Burmese Chicken Soup with Sweet Potatoes and Turmeric
- by Chef Amanda Cushman
1 1/2 pounds chicken thighs, boneless, skinless
1 Tb. dried ginger
1 Tb. turmeric
1 Tb. coriander
1 Tb. vegetable oil
2 cloves garlic
1 inch piece of ginger, peeled
1 shallot, peeled
1/2 tsp. red pepper flakes
1 bunch cilantro with stems, rinsed
1/4 cup coconut oil
2 medium sweet potatoes, scrubbed, cubed
salt, to taste
2 cups chicken stock
1 can unsweetened coconut milk
2 Tb. fish sauce
Juice of 1 lime
1. Cut the chicken into 1 inch pieces and transfer to a medium bowl. Add the ground, ginger, turmeric, coriander and vegetable oil, toss and marinate overnight or at least two hours.
2. Combine the garlic, ginger, shallot, red pepper flakes and cilantro stems in the food processor and process to mince. Set aside.
3. Heat a medium Dutch oven or saucepan over medium heat and add the coconut oil. Cook the sweet potato until browned and then remove to a plate. Add the chicken and brown all over, seasoning with salt to taste. Add the cilantro stem mixture and cook for 2 or 3 minutes and then deglaze the pan with a little chicken stock. When the mixture is soft add the remaining chicken stock and sweet potatoes. Bring to a simmer and cook for about half an hour.
4. Add the fish sauce, lime juice and half the cilantro leaves, taste for seasoning adding salt if needed. Serve with more cilantro if desired.
Simple Tomato Sauce with Zucchini Noodles
- By Mimi Carrera
4 tablespoons of olive oil
3 cans of whole tomatoes, pureed in a blender
3 garlic cloves, sliced and divided
1 teaspoon of dried red pepper flakes
3 tablespoons of freshly chopped Italian parsley
3 tablespoons of dried oregano
Salt and pepper, to taste
3 tablespoons of freshly chopped basil
1-2 zucchinis (depending on size and amount of people)
grated parmesan, for serving
Heat a large saucepan over medium high heat and add half the olive oil. Add two cloves
of the garlic and red pepper flakes, sauce 30 seconds. Add the tomatoes, herbs, salt and
pepper and bring to a simmer. Cover and cook until slightly thickened, about an hour.
Taste for seasoning.
Mandolin the zucchinis into thin strips or cut them if you don’t have a mandolin into
long thin strips.
Heat a large skillet over medium high heat and add the remaining olive oil and garlic,
saute for 30 seconds. Add the zucchini noodles and cook until slightly wilted. Transfer to
a serving dish. Spoon the tomato sauce over the zucchini pasta and garnish with the
Nora Singley's One-pan Pasta
- From Susan Kaplan
4 1/2 cups water
12 oz linguine
12 oz cherry or grape tomatoes, halved or quartered if large
1 onion thinly sliced (about 2 cups)
4 cloves garlic, thinly sliced
2 sprigs basil, plus torn leaves for garnish
1/2 tsp red pepper flakes
2 T extra-virgin olive oil, plus more for serving
2 tsp salt
1/4 tsp freshly ground pepper
Freshly grated parmesan cheese for serving
Combine pasta, tomatoes, onion, garlic, basil, red pepper flakes, oil, salt and water in a large shallow skillet.
Bring to a boil over high heat.
Boil mixture, stirring and turning pasta frequently with tongs until pasta is al dente and water has nearly evaporated - about 9 minutes.
Season to taste with salt and pepper.
Divide pasta between 4 bowls and garnish with basil. Serve with good olive oil and parmesan cheese.
- by Sandra Molyneaux
Phở is a traditional Vietnamese chicken or beef breakfast “soup” that has
made its way around the globe for round-the-clock eating. The ingredients
are really up to the cook, but this is a “typical” Phở Gà (chicken) recipe;
Phở Bò, a beef version, follows. Unlike Thai or Chinese dishes, Vietnamese
varieties are surprisingly less spicy, but you can adjust them to taste.
It's the subtle balance you are striving for, even as you eat.
Ingredients (other than the meat, used in both Phở Gà and Phở Bò)
Stock - Home-made – this is the essential. We always have stock on hand in our freezer
Chicken bones left over from a roast, cut up pieces, chicken feet (adds gelatin)
Vegetables – 1 or 2 each; whatever is around: carrot, parsnip, onion or leek, celery
Herbs – thyme parsley, or whatever you have on hand
Broth for Soup - Aromatics
Lemongrass sticks – 1 - cut in 4-inch lengths, crush slightly
Kieffer Lime Leaves – 4 or 5 - often come as frozen
Hot red peppers – 2 whole
Garlic – 2 large
Ginger – peel, grated (I like a lot of ginger)
Soy sauce - splash
Fish Sauce – 4-6 drops
Turmeric – one tsp.
