6 ounces unsalted butter
1/2 cup brown sugar
1/2 cup white sugar
1 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 cup chopped walnuts
1/2 cup rolled oats
2 pounds cherries, stems and pits removed
Cream softened butter with sugars. Sift flour, baking powder, salt, cinnamon and ginger together. Blend into creamed butter. Stir in oats and walnuts. Wrap in plastic and refrigerate until firm, about 1/2 hour. Preheat oven to 375 degrees.
1/2 cup sugar
1 tablespoon unsalted butter
1/2 teaspoon vanilla
1 tablespoon ginger, peeled and minced (I will consider omitting this!)
zest of 1 lemon
In a medium saucepan, heat sugar, butter, vanilla, ginger, and lemon zest to a simmer. Add cherries and cook, stirring constantly for two minutes. our into buttered cobbler dish. Cover cherries with crumbled mix from refrigerator.
Friday, February 9, 2018
Chicken Chile
from Julie R.
8 cups cut up chicken (2 roasted chickens)
4 cups chicken stock
1 30 ounce can tomato sauce
2 packages Lawry chile seasoning
2 cans southwest black beans
2 cans pinto beans
2 cans dark kidney beans
2 cans chile beans in chile sauce
3 or 4 cans corn
1 cup shredded cheese
Combine everything in a large pot, except the cheese. Heat and serve with shredded cheese on top of individual servings.
8 cups cut up chicken (2 roasted chickens)
4 cups chicken stock
1 30 ounce can tomato sauce
2 packages Lawry chile seasoning
2 cans southwest black beans
2 cans pinto beans
2 cans dark kidney beans
2 cans chile beans in chile sauce
3 or 4 cans corn
1 cup shredded cheese
Combine everything in a large pot, except the cheese. Heat and serve with shredded cheese on top of individual servings.
Chocolate Molasses Cake
from Betty Sporrer, wife of Dean "Buck" Sporrer
1 package chocolate cake mix
4 eggs
1/2 cup unsulphered molasses
1 package instant chocolate pudding
1 cup water
Combine ingredients and mix well. Beat on medium speed for 2 minutes or 300 strokes by hand. Pour into greased bundt cake pan. Bake at 350 degrees for 40 to 45 minutes.
1 package chocolate cake mix
4 eggs
1/2 cup unsulphered molasses
1 package instant chocolate pudding
1 cup water
Combine ingredients and mix well. Beat on medium speed for 2 minutes or 300 strokes by hand. Pour into greased bundt cake pan. Bake at 350 degrees for 40 to 45 minutes.
Persian Rice Dessert, Sholeh-Zard
from Parvin Bragg
This is a large recipe. I would consider cutting it in half of fourths.
Basmati rice is a recommended rice to use in this recipe.
3 cups rice (1 1/2 or 3/4 cup) , washed well and rinsed three times. Drain the rice and put in a larger sauce pan. Add 16 cups (8, 4) water and 1/2 (1/4, 1/8) teaspoons salt. Bring to a boil, skimming the foam off as it forms. Cover and simmer for 30 minutes until the rice is soft.
Stir in 6 cups (3, 1 1/20 sugar. Cook for 20 minutes longer, stirring constantly.
In a small bowl, combine 1/2 (1/4, 1/8) teaspoon powdered saffron and 4 (2, 1) tablespoons hot water.
After the rice has cooked, add the saffron and
1/2 cup unsalted butter (1/4, 1/8)
4 tablespoons slivered almonds (2, 1)
2 teaspoons ground cardomom (1, 1/2)
1/2 cup rose water (1/4, 1/8)
Cover and simmer 45 minutes stirring constantly (!) until mixture has thickened to a pudding consistency. Pour pudding into a shallow serving dish, or into individual serving dishes.
Garnish with
1 teaspoon cinnamon, ground (1/2 t, 1/4 t)
2 tablespoons slivered almonds, optional (1 tablespoon, 1/2 tablespoon)
2 tablespoons pistachios, optional (1 tablespoon, 1/2 tablespoon)
Chill in refrigerator until set, about 2 hours.
Serve cold.
This is a large recipe. I would consider cutting it in half of fourths.
Basmati rice is a recommended rice to use in this recipe.
