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Udon

10 Nov

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I love udon noodles but it kills me to spend ten dollars for one order.

The next best thing is to try to make them at home.

I tried Sanukiya Udon Japanese Style Noodles.

Not bad.

I bought this at the grocery store.

Followed the directions on the back of the package.

1 3/4 cups boiling water

One package of the noodles

One package of the seasoning mix.

Then I added broccoli, sliced onions, red pepper, pea pods, 1/2 teaspoon sesame oil and one teaspoon soy sauce.

Boil the water

Add the noodles and cook for 2 minutes

Take off the heat and add everything else

Let this stand for 2 more minutes.

Thats it!

It satisfied my urge for Udon for three dollars.

The sodium is a little high and so is the carb count.

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Spicy Sweet Potato Soup

31 Oct

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I found this recipe from the Shaws website.

It was similar to my Tortilla soup .

A lot of vegetables with a little zip.

2 tablespoons olive oil

One diced onion

1/2 teaspoon salt

3 cloves diced garlic

One teaspoon cumin

3  diced, peeled sweet potatoes

32 ounces of chicken or vegetable broth

One minced chipotle pepper in adobe sauce

One can Rotelle

2 cups chopped uncooked spinach

One can of drained and rinsed black beans

One can of drained corn

Heat the oil.

Cook the onions till soft.

Add the salt.

Add the garlic and cumin for another minute.

Add the sweet potatoes and broth.

Bring to a boil and cook the potatoes till soft, about ten to 12 minutes.

Stir in the chipotle pepper, tomatoes, corn and black beans.

Stir in the spinach.

Garnish with shredded cheese, avocado and sour cream.

 

 

 

Potato Leek Soup

12 Oct

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I went to a farm stand.

I cant resist all the fabulous fresh fruits and vegetables.

They had the cleanest leeks ever.

Soup came to my mind immediately and I had some milk I wanted to finish.

This takes so little time and is so worth it.

One bunch of leeks usually 3 or 4

4 tablespoons unsalted butter

6 cloves garlic

8 peeled potatoes but cut about 1/4 inch of flesh with the skin and save in a baking pan.

Cut the rest of the potato into cubes

48 ounces of chicken broth

3 teaspoons chicken consommé

3 cups milk

2 bay leaves

1/2 teaspoon dried thyme

1 cup 1/2 and 1/2 or heavy cream

1/2 teaspoon black pepper

Melt the butter in a 2 quart pot

Slice the leeks up to the dark green but save the dark green and use it for a stir fry.

Wash them well and keep on rinsing till all the sand is out.

Drain the leeks and spin dry in your salad spinner.

Add them to the butter with the garlic

Let this all cook on medium till the leeks and garlic are soft

Add the chicken stock and bay leaf and bring to a boil

Reduce to medium low heat and add the milk, thyme and powdered consommé.

Let everything come to simmer for about 15 minutes

Take out the bay leaves

Add the cream and pepper

Whip with your immersion blender  just until everything is well blended and smooth.

Keep on low heat till you are ready to serve

Garnish with the baked potato skins and fresh chives

 

 

Lobster Bisque

14 Sep

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The lobsters were on sale last week so opportunity knocked.

I did eat two but saved the rest including all the shells.

By the way I did have them cooked at the store, I did not eat them raw.

I remove all the legs.

Clean the bodies of any meat and the delicious roe.

Pick all the meat out of the rest of the claws and tails but save the shells.

Take the shells, bodies and legs from four lobsters and place them in 10 cups of water.

Season the water with 4 heaping tablespoons of powdered chicken consommé soup seasoning .

Let everything come to a boil and then simmer down to about 7 or 8 cups of broth.

This takes about one hour.

Strain everything into a big bowl and discard all the shells.

Make sure you strain the broth well because nothing is worse then getting a shell.

Now that your pot is empty, wash it out and use it to finish making the bisque.

Melt 6 tablespoons of butter

Add one large diced onion  and 2 cloves of minced garlic

Cook slowly till everything is soft.

Add 1/2 cup of flour and mix well about 3 minutes. Stir all the time to make sure the flour does not burn.

Add one small can of tomato paste and mix well

Add one cup of the broth to dissolve the paste then add the rest of the broth to the flour mixture.

Add 1 1/2 cups of cream or 1/2 and 1/2 and mix well

Melt another 4 tablespoons of butter in a small pot.