Lime – ½ quartered, + more for table
Sesame oil – shot (1 Tb) – + more for soup bowl
Optional Broth Ingredients
Thai basil/Coriander – toss into broth
Base – for soup – enough to almost fill four large bowls
Rice Noodles – one “bird nest” per person
Onion thinly sliced – not too much
Bok Choi – cut up; slice white parts rather thin (gives crunch); green leaves
Chicken – left over from Stock
Green onions – chopped
Parsley or Cilantro
Hot sauce – Hungarian Erõs Pista, Korean Chilli Garlic Sauce, or Moroccan Harissa
Sources in Valencia:
All available at any standard Asian supermarket -- I prefer the selection and overall
shopping experience at HiperAsia, west side of Estació del Nord
Univer Erõs Pista – hot is very hot or mild – can be found at a Romanian food shop on
Calle de Pelai near Matemàtic Marçal, Chinatown, one block from Hiper Asia
Stock – Early in the day so as to blend flavours and skim off fat, if any
Chicken – left-over chicken bones, cut-up parts, chicken feet
Vegetables – cut up large
Simmer stock three hours - Turn off heat -- Let stock sit covered at least two hours
Pick meat from bones - skim fat, if necessary – reserve meat
Press liquid from vegetables back into the stock – discard pulp
Broth – Mid-day or early afternoon
Toss lemongrass, Lime Leaves, and Thai Basil (if using) into the stock
Combine Aromatics – using mortar and pestle
Crush together peppers, garlic, ginger, soy, spices, lime wedges
Add to the Stock; add a little broth to mortar to get last scraps
Taste and adjust ingredients accordingly
Raise heat to just below a boil. Turn off heat. Sit covered several hours.
Assembly – At serving time
Bring Broth to a boil. Place a teaspoon (or so) of sesame oil in the bottom of four large bowls
Cook rice noodles in boiling water – about 5 minutes. Remove from water; drain; divide into the
bowls; toss with oil Layer onions, bok choi, bean sprouts on top of the noodles
Top with left-over chicken saved from stock
Ladle hot broth over the vegetables and meat – broth should be VERY hot
Top with green onions and parsley
Serve Immediately – stirring with chopsticks to break up the noodles in the oil
Vegetarian - eliminate meat entirely. Prepare very rich Vegetable Stock instead.
Substitute (or add) shredded kale or spinach + celery for Bok Choi
If there is broth left over, strain and discard residue. Refrigerate.
Use broth to cook rice or just serve as soup broth
Phở Bò (Beef)
Stock – day ahead is better so to allow refrigeration and fat skimmed
Roast beef bones in oven with whole garlics and onion wedges – 1 hr.; turn once
Transfer beef bones, scrapings, and fresh root vegetables into a large pot of water
Bring to a boil. Reduce heat and simmer several hours.
Cool. Remove meat, reserve. Press vegetable liquid into stock – discard pulp
Refrigerate – overnight, if possible.
Skim fat. Add seasonings and aromatics from Ingredients list above.
Bring to a boil. Cover. Turn off heat for several hours
Thinly-sliced raw sirloin on top of the vegetables. Hot broth cooks the raw beef.
- from Missy Anobile; recipe written by Kate of Cookie and Kate
1 medium-to-large head cauliflower or 16 ounces store-bought cauliflower rice
½ cup sliced almonds
2 tablespoons extra-virgin olive oil
2 cloves garlic, pressed or minced
Pinch of red pepper flakes
¼ teaspoon fine sea salt
½ cup chopped flat-leaf parsley
1 tablespoon lemon juice
Freshly ground black pepper, to taste
If you’re working with a head of cauliflower, cut it into medium chunks and discard the core. Working in batches, pulse the chunks in a food processor with the S-blade until they’re broken into tiny pieces, just bigger than couscous.
Wrap the cauliflower rice in a clean tea towels or paper towels, twist, and squeeze as much water as possible from the rice—you might be surprised by how much water you can wring out.
Toast the almonds in a large skillet over medium heat, stirring frequently (careful, or they’ll burn), until they’re fragrant and starting to turn golden on the edges, about 3 to 5 minutes. Transfer the toasted almonds to a bowl to cool.
Return the skillet to the heat and add the olive oil and garlic. Cook while stirring until the garlic is fragrant, about 10 to 20 seconds. Add the cauliflower rice, red pepper flakes and salt, and stir to combine. Cook, stirring just every minute or so, until the cauliflower rice is hot and turning golden in places, about 6 to 10 minutes.
Remove the skillet from the heat. Stir in the toasted almonds, parsley and lemon juice. Season to taste with salt and pepper, and serve warm.