3 cups rice (1 1/2 or 3/4 cup) , washed well and rinsed three times. Drain the rice and put in a larger sauce pan. Add 16 cups (8, 4) water and 1/2 (1/4, 1/8) teaspoons salt. Bring to a boil, skimming the foam off as it forms. Cover and simmer for 30 minutes until the rice is soft.
Stir in 6 cups (3, 1 1/20 sugar. Cook for 20 minutes longer, stirring constantly.
In a small bowl, combine 1/2 (1/4, 1/8) teaspoon powdered saffron and 4 (2, 1) tablespoons hot water.
After the rice has cooked, add the saffron and
1/2 cup unsalted butter (1/4, 1/8)
4 tablespoons slivered almonds (2, 1)
2 teaspoons ground cardomom (1, 1/2)
1/2 cup rose water (1/4, 1/8)
Cover and simmer 45 minutes stirring constantly (!) until mixture has thickened to a pudding consistency. Pour pudding into a shallow serving dish, or into individual serving dishes.
Garnish with
1 teaspoon cinnamon, ground (1/2 t, 1/4 t)
2 tablespoons slivered almonds, optional (1 tablespoon, 1/2 tablespoon)
2 tablespoons pistachios, optional (1 tablespoon, 1/2 tablespoon)
Chill in refrigerator until set, about 2 hours.
Serve cold.
Pita Bread
1/4 teaspoon sugar
1 1/4 cups warm water
1 package active dry yeast
3 1/2 cups wheat or rye flour
2 tablespoons oil
1 teaspoon salt
Combine sugar and water in bowl, sprinkle yeast over the top and let set for 5 minutes. Add 2 cups flour and beat until smooth. Stir in the oil and salt. Add remaining flour and blend thoroughly until dough is stiff. Knead 5 minutes. Return to bowl, brush lightly with oil, cover and let stand 1 hour. Punch down or divide into 8 equal portions. Shape into balls, set each on a clay tile of heavy foil squares. Cover with a towel and let stand 15 to 20 minutes. With a rolling pin, flatten each ball to a thin round (5 1/2 diameter). Let stand 15 more minutes. Heat oven to 500 degrees (if tiles aren't ready). Place baking sheet on the lowest level and preheat. Slide foil sheet with its bread onto the baking sheet. Bake about 5 - 8 minutes, until brown and puffed up. Remove and repeat with remaining breads.
Cool on a wire rack about 5 minutes, loosen from foil, slide into plastic bag to keep soft. Breads may be wrapped in foil and frozen if desired. Let thaw at room temperature or reheat on 300 degrees for 15 minutes.
1 1/4 cups warm water
1 package active dry yeast
3 1/2 cups wheat or rye flour
2 tablespoons oil
1 teaspoon salt
Combine sugar and water in bowl, sprinkle yeast over the top and let set for 5 minutes. Add 2 cups flour and beat until smooth. Stir in the oil and salt. Add remaining flour and blend thoroughly until dough is stiff. Knead 5 minutes. Return to bowl, brush lightly with oil, cover and let stand 1 hour. Punch down or divide into 8 equal portions. Shape into balls, set each on a clay tile of heavy foil squares. Cover with a towel and let stand 15 to 20 minutes. With a rolling pin, flatten each ball to a thin round (5 1/2 diameter). Let stand 15 more minutes. Heat oven to 500 degrees (if tiles aren't ready). Place baking sheet on the lowest level and preheat. Slide foil sheet with its bread onto the baking sheet. Bake about 5 - 8 minutes, until brown and puffed up. Remove and repeat with remaining breads.
Cool on a wire rack about 5 minutes, loosen from foil, slide into plastic bag to keep soft. Breads may be wrapped in foil and frozen if desired. Let thaw at room temperature or reheat on 300 degrees for 15 minutes.
Sunday, February 4, 2018
Foot Soak
from Margaret
1/4 cup listerine
1/4 cup vinegar
1/2 cup warm or hot water, as you like it
Soak feet for 10 to 15 minutes. When finished, wipe with a clean cloth or towel. The dead skin will practically fall off.
1/4 cup listerine
1/4 cup vinegar
1/2 cup warm or hot water, as you like it
Soak feet for 10 to 15 minutes. When finished, wipe with a clean cloth or towel. The dead skin will practically fall off.
