MEI CAI KOU ROU (STEAMED PORK BELLY W/ PRESERVED MUSTARD GREENS)

SMOKY BUDGET BOOTSTRAP PAELLA

Easy Chicken Curry

Honey Garlic Chicken

Roasted Chicken Stock

Creamy Tortellini Soup

CREAM OF MUSHROOM SOUP

(From StH)

https://thecozyapron.com/cream-of-mushroom-soup/

Ingredients:

• Olive oil
• 1 pound crimini mushrooms, sliced
• 1 pound shiitake mushrooms, sliced
• Salt
• Black pepper
• 4 tablespoon unsalted butter
• 1 small onion, finely diced
• 4 cloves garlic, pressed through garlic press
• 1 tablespoon fresh thyme leaves, divided use
• 1 teaspoon Italian seasoning
• ¼ teaspoon white pepper
• ½ cup dry sherry
• 3 ounces all-purpose flour (about 10 tablespoons)
• 6 cups warm chicken broth/stock
• 1 cup heavy cream
• ½ teaspoon soy sauce

Directions:

1. Place a large soup pot or Dutch oven over high heat; drizzle in about 3 tablespoons of the olive oil, and once hot, add in about 2/3 of the sliced mushrooms, reserving 1/3 of them for a moment.
2. Add in a small sprinkle of salt and black pepper, and saute the mushrooms for about 8-10 minutes, until their liquid evaporates and they are browned; remove these mushrooms from the pot, and reserve them until the end.
3. To this same pot add another 2 tablespoons of olive plus the butter, and once melted, add in the diced onion and the remaining 1/3 of raw sliced mushrooms, and saute for about 6-8 minutes until softened and browned, and the liquid has mostly evaporated.
4. Add in the garlic, 1 teaspoon of the fresh thyme leaves, the Italian seasoning and the white pepper, and stir to combine; add in the sherry, and allow it to simmer and reduce for about 2 minutes until almost completely gone.
5. Stir in the flour and cook together for about 30 seconds to cook out the raw flour taste, then pour in the chicken stock/broth, whisking all the while to avoid lumps from forming.
6. Allow the soup to come a simmer, then simmer for 10 minutes until thickened.
7. Off the heat, puree the soup (I use a hand-held immersion blender, but you can also use a regular blender and work in batches) until smooth; stir in the heavy cream, add back into the pot the reserved sauteed mushrooms from earlier, plus another 1 teaspoon of the fresh thyme leaves, and the soy sauce.
8. Ladle into bowls, sprinkle over some of the remaining thyme leaves, and serve with some parmesan crisps or bread. (If I have some leftover mushrooms, I like to slice those up and quickly saute them, then spoon them on top of the soup as a garnish—totally optional.)

POTATO SOUP (Cream Soup)

(From StH)

https://sugarspunrun.com/creamy-potato-soup-recipe/

Ingredients:

• 6 strips (uncooked) bacon cut into small pieces
• 3 Tablespoons butter unsalted or salted will work
• 1 medium yellow onion chopped (about 1.5 cup/200g)
• 3 large garlic cloves minced
• ⅓ cup all-purpose flour 42g
• 2 ½ lbs gold potatoes peeled and diced into pieces no larger than 1” (this was about 6 Large potatoes for me/1.15kg)
• 4 cups chicken broth 945ml
• 2 cups milk 475ml
• 2/3 cup heavy cream 155ml
• 1 ½ teaspoon* salt
• 1 teaspoon ground pepper
• ¼ - ½ teaspoon ancho chili powder**
• 2/3 cup sour cream 160g
• Shredded cheddar cheese, chives, and additional sour cream and bacon for topping optional

Directions:

1. Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned.
2. Remove bacon pieces and set aside, leaving the fat in the pot.
3. Add butter and chopped onion and cook over medium heat until onions are tender (3-5 minutes).
4. Add garlic and cook until fragrant (about 30 seconds).
5. Sprinkle the flour over the ingredients in the pot and stir until smooth (use whisk if needed).
6. Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well.
7. Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).
8. Reduce heat to simmer and remove approximately half*** of the soup to a blender (be careful, it will be hot!) and puree until smooth (half is about 5 cups of soup, but just eyeballing the amount will be fine. Alternatively you can use an immersion blender.).
9. Return the pureed soup to the pot and add sour cream and reserved bacon pieces, stir well.
10. Allow soup to simmer for 15 minutes before serving.
11. Top with additional sour cream, bacon, cheddar cheese, or chives. Enjoy!

CREAM OF CORN SOUP

(From StH)

https://www.keyingredient.com/recipes/1938235032/cream-of-corn-cheese-soup/

Ingredients:

• 1 cup corn kernels, drained
• 1 cup creamed corn
• 2 cups chicken stock or water
• 2 tablespoons pimiento cheese
• 1 cup cream
• 1 teaspoon spring onions, finely diced (Optional)
• Nacho chips (Optional)

Directions:

1. Place corn kernels and creamed corn in a saucepan. Stir in stock and bring to a boil over high heat; let simmer.
2. Stir in the pimiento cheese until dissolved.
3. Pour cream into a bowl. Temper the cream (to prevent curdling) by stirring some of the hot liquid from the soup into the cream. Take this warmed mixture and stir it into the soup. Simmer over low heat 5 minutes.
4. Garnish with diced spring onions and chips, if desired.

