Salmon Minestrone Soup

Minestrone is a hearty and thick Italian-style soup containing vegetable and pasta. This recipe includes salmon which is an excellent source of Omega-3 fatty acids and protein. Carrots (loaded with Vitamin A) and zucchini (rich in antioxidants and potassium) add a lovely crunch.

Ingredients :
• 2 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 carrot, peeled and diced
• ½ zucchini, diced
• 1 cup sweet corn
• 1 cup canned chopped tomatoes
• 2 cups chicken stock
• 200 gr salmon, sliced
• 1 cup cooked pasta
• 1 sprig thyme
• Salt and pepper to taste
• Fresh parsley or thyme for garnishing

Directions :
1. Heat oil in a pan over medium heat and brown onion and garlic for 2 minutes.
2. Add carrot and zucchini, sauté for about 2 minutes.
3. Add corn, tomatoes, chicken stock, and simmer for 5 more minutes.
4. Add salmon slices and continue simmering for another 5 minutes or until cooked. Add pasta and mix well.
5. Season with thyme, salt and pepper.
6. Remove from heat, garnish with parsley or thyme and serve.

To 3-4 servings

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Chicken Milk Gravy

Ingredients :
• 1 chicken, cut to 10 pieces
• 1,000 cc milk
• 1 red pepper, diced
• 1 head broccoli, cut into florets
• 2 leeks, sliced about 3 cm
• to taste Oil for frying

Spices :
• 5 cloves garlic, puree
• ½ onion, chopped
• Salt, pepper, nutmeg, sugar to taste

Directions :
1. Stir fry until fragrant spices. Set chicken. Cook until it changes color.
2. Add milk. Cook until boiling. Set red pepper, broccoli, and scallions. Cook briefly.
3. Ready to serve.

To 8 servings

Spicy Beef Stew

Ingredients :
• 500 grams of tenderloin, cut into pieces
• 2 bay leaves
• 2 stalks lemongrass, crushed
• 5 cloves item
• ½ tsp nutmeg powder
• 1 tsp pepper powder
• 1 teaspoon salt
• Fried Onions to taste
• 3 tablespoons cooking oil
• 1 liter of water
• 100 cc of soy sauce

Spices, blended :
• 10 red onions
• 5 grains pecan
• 2 segment finger of ginger
• 5 pieces red chili
• 1 tomato

Directions :
1. Heat oil. Saute the spice paste until fragrant. Add meat, bay leaves, lemongrass, clove, nutmeg, pepper, salt. Pour soy sauce and water. Cook until tender and cooked.
2. Sprinkle fried onions on top. Serve.

For 10 servings

Bean Curd Stew with Vegetables

If you don't like pork belly in your clay pot bean curd, replace it with seafood or meat of your choice.

Ingredients :
• 1 block soft bean curd
• 30 gr carrot, sliced
• 5 snow peas
• ½ shallot, shredded
• 5 Chinese mushrooms, soaked in warm water for 15 minutes and sliced
• 2 cloves garlic, finely chopped
• 200 gr pork belly, sliced

Seasonings :
• 1 ½ tablespoon oyster sauce
• ½ tablespoon preserved spicy bean paste
• 1 tablespoon preserved minced bean paste (taucheo)
• ½ teaspoon chicken stock granules (optional)
• ½ teaspoon sugar
• 2 cups water
• 1 teaspoon corn starch
• A few dashes of white pepper powder

Directions :
1. Clean the pork belly well with water and drain.
2. Cut the bean curd into 6 portions and pat dry with paper towels.
3. Heat up a wok, add oil, and deep fry the bean curd until golden brown and crispy. Set aside.
4. Heat up another wok of water, add in carrots and snow peas, blanch for a while and dish out. Set aside.
5. Heat up the clay pot and add in little oil. Stir-fry the chopped garlic until aromatic, add in the sliced pork belly, stir-fry until cooked.
6. Add all seasonings and do a quick stir. Add in the remaining ingredients and stir well.
7. Add in water and cover the clay pot with the cover. Lower the heat to low and braise for 15 minutes.
8. Before serving, add in the corn starch to thicken the sauce. Serve hot.

For 2 servings

Onion Soup Pork Chops

A delicious dinner for two, including a savory side dish of oniony wild rice, takes just a few easy steps to make. Add a simple salad and some candlelight to make your meal an elegant repast.

