So easy and so yummy.
- 2 lb English hot house cucumbers, chopped
- 2 cloves garlic
- 2 c arugula
- 2 c mixes herbs: basil, cilantro, parsley or mint
- 3 tbsp sherry vinegar
- 1/2 c olive oil
Combine in a blender and purée till smooth. Chill for at least 4 hours.
Makes about 6 c.
This is a great weeknights meal – if you are vegan leave our pork belly. This is adapted from Food & Wine.
- 1/2 lb pork belly, cut into 1/2-inch pieces
- 1 lb jar kimchi, drained, 1/4 c liquid reserved
- 1/2 onion, thinly sliced
- 8 oz shiitake mushrooms, thinly sliced
- 2 tbsp gochujang
- 1 tbsp gochugaru
- 1 bag baby spinach
- One 14-ounce container silken tofu
• Steamed short-grain rice, for serving
In a medium-size nonreactive pot, cook the pork belly pieces over moderate heat, stirring occasionally, until the fat is
sizzling and the pork is light golden, about 8 minutes. Add the kimchi and the onion, and cook, stirring occasionally,
until the onion is softened, about 5 minutes.
Add the reserved kimchi
liquid, mushrooms, gochujang, gochugaru, and 4 cups of water, and bring to a boil. Reduce to a simmer, and cook over moderately low heat for 10 minutes.
Season stew with salt. Stir in tofu, breaking up and bring to a boil. Stir in spinach just before serving. Serve with rice.
Low slow is the key here! The fried leeks are worth cleaning another pot.
- 2 lbs butternut squash, peeled and cubed
- 1 leek, sliced thin
- 1 Granny Smith Apple, chopped and cored
- 1 carrot, chopped
- 1 quart veggie or chicken stock
- 1 c lite coconut milk
- 1 tbsp oil
- 4 leeks, sliced thin
- Coconut milk for drizzling
Toss all the soup ingredients in a slow cooker EXCEPT the coconut milk and cook on low for 8 hours or high for 4.
Purée with an immersion blender, stir in coconut milk and keep warm.
Add oil to a large skillet, heat over medium and cook leeks until crispy.
Serve with leeks and a drizzle of coconut milk.
Spicy soup with crispy tortilla pieces and avocado is perfect for a chilly fall night.
- 1/3 c olive oil
- 1 onion, diced
- 2 poblano chilies, diced
- 1 clove garlic
- 1 tsp cumin
- 1 chipotle in adobe, chopped
- 3 c chicken stock
- 15 oz can tomatoes
- 4 corn tortilla, sliced into strips
- 2 c shredded cooked chicken
- Diced avocado
- Scallions, sliced
- Lime wedges
In a medium pot add the oil and cook the onion and peppers over medium heat until soft. Stir in garlic, cumin, chipotle pepper, tomatoes, stock and chicken and cook for 20 minutes.
Meanwhile heat a non stick skillet and spray with olive oil, add tortilla strips and cook until crispy.
Laden soup into bowls, top with tortilla strips, avocado, scallions and lime.
Serves 4 – 6.
This soup can be made in the slow cooker or pressure cooker. In the slow cooker, cook the chicken for 4 hours, cook the rice separately and stir in at the end.
- 8 c chicken stock
- 1.5 lb boneless, skinless chicken thighs
- 1 – 4 inch long piece of ginger, peeled and sliced thin
- 6 star anise pods
- 1 cinnamon stick
- 4 whole cloves
- 3/4 c sushi rice
- 2 tbsp fish sauce
- 4 scallions, sliced thin
- 2 jalapeños, sliced thin
- 1 c cilantro, chopped
- 1/2 c onion, sliced thin
Combine stock, chicken, ginger, star anise, cinnamon and cloves in a pressure and cook on high pressure for 8 minutes.
Shred chicken and set aside. Remove spices from the pot.
Stir in the rice and fish sauce into the broth and cook on high pressure for 1 minute.
Return chicken to the pot. Serve with scallions, jalapeño, cilantro and onion.
Simple and tarty!
1 tbsp olive oil
2 leeks, minced
6 oz Pancetta diced
4 slices Pancetta
14 oz lentils
6 c chicken stock
Salt and pepper
Place oil in a pot over medium heat, add Pancetta and leeks and cook until browned. Stir in stock and lentil and bring to a boil. Cool over medium heat until lentils are soft. Season with salt and pepper.
Preheat broiler to high. Cook 4 slices until crisp.
Divide Soup amount bowls and top with crisp Pancetta.
Wow! So simply so easy so tasty – Jose Andres is a master! This needs to sit in the fridge overnight to get the full flavor.
1 1/2 lb of tomatoes
2 persian cucumbers
1 green pepper
1 clove garlic
1/4 c olive oil
1 tbsp sherry vinegar
1/2 tsp salt
Combine all ingredients in a blender and purée till smooth. Chill overnight.
Blend before serving and drizzle with a little olive oil.