MINESTRONE SOUP 

3 tablespoons unsalted butter
3 cloves garlic, minced
1 white or yellow onion, chopped
1 carrot, sliced
Kosher salt and freshly ground black pepper
4 cups low-sodium chicken broth
3 cups roughly chopped Swiss chard leaves
4 ounces small pasta shells (about 1 heaping cup)
4 ounces green beans, cut into 1-inch pieces (about 1 cup)
1 teaspoon dried oregano
One 16-ounce jar tomato and sausage pasta sauce
One 15-ounce can cannellini beans, rinsed and drained
1 yellow summer squash, sliced into half-moons
1 zucchini, sliced into half-moons
1/4 cup fresh basil leaves, torn
Freshly grated Parmesan, for serving


How to make this recipe.

Melt the butter in a Dutch oven set over medium-high heat. Add the garlic, onions and carrots and cook, stirring often, until the onion is translucent, about 5 minutes. Season lightly with salt and pepper.

Stir in the chicken broth, chard, pasta, green beans, oregano, pasta sauce, cannellini beans, squash, zucchini, 1 cup water, 2 teaspoons salt and several grinds of pepper. Bring to a simmer and cook until the pasta is cooked and the vegetables are tender, about 5 minutes.

Divide among 6 bowls and top with the torn basil and Parmesan.

Cambodian Authentic Hot & Sour Stew (Somlor Maju Krueng)

Cambodian Authentic Hot & Sour Stew (Somlor Maju Krueng)

Cambodian/Khmer Authentic Sour Soup Stew (Somlor Maju Krueng) is one of the most popular stew in Cambodia. Just about every restaurants serves it in the country. This is also our families favorite. This fine cuisine is made authentically and no ingredients should be left out because of the unique and complex flavors. 

Ingredients

• 1 lb. of your choice of Thinly sliced meat (pork spare ribs preferred, cut into bite sizes.)

buy it here 6 Fresh Lemon Grass

Stew Paste

• 1 package of minced lemon grass or 2 stem of minced lemongrass
• 3 to 4 garlic cloves
• 4 to 5 kaffir lime leaves
• 3 thinly sliced gangla         
• 2 teaspoons of Turmeric powder
• 2 Large Mexican Red Chili, soaked in hot water. (seeded is optional)

For the Veggies:

• about 6 to 7 Thai egg plant, Chopped into 4s and soak in ice water.
• About 1/2 to 1 lb. of On Choy (trokun), leafs and stems separated. (cut the stems about 3 to 4 inches)
• 4 Jalapeños (Or Thai Red Chili) cut into thick slices, seeded is optional (spicier with seeds).
• 1 bunch of holy basil or slirk ma'rass leafs

Source unknown

  *** Tips: Washing the veggies with 1 cup of vinegar in about 1 gallon of water for 10 minutes in the sink will remove wax and dirt. This method works great for all fruits and vegetables.***

Season With:

N0 Rice

• 2 tablespoons of Fermented Mud Fish Paste (Creamy, no rice added)
• 2 cans of 12oz chicken stock/soup
• 24 oz of water
• 2 tablespoons of Tamarind liquid (adjust to taste)
• 4 tablespoons of Chicken granulate or MSG
• 4 tablespoons of olive oil

*If there is no fermented mud fish in hand, fish sauce can be subsituted. This is the brand I use;
 Three Crabs Brand Fish Sauce, 24-Ounce Bottle

Directions:

In a mortar or blender add 1 package of minced lemon grass,  garlic clove, kaffir lime leaves, thinly sliced galanga, Turmeric powder and pound with the pestle until well grounded or if you're using the blender, add 1/4 cup of chicken stock into blender until everything is well combined.

In a large Cast iron pot (is highly recommended) add in the olive oil and meat. Traditionally pork spare ribs (chopped into bite sizes), beef and chicken is preferred. Cook the meat about half way through, add the Stew paste and cook the meat thoroughly. Add in the fish paste and stir well. Pour in the chicken stock and bring it into a boil, cover for about 5 minutes.
 
