Ching's Classic Beef Noodle Soup

TOTAL TIME:1 hr 55 min

Prep: 10 min

Inactive Prep:--

Cook:1 hr 45 min

YIELD:2 servings

LEVEL:Easy

Ingredients

• 2 tablespoons peanut or vegetable oil
• 1 large shallot, finely chopped
• 1/2 yellow onion, chopped
• 2 tablespoons grated fresh ginger
• 2 cloves garlic, finely chopped
• 1 red chile, stemmed, seeded and chopped
• 1 red Thai bird chile, stemmed, seeded and chopped
• 7 ounces beef chuck roast or boneless shin, chopped into 1/2-inch pieces
• 1 quart vegetable or beef stock

• 4 ounces dried flat udon noodles
• 1 small carrot, chopped
• 2 teaspoons light brown sugar
• 1 teaspoon chili bean sauce, plus more as needed
• 1 teaspoon dark soy sauce
• 1 teaspoon cornstarch mixed with 2 teaspoons water
• 1 small Romaine lettuce heart, sliced into 1/2-inch ribbons
• 2 scallions, chopped
• Small handful fresh cilantro leaves, chopped

Directions

Heat the oil in a large saucepan over medium heat. Add the shallots and onions and cook until softened, 3 to 4 minutes, and then stir in the ginger, garlic and chiles and cook, stirring, for about 1 minute. Add the beef and stir-fry until it begins to brown, and then pour in the vegetable stock and bring to a boil. Reduce the heat to a simmer, cover and cook until the meat is very tender, 1 hour 15 minutes to 1 hour 30 minutes.

Meanwhile, bring a large pot of water to a boil and cook the udon according to package instructions. Drain and rinse under cold water. Set aside

Add the carrots to the simmering soup, cover, and cook until crisp-tender, 6 to 8 minutes. Whisk together the sugar, bean sauce and soy sauce in a small bowl until the sugar is dissolved and stir it into the soup. While stirring, pour the cornstarch slurry into the soup and cook until thickened, about 1 minute.

Just before serving, divide the noodles between 2 bowls. Stir the Romaine into the broth and ladle the hot soup over each bowl. Garnish with chopped scallions and cilantro and serve immediately.

Sumptuous Hot and Sour Vegetable Soup

TOTAL TIME:--

Prep:--

Inactive Prep:--

Cook:--

YIELD:6 to 8 servings

LEVEL:Easy

Ingredients

• 1 small head Napa cabbage (about 1 1/2 pounds)
• 2 large leeks (about 1 pound), white and light green parts only, sliced lengthwise, rinsed, and drained
• 1 1/2 tablespoons olive or canola oil
• 2 1/2 tablespoons peeled and minced fresh ginger
• 6 to 8 ounces fresh shiitake mushrooms, stemmed and thinly sliced
• 1/4 cup rice wine or sake
• 14 ounces very firm tofu, halved crosswise and each half cut crosswise into 1/4-inch slices
• 8 cups or 2 cartons (32 ounces each) chicken or vegetable broth, preferably low-sodium
• 2 1/2 tablespoons cornstarch mixed with 1/4 cup water
• 4 1/2 tablespoons Chinese black vinegar or Worcestershire sauce, or more to taste
• 3 tablespoons soy sauce, or to taste
• 1 teaspoon toasted sesame oil
• 1 teaspoon salt, or to taste
• 3/4 teaspoon freshly ground black pepper
• 1 large egg, lightly beaten

