Category Archives: Soup

Leek and Potato Soup for a Guest Post

Leek and Potato Soup | HipFoodieMom.com

 

After the events in Boston last week, I think we all sadly have realized how quickly devastating and scary things can happen in life. In a matter of seconds/minutes/hours, everything can change. Whether it’s an act of violence or terrorism or a weather-related flash flood storm, life is unpredictable.

 

I am guest posting for my dear friend, Paula. Paula did a guest post for me recently and made these beautiful and decadent Caramel Congo Bars. She lives in Buenos Aires, where recently, they were hit with a flash flood storm where at least 3,000 people were evacuated from their homes in the La Plata area. Thousands of homes were ruined by the floods.  The same storm had killed at least six people in Buenos Aires City the day before. The consequences of the storm in both the City and the Greater Buenos Aires area increased the overall death toll from three days of rains to at least 54 people.  From an article I read: “Families and small children spent the night on their roofs, getting soaked. People in wheelchairs were up to their waists in water all night. It was a disaster,” Bruno Zorzit, a resident of La Plata, said.

 

Thousands were left with their homes, furniture, clothes, and belongings in ruins. Paula’s home suffered some water damage but fortunately, she is ok and trying to get back to a sense of normalcy. I am honored to be guest posting over at Vintage Kitchen today. Paula is a gem and I am so thankful to have met her through blogging.

 

Whenever someone is sick, sad, mourning or feeling blue, I think of soup. But that’s not why I made this soup for Paula today. Visit Vintage Kitchen to continue reading and to get this wonderful recipe. Our family really enjoyed this one. .  this Leek and Potato soup is fabulous.

 

Thank you for reading and I hope you enjoy.

 

Leek and Potato Soup with chives | HipFoodieMom.com

 

Or topped with the sautéed mushrooms.

 

Leek and Potato Soup with mushrooms 2 | HipFoodieMom.com

 

Leek and Potato Soup bite | HipFoodieMom.com

 

 

 

Korean Food: Soft Tofu Soup (Soondubu Jjigae) for #SundaySupper

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Isn’t it so true that we miss things more once they are gone? I feel like this can be applied to both people and things or, in this case, food.

 

Many of you know I used to live in Los Angeles. I lived there for over 11 years. In 2001, when my brother and I moved there, we immediately became enamoured with the weather, beaches and . .  K-town (Korea town).  We shared an apartment within walking distance to Manhattan Beach, where my brother learned how to surf and I was able to pick up running again. Nothing like running along the beach next to the water. Perfect and freeing. I loved it.

 

And Korea town. Oh K-town. Not only were we taken with the food, like seriously delicious Korean food on every corner (actually more like 10 awesome Korean restaurants lined up next to each other on every block) but there was the K-town Galleria which had an awesome food court (think: the food court in the mall but only Korean food) and then there was the nightlife. The clubs, yo.

 

Don’t even ask me how the clubs work now (insert “bookings” here. my Korean homies will know what this means). I have no idea. But we did frequent them (or I tagged along with my older brother and his friends) quite a bit after we moved to LA. After the shiny, newness of it all wore off, we still went to K-town for food (obviously) and patbingsu and anytime we had out-of-town guests or family in town.

 

I love that we were always minutes away from any kind of Korean food we were craving. Did we go there all the time? No. But it was comforting to know we could if we wanted to. And even after I got married and moved to the valley, about 20-25 miles north of LA. It was still comforting to know we had a Korean market close by and our go-to Korean restaurant for dduk bo ssam, Shik Do Rak. Freaking loved this place. And it was the only good Korean place close to us.

 

And if we ever wanted Soondubu Jjigae, we would make the trek to K-town and hit up So Kong Dong or BCD Tofu House (which is like everywhere in LA). Now that we live here in WA, good Korean food, or so I’m told, is either in Lynnwood or Federal Way, both are about 40-50+ minutes away. So, I’m making it at home yo.

 

If you like Korean food, you’ve probably had this soup before. I love it so much because of the tofu and veggies and it’s just so comforting. There’s something about spicy, hot soup that just makes me feel better and literally warms my body and heart.  My husband is so thrilled now because I am cooking more Korean food at home. I love it too. .  I’m learning and our girls are getting exposed to more Korean food everyday. My 5 year old, Phoebe, actually ate this too- which shocked the hell out of me. But I made a spicy and non-spicy version in hopes that she would at least try it. She ate the entire bowl. Again, warm heart for me.