Ingredients :
• 2 pork chops
• 1 (1 ounce) package dry onion soup mix
• 1 (6 ounce) package uncooked wild rice
• 3 cups water

Directions :
1. Preheat oven to 350°F (175°C).
2. Brown pork chops in a medium skillet over medium heat. In a medium bowl combine the soup mix and rice. Mix together and spread in the bottom of a 9 x 13 inch baking dish. Lay browned chops on top of rice. Pour water over all, gently. Cover dish tightly with aluminum foil and bake in the preheated oven for 1 hour, or until internal temperature of pork has reached 160°F (70°C).

For 2 servings

Amount Per Serving Calories : Calories: 471 | Total Fat: 6.6g | Cholesterol: 59mg

Caramelized Onions Pork Chops

Caramelized onions give the flavor to these easy to make pork chops - yummy! Great with parsley potatoes. It's simple recipe but awesome.

Ingredients :
• 1 tablespoon vegetable oil
• 4 (4 ounce) pork loin chops, ½ inch thick
• 3 teaspoons seasoning salt
• 2 teaspoons ground black pepper
• 1 onion, cut into strips
• 1 cup water

Directions :
1. Rub chops with 2 teaspoons seasoning salt and 1 teaspoon pepper, or to taste.
2. In a skillet, heat oil over medium heat. Brown pork chops on each side. Add the onions and water to the pan. Cover, reduce heat, and simmer for 20 minutes.
3. Turn chops over, and add remaining salt and pepper. Cover, and cook until water evaporates and onions turn light to medium brown. Remove chops from pan, and serve with onions on top.

For 4 servings

Amount Per Serving Calories : 221 | Total Fat: 11.3g | Cholesterol: 75mg

Zucchini Curry Soup

This recipe is great as is, but I did make a few changes that made it even better. When I was frying the onions, I added hot peppers and cayenne pepper to give it some kick. After the soup was fully blended and cooked,I also added in pieces of cooked potato. The potato adds some hardiness to the soup, and makes it much more filling while maintaining the great curry and zucchini flavor.

Ingredients :
• 2 tablespoons extra virgin olive oil
• 1 large onion, halved and thinly sliced
• 1 tablespoon curry powder/garam masala
• salt to taste
• 4 small zucchini, halved lengthwise and cut into 1 inch slices
• 1 quart chicken stock

Directions :
1. Heat the oil in a large pot. Stir in the onion, and season with curry powder and salt. Cook and stir until onion is tender. Stir in zucchini, and cook until tender. Pour in the chicken stock. Bring to a boil. Cover, reduce heat to low, and simmer 20 minutes.
2. Remove soup from heat. Use a hand blender, or transfer in batches to a blender, and blend until almost smooth.

6 servings

Calories: 74 | Total Fat: 5.2g | Cholesterol: < 1mg

Beef Rendang Curry

Ingredients :
• 1 pound beef round, diced
• 2 tablespoons cooking oil
• ¾ cup dried shrimp, minced
• 1 clove garlic, minced
• 1 tablespoon chopped lemon grass
• 2 onions, chopped
• 1 ¾ cups coconut milk
• ½ cup red curry paste, or to taste
• 3 tablespoons turmeric powder
• 1 fresh red chili pepper, finely chopped (optional)
• 1 bunch fresh cilantro, chopped

Directions :
1. This first step is to soften the beef. Place the beef in a medium saucepan, and add enough water to cover the meat. Cover, and simmer over low heat for at least an hour. Remove the beef from water, and set aside.
2. Heat the oil in a wok over medium-high heat. Add in the garlic and dried shrimp, and stir fry for a few seconds before stirring in the lemon grass and onions. Reduce heat to medium, and stir in coconut milk, red curry paste, turmeric, and chili pepper. Mix in the beef, and cover the wok. Simmer for 10 minutes over medium heat.
3. Stir in the cilantro just before serving. Save some cilantro for garnishing on top if you like.

8 servings

Shchi

Shchi (Russian cabbage soup) is one of the most typical soups of the Russian cuisine. Shchi is made of winter vegetables, meat, and added with Smetana before served. Shchi can be divided to two main variations; there are green shchi which fresh cabbage is key ingredient and ‘sour shchi which sauerkraut is key ingredient.