Directions

Cut away the stem of the cabbage and discard. Cut the cabbage lengthwise in half, then cut each half lengthwise in half again. Cut each quarter into 1 1/2-inch sections, separating the leafy sections from the stem pieces, and place in a bowl. Cut each leek half into thin slices, about 1/4 inch thick. Prepare all the remaining ingredients and place near the stove.Heat the oil in a large, heavy pot over medium-high heat until hot, about 25 seconds. Add the leeks and ginger and stir-fry until fragrant, about 15 seconds. Add the tougher sections of the cabbage and the mushrooms and toss lightly for 1 to 2 minutes, until slightly softened.Add the rice wine, partially cover, and reduce the heat slightly. Cook for about 5 minutes, until tender and dry. Add the leafier sections of the cabbage, the tofu slices, and the broth and bring to a boil. Lower the heat slightly and simmer for 15 minutes.Slowly add the cornstarch and water mixture, stirring constantly to prevent lumps. Cook over medium-high heat until the broth has thickened, 3 to 4 minutes. The soup should have the consistency of heavy cream. Stir in the black vinegar, soy sauce, sesame oil, salt, and black pepper; taste for seasoning, adding more soy sauce if necessary. Turn off the heat and slowly add the egg, pouring it in a thin stream around the circumference of the pot. Stir the soup several times.Ladle the hot soup into bowls, and serve immediately.

VARIATIONS:
Add 1 cup shredded carrots for extra color and 1 teaspoon crushed red pepper flakes for additional spiciness.Substitute 6 to 8 dried black mushrooms or 1 1/4 ounces dried porcini mushrooms for the fresh shiitakes. Rinse and soften in hot water to cover, reserving the broth. (You can extend the broth with additional water and use in place of vegetable broth or add to chicken broth for extra flavor.) Trim the mushroom stems or tough ends, discard, and use the caps as above.

Chill Out, Spanish Style: Yellow Tomato Gazpacho, Toasted Almond Breadcrumbs, Tuna Salad Stuffed Piquillos or Plum Tomatoes

TOTAL TIME: 50 min

 

Prep: 40 min

 

Cook: 10 min

 

YIELD:4 servings

 

LEVEL:Easy

Ingredients

GAZPACHO:

• Salt
• 8 ripe yellow tomatoes
• Two 1/2-inch-thick slices stale white or peasant bread, crusts trimmed
• 2 ribs celery with leafy tops, coarsely chopped
• 1 to 2 cloves garlic, grated or made into a paste
• 1 small red onion, grated on the large holes of a box grater
• 1 serrano chile pepper, seeded and chopped
• 1/2 seedless cucumber, peeled and chopped
• Small handful fresh cilantro
• Juice of 1 lime
• EVOO (1 to 1 1/2 tablespoons)
• Freshly ground pepper

BREADCRUMBS:

• 3 cups torn stale white or peasant bread
• A couple handfuls salted oil-roasted Marcona almonds

STUFFED PIQUILLOS OR TOMATOES:

• Two 6 to 7-ounce tins or jars good-quality sustainable tuna
• 1 cup large Spanish olives with pimiento, chopped
• 1/2 cup fresh flat-leaf parsley leaves, chopped
• 2 to 3 ribs celery from the heart, chopped with leafy tops
• 1 small red onion, finely chopped
• Juice of 1 lemon

EVOO

• Freshly ground pepper
• 12 piquillo peppers, drained, or 8 small plum tomatoes, hollowed out, or a combination of peppers and tomatoes

Directions

Preheat the oven to 350 degrees F.

For the gazpacho: Fill a large bowl with ice water. Bring a pot of water to a boil and season with salt. Cut an X in the bottom of each tomato, then drop into the boiling water and cook for 30 seconds. Transfer the tomatoes to the ice bath to cool for 30 seconds, then peel, seed and chop the tomatoes.

Place half the tomatoes, bread, celery, garlic, onion, chile pepper, cucumber, cilantro, lime juice and EVOO in a blender or food processor. Season with salt and pepper. Puree until smooth, adding a splash of bottled water if needed to thin the soup. Pour the soup into a pitcher and repeat with the remaining ingredients. Adjust the seasoning and store in the refrigerator.

For the breadcrumbs: Spread the torn bread on a baking sheet and toast in the oven until golden. Let cool, then put the bread in a food processor with the almonds. Process until crumbs form.

For the stuffed piquillos or tomatoes: Drain and flake the tuna, then combine with the olives, parsley, celery, onions, lemon juice and EVOO. Season with pepper and add more EVOO to taste.

Stuff the piquillos and/or tomatoes with the tuna salad. Ladle the gazpacho into bowls and serve topped with the breadcrumbs.

