More of My Favorite Thai Food

My husband and I can never seem to get enough great Thai food, we absolutely love it!  On a previous post dated 8/9/2010 titled "My Favorite Thai Food" you can also find some delicious Thai recipes (see archives).

Thai food tastes flavorful and exciting and not only that it looks fantastic, smells amazing and all parts of the meal as a whole make up unique components for a very lively tasting dishes.  Thai food isn't about simplicity, but making a complete tasting dish with great complexity in every delicious bite.  Thai cuisine and the culinary traditions and cuisines of Thailand's neighbors have influenced Thai cuisine over the course of many centuries.  Many dishes that are popular in Thailand were originally Chinese dishes and introduced to Thailand by the Hokkein people starting in the 15th century and by the Teochew people who started settling in larger numbers from the late 18th century. The Chinese also introduced the use of a wok for cooking, as well as several types of noodles, taochiao (fermented bean paste), soy sauces and tofu.  The cuisines of India and Persia brought by traders to Thailand came with rich curries, both yellow and massaman.  Thai food was traditionally eaten with the right hand while seated on mats or carpets on the floor.  The use of fork and spoon were introduced by King Chulalongkon after his return from a tour of Europe in 1897.  Of course, most Thai meals consist of serving rice.  Many Thai restaurants serve a wide selection of Thai sauces and condiments such as; phrik nam (fish sauce, lime juice, chopped chilies and garlic), dried chili flakes, sweet chili sauce, sliced chili peppers in rice vinegar, sriracha, and soy.   

I hope you try and enjoy the recipes listed below and Gin Khao.

Thai Iced Tea (love this)  Cha Yen

Thai black tea bags
Boiling hot water
2 tsp. sweetened condensed milk (for each glass)
2 tsp. half and half (for each glass)
2 tsp. sugar (for each glass)
Crushed ice or ice cubes for each glass

Steep tea until nice and dark in color, or about 5 to 6 minutes.  Add ice cubes to tall glasses and pour tea about 3/4 full into a glass, then stir in sugar to dissolve, stir in condensed milk.  Stir in half and half stirring until fully incorporated. Add a straw and Enjoy.  Note; sometimes I will add a cinnamon stick or split vanilla bean pod to tea when steeping.  Don't know if that is authentic, but I like it.  Note:  when making this start with just one glass to see how sweet you like your tea, then continue making the other glasses.

Thai Fried Rice

5 cups cooked jasmine rice or any white rice you like
2 chicken breasts, skinless and boneless (cut into small pieces)
1/2 red onion, diced
4 garlic cloves, minced
1/3 cup frozen peas
1 egg
2 cups pineapple, diced about medium (use fresh pineapple if possible)
1/4 cup golden raisins
3 scallions, sliced on diagonal including green part
1/2 cup dry roasted cashews
Oil for frying
Fresh cilantro, rough chopped (garnish)
Sauce
2 Tbl. soy sauce
2 Tbl. fish sauce
1 Tbl. pineapple juice
1/2 tsp. curry paste (yellow)
1 tsp. sugar

Into a bowl, whisk sauce ingredients together and set aside.  Heat a wok or large saute pan over high heat.  Add oil and swirl around then add onion and garlic stir frying fro about 1 minute.  Add chicken and 1 Tbl. sauce, cook about 3 minutes stirring.  With heat still on high add rice, pineapple, peas, raisins, and remaining sauce, stir frying about 3 minutes, breaking up any lumps of rice.  Push rice aside and break egg into pan and stir quickly to scramble, gradually incorporating rice back.  Add scallions and cashews.  Taste and if you need to add more fish sauce go ahead and do so.  Place onto serving platter and garnish with fresh cilantro.

Chicken with Chilies and Rice

1 lb. boneless, skinless chicken breast
vegetable oil
3 garlic cloves, minced
2 Thai bird chilies, minced (I would suggest wearing gloves)
1/4 cup chicken stock (good quality)
1 Tbl. fish sauce
2 tsp. sugar
2 tsp. soy sauce
freshly ground black pepper
1 1/2 cups Thai basil leaves
2 Tbl. fresh lime juice
Sticky rice

Freeze chicken in plastic wrap for about 30 minutes.  Remove from freezer and cut lengthwise into thin slices with a sharp knife.  Cut slices into 2-inch pieces.  Heat a wok or heavy bottom skillet until very hot.  Add 1 Tbl. vegetable oil and add garlic and stir fry to golden.  Add chicken and stir continually about 4 minutes.  Add chilies, stock, fish sauce, sugar, soy and pepper and stir fry to combine.  Add basil leaves and cook about 30 seconds.  Stir in lime juice.  Pour onto platter and garnish with fresh basil leaves.   Serve with sticky rice.

Yellow Curry with Shrimp

2 (15 oz.) cans coconut milk
1 cup clam juice or fish stock
1/4 cup yellow curry paste (only use the paste)
1 large carrot, peeled and slice thinly on diagonal
1 red bell pepper, cored, seeded and thinly sliced
1 medium yellow onion, chopped
1 Thai chili, thinly sliced on diagonal
5 sprigs fresh Thai basil
2 Tbl. fresh lime juice
1 1/2 Tbl. fish sauce
1 1/2 lbs. large shrimp, peeled and cleaned
1/4 cup fresh cilantro, chopped
1/3 cup salted peanuts, rough chopped

Into a large Dutch oven bring coconut milk, fish stock, and curry to a boil over medium heat whisking to combine.  Add the carrot slices, red pepper, onion, chili, basil, lime juice and fish sauce.  Simmer and cover for about 40 minutes.  Add the shrimp and cook about 5 minutes or until pink in color.  Remove and discard the basil sprigs.  To serve; place curry into bowls and garnish with cilantro and peanuts.  Note:  you can also serve over steamed white rice if desired.

Barbecue Chicken Thai Style

4 large boneless chicken breasts, skin on
2 Tbl. turmeric
1 tsp. coriander seed
1 tsp. black peppercorns
1 Tbl. palm sugar
4 Tbl. coconut cream (not milk)
Sauce
1/2 cup tamarind juice
4 shallots
2 garlic cloves
1 Tbl. fish sauce
3 Tbl. palm sugar
1 tsp. dried chilies, pounded

Into a small saute pan, add the coriander seeds and black pepper and fry dry for just a few seconds until fragrant.  Remove from pan and place onto some foil and cover.  With the back of the fry pan or mallet, smash to a powder or use a mortal and pestle to finely grind.  Place this mixture into a bowl with the turmeric, sugar and coconut cream and mix to combine.  Rub all over chicken breasts and marinate in refrigerator for 1 hour.  Sauce; place the shallot and garlic on a grill pan or outdoor grill.  Remove and place into a blender or mortal and pestle and grind until smooth.  Add tamarind juice, fish sauce, pounded garlic and shallot and palm sugar to a saucepan and simmer over low until just thickened.  Remove from heat and add dried chili.  Heat up your grill and place marinated chicken skin side down on high heat for a few minutes to get it seared.  Then move to cooler spot on grill and cook about 30 minutes turning occasionally, and basting with sauce towards end of cooking time.  Serve with sticky rice and a light refreshing Thai salad.

Thai Green Curry

1 lb. beef sirloin, sliced into thin slices
oil
3 Tbl. green curry paste
2 1/2 cups coconut milk
2 kaffir lime leaves, torn
10 small fresh Thai eggplants, quartered
3 fresh red chilies, sliced on diagonal
handful of basil leaves
1 1/2 Tbl. fish sauce
1 1/2 tsp. palm sugar

Slice the beef into thin slices.  Into a wok or large saute pan add curry paste in some oil and sauce until fragrant, reduce heat and whisk in 1 1/2 cups coconut milk stirring to combine.  Add the beef and lime leaves cooking about 3 minutes then bring to a boil.  Add remaining coconut milk, palm sugar and fish sauce.  When mixture returns to a boil add eggplants and cook until done.  Add red chilies and basil leaves.  Arrange onto a serving platter and serve with steamed rice.

Tom Yum Goong Soup

4 cups water
2 stalks fresh lemongrass, trim off ends of root and smash with side of chef knife to bruise, cut into 2-inch pieces
3 slices fresh galangal root, smashed
3 fresh kaffir lime leaves
1 Tbl. tamarind paste
1 Tbl. fish sauce
1 lb. medium to large shrimp, cleaned and shelled
12 fresh Tahi chili peppers, cut into strips
1 small white onion, sliced
2 Tbl. roasted chili paste
1 (16 oz.) can straw mushrooms, drained and rinsed
1 ruby red tomato, cut into 1/4-inch thick wedges
1 small lime, juiced
fresh cilantro sprigs
Coconut milk

Bring water to boil and add lemon grass, galangal, lime leaf, fish sauce and tamarind paste breaking apart as you add it.  Add the shrimp and boil for about 3 minutes.  Add the onion, chili paste and mushrooms, cooking another 7 minutes. Add chili peppers and tomatoes.  Turn off heat and add lime juice.  Taste and adjust flavorings adding more fish sauce if needed.  Place into serving bowl and garnish with cilantro and splash of coconut milk.

Chili Paste Fried (great condiment)

1/2 cup garlic
1/2 cup fresh shallot, chopped
2 Tbl. shrimp paste
1 3/4 cups dried chilis, stemmed
1/2 cup tamarind paste, seedless
2/3 cup dried shrimp
5 Tbl. palm sugar
2 Tbl. fish sauce
pinch of salt
3 Tbl. vegetable oil

Pour hot water over dried shrimp.  Into a dry wok or saute pan with low heat, add garlic and keep stirring until it turns golden and fragrant.  Remove garlic and set aside.  Place shallots into pan and do the same, remove and set aside.  Same with the shrimp paste until fragrant, same with the dried chills until golden and fragrant.  Place the tamarind paste into a bowl and add water until just covered then squeeze with your hand a couple of times.  Transfer paste to cutting board and chop, set aside.  Drain and rinse the dried shrimps then add to mortar and pestle.  P0und until fine remove and set aside. Place roasted chilis into mortar and pound until fine, add dried shrimp to mortar then garlic, shallot, shrimp paste and tamarind paste.  Season with sugar, fish sauce and salt and pound until well blended.  Into a clean wok or saute pan, add oil and add mixture stir frying until fragrant, remove and enjoy.

Thai Shrimp with Orange

22 medium to large cleaned shrimp
4 garlic cloves, minced
2 scallions, thinly sided including green part
1 Tbl. fresh ginger, grated
1 red chili, minced
1/2 cup chicken stock (good quality)
1/2 cup fresh orange juice
1 Tbl. ground coriander
1 tsp. cumin seed
1/4 tsp. turmeric
1 small red bell pepper, seeded and chopped
1 small green bell pepper, seeded and chopped
1 tangerine
1 Tbl. brown sugar
1 1/2 Tbl. fish sauce
1/3 can coconut milk
Fresh cilantro
Oil

Clean shrimp and rinse in cold water, place onto paper towels.  Peel tangerine and divide into segments.  Heat a wok or large saute pan over high with oil and add garlic, scallion, ginger and chili, stir frying about 2 minutes.  Add stock and orange juice and stir in coriander, cumin seed and turmeric.  Add bell peppers and turn to simmer for about 6 minutes.  Add shrimp and simmer about 3 minutes or until shrimp turn pink.  Add brown sugar, fish sauce, tangerine segments and coconut milk, stirring and tasting flavors.  Add just a touch more fish sauce if desired.  Top with fresh cilantro and serve with steamed rice.

