Muligatawny Soup

Post coming soon.

Muligatawny Soup

Prep Time30 mins
Cook Time2 hrs
Course: Main Course

Ingredients

  • 2 lbs Chicken, cut in small pieces
  • 2-3 cloves garlic
  • 3-4 tbsp olive oil
  • 1 Medium onion, chopped
  • 1 Carrot, chopped
  • 4 Celery stalks, chopped
  • 1 Green pepper, chopped
  • 4 Medium tomatoes, chopped
  • 7 c Chicken broth
  • 1 tsp Curry powder, or to taste
  • Salt & pepper to taste

Instructions

  • Brown chicken in soup pot. Remove and set aside.
  • Saute onions, carrot, celery, pepper and garlic until soft.
  • Remove from heat and add curry, tomatoes and stock.
  • Return to heat, heat to boiling and simmer for 1.45 hours, stirring occasionally. Vent the lid during last 30 minutes to thicken the broth.

Leave a Reply

Your email address will not be published. Required fields are marked *

Hot & Sour Soup

Post coming soon.

Hot & Sour Soup

Prep Time30 mins
Cook Time1 hr
Course: Main Course
Cuisine: Chinese

Ingredients

  • 2-3 tbsp Olive oil
  • 2 Boneless chicken breasts, chopped
  • 3-4 cloves Minced garlic
  • 1 Tbsp Asian garlic chili paste
  • 2 Tbsp Vietnamese fish sauce
  • 1 Small onion, thinly sliced
  • 1 can Sliced water chestnuts
  • 1/2 cup Fresh bean sprouts
  • 1 cup Sliced shiitake mushrooms
  • 1 cup Sliced reconstituted tree ear mushrooms
  • 1/2 pkg Med-firm tofu, cut in small blocks
  • 3-4 Tbsp Soy sauce or Tamari sauce
  • 4-6 cups Water or chicken stock
  • Lemon juice or rice vinegar, to taste
  • Cornstarch (or egg yolk) to thicken

Instructions

  • Toss chicken with garlic, chili and fish sauces and let sit for 15 minutes
  • Fry chicken in olive oil until firm, add other ingredients except for tofu, cornstarch and lemon juice or vinegar.
  • Cover and simmer for 45 minutes, then add in the tofu, juice/vinegar and thickener. Adjust other flavors to your taste (fish sauce, chili sauce).

Leave a Reply

Your email address will not be published. Required fields are marked *

Bruschetta

Bruschetta is an Italian side dish or appetizer made with fresh tomatoes, basil, and just a few other ingredients. It’s full of the flavors of summer, bright and very savory. Make sure to use Roma tomatoes, as regular tomatoes have too much liquid in them.

I once sat eating Bruschetta on toast at a small sidewalk restaurant across from the Coliseum in Rome. It was not as good as this recipe. But the view made up for it.

Bruschetta

Tangy yet sweet, with fresh full bodied flavor! This appetizer is best made with homegrown tomatoes, as they have the most flavor. I love to toast my homemade Einkorn sourdough bread, add some butter and let guests spoon the brushetta on top themselves. NOTE: Use plum tomatoes if you can. If using any other tomatoes, drain the extra juice out of them after chopping so you don't end up with a soggy mess!
Servings: 8 people

Ingredients

  • 1 lb Tomatoes chopped. See note above.
  • 1/3 cup fresh basil chopped
  • 2 cloves fresh garlic pressed
  • 1 TB balsamic vinegar
  • 1 tsp olive oil
  • salt & pepper to taste
  • bread sliced and toasted, brushed with butter

Leave a Reply

Your email address will not be published. Required fields are marked *