Cook's Note: If you are not serving immediately, store the tuna salad and the gazpacho, covered, in airtight containers in the refrigerator. Store the breadcrumbs in an airtight container at room temperature.

Spanish-Style White Bean, Kale and Chorizo Soup

TOTAL TIME:2 hr 45 min

 

Prep: 15 min

 

Cook:2 hr 30 min

 

YIELD:6 servings

 

LEVEL:Easy

Ingredients

• 1/2 pound dried white beans, such as Great Northern, rinsed and picked over
• 8 1/2 cups chicken stock, (preferably homemade)
• 1 bay leaf, preferably Turkish
• Kosher salt
• Pinch saffron threads
• 2 tablespoons extra-virgin olive oil
• 3 Spanish chorizo sausages, about 3/4 pound, cut into 1/2-inch dice

• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 large red bell pepper, finely diced
• 1 tablespoon sweet paprika
• 1 small bunch kale, about 3/4 pound, tough stems removed, washed well, and coarsely chopped
• Freshly ground black pepper
• Sherry vinegar, to taste

Directions

Place the beans in a large pot or soup kettle. Pour in 8 cups of the stock and bring to a boil over high heat. Reduce the heat to medium and add the bay leaf and a pinch of salt. Cook, partially covered, stirring often and adjusting the heat to keep it at a slow steady simmer, until the beans are tender, about 2 hours. Remove and discard the bay leaf.

Soak the saffron in the remaining 1/2 cup chicken stock.

Heat the oil in a large skillet over medium-high heat. Add the chorizo and cook, stirring often, until lightly browned, about 5 minutes. Use a slotted spoon to transfer to a plate. Add the onion; reduce the heat to medium and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook 1 minute longer. Stir in the red pepper and the paprika. Cook for 2 minutes longer, then transfer the contents of the skillet to the bean pot. Stir in the saffron with the soaking liquid, the chorizo, and the kale. Bring back to a simmer and cook just until the kale is wilted, about 5 minutes. Season with salt and pepper, stir in the vinegar, and serve hot in warmed soup bowls.

German Potato and Beer Soup

TOTAL TIME: 55 min

 

Prep: 15 min

 

 

Cook: 40 min

 

YIELD:4 to 6 servings

 

LEVEL:Easy

Ingredients

• 4 cups chicken stock
• 3 large russet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)
• 1 tablespoon Dijon mustard
• 8 ounces sliced smoked bacon
• 2 carrots, 1/2-inch dice (about 1 cup)
• Kosher salt and freshly ground pepper

• 3 stalks celery, 1/2-inch dice (about 1 cup)
• 2 bay leaves
• 1 small bundle fresh thyme, tied together with kitchen twine
• 1 leek, green top trimmed, 1/2-inch dice (about 1 cup)
• 1 cup light German beer, such as Pilsner
• 1/4 cup sliced fresh chives

 

Directions

Combine 2 cups of the chicken stock and one-third of the potatoes in a small saucepan. Bring to a boil, and then reduce to a simmer until fork-tender, 15 to 18 minutes. Stir in the mustard to combine, and then blend to a smooth puree using an immersion or regular blender.

Meanwhile, cook the bacon in a large Dutch oven or stock pot over medium heat until crispy and most of the fat has been rendered, 12 to 15 minutes, and then transfer to a paper-towel-lined plate to drain. Pour out the bacon fat, reserving 3 tablespoons in the pot.

Turn the heat up to medium-high and add the carrots. Sprinkle with salt and pepper and cook for 3 minutes, and then add the remaining potatoes, celery, bay leaves, leeks and thyme and season with salt and pepper. Cook until the leeks are soft, 4 minutes, and then pour in the beer and bring to a boil until the beer has cooked down to about 2 tablespoons, 2 to 4 minutes. Pour in the remaining chicken stock and the reserved potato puree. Stir to combine and bring the mixture to a boil. Reduce to a simmer and cook uncovered until the vegetables are just tender, 6 to 8 minutes. Season with salt and pepper.

To serve, ladle the soup into bowls. Crumble the reserved bacon on top and garnish with the chives.