Thai Noodle Salad

16 oz. fresh Asian style noodles
2 1/2 cups cooked thinly sliced chicken, beef or pork
1 red chili, seeded and thinly sliced
1 medium red bell pepper, seeded and sliced into strips
1 medium green bell pepper, seeded and sliced into strips
3 scallions, thinly sliced on diagonal including green part
1 1/2 cups fresh cilantro, rough chop
1/2 cup fresh basil, rough chop
1/3 cup dry roasted unsalted peanuts
1 English cucumber, sliced in half lengthwise then sliced on diagonal
Dressing
1/3 cup fresh lime juice
3 Tbl. fish sauce
1 Tbl. soy sauce
2 tsp. white sugar
1 garlic clove, finely minced

Prepare noodles per directions cooking al dente, rinse with cold water and drain well.  Make dressing by whisking into a bowl and be sure to whisk sugar to dissolve, taste and adjust flavorings.  Into a large bowl add chili, peppers, scallions and cooked meat.  Whisk dressing and pour over a little into bowl, tossing to mix.  Add pasta and remaining dressing tossing to combine, be sure to toss to distribute dressing well.  Add remaining ingredients and toss again.  Note:  I usually make more dressing than called for.  Place onto serving platter.

Thai Fried Noodles

4 cups peanut oil
6 oz. fine rice noodles
1 firm tofu, cut into matchstick pieces
2 garlic cloves, finely minced
1 Tbl. shallot, minced
1/4 cup finely chopped pork
1/4 cup finely chopped fresh shrimp
1 Tbl. yellow soybean sauce
1 Tbl. white vinegar
1 Tbl. fish sauce
4 Tbl. palm sugar
1 tsp. Thai dried chilies
1 Tbl. fresh lime juice
1 fresh Thai red chili, thinly sided
1 Tbl. kaffir lime rind thinly sliced
3 scallions, sliced
1 cup bean sprouts
cilantro leaves

Heat oil in deep wok over medium.  When oil is very hot fry the noodles until crisp and golden, remove with skimmer and drain well. Deep fry the tofu until crisp and set aside.  Remove most of the oil keeping about 1/4 cup.  Heat and stir fry garlic and shall to, then add pork and shrimp, seasoning with soybean sauce, vinegar, fish sauce, palm sugar and dried chilies, stirring to combine.  When thick add the lime juice and mix well.  Taste and adjust balance of sweet, sour and salty flavors.  Reduce heat and add the noodles stirring in sauce until they stick together, add the tofu and spoon onto serving platter.  Top noodles with lime rind, and garnish with bean sprouts, scallions and cilantro.

Pork Satay

3/4 lb. pork butt or your choice of pork (trim some of the fat off)
peanut oil
Marinade
2 Tbl. onion, finely minced
3 garlic cloves, finely minced
1 fresh green chili, finely minced
1/3 cup soy sauce
2 Tbl. fish sauce
2 tsp. rice vinegar
1/3 cup brown sugar, packed
4 Tbl pure maple syrup
2 tsp. corn starch
Dipping Sauce
1 cup creamy peanut butter
1/4 cup soy sauce
2 tsp. chili paste (I like Sambal)
2 Tbl. dark brown sugar
2 fresh limes, juiced
1/2 cup hot water
Garnishes; rough chopped peanuts and fresh cilantro
Skewers (soaked in cold water 30 minutes)

Whisk marinade ingredients together into a bowl, whisking in corn starch last.  Rinse pork in cold water and with a very sharp knife slice into strips.  Combine pork into marinade, gently stirring to combine.  Cover and refrigerate for about 2 hours.  Weave pork strips onto skewers leaving some room at bottom of skewer for handle.  Brush your grill with oil and grill satay, brushing with leftover marinade just once, discarding remaining marinade.  Grill to cook through with nice grill marks.  When cooked place onto serving platter with sauce bowl in center.  Sauce;  into a bowl or food processor add peanut butter, soy, chili paste, sugar, and limes and mix to combine, add hot water and gently whisk into sauce.  You don't want sauce too thick or too thin.  Place into serving bowl and garnish with peanuts and cilantro.  Serve satay with dipping sauce and fresh sliced vegetables.

Fresh Thai Herb/Vegetable Salad

1 large English cucumber, peeled and sliced in half lengthwise, then sliced on diagonal
2 carrots, peeled and thinly sliced on diagonal
1 medium red bell pepper, seeded and thinly sliced
1 small jalapeno, seeded and thinly sliced (optional, but I love it)
1 cup fresh cilantro leaves, loosely chopped
1 cup fresh Thai basil leaves, loosely chopped
1 cup bean sprouts, rinsed in cold water and patted dry
3 scallions, thinly sliced on diagonal including green part
Dry roasted peanuts
Dressing
1 fresh lime, juiced
2 Tbl fish sauce
2 garlic cloves, finely minced
1 Tbl. soy sauce
1 tsp. sugar
2 tsp. Thai chili sauce

Dressing; into a bowl whisk dressing ingredients, taste and adjust flavorings.  Into a bowl add salad ingredients and drizzle over dressing tossing to combine and adding the amount of dressing you desire. Pile onto serving platter or bowl.

Thai Chicken Salad

1 lb. chicken breast, sliced into small pieces
1 mango, peeled and sliced then chopped
1/4 cup chopped cashews
1 shallot, thinly sliced
4 Kaffir lime leaves, sliced into thin slicers
5 cups greens, and I like adding arugula for that pepper flavor
4 scallions, thinly sliced including green part
handful of fresh basil
1 medium red bell pepper, seeded and thinly sliced
1 English cucumber, sliced in half lengthwise, then sliced on diagonal
2 Tbl. fish sauce
Dressing
1/4 cup fresh lime juice
4 Tbl. fish sauce
2 Tbl. brown sugar
2 garlic cloves, minced
pinch of cayenne pepper or chili paste
1 red chili, finely minced

Dressing; into a bowl whisk all dressing ingredients and stir to dissolve sugar.  Into a large bowl combine all salad ingredients EXCEPT; cashews, lime leaves, shallots and chicken.  Toss the greens and vegetables with a little of the dressing to coat.  Into a wok or saute pan, add 2 Tbl. oil and add shallots, chicken and lime leaf cooking and stir frying about 8 minutes, stir in 2 Tbl. fish sauce and continue cooking, add cashews.  Place the hot chicken mixture onto a serving platter and toss with salad ingredients in bowl adding more dressing.  Garnish with basil leaves and mango.

Thai Crab Salad

4 cups fresh lump crab meat
2 cups small shrimp, cleaned and tail removed
1/2 Savory cabbage, sliced about 1/2-inch thick
1 cup fresh cilantro leaves, lightly chopped
4 scallions, thinly sliced on diagonal including green part
1 fresh red chili, seeded and minced
Dressing
1/2 cup thick coconut milk
2 Tbl. fresh lime juice
1/2 tsp. dried red pepper lakes
1/2 tsp. sugar
3 Tbl. fish sauce

Add to a large bowl the cabbage, crab,  shrimp, scallions, cilantro, and chili.  Whisk the dressing ingredients in a bowl to combine, taste and adjust flavorings, adding more fish sauce if desired.  Pour dressing over salad and toss gently to combine.  Place onto a serving platter and garnish with grilled scallions.

Thai Fresh Fruit Salad

2 cups fresh papaya, peeled, seeded and cubed
1 cup fresh pineapple chunks
1 banana, sliced on diagonal
1 cup fresh mango, cubed
1 cup fresh strawberries, sliced
2 cups fresh melon, peeled, seeded and cubed
1 cup fresh blueberries
1 starfruit, sliced thinly spritzed with fresh lime juice
Dressing
1/4 cup coconut milk
1 Tbl. fresh lime juice
2 Tbl. brown sugar

Into a bowl whisk the dressing ingredients together until sugar dissolves.  Place all the fruit into a large bowl and pour over dressing, tossing gently to combine.  Place into a pretty serving bowl. Note; you can also add lychees, or other exotic fruit to the salad.

Thai Salad with Basil Dressing

1 English cucumber, peeled and sliced
4 cups mixed greens
1 shallot, minced
3 scallions, sliced including green part
1/2 cup fresh cilantro, rough chopped
1 large carrot, peeled and sliced
1 ripe mango, peeled and sliced
1 red bell pepper, seeded and thinly sliced
1/4 cup cashews
Dressing
20 fresh basil leaves
1 scallion, sliced including green part
3 Tbl. fresh lime juice
1 Tbl. fish sauce
pinch of cayenne pepper
2 tsp. brown sugar
1 garlic cloves, chopped

Dressing; place all dressing ingredients into a food processor and puree until combine, taste and adjust flavorings.  Place greens into a large bowl, add cucumber, shallot, scallions, cilantro, carrot, mango, bell pepper and toss with dressing.  Place onto serving platter and garnish with cashews.  Note:  you can also add cooked beef, chicken, pork or shrimp to this salad.  

Pad Ga Paw

1 1/2 lbs. ground chicken
olive oil
3 garlic cloves, chopped
2 large Thai chilies, chopped
1/3 cup water
3 Tbl. fish sauce
1 cup Thai basil
2 Tbl. sugar
1 cup fresh baby spinach

Into a sauté pan add a couple tablespoonfuls of olive oil and heat to high.  Add garlic and stir constantly until browned.  If your garlic burns, throw out and start over.  Add chicken and stirring well to get browned.  Add water, fish sauce and sugar cooking about 5 minutes, then add chilies.  Cook about 2 more minutes then add spinach and basil.  Taste and adjust seasonings.

Thai Salad Wrapped in Fresh Rice Noodles

1 lb. of fresh rice noodles
1/2 lb. ground chicken or pork or combo of both
2 garlic cloves, finely minced
1/2 cup shiitake mushrooms, thinly sliced
1/2 cup carrot, small dice
1 Tbl. soy sauce
1 Tbl. oyster sauce
1 tsp. sugar
Lettuce leaves, cut into 1-inch slices
Fresh Thai basil leaves
Fresh cilantro leaves
2 Tbl. vegetable oil
Sauce
15 fresh red chilies
10 peeled garlic cloves
1/2 cup fresh Thai basil leaves
1/2 cup white vinegar
1/2 cup simple syrup (1/4 cup sugar and 1/2 cup water placed in saucepan and cooked until sugar dissolves, stirring constantly) then let cool

Cut the flat noodles into square 8x8 inches.  Place into steamer for 10 minutes, then set aside.  Into a large saute pan, add oil to medium high and add garlic cooking about 30 seconds.  Add carrot and cook to soften, add meat and mushroom cooking until meat is done.  Add soy, sugar, oyster and fish sauce, stirring to combine and cook thoroughly.  Wraps; place a noodle on work surface and add some filling to center, add some lettuce, some basil and cilantro and fold like a burrito.   Repeat for all noodles.  For sauce; add ingredients to blender or food processor and process to smooth.  Dip noodle bundles into sauce and enjoy.

Pork Salad

1 1/2 to 2 lbs. pork steaks
oil
2 large fresh limes, juiced
1 cup fresh cilantro, chopped
1/2 cup fresh mint leaves
3 scallions, thinly sliced on diagonal
2 shallots, peeled and very thinly sliced
2 Tbl. rice powder (found in Asian stores)
1/2 Tbl. chili powder or flakes
2 Tbl. fish sauce
Green leaf lettuce leaves
Sliced English cucumber slices
Sticky rice

Into a large saute pan, add a good drizzle of oil and heat to high.  Add pork steaks and cook to brown on both sides, remove when cooked through to a cutting board and allow to rest about 10 minutes before thinly slice on diagonal.  Add sliced pork to a large bowl, then add rice powder, mixing to combine, add lime juice, fish sauce, chili, scallions, cilantro and 1/4 cup of mint mixing well to combine.  Taste and adjust seasonings.  Place some green leaf lettuce leaves onto a platter and pile up pork salad.  Add remaining mint leaves to salad and garnish with cucumbers.  Serve with sticky rice.

