Chicken Pho

My family said this was better than a restaurant.  Nice compliment.

10 ozdried rice stick noodles
	4 cupsbean sprouts; seed and tails removed, blanched until cooked
	1 onion; thinly sliced
	1 bunchcilantro (coriander leaves; sliced
	1 bunchbasil leaces
	2 lime; cut into sections, to serve
	2 jalapenos sliced
	Broth
	10 cupschicken stock
	6 small chicken tenders
	1 stickcinnamon
	4 spring onions chopped up
	1 inchfresh ginger root; peeled and bruised and sliced into thin slices and diced
	2 tsp.sugar
	1 tspsalt
	2 Tablespoonsfish sauce 5 cloves (in a metal tea strainer) 1/4 tsp Chinese 5 spice 8 ounces sliced mushrooms

Calories Per Serving: 130
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Pho Ga Preparation

1. Prepare the Broth first by bringing the chicken stock,  cinnamon, spring onions, ginger, sugar, cloves, 5 spice and salt to a boil over high heat in a stock pot. Reduce heat to low and simmer for 45 minutes, skimming off the foam and fat that floats to the surface. Stir in the fish sauce and remove from heat. Remove the chicken and set aside to cool. Strain the solids from the Broth using a fine sieve and keep the clear Broth warm over very low heat.  Throw diced chicken and mushrooms in the broth 10 minutes before serving.

2. Bring a pot of water to a boil over medium high heat. Add the dried noodles and blanch until soft, about 5 minutes. Remove and rinse with cold water, then drain.

3. Place the noodles into Pho bowls (about the size of a fruit dish), and top with bean sprouts, shredded chicken and onion slices. Pour the hot Broth into each bowl, sprinle with pepper and garnish with cilantro and basil leaves. Serve hot with the lime and bowls of chillies and soy sauce on the side.

Notes

Deep bowls work just as well, and I also include "spicy sprouts" (a mix of radish and clover sprouts). If you add the peppers into the soup, you will have a very spicy dish. You can also just dip your chicken into the sauce depending on your preference to heat in your foods.

African Peanut Stew

1 T olive oil
1 1/2 cup finely chopped yellow or red onion (abt 2 medium)
1 1/4 c finely chopped red/yellow/green pepper (1 large)
1/2 c chopped celery (abt 2 stalks)
3 garlic cloves
2 T minced fresh ginger
1 T curry powder
1 15 oz can diced tomatoes, drained
1 bay leaf
4 cups vegetable or chicken broth
1 large sweet potato or 2 potatoes cut into 1/2 inch pieces
1 1/2 cups edamame or sweet peas
1/4 cup peanut butter
1/4 cup cilantro
2 cups diced spinach or other greens
1/2 tsp salt
Coarsely ground pepper

Heat oil in pan over medium.  Add onion, pepper, carrot and celery.  Saute until soft about 5 minutes.  Add garlic, ginger and curry powder.  Saute one minute.  Add tomatoes and bay leaf.  Cook uncovered about three minutes.    Add broth and sweet potatoes.  Bring to a boil.  Reduce heat and and simmer about 8 minutes.  Add edamame and peanut butter.  Stir to combine.  Add cilantro and spinach.  Cook until thoroughly heated and spinach wilts, about 2 minutes.  Season with salt and pepper.  Serves 8.

Creamy Tomato Soup

2 T butter or coconut oil
2 onion chopped
4 lbs tomatoes or 64 oz diced tomatoes
4 carrots chopped
4 c chicken or vegetable stock
4 T fresh parsley or 2 T parsley
1 tsp thyme
1/3 c cream or milk or coconut milk

Melt the butter and add onion.  Cook for 5 minutes until soft.  Stir in the tomatoes, carrots, stock, parley and tym.  Bring to boil and simmer for 15 - 20 minutes.  Puree in blender.  Return to pan and add cream or coconut milk.

Dr. Ziment's Garlic Chicken Soup

This is really good when you are fighting a cold.   This is a therapeutic soup.  I will add a favorite chicken soup next.

