Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Saturday, April 26, 2014
I Now Pronounce You Reader and Soup! – How to Make Italian Wedding Soup
I knew todays video recipe was called Italian Wedding Soup because its traditionally served at weddings, but I wanted to find out why this soup, with these ingredients in particular, was chosen.I had a few theories. I figured the greens probably represented money, and symbolized hopes that the bride and groom would enjoy a prosperous union. The soups signature mini-meatballs were a tougher nut to crack.
How could taking large, virile, normal-size meatballs and shrinking them down to dainty little shriveled dumplings serve as a metaphor for marriage? I just dont see a connection. Well, come to find out (according to two reliable sources; Wikipedia, and my friend and fellow About.com Guide, Kyle) the name has nothing to do with people getting married.
Apparently, what we Italian-Americans from the northeast call Italian Wedding Soup is actually a misinterpretation of an Italian soup called, "minestra maritata," which basically means "married soup." The "married" refers to the delicious pairing of the greens and meat, and not the ritual of marriage.So, the soup ended up being a sort of self-fulfilling prophecy. What better choice for a first course at your Italian-American wedding reception than something called Italian Wedding Soup?
That should give you enough soup-related cocktail party conversation material for a while. Whether you fondly remember this from weddings past, or youve never had it or heard about it before, I really hope you give it a try. Enjoy!
Ingredients:
1 quart beef broth
1 quart chicken broth
Note: A little more or little less broth will not affect the recipe
1/3 cup pastina or other tiny pasta
1 bunch kale
salt and pepper to taste
For the meatballs:
1 1/4 pound beef
1 egg
2 cloves garlic
1/4 cup cream
1 cup fresh breadcrumbs
2 tbsp fresh parsley
1/2 cup grated Parmigiano-Reggiano
1 1/2 tsp salt
1/2 tsp fresh black pepper
Sunday, April 6, 2014
Nui Gio Heo Vietnamese pasta soup
Nui Gio Heo and Pho are hubby two top favorite Vietnamese comfort soup dish. Feeling lazy; don’t know what to cook and/or don’t want to do lots of cooking on rainy cold kind of depressing weather. Well, this is it, Vietnamese comfort pasta soup that will sure to warm you up from inside out. Vietnamese pasta soup is very comforting dish I make a lot at home and even my two kids 4yrs and 3 yrs old love it every time not to mention my husband. It is a combination of pork feets hot soup ladle over pasta, a touch of cilantro, fresh cracked black pepper and garlic hot sauce, delish. Vietnamese rice pasta is very similar to Italian pasta, so feel free to replace it if you could find Vietnamese rice pasta. For this soup, it doesn’t have to be pork feet, but traditionally we love pork feet especially to make this soup dish. I am sure it may sound a little creepy to some of you but if you have not yet try it, you should try it! Have been said that, you can always substitute with any kind of meat you like; chicken, seafood or even beef ect… make it yourJ. Very simple and easy to make I promise and yet it is so good!
Ingredients:
3½-qart water, for the broth
1lb pork feet , parboiled, clean/rinse under tap water
2 medium to large loose carrots ,peel and sliced
4 chayote, peel , halved, remove the seed and sliced
3tbsp granulated chicken flavor soup base mix
3tsp salt
Ground pepper
Chili garlic sauce
Cilantro, rough chopped
Chayote is use in mostly cooked form. They are quite sweet and cruchy which some people also like to add raw in their salads or salsas. Chayote peel are thin almost like carrot and really up to you wether to peel or not. I mostly like them cooked and peel, but however you use them, cooked or raw, peel or unpeel. Chayote give you good source of amonio acids and vitamin C.
Halved, remove the seed and sliced as shown in the picture above.
For carrots, peel and sliced. Most of us, or almost all of us may already know that carrot give you lots of good source of Vitamin A, Vitamin C, Vitamin E, Fiber ect. which of course I try to use alot in my everyday cooking. and this is one of many way of using carrot to get kids eating more veggie as part of their diet.
Warning: if you decided to peel the skin, use glove or just an empty grocery bag to hold on chayote when peeling to avoid leaving mucus-like. One they substance on your hand, they could be hard to remove or clean it off.
*Parboiled Pork feet
- bring a pot of water to a boil, drop in your pork feet, bring to a boil for 2 minutes , drain and rinse/clean well under tap water . Set aside!
Notice: whenever I bring any pot of soup to a simmer for a long or just a short time, I always parboiled my meat. It is most important step to make deliciously clean and clear broth.
Directions:
Bring 3½-qart water to a boil. add parboiled pork feet, bring back to a boil and skim out the scum. The step shown in Pho (rice noodle soup) and Canh Du Du (Green papaya Soup). Cover the lid and lower the heat so simmer for about 25-30 min. Meanwhile, bring a pot of salt water to a boil, add in 1lbs of pasta (any kind), and let it cook in according with the package direction.
Tip: add about 1tbsp of oil to the pot to avoid from sticking together. Drain and let it run under cold tap water for few second and then let it run under hot tap water for another few second. Set aside.
Once the soup is ready, remove the lid and of course skim out any scums and fats once more.
Add in sliced carrots and cook for 3-5 minute,
Add sliced chayotem, granulated chicken flavor soup base mix, salt and ground black pepper. Bring to a boil and cook for 7 to 10 minutes, remove from the heat. In this part, I tend to like my veggie more tender but is up to you how well you want your veggie to be done.