Gai Pad Met Ma Muang

1/2 lb. chicken breasts, thinly sliced (place in freezer for 30 minutes, then remove and slice)
Marinade
1 Tbl. tapioca flour
1 tsp. mirin
1 Tbl. Golden Mountain Sauce (found in Asian markets)
3/4 cup vegetable oil
1/2 cup whole dried chili
1/2 cup white onion, large dice
1/2 red bell pepper, seeded and large dice
1/2 cup water chestnuts
3 scallions, sliced into 1-inch pieces on diagonal
Sauce
2 tsp. tapioca flour
2 Tbl. white vinegar
2 tsp. oyster sauce
1 Tbl. sriracha
2 Tbl. Thai ketchup (hot and sweet like ketchup and found in Asian grocers)
2 tsp. Golden Mountain sauce
2 Tbl. sugar
1 Tbl. soy sauce
2 tsp. sesame oil
pinch of salt
freshly ground black pepper
5 Tbl. water
1/2 cup cashew nuts
Cooked jasmine rice
Slivered scallions, garnish (take whole scallions, and with a sharp knife slice into long thin slivers)

Marinade; Into a bowl add tapioca flour, mirin and Golden Mountain sauce, mixing to combine and add chicken tossing to coat.  Marinate about 15 minutes.  Into a large wok or saute pan with deep sides, add oil and heat.  Add chicken and cook until browned, remove to plate and cover with foil.  Pour out the oil except 3 Tbl. then dry whole dried chili until crunchy.  Add onion and bell pepper and stir fry until soft transfer to plate with chicken.  Into a mixing bowl add sauce ingredients and mix to combine.  Place into the wok or saute pan and cook until it starts to thicken, adding a little more water if it becomes too thick.  Add the cook chicken and vegetables back into sauce.  Add nuts, water chestnuts and scallions.  Stir for just a minute then remove from heat.  Place rice onto large serving platter and pour over chicken with sauce.  Garnish with slivered scallions.

Thai Papaya Salad

1 large green papaya, firm and dark green (found in Asian grocers)
1 cup small fresh shrimp
3 carrots, peeled and coarsely grated
8 cherry tomatoes
2 Tbl. fish sauce
3 fresh limes, juiced
2 Tbl. palm sugar
1 cup unsalted roasted peanuts, chopped
3 cloves Thai garlic, crushed (milder flavor) can't find use 2 small regular garlic cloves
1 Tbl. tamarind juice
3 small Thai red chili peppers, chopped
Fresh cilantro

Peel the papaya in half lengthwise and remove seeds.  Rinse with cold water.  Grate the papaya.  Pound pepper and garlic with a pestle until you get a paste and mix with grated papaya and carrots.  Season with palm sugar, fish sauce, tamarind juice and lime juice.  Add  to grated papaya the tomatoes and shrimp mixing to combine add peanuts and mix again.

Chicken with Long Beans

3 large chicken breasts, skinless and boneless, very thinly sliced into pieces
1 lb. long beans (the really long green ones you find in Asian grocers)
9 Kaffir lime leaves
5 Tbl. Prik khing curry paste (a spicy ginger curry paste)
1 tsp. sugar
2 Tbl. fish sauce
4 Tbl. vegetable oil
1/4 cup ginger, shredded (peeled)

Slice the long beans into 1 1/2 inch pieces on diagonal.  Slice each lime leaf into very thin pieces like a needle.  Heat oil into a pan or wok on medium high and add curry paste to pan, stirring until fragrant about 3 minutes.  Add ginger and stir about 1 minute.  Add chicken and cook for about 5 minutes, then add beans and cook and stir about 1 minute.  Add shredded lime leaves, sugar and fish sauce mixing and stirring well.  Remove from heat and place onto a platter.  Note:  you can also use pork in place of chicken.

Thai Spring Rolls

16 spring roll wrappers
5 large prawns, cleaned and shelled
4 shiitake mushrooms (soaked in warm water for 15 minutes, the drain and squeeze out water)
1 cup fresh bean sprouts
2 packages bean thread noodles
2 scallions, minced including green part
3 Tbl. fresh cilantro, chopped
1/2 cup shredded carrot
1/2 tsp. red pepper flakes
2 Tbl. soy sauce
1 tsp. sugar

Mince the prawns and place into a bowl.  Slice the mushrooms thinly.  Soak the noodles in water for 15 minutes then drain and cut into 1-inch pieces.  Remove wrappers and place on baking sheet.  Cover with a damp paper towel.  Into a saute pan, add 1 Tbl. oil over medium heat and add garlic, fry until lightly golden.  Add minced prawns, shiitake, bean thread noodles, carrot and gently stir in soy sauce, sugar and red pepper flakes.  Stir to blend and add bean sprouts, scallions and cilantro.  Lay out one spring roll wrapper and place filling onto it, then fold and roll like a burrito.   Carefully place seam side down in oil and fry to golden brown on all sides, remove to paper towels. Serve with sweet chili sauce and soy hoisin sauce.

Thai Prawn and Pineapple Curry

3 garlic cloves, finely minced
2 Tbl. red curry paste
2 Tbl. of fresh tomato, chopped and seeded
2 cups coconut milk
1 cup fresh pineapple, diced
4 Tbl. fish sauce
2 tsp. palm sugar
1 tsp. fresh lime juice
18 large prawns, cleaned and peeled, you can leave tail on
3 kiffar lime leaves, shredded
1 small red Thai chili pepper, slivered and seeded
1/2 cup fresh Thai basil leaves
4 scallions, slivered (garnish)

Into a wok or large deep sided saute pan, add a little oil over medium heat, saute garlic and basil for a minute or so. Remove and add curry paste and stir for a minute to develop flavor, add half of the coconut milk, fish sauce, tomatoes, pineapple, lime juice and sugar.  Stir to combine.  Add prawns and cook for a couple of minutes or until they turn pink.  Add remaining coconut milk, lime leaves and slivered chili, along with cooked garlic and basil. Place onto serving platter and serve with steamed rice.  Garnish with extra fresh basil leaves and scattering of slivered scallions.

Thai Beef Salad

1 lb. top sirloin
1/2 red onion, thinly sliced
3 ruby red tomatoes, wedged
1 English cucumber, thinly sliced
1/4 cup Thai red chili peppers, thinly sliced
1 head ice berg lettuce, shredded
Sauce or dressing
1/4 cup fish sauce
1/4 cup fresh lime juice
1 Tbl. sweet dark soy sauce
3 Tbl. garlic cloves, minced
3 Tbl. fresh ginger, minced
1/4 cup fresh cilantro, chopped
4 scallions, finely chopped including green part
1 shallot, finely chopped
1 Tbl. sesame oil
1 Tbl. chili oil

Mix the sauce ingredients together well.  Rub the beef with some oil and season with salt and pepper.  Place onto grill and cook, remove to cutting board to rest for about 10 minutes, then thinly slice.  Into a large bowl, lettuce, add red onion, tomatoes, cucumber and chili peppers, tossing with dressing to combine.  Place lettuce mixture onto a serving platter and top with sliced beef.  Garnish with fresh cilantro.  Note:  you can also use lettuce leaves and make these into lettuce wraps if desired.

Chicken Stuffed with Sticky Rice

1 lb. chicken breast, finely chopped
1 egg
1 Tbl. tapioca flour
2 Tbl. freshly ground black pepper
4 scallions, finely sliced including green part
1/2 cup fresh cilantro, chopped
10 oz. cooked sticky rice
Accompaniments;
Leaf lettuce, fresh tomatoes, Thai red chili peppers thinly sliced, fish sauce

Into a large bowl add chicken, egg, tapioca flour, black pepper, scallions and cilantro.  Mix to combine and form into 1/2 inch balls.  Surround each chicken ball with a layer of sticky rice.  Lime a steamer with lettuce and rub with vegetable oil.  Place the balls onto the leaves spaced about 1-inch apart and steam over boiling water for 20 minutes. Remove and place onto serving platter with some chili sauce and sliced fresh vegetables.

Thai Noodles

1 lb. wide rice noodles
4 Tbl. vegetable oil
1 1/2 Tbl. black soy sauce
1 lb. chicken, sliced into thin pieces (this works best when chicken is frozen)
5 Tbl. tapioca flour
2 Tbl. Maggi seasoning (easily found in Asian grocers or even on Amazon)
2 cups broccoli, chopped
2 garlic cloves, chopped
2 Tbl. yellow bean sauce
3 1/2 cups chicken stock (good quality)
2 Tbl. fish sauce
2 Tbl. oyster sauce
2 Tbl. sugar
1/2 to 1 tsp. Thai pepper flakes
3 scallions, thinly sliced on diagonal (garnish)

Soak the noodles in warm water for at least 30 minutes then rinse in cold water.  Bring a pot of water to a boil and add noodles boiling about 1 minute, rinse in cold water again and set aside.  Toss chicken with 3 Tbl. tapioca flour and Maggi seasoning, marinate 10 minutes.  Into a large bowl separate noodles and toss thoroughly with 2 Tbl. oil and black soy sauce.  Fry this in a large nonstick pan or wok until golden brown.  Remove from pan and keep warm.  Saute garlic in oil until light golden then add yellow bean sauce, stirring well to combine and fragrant.  Add the chicken and saute until cooked through.  Add 2 cups chicken stock and bring to a boil, add broccoli and season with fish sauce, oyster sauce and sugar.  Stir well and cook a few minutes.  Mix remaining tapioca flour with remaining chicken stock and stir into mixture to thicken.  Remove from heat.  Arrange fried noodles on to a platter and spoon over chicken mixture with sauce.  Sprinkle with pepper flakes and scallions and serve with rice.

Here are a couple of Thai style desserts you might enjoy

Bananas in Coconut Cream

6 ripe but still firm bananas
2 cups coconut milk
1 Tbl. fresh orange zest
2 Tbl. sugar
pinch of salt

Peel bananas and slice into 2-inch slices on diagonal   Into a saucepan, heat coconut milk with the sugar, zest and salt cooking on simmer until sugar is dissolved.  Add the banana slices and cook on simmer for about 5 minutes.  Divide into bowls and serve warm.  English style, add some ice cream or whipped cream with some fresh orange zest on top.

Oranges in Sweet Syrup

4 oranges, segmented don't have any white on pieces
1/2 cup sugar
1 1/2 cups water
1 tsp. rosewater

Put the orange segments into a pretty glass serving bowl.  Into a saucepan bring the sugar and water to a gentle boil stirring occasionally.  Then boil for about 15 minutes to make a thin syrup.  Add the rosewater and stir to blend.  Pour over the oranges and chill.  Garnish with some fresh orange zest and fresh mint leaves.  Note:  One of my versions,  I have used less sugar and replaced a touch of orange liqueur for the water.

Coconut Rice Pudding

4 eggs
3/4 cup sugar
2 cans Thai coconut milk
2 cups cooked jasmine rice
3/4 cup milk
1/4 cup whipping cream
1 tsp. pure vanilla extract
1/2 tsp. coconut extract
pinch of salt
pinch of fresh grated nutmeg
1/2 cup sweetened flakes coconut (garnish)

Preheat oven to 300 degrees.  Place the coconut onto a sheet pan and put in oven stirring occasional until light golden brown, remove and set aside to cool.  Lightly butter a 9x13 glass baking pan.  Into a mixing bowl beat eggs and sugar well.  Add coconut milk, cooked rice, milk, cream, extracts, salt and nutmeg and mix together with a large wooden spoon.  Place the baking pan into a larger baking dish and add 1 inch of hot boiling water to the larger pan, careful not to get any water into the glass baking pan.  Pour in the pudding mixture to the glass baking pan and bake for 20 minutes,  Stir pudding to mix the rice again and continue baking about another 40 minutes or until pudding is set.   Serve warm or chilled with some freshly whipped cream and topped with the golden coconut.