Ingredients :
• 8 cups beef stock (Vegetable Stock or Water for vegetarian)
• 1 ½ lbs green cabbage
• 4 garlic cloves
• 3 medium potatoes
• 2 medium onions
• 2 medium tomatoes
• 2 small radishes
• 1 leek (bottom half only)
• 1 large carrot
• 3 bay leaves
• 2 tablespoons butter
• 1 teaspoon black peppercorns
• 1 teaspoon caraway seed
• 2 tablespoons sour cream (or Smetana, per bowl)
• 1 teaspoon dill (per bowl)
• 1 teaspoon parsley (per bowl)

Directions :
1 Core and shred the green cabbage.
2 Peel and chop the garlic.
3 Peel and chop the potatoes into large chunks.
4 Peel and chop the onions.
5 Wash and chop the tomatoes.
6 Peel and dice the radishes.
7 Wash and slice the leek into thin circles.
8 Peel and grate the carrot.
9 Melt the butter in a large pot or pan.
10 Add garlic, onion, radish, leek and carrot. Saute on high heat approximately 5-10 minutes until vegetables have softened.
11 Add beef stock (vegetable stock or water) and bring to a boil.
12 Add green cabbage, potatoes, tomatoes, bay leaves, black peppercorns, and caraway seed.
13 Reduce heat to low and cover. Simmer for approximately one hour or until all vegetables are done, stirring occasionally.
14 Remove and discard bay leaves.
15 Finely chop dill and/or parsley.
16 Ladle into bowls.
17 Add a dollop of sour cream (or smetana) on top and sprinkle with chopped dill and/or parsley.
18 Ideally, refrigerate after cooling and wait 1-2 days to serve as shchi is usually allowed to "cure" for a short time. In my opinion, it tastes great fresh or re-heated. Can also be served cold.
19 Pumpernickel or rye bread and butter make a great side.
20 Refrigerate any leftovers.

Okroshka

 

 Okroshka is a famous cold soup in Russian cuisine which mostly served in summer. Okroshka is made of variety of raw vegetables such as cucumbers and spring onions, boiled potatoes, eggs, and a cooked meat such as beef, veal, sausages, or ham with kvass. Usually, Okroshka is garnished with sour cream.

Ingredients :
• ½ can of sweet peas (water drained)
• ½ cup of cilantro chopped
• ¼ cup of dill chopped
• ¼ cup scallions chopped
• ½ medium cucumber chopped
• 3 beef franks (8 oz. boiled/cooked meet of beef is highly preferred)
• 3 hard boiled eggs
• 1 medium carrot boiled
• 2 potatoes cooked
• 2 cups of plain yogurt or kefir
• 1,5 cups of water (if you are using kefir, use less water)
• black pepper
• salt to taste

Directions :
1. Place all chopped ingredients in a large bowl. Cut the meat or beef franks thinly.
2. Chop up the eggs, boiled carrot and previously cooked potatoes. Add everything to the bowl.
3. Dilute yogurt with water and pour over the remaining ingredients. Add black pepper and salt as needed.
4. Serve.

A Simple Green Tea Soup

Finding all ingredients for making the Thunder Tea Rice Soup is getting difficult as some of the ingredients are not easily available.  Here is a very simplified soup! Grounded peanut powder can be added, if desired.

This reminds us how much effort by many people and the natural gifts (sunshine, rain, soil) went into growing, harvesting, processing, cooking and serving the food that we eat every meal. How blessed we are!  When we are hungry, we have food.  Living in this era, we get to taste different wonderful and scrumptious cuisines even without having to step out of the country. Maybe, when we have our meal, just be thankful.  

Preparation:     8 mins Cooking time:  8 mins

           

Ingredients :

°         25g mint leaves (stems removed before weighing)

°         25g coriander

°         500ml water

°         salt, to taste

°         granulated mushroom bouillon (optional), to taste

°         1½ teaspoon green tea powder, or to taste

°         some roasted/toasted white sesame seeds, for garnish

Directions :

1.      Place the mint leaves, coriander, and ginger in a blender with 125ml of water. Blend well and set aside.

2.      Pour 375ml of water into a pot and bring to a boil. Stir in the vegetable puree and bring to a boil.

3.      Season to taste with salt, granulated mushroom bouillon and stir in the green tea powder.

4.      Ladle the soup into individual serving bowls, sprinkle some sesame seeds and serve hot. 

Serves 2

Quick Bitter Gourd with Tofu Noodle Soup

Cooking for ONE can be simple, easy and yet nutritious too!

