Wednesday, January 2, 2013

Chili-Spiced Chicken Soup with Stoplight Peppers and Avocado Relish


    Spice blend:
    2 1/2 teaspoons chili powder
    2 teaspoons ground cumin
    1 1/2 teaspoons ground coriander
    1 teaspoon dried oregano
    1 teaspoon cracked black pepper
    1/2 teaspoon kosher salt

    1 tablespoon canola oil, divided
    1 1/4 pounds skinless, boneless chicken breasts, cut into 1/2-inch-wide strips
    2 cups chopped sweet onion
    1 cup chopped red bell pepper
    1 cup chopped green bell pepper
    1 cup chopped yellow bell pepper
    1 tablespoon minced garlic
    1/2 teaspoon salt
    2 cups fresh corn kernels
    1 (32-ounce) carton fat-free, less-sodium chicken broth
    1 (28-ounce) can fire-roasted crushed tomatoes, undrained
    2 tablespoons fresh lime juice

    1/2 cup chopped fresh cilantro
    1/3 cup chopped green onions
    1 teaspoon grated lime rind
    3 ounces queso fresco, crumbled
    1 diced peeled avocado
    Cilantro sprigs (optional)


1. To prepare spice blend, combine first 6 ingredients in a small bowl.
2. To prepare soup, heat 2 teaspoons oil in a large nonstick saucepan over medium-high heat. Add chicken; sprinkle 1 1/2 tablespoons spice blend over chicken. Sauté 8 minutes or until done; cool. Chop chicken; set aside.
3. Heat remaining 1 teaspoon oil in pan over medium-high heat; add onion, bell peppers, garlic, and 1/2 teaspoon salt. Sprinkle vegetable mixture with remaining spice blend; sauté 8 minutes or until vegetables are tender. Stir in chicken, corn, broth, and tomatoes; bring to a boil. Reduce heat; simmer 15 minutes. Add lime juice.
4. To prepare relish, combine chopped cilantro and next 4 ingredients (through avocado).
5. Ladle 1 1/4 cups soup into bowls; top with 1/4 cup relish. Garnish with cilantro sprigs, if desired.

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Tuesday, September 4, 2012


Hisit 20 grams of dried, soaked overnight, steamed 15 minutes to 1 cm ginger, crushed
100 grams of meat chicken thigh fillets, cut into small
100 grams of crab meat
3 cloves garlic, finely chopped
1 cm ginger, crushed
6 pieces hioko fresh mushrooms, thinly sliced
1 can asparagus, cut into 3 cm long
1500 ml chicken stock
1 teaspoon light soy sauce
1 tablespoon of salt
1/2 teaspoon ground pepper
2 small leeks, finely sliced
1 egg, beaten off
1 teaspoon sesame oil
3 tablespoons of corn starch and 3 tablespoons of water, dissolve
1 tablespoon oil, for sauteing

How to make:
     Saute garlic and ginger until fragrant.
     Enter the chicken. Stir until the color changes. Enter the mushrooms, crab meat, asparagus and Hisit. Stir well.
     Enter the light soy sauce, salt, pepper, and sugar. Stir well. Pour the chicken broth. Cook until boiling.
     Thicken with corn starch solution. Stir until bubbling.
     Add the eggs slowly, stirring, stirring. Add scallions and sesame oil. Stir well.

Serves 6

Monday, September 3, 2012


2 pieces of chicken thigh
1 carrot, diced
1 piece of sweet corn on the cob, pipil
1/2 red bell pepper, diced
100 grams of button mushrooms, halved sections
50 grams onion, chopped
3 tablespoons cake flour
1300 ml chicken broth
4 tablespoons of tomato paste
1 tablespoon tomato sauce
4 1/2 teaspoon salt
1 teaspoon pepper powder
1/2 teaspoon granulated sugar
50 grams of peas
50 ml heavy cream
1 teaspoon oregano
2 tablespoons butter, for sauteing
ready-made pastry shell
2 egg yolks, to spread

How to make:
     Boil chicken thighs in 1500 ml of water until cooked. Remove the bones and cut into chunks. Measure 1300 ml of water broth.
     Saute onion until fragrant. Add the flour. Stir until grained.
     Pour the chicken broth in small increments, stirring until smooth.
     Enter tomato paste, tomato sauce, salt, pepper, and sugar. Cook until boiling.
     Add chicken, carrots, sweet corn, red peppers and button mushrooms. Cook until done. Towards removed, add peas, heavy cream, and oregano. Stir well. Lift.
     Prepare a heat resistant dish. Pour the soup along with its contents. Cover with pastry skin. Apply egg yolk.
     Put in baking pan containing a little water. Oven 15 minutes with a temperature of 200 degrees Celsius.