Coconut Sticky Rice

4 cups cooked sticky rice
1 1/4 cups sweetened condensed milk
1 (13 12 oz.) can unsweetened coconut milk
1/3 cup sweetened flaked coconut
Pineapple
1 fresh pineapple, peeled, cored and sliced
2 Tbl. butter
1/2 cup light brown sugar, packed
1/3 cup sweetened flaked coconut and chopped walnuts for garnish

Into a large saucepan add condensed milk, coconut milk and 1/3 cup flaked coconut, bring to a boil and reduce to simmer.  Stirring a couple of times and simmering for about 6 minutes.  Add rice and cook until rice absorbs liquid, remove form heat and cover.  Into a large saute pan add the butter and melt, add brown sugar mixing to combine. Add pineapple and top with sugar mixture, cooking about 10 minutes so pineapple caramelizes, continually basting pineapple with brown sugar mixture.   Toast the 1/3 cup coconut lightly in 350 degree oven until lightly browned then remove.  Place pineapple pieces into a bowls, top with rice mixture and sprinkle on toasted coconut and walnuts.

Bon Appetit

"He who plants and he who waters are one....We are God's fellow workers."

 - 1 Corinthians 3:8-9

"There is a precious treasure is the dwelling of the wise." - Proverbs 21:20

"Our citizenship is in heaven from which also we eagerly wait for a Savior, 

the Lord Jesus Christ." - Philippians 3:30

"When the way is rough, your patience has a chance to grow." - James 1:2-4

Delicious Warming Soups

As I am sitting here at my computer looking out the window at the vast amount of snow on the ground and noting the temperature is 1 degree, my first thought for this type of day is rich inviting comforting soup.  I personally love all types of soup from cold to hot, from chowders to consommés.  Food historians tell us the history of soup is probably as old as the history of cooking.  The act of combining various ingredients in a large pot to create a nutritious, filling, simple to make and serve food was inevitable.  Some of the first items served in public restaurants in 18th century Paris were broth (Pot-au-feu), bouillon and consomme.  There is nothing like taking the time to prepare an authentic consommé a product of the classic French cuisine with clarified broth made from either chicken, beef or veal stock.  Recipe to follow and if you have never made consommé, please try it.  Classic French cuisine generated many of the soups we know today.  There are amazing soups and stews in every culture on earth which vary considerably according to local ingredients and tastes.  New England chowder, Spanish gazpacho, Russian borscht, Italian minestrone, French onion, Chinese Won Ton and even Campbell's tomato soup in a can are all variations on the same theme.  

Soups were easily digested and were prescribed for invalids since ancient times.  The modern restaurant industry is said to be based on soup.  "Pocket soup" was carried by colonial travellers as it could easily be reconstituted with a little hot water.  Canned and dehydrated soups were available in the 19th century.  These supplied the military, covered wagon trains, cowboy chuck wagons and the home pantry.  Our modern word "soup" derives from the old French word sope and soupe.  The distinction is important.  When cooks in the Middle Ages spoke of "soup", what they and the people for whom they were cooking really understood was a dish comprising primarily of a piece of bread or toast soaked in a liquid or over which a liquid had been poured.  The bread or toast was an important, even vital part of this dish.  It was a means by which a diner could consume the liquid efficiently by sopping it up.  The bread or toast was an alternative to using a spoon. 

Russia makes a meaty hot borsch, but their chilled beet borsch is much more popular and more of a classic recipe.  The Danes dote on chilled buttermilk soups and all Scandinavians and Finns as well enjoy their cold fruit soups as a first course or dessert.  Around the Mediterranean, the Greeks make a chilled lemon soup called Avgolemono which happens to be one of my favorites and it looks and tastes like sunshine in a bowl.  The ways to make Spain's ice salad soup, Gazpacho are endless and the taste is fresh and flavorful.  Many ingredients such a yogurt, buttermilk, and interesting herbs and spices such as mint, cardamon, cinnamon, fennel, etc., enhance cool soups in the Middle East.  Tropical countries all over use their lush produce to make exotic cold soups of avocado, coconut, melon, interesting vegetables and all types of fresh fish.

Perhaps the all time favorite cold soup in our own America made original is Creme Vichyssoise Glacee created by the late Chef Louis Diat at the New York Ritz.  It was named for his hometown, Vichy, France and was of course simply an elegant version of a popular French country potage made of leeks and potatoes. We've also found that many lovely shellfish bisque's, the creamy vegetable and chicken soups so beloved by chefs are equally good or better served cold.  

Have you ever considered making a pea and fennel mixture, a root vegetable combo or a sweet cherry soup?  The sky is the limit when it comes to soup recipes and you might like to tweak an old classic by spicing it up or making a chilled tomato soup rather than a hot one.  You can try some international soup recipes too if you are feeling adventurous and I have some recipes you will find below.  

Soup recipes are a great way of using up vegetables, such as; carrot and orange soup or you could add some pumpkin or sweet potatoes to it.  Many of my favorite soups have come from looking through the pantry and refrigerator and creating something interesting.  

There is really so much history about soups that I could take up a couple of pages just discussing it, but I have recipes to share and hope you enjoy them.  Note:  all eggs used in recipes below will be large eggs, unless otherwise noted.

Rich Creamy Tomato Soup

olive oil
butter
3 large carrots, peeled and diced
1 onion, chopped
3 (28 oz.) cans whole tomatoes (I like the Cento brand)
4 cups chicken stock (good quality)
salt and freshly ground black pepper
1 Tbl. fresh orange zest
1 tsp. ground cumin
2 cups heavy whipping cream
1/4 cup fresh parsley, chopped or fresh basil, chopped
Note:  you can also add a small jar of roasted red peppers to the soup and puree

Into a large Dutch oven add a good drizzle of olive oil and a pat of butter.  Add onions/carrots and stir until softened, cooking about 15 minutes, but do not brown.  Add in cumin and stir for a few seconds.  Add the tomatoes and juice, chicken stock and bring to a boil, cover and reduce heat and simmer about 45 minutes. Cook soup just a little then puree with an immersion blender until smooth.  You can strain soup for a more silky texture if desired then place back into pot.  Stir in the orange zest and cream over low heat until heated through.  Season with salt and pepper and garnish with parsley.  I like to serve with homemade croutons.  Tomato soup is always delicious with the perfect grilled cheese sandwich and I like to dip my grilled cheese into ketchup or pure maple syrup.

Watermelon Gazpacho - I wasn't going to post any cold soups, but I adore this soup

4 cups watermelon, cubed (get a seedless watermelon)
2 Tbl. fresh lime juice
1 Tbl. fresh lime zest
1 tsp. fresh ginger, peeled and finely minced
1 tsp. salt
1 cup ruby red tomatoes, seeded and chopped
1/2 English cucumber, chopped (you really don't need to seed these and I like the peel on, but you can remove if desired)
1/2 green bell pepper, seeded and diced
1/4 cup fresh cilantro, chopped
2 scallions, thinly sliced on diagonal including green part
1 small jalapeno, seeded and finely minced
salt and freshly ground black pepper

Into a food processor or blender add 3 cups of the watermelon and puree.  Cut remaining 1 cup of watermelon into 1/2-inch dice; set aside.  Into a large bowl add puree, lime juice, lime zest, ginger, salt and pepper.  Stir in the tomatoes, cucumber, green pepper, cilantro, scallions, jalapeno and diced watermelon.  Chill for at least 1 hour.  Serve in a beautiful glass bowl with sour cream on the side.

Hearty Ham Chowder

8 slices of thick cut bacon, sliced thinly
1 large white onion, chopped
2 garlic cloves, finely minced
2 large carrots, peeled and diced
4 celery stalks, sliced including green leafy part
4 Tbl. all purpose flour
1 cup whole milk
1 cup whipping cream
4 cups ham stock or chicken stock
1/4 cup white wine
3 cups potatoes, peeled and large chop
2 cups frozen peas
1 bay leaf
1 tsp. dried thyme
2 tsp. chicken bouillon (I like the chicken bouillon paste)
salt and freshly ground black pepper
3 cups sharp cheddar cheese, shredded
3 cups fully cooked ham, cubed
1/4 cup fresh parsley, chopped

Into a large Dutch oven, add bacon and cook until brown, removed to paper towels.  Remove most of the bacon fat.  Add the onion and cook a few minutes, then add garlic and cook until both are softened, but not brown.  Add carrots and cook for about 15 minutes, stir in celery.  Stir in flour and cook for about 1 minute, whisk in wine.  Whisk in stock to combine, add potatoes stirring to combine.  Cook for about 20 minutes, then add chicken bouillon, bay leaf, thyme, salt and pepper.  Stir in peas, cream, cheese and ham, stirring to combine and heat through on simmer.  Taste and adjust seasonings, stir in parsley and remove bay leaf before serving. 

Matzo Ball Soup - love this and one of my favorites comes from D.Z. Akins in San Diego

Stock - you must always start with a fantastic fragrant chicken stock
1 (5 lb.) chicken, cut into pieces, rinsed in cold water
1 lb. chicken wings, rinsed in cold water
2 large yellow onions, quartered
6 celery stalks, including leafy green tops, cut into 1-inch pieces
4 large carrots, peeled and cut into 1-inch pieces
1 large parsnip, peeled and cut into 1-inch pieces
1 large shallot, quartered
1 head of garlic, halved
6 sprigs of parsley
1 Tbl. black peppercorns
Matzo Balls
3 eggs, beaten
3/4 cup matzo meal
1/4 cup schmaltz (chicken fat) melted
3 Tbl. club soda
1 1/4 tsp. salt
Garnishes
2 carrots, peeled and 1/4-inch sliced on diagonal
2 Tbl. fresh dill, chopped
Schmaltz - yes you must use this so make your own  
1 lb. chicken fat finely chopped
1/4 lb. chicken skin, rough chop
1 medium onion, finely chopped
Kosher salt

Schmaltz; place chicken fat, skin, onions, salt and 3/4 cup water into a large saute pan over medium low.  Cook stirring until fat has rendered and skin is crisp about 1 1/2 hours.  Strain through a fine mesh sieve into a bowl.  Schmaltz will keep tightly covered in refrigerator about 2 weeks.

Stock; place all ingredients into a large stock pot with 12 cups cold water and bring to a boil, reduce heat and simmer about 20 minutes.  Transfer chicken breasts to a cutting board, cool then remove meat and return bones to stock.  Shred chicken meat and let cool, then chill wrapped.  Continue to simmer stock skimming surface and cooking an additional 2 hours.  Strain stock through a fine mesh sieve into a large saucepan and discard solids.  You should end up with about 8 cups of stock.  Matzo balls; into a bowl mix eggs, meal schmaltz, club soda and salt until mixture resembles wet sand; it will firm up.  Cover and chill 2 hours.  To serve; bring stock to a boil and add carrots and season with salt.  Reduce heat and simmer about 8 minutes.  Remove from heat and add reserved shredded chicken breasts and cover.  Meanwhile, bring a pot of well salted water to a boil and scoop out 2 Tbl. each of matzo ball mixture and using wet hands gently roll into balls.  Add balls to water and reduce water to a gently simmer, you don't want to break up the matzo balls.  Cover pot and cook about 25 minutes.  Using a slotted spoon place matzo balls into bowls and ladle soup over top, garnish with dill and season with ground pepper.