Preparation:     10 mins Cooking time: 10 mins

           

Ingredients :

°         50g bean vermicelli

°         50g bitter gourd, sliced

°         1 tomato, cut into quarters

°         1/4 pack silken tofu

°         few slices carrot

°         few vegetarian mushroom

°         2 slices deep-fried beancurd skin (optional)

°         375ml water

°         salt and pepper, to taste

°         granulated mushroom bouillon (optional), to taste

Directions :

1.    Place bean vermicelli and water in a pot and bring to a boil and simmer 3-5 minutes.

2.    Add in bitter gourd, tomato, tofu, carrot, vegetarian mushroom and beancurd skin and bring to a boil. Season with salt, pepper and granulated mushroom bouillon.

3.    Serve with a small plate of sliced red chilli with light soy sauce. 

Serves 1

Creamy Winter Melon and Carrot Soup

Quite a fun and easy way to serves creamy soup if you does not really like clear soup and want some texture in it. For a light orange color or more creamy colour soup, reduced the amount of carrot (few slices) used and increase the winter melon portion. Have fun, it is all base on individual preferences.

Preparation:     10 mins, Cooking time:  25 mins

           

Ingredients (serves 2)

°         350g winter melon (weight after peeling), cut into small chunks

°         75g carrot, cut into mall chunks

°         50g shiitake mushroom, sliced 

°         350ml water or vegetable stock

°         1 piece (25g) vegetarian ham, sliced thinly

°         salt and pepper to taste

°         granulated mushroom bouillon (optional), to taste

°         some coriander,  for garnish

Directions

1.      Place the winter melon, carrot and water in a pot and bring to a boil. Simmer for 5-8 minutes or until winter melon and carrot are tender.  

2.      Transfer to a blender or food processor and blend until smooth and creamy.

3.      Place the mushrooms, vegetarian ham and soup  puree in a pot and bring to a boil. Season to taste with salt, pepper and granulated mushroom bouillon.

4.      Ladle the soup into individual serving bowls, garnish with fresh coriander leaves and serve.

Pumpkin Mushroom Soup

Preparation:     10 mins, Cooking time:  25 mins 

           

Ingredients :

°         200g pumpkin (weight after peeling), small chunks

°         50g shitake mushroom, sliced

°         50g enoki mushroom, base trimmed

°         500ml water or vegetable stock

°         1 piece (25g) vegetarian ham, sliced thinly

°         salt and pepper to taste

°         granulated mushroom bouillon (optional), to taste

°         1½ teaspoon corn starch, mix with 1 tablespoon water

°         some coriander,  for garnish

Directions :

1.      Place the pumpkin in a steamer and steam for 5-10 minutes or until tender.

2.      Transfer to a blender or food processor and add in water or vegetable stock. Blend until smooth and creamy.

3.      Place the mushrooms, vegetarian ham and pumpkin puree in a pot and bring to a boil. Simmer for 10 minutes. Season to taste with salt, pepper, granulated mushroom bouillon and thicken with corn starch.

4.      Ladle the soup into individual serving bowls, garnish with fresh coriander leaves and serve.

Serves 2

Fresh Willow Mushroom Soup

In 2010, most likely I will be very busy and posting very few recipes. I still have 10-20 veg*n dishes on my recipe to-do list which I guess when time permit then I will post and share with all. Really appreciate the lovely comments, the encouraging emails etc that I received regarding this blog.  Here is an herbal soup recipe which I done last year to share.

Spot some fresh willow mushroom (tea tree mushroom) - 150g @ $$2.55, at the supermarket last year and could not resist buying this unique mushroom. And use it to whip up this quick and simple soup. The willow mushroom imparts a unique flavour to this soup. Add some dried mushroom if desired, it will gives this soup a much stronger flavour and darker shade.  You can opt to boil this soup longer but remember to increase the amount of water when needed.  

