I’ve been feeling like my Chinese dinners are not complete without the traditional Chinese soup at the end of the meal and did some Googling again. I have a book of recipes for such soups, but some of the ingredients just seem so difficult to find or impractical to just buy a whole bulk to use just a little of it. So this is the first soup that came to my mind. I got this recipe from food-4tots, one of the great recipe sites I referred to when my younger daughter was starting on solids and I was running out of ideas for her meals.
1 whole chicken (about 1 kg) (I used free range chicken/ 甘榜鸡)
12g cordyceps militaris/ chong cao hua (虫草花)
5 sticks dang shen (党参)
2 tbsp wolfberries (杞子)
2 slices of ginger (姜)
12-15 red dates (红枣)
1200-1500 ml water (adjust accordingly)
Salt to taste
Remove the chicken skin. Trim the excess fat. Wash and rinse the chicken. Cut into large chunks. Blanch over boiling water. Rinse again and set aside.
Rinse dang shen and cut into 2 portions for each stick. Wash and rinse cordyceps militaris. Wash and removed seeds for red dates. Cut ginger into slices. Set aside.
Bring water to a boil. Put all ingredients (except for wolfberries) into the pot and bring it to the boil again. Reduce to medium heat for 10 minutes. Then simmer for another 2 hours. Add wolfberries just 5 minutes before the end of the cooking.
I’ve tried this recipe and it was pretty good. Not sure why I didn’t post it up here. This is from hungrygowhere.com.
200 g long grain white rice
1 small knob of butter
200 g skinless salmon fillet
4 tablespoons undiluted campbell’s condensed cream of mushroom
2 tablespoons Japanese mayonnaise
200 g mozzarella cheese
10 pencil-thin asparagus
Set aside some thinly sliced salmon for garnishing the baked rice later.
Heat saucepan and melt butter. Pan-fry the salmon fillet till just cooked (about 3 minutes each side depending on the thickness of the salmon fillet).
Add cooked salmon fillet to the cooked rice and use your spatula to mash the salmon to break it into flakes. Mix till the rice and salmon are thoroughly combined. Season the rice with sea salt and black pepper.
Dish the salmon rice mixture into oven-safe baking dishes until about ¾ the height of the dish.
Spread mushroom soup sauce and Japanese mayonnaise on top of the rice using the back of a spoon. Top with a layer of shredded mozzarella cheese.
Garnish the rice by topping thin slices of uncooked salmon prepared in step 1, asparagus and cherry tomato slices.
Baked in a pre-heated oven at 200°C for about 20 minutes, or until all the cheese has melted and is slightly browned. Garnish with parsley.
Really great reviews on allrecipes.com so I just had to repost it here to try later. I got it from here.
4 tablespoons unsalted butter
2 cups chopped onions
1 pound fresh mushrooms, sliced
2 teaspoons dried dill weed
1 tablespoon paprika
1 tablespoon soy sauce
2 cups chicken broth
1 cup milk
3 tablespoons all-purpose flour
1 teaspoon salt
ground black pepper to taste
2 teaspoons lemon juice
1/4 cup chopped fresh parsley
1/2 cup sour cream
Prep 15 m
Cook 35 m
Ready In 50 m Serves 6
Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.
Another link to store for future reference! Got it from allrecipes. Very simple recipe, I like it. Can’t wait to try.
2 tablespoons olive oil
3 tablespoons butter
3 leeks, cut into 1 inch pieces
1 large head cauliflower, chopped
3 cloves garlic, finely chopped
8 cups vegetable broth
salt and freshly ground black pepper to taste
1 cup heavy cream (optional)
Prep 15 m
Cook 1 h
Ready In 1 h 15 m
Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, and garlic for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes.
Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. Season with salt and pepper. Mix in the heavy cream, and continue blending until smooth.
Found out that my little monster (aka my daughter) has a love for soups (and also hates her greens, argh), so decided to experiment cooking vegetable soups to make her drink up her vitamins and minerals. This one looks good and will try it soon.
4 slices bread, toasted
4 ounces shredded sharp Cheddar cheese
1 tablespoon butter
1 clove garlic, chopped
1 quart chicken stock
2 heads broccoli, florets separated and stems chopped
1/3 cup heavy whipping cream
1/4 teaspoon cayenne pepper
salt to taste
Prep 15 m
Cook 10 m
Ready In 25 m Serves 4
Top each toast slice with Cheddar cheese. Melt cheese with a kitchen torch until bubbling and golden, 30 seconds.
Melt butter in a pot over high heat. Cook and stir garlic in hot butter until fragrant and sizzling, about 15 seconds. Add stock to pot and bring to a boil. Stir broccoli into stock, pushing broccoli down into liquid; return to a boil and cook until broccoli is tender, 7 to 8 minutes.
Puree broccoli mixture using an immersion blender until soup is smooth.
Stir cream, cayenne pepper, and salt into soup; puree with immersion blender again until smooth, about 30 seconds. Ladle soup into bowls and top with cheese toast.
I’ve been on a diet of salads in the afternoon (I need to lose more weight! I want abs!) and I found that I really love to pair my (really bland) salads with seafood instead of with chicken breast (urgh.). Since we have the sous vide machine at home, which is what I primarily use to cook my diet food anyway, I decided to try sous vide on squid, as my hubby had previously made a marvellously soft and delicious meal out of it with the sous vide way. So Google is my best friend, and I found this Sous Vide Squid in Garlic and Parsley recipe from the anova culinary treasury of recipes itself. And it was great! So here’s the recipe.
Ingredients for 2
2 (4-ounce) squid bodies, cleaned
Salt and freshly ground black pepper
3 tablespoons extra virgin olive oil
2 cloves garlic, minced
2 tablespoons finely chopped fresh parsley
3 tablespoons rice bran oil or other oil with high smoke point
4 lemon wedges, for serving
Set the Anova Sous Vide Precision Cooker to 136ºF (58ºC).
Season the squid with salt and pepper. Place in a large zipper lock bag with 1 tablespoon olive oil. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 2 hours.
When the timer goes off, remove the bag from the water bath. Remove the squid from the bag, pat dry, and slice into 2-inch pieces. Discard any cooking liquid
Heat remaining 2 tablespoons olive oil in a small saucepan over medium-high heat. Add the garlic and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Add half of the parsley and remove from the heat.
Heat rice bran oil in a grill pan over high heat. When the oil just begins to smoke, add the squid and grill just until it begins to brown, about 20 seconds per side. Transfer to a serving plate.
Drizzle the garlic-parsley mixture over the squid and top with remaining parsley. Serve with lemon wedges.