Not Your Usual Black Bean Soup

1 onion, chopped
1/2 cup chorizo sausage
1 cup cooked ham, chopped (I like black forest)
3 garlic cloves, minced
1 tsp. ground cumin
1 lb. sweet potatoes, peeled and chopped into pieces
1 red bell pepper, seeded and diced
2 (14.5 oz.) cans diced tomatoes with juice 
1 jalapeno, seeded and diced or you can leave seeds in
3 (16 oz.) cans black beans rinsed and drained
4 to 5 cups chicken stock (good quality)
1 sweet mango, peeled and diced
1/3 cup fresh cilantro, chopped
salt and freshly ground black pepper 
3 scallions, thinly sliced including green part

Into a Dutch oven add a good drizzle of olive oil and then cook the chorizo for a few minutes.  Add onion, garlic and bell pepper to pot and cook until soft, then stir in cumin and cook just a minute.  Add sweet potatoes, jalapeno, tomatoes with juice, and stock.  Bring to a boil, reduce to simmer and cover cooking about 20 minutes, stir in ham and beans and cook another 15 minutes.  To serve; gently mix in mango and cilantro, taste and season with salt and pepper.  Garnish with scallions if desired.  I like to serve with cheese quesadillas. 

Turkey Pumpkin Soup - great for leftover holiday turkey

olive oil
1 pat of butter
1 onion, chopped
3 celery stalks, sliced
2 garlic cloves, minced
5 cups chicken stock (good quality)
1 (15 oz.) can solid pack pumpkin
1 (15 oz.) can cannellini beans, rinsed and drained
3 cups cooked turkey, chopped
salt and freshly ground black pepper
1 tsp. poultry seasoning 
1/4 cup fresh parsley, chopped
Fresh grated Parmesan cheese

Into a large Dutch oven, add oil and butter, then add onion, garlic and celery cooking until soft.  Stir in pumpkin, stock, salt, pepper, poultry seasoning and beans, cooking on simmer to heat through.  Add cooked turkey and heat to warm through.  Remove from heat and stir in some Parmesan and parsley.  To serve; ladle up into bowls and add grated Parmesan on top.

Hot and Sour Soup - one of my favorites and it will put a little kick in your step

6 dried cloud ear mushrooms - easy to find in Asian grocery stores
6 dried Chinese black mushrooms - easy to find in Asian grocery stores
6 cups strong chicken stock
1 tsp. tom yam paste (easily found in Asian grocers)
Juice of 1 fresh lime
4 Kaffir lime leaves, finely chopped
1/4 cup fish sauce
1 Tbl. sesame oil
1 Tbl. peanut oil
1 Tbl. soy sauce
1/2 lb. boneless lean pork, sliced into thin strips
3 small red chilies finely chopped
1 Tbl. sugar
1 cup firm tofu, cut into thin strips
1/4 cup bamboo shoots cut into thin strips
2 eggs, lightly beaten
4 scallions, thinly sliced on diagonal including green part (divided)
1 small bunch of fresh cilantro, rough chopped
Mix in a bowl;
1 tsp. chili oil
3 Tbl. rice vinegar
2 tsp. sesame oil
Garnish; fresh limes, quartered, extra chopped cilantro and Sriracha sauce

Into a bowl of boiling water soak the mushrooms for about 15 minutes.  Drain and thinly slice.  To a large saucepan, add chicken stock, tom yam paste, lime leaves, lime juice, fish sauce, chilies and sugar and bring to a boil.  To a wok or saute pan, add peanut and sesame oil on high.  Add the pork and soy sauce and fry pork to nice golden brown color.  Add mushrooms and fry until lightly brown.  Transfer pork and mushrooms to pot with stock and add bamboo shoots and 1/2 of the scallions stirring to combine.  Simmer soup and slowly whisk in eggs for a minute or so. Taste soup and adjust seasonings, add tofu.  Remove pan from heat.  Into a bowl whisk the chili oil, 2 tsp. sesame oil, vinegar and scallions.  Divide the mixture into bowls and stir the soup then ladle into the bowls, sprinkle on cilantro.  Add some fresh cilantro and limes to a bowl and place on table.

Cream of Chicken and Wild Rice Soup

butter
1 (3 lb.) whole chicken, rinse well in cold water
1 1/3 cups wild rice
4 celery stalks, sliced including green leafy part
1 yellow onion, finely chopped
1 1/2 cups fresh mushrooms, sliced
salt and freshly ground black pepper
1 tsp. poultry seasoning
2 Tbl. chicken bouillon or the chicken bouillon paste
4 Tbl. all purpose flour
1/2 cup dry white wine
3 cups whole milk
1 cup heavy whipping cream
1/4 cup fresh parsley, chopped

Cook wild rice according to package directions and remove about 15 minutes from heat before its done, drain excess liquid and set aside.  Into a large pot, add chicken and just cover chicken with cold water, bring to a boil then reduce to simmer cooking about 45 minutes.  Remove chicken from pot and cool slightly, remove bones/skin and pull meat; set aside.  Strain the chicken stock and place back into pot.  Into a saute pan, add some butter and drizzle of olive oil cooking the onions, garlic and celery until soft, add mushrooms and cook about 10 minutes, stir in poultry seasoning.  Into pan with stock, add about 2 Tbl. chicken bouillon I like the condensed version that is thick like a paste.  Whisk into pot with chicken stock to achieve a rich flavor.  Add the almost cooked wild rice and simmer uncovered for about 15 minutes, add the cooked onions, garlic and mushrooms to stock.  Into a large saute pan, add 1/4 cup butter to melt and then whisk in flour cooking for 1 minute to create a roux, whisk in wine and cook about 1 minute, then whisk in milk and cream until thick and bubbly.  Taste and season with salt and pepper.  Stir the creamy mixture into the chicken stock to combine.  Add the reserved chicken meat and heat through, stir in parsley and serve.  

Hearty Barley Soup

1 yellow onion, finely chopped
1 cup pearl barley
8 cups rich chicken or vegetable stock (good quality)
2 large Russet potatoes, peeled and finely chopped
2 large carrots, peeled and finely chopped
2 celery stalks, finely chopped include leafy part
1 leek, rinsed well, sliced in half lengthwise and finely chopped
1 tsp. dried marjoram
3 German bratwurst sausages, whole
2 slices thick cut bacon
salt and freshly ground black pepper
1/4 cup fresh parsley, chopped

Into a large Dutch oven, add a good drizzle of olive oil, bacon and add onion, cooking until soft.  Add barley and cook stirring about 5 minutes.  Add stock, potato, carrots, celery, leek, marjoram and sausages cooking and stirring about 40 minutes.  Remove sausages and bacon from pan and slice sausages and discard bacon. Return sliced sausage to pan.   Taste and season with salt and pepper.  I also like a good splash of Tabasco added to pot.  You can also add some sliced white cabbage if desired and cook until tender.

"I live on good soup, not on fine words." - Moliere

Asian Pork Soup

1 1/2 lbs. boneless pork shoulder, cut into 1-inch pieces
4 cups water
2 cups chicken stock or vegetable stock
7 cloves garlic, minced
1 (2-inch) piece of fresh garlic, peeled and thinly sliced
3 Tbl. Chinese red chili bean paste (easily found in Asian grocers)
2 Tbl. brown sugar
2 Tbl. soy sauce
1/4 cup Chinkiang black vinegar (also found in Asian grocers)
3 Tbl. cornstarch, mixed with 3 Tbl. water
salt and freshly ground black pepper
12 oz. Chinese thin noodles
4 scallions, thinly sliced on diagonal including green part
Asian pickled red chilies, drained and minced for garnish

Into a Dutch oven add a good drizzle of oil.  Season pork with salt and pepper and add a little at a time cooking until browned.  Remove and set aside and continue cooking pork.  Add garlic, ginger and paste cooking and stirring about 1 minute.  Add sugar, soy and vinegar cooking and stirring until sugar dissolves.  Add stock and water bringing to a boil reduce heat to medium and cook for 2 hours.  Return to a boil and mix cornstarch mixture whisking into soup, cooking and stirring until slightly thickened about 2 minutes.  Bring another pot of boiling salted water to a boil and add noodles cooking about 5 minutes.  Drain and divide into bowls, ladle soup over noodles and garnish with scallions and pickled chilies.   I like to serve Sriracha sauce too.

I am a huge fan of a perfect consommé - A product of a classic French cuisine consommé is a clarified broth made from either chicken, beef or veal stock.  You must be patient when making it, no hurrying, no shortcuts.  Consommé is so worth the effort especially if you have guests over for dinner they will not forget what an amazing dinner you created.  Consommé is so unique because of the clarification process that turns a cloudy stock into a crystal clear liquid.  Ground meat is combined with a mirepoix and egg whites.  The mixture is stirred into stock that is brought to a simmer and it forms a raft on the surface of the liquid, slowly picking up all the impurities present in the stock.  The raft is discarded and the liquid is strained.  Please try this recipe and enjoy all your efforts.

Chicken Consomme - this recipe comes from the culinary school I attended

6 cups homemade chicken stock (see recipe) you must make your own or don't even attempt the make the consommé, yes there really is a difference.
1 carrot, coarsely chopped
1 small leek, white part only coarsely chopped
8 oz. ground chicken
2 large egg whites
2 Tbl. water
fine sea salt
julienned carrots, garnish
fresh chives, snipped, garnish
quennelles (see recipe below)
Stock
2 lbs. chicken bones, backs, necks and wings
10 cups cold water
2 carrots, cut into chunks
2 celery stalks, cut into chunks
1 leek 1 yellow onion, quartered
6 sprigs of fresh parsley
6 sprigs of fresh thyme
2 bay leaves
1 tsp. black peppercorns

Stock;  combine chicken and water into a large stock pot and bring to a boil.  Skim scum from surface of the liquid.  Add vegetables, herbs and spices.  Reduce to a simmer and keep skimming surface of liquid while stock simmers.  Cook uncovered for 1 hour 15 minutes or until meat and vegetables are tender.  Once stock has cooled a bit, remove all the meat and vegetables and discard.  Pour stock through a sieve lined with cheesecloth.  Use immediately or refrigerate overnight and skim off any fat from surface.  In bowl of food processor combine carrot and leek processing until finely chopped.  Add ground chicken, egg whites and water processing until combined.  Combine stock and meat mixture into a large pot and stir to incorporate.  Bring stock to a boil and keep stirring until stock comes to a boil.  Reduce to a simmer.  Stop stirring and watch for the mixture to coagulate and form a "raft" on top of the stock. A small hole will start to form in the center.  Make it bigger with a wooden spoon.  Continue to simmer gently for 45 minutes.  Turn off heat and let it stand for a few minutes.  Using a slotted spoon, crack through the raft and lift out as much as possible and discard.  Pour the stock through a sieve lined with cheesecloth.  Return to a clean pot and season to taste.  Serve with garnishes, such as the classic quenelle (see recipe).

Quenelles - these have been around since ancient Roman times.  In the 18th and 19th centuries quenelles were most often used for garnishes of consommé   

6 oz. white chicken meat
1 egg white
3/4 cup heavy whipping cream
pinch of salt
pinch of white pepper

Into a food processor combine the chicken, egg white and cream. Mix to form a fine paste then add salt and pepper.  Take 2 teaspoons and dip into hot water and form oval shapes by filling each spoon with the quenelle mixture, cover the first spoonful with the second, scraping off any loose mixture. Loosen each quenelle from the spoons and with a knife dipped in hot water drop gently into simmering water and poach.  These are very delicate so carefully remove from simmer and place into your bowl before adding consomme.  