Italian Curried Butternut Squash Soup with Paneer (Indian Cheese) Croutons and Turmeric Oil

TOTAL TIME:8 hr

 

Prep: 30 min

 

Inactive Prep:6 hr

 

Cook:1 hr 30 min

YIELD:1 1/2 quarts, 6 first-course servings

 

LEVEL:Intermediate

Ingredients

• 2 pounds butternut squash, halved and seeds removed
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper, plus a pinch
• 3 tablespoons olive oil
• 1 tablespoon Madras curry powder
• 3/4 cup chopped onion
• 1/2 cup chopped carrot
• 1/4 cup chopped celery
• 1/4 cup minced ginger
• 1 tablespoon minced garlic

• 3 1/2 cups chicken stock
• 1/2 cup heavy cream
• 2 tablespoons chopped cilantro leaves
• 2 tablespoons butter, room temperature
• 2 slices thin sandwich bread, crusts removed
• 1/2 cup paneer cheese, recipe follows
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon ground turmeric
• 8 sprigs cilantro, for garnish

• 4 quarts whole milk

• 4 tablespoons distilled white vinegar

Directions

Preheat the oven to 400 degrees F.

Place the squash cut side up on a parchment lined sheet pan. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Invert to the cut side down, and drizzle with 1 tablespoon of the olive oil. Place in the oven and roast until the skin is golden brown and the squash is tender, about 50 minutes. Remove from the oven and allow to cool. Once cool enough to handle, use a spoon to scoop the squash out of its skin and set aside until ready to use.

Set a medium saucepan over medium-high heat. Add the remaining 2 tablespoons of olive oil and once hot, about 30 seconds, add the curry powder and toast, stirring continuously for 1 minute. Add the onions, carrots, celery, ginger and garlic to the pan and saute, stirring occasionally, until lightly caramelized, about 3 to 4 minutes. Add the chicken stock and reserved squash to the pan and bring the stock to a boil. Reduce to a simmer and cook the soup for 15 to 20 minutes, or until all the vegetables are softened.

Remove the soup from the heat and process with an immersion blender (or in batches using a bar blender) until smooth. Season with the remaining 1/2 teaspoon salt and a pinch of pepper. Add the cream and chopped cilantro to the soup and keep warm as you make the croutons.

Spread the butter on both sides of the sandwich bread. Set a 10-inch saute pan over medium-low heat. Place the bread in the pan and saute until golden brown on both sides, about 2 minutes per side. Remove from the pan and allow to cool. Once cool enough to handle, spread 1/4 cup of the paneer on 1 side of both slices of bread. Use a knife to cut diagonally across the bread to make 2 triangles. Cut each triangle diagonally again to make a smaller triangle. Reserve for plating the soup.

To make the turmeric oil, combine the extra-virgin olive oil with the turmeric and stir until combined.

To plate the soup, place 1 cup of the soup in each of 6 warmed soup bowls. Float a crouton in the center of the soup, place a sprig of cilantro on top of the paneer, and drizzle a teaspoon of the turmeric oil around the crouton.

Recipe courtesy Nidhi Gupta

Start by boiling the milk in a big pan, enough to hold all at the same time. Stir the milk constantly from the start, so that milk doesn't burn or stick to the bottom of the pan. If it burns, then there will be parts of burnt milk in cheese and it won't be as white as it should be. When it starts to come to a boil, add vinegar at that time and stir constantly. It will break and turn into cheese. Now, put a thin cotton cloth over the sieve and drain all the contents of the pan over it. Wash it under running water with your hand so that the smell of vinegar goes out. Now drain it and put it under something heavy and let it sit for 4 to 6 hours. Remove it from the cloth and cut it and use it as required; this is the hard version. It can also be used after it is washed, which is the soft version.

Mexican Slow Cooker Chicken Taco Soup

"You can call this soup or chili, but either way it is wonderful! This recipe is also very adaptable to your personal taste. I recommend using Bill Echols Taco Seasoning from this website. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if you like. I hope you enjoy!"