For 10 servings

Sunday, September 2, 2012


Soup Ingredients:
1 can of canned white beans, drained
1 piece (400 g) potatoes, roughly chopped
2 pieces of bacon, chopped
2 garlic cloves, minced
1 tablespoon flour
2 teaspoons of salt
1/2 teaspoon ground pepper
2 tablespoons yogurt
1,000 ml beef broth
2 tablespoons olive oil, for sauteing

Sauerkraut Ingredients:
200 grams of cabbage, finely sliced
1 teaspoon salt
1/4 teaspoon whole cumin

How to make:
     Sauerkraut, cabbage and salt, stir knead. Add cumin. Let stand 1 hour to drain
     Heat the olive oil. Saute garlic until fragrant. Add the bacon. Stir well. Enter the flour. Stir until grained.
     Pour broth. Stir well. Cook until boiling.
     Add canned beans, potatoes, salt, pepper. Cook until done.
     Enter the sauerkraut and yogurt. Stir well. Cook until boiling. Serve.

Makes 4 servings

Chicken Macaroni Soup

100 g macaroni, boiled
2 tablespoons of cooking oil
1/2 onion, thinly sliced
2 cloves garlic, crushed
200 g chicken fillets, cut into pieces
1 stalk celery, conclude
1 carrot, cut into pieces
50 ounces of peas
1 stalk spring onion, cut into pieces
salt and nutmeg to taste
750 ml of water

Heat oil and saute onions and garlic until fragrant.
Add chicken, and cook until it changes color. Pour the water, put celery, and cook until boiling.
Add the carrots and cook until tender. Enter the macaroni, green onions, peas, salt, and nutmeg, and cook briefly. Remove and serve.

Result: 3 servings

Friday, August 10, 2012

Matsutake Mushroom Dobin Mushi - Japan

For the dashi :
4 cups water
6-inch piece kombu or kelp
2 handfuls of katsuobushi or bonito flakes (about 2 cups loosely packed)

For the dobin mushi :
2 matsutake mushrooms, sliced (about 2 ounces)
few thinly sliced white fish (about 2 ounces)
few very thin slices carrots (about 1/4 carrot)
1 tablespoon good quality sake
1 tablespoon good quality Japanese soy sauce

How to make :
1. Make the dashi: Place the kelp into a pot with the water. Let soak for 10 minutes. Turn the heat to low. When the water starts quivering, remove the kelp, add in the bonito flakes, stir and turn off the heat. (Do not let boil) Let sit until bonito flakes sink to the bottom. Strain (don’t squeeze the bonito flakes) and reserve the dashi stock.
2. Clean the Matsutake mushrooms by using a damp terry cloth to wipe the dirt off the mushrooms. Use the back of a paring knife to scrape the thin, outer layer of the stem off. Cut the tough bottom of the mushroom off and discard. Ladle the dashi into your teapot, add in the remaining ingredients.
3. Prepare your steamer as shown in the photos or directions above. Cover and steam for 7 minutes (longer if you are using chicken) on medium-low heat. Serve immediately.

serves 2 as part of multi-course meal

Soups Meat Fish With Apples - Japan

2 ounces of meat lazy fish, cut length
1 small apple, cut into 6
10 pieces of dried dates
5 ounces of chicken sauce
1/2 ounces Mushroom

20 grams of chicken stock powder
2 grams of fine salt
a little pepper

How to cook:
1. Lazy fish fry meat until dry.
2. Heat the sauce and cook all the ingredients and add.
3. Wait until all ingredients to a boil and pour into a bowl of soup, and steamed for 11 minutes.
4. Ready to be served for 2 people.