Tex-Mex Taco Soup

1 large white onion, small dice
1 red bell pepper, seeded and small dice
1 green bell pepper, seeded and small dice
2 garlic cloves, minced
1 lb. chicken breasts, leave bone in and skin on while poaching OR you can use 2 lbs. ground beef or ground turkey
1 1/2 cups prepared salsa
1 package taco seasoning or mix up your own
2 cups frozen corn
2 small cans diced green chilies
1 (15 oz.) can diced tomatoes with juice (I like Cento brand)
1 (14 oz.) can white hominy, rinsed and drained
1 cup black olives, sliced and drained
1 (16 oz.) can red kidney beans, drained and rinsed
1 (16 oz.) can black beans, drained and rinsed
2 Tbl. tomato paste
6 cups chicken stock (good quality)
salt and freshly ground black pepper
Accompaniments
Corn tortillas, sliced into strips and fried
Sharp cheddar cheese, or Pepper Jack cheese, shredded
Pico de gallo
Avocados, peeled, seeded and diced
Sour Cream

First off; depending on if you are using chicken breasts or the ground meat.  If using chicken bring a pot of cold water to a boil and add chicken, poaching for about 2o minutes until done.  Remove from pot and cool.  Then remove bones and skin, discarding then shred chicken into pieces and set aside.  If you are using the ground meat add it first to the Dutch oven before adding the onions and peppers.  Into a large Dutch oven add a good drizzle of oil and add onions, green and red bell peppers and cook for a few minutes, then add garlic cooking for about 2 minutes.  Stir in tomato paste and cook about 1 minute.  Stir in taco seasoning and stir on low a few seconds.  Add chicken stock and stir to combine.  Add salsa, green chilies, canned tomatoes, hominy, olives, kidney beans, black beans and shredded chicken simmering for about 25 minutes.  Taste and adjust seasoning, adding more spices, salt and pepper if needed.  Stir in corn and heat another 10 minutes or so.  Corn tortillas;  into a large saute pan add some vegetable oil and heat to shimmering.  Add tortilla strips and cook until browned, remove to paper towels.  Ladle soup into bowls and add accompaniments and top with corn tortilla strips.

Kentucky Burgoo - Rich Southern stew that dates back to the Civil War and legend says it was invented by a French chef.  

Olive oil
1 lb. pork shoulder roast, cubed
1 lb. beef stew meat, cubed 
1 1/2 lbs. bone in chicken pieces (I usually just add bone in breast meat)
5 cups chicken stock (good quality)
6 large Yukon Gold potatoes, peeled and cubed, not too small (you can use russet or red, but I think Yukon hold up better)
3 carrots, peeled and sliced about 1/4-inch thick
1 (15 oz.) can stewed tomatoes (I like Cento and use the juice)
2 cups lima beans (I use frozen)
2 cups okra, sliced (fresh or frozen)
2 cups frozen corn
1 large yellow onion, diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
3 stalks celery, sliced
1/4 cup apple cider vinegar
1 Tbl. tomato paste
1 Tbl. Worcestershire sauce
3 garlic cloves, chopped
3 bay leaves
salt and freshly ground black pepper
Tabasco, to taste
1/2 cup barbecue sauce, use a smoky one, not a sweet one (optional, but I love it)

Into a large Dutch oven add oil, season pork and beef with salt and pepper and add to pot, adding in small batches cooking until browned.  Remove to keep warm and continue cooking meat.  Stir in chicken pieces, being sure to season with salt and pepper and brown, When chicken is browned, stir in tomato paste and cook about 1 minute.  Add all meats back to pan with chicken.  Then add chicken stock, potatoes and carrots, bring to a boil and reduce to simmer for 1 hour.  Stir in tomatoes, beans, okra, corn, onion, bell peppers, celery, vinegar, Worcestershire, bay and Tabasco.   Bring back to boil, then reduce heat and simmer for 1 hour, taste and adjust seasoning.  Remove bay leaves before serving.  I also like to add a little fresh chopped parsley before serving.  Note:  if you don't like to serve chicken with bone in, remove from pan, remove bones and pull meat returning to pot.  Serve with extra hot sauce, hot thick fresh from the oven buttermilk biscuits and a tossed salad.

Italian Soup

1 lb. mild Italian sausage, remove casing
2 tsp. red pepper flakes
5 slices bacon, sliced into pieces
1 large white onion, diced
2 garlic cloves, finely minced
5 cups rich chicken stock
3 large Russet potatoes, peeled and thinly sliced
1 cup heavy whipping cream
1 bunch baby spinach, tough ends removed
1 Tbl. fresh rosemary, minced
salt and freshly ground black pepper

Into a large Dutch oven, add sausage and cook until browned and crumbly (not too small of crumbles), drain well and set aside.  Add the bacon to pan and cook until browned and crisp, remove to paper towels, drain most of bacon fat and add onions cooking a few minutes, then add garlic and cook to soften, add fresh rosemary.  Add chicken stock and bring to boil, add potatoes and cook about 20 minutes.  Taste and season with salt and pepper. Reduce to simmer and stir in cream and return the cooked sausage to pot.  Stir in the fresh spinach, cooking just to wilt, add back cooked bacon.  Serve with hot crunchy Italian bread.

Simple Old Fashioned Bean and Ham Soup - my husband Jerry's favorite soup

1 lb. white Great Northern beans
5 cups chicken stock (good quality)
4 lbs. smoked ham hocks
2 tsp. dried thyme
2 tsp. dried sage
1 large white onion, chopped
4 ribs celery, sliced including leafy part
4 carrots, peeled and sliced
2 garlic cloves, minced
Tabasco
salt and freshly ground black pepper
Fresh parsley, chopped
Note:  you can also add a can of diced tomatoes if desired
Garnishes; finely chopped white onion and I like Tabasco

Place the dried beans into a large stock pot or Dutch oven and just cover beans with cold water, bring to a boil and then turn off heat soaking for a few hours or even overnight.  Drain well.  Into the stock pot, or Dutch oven add the ham hock and just cover with chicken stock and cold water to cover.  Add herbs and turn onto high to bring to a boil, then reduce heat to a simmer for about 1 hour, partially covered. Into a small saute pan, add a drizzle of olive oil and cook onions and garlic to soften.  Add to stock pot with ham hock.  Add the soaked drained beans along with the celery and carrots (if adding tomatoes add them now.)  Cook uncovered for about 1 hour.  With tongs, remove ham hock and cool slightly before pulling meat from bone.  Discard bone and return meat to pot with beans.  Taste and season with salt, pepper, Tabasco and stir in parsley, ladle into bowls and garnish with onions if desired.  Serve with hot from the oven buttery melt in your mouth yeast rolls.

"Soup is a lot like a family.  Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavor." - Marge Kennedy

Avgolemono - Greek Chicken Soup - love this

8 cups chicken stock (very good quality)
1 large whole chicken breast (optional)
1 cup long grain white rice
4 eggs
juice of 3 fresh lemons
salt and freshly ground black pepper
1/4 cup fresh parsley, chopped

Place the chicken stock into a large saucepan and if adding chicken breast add it to pot as well.  Cook on simmer for about 10/15 minutes or until chicken is cooked through.  Remove chicken to plate and let cool.  Skim off any residue from stock and discard.  Reduce heat and stir in rice partially covered and stirring occasionally about 20 minutes.  Whisk eggs and lemon juice into a small bowl until frothy, add 1 cup of the simmering stock and whisk to combine (temper first) you don't want scrambled eggs.  Transfer back to pot.  Cook about 2 minutes, season with salt and pepper and add parsley.  If adding chicken, shred chicken and add to pot.  Serve.

Simple Classic Chicken Soup

1 (3 to 4 lb.) whole chicken
12 black peppercorns
2 ribs of celery, sliced including green tops, in addition to 2 celery stalks finely chopped
2 carrots, peeled and sliced, in addition to 2 carrots peeled and finely chopped
4 sprigs of fresh thyme in addition to 1 Tbl. fresh thyme leaves, chopped
4 sprigs of fresh parsley
2 bay leaves
1 large yellow onion, chopped
2 Tbl. butter
12 oz. wide flat egg noodles or pasta of your choice
salt and freshly ground black pepper
1/2 fresh lemon juiced
3 Tbl. condensed chicken bouillon paste
parsley, chopped

Into a large Dutch oven add chicken, peppercorns, celery, carrots, thyme sprigs, parsley sprigs, bay leaves, onion and 10 cups of cold water to a boil.  Reduce heat to simmer and cook partially covered about 50 minutes.  Using tongs transfer chicken to cutting board, let cool slightly, discard skin and bones and shred meat into pieces.  Pour cooking liquid though a fine mesh strainer into a large bowl and set aside.  Heat butter into a large saucepan over medium and add finely chopped celery and carrots cooking about 8 minutes.  Return chicken and strained cooking liquid, along with chicken bouillon to pan stirring to combine and add noodles, season with salt, pepper and bring to a boil cooking until noodles are al dente or about 10 minutes.  Remove from heat and stir in thyme leaves, lemon juice and parsley.  Serve.

Creamy Curried Carrot Soup

3 lbs. carrots, peeled and sliced into about 1-inch pieces
2 qts. vegetable or chicken stock (good quality
1 shallot, finely minced
1 Tbl. curry paste 
pinch of cayenne
1 tsp. fresh ginger, peeled and minced
2 slices of fresh orange peel (no white part)
1/4 cup honey
1/2 cup heavy whipping cream
salt and freshly ground black pepper (or you can use white)
fresh parsley, chopped for garnish

Into a large pot, add a good drizzle of olive oil and little butter, add shallots and stir cooking to soften, stir in curry paste and cook about 1 minute.  Next add carrots, stock, orange peel, and ginger.  Bring to a boil then reduce to simmer and cook about 1 hour.  Remove orange peels and discard, then add soup to a food processor and puree completely, or use an immersion blender.  Return soup back to pan and stir in honey and cream warming soup back up, season with salt and pepper.  If at any time your soup looks a little too thick add a little warm stock into pot and stir.  Garnish with some fresh parsley.

Chicken Tortilla Soup

8 corn tortillas (good quality)
32 oz. chicken stock (good quality)
4 large chicken breasts, bone in skin on
1 large red onion, diced
1 (15 1/2 oz.) can diced tomatoes in juice (I like Cento)
2 (15 1/2 oz.) cans black beans or red kidney beans, rinsed and drained
1 jalapeno, seeded and sliced
1 fresh lime, juiced
1 1/2 tsp. ground cumin
2 tsp. chili powder
1/2 tsp. dried oregano
2 garlic cloves, finely minced
1 (4 oz.) can green chile's
1/2 red bell pepper, seeded and diced
1/2 green bell pepper, seeded and diced
2 cups fresh or frozen corn (if using fresh I like to grill it on the cob then remove corn)
Accompaniments
Fresh cilantro, chopped
2 large ripe but firm avocados, peeled, seeded and cubed
Pepper jack cheese, shredded
Fresh limes, quartered
Sour cream
Pico de gallo

Preheat oven to 350 degrees.  Slice tortillas into 1/2-inch strips, arrange on a baking sheet and lightly spray with cooking spray.  Bake about 10 minutes or until crispy.

Into a large Dutch oven bring the chicken stock and chicken to a boil.  Reduce heat, cover and simmer 20 minutes.  Strain stock through a strainer into a large bowl and then place stock back into pan.  Set cooked chicken aside to cool, remove bones and skin then shred.  Into a saute pan, add a good drizzle of olive oil and add onions, peppers and garlic stirring for a few minutes to soften, then stir in cumin, oregano and chili powder cooking for about 30 seconds.  Add this mixture to the pot with stock along with the shredded chicken, tomatoes, jalapenos and lime juice and cook on simmer about 30 more minutes.  Add corn, green chilies and beans to soup.  Divide tortilla strips into serving bowls and then ladle in some of the stock with vegetables, adding avocados, cilantro and cheese on top of each bowl, as well as other accompaniments.