Friday, February 2, 2018
Easy Cashew Chicken
https://www.ketoconnect.net/recipe/easy-cashew-chicken/
Servings 3 people
Cook Time 10 minutes
Ingredients
3 raw chicken thighs, boneless, skinless
2 tbsp canola oil(for cooking)
1/4 cup cashews
1/2 medium Green Bell Pepper
1/2 tsp ground ginger
1 tbsp rice wine vinegar
1 1/2 tbsp soy sauce
1/2 tbsp chili garlic sauce
1 tbsp minced garlic
1 tbsp Sesame Oil
1 tbsp Sesame Seeds
1 tbsp green onions
1/4 medium white onion
Salt + Pepper
Instructions
Heat a pan over low heat and toast the cashews for 8 minutes or until they start to lightly brown and become fragrant. Remove and set aside.
Dice chicken thighs into 1 inch chunks. Cut onion and pepper into equally large chunks.
Increase heat to high and add canola oil to pan.
Once oil is up to temperature, add in the chicken thighs and allow them to cook through(about 5 minutes).
Once the chicken is fully cooked. Add in the pepper, onions, garlic, chili garlic sauce and seasonings(ginger, salt, pepper). Allow to cook on high for 2-3 minutes.
Add soy sauce, rice wine vinegar, and cashews. Cook on high and allow the liquid to reduce down until it is a sticky consistency, There should not be excess liquid in the pan upon completing cooking.
Serve in a bowl, top with sesame seeds and drizzle with sesame oil. Enjoy!
Cook Time 10 minutes
Ingredients
3 raw chicken thighs, boneless, skinless
2 tbsp canola oil(for cooking)
1/4 cup cashews
1/2 medium Green Bell Pepper
1/2 tsp ground ginger
1 tbsp rice wine vinegar
1 1/2 tbsp soy sauce
1/2 tbsp chili garlic sauce
1 tbsp minced garlic
1 tbsp Sesame Oil
1 tbsp Sesame Seeds
1 tbsp green onions
1/4 medium white onion
Salt + Pepper
Instructions
Heat a pan over low heat and toast the cashews for 8 minutes or until they start to lightly brown and become fragrant. Remove and set aside.
Dice chicken thighs into 1 inch chunks. Cut onion and pepper into equally large chunks.
Increase heat to high and add canola oil to pan.
Once oil is up to temperature, add in the chicken thighs and allow them to cook through(about 5 minutes).
Once the chicken is fully cooked. Add in the pepper, onions, garlic, chili garlic sauce and seasonings(ginger, salt, pepper). Allow to cook on high for 2-3 minutes.
Add soy sauce, rice wine vinegar, and cashews. Cook on high and allow the liquid to reduce down until it is a sticky consistency, There should not be excess liquid in the pan upon completing cooking.
Serve in a bowl, top with sesame seeds and drizzle with sesame oil. Enjoy!
Sunday, January 28, 2018
Low Carb Pizza Crust recipes and a few pizza sauce recipes
http://ketorecipes.com/2015/cauliflower-pizza-crust/
THIN CRUST CAULIFLOWER PIZZA CRUST RECIPE
Prep time5 mins
Cook time15 mins
Total time20 mins
Yields: 2 serving
Net carbs: 5.9 grams
INGREDIENTS
2 cup cauliflower (grated)
1 large egg, raw
1 cup, shredded mozzarella cheese
3 tbsp parmesan cheese - grated
1 pinch salt
1 pinch black pepper
INSTRUCTIONS
1 Preheat oven to 400° F.
2 Grate cauliflower and microwave for 3 minutes or until warm.
3 Mix in egg, grated cheese, salt and pepper. Mix well.
4 Lay parchment paper on a pizza pan, spray with cooking spray.
5 Spread cauliflower on paper and cook for 15 minutes, or until brown.
CALORIE BREAKDOWN
This thin crust cauliflower pizza crust recipe has an estimated 257 calories per serving, with 2 servings overall.