 

soondubu_jjigae_aerial_HipfoodieMom.com

 

There are a few ways to make the soup base/stock for Soondubu jjigae. Many people use dried anchovies and dried kelp to create the soup. After talking with my mom and brainstorming a little, my mom and I came up with this.  I hope you enjoy. And no dismembering of dried anchovies is involved. Don’t get me wrong. This creates an awesome soup stock too!

 

Soft Tofu Soup (Soondubu Jjigae)
 
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For a non-spicy version, just omit the gochugaru.
Author:
Recipe type: Main
Cuisine: Korean
Serves: 4

Ingredients
  • 1-2 tablespoons sesame oil
  • 1 cup of pork (pork shoulder or pork loin (whatever you have, thinly sliced)
  • salt and pepper
  • 2-3 cloves garlic, finely chopped or minced
  • ½ onion, sliced
  • 1 to 1½ cups ripe kimchi, chopped (with kimchi juice)
  • 1-2 tablespoons red pepper powder (gochugaru); optional. Use this if you want your soup spicy.
  • 1 cup vegetable, mushroom or beef stock
  • 1-2 cups water
  • 2-3 packages soft tofu; depending on how much tofu you want
  • 2 medium sized zucchini, chopped and cut in half
  • 1 cup fresh cremini, baby portobello or shiitake mushrooms, sliced
  • 2 -3 scallions, sliced + more for garnish; diced
  • 2-3 tablespoons low sodium soy sauce; to taste

Instructions
  1. In a soup pot, over high heat, add the sesame oil. After a few minutes so the pot can get hot, add the pork, season with salt and pepper and stir-fry until all sides are browned. Add the garlic, onion, kimchi and gochugaru (if using). Mix well and cook for another 4-5 minutes.
  2. Add the vegetable or beef stock and water to the pot. You want to add enough liquid to cover your pork and then some. Bring to a boil and then lower the heat and simmer for about 30 minutes.
  3. Add the soft tofu, zucchini, mushrooms and scallions and turn the heat up to medium-high; season with the soy sauce. Taste and add more soy sauce if needed. Cook for another 8-10 minutes. Serve and garnish with more diced scallions if desired.

For a more traditional way of making Soondubu Jjigae, check out Maangchi’s post.

 

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Sunday Supper

Today, we are bringing all kinds of soup to the table! I don’t know about you but I always love having soup recipes on hand.  Check out all of these amazing soups from our Sunday Supper Family:

 

Do The Chicken Dance (chicken {or other poultry} soups)

 

Where’s The Beef (Beef Soups)

 

Pass The Pork. Please (Pork or Sausage Soups)

 

Under The Sea (Seafood Soups)

 

Eat Your Veggies (Chock Full o’ Vegetables Soups)

 

Some Don’t Like It Hot (Chilled Soups)

 

Once you have seen all of the recipes for the day, you won’t want to miss our  #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. This week we will be sharing out special soup recipes! Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun.

 

Follow the#SundaySupper hash tag and remember to include it in your tweets to join in the chat. Don’t forget to check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Join us Around the Family Table this Sunday at 7pm Eastern Time and share your favorite soup, stew, chowder or bisque recipes with us!

 

 

 

 

Warming up with Minestrone Soup

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I have a love/hate relationship with cold weather. I’m not even going to mention rain and gloom.

 

We’ve been in Seattle now for one year and I’m getting used to the weather but I am one of those people who *at home* wears a thick sweatshirt, sweatpants, and sometimes my bath robe over my sweatshirt because I am so cold all the time.  We keep lots of extra blankets downstairs on the couch, which I am always using and I sometimes sleep with my socks on. Yes, I am one of those people.

 

I do, however, love the cold weather because it allows me to wear super cute cowls, sweaters and boots, which I love.

 

And I get to make soup, like this.

 

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This minestrone soup is wonderful because not only is it hearty and healthy but it is so flavorful and just warms your entire body and puts a smile on your face. This recipe is from Jamie Oliver. I love him not just because he is an extraordinary chef but also because of the Food Revolution movement he started. He is an inspiration.