Preparation:     10 mins Cooking time:  20 mins

           

Ingredients :

°         150g fresh willow mushroom, base trimmed

°         10g solomon's seal/yu zhu

°         6 seedless red dates

°         1 slice ginger (optional)

°         3/4 tablespoon wolfberries, soaked

°         750ml water or vegetable stock

°         salt and pepper to taste

°         granulated mushroom bouillon (optional), to taste

°         some fresh coriander leaves, for garnish

Directions :

1.      Place willow mushroom, solomon's seal, red dates, ginger and water in a pot. Bring soup to a boil and simmer for 15 minutes.

2.      Throw in the wolfberries and season to taste with salt, pepper and granulated mushroom bouillon.

3.      Ladle the soup into individual serving bowls, garnish with fresh coriander leaves and serve.

Serves 2

Miso Soup with Mashed Tofu and Edamame

I really love what I read in Shojin Ryori Cuisine where the Chef would crush the tofu used for the miso soup. It is the unique aspect of Shojin cooking that is to emphasize the practice of equanimity.  Hence, I whip up this miso soup with crushed tofu and tell this to my kid.  What I cook miso soup now, I tend to remember this crushing tofu and the association with equanimity, so it is kind of a beautiful reminder ...  

Preparation:     5 mins, Cooking time:  15 mins  

           

Ingredients :

°         8 dried kelps in knot

°         1  thin slice ginger (optional)

°         500ml water

°         100g silken tofu, mashed

°         ¾ -1 tablespoon miso paste

°         some edamame soybean, for garnish

°         finely chopped spring onion or coriander leaves, for garnish

Directions :

1.      Place the dried kelps, ginger and water in a pot. Bring to a boil and simmer for 10-15 minutes. Remove from the kelps and ginger, if desire. Stir in edamame soybean, miso paste, mashed tofu and bring to a boil

2.      Ladle the soup into individual serving bowls, garnish with spring onion or coriander leaves and serve immediately.

Serves 2-4

Broccoli Cheese Soup

Broccoli Cheese Soup


 Ingredients :
2 cans cream of mushroom soup
2 cans cream of celery soup
2 cans cream of broccoli soup
1 12 ounce can evaporated milk
2 soup cans water
1 pound Velveeta cheese
1 bag frozen, chopped broccoli 

Directions :

Mix soup, evaporated milk and water in your crockpot. Heat on low until hot throughout (about 2 - 3 hours). Add Velveeta and frozen broccoli. Heat another 1 - 2 hours until cheese is melted and broccoli is cooked through. Serve hot. This recipe can easily be cut in half.

Lentil-Vegetable Stew

Ingredients (use vegan versions) :
• ¼ cup water
• ½ medium onion, chopped (1 cup)
• 2 medium carrots, shredded (1 cup)
• 1 small sweet potato, peeled and diced
• 4 cloves garlic, chopped
• 2 cups dry lentils
• 6 cups very hot vegetable broth
• ¼ teaspoon cumin
• 1 teaspoon curry powder
• Salt and pepper to taste

Directions :
In a skillet over medium-high heat, bring water to
simmering. Add onion and saute 2 min. Add carrots, sweet
potato, bell pepper(½ medium)and garlic; saute 1 min.
until water has evaporated. Spoon into slow cooker. Ad
remaining ingredients. except salt and pepper.
Cook on low for 8 to 10 hours or until lentils are very
soft and stew is thick. Can be very well frozen in
containers.

Serves 6-8

Lima Bean Soup

Ingredients (use vegan versions) :
• 3 cups cooked Lima Beans
• 1.5 cups prepared vego chichen stock
• 1 onion chopped
• 1 clove garlic chopped
• Fresh herbs of choice chopped
• Salt and pepper to taste

Directions :
1. In medium saucepan fry oil in just a dash of cold pressed
oil, add garlic then lima beans. Continue until fragrant
then add stock, keep on medium heat until beans are soft.
2. Add seasonings, heat through for one minute. Put bean mix
through processor until the right consistency is reached.
It is important to add flavourings as this soup can be a bit
tasteless without them. Adjust the consistency by adding
water or more stock if needed.

I haven't worked out the nutritional info, but if you use
just a small bit of oil it is quite good for you. If you
want to omit the oil try sauteing the onion in a little
stock.

Serves 2

Preparation time: 20 min