David and Nicole's Recipes

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May 7, 2009 0

Healthy Vegetable Beef Soup

  • 1/2 lb beef, thinly sliced
  • 3 dried Chinese mushrooms, soaked in hot water for 30 minutes, destemmed and caps minced
  • 6 cups chicken stock
  • 3 scallions, minced
  • 1 garlic clove, minced
  • 1 small can bamboo shoots, drained, sliced thin
  • 2 tomatoes, peeled, diced
  • 2 tbsp soy sauce
  • 1/2 tsp turbinado sugar
  • 1 chili, seeded, minced
  • 1 egg, beaten lightly.
  • sea salt and white pepper
  1. Bring the stock to a boil and add the beef and mushrooms.  Simmer for 4 minutes.
  2. Add the scallions, bamboo, and tomatoes.  Simmer another 4 minutes.
  3. Turn off the heat, and while stirring add the egg.
  4. Add the garlic, soy sauce, chili, and then season to taste.
  5. Serve.

Dec 11, 2008 1

Chicken Yam Soup

  • 1 lb skinless, boneless, chicken thighs, cut in 1" pieces
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1/2 onion,minced
  • 3 leeks, white and light green parts only,thinly sliced
  • 3 jalapenos, seeded, minced
  • 2 yams, peeled, cut in a 1/2" dice
  • 5 cups chicken stock
  • sea salt
  • cracked pepper
  • 2 bay leaves
  • 1 tsp dry sage
  • 1/4 cup heavy cream
  • 3/4 cup milk
  1. Heat the butter with the olive oil in a large pot.
  2. Brown the chicken for 2 minutes, stirring constantly.  Set chicken aside.
  3. Add the onion, leeks, and jalapenos to the pot and saute until tender, for about 5 minutes.
  4. Add the yams and saute 5 minutes.
  5. Return the chicken and add the chicken stock.
  6. Add the bay leaves, and the sage, and season with salt and pepper.
  7. Bring to a boil.  Cover, reduce the heat and cook 10 minutes.
  8. Remove 2 cups of the yams and puree.  Return to the soup.
  9. Stir in the cream and milk.  Check the seasoning.  Serve.

Oct 13, 2008 1

Chinese Hot Pot

  • 1/4 cup peanut butter
  • soy sauce
  • sambal oelek
  • 1/4 cup mayonnaise
  • water
  • 6 small dried chilis, stemmed, minced
  • 3 tbsp peanut oil
  • 1/4 cup chili paste
  • 1 1/2 tbsp black bean garlic paste
  • 2" ginger, peeled, minced
  • 1 quart chicken stock
  • 1/3 cup dry sherry
  • 1/2 lb thinly sliced good quality beef (you can marinate the night before in soy sauce, sesame oil, garlic, and scallions)
  • 1/4 lb mushrooms, stems trimmed
  • 2 cups green cabbage, sliced
  • 1/4 lb tofu, cubed
  • steamed white rice
  1. Combine the peanut butter, with 1/2 tbsp soy sauce, 2 tbsp water, and 1 tsp sambal oelek.  Set the sauce aside.
  2. Combine the mayo and 1 tsp sambal oelek.  Stir well.  Set aside.
  3. Heat the peanut oil in a large stock pot (or preferably a pot designed for hot pots that can work with an electric element).  Saute the dried chilis until fragrant.
  4. Add the ginger and stir 20 seconds.
  5. Stir in the chili paste for 30 seconds.
  6. Add the black bean paste and stir well.
  7. Pour in the chicken stock and bring to a boil.
  8. Add the dry sherry.
  9. Have the remaining ingredients pre-sliced and on the table.
  10. Transfer the pot to an electric element on the table.  Cook the food by dipping in the pot.  Serve with the sauces.