FISH STEW (”Best Soup”)

(From AWL)

https://www.simplyrecipes.com/recipes/fish_stew_with_ginger_and_tomatoes/

This game is making my life difficult with the recipes :P This is my best stab at “best stew” since it calls for 1. Fish 2. Root vegetables, and 3. some hybrid cops that have any 2 of potato, sweet potato, and carrot.

Ingredients:

• 4 small (15 ounces, 443 g) red potatoes
• 2 tablespoons olive oil
• 3 tablespoons finely grated fresh ginger
• 1 clove garlic, crushed
• 1 can (14 to 16 ounces, 400 to 453 g) diced tomatoes
• ½ teaspoon sugar
• ½ teaspoon salt, or more to taste
• ¼ teaspoon black pepper, or more to taste
• ¼ teaspoon crushed red pepper
• 3 cups (700 ml) chicken stock
• 2 pounds (.90 kg) boneless firm-fleshed white fish, such as haddock, halibut, hake, flounder, pollock, whiting, or other local fish (it’s okay if the skin is still on)
• 2 tablespoons chopped fresh parsley

Directions:

1. Without peeling, slice the potatoes into ¼-inch rounds. Steam them over boiling water in a vegetable steamer, tightly covered, for 10 minutes, or until tender. Set aside.
2. Meanwhile, In a Dutch oven or other large pot over medium heat, heat the oil and add the ginger, garlic, tomatoes and their liquid, sugar, salt, black pepper, and red pepper. Cook, stirring, for 3 minutes. Add the stock, bring to a boil, lower the heat, and simmer for 10 minutes, or until the flavors mellow.
3. Add the potatoes and return the sauce to a boil. Simmer 2 minutes.
4. Cut the fillets into 3-inch pieces. Add them to the sauce and press them down into the pan to submerge them in the liquid. Cover the pan and cook for 5 minutes, or until the fish is opaque and flakes easily with the tip of a knife.
5. Taste for seasoning and add more salt and black pepper, if you like. Sprinkle with parsley before serving.

ROASTED RICE CAKES

(From M/FoMT)

https://www.seriouseats.com/recipes/2010/12/roasted-rice-cake-recipe.html

Ingredients:

For the roasted onions:

• 1 teaspoon canola oil
• 1 medium white onion, thinly sliced
• Kosher salt

For the roasted rice cakes:

• ¼ cup mirin
• ¼ cup chicken broth
• 2 tablespoons canola oil
• 1 pound rice cake sticks
• 1 tablespoon sesame seeds
• 2 scallions, ends trimmed, green parts thinly sliced

For the Korean Red Dragon Sauce:

• ¼ cup water
• ¼ cup sugar
• ⅓ cup ssamjang (fermented bean and chile sauce)
• 1 tablespoon light soy sauce
• ½ teaspoon sherry vinegar
• ½ teaspoon sesame oil

Directions:

1. Heat oil in 12-inch cast-ion skillet over medium-high heat until lightly smoking. Add onions and cook, stirring occasionally until onions begin to brown, about 10 minutes. Season with salt and reduce heat to medium-low. Continue cooking, stirring occasionally until richly caramelized, about 30 minutes longer. Adjust heat as needed to prevent burning. Transfer cooked onions to bowl.
2. Meanwhile, make the dragon sauce. Combine water and sugar in medium saucepan and bring to a boil over high heat. Stir constantly until sugar is dissolved then remove from heat. Let cool for one minute, then stir in ssamjang until dissolved. Add soy, sherry vinegar, and sesame oil.
3. For the rice cakes, pour mirin and broth into a large heavy-bottomed saucepan and bring to a boil over high heat. Reduce to medium-high and cook until lightly thickened, about two minutes. Add red dragon sauce, reduce heat to medium, and cook until glossy and thick, about six minutes. Add roasted onions and stir well.
4. Meanwhile, clean out iron skillet, and return to stove. Add two tablespoons canola oil and heat over medium-high heat until just starting to smoke. Add rice cakes and reduce heat to medium. Cook until light brown on all sides, about 3 minutes per side.
5. Toss rice cakes with sauce. Garnish with sesame seeds and scallions.

(viaNegative Calorie Soup | The Dr. Oz Show)

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When making filled pasta, I always have scraps that didn’t make the cut – maltagliati. I dry, freeze, and use them in my favorite chicken soup. Homemade chicken stock, wilted arugula, chicken bits from the bone, a poached egg, toasted breadcrumbs and grated parmigiano reggiano.

Freezing onion and garlic ends, and bits of chicken fat, tendons, arteries, and other stringy bits I don’t like eating (it’s a texture thing don’t judge me) for use making chicken stock at a later date.