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Book of the Month


July 2018
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Miniature Chicken Patties with Orange & Tarragon in an Orange, Garlic, Ginger, Sesame Broth

Miniature Chicken Patties with Orange & Tarragon;

16 Ounces, Ground Chicken

8 Ounces, Smokey Bacon, Fine Diced, Throw Bacon in Freezer for 20 minutes for ease of dicing

1 or 2 Teaspoon, Navel Orange, Zest, Finest Chop

1 or 2 Teaspoon, Tarragon, Fresh, Finest Chop

2 to 3 Tablespoon, Black Sesame Seed

1 or 2, Dry Thai Bird Eye Chili Pepper, Finest Crush

1 Teaspoon, Thyme, Finest Chop

1 Tablespoon, Shallot, Finest Dice

1 Tablespoon, Garlic, Finest Dice

Salt & Pepper, to Taste

Dash, Nutmeg

3 or 4 Tablespoon, Toasted Sesame Oil (For Frying)

Put all ingredients except Toasted

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Pastrami & Sweet Red Belle Pepper in a Mustard & Soy Broth

1 Large, Red Onion, Sliced Extra Thin, Use Your Mandoline

1 Large, Sweet Red Belle Pepper, Thin Julienned

8 Ounces, Pastrami, Thin Sliced then Julienne Into Thinnest Strips

1/4 Cup, Sun Dried Tomato, Fine Chop

8 Ounces, Sugar Snap Peas, NSA

2 or 3 Glove, Garlic, Finest Chop

2 Cups, Beef Broth

2 Cups, IPA Style Beer

3 or 4 Tablespoon, Soy Sauce

3 or 4 Tablespoon, Spicy Brown Mustard

1 Teaspoon, Thyme, Fine Chopped

3 or 4 Glugs, Olive Oil

8 Ounces, Dry ‘Hakka’ Style Flat Noodles, Any Brand or Type Broad Noodle Will Work

Salt & Pepper

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Creamy Spicy & Sour Asparagus Soup

3 Cups, (divided, 2 cups & 1 cup), Asparagus, cleaned and broke in about 1 inch pieces1 Cup, Sweet Red Belle Pepper, medium course chop4 Cups, Water (to boil the Asparagus)One 14 Ounce, Can Coconut Milk, UnsweetenedI LIKE SPICY< SPICE, Add the following ingredients according to your own taste2 to 3 Tablespoons, Ginger, finest chop2 to 3 Tablespoons, Garlic, finest chop2 to 3 Tablespoons, Shallot, finest chop2 to 3 Tablespoon, Tarragon, finest chop3 or 4 Thai Dry Bird Eye Pepper, finest crushed, An Asian Food Store should have these, they are milder than you would think!1 Large, Lemon, zest

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Citrus & Sesame Chicken Soup in the Style of The Kingdom of Thailand

(Thai Style Chicken Soup)

16 Ounces, Boneless Chicken Thigh, Cut into Thirds

1 Each, Large, Green, Yellow & Orange Sweet Belle Pepper, Course Chopped

1 Large, Yellow Onion, Course Chopped

1 Large Bunch, Green Top Onion, Course Chopped

3 or 4 Cloves, Garlic, Course Chopped

1 Large, Lemon, Zest & Juice

1 Large, Orange, Zest & Juice

1 Large, Lime, Zest & Juice

2 Tablespoons, Ginger, Fine Chopped

2 to 3 Tablespoons, Lemon Grass, Course Chopped and placed in a Tea Ball/ Infuser

2 or 3 Tablespoons, Chili Garlic Paste

Two 14 Ounce Cans, Coconut Milk

2 Quarts, Chicken Broth (I always have

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Smokey Spicy Carrot & Peanut Soup

As everyone has heard, ‘ The coldest Winter I ever spent was a Summer  in San Francisco.’ that’s constantly misquoted & misattributed. However it is very true! This Smokey Spicy Carrot & Peanut Soup is perfect for a light Summer dinner, whether you live where Summer is cold or hot! Enjoy!

2 Pounds Carrots, cleaned and cut into small pieces

2 Large Onions, Sliced thin and chopped

2 Cloves Garlic, crushed

1 Small Habanero pepper, chopped fine

2 or 3 Fingers thickness of Fresh Thyme, tied in a bundle

7 ounce Can Chipotle Peppers in Adobo Suace

10 Cups Water

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Chicken Dumpling Soup:

This is what I made out of my chicken stock, it is a bit hardy but really wonderful to the taste buds and keep you warm!

1 ½ quart of stock (homemade is the best but store bought is perfect) A glug or two of olive oil 1 white or yellow onion diced 2 garlic cloves diced 2 carrot sticks diced 2 celery stocks diced Sprig or two of fresh thyme 1 bay leaf 1 12 oz. can of diced tomatoes 2 cups shredded chicken (from making stock?) if you don’t have some see below * Dumplings (see below)

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Chicken Stock from Leftovers

Shae and I bought a roasted chicken at the store the other night for an easy dinner, we did not finish it and there it sat.  I was going to have leftovers but never quite got around to it.  I really did not want it to go to waste so what did I do?  I made chicken stock out of it!  Didn’t hurt I had carrots and celery that I wanted to use up before they went bad too.

ready to stew for a while

This is an easy way to make homemade stock out of leftover chicken

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Chicken Wild Rice Soup:

Although wild rice is not directly related to Asian rice it is a close cousin.  It is really healthy containing a lot of potion, B vitamins and diet fiber.  To learn more go here.

This version is a much healthier version since it used a margarine spread substitute that is made with yogurt.  Because of the yogurt spread there is no compromise to the flavor, creaminess or richness of the soup, just a lack of a lot of trans-fats.  Feel free to go back for seconds!

1 medium onion, chopped 2 celery ribs, diced 2 carrots, diced ½

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Chicken Fennel Soup

This is a simple slow cooking soup that only gets better with time and packs a punch of flavor.  I love to make this on cold rainy or snowy days where I get it going and let it slowly cook down for hours as I watch football or putz around the house.  Oh and if picky Shae loves this you know it is good, it is one of her all time favorites!

First off, what is fennel?  Fennel is a plant with a bulbous bottom with fine green frowns that look a lot like dill’s frowns but smaller.  It

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