3 1/2 cups chicken broth
15 cloves garlic
1 medium onion, quartered
1 1/2 T minced parsley and cilantro
1 tsp minced basil
1 tsp curry powder
1/4 tsp red pepper flakes
1 T fresh lemon juice
Put all ingredients except lemon juice in pot and bring to boil.  Reduce heat and simmer for 30 minutes.  In a blender puree the cooked garlic, onions and herbs with a little liquid and stir back into the soup. Add lemon juice.

Homemade Wonton Soup

Amazing!!!!!! A new favorite.

Ingredients


1 bunch green onions, cut into 1/2-inch pieces, divided

6 fresh mushrooms, sliced

1 pound ground pork

1 tablespoon sesame oil

1 tablespoon soy sauce

1 egg

1/4 cup dry bread crumbs

1/4 teaspoon salt

1/2 teaspoon ground black pepper

1 (16 ounce) package wonton wrappers

8 cups chicken broth

16 uncooked medium shrimp, peeled and deveined (optional)

1 medium head bok choy, torn into 2-inch pieces

16 snow peas

1 dash soy sauce, or to taste (optional)

1 dash sesame oil, to taste (optional)

Directions

1.Dice the green onions, and set aside all but 1 tablespoon. Slice the mushrooms, and set aside all but 1 tablespoon. Finely chop the 1 tablespoon of green onions and 1 tablespoon of sliced mushrooms, and place in a bowl with the ground pork, 1 tablespoon sesame oil, 1 tablespoon soy sauce, egg, bread crumbs, salt, and pepper. Stir to thoroughly mix the pork filling.

2.Spoon about 1 tablespoon of the pork filling onto the center of each wonton wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Moisten the two long ends of the triangle, fold them together, and press them firmly to seal.

3.Bring the chicken broth to a boil in a large saucepan over medium heat. Drop the wontons, one by one, into the broth, and let them cook for 3 to 5 minutes, until they float to the surface. Reduce heat to a simmer, and gently stir in the shrimp, bok choy, and reserved sliced mushrooms. Let the soup simmer 2 more minutes, until the shrimp turn pink, and then drop in the snow pea pods. Garnish with the remaining green onions and a dash of soy sauce and sesame oil, and serve immediately.

Cream of Asparagus Soup - To die for!

Cream of Asparagus Soup




24 oz of asparagus (which translates 6 cups of the stems cut into pieces with the stems set aside)

4 tsp of butter or coconut oil

2 onion, halved or sliced

2 leek sliced thin

8 Tbsp. brown rice

8 c chicken stock

2 bay leaves

1 1/3 c coconut milk or milk (optional - it tastes amazing without)

salt and pepper



Remove and discard woody bases of asparagus by bending the asparagus and snapping off. Cut off teh tips and set aside. Chop the stems into small pieces.

Bring a saucepan ot salted water to a boil and drop in the asparagus tips. Cook for 1-2 minutes until bright green and barely tender. Reserve.



Heat the oil or butter over medium heat and add the onion and leek. Cover and cook for 3-4 minutes, stirring frequently, until the onion is soft.

Add the asparagus stems, rice, stock, and bay leaves with two pinches of salt. Bring just to a boil, reduce the heat, cover and simmer for 30-35 minutes or until the rice and vegetables are very soft. Remove the bay leaf.

Allow the soup to cool slightly, then transfer to a blender or food processor and puree until smooth, working in batches if necessary.

Return the soup to the pan and place over a medium-low heat. Stir in the reserved asparagus tips and then the coconut milk or milk. Taste and adjust the seasoning , adding salt, if needed and pepper. Enjoy!



Optional: Grill 12 oz of chicken and place pieces on top with the asparagus tips. 6:53:00 AM by Colette Delete

Thai Coconut Soup

Prep time 15 min  Cook time 30 min

1 onion chopped
1 stalk celry cut in pieces
6 carrots cut in pieces
3/4 - 1 lb raw shrimp
2 c frozen Costco green beans
6 c chicken broth
3 cans coconut milk
1 T masaman curry paste
3T fresh ginger  or  1 1/2 tsp powdered ginger
1 bunch fresh cilantro or 3 T dried cilantro
1 1/4 raw sugar

Saute first three vegetables.  Add rest of ingredients, except for shrimp (add just before serving), simmer for 20 minutes. Add shrimp and simmer for five minutes.