 

Check out Jamie’s Top Soup tips. These are brilliant:

 

  1.  Soup is a great way to make the most of seasonal produce – vary your choices throughout the year and stock up on what’s in season.
  2.  Make up a big batch of soup, even if you’re only cooking for yourself – you can keep the rest in the fridge for light suppers, packed lunches, and even freeze portions in sandwich bags to eat another day.
  3.  Save the rinds from your Parmesan cheese and pop them into your soup for some extra flavor, just remember to remove before serving – the little pieces of rind that you’d normally throw away are super tasty and not to be wasted.
  4.  This soup is great for using up any odds and ends of pasta!

 

I hope you enjoy!

 

 

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Minestrone Soup
 
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You can pretty much throw anything you want in here. Go for it.
Author:
Recipe type: Appetizer or Main
Cuisine: Soup
Serves: 8-10

Ingredients
  • 1 tablespoon olive oil
  • 4-5 strips bacon, finely chopped
  • 2 links chicken sausage, chopped (with sausage skin peeled off)
  • 1 clove garlic, peeled and chopped
  • 1 onion, peeled and finely chopped
  • 4-5 carrots, washed and chopped
  • 4 sticks celery, chopped
  • ½ teaspoon dried oregano
  • 1 bay leaf
  • Parmesan rind (if you have one)
  • 1 – 28 ounce can diced tomatoes
  • 1 – 15.5 ounce can garbanzo beans, drained and rinsed
  • 4 cups (1-quart container) low-sodium vegetable broth
  • A few large handfuls curly kale, stalks removed, chopped
  • salt
  • freshly ground black pepper
  • 5 tablespoons grated Parmesan cheese; optional
  • serve with crusty bread

Instructions
  1. Heat a large pot over a medium heat and add a lug of olive oil. Throw in the bacon and sausage and fry it gently until it starts to turn brown and smell fantastic. Add the garlic, onion, carrots, celery, dried oregano and bay leaf and cook slowly for about 15 minutes, stirring now and then, until the vegetables have softened.
  2. Add the tomatoes, cheese rind, chick peas and vegetable broth, season with salt and pepper and then cover with a lid and bring everything slowly to the boil. Simmer for about 30 minutes.
  3. Next, add the kale, and cook for about 10 more minutes. Finish by seasoning with more salt and black pepper if needed. Remove the bay leaf and rind before serving. Serve with freshly grated parmesan on top if desired.

 

Recipe adapted from Jamie Oliver’s recipe.

 

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Healthier, Less Loaded Potato Soup!

 

I never used to be much of a soup fan. But ever since we moved to the Pacific Northwest where it’s freaking cold, I have seen the light.  Creamy, a light broth, with noodles, whatever. .  give me a big bowl of soup any day and I’m happy.

 

We recently had a potato and leek soup at Hitchcock while on Bainbridge Island, WA.  My daughter, Phoebe, had some and loved it. Since then, she now asks for potato soup. .  which I love. Before this, she would not touch the stuff. Not sure why.

 

My youngest, Madeline, is sick so instead of making chicken noodle soup, I decided to make this. I wanted her to have a little something heartier and healthy. .  and Phoebe wanted potato soup.  If you’ve made potato soup before, you have probably not made it like this. This recipe uses roasted cauliflower to add to and deepen the flavor and there is no heavy cream or butter.  Both girls enjoyed this soup yesterday and my husband even ate two bowls and did not comment that I did NOT top this soup with bacon. .  but instead used the leftover roasted cauliflower bits with green onions and shredded sharp cheddar cheese. Booyah. Big win. 

 

I hope you enjoy!

 

Healthier, Less Loaded Potato Soup!
 
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Author:
Recipe type: App or Main
Cuisine: Soup
Serves: 6-8

Ingredients
  • 1½ tablespoons extra-virgin olive oil, divided
  • 1 cup chopped onion
  • 1 teaspoon chopped fresh thyme
  • 5 garlic cloves, chopped
  • 1 pound cubed peeled baking potato (about 2)
  • 1 pound cubed Yukon gold potato (about 4)
  • 5 cups unsalted chicken stock
  • 1 teaspoon kosher salt, divided
  • 1 bay leaf
  • 1 pound cauliflower, cut into florets (about ½ head) + more for topping if desired
  • ¾ teaspoon freshly ground black pepper, divided
  • 1½ cups 2% reduced-fat milk
  • ¾ cup chopped green onions, divided
  • ½ cup sour cream
  • 2 ounces grated sharp cheddar cheese (about ½ cup)
  • leftover roasted cauliflower bits