Soup is comfort to me it's wonderful and warming food filled with great ingredients and fantastic flavors.  Homemade soup allows the cook whatever they want to go into the pot to create amazing recipes with delicious flavors.  Soups are great as a starter, side dish or main meal.  Create, create and let your imaginations run wild.

"Whatever I'm doing, I'm in that moment and I'm doing it.  The rest of the world's lost.  

If I'm cooking some food or making soup, I want it to be lovely.  If not, what's the 

point of doing it?" - Sade Adu

Split Pea with Sausage Soup - The most amazing split pea soup I ever enjoyed was in a small cafe off the Autobhan in Germany.  The owner of this cafe was well renowned for this soup, with articles framed all over this restaurant.  I could not believe the flavors coming from this soup and when Jerry (hubby) took a bite he immediately had to order a bowl too. This is my tribute to his amazing version. 

1 (1 lb.) bag dry split peas
5 cups cold water
3 cups chicken stock (good quality)
3 cups German sausage, sliced
2 Russet potatoes, peeled and cut into chunks
2 large yellow onions, chopped
2 large carrots, peeled and chopped
1 large (2 lb.) smoked ham hock
3 stalks celery, sliced
1 tsp. dried marjoram
1 tsp. poultry seasoning
1 tsp. sage
salt and freshly ground black pepper
Tabasco, to taste (I like it)
Fresh parsley, chopped for garnish
I also like to make homemade cornbread croutons baked in the oven for garnish

Into a large Dutch oven, add a good drizzle of olive oil, then add onion, celery and carrots cooking a few minutes.  Add ham hock, split peas and cover with water and stock, you might need more water as you want it to almost cover all the hock.  If any scum appears on soup, skim it off and discard.  Stir in herbs, salt and pepper and bring to a gently boil over medium high cooking about 2 hours.  About halfway through cooking stir in sausage, potatoes and some Tabasco if desired.  When soup is cooked and ready to serve, remove hock from soup and place onto cutting board, allow to slightly cool and shred meat off bone and add meat back to soup.  Taste and adjust seasonings, adding more salt and pepper if needed.  Ladle up soup into bowl and garnish with parsley and croutons if desired.  Note:  if desired you can remove some of the split peas and stock and puree in a food processor then adding back to soup pot.  

Scallop Chowder

2 Tbl. butter
2 large leeks, white and pale green parts only, and rinse well in cold water, chopped
3 large Russet potatoes, peeled and chopped
1 garlic clove, minced
1/4 cup dry white wine
1 fresh thyme sprig
salt and freshly ground black pepper (you can use white pepper if desired)
2 lbs. sea scallops, cleaned and sliced in half 
3 1/2 cups clam juice
1 carrot, peeled and small dice
2 celery stalks, diced including leafy part
3 slices thick cut bacon, sliced
1 cup whole milk
1 can evaporated milk
1 cup whipping cream
3 oz. cream cheese, soft and cut into pieces
1/4 cup fresh parsley, chopped
Oyster crackers or homemade croutons

Into a large Dutch oven add bacon cooking until browned, remove to paper towels and then remove most of bacon fat.  Add butter and leeks, cooking and stirring about 10 minutes,  Add wine to pan with thyme, some salt and pepper, bringing to a boil to reduce wine about 1 minute.  Add potatoes, carrots, celery and simmer for about 20 minutes.  Add clam juice, milk, evaporated milk, cream cheese and whipping cream bring to a simmer for about 15 minutes.  Add scallops cooking about 2 or 3 minutes or until cooked.  Taste and adjust seasonings.  Serve in bowls and top with parsley, some of the bacon and crackers or croutons.  

Creamy Asparagus Mushroom Chowder

1 small box of crimini mushrooms, wiped off and sliced
1 garlic clove, finely minced
1 1/2 lbs. fresh asparagus, woody ends removed and cut into 1-inch pieces
2 large Russet potatoes, peeled and cut into 1/2-inch cubes
1 large white onion, chopped
1/4 cup all purpose flour
1 tsp. dried thyme
Butter
salt and freshly ground black pepper
5 cups chicken or vegetable stock
1/4 cup dry white wine
1 cup whipping cream
4 oz. cream cheese, soft and cut into pieces
Fresh dill, chopped garnish

Into a large Dutch oven, add a good drizzle of olive oil and 2 pats of butter.  Add onion, garlic, cooking to soften.  Remove from pan, adding more oil and butter if needed and mushrooms cooking to soften and lightly brown, then add wine stirring to reduce a bit.  Add back onions and garlic to pan.  Stir in thyme, salt, pepper and flour stirring to combine.  Then add stock stirring to incorporate, add potatoes and cream cheese and cook about 15 minutes stirring so cream cheese melts.   Add asparagus and cook for about 15 minutes, stirring occasionally on simmer.  Stir in whipping cream, taste and adjust seasoning.   Ladle into bowls and garnish with dill.

Simple Vegetable Soup

1 medium onion, chopped
2 garlic cloves, minced
3 strips bacon, sliced
4 carrots, peeled and sliced on diagonal
4 celery stalks, sliced on diagonal
1 small package Haricot verts, trimmed
4 Yukon Gold potatoes, peeled and cut into about 1-inch pieces
1 (16 oz.) can diced tomatoes with juice (I like Cento)
1/4 cup white wine
1 Tbl. tomato paste
1 cup frozen corn
1 cup frozen peas
2 zucchini, sliced about 1/2-inch thick
1 red bell pepper, seeded and chopped
2 Tbl. fresh thyme leaves, chopped
1/2 tsp. poultry seasoning
salt and freshly ground black pepper
6 cups chicken or vegetable stock (good quality)
pasta or rice (optional add in)
Tabasco, I like a good splash

Into a large Dutch oven, add bacon and render, remove from pan and add onions cooking for a few minutes, then add garlic cooking for about 1 minute.  Stir in tomato paste and cook stirring for about 1 minute, then stir in wine, cooking about 1 minute to reduce.  Add celery and red bell pepper cooking about 1 minute, add thyme, poultry seasoning, salt and pepper.  Add potatoes, carrots, tomatoes and stock.  Cook on simmer for about 20 minutes, stir in corn, peas, beans and zucchini.  If adding pasta or rice add it now, cooking for about 15 minutes.  Taste and adjust seasonings.  Serve with hot garlic bread and a tossed salad. 

Shrimp Soup

1 yellow onion, finely chopped
2 garlic cloves, minced
1/2 green bell pepper, seeded and finely chopped
1/2 red bell pepper, seeded and finely chopped
1 jalapeno, seeded and finely chopped
1 (16 oz.) can whole tomatoes with juice (I like Cento brand)
6 cups fish stock or you can use chicken
1 tsp. fresh thyme, minced
1/2 tsp. file powder
salt and freshly ground black pepper
1/2 tsp. Slap ya mama or other Cajun seasoning
1/4 tsp. cayenne pepper
1 Tbl. tomato paste
1 bay leaf
2 Tbl. brandy
1 1/2 lbs. medium shrimp, cleaned, peeled and deveined
2 cups cooked long grain white rice
Scallions, thinly sliced on diagonal including green part - garnish
Fresh parsley, chopped - garnish
Tabasco

Into a large Dutch oven add a good drizzle of olive oil, then add onions, bell peppers and jalapeno stirring and cooking to soften.  Add garlic and cook about 1 minute, add tomato paste and cook about 1 minute stirring.  Stir in salt, pepper, thyme, bay leaf, Slap ya mama and cayenne.  Add stock stirring to combine and bring to a gently boil, reduce to simmer and cook about 15 minutes.  Stir in shrimp and file powder, cooking for about 3 to 5 minutes or until shrimp turn pink, stir in brandy.  Stir in some scallions and parsley.  Add about 1/2 cup cooked rice to each serving bowl then ladle over shrimp soup, garnish with scallions, parsley and Tabasco.  Serve with homemade corn bread, dripping with butter darlin.

Hearty Lentil Soup

2 white onions, chopped
2 garlic cloves, minced
1 tsp. fresh ginger, peeled and grated
3 cups cold water
3 cups chicken stock (good quality)
1 cup red lentils
1 (15 oz.) can garbanzo beans rinsed and drained
1 (19 oz.) can cannellini beans, rinsed and drained
1 (14.5 oz.) can diced tomatoes
2 carrots, peeled and diced
2 celery stalks, diced including green leafy part
1 tsp. garam masala
1 1/2 tsp. ground cardamom
1/2 tsp. cayenne
1/2 tsp. ground cumin

Into a large Dutch oven, add a good drizzle of olive oil then add onions, garlic and ginger to pan cooking over medium heat for about 5 minutes to soften.  Add remaining ingredients and stir well.  Bring to a boil and reduce heat to simmer cooking for about 2 hours or until lentils are tender.  Carefully add half of the soup to a food processor or blender and puree.    Return puree to pot, taste and season with salt and pepper and cook on simmer about 10 minutes.  

Easy Fall Spicy Pumpkin Soup

1 (29 oz.) can solid pack pumpkin
1 small yellow onion, finely minced
1 carrot, peeled and finely minced
4 1/2 cups chicken stock (good quality)
2 Tbl. brown sugar
1/4 tsp. ground nutmeg
1 Tbl. yellow curry paste (or more if you like it)
salt and freshly ground black pepper
1/2 to 1 cup heavy whipping cream
Cornbread croutons - garnish

Into a Dutch oven, add a drizzle of olive oil and a pat of butter, then add onions and carrot cooking for about 10 minutes.  Stir in brown sugar, nutmeg, curry paste, pumpkin and stock stirring to combine, bring to a boil then reduce to simmer cooking about 30 minutes.  Taste and season with salt and pepper, then stir in whipping cream.  Serve with croutons.

Vichyssoise - mmmm

3 large leeks, white and light green part, trimmed and chopped (rinse in cold water well)
1 medium yellow onion, finely chopped
2 Tbl. butter
5 potatoes, peeled and thinly sliced
1/4 tsp. dried thyme
1/2 tsp. dried marjoram
1 bay leaf
5 cups chicken stock (good rich quality)
1/2 cup heavy whipping cream
salt and freshly ground black pepper
fresh chives, minced for garnish

Into a stock pot, add a drizzle of olive oil and butter, then add leeks and onions over low heat cooking to soften about 10 minutes, do not brown.  Add potatoes and chicken stock along with salt, pepper, and herbs. Bring to a boil then reduce to simmer cooking about 30 minutes.  Remove bay leaf and add mixture to a blender or use an immersion blender and puree until smooth.  Transfer to a large serving tureen and gently stir in cream.  To serve; place into bowls and garnish with chives.  This soup can be served warm or chilled.  

Turkey Pozole - love this

1 large white onion, chopped
1/2 cup chipotles in adobo, minced
3 garlic cloves, minced
1 (15 oz.) can diced tomatoes
5 cups cooked turkey meat, shredded (or you can purchase a cooked turkey breast at grocery)  I like to take a turkey breast and poach it, cool then shred.
2 large cans (28 oz.) white hominy, rinsed and drained
2 bay leaves
2 Tbl. dried oregano
1/8 tsp. ground cloves
1/4 tsp. ground cinnamon
Toppings
1/2 had green cabbage, thinly sliced
Monetary jack cheese, shredded
Sour Cream
3 large avocados, peeled, seeded and chopped
1 bunch red radishes, thinly sliced
Scallions, thinly sliced including green part
1 red onion, finely minced
5 fresh limes, cut into wedges
tortilla chips

Into a large Dutch oven add a good drizzle of olive oil and add onions, cooking to soften.  add garlic and chipotles cooking about 3 minutes.  Add  tomatoes with juice, turkey and hominy.  Add stock seasoning with salt, pepper, and herbs and spices.  Simmer soup for about 45 minutes, adding more stock or even cold water if soup is becoming too thick.  Arrange garnishes into separate bowls and place onto dining table.  Take pot over to table and ladle out portions, topping with garnishes.  I also like to serve with chicken quesadillas  and fresh Pico de gallo.