What to Drink? Sauvignon Blanc, Beer or Margaritas

Prep Time:15 Min

Cook Time:7 Hrs

Ready In:7 Hrs 15 Min

Original Recipe Yield 8 Servings

Ingredients

1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

Directions

1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.

2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Indian Mulligatawny Soup

"The name Mulligatawny comes from 2 oriental Indian words meaning 'pepper water' and curry is the particular ingredient that gives this incredible soup such a delicious flavor...so I'm told."




Prep Time:20 Min
Cook Time:1 Hr
Ready In:1 Hr 20 Min

Original Recipe Yield 6 servings

Ingredients

1/2 cup chopped onion
2 stalks celery, chopped
1 carrot, diced
1/4 cup butter
1 1/2 tablespoons all-purpose flour
1 1/2 teaspoons curry powder
4 cups chicken broth
1/2 apple, cored and chopped
1/4 cup white rice
1 skinless, boneless chicken breast half - cut into cubes
salt to taste
ground black pepper to taste
1 pinch dried thyme
1/2 cup heavy cream, heated

Directions

1.Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.

2.Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.

3.When serving, add hot cream.

Southern Spain-Style Gazpacho

"This is a refreshing, tangy, and creamy bowl of gazpacho. I had never tasted anything like it. I asked how they made it and developed this recipe to take home. If you like, serve chopped cucumbers, peppers, and parsley as a garnish."





Prep Time:20 Min
Ready In:1 Hr 20 Min

Original Recipe Yield 4 servings

Ingredients

3/4 green bell pepper, seeded
1/2 cucumber, peeled and sliced
2 cloves garlic, chopped
1/2 cup olive oil
2 day-old crusty bread rolls, cut into thick slices
6 tomatoes, peeled and quartered
1/2 tablespoon kosher salt
1 pinch cayenne pepper
1/2 teaspoon balsamic vinegar
1/4 teaspoon olive oil

Directions

1.Blend the green bell pepper, cucumber, garlic, and 1/2 cup olive oil together in a blender until smooth. Add the bread slices to the blender one at a time and blend each into the mixture until smooth. Blend the tomatoes into the mixture one at a time until smooth. Transfer the mixture to a bowl; season with salt and cayenne pepper. Cover with plastic wrap and refrigerate at least 1 hour. Drizzle with balsamic vinegar and 1/4 teaspoon olive oil to serve.

Irish Beer Braised Stew and Colcannon

"This is a recipe I shared with as it is a yummy alternative to corn beef for St. Patrick's Day and a wonderful anytime dish! Enjoy!"





What to Drink? Syrah/Shiraz or Beer

Prep Time:1 Hr
Cook Time:2 Hrs
Ready In:3 Hrs

Original Recipe Yield 8 servings

Ingredients

Irish Stew:
1 tablespoon vegetable oil
1 (3 pound) beef chuck roast, trimmed of fat and cut into 1/2-inch cubes
2 tablespoons all-purpose flour
1 cup coarsely chopped onion
1 cup coarsely chopped carrot
1 (12 fluid ounce) can or bottle dark beer
2 bay leaves
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cloves garlic, minced
2 tablespoons Worcestershire sauce

Calcannon:
3 slices bacon
2 pounds russet potatoes, peeled and cut into chunks
2 cups thinly sliced cabbage
1/4 cup milk, warmed
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons minced fresh parsley

Directions

1.Preheat oven to 325 degrees F (165 degrees C).

2.Heat the vegetable oil in a large Dutch oven over medium-high heat until very hot, and brown the meat in 2 batches, stirring to brown the cubes on all sides. Return all the meat to the Dutch oven, sprinkle with flour, and stir lightly to coat the meat with flour. Stir in onion, carrots, dark beer, bay leaves, thyme, 1 teaspoon salt, 1/2 teaspoon pepper, garlic, and Worcestershire sauce. Bring the mixture to a boil, and cover.

3.Place the Dutch oven into the preheated oven, and cook for 45 minutes; uncover, stir the stew, and cook until the beef is very tender and the liquid is reduced by half, about 45 more minutes.

4.Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside.

5.About 30 minutes before the stew is ready, make the colcannon: Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.