In a blender add in the Soaked Chili peppers. Seeding is optional but it will be spicier.  Pour about 24 oz of water. Blend until smooth. Stir into the pot and bring it into a boil for about 5 minutes. 

 Stir in the Tamarind liquid or powder (watch the sodium, gradually pour and add to taste). Stir in the Chicken granulate or MSG.


**One of my favorite Chicken Granulate that I regularly use is this Knorr brand. It's low in sodium.

 

Click for more info Knorr Granulated Bouillon, Reduced Sodium Chicken 7.9 oz 

Or  for a gluten free plus sodium free option I highly recommend this product, it's inexpensive and besides healthy, its also delicious as well!

Herb-Ox Bouillon Cubes Chicken Bouillon 25 Ct 3.33-oz (Gluten Free)

Adding the Veggies:

 Thai egg plant, Chopped into 4s and soak in ice water. This will remove the brown sap that usually browns the eggplant. It's optional. 

Add in the Thai eggplants, when it's about half way cooked, add in the thick sliced Jalapeños (Or Thai Red Chili), seeded is optional for extra spiciness, stir well. Stir in the On Choy (trokun) stems. Give the stems about a minute to cook then add in the leaves and holy basils. Stir and cover for a couple of minutes until the leaves are cooked. Serves with white Jasmine rice. 

Spicy Sausage Potatoes Soup

Homemade Spicy sausage potatoes soup

with kale. Look familiar? Yep! Just like Olive 

Garden's Zuppa soup. The aroma of the 

bacon and sausage fills in the air and you'll 

see the family running into the kitchen.Yum!

Spicy Sausage Potatoes Soup

Ingredients

• 3 Italian mild sausages, chopped into chunks
• 3 to 4 bacon, diced
• 1/2 a cup of onion , diced
• 3 cloves garlic minced
• 1/2 teaspoon of chili flakes
• 1 - 16.9 oz chicken stock
• 5 cups of water
• 1 potato (Do not peel), sliced
• 1 cup of shredded kale
• 1 cup of Heavy cream (add more if you like a thicker soup)
• 1 tablespoon of olive oil

  

 

Cooking Directions



On medium-high heat (A cast iron is recommended.)



Add in about a table spoon of olive oil, follow by the bacon and sausages. Stir until the meats is browned, then add a pinch of chili flakes. Stir in the garlic and onions until it turns brown or until the onions are translucent.



Lower your heat to medium and add in the broth and 5 cups of water. Add in the heavy cream (gradually add additional cream if you like the soup to be thicker), follow by the potato slices. Cover and let it simmer for about 5 minutes or until it's done.



Finally lower the temperature to a simmer and add in the shredded kale and stir, cover for another two minutes. 


GARNISH
 

1. 1 stem of green onion, chopped
2. A pinch of chili flakes

Tutorial

Asian Spiced Turkey Stew (crock-pot recipe)

Asian Spiced Turkey Stew (Crock-pot)

Crock-pots' meals are a very convenient way to have ready in time for dinner. Especially on a very hectic activities, no one has time to slave over a hot stove. Here is a recipe that's full of healthy satisfying flavors for the whole family.

This Turkey recipe has a robust flavors and aroma of the kaffir lime leave and the lemon grass, just a little bit of an Asian flair that gives this stew a delicious twist of flavors.

INGREDIENTS:

• Step 1

1. Two turkey thighs
2. About half a bunch of Cilantro stems
3. 1 teaspoon coriander seeds
4. 2 fresh springs of thyme
5. 6-8 Kaffir lime leaves 
6. 1 lemon grass stem cut into 4 
7. 4 inch ginger, sliced 
8. 4 cloves whole garlic
9. 1- 16 oz Chicken stock

Start with lining Cilantro stems, spread it evenly. This prevents sticking and it will give the broth so much flavors!