Add 2 cups lobster meat cut into spoon size pieces.

Coat the lobster with the butter.

Add 3 tablespoons lemon juice, one tablespoon diced tarragon, 1/4 teaspoon ground nutmeg.

Add to the broth.

Season now with your salt and pepper because the lobster broth can be salty.

Instead of adding more cream, thicken the soup with the instant mashed potatoes.

I add one tablespoon for every cup of liquid.

I don’t usually use the potato flakes in bisque because I like it very smooth.

Top the bisque with larger pieces of lobster.

This is a real treat and not as fattening as a true bisque but not low calorie.

I like the chunks of lobster but if you want a velvet smooth bisque just put it into your food processor till it is smooth.

The bigger chunks look pretty on top of the soup.

 

 

Fish Chowder

25 Aug

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This has to be the the most delicious meal ever.

Now that I am old I love soup so I make it a lot.

I wait for the cod or haddock to go on sale, make a big pot and freeze the leftovers.

2 pounds of cod cut into 1/2 inch to one inch pieces.

One small package of diced pancetta or 4 slices of bacon.

I prefer the pancetta.

One tablespoon butter

One diced large onion

One to two stalks of diced celery with the top greens

48 ounces of good chicken broth

16 ounces half and half

One cup of whole milk

6 potatoes, cut into 1/2 inch cubes and cooked in salted water. If the skin on the potato is thin I usually keep it on.

One cup of instant mashed potato flakes

Two big handfuls of fresh baby spinach

One teaspoon ground black pepper

2  chicken bouillon cubes, crushed

Boil the potatoes in the salted water, drain and set aside.

Heat the one tablespoon of oil and add the pancetta.

Cook till you have a nice brown color.

Take out of the pan and set aside.

Add the tablespoon of butter, celery and onion in the same pot.

Cook till everything is soft but not brown.

Add the broth, drained potatoes and pancetta and bring to a slow boil.

Lower the heat and add the cod and let it cook for five minutes.

Add the milk and 1/2 and 1/2.

Cook till everything is hot.

Add the bouillon and pepper then the potato flakes.

Stir gently to mix the flakes into the soup.

It will thicken the soup right away.

Taste to adjust your salt but with the bouillon cubes you probably will not need any more salt.

Put the spinach into the chowder just before you are serving it.

I cant believe what a big bowl I ate.

Garnish with shrimp, popcorn or croutons.

Fish Broccoli Soup

9 May

IMG_0646I’m trying so hard to eat clean and this is another success.

Two tablespoons olive oil

One large chopped onion or two medium.

Four cloves chopped garlic

Two stalks chopped celery

32 ounces low sodium chicken broth

1 1/2 tablespoons powdered chicken  soup

1 1/2 pounds to 2 pounds haddock cut into bite size cubes the size of a quarter.

2 medium potatoes sliced very thin

1/2 teaspoon tumeric

2 cups frozen broccoli flowerets

1/2 cup chopped fresh parsley only use fresh

1/2 teaspoon black pepper

Heat the oil in a soup pan.

Add the onion, garlic and celery. Cook on medium till soft.

Add the chicken broth, powdered soup and potatoes.

Cook till the potatoes are cooked about ten minutes..

Add the tumeric

Add the cubed fish and turn the heat to low and poach the fish about 15 minutes.

Add the broccoli till it is cooked and bright green about six minutes.

Stir in the fresh parsley and  black pepper.

Do not cook the parsley. It tastes so good fresh.

I served this with garlic croutons.

OMG this is good.

 

 

Breakfast Udon Noodles

10 Mar

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It was one of those cold winter mornings when all I wanted was something warm.

Since I have become my Mom, I love soup.

I have become a fan of the packaged Udon noodles that you can buy in the produce department of any grocery store.

One package of udon noodles

3 cups chicken stock

Three baby bok choy cut into one inch pieces

One diced scallion

One 1/2 inch slice of ginger

One cup cooked chopped broccoli

Shredded carrots are optional

One fried egg

Boil the broth with the ginger

Add the noodles

Cook till they are warm and soft

Add the bok choy, broccoli and scallions

Cook till everything is nice and warm

Put the noodles in a bowl with the vegetables

Add enough broth to come half  way up the noodles

Top with the egg

Add hot sauce

Pour yourself a cup of leftover broth instead of tea

I love this and put any leftover vegetables into it.