Instructions
  1. Preheat oven to 450°.
  2. Heat a large Dutch oven over medium-high heat. Add 1½ teaspoons oil to pan; swirl to coat. Add the onion, thyme, and garlic; sauté for 5 minutes or until tender, stirring occasionally. Add the potatoes, chicken stock, ½ teaspoon salt, and bay leaf; bring to a boil. Cover, reduce heat, and simmer for about 30-35 minutes or until potatoes are very tender, stirring occasionally. Remove from heat; discard the bay leaf.
  3. While the potatoes are simmering, combine the remaining 1 tablespoon olive oil, the cut up cauliflower florets, ¼ teaspoon salt, and ¼ teaspoon pepper on a jelly-roll pan covered with foil; toss to coat. Roast at 450° for about 25-30 minutes or until browned, turning once.
  4. Place the finished cauliflower mixture and milk in a blender. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening (to avoid splatters). Blend until smooth. Set aside in a separate large bowl. Add half of the potato mixture to the blender; pulse 5 to 6 times or until coarsely chopped. Pour into the bowl with the cauliflower mixture. Repeat with remaining potato mixture (including the soup), leaving about a ½ cup or cup of the potatoes in tack if desired (if you like your potato soup a little on the chunkier side). Place cauliflower-potato mixture in Dutch oven over medium heat. Stir in remaining ¼ teaspoon salt, remaining ½ teaspoon pepper, ½ cup green onions, and sour cream; stir until the sour cream melts. Ladle soup into bowls. Top evenly with remaining green onions, cheese, and any leftover roasted cauliflower bits if desired.

 

Recipe adapted from Cooking Light.

 

 

 

 

 

Korean Food: Duk Mandu Guk for New Year’s Day!!

 

I know this post may seem a little early. .  but New Year’s Day will be here sooner than you think! Scary to think 2012 is already coming to an end. . for us, 2012 represented a lot of change:

 

  1.   We moved from Los Angeles, CA to Seattle, WA . . . which meant leaving our extended family in CA  . . . but looking forward towards new adventures!
  2.   Paul, my husband, started a new job.
  3.   We had to get acclimated to a brand new life, new everything! (friends, neighbors, community) here in WA.
  4.   Phoebe, my oldest, started Kindergarten!
  5.   I quit my job to be at home with the girls. . .
  6.   I officially, really started this blog, Hip Foodie Mom!

 

For us, we have certainly been blessed with the move and it’s been a great year!  2013, I hope you are just as good to us! Cheers!

 

Today, I am guest posting over at The Urban Mrs. for Linda’s New Year’s Celebration Around the World. So, please head on over there to read the rest of this post! And for my readers who prefer the printable recipe, my recipe for Duk Mandu Guk can be found and printed down below!

 

I hope you enjoy!

 

Korean Food: Duk Mandu Guk for New Year’s Day
 
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Author:
Serves: 4

Ingredients
  • About 1½ pounds (or one bag) of sliced rice cakes. You can find this at any Korean or Asian grocery store; look for the ones that look like flower petals.
  • 2 tablespoons toasted sesame oil
  • ½ pound beef brisket or steak, but into ¼ or ½ inch pieces
  • Course salt
  • 6-7 cups cold water
  • 2 teaspoons fish sauce
  • 4 garlic cloves, minced
  • low sodium soy sauce (to taste)
  • 6 scallions or green onions (+ a few more for garnish), cut into 1 or 2-inch pieces
  • 15-20 pieces of ready made frozen dumplings (any kind)
  • 2 eggs, beaten
  • 4 sheets toasted gim or nori seaweed (for garnish)
  • Salt and pepper to taste

Instructions
  1. Cover and soak the rice cake pieces in cold water for at least 1 hour. You can even soak them overnight and leave them in the fridge. Drain.
  2. Heat the sesame oil in a large heavy soup pot over medium-high heat. Add the beef and a pinch of salt and cook, stirring occasionally until the meat has been browned on all sides, for about 4-5 minutes. Add about 6-7 cups of cold water (or enough to cover your meat and then some; this will become the soup broth so you want to make sure you have enough), cover the pot, increase the heat to high to bring to a boil. Once boiling, bring the temp down to low and let simmer for at least 20-30 minutes, skimming off any foam that rises to the surface.
  3. Add the fish sauce, soy sauce, frozen dumplings, and garlic and season with salt. Cook uncovered for about 3 minutes. Then, add the drained rice cakes and let boil for another 6-8 minutes. Taste the soup and season with more salt and/or soy sauce if needed. Keep checking the rice cakes to ensure you are not over-cooking. Add the scallions or green onions and cook for another minute.
  4. Using a large wooden spoon, stir the soup and pour in the beaten eggs, while stirring. They will cook instantly and break into small, feathery bits. Ladle the soup into bowls and garnish with more green onions and some cut or crumbled gim (seaweed). Season with additional salt and pepper if needed.

