with so I used that instead of chicken.
1.5 lbs of ground beef
1 pack of low salt taco seasoning
1 can of rotel diced tomatos and chilis
1 can of yellow corn
1 cup of spinach or some other leafy greens
1 can of light or dark red kidney beans
1 pack of soft corn torillas
1 large can of green enchilada sauce.
1 bag of shredded mexican blended cheese
First put the beef in a large frying pan, and add the taco seasoning. Cook of medium to high heat, and stir frequently. Add the can of diced tomatos and chilis. Add the yellow corn, leafy greens, kidney beans into the mixture. Cook all of the ingredients until the juice cooks down to nothing. Next step is to get a large baking pan, and start to fill the corn torillas with the mixture. Place the folded ends of the tortillas face down. Fill the tray completely with the filled tortillas, then add the whole can of sauce, spreading it evenly over top of the enchilada shells. Next throw cheese over the whole tray of enchiladas. Bake at 350 degrees until the cheese is thoroughly melted, and the sauce starts to dry slightly.
When we had the summer heat me and my girlfriend decided that since vegetables were cheap we would do this gazpacho thing. And I have been waiting to recreate what I remember from working at the New Mexico grille in the city. There gazpacho was great. The trick is to bring out the tang with a hot sauce or peppers. This recipe was my first try.
makes one pot of soup
8 vine ripe tomatoes
2 large cucumbers
2 large green bell peppers
4 jalapenos
1 large red onion
1 lemon
1/4 cup of chopped fresh cilantro
Picante hot sauce
Salt
First cut all of the vegetables into pieces then put them in a processor and then add them to the pot. Once the pot is filled with the processed vegetables, process the lemon, and stir it into the mixture. Chop the cilantro and stir in as well. Add the picante hot sauce and salt to taste. The end result should be tangy, and have a nice kick to it. Serve chilled
This bag of seafood is a great way to make a seafood soup very easily, instead of buying many bags of different kinds of seafood individually. Cause that means money$$$$$. You can get a bag of this sort at your local food store for about 4.99. Very cheap. I use this type in many of these recipes because it is so easy.
Makes one large pot of soup. Makes 8-10 servings
peanut oil
2 tbs of minced ginger
1 med. red onion chopped
4 sm. potatoes chopped
1-2 habenero chilis seeded and sliced(depending on how hot you want it)
1 green bell pepper sliced
1 cup of bean sprouts
1 lb. of mixed frozen seafood
1 pack of baby bella mushrooms sliced
1/2 bag of frozen okra
4 med. vine ripe tomatos coarsely chopped
3 sm bundles of beanthread noodles
2-3 boxes of chicken broth
Salt
First stirfry the ginger, the habeneros in the oil for a few minutes until fragrant. Add the onions, potatos, and the peppers and stifry until med. cooked. Add one box of broth and bring to a boil. Add the tomatos, the bean sprouts, and the okra and simmer on medium heat until the broth turns red. Add one more box of broth and bring to a boil again, adding the noodles and the mushrooms. on medium heat cook the ingredients, and then add lastly the chopped cilantro. Add more broth if desired. Salt to taste. Serve.
makes one large pot of soup. Makes 8-10 servings
Peanut oil
2 tbs. of minced ginger
2 tbs. of minced garlic
1-2 habenero pepper seeded and sliced(depends how hot you want the soup)
2 green bell peppers sliced and cut
2 sm. onions chopped
4 med. vine ripe tomatos coarsely chopped
5 stalks of bok choy sliced
1 can of baby corn
1 pack of baby bella mushrooms sliced
1 lb. of mixed frozen seafood frozen
2 tbs. of sracha chili sauce
2-3 boxes of chicken broth
3-4 small bundles of beanthread noodles
1/4 cup of chopped cilantro
Salt
First stirfry the ginger, garlic, and habenero in the oil on high until fragrant. Next add the onions, and peppers, and stirfry until medium cooked. Add one box of brotha and bring to a boil. Add the tomatos and the bok choy. Cook for 5 minutes then add another box of broth and bring to a boil. Add the seafood, the mushrooms, and the noodles. Cook until seafood is done, then add the cilantro, chili sauce, and salt to taste. Serve.
Makes one large pot of soup. Makes 8-10 servings
peanut oilFirst stirfry the ginger, the whole can of curry paste, and the scallions in a large pot on high in the oil until fragrant. Next stirfry the onions, the peppers, the potatos until medium cooked. Add one box of broth and bring to a boil, add the tomatoes, and the okra and cook for 5 minutes on high. Next add another box of broth and bring to a boil. Add all the fish, and cook until fish is done. Add the mushrooms and the beanthread noodles, simmering on medium heat. Last add the chopped cilantro, and more broth if desired. Salt to taste. Serve.