Wendy's Chili

2 lbs ground beef
2 15 ounce can tomato sauce
2 15 ounce can kidney beans with liquid
2 15 ounce pinto beans with liquid
1 c diced onions (1 med onion)
1/4 c celery (1 stalk)
3 medium tomatoes chopped
2-3 tsp cumin
3 T chili powder
1 1/2 tsp black pepper
2 tsp salt
2 c water

Brown the groudn beef in a skillet over med heat.
Drain fat.
In large pot combine the beef plus all the remaining ingredients, an dbring to a simmer over low heat.
Cook, stirring every 15 minutes for 2 - 3 hours.

Delicious Zucchini Soup

1- 2 lbs hamburger
4 cans diced tomatoes
3 1/2 c beef broth
3 onions chopped
2 green peppers chopped
2 small zucchini diced
4 tsp garlic
2 T dried parsley
2 tsp basil
2 tsp oregano
3 -4 c water

Cook hamburger. Add all ingredients except water. Add water 1 c at a time. Simmer 2-3 hours.  Add mroe water at end if too thick.

Delicious Tomato Soup

2 T olive oil or water
2 large onions
2 carrots chopped
3 qts tomatoes
4 tsp garlic
1/2 tsp dried thyme
1/2 tsp dried marjarom
2 bay leaves
salt and pepper

Heat oil/water. Add onion and carrot. Cook 3 - 4 minuts until soft. Add tomatoes, garlic, herbs. Lower heat simmer 30 minutes.  Discard bay leaf.  Puree in blender. Season with salt and pepper. Serve.

-Spicy Peanut Soup - Favorite

3 large onions
1/4 c water
3 cloves garlic
1/2 - 1 tsp cayenne
4 1/2 c minced carrots
4 1/2 c chopped potatoes (peeled)
9 celery stalks chopped
11 1/4 c chicken broth
1 c crunchy peanut butter
2 c corn
salt and pepper

Saute onions and garlic in water for three minutes.  Add cayenne.  Cook one more minute.  ADd carrots, potatoes and celery.  Stir well. Cook 4 minutes.  Add chicken broth, peanut butter and corn.  Stir thoroughly til combined.  Season with salt and pepper. Cover and simmer 20 minutes until vegetables are tender.

Rene's Spicy Chicken Soup

6 c chicken broth


2 c cooked, shredded chicken

2 celery ribs, chopped

2 med carrots, chopped

1 lg green pepper, chopped

1 onion, chopped

1/3 c uncooked long grain rice

1/4 c cilantro

1/2 t oregano

1/2 t salt

1/2 t pepper

1/4 t cumin

1/8 t crushed red pepper flakes



Combine all and bring to a boil. Reduce heat, cover and simmer 20-25 minutes or until rice and veggies are tender.

Golden Vegetable Soup - Family FAVORITE

1 onion, diced
1 cup shredded carrots, or 1/2 c dehyrated carrots with 1 c water
3 cups diced potatoes
2 tsp salt
4 c water
2 c pasta shells
1 bunch green onions, diced
1 c frozen corn or canned
1 can coconut milk (or 1 c raw cashew nuts and 1 1/2 c water)
1 15 ounce can diced tomatoes
3-4 cubes chicken bouillon cubes
1/2 tsp basil
1/2 tsp dill weed
1 bunch cilantro leaves

Place onion carrots, potatoes, salt and water in a soup pot and bring to a boil.  Reduce heat and simmer 8 minutes.  Add past shells, diced green onions, and remaining seasonings.  Simmer 8 minutes more.  Blend coconut milk (or cashew nuts), diced tomatoes, and corn in a blender until smooth.  Add to soup along with cilantro leaves and heat to serving temperature.  Mmmmm!
- (From Seven Secrets Cookbook by Neva and Jim Brackett, p 71)