Lay down your Turkey thighs, follow by thyme. Spread the coriander seeds, garlic, kaffir lime leaves, ginger slices and lemon grass.  Gradually, pour 16 ounce of chicken stock on to the turkey thighs.

Step 2

Vegetables

• 3 Red potatoes and 3 golden potatoes, cut in halves 

• 6- 9 Baby carrots 

• 2 celery stalks cut in to small chunks

• 2 teaspoons Salt 

• 2 teaspoons black pepper

Spread the the carrots, potatoes, and celery chunks evenly. Cook on high for about 5 to 6 hours or until the meat is tender.

Garnish with Cilantro leaves with a dash of salt and black pepper to taste.

Butternut Turkey Meatball Soup

Butternut Turkey Meatball Soup

 

 This healthy Turkey meatball soup is best served on a cold winter days. Especially when we are coming down with a cold or flu. This Turkey meatball soup will satisfy and help fight that annoying sickness during this season.

Butternut Turkey Meatball Soup

Ingredients

• about 1 to 1 1/2 lb ground turkey
• 1 teaspoon of of Thyme
• 1 teaspoon of Oregano
• 1 teaspoon of Tarragon
• 1 teaspoons of ground ginger
• 1 teaspoon of of paprika
• 1 teaspoon of ground black pepper
• 1 teaspoon of garlic, minced
• 1 teaspoon of of salt
• 2 to 3 tablespoons of olive oil for frying

Soup Base

2- 16 ounces chicken soup (low sodium)

2- 16 ounces of water 

Vegetables
-1 cup cubed sweet potatoes

-1 cup chopped carrots

-1 cup chopped celery

-1 cup butternut squash

-1/2 cup chopped onion

- 1/2 cup of corn

- 4 cloves garlic

- 4 to 5 pearl onion

• 1 teaspoon of salt

DIRECTIONS:

ON a large pot in medium heat, add the chicken stock along with the water. Add in the vegetables and salt. 

Start by combining all the ingredients of the turkey meatball. Mix in the Tarragon, Oregano, Thyme,garlic, Ginger, Paprika, salt and black pepper and mix everything well. Cover and set aside.

ON a large skillet on medium heat, add in the olive oil enough to cover all over the pan.

 Start by rolling the meat ball about a quarter size or about 1 tablespoon full. Continuously roll into balls and add on to the heated skillet. Make sure to turn the meat balls. 

Once the meatballs is caramelized, add the meatballs into the soup along with all the drippings from the skillet. Scoop about 1 tablespoons of the soup and "rinse" the skillet and pour it back to the soup. 

      

Cover the soup and let it boil for about 10 minutes or until the meatballs are cooked through. Then simmer until it's ready to be served. Add fresh chopped green onions and serve.

(Left-over) TURKEY soup

TURKEY SOUP

 

 Now that the turkey dinner has been devoured. Its time to figure out what to do with the main course and the sides. Here's an idea! Why not make an easy delicious TURKEY SOUP! Great for the morning after thanksgiving and since everything is already cooked, this turkey soup should be ready in no time at all!

 INGREDIENTS

• 2- 16 ounces chicken soup (low sodium)
• about 2 -3 lb of chopped, left over turkey
• chopped Turkey bones 
• Left over roasted vegetable 
• 1 teaspoon of Thyme
• 1 teaspoon of Rosemary
• 1 teaspoon of Tarragon
• 2 cups of water
• 1 teaspoon of salt
• 1 teaspoon of black pepper

In a large pot on medium heat, add the chicken soup along with 2 cups of water, salt, grounded black pepper, tarragon, rosemary, and thyme. Bring it into a boil then add the turkey bones. 

      Let simmer for about 10 minutes then remove the bones, scrap the excess meats off. Add in the left over turkey meat and left over vegetables (recipe here). Cover and let simmer for another 10 minutes.