Ingredients:
1 1/4 pounds skinless, boneless chicken breast halves
2 tablespoons taco seasoning mix
1 tablespoon vegetable oil
1/2 cup chopped onions
1/2 cup chopped celery
2 teaspoons ground cumin
1/4 teaspoon ground black pepper
1 cup water
3 (14 ounce) cans chicken broth
1 cup diced tomatoes
1 tablespoon chopped fresh cilantro
1 cup shredded Cheddar cheese
1 cup crushed tortilla chips
1 avocado - peeled, pitted and diced
Preparation:
Preheat oven to 350 degrees F (175 degrees C). Lay chicken breasts onto a baking sheet and sprinkle with 1 tablespoon taco seasoning mix. Bake for 30 to 35 minutes, cool and shred or cut into strips.
While the chicken is cooking, heat oil in a stockpot and cook the onions and celery until soft. Stir in the water and chicken broth. Season with cumin, black pepper and remaining taco seasoning mix. Simmer for 30 minutes for the flavors to mingle. Add the tomatoes, cilantro and chicken, simmer for 5 more minutes. Serve hot topped with avocado, shredded cheese and crushed tortilla chips.
It would have been interesting and educational to try Afghanistan’s teapot soup, which according to Helen Saberi, is the most traditional and the most unusual. It is prepared in broken teapots that have been repaired by a patragar (person who mends). Our 8-year-old chose this one instead, I suppose because it looked like something familiar to him.
Ingredients:
4 tablespoons vegetable oil
1 cup chopped onions
1 lb. meat on the bone (I used meaty beef shanks)
1 cup chopped tomatoes
salt and freshly ground black pepper to taste
2 cups cubed boiling potatoes
3/4 cup cubed carrots
a handful of cilantro, chopped
Preparation:
Heat oil over high heat in a large pan or casserole, and saute the onions until golden, 3-5 minutes. Add meat and stir to cook the surface of the meat. Add tomatoes, salt and pepper and 3-4 cups water, just to cover. Bring to a boil, then reduce the heat to a simmer. Cook the meat gently about 1 to 1 1/2 hours or until just tender. Add potatoes and carrots and cook 20-30 minutes more, or until potatoes and carrots are just cooked through. Add cilantro and cook 5 minutes more, adding a bit more water if necessary.
Ingredients:
1/4 lb thinly sliced pork
1/2 gobo (burdock root)
1/2 carrot
1 potato
1/4 negi/leek
3 1/2 cup dashi soup stock
3 tbsp miso (bean paste)
Preparation:
Shave gobo into short stripps and soak in water. Slice negi/leek diagonally. Cut carrot and potato into small chunks. Cut pork slices into bite-sized lengths. Saute pork, potato, carrot, gobo in a deep pan. Sponsored Links
Add dashi soup stock stop in the pan and simmer over medium heat. When vegetables are soften, add miso and negi and simmer for one minute and stop the heat.
"This is a recipe that I found in a vegetarian cookbook years ago. I have modified it to my liking and have made it ever since. It's a hearty soup with a great flavor. Add seasonal veggies for more variety. Enjoy!"
Ingredients:
* 1 tablespoon vegetable oil
* 1 large onion, halved and thinly sliced
* 4 red potatoes, cubed
* 1/2 pound green beans, cut into 1 inch pieces
* 5 cups vegetable, chicken, or beef broth
* 2 tablespoons whole-wheat flour
* 1/2 cup sour cream
* 3/4 cup sauerkraut with juice
* 1 tablespoon chopped fresh dill
* Salt and pepper to taste
Preparation:
1. Heat vegetable oil in a large saucepan over medium heat. Stir in the onion, and gently cook until softened and translucent, about 5 minutes. Add the potatoes and green beans; cook until the green beans have slightly softened, about 5 more minutes.
2. Pour in the vegetable stock. Bring to a boil over high heat, then lower heat to medium-low, cover, and cook until the potatoes have softened, about 15 minutes. Stir the flour into the sour cream, and add it a spoonful at a time to the simmering soup. Stir in the sauerkraut and dill, season to taste with salt and pepper. Simmer for 5 minutes more before serving.
"This is a traditional Russian soup that is served as a meal by itself. Vodka is usually served with it. Garnish with fresh lemon slices and sour cream."
Ingredients:
* 2 ounces dried mushrooms
* 3/4 cup water
* 1/2 cup unsalted butter
* 3 onions, chopped
* 1 cup cooked diced veal
* 1 cup diced ham
* 1/4 pound kielbasa sausage, cut into 1 inch pieces
* 2 quarts beef stock
* 3 bay leaves
* 10 black peppercorns
* 2 dill pickles, diced
* 2 tablespoons capers
* 12 marinated mushrooms
* 1 (28 ounce) can Italian-style whole peeled tomatoes
* 2 tablespoons tomato paste
* 1 1/2 tablespoons all-purpose flour
* 12 kalamata olives
* 1/3 cup chopped fresh dill weed
* 1/4 teaspoon dried marjoram
* 3 cloves garlic, minced
* 1/4 cup dill pickle juice
* 1 teaspoon Hungarian sweet paprika
* salt to taste
* ground black pepper to taste
Preparation:
1. Soak mushrooms in 3/4 cup water until tender, 20 to 30 minutes. Set aside.
2. Melt half the butter and saute the onions, meats, and rehydrated mushrooms. Add the stock and liquid from the mushrooms and bring to a boil. Make a bouquet garni by tying the bay leaves and peppercorns tightly in cheesecloth. Lower the heat and add the bouquet garni, pickles, capers, and marinated mushrooms. Simmer 10-15 minutes.
3. Melt remaining butter in a skillet and cook the tomatoes and tomato paste for a few minutes, then add the flour and saute for another few minutes. Add a cup of the soup to the skillet and stir in well, then return pan ingredients to the soup pot.
4. Add the olives, dill, marjoram, garlic, pickle juice, and paprika. Adjust soup's seasoning with salt and pepper; simmer another 10-15 minutes.
5. Remove pot from heat and remove bouquet garni. Adjust seasonings and serve with sour cream and lemon.
Ingredients:
½ lb. Boneless chicken breast.
1 to 1 ½ lbs. Chicken back bones.
1 Cup uncooked rice macaroni noodles.
5 Cups water.
1 Carrot, peeled and sliced.
2 Tablespoons fish sauce.
1 Tablespoon sugar.
¼ Teaspoon salt.
¼ Teaspoon black pepper.
1 Yellow onion. Chopped.
3 Stalks green onion. Chopped.
A handful cilantro .Chopped.
Preparation:
Soaked rice macaroni noodles in warm water for 10 minutes, rinsed and drained.
Put chicken bones, chicken breast and yellow onion in a soup pot. Boiled till chicken breast cooked.
Removed chicken meat and bones from the stock, placed it in large plate to cool.
Add rice macaroni noodles and carrot to the stock.
While the noodles cooking, shredded chicken breast, picked and shredded any edible meat out from chicken bones.
Keep shredded chicken meat but throw the chicken bones out.
When rice macaroni noodles tender, add shredded chicken meat. .
Seasoning with fish sauce, sugar and black pepper.
Top with green onion and cilantro before serve.
Serve hot.