6.Place the cabbage into a microwave-safe bowl, and add 1 or 2 tablespoons of water. Cover and microwave on High for about 2 1/2 minutes; uncover (watch out for steam) and stir the cabbage. Cover and microwave for about 2 1/2 more minutes, until the cabbage is slightly tender but not mushy. Drain excess liquid, and set the cabbage aside, covered.

7.Place the potatoes into a large bowl, and add milk, butter, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Beat the potatoes with an electric mixer until smooth and creamy. Stir in the cabbage, crumbled bacon, and parsley until well combined.

8.To serve, place a scoop of colcannon onto a plate, make a hollow, and fill with braised beef stew.

Irish Lamb Stew

"Hearty and traditional Irish lamb stew. It's best to refrigerate the stew overnight, and reheat it the next day for eating. This soup 'ages' well!"







What to Drink? Tempranillo or Beer (Guiness)

Prep Time:20 Min
Cook Time:2 Hrs 25 Min
Ready In:2 Hrs 45 Min

Original Recipe Yield 10 servings

Ingredients

1 1/2 pounds thickly sliced bacon, diced
6 pounds boneless lamb shoulder, cut into 2 inch pieces
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup all-purpose flour
3 cloves garlic, minced
1 large onion, chopped
1/2 cup water
4 cups beef stock
2 teaspoons white sugar
4 cups diced carrots
2 large onions, cut into bite-size pieces
3 potatoes
1 teaspoon dried thyme
2 bay leaves
1 cup white wine

Directions

1.Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.

2.Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.

3.Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours.

4.Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.

Brazilian Fish Stew

"This super easy but hearty dish is full of flavor and absolutely delicious! It's a simplified version of a common Brazilian dish. This can be made easily on the stovetop or in the slow cooker for a no-fail convenience meal. Use salmon in place of tilapia for a stronger fish flavor. Serve with hot rice or warm tortillas."



What to Drink? Sauvignon Blanc

Prep Time:20 Min
Cook Time:25 Min
Ready In:1 Hr 5 Min

Original Recipe Yield 6 servings

Ingredients

3 tablespoons lime juice
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 pounds tilapia fillets, cut into chunks
2 tablespoons olive oil
2 onions, chopped
4 large bell peppers, sliced
1 (16 ounce) can diced tomatoes, drained
1 (16 ounce) can coconut milk
1 bunch fresh cilantro, chopped (optional)

Directions

1.Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a bowl. Add the tilapia and toss to coat. Cover and refrigerate at least 20 minutes, up to 24 hours.

2.Heat the olive oil in a large pot over medium-high heat. Quickly fry the onions in the oil 1 to 2 minutes. Reduce heat to medium. Add the bell peppers, tilapia, and diced tomatoes to the pot in succeeding layers. Pour the coconut milk over the mixture. Cover the pot and simmer 15 minutes, stirring occasionally. Stir in the cilantro and continue cooking until the tilapia is completely cooked through, another 5 to 10 minutes.

Argentine Lentil Stew

"A unique combination of flavors makes this stew a favorite. Easy to prepare and kids love it."




Prep Time:15 Min
Cook Time:40 Min
Ready In:55 Min

Original Recipe Yield 4 servings

Ingredients

1 cup dry lentils
1 quart water
1 cube vegetable bouillon
3 medium tomatoes, peeled and diced
1 large onion, diced
1 carrot, sliced
1 medium apple - peeled, cored and diced
1/2 cup frozen peas
1 large clove garlic
1 tablespoon olive oil
1/4 cup barbeque sauce
1/2 teaspoon paprika
salt and pepper to taste

Directions

1.Place the lentils and water in a large pot, and mix in the vegetable bouillon. Bring to a boil, reduce heat to low, and simmer 20 minutes.

2.Stir the tomatoes, onion, carrot, apple, peas, garlic, olive oil, barbeque sauce, and paprika into the pot. Continue to simmer 20 minutes. Season with salt and pepper to serve.

Brazilian Black Bean Stew

"This easy yet wonderful stew can be made any time of year. The meat can be omitted without compromising the dish. Serve hot with a great bread and a nice spinach salad."