Cocotte of Pork, Carrots, Potatoes and Prunes (a French stew)
- by Peg Kirkpatrick
600 grams carrots (1 1/2 pounds), peeled and sliced into rounds
450 grams potatoes (1 pound), peeled and cut into chunks
1 very large onion, chopped
60 milliliters olive oil (4.5 tablespoons)
875 grams boneless pork top loin (1 3/4 pounds), cut into 2" cubes
1 1/2 tablespoons flour (12 grams)
1 teaspoon salt
½ teaspoon pepper
7 ounces prunes (200 grams), pitted
1/2 bottle dry white wine
1/4 to 1/2 cup vegetable broth (80 milliliters)
3/4 teaspoon saffron
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
Heat a Dutch oven over medium high heat and add half the oil. Sauté the onions until golden. Remove onions to a plate. Add remaining oil to dutch oven. Add pork chunks (in batches if necessary) and brown on all sides.
Return onions to pot. Add flour, salt and pepper to pot, stir. Add all the remaining ingredients. If all the vegetables aren’t covered add a little more broth to cover.
Simmer over medium low heat for 45 minutes. If liquid is thin, remove about 1/2 cup of the liquid from the pan, transfer to a small skillet, add a bit of cornstarch or flour and whisk, cook until thickened and add back to the stew. Taste, adjust seasoning and serve with bread or a salad.
Easy Thai Shrimp Soup
- from Phyllis So;
Some friends had us over for dinner in Panama and made this for us. We loved it so much
we got the recipe. The big difference between here and Panama is the shrimp are not quite
as large as the ones in Panama but we have made it work with some lovely large frozen
shrimp we have found (I don’t like to take the heads, tails or skin off - I know call me crazy)
I would be sure to add more curry paste. I used yellow this time and it was not spicy enough
and for those of you that know me it’s a shock! Enjoy!
1 cup uncooked basmati rice
2 tablespoons unsalted butter
1 pound medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
2 cloves garlic, minced
1 onion, diced
1 red bell pepper, diced
1 tablespoon freshly grated ginger
2 tablespoon red curry paste
1 (12-ounce) can unsweetened coconut milk
3 cups vegetable stock
Juice of 1 lime
2 tablespoons chopped fresh cilantro leaves
In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.
Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
Add garlic, onion and bell pepper to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute.
Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk and vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes.
Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.
Stir in rice, shrimp, lime juice and cilantro.
Instant Pot Filipino Pork and Chicken Adobo
- by Chris Boughton
2 pounds of short ribs, or chicken and/or pork cuts
6 cloves of garlic
1 large onion
1/3 C. light brown sugar
1/2 C. of soy sauce
1 C. of vinegar
1 T. of pepper corn, or ground pepper
½ tsp. of chili flakes
4 bay leaves
Salt and pepper
1 T. of water
1 T. of corn starch
Plug in your pressure cooker and hit Sauté or Chicken/Meat. Heat up oil and sauté the onion and garlic until about halfway cooked.
Add the pork (or chicken, beef, pork cuts) with a dash of salt and pepper and sauté until slightly browned.
Add brown sugar and chili flakes and mix until blended with the meat. Add the soy sauce, vinegar, black peppercorn (or ground pepper) bay leaves and mix well.
Cover and cook on High Pressure for 15 minutes.
Once the timer has gone off let the pot do a 10 minute resting period and then release the extra steam out of the pot.
Turn pot back onto sauté or press the chicken/meat button again.
Mix the cornstarch and water in a small bowl and then add to the pot, mix well.
Let pot boil for 5 minutes and then switch to warm.
Serve over a bed of fresh jasmine rice.
- by Kassima Karina Finardi
800 g leg of lamb (or veal), boneless, cut into large cubes
2 aubergines, cut into strips lengthwise
400g rice, rinsed
1 onion, thinly sliced
2 teaspoons ground allspice ( 5 spices)
1 teaspoon freshly ground black pepper
2 teaspoons ground cardamom
2 bay leaves
Salt, to taste
Sliced almonds and raisins
In a saucepan over medium heat with 1 tablespoon of vegetable oil, sauce the onions and meat, stirring for a few minutes until the meat is golden brown on all sides.
Then add the salt, black pepper, allspice or 5 spice powder ( found in Asían markets - cínnamon, cumin, pepper, cardamom and bay leaves). Add 1.5 liters of water, cover the skillet and simmer until the meat is cooked, 1 1/2 to 2 hours.
Meanwhile, heat vegetable oil in large skillet. Add the aubergine slices and sauce them on both sides until golden brown. Place the eggplant on a paper towel and set aside.
In a large saucepan, place the eggplant slices on the base, letting them rise slightly on the sides, then add the pieces of meat on top. Add 4 cups of the broth, rice and a large pinch of salt. Bring to a boil over medium heat, cover the pan, lower the heat to medium low and simmer until the rice is cooked (about 25 minutes).Taste for seasoning.
Let cool for 15 minutes and carefully turn the pan onto a serving plate. You can decorate with pomegranate, almonds and mint leaves, if desired. Serve hot with yogurt or Arabic salad.