Creamy Luscious Mushroom Soup

1/2 cup dried porcini
1/2 cup dried morels
1/2 lb. crimini mushrooms, thinly sliced
3 garlic cloves, minded
1 small shallot, finely chopped
5 Tbl. butter
3 Tbl. all purpose flour
4 cups chicken stock (good rich quality)
1 cup heavy whipping cream
1/4 cup dry Sherry or Maderia
1/4 cup fresh parsley, chopped
Baguette slices, lightly toasted with butter 
1/4 cup fresh chives, minced

Into a bowl add dried mushrooms and cover with hot boiling water, soaking about 30 minutes.  Line a strainer with paper towels and drain porcini liquid reserving 1 cup.  Drain morels, cut off stems and rinse well under cold running water.  Discard morel liquid.  Heat butter into a Dutch oven and saute shallots and garlic about 4 minutes.  Add fresh mushrooms and cook a few minutes, then add dried mushrooms cooking about 10 minutes. Whisk in flour to mushroom mixture and cook about 1 minute.  Add stock and reserved porcini liquid.  Bring to a boil then lower to simmer, cover and simmer 20 minutes.  Season with salt and pepper.  Add cream and either sherry or maderia, chopped parsley just before serving.  Ladle into bowls and garnish with baguette slices and chives.  

Curried Vegetable Soup

4 Tbl. butter
1 large yellow onion, chopped
1/2 yellow bell pepper, seeded and chopped
1 large carrot, peeled and chopped
1/2 tsp. cumin seeds
1 tsp. ground turmeric
2 tsp. curry power or paste
1 tsp. yellow mustard seed
2 garlic cloves, minced
2 lbs. Yukon Gold potatoes, peeled and sliced into 1/2-inch slices
4 cups chicken or vegetable stock (good quality)
2 cups water
1/2 head cauliflower florets, rough chopped
1 cup frozen corn
2 yellow squash, sliced
1/2 cup fresh cilantro, garnish

Into a large Dutch oven melt butter and add a drizzle of olive oil. Add onion, bell pepper, carrots and cumin seeds cooking and stirring to just a light brown.  Add the turmeric, mustard seed and curry and cook another minute.  Add garlic and cook about 1 minute.  Add potatoes, stock, water, cauliflower, salt and pepper.  Bring to a boil then reduce to simmer uncovered for 20 minutes.  Add corn and squash coking about 10 minutes.  With an immersion blender puree half of the soup, taste and adjust seasonings.  Garnish with cilantro and serve with grilled Naan bread.

Fish Chowder

1 Tbl. butter
1 yellow onion, chopped
1 large leek, white and pale green part, sliced (be sure to rinse well in cold water)
1/2 cup dry white wine
4 large Yukon Gold potatoes, peeled and cubed
3 cups clam juice 
1 bay leaf
1 Tbl. fresh thyme
salt and freshly ground black pepper
1 tsp Old Bay seasoning
1 lb. fresh cod, bones/skin removed and cut into 2-inch pieces
1 lb. fresh halibut, bones/skin removed, cut into 2-inch pieces
1/2 lb. fresh salmon, bones/skin removed, cut into 2-inch pieces
1 1/2 cups heavy whipping cream
Fresh paisley, chopped

Into a large Dutch oven or deep sided saute pan, add butter and drizzle of olive oil, add onions cooking until softened, add leeks and cook about 3 more minutes.  Add the wine and cook until reduced by half.  Add potatoes, clam juice, bay leaf, thyme, salt and pepper.  Bring to simmer and cook covered until potatoes are just done about 15 minutes.  Into a separate saucepan add cream and bring to simmer.  Add the fish to Dutch oven and the heated cream, to high simmer cooking until fish is cooked through, this will take just a short time.  Mix in the parsley and taste and adjust seasonings.  Remove bay leaf to serve.  Serve with hot crusty garlic bread and a tossed salad.  I also like oyster crackers to serve with chowder.

Some easy desserts to serve with soups would be; chocolate dipped strawberries or fruit, trifles, grilled fresh fruit served with ice cream and cookies, fresh mixed fruit served with a liqueur whipped cream, lemon tarts, etc. I've added below a few delicious dessert recipes.

Shaker Pie

1/2 cup sugar
3 eggs, beaten
1/2 cup buttermilk
2/3 stick butter, melted
1 Tbl. all purpose flour
1 tsp. pure vanilla extract
pinch of salt
1 (9-inch) homemade pie shell

Preheat oven to 350 degrees.  Into a bowl, add sugar, eggs, buttermilk, flour, vanilla and salt, mixing well to combine. Pour into pie shell and bake for about 1 hour.  Transfer to a cooling rack.  Slice and serve with freshly whipped cream.

Mocha Pudding Cakes

1 cup butter
8 oz. bittersweet chocolate, chopped
4 egg yolks
4 eggs
2 cups powdered sugar
3/4 cup all purpose flour
1 tsp. instant espresso
pinch of salt

Preheat oven to 425 degrees.  With some butter, lightly grease 6 (6 oz.) ramekins.  In a double boiler melt chocolate and butter until smooth.  Beat egg yolks and eggs for 1 minute with a mixer and gradually whisk into melted chocolate mixture, beating on low speed until well blended.  Sift the powdered sugar, flour, espresso and salt and gradually whisk the sugar mixture into the chocolate until well blended.  Divide batter into ramekins and place the ramekins into a baking pan and pour enough hot water to reach about 1/2 way up ramekins.  Carefully place in oven and bake for about 16 to 20 minutes.  Remove from oven and let stand 10 minutes. Carefully remove from water bath and run a sharp thin bladed knife around outer edge of cake to loosen   Invert each ramekin onto a dessert plate.  Garnish with freshly whipped cream. Note: if desired you can also whisk in 1/4 cup orange liqueur and 1 tsp. orange zest into chocolate mixture. Love it this way too.

Rich, Luscious Chocolate Pudding

6 oz. bittersweet chocolate, chopped (good quality)
1/2 cup, plus 2 Tbl. heavy whipping cream 
1/3 cup whole milk
1/2 tsp. pure vanilla extract
1/4 tsp. ground allspice
1 egg
8 ramekins

Place the chocolate into a food processor. Heat the cream and milk just to almost boiling, add vanilla and allspice and pour over chocolate.  Let stand about 30 seconds, the process for 30 seconds and crack the egg down the funnel and process 45 seconds.  Pour into ramekins and refrigerate about 8 hours or overnight.  Take out about 15 minutes before serving.  I like to whip up some heavy whipping cream and top each ramekin with a good dollop.

Strawberry Semifreddo Cake

2 (3 oz.) packages soft ladyfingers
2 pints strawberry ice cream, soft (buy a really good quality ice cream)
1 pint strawberry sorbet, softened (once again good quality)
1 pint of fresh strawberries, rinsed in cold water, hulled and patted dry with paper towels
2 Tbl. powdered sugar
1 (7 oz.) jar marshmallow cream 
1 cup heavy whipping cream

Into a 9-inch springform pan, arrange ladyfingers around sides and on bottom of pan. Spread strawberry ice cream over ladyfingers and freeze 30 minutes. Spread sorbet over ice cream and freeze 30 minutes.  Into a food processor add powdered sugar and fresh berries until puree about 1 minute or so.  Reserve 1/4 cup of mixture.  Whisk remaining strawberry mixture into marshmallow cream until well blended.  Beat whipping cream on high until stiff peaks form.  Fold this gently into marshmallow mixture.  Pour over sorbet in pan.  Drizzle reserved 1/4 cup strawberry mixture over top and gently swirl with a paring knife.  Cover with foil and freeze until firm or about 4 hours.  Let cake stand at room temperature about 15 minute before removing from springform and slicing.  This is soooo good!

Delicious Strawberry Sheet Cake

1 cup butter, soft
2 cups sugar
2 eggs
2 tsp. fresh lemon juice
1 tsp. pure vanilla extract
2 1/2 cup cake flour
2 Tbl. strawberry flavored jello
1/2 tsp. baking soda
1/4 tsp. salt
1 cup buttermilk (not light)
1 cup fresh strawberries
Frosting
2 (8 oz.) packages cream cheese, soft
sugar, to taste about 1 1/2 cups
1/4 cup powdered sugar
2 cups fresh strawberries, hulled and chopped
drop of red food coloring to achieve a delicate pink color
3 cups heavy whipping cream
6 Tbl. fresh lemon juice

Cake; preheat oven to 350 degrees.  Grease and flour a 13x9 inch pan. Into a bowl of electric mixer beat butter until creamy, then add sugar and beat to fluffy.  Add eggs and beat after each addition.  Beat in lemon juice and vanilla.  Sift flour jello, baking soda and salt and add to butter mixture alternating with buttermilk and ending with flour.  Beat on low to blend and stir in strawberries.  Pour batter into prepared cake pan. Bake about 30 to 40 minutes or until pick inserted in center comes out clean.  Cool on wire rack.  Spread frosting on thickly on cake.  Frosting; into a bowl of electric mixer beat cream cheese and add sugar until smooth; add berries and food coloring beating to blend.   Beat whipping cream and juice until foamy and increase speed to high and add powdered sugar to stiff peaks form.  Fold half of the cream mixture into the cheese mixture then fold in remaining to cream mixture.  

Lemon Semifreddo - love this and I love lemon

6 egg yolks
1 Tbl. fresh lemon zest
1/2 cup fresh lemon juice
1/2 tsp. salt
1 1/2 cups sugar
2 cups heavy whipping cream
1/4 cup sliced almonds

Whisk together the egg yolk, lemon juice, zest, salt and 1 cup of sugar.  Set the bowl over a double boiler of simmering water and stir constantly for about 15 minutes, until lemon mixture becomes slightly thickened.  Pour mixture through a fine sieve into a bowl and place plastic wrap directly over lemon mixture then refrigerate about 2 hours.  Place the whipping cream into a bowl of electric mixer and beat in the remaining 1/2 cup sugar to soft peaks.  Gently fold the whipped cream not all at once into the lemon mixture.  Line a 8 x 4 loaf pan with plastic wrap with edges hanging over.  Pour mixture into loaf pan, cover and freeze at least 4 hours.  Lightly toast the almonds.  When ready to serve the lemon semifreddo, remove from pan lifting out plastic wrap and place on cutting board.  Using a sharp thin bladed knife, slice into thick pieces placing onto serving plates and sprinkle on toasted almonds.  Note:  wipe knife off in between cutting pieces.

Bon Appetit

"Give thanks in all circumstances for this is the will of God in Christ Jesus for you." - 

1 Thessalonians 5:18

"And whatever you do, in word or deed, do everything in the name of the Lord Jesus, 

giving thanks to God the Father through him." - Colossians 3:17

"A Psalm for giving thanks.  Make a joyful noise to the Lord, all the earth!  Serve the Lord with gladness!  Come into his presence with singing.  Know that the Lord, he is God.  It is he who made us, and we are his; we are his people, and the sheep of his pasture.  Enter his gates with thanksgiving, and his courts with praise.  Give thanks to him; bless his name.  For the Lord is good; his steadfast love endures forever, and his faithfulness to all generations." - Psalm 100:1 -5

Let everything that has breath praise the Lord." - Psalm 150:6