Prep Time:15 Min
Cook Time:30 Min
Ready In:45 Min

Original Recipe Yield 6 servings

Ingredients

1 tablespoon canola oil
1/4 pound chorizo sausage, chopped
1/3 pound cooked ham, chopped
1 medium onion, chopped
2 cloves garlic, minced
2 (1 pound) sweet potatoes, peeled and diced
1 large red bell pepper, diced
2 (14.5 ounce) cans diced tomatoes with juice
1 small hot green chile pepper, diced
1 1/2 cups water
2 (16 ounce) cans black beans, rinsed and drained
1 mango - peeled, seeded and diced
1/4 cup chopped fresh cilantro
1/4 teaspoon salt

Directions

1.Heat the oil in a large pot over medium heat, and cook the chorizo and ham 2 to 3 minutes. Place the onion in the pot, and cook until tender. Stir in garlic, and cook until tender, then mix in the sweet potatoes, bell pepper, tomatoes with juice, chile pepper, and water. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until sweet potatoes are tender.

2.Stir the beans into the pot, and cook uncovered until heated through. Mix in the mango and cilantro, and season with salt.

Portuguese Chourico Stew

"This is a nice winter soup that will warm you up after being outside in the snow! This is great as a meal with some crusty French bread. I sometimes add a can of white beans."






What to Drink? Riesling

Prep Time:15 Min

Cook Time:40 Min

Ready In:55 Min

Original Recipe Yield 6 servings

Ingredients
4 cups water
1 (16 ounce) package Portuguese chourico sausage, diced
2 potatoes, diced
1/2 head cabbage, coarsely chopped
3 carrots, diced
1 small onion, chopped
1 stalk celery, diced
1 (15 ounce) can mixed vegetables, drained
2 tablespoons chopped fresh parsley
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
1/2 teaspoon ground red pepper
2 tablespoons cornstarch (optional)
2 tablespoons water (optional)

Directions

1. Place the water, chourico, potatoes, cabbage, carrots, onion, celery, canned vegetables, parsley, garlic powder, celery salt, and red pepper in a large pot. Bring to a simmer over high heat, then reduce heat to medium-low and continue to simmer the soup until the vegetables are tender, about 40 minutes. If soup is too thin, stir in cornstarch dissolved in water to thicken.

French Onion Soup with Port Wine

"This soup is delicious and rich. We like it best on cold days. You can use more or less broth depending on how thick you like your French Onion Soup. Also try making with a Chardonnay as a delicious variation."





Prep Time: 10 Min

Cook Time: 1 Hr 25 Min

Ready In: 1 Hr 35 Min

Original Recipe Yield 5 servings

Ingredients
3 tablespoons butter
3 tablespoons olive oil
6 white onions, sliced into thin rings
1 clove garlic, minced
1 pinch salt
1 1/2 teaspoons ground black pepper
1 tablespoon brown sugar
1 tablespoon dried thyme
1/3 cup port wine
1 (32 ounce) carton beef stock
salt and ground black pepper to taste
5 slices French bread
5 slices Swiss cheese
1/4 cup shredded Parmagiano-Reggiano cheese

Directions

1. Melt the butter with the olive oil in a large pot over medium-low heat. Add the onion slices and garlic to the pot; season with a pinch of salt and black pepper. Cook the onions in the oil mixture until caramelized, stirring every 10 minutes to keep from browning too quickly, about 1 hour.

2. Stir the brown sugar and thyme into the caramelized onions; allow the sugar to melt into the onion mixture, about 2 minutes. Pour the wine over the onions and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue simmering another 5 minutes. Add the beef stock; cook together another 10 minutes. Season to taste with more salt and pepper, if desired.

3. Preheat the oven's broiler.

4. Ladle the soup into 5 oven-safe crocks arranged onto a baking sheet. Top the soup with a slice of French bread; cover with a slice of Swiss cheese and sprinkle with some of the Parmagiano-Reggiano cheese.

5. Melt the cheese under the broiler until browned, 2 to 3 minutes.