Makes one medium to large pot of soup
Peanut Oil
1 can of red curry paste
3 large jalapenos cut, and seeded
2 yellow onions chopped
1 large yellow bell pepper sliced
4 yellow potatos coarsely chopped(or one big bunch of bok choy, chopped)
4 vine ripe tomatos coarsely chopped
1 can of baby corn
2 small cans of sliced water chestnuts
1 pack of sliced baby bella mushrooms
1 bag of frozen mixed seafood
1/2 bag of frozen cold water shrimp
2-3 small bundles of bean thread noodles
2 boxes of Chicken broth
1/4 cup of chopped cilantro
First stirfry the whole can of curry paste, and the jalapenos in the oil, in a medium soup pot on high until fragrant. Add the potatos(or the bok choy in the second stage of the soup), onions, and peppers, and stirfry until medium cooked. Add the tomatos until medium cooked. Add one box of chicken broth, and bring to a boil. Add the water chestnuts, and the baby corn with the water. Bring to a boil again and add the seafood, and the mushrooms. Add one more box of broth, and bring to a boil. Add the bean thread noodles. Cook until done. Last add the cilantro and stir in, and let sit. Salt to taste, Serve.
(The 1 lb. bag of mixed seafood can be found in the frozen seafood section at Giant food markets. Along with the cold water shrimp)
(You cannot find the curry paste in a regular supermarket. You have to go to an asian market to find this stuff. Indian curry paste is not the same, so don't substitute it for asian Thai curry paste ok.)
(Here is an idea add one can of coconut milk to make it more exotic.)
(Things to add to the soup to give it more flavor:Ground black pepper, Sriracha chili sauce, fish sauce, soy sauce, etc. But I dare say that the soup is strong in taste as it is.)
(This dish is slowly evolving into one of my favorite Curried saucy dishes.)
Serves 8
Peanut oil
1 can of green curry paste
3 cloves of garlic minced
2 yellow onions chopped
3 red tomatoes diced
2 cans of Rotel diced tomatoes and chiles
2 colorful bell peppers sliced
1 can of coconut milk
6 tilapia filets cut into bite sized pieces
2 tablespoons of Sriracha chili sauce.
First stir fry the whole can of curry paste, and the garlic in the oil on high until fragrant. Next add the onions, and peppers and cook for 3 minutes. Then add the canned, and fresh tomatoes to the pot, and cook until medium cooked. Add the can of coconut milk and bring to a boil. Add the tilapia, and stir. Simmer. Cook until fish is cooked and sauce thickens. Add crushed pepper, chili sauce, and salt to taste. Serve over Red rice.
(The only other vegetable that I can think of that would have made this dish would be squash, and zucchini, sliced. or water chestnuts sliced.)
(Note that the sauce thickens the next day in the refrigerator, and that when the fish is cooked it breaks up into the sauce.)
Serves 4 people
peanut oil
3 heaping tbs. of curry paste(yellow or Red)
1/4 of green scallions
1 large green bell pepper sliced
2 sm. yellow onions
1 can of Rotel diced tomatos and chilis
2 sm. tomatos chopped coarsely
4 stalks of bok choy sliced
1 can of coconut milk
1/4 cup of chopped cilantro
4 tilapia filets cut into small pieces
1 cup of red rice
First stirfry the curry paste and the scallions in the oil on high until fragrant. Then add the onions, peppers, and bok choy and stirfry until medium cooked. Add the can of coconut milk, bring to a boil, then add the can of diced tomatos and chilis and the fresh tomatos, and simmer on medium heat. Add the fish, and cook until done. Last add the cilantro. Serve over Red Rice. Serve.
Serves 4 people
peanut oil
1 tbs of minced ginger
1 tbs of minced garlic
Indian Curry paste
1 large green bell pepper sliced and cut
1 med. yellow onion chopped
1/4 cup of cashews
4-6 whiting filets cut into small pieces.
2 tbs. cumin
First marinate the filets in a large bowl with enough curry paste to cover the filets, and let sit in the refrigerator over night.
The next day first stirfry the garlic, ginger, and the cumin in the oil in a skillet until fragrant. then add the cashews, the onions, and peppers and simmer until the vegetables are soft.
Along side of this cook the filets in a pan with all of the curry paste, and stirfry until the fish is cooked. Next add the filets with all the paste into the skillet with the vegetables and cashews and simmer until they are all cooked together. Serve with Rice. Serve.
(You can substitute the whiting with tilapia for a higher quality dish)
Canned chinese vegetables such as these are essential in the ingredients of some of these asian soups. They are available at your local grocers. Water chestnuts tend to be in smaller cans, and baby corns in bigger.
Makes one large pot of soup. Makes 8-10 servings
Peanut oil
1/4 cup of chopped scallions
3 large jalapenos sliced and seeded
2 sm cans of bamboo shoots
2 sm cans of water chestnuts sliced
2 cans of straw mushrooms
1 can of baby corn
2 green peppers sliced and cut
1 yellow onion chopped
1 small pack of snow peas
1 cup of bean sprouts
5 stalks of bok choy sliced
2-3 boxes of chicken broth
1 lb. of frozen mixed seafood.
