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- Posted by elimam
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Prep Time 15 minutes Cook Time 45 minutes Servings servings
Ingredients- 6 cups water
- 1 can kidney beans
- 3 tablespoons Extra Virgin Olive Oil
- 2 onions chopped
- 2 potatoes peeled and cubed
- 3 tablespoons chicken bouillon powder
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon cayenne pepper (optional)
- 2 teaspoons curry powder
- 2 tablespoons soy sauce
- 1/2 cup whole milk
- 1/2 cup half-and-half
- 1/2 cup dry potato flakes
- 1/4 cup chopped green onions
Prep Time 15 minutes Cook Time 45 minutes Servings servings
Ingredients- 6 cups water
- 1 can kidney beans
- 3 tablespoons Extra Virgin Olive Oil
- 2 onions chopped
- 2 potatoes peeled and cubed
- 3 tablespoons chicken bouillon powder
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon cayenne pepper (optional)
- 2 teaspoons curry powder
- 2 tablespoons soy sauce
- 1/2 cup whole milk
- 1/2 cup half-and-half
- 1/2 cup dry potato flakes
- 1/4 cup chopped green onions
Instructions-
In a medium-size cooking pot, add water and white kidney beans and bring to boil. Reduce heat and simmer for 15 minutes.
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In a frying pan, sautéed onions in olive oil until lightly brown.
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To cooking pot, add potatoes, sautéed onions, chicken soup base, turmeric, black pepper, white pepper, cayenne pepper, curry powder, and soy sauce, and cook until potatoes are tender.
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Add whole milk and half and half cream and bring back to boil. Add instant potato flakes, stirring until well blended. Adjust seasonings to taste. Garnish with chopped chives or green onions.
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- Posted by elimam
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Prep Time 15 minutes Cook Time 30 minutes Servings servingsIngredients- 1 ounce dried brown seaweed
- 1/4 pound beef top sirloin minced
- 2 teaspoons Extra Virgin Olive Oil
- 1 1/2 tablespoons soy sauce
- 1 teaspoon salt or to taste
- 6 cups water
- 1 teaspoon minced garlic
Prep Time 15 minutes Cook Time 30 minutes Servings servingsIngredients- 1 ounce dried brown seaweed
- 1/4 pound beef top sirloin minced
- 2 teaspoons Extra Virgin Olive Oil
- 1 1/2 tablespoons soy sauce
- 1 teaspoon salt or to taste
- 6 cups water
- 1 teaspoon minced garlic
Instructions- Soak seaweed in water to cover. When soft, drain, and cut into 2 inch pieces.
- Heat a saucepan over medium heat; add beef, olive oil, 1/2 tablespoon soy sauce, and a little salt, and cook for 1 minute. Stir in seaweed and remaining 1 tablespoon soy sauce; cook for 1 minute, stirring frequently. Pour in 2 cups water, and bring to a boil. Stir in garlic and remaining 4 cups water. Bring to a boil, cover, and reduce heat. Simmer for 20 minutes. Season to taste with salt.
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- Posted by elimam
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Prep Time 15 minutes Cook Time 20 minutes Servings servingsIngredients- 1 pound ground pork
- 1 egg
- 1 tablespoon cornstarch
- 2 teaspoons sesame oil
- 1 tablespoon minced fresh ginger root
- 1/4 teaspoon monosodium glutamate (MSG) (optional)
- 1 teaspoon salt
- 2 green onions chopped and divided
- 1 tablespoon Extra Virgin Olive Oil
- 1 head napa cabbage, cored and cut into chunks
- 2 cups low-sodium chicken broth
- 2 cups water or as needed
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
Prep Time 15 minutes Cook Time 20 minutes Servings servingsIngredients- 1 pound ground pork
- 1 egg
- 1 tablespoon cornstarch
- 2 teaspoons sesame oil
- 1 tablespoon minced fresh ginger root
- 1/4 teaspoon monosodium glutamate (MSG) (optional)
- 1 teaspoon salt
- 2 green onions chopped and divided
- 1 tablespoon Extra Virgin Olive Oil
- 1 head napa cabbage, cored and cut into chunks
- 2 cups low-sodium chicken broth
- 2 cups water or as needed
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
Instructions- Mix the ground pork, egg, cornstarch, 2 teaspoons of sesame oil, ginger, monosodium glutamate, salt, and half of the chopped green onions together in a bowl. Use your hands to mix until the ingredients are evenly distributed. Set aside.
- Heat the olive oil in a wok or large skillet over high heat. When the oil is hot, fry the napa cabbage, stirring constantly, until cabbage begins to wilt, 2 to 3 minutes. Pour in the chicken broth, water, and soy sauce. Bring to a boil, then lower the heat to medium.
- Use a spoon to form the meat mixture into 1 inch balls. Drop them into the boiling soup. When the last ball has been added, cover with a lid and simmer for 10 minutes. Taste, and adjust salt before serving. Garnish with remaining green onions and a drizzle of sesame oil.
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- Posted by elimam
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Servings servingsIngredients- 2 skinless, boneless chicken breasts cut into cubes
- 1/2 teaspoon Extra Virgin Olive Oil
- 1/2 teaspoon minced garlic
- 1/4 teaspoon ground cumin
- 2 cans chicken broth
- 1 cup frozen corn kernels
- 1 cup chopped onion
- 1/2 teaspoon chili powder
- 1 tablespoon lemon juice
- 1 cup chunky salsa
- 8 ounces corn tortilla chips
- 1/2 cup shredded Monterey Jack cheese (optional)
Servings servingsIngredients- 2 skinless, boneless chicken breasts cut into cubes
- 1/2 teaspoon Extra Virgin Olive Oil
- 1/2 teaspoon minced garlic
- 1/4 teaspoon ground cumin
- 2 cans chicken broth
- 1 cup frozen corn kernels
- 1 cup chopped onion
- 1/2 teaspoon chili powder
- 1 tablespoon lemon juice
- 1 cup chunky salsa
- 8 ounces corn tortilla chips
- 1/2 cup shredded Monterey Jack cheese (optional)
Instructions- In a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice, and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
- Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.
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Aug 1, 2016