 

Recipe adapted from The Kimchi Chronicles Cookbook.

 

 

 

 

 

Faux Pho Bo for the Keys To The Kitchen Virtual Dinner Party!

 

 

Recently, I had the pleasure and great honor of meeting Aida Mollenkamp in person at a party for her new cookbook, Keys to the Kitchen, right here in Seattle. She was on her book tour, traveling through cities with her lovely book in tow. I have been a fan of Aida’s for some time now.  . . back when she debuted on the Food Network in 2008. .  I was watching along as she answered questions and cooked up a storm on Ask Aida. My daughter’s favorite episode is CHOCOLATE where Aida makes a no bake double chocolate tart, chocolate covered bananas and hot chocolate. Did I say chocolate?

 

In person, Aida is not only charming and beautiful, but she’s funny, open and easy to talk to. What I loved most about listening to her speak that night was the passion, devotion, and you could tell- every ounce of her being went into writing this cookbook- just oozing from her.  This cookbook is truly the product of something she had been envisioning for a while and she poured her heart and soul into this book. She made sure she covered as much information/material she could in order to help equip us home cooks.

 

 

 

The “math” formula above is the first thing you see when you open this amazing cookbook. I absolutely love how she set this book up:

 

  1. The Set-Up (Know What to Buy, Mastering the Store: Section by Section, Store it Right, and Equip Yourself)
  2. The How-To (B.C. Before Cooking, Fundamental Prep Techniques, Fundamental Recipes)
  3. The Recipes (you’re going to have to buy the book for these!)
  4. The Riff (Mastering the Meal, Cooking from the Hip, The Aftermath)

 

The Set-up section of this book was extremely informative for me. Under Know What to Buy, Aida includes a Label Lingo glossary to help you understand all those words you now see on everything like Artisanal, GMOS, Grain-fed, Sustainable and many more. I’ll admit. this helped me a ton!

 

Under Mastering the Store: Section by Section, Aida tells you what not to buy, how to buy eggs and pick prime produce. Hell, there’s a Seasonality Chart in here! I love this! There’s a ton more but I’m not giving away anymore. You must buy this book for yourself.  ”Whether you’re a curious beginner or intermediate cook, this cookbook will help you conquer your kitchen. And then your cooking can become adventurous, creative and fun.” Isn’t this amazing? Isn’t this what we all want? I love that this cookbook can be for everyone.

 

Oh and there’s a Meatless Mains section! Great for those Meatless Mondays y’all. Word. Love this. I seriously will be cooking every single recipe in this section.

 

As I was flipping through this cookbook, my heart fluttered. .  I came upon a recipe for Cheat Sheet Beef Pho (Faux Pho Bo).  Ever since I had Pho for the first time, while in college, in Austin TX, I have always wanted to try to re-create this Vietnamese beef broth noodle soup at home myself. And you would have thought that my horrible Pho dining experiences in Austin would have deterred me. Not to gross anyone out but they didn’t always have the cleanest bean sprouts, cilantro, fresh mint garnishes available. And even when I said something ONE time, my server simply told me that it’s impossible to clean everything and to get everything off the leaves. Needless to say, I never returned to that particular Pho establishment.  But again, just glad that experience didn’t stop me.

 

Aida’s Faux Pho Bo is wonderful. She calls this a shortcut version but this is the real deal yo. It’s pretty damn good. Her recipe is legit. And this is the first time I’ve cooked with star anise pieces. Loved it.