Sep 30, 2008 1

Thai Shrimp and Tofu Soup

  • 1/2 lb shrimp, shelled, deveined, butterflied
  • 1/2 cake soft tofu, cut in small cubes
  • 2 thai chilis, seeded, minced
  • 2 tbsp fish sauce
  • sea salt and cracked pepper
  • 5 cups chicken stock
  • the zest and juice of 1 lime
  • 1 tbsp sambal oelek
  • 2 tbsp cilantro, minced
  1. Bring the chicken stock to a simmer and then add the chilies, fish sauce, lime zest, lime juice and sambal oelek. Season with salt and pepper.
  2. Add the tofu and simmer 3 minutes.  Add the shrimp, cover, and remove from the heat.  Let stand for 10 minutes.  Add the cilantro and check the seasoning.Serve.

Jun 1, 2008 1

Pork Congee

  • 3/4 cup glutinous rice
  • 1" ginger, peeled, sliced
  • 2 tsp salt
  • 1 onion, quartered
  • 1 lb pork butt, whole
  • 3 cups chicken stock
  • 1 scallion, minced
  • white pepper
  1. Wash the rice in 3 changes of water, rubbing the grains between your hands.  Drain and place back in a bowl, covered with cold water and let sit 2 hours.
  2. In a large pot combine 4 1/2 cups water, the pork, ginger, salt, and onion.  Cover and bring to a boil.
  3. Reduce the heat and simmer with a cracked lid for 45 minutes.
  4. Remove the pork and strain the liquid, reserving 3 cups.
  5. Cool the pork and dice into bitesize pieces.  Set aside.
  6. Combine the pork stock and the chicken stock and then add the drained rice.  Bring to a boil.
  7. Reduce the heat and simmer, with a cracked lid for 45 minutes.
  8. Add the pork and simmer 3 minutes.
  9. Stir in some white pepper and the scallion.  Check the seasoning.  Serve.

Mar 20, 2008 1

Hot and Sour Soup

  • 6 cups chicken, pork, or veal stock
  • 2 oz. vermicelli rice noodles, broken into shot lengths
  • 1 cup cooked pork, sliced thin
  • 2 dried chinese mushrooms, soaked in water to soften, drained, and sliced thin
  • 3 canned bamboo shoots, julienned
  • 1" ginger, peeled, minced
  • 1 tbsp cornstarch mixed with 1/4 cup cold water
  • 1 egg, beaten
  • 1 tbsp sambal oelek
  • 1 tbsp soy sauce
  • 1 tbsp white vinegar
  • 2 tsp sesame oil
  • 3 scallions, minced
  1. Heat the stock in a dutch oven and bring to a simmer.
  2. Add the noodles, pork, mushrooms, bamboo and ginger.
  3. Stir in the cornstarch mixture and bring to a boil.
  4. Stirring constantly, add the beaten egg.
  5. Turn off the heat and add the remaining ingredients.  Check the seasoning.  Serve.

Dec 2, 2007 2

Black Bean Soup

  • 4 oz bacon,diced
  • 1 habanero, minced
  • 6 cloves garlic, sliced
  • 1 onion, minced
  • 1 yellow bell pepper, minced
  • 2 tsp cumin
  • 2 bay leaves
  • 3/4 cup dry sherry
  • 1 smoked ham hock
  • 2 cups canned black beans, rinsed, drained
  • 10 cups beef stock
  • sour cream
  • sea salt and cracked pepper
  1. Saute the bacon in a dutch oven until crisp and then stir in the habanero, garlic, onion, and yellow pepper.  Saute until tender.
  2. Stir in the cumin, bay leaves and sherry. Bring to a simmer and sprinkle in cracked pepper.
  3. Add the ham hock and the beans and pour in the beef stock.
  4. Bring to a low boil, cover partially and simmer 1 hour.
  5. Season to taste.
  6. Serve with a dollop of sour cream.