To serve; add among of pasta in indiviual serving bowl. Ladle the hot soup, veggie and meat (pork feet) into each bowl, add chopped cilantro, ground black pepper and if you like it more spicy, add chili garlic sauce which I love especially to serve with any kind of noodle soup. Enoy~~ Happi Cooking~~ :)
Directions:
Bring 3½-qart water to a boil. add parboiled pork feet, bring back to a boil and skim out the scum. The step shown in Pho (rice noodle soup) and Canh Du Du (Green papaya Soup). Cover the lid and lower the heat so simmer for about 25-30 min. Meanwhile, bring a pot of salt water to a boil, add in 1lbs of pasta (any kind), and let it cook in according with the package direction.
Tip: add about 1tbsp of oil to the pot to avoid from sticking together. Drain and let it run under cold tap water for few second and then let it run under hot tap water for another few second. Set aside.
Once the soup is ready, remove the lid and of course skim out any scums and fats once more.
Add in sliced carrots and cook for 3-5 minute,
To serve; add among of pasta in indiviual serving bowl. Ladle the hot soup, veggie and meat (pork feet) into each bowl, add chopped cilantro, ground black pepper and if you like it more spicy, add chili garlic sauce which I love especially to serve with any kind of noodle soup. Enoy~~ Happi Cooking~~ :)
Monday, March 24, 2014
Tortilla Soup
Tortilla Soup
5 chicken breasts, cooked and cubed (i used canned)
3 cloves Garlic
1 Onion
3 T. Butter
3 T. Flour
6 C. Milk
6 C. Chicken Broth
1 Can Creamed Corn
2 tsp. Cumin
1 pkg. Fajita seasoning
1 T. Cilantro
1 Can Herdez Salsa
1-15 oz. Tomato Sauce
1-12 oz. Tomato Paste
Mix garlic, onion, butter and flour together in a big saucepan until brown. Then add all the remaining ingredients. Best if cook on low for a couple hours for more flavor. While soup is cooking fry a corn tortilla and cut into strips for top of soup. I also top my soup with Sour Cream, Avocado, Monterey Jack Cheese, Cilantro and a Lime wedge. Yummy!!!
Posted by: Brittany P.
3 cloves Garlic
1 Onion
3 T. Butter
3 T. Flour
6 C. Milk
6 C. Chicken Broth
1 Can Creamed Corn
2 tsp. Cumin
1 pkg. Fajita seasoning
1 T. Cilantro
1 Can Herdez Salsa
1-15 oz. Tomato Sauce
1-12 oz. Tomato Paste
Mix garlic, onion, butter and flour together in a big saucepan until brown. Then add all the remaining ingredients. Best if cook on low for a couple hours for more flavor. While soup is cooking fry a corn tortilla and cut into strips for top of soup. I also top my soup with Sour Cream, Avocado, Monterey Jack Cheese, Cilantro and a Lime wedge. Yummy!!!
Posted by: Brittany P.
Tuesday, March 11, 2014
Kidney beans Black eye peas vegetables Healthy soup
Yesterday I made this yummy soup for dinner. This smells awesome and tastes delicious. Apart from haing excellent smell and taste we have to look at the another important and intresting feature of this recipe. It is healthy and can be had with roti(Indian Bread) or Bread or Rolls. We had with toasted white bread. You can also have this soup with out any bread. You can modify this recipe to your taste, that is you can add more spices or reduce the spices and cook. You can even choose your favorite vegges also. That is why I like this soup a lot. Try it and you will ike it for sure.
Ingredients
Kidney beans 1/2 cup
Black eye peas-1/2cup
water as required
carrot-1 medium size sliced
Tomato-1 medium size schopped
Cauliflower/broccili-1/2cup florets
Green chili-2
salt to taste
Method
I am making the mild spicy version of this recipe. you can prepare it to you taste by reducing or increasing the amout of ingredients. Wash and soak Kidney beans and Black eye peas for about 4-6hrs.
Now take a pressure cooker and add Kidney beans, black eye peas, chili, carrot, tomato, cauliflower and cook it for 3 whistles by adding required amout of salt. When all the pressure escapes from the cooker open it and mix well with spoon. Serve hot.
For more spicy version
Prepere tempering (talimpu/thadka). For this heat 2tbsp of oil in a pan and add 1tbsp of cumin seeds and 1/2tbsp of fresh garlic crushed. When the garlic turns golden brown mix with the cooked soup. You can also add 1/4tbsp cumin powder and 1/4tbsp of coriander powder and cook it again.
Garnish with coriander/cilantro and serve hot.
Hope you like my recipe.
Kidney beans 1/2 cup
Black eye peas-1/2cup
water as required
carrot-1 medium size sliced
Tomato-1 medium size schopped
Cauliflower/broccili-1/2cup florets
Green chili-2
salt to taste
Method
I am making the mild spicy version of this recipe. you can prepare it to you taste by reducing or increasing the amout of ingredients. Wash and soak Kidney beans and Black eye peas for about 4-6hrs.
Now take a pressure cooker and add Kidney beans, black eye peas, chili, carrot, tomato, cauliflower and cook it for 3 whistles by adding required amout of salt. When all the pressure escapes from the cooker open it and mix well with spoon. Serve hot.
For more spicy version
Prepere tempering (talimpu/thadka). For this heat 2tbsp of oil in a pan and add 1tbsp of cumin seeds and 1/2tbsp of fresh garlic crushed. When the garlic turns golden brown mix with the cooked soup. You can also add 1/4tbsp cumin powder and 1/4tbsp of coriander powder and cook it again.
Garnish with coriander/cilantro and serve hot.
Hope you like my recipe.
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