1 dash of soy sauce
1 dash of fish sauce
Salt to taste
First fry the jalapenoes and the scallions in a large pot in the oil on high until you smell the heat of the peppers. Next stirfry the peppers and onions until medium cooked. Add a box of broth and bring to a boil. Add the snow peas and the bok choy, and cook for a few minutes. Add another box of broth then bring to a boil, and add all of the canned vegetables. Add the seafood mix, and the bean sprouts, and cook until done. Add more broth if needed. Add the soy sauce, the fish sauce, and salt to taste. Serve.
(If you want to keep the snow peas from getting browner in the soup, add them later in the process to retain their green color.)
Serves 4 people
Peanut oil
1/4 cup chopped scallions
2 tbs of minced ginger
1 yellow onion chopped
1 medium tomato diced coarsely
1 box, and 1 can of chicken broth
3 eggs, and one yolk beaten
Salt to taste.
First stirfry the ginger, and the scallions in a small pot until fragrant. Add the tomatos, and the onions and stifry on high for a few minutes. Add the chicken broth, and bring to a boil. Add the beaten eggs, and stir frequently. Cook until done. Salt to taste. Serve.
Serves 4 people
Peanut oil
1/4 cup scallions
2 tbs. of fresh minced ginger
1 tomato dice coarsely
1 small yellow onion chopped
1-2 pack of baby bella mushrooms sliced
9 oz. pack of udon noodles.
2 boxes chicken broth
Salt to taste
First stirfry the scallions, and the ginger in the oil until fragrant. Next add the tomatos, and onions on high for a few minutes. Add one box of chicken broth and bring to a boil. Add the noodles, and the mushrooms. Add the rest of the broth, and bring to a boil. The noodles should be tender, and the mushrooms cooked. Salt to taste. Serve.
Serves 8-10 people
Peanut oil
1/5 cup of dried hot jalapenos
2 tbs. of fresh minced ginger
4 tomatos diced coarsely
1 can of rotel diced tomatos, and chilis
2 yellow onions chopped
1 green bell pepper sliced and cut
2 pack of baby bella mushrooms sliced
12 oz. of fresh water frozen water shrimp
9 oz. pack of udon noodles.
2 small cans of water chestuts whole
2 boxes of College Inn Thai curry chicken broth, (or substitute with
1 can of coconut milk, and one can of thai red curry paste, and 2
boxes of normal broth)
First stirfry the onions, peppers, dried jalapenos, ginger,(and one can of the curry paste if applicable) on high til medium cooked and fragrant, (add the cocunut milk if applicable)add one box of the broth and bring to a boil. Add all of the tomatos(with chilis) and cook on high. Put in the udon noodles, and add one more box of broth. Bring to a boil again and add the water chestnuts, and all of the mushrooms. Cook until the noodles and vegetables are cooked and tender. Serve.
Serves 5-8 people
Peanut oil
1/4 cup of dried hot jalapenos
(or use 5-8 hot fresh jalapenos depending on how hot you want it. Sliced, and seeded)
2 yellow onions chopped
2 green bell peppers sliced and cut
4 tomatos diced coarsely
2 can of rotel diced tomatos, and chilis
2 cans of yellow corn
2 cans worth of black beans(canned or dried)
2 cans worth of red kidney beans(canned or dried)
4 cups of fresh kale greens
1 box of chicken or Vegetable broth
First step is to soak the beans in water or beer overnight if applicable. If dried beans are used they will have to cook longer than regular canned beans.
First step is to stirfry the onions, peppers, and the jalapenoes in the peanut oil until medium cooked and spicy fragrant on high. Next add all of the tomatos fresh, and canned into the pot. Add one box of broth and bring to a boil. Add all of the beans, kale, and corn to the pot. Keep on high for a while so that the beans cook. Keep on medium heat, and let simmer until the beans are tender, and the liquid cooks down a little. It's up to you how brothy the chili is. Also the whole process may take an hour if you used the dried beans. It may take a shorter time if beans are canned. Keep that in mind.
If you want the chili hotter try using a habenero pepper.
Serves 3-4 people
I teaspoon of curry powder
1 dash of powdered ginger
2 tbs. of sriracha chili sauce
1/2 can of coconut milk
3 tbs. of brown sugar
1 tbs. of salt
1 box of chicken broth
8 cups of fresh pumpkin
First boil the fresh pumpkin in the chicken broth on high for five minutes, or until it darkens. Then strain the cooked pumpkin, pouring the broth into another pot. Take the cooked pumpkin and put it in a processor, and puree it. Then pour the processed pumpkin back into the broth. Add all the ingredients(spices, coconut milk, and everything)into the pot and stir frequently on medium heat. Cook until broth thickens. Serve with Cinnamon sprinkled on top.