Nov 4, 2007 1

Chiang Mai Soup

  • 1/2 lb fresh Chinese egg noodles
  • sea salt
  • 1 tbsp peanut oil
  • 5 garlic cloves, sliced
  • 2 tbsp thai red curry paste
  • 2 tsp curry powder
  • 1/2 tsp turmeric
  • 4 cups coconut milk
  • 5 cups chicken stock
  • 3/4 lb chicken thighs, skin removed, boned, chopped into bite size pieces
  • 2 tbsp fish sauce
  • 1 tsp brown sugar
  • the juice of 1 lemon
  • 2 tbsp cilantro, minced
  1. Heat the peanut oil in a dutch oven.  Add the garlic and saute until fragrant.
  2. Add the curry paste, curry powder, and turmeric and stir 2 minutes.
  3. Add the coconut milk, raise the heat and boil the mixture 5 minutes.
  4. Add the chicken stock and return to a boil.
  5. Add the chicken, fish sauce, and brown sugar.  Return to a boil, reduce the heat and simmer uncovered for 15 minutes.
  6. Meanwhile cook the egg noodles in boiling salted water for 1 minute.
  7. Drain well.  Rinse with cold water.  Drain again.  Separate between bowls.
  8. Season the soup to taste.  Add the lemon juice and cilantro.
  9. Ladle over the noodles in the bowl.  Serve.

Aug 21, 2007 1

Oxtail Somen Soup

  • 4 lb oxtail
  • 2 carrots, peeled, diced
  • 2 leeks, chopped, white and light green parts only
  • 2 tomatoes, diced
  • 1/4 tsp chinese 5 spice
  • 2 tsp black peppercorsn
  • 2" ginger, minced
  • sea salt
  • water
  • 4 oz somen noodles
  • cucumber, peeled, julienned
  • bean sprouts
  • 1/3 cup cilantro, minced
  1. Cook the oxtail in a large pot of boiling water for 3 minutes and then drain.  Rinse out the pot.
  2. Return the meat to the stock pot and add the carrots, leeks, tomatoes, 5 spice, peppercorns, ginger, and 1 tsp sea salt.
  3. Add cold water to fill the pot.  Bring to a boil. Cover and lower the heat and let simmer 3 hours.
  4. Strain the stock, setting aside the meat and discarding the vegetables.
  5. Chill the stock and the oxtails overnight separately.
  6. Remove the meat from the bone.  Discard the fat from the soup.
  7. Return the stock and the meat to the cleaned stock pot and bring to a boil.
  8. Stir in the cilantro and season with salt and pepper to taste.
  9. Meanwhile cook the somen in boiling water and then drain and rinse under cold water.
  10. Divide the noodles between bowls and top with some cucumber and some bean sprouts.
  11. Ladle the soup over top and serve.

May 5, 2007 1

Chicken Chili

  • 2 tbsp olive oil
  • 1 onion, minced
  • 1 green pepper, minced
  • 1 stalk celery, minced
  • 1 tbsp chili powder
  • 1/2 tsp cumin
  • 2 tsp salt
  • 1/2 tsp cayenne
  • 2 tomatoes, diced
  • 1 tsp coriander
  • 1 jalapeno, minced
  • 2 garlic cloves, crushed
  • 2 cans black beans, rinsed, drained
  • 1 1/4 lb cooked chicken, shredded (use stock chicken)
  • 4 cups water
  • chicken oxo
  • white rice
  1. Heat the olive oil in a dutch oven.  Saute the onion, green pepper, and celery stalk until tender.
  2. Add the chili powder, cumin, salt, and cayenne.  Stir well.
  3. Stir in the tomatoes and the coriander.  Mix in the jalapeno and the garlic.
  4. Saute 5 minutes.
  5. Add the beans and the chicken and stir well.
  6. Stir in the water and the chicken oxo.
  7. Bring to a boil, reduce heat to a simmer, and cook uncovered for 45 minutes.
  8. Meanwhile cook the white rice.
  9. Serve the chili with the rice.

 

May 2012
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