 

Faux Pho Bo
 
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My butcher could not thinly slice my steak meat so he cut it into as thin a slice as he could and I cut all the meat into strips. I let my broth simmer for the full 3 hours baby (patience is a virtue) because I wanted the richer flavor. You can just cook your broth for 30-50 minutes for a lighter broth. Or, if you go for the full 3 hours like I did and the flavor is too rich for you, just add some water towards the end and taste. COOK TIME: Minimum – about 1 hour to maximum 3 hours, 30 mins
Author:
Recipe type: Main
Cuisine: Vietnamese
Serves: 6

Ingredients
PHO BROTH:
  • 2 tablespoons canola oil
  • 2 yellow onions, halved
  • One 3-inch piece fresh ginger, skinned and halved
  • 4 quarts beef stock or low-sodium beef broth
  • One 3-inch cinnamon stick
  • 3 star anise pieces (only put in 3)
  • 3 whole cloves
  • ⅓ cup fish sauce
  • 3 tablespoons packed light brown sugar
  • 1 tablespoon kosher salt
  • 1-2 cups water (optional; I added mine towards the end after I tasted the broth)
FOR THE PHO:
  • One 12-ounce package flat rice noodles or brown rice noodles (I love Annie Chun’s brown rice noodles. I have only found these at Whole Foods)
  • 1 lb. flank steak, London broil, sirloin or eye of round, sliced as thin as possible or cut into strips
  • 2-3 Thai chiles, trimmed and thinly sliced (for heat)
  • 2-3 handfuls of bean sprouts
  • 1 bunch fresh Thai basil
  • 1 bunch fresh mint or mint medley
  • 1 white onion, sliced paper thin
  • Sriracha sauce, for serving
  • 2 limes, cut into wedges, for serving

Instructions
FOR THE BROTH:
  1. Heat the oil in a large pot over medium-high heat. When the oil shimmers, add the onion and ginger and cook, stirring occasionally, until browned and caramelized, about 7-10 minutes.
  2. Add all the remaining broth ingredients and bring to a boil. Decrease the heat to low, partially cover, and simmer until the broth is infused with flavors, at least 30 minutes, for a very light flavor, and up to 3 hours for a richer flavor. Taste the broth and add more fish sauce, salt or sugar as needed. (Because you are going to add unsalted ingredients/garnish at the end, go ahead and make this broth a touch salty.) Strain the broth and set aside until ready to use.
FOR THE PHO:
  1. Return the broth to the pot and place over medium-high heat. When the broth simmers, add the meat. The meat will cook almost instantaneously because it is sliced thin or cut into thin strips. About 2-3 minutes later, add the brown rice noodles and cook according to package directions or until tender (should be about 4-5 minutes only).
  2. Meanwhile, place the remaining ingredients on a serving platter. When ready to eat, fill the soup bowls with the noodles and the meat. Ladle broth into each bowl, serve and let guests garnish the pho to their liking.
  3. Alternatively, if you are able to get your meat sliced super thin, you can save it and at the end, fill the soup bowls with the noodles and top with the raw meat slices. Ladle the broth and serve.

 

 

 

 

To help celebrate the official release date of Aida’s cookbook- Wednesday, 10/24- we are having a week long Virtual Dinner Party!  We’ve got some rather entertaining eaters, fellow foodie people, and food bloggers, pulling up a chair and bringing some delicious recipes, so visit their sites as they post recipes this week and enjoy!

 

Bev Cooks - Dixie Caviar – Edible Joy - Edible Living – Family Fresh Cooking - Girl Hunter - Heather Christo Cooks - Hip Foodie Mom - Hola Jalapeño -  Ladles and Jellyspoons – Love & Lemons - Matt Bites -  Shutterbean - Sprouted Kitchen –Southern Girls Kitchen - Stir and Scribble -  Tartlet Sweets - The Culinary Life- Three Many Cooks - Turntable Kitchen – Two Peas and Their Pod - Vanilla Garlic - Weelicious - What’s Gaby Cooking - With Style & Grace

 

Where to Buy “Keys to the Kitchen”

Hit up one of the following and you will thank me and Aida forever. 

 

 

 

7 Minute Soup! Creamy Red Bell Pepper & Chickpea Soup

 

Yesterday, here in Seattle, we had our first real rainy day since the end of our glorious summer . .  I had comfort food on the brain and so a bowl of soup was in order.  I thumbed through my Food and Wine magazine and came across this one: 7- minute soup. Word. Nothing like near-instant satisfaction.

 

Grace Parisi’s original recipe calls for piquillo peppers. .  which I did not have. .  so I used roasted red bell peppers which worked out very nicely. Whip this one out if you are looking to try a new soup recipe on a cold or rainy day. It’s perfection in a bowl.

 

7 Minute Soup! Creamy Red Bell Pepper & Chickpea Soup
 
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Author:
Recipe type: Appetizer or Main
Cuisine: Soup
Serves: 4

Ingredients
  • 1 cup drained roasted red bell pepper, ¼ cup cut into thin strips
  • ¾ cup hummus
  • 2 cups chicken or beef stock
  • ½ cup cooked brown rice
  • 1 cup shredded rotisserie chicken
  • Salt
  • Freshly ground pepper
  • 2 tablespoons chopped flat-leaf parsley
  • Olive oil, for serving
  • Hot sauce, for serving (optional)

Instructions
  1. In a blender or a food processor, combine the red bell peppers with the hummus and chicken stock and puree until smooth. Transfer the soup to a medium saucepan. Add the rice and chicken, season with salt and pepper and bring to a boil. Ladle the soup into bowls and garnish with the parsley, more sliced roasted red bell peppers, olive oil and hot sauce.

 

Recipe adapted from Food and Wine.

 

 

 

Kept it pretty simple. .

Korean Food: Mul Naeng Myun (Cold Noodles)

Naeng myun is a Korean cold noodle dish made of thin, slightly chewy buckwheat noodles topped with egg, meat (optional), vegetables, and a savory, vinegary ice-cold broth. Literally with ice cubes in it. Continue reading →

Korean Food: Galbi Tang (Short Rib Soup)

Galbi tang or short rib soup is what chicken soup is to Americans. There’s probably a handful of Korean soups that most Korean men or women know how to make and galbi tang is one of them. If you’re feeling sick, it’s a cold day or you just like the soup, galbi tang can be enjoyed anytime. You are basically making a beef broth. .  most Koreans add radish, green onions, some add noodles and this soup goes great with a bowl of rice! My kids and I add the rice into the soup and eat it that way. A lot of Korean kids enjoy this soup alone with rice. This recipe takes some time, but it’s sure worth it!

 

Hope you give this one a try, enjoy!

 

Galbi Tang (Short Rib Soup)

Korean Food: Galbi Tang (Short Rib Soup)
 
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* My mom likes to boil the ribs the night before so the soup can sit overnight and you can skim off any fat in the morning. If you have time to do this, it’s worth it. There are also galbi tang recipes that use soy sauce and additional seasoning. As you make this soup more and more, you will find the right mix of ingredients that you like so try experimenting with different seasoning.
Author:
Recipe type: Main
Cuisine: Korean
Serves: 4

Ingredients
  • 2 lb Beef short ribs, cut into 1.5 to 2 inch squares (leave the bones in and cut in between so each piece has a bone)
  • ½ to 1 large Korean radish or 2 Chinese white radishes, peeled and cut into 1 inch slices
  • 2 tsp salt
  • 2-4 scallions or green onions, sliced into 1 inch pieces for the soup PLUS diced green onions for the topping at the end
  • 1-2 Tbsp minced garlic (season to how much you like)
  • 1 tsp finely ground pepper
  • Optional seasoning if you want spicy: chili powder to taste
  • 4 oz sweet potato or glass noodles (optional; I did not include noodles and served with rice)

Instructions
  1. Soak the ribs in a bowl of cold water for about 1-2 hours to drain the blood, changing the water a of couple times.
  2. Place the ribs in a pot and cover with fresh water.
  3. Bring to a boil and simmer vigorously for about 5 minutes.*
  4. Remove ribs from pot and rinse any oil off in cold water.
  5. Slice the radish into thin slices and season with salt. Let it sit for 30 minutes.
  6. In a large pot, cover the ribs with new, fresh water (enough water to cover the ribs) and add the sliced radish.
  7. Bring to a boil, and then simmer over high heat for 30 minutes.
  8. Season with salt and pepper.
  9. Add the sliced scallions (1 inch pieces) and cook for another 1 minute or 2. This step is optional.
  10. Serve with the diced green onion or scallions on top.

 

 

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    • Meet Alice

    Hello! My name is Alice and I love to cook. I am hopelessly addicted to coffee, chocolate cake and any and all Asian inspired recipes. I hope these dishes and desserts make your mouth water and inspire you to get into the kitchen. Thank you for stopping by.


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