Recipe Calories Fats (g) Carbs (g) Net carbs (g) Protein (g)2 cup cauliflower 50 1 10 6 4
1 large egg, raw 72 5 0 0 6
1 cup, shredded mozzarella cheese 321 21 4 4 28
3 tbsp parmesan cheese - grated 65 4 1 1 6
1 pinch salt 0 0 0 0 0
1 pinch black pepper 3 0 1 0 0
Recipe Overall 515 31 16 12 44
Per serving 257 16 8 6 thead Pizza Crust Recipe (Low Carb Keto Pizza) – 4 Ingredients
Mix tomato paste, water & oil. Mix well. Add spices and garlic. Let sit for a couple hours before using.
Pizza Sauce recipe 2:
1 15 ounce can tomato sauce
1 6 ounce can tomato paste
1 tablespoon ground oregano
2 minced garlic cloves
1 teaspoon ground paprika
1 tablespoon basil
1/2 teaspoon rosemary
Mix tomato sauce and paste until smooth. Add everything else. It is better to let set a couple hours so spices blend.
Recipe From Amish Heart: Sauce: About 4 lbs of Roma tomatoes. Peel them and seed them if you can. Put in blender and pulverize. Stick in pot and bring to boil, then cover and simmer 1/2 hour. Add what you like. Some ideas: onions that have been cooked in olive oil, minced garlic, a little red wine, salt, pepper, a little red pepper flakes if you like it spicy, Italian seasoning; and if its too runny, I add some tomato powder made into a paste (or you can use canned pure tomato paste). You can make this in a small crockpot and let it simmer while you're out all day. You can water bath can it or keep in the fridge. You could dump it over pasta, too, and add a little parmesan.
THIN CRUST CAULIFLOWER PIZZA CRUST RECIPE
Prep time5 mins
Cook time15 mins
Total time20 mins
Yields: 2 serving
Net carbs: 5.9 grams
INGREDIENTS
2 cup cauliflower (grated)
1 large egg, raw
1 cup, shredded mozzarella cheese
3 tbsp parmesan cheese - grated
1 pinch salt
1 pinch black pepper
INSTRUCTIONS
1 Preheat oven to 400° F.
2 Grate cauliflower and microwave for 3 minutes or until warm.
3 Mix in egg, grated cheese, salt and pepper. Mix well.
4 Lay parchment paper on a pizza pan, spray with cooking spray.
5 Spread cauliflower on paper and cook for 15 minutes, or until brown.
CALORIE BREAKDOWN
This thin crust cauliflower pizza crust recipe has an estimated 257 calories per serving, with 2 servings overall.
Recipe Calories Fats (g) Carbs (g) Net carbs (g) Protein (g)2 cup cauliflower 50 1 10 6 4
1 large egg, raw 72 5 0 0 6
1 cup, shredded mozzarella cheese 321 21 4 4 28
3 tbsp parmesan cheese - grated 65 4 1 1 6
1 pinch salt 0 0 0 0 0
1 pinch black pepper 3 0 1 0 0
Recipe Overall 515 31 16 12 44
Per serving 257 16 8 6 thead Pizza Crust Recipe (Low Carb Keto Pizza) – 4 Ingredients
Fathead pizza crust recipe
This low carb keto Fathead pizza crust recipe with coconut flour is so easy with only 4 ingredients! See why it’s the ultimate keto pizza.
Servings 8 slices
Prep Time 10 minutes
Cook Time 10 minutes
Ingredients
1 1/2cup Mozzarella cheese(shredded)
2tbsp Cream cheese(cut into cubes)
2large Eggs(beaten)
1/3cup Coconut flour
Instructions
Preheat the oven to 425 degrees F. Line a baking sheet or pizza pan with parchment paper.
Combine the shredded mozzarella and cubed cream cheese in a large bowl. Microwave for 90 seconds, stirring halfway through. Stir again at the end until well incorporated. (**See notes for alternative to the microwave.)
Stir in the beaten eggs and coconut flour. Knead with your hands until a dough forms. If the dough becomes hard before fully mixed, you can microwave for 10-15 seconds to soften it.
Spread the dough onto the lined baking pan to 1/4″ or 1/3″ thickness, using your hands or a rolling pin over a piece of parchment (the rolling pin works better if you have one). Use a toothpick or fork to poke lots of holes throughout the crust to prevent bubbling.
Bake for 6 minutes. Poke more holes in any places where you see bubbles forming. Bake for 3-7 more minutes, until golden brown.
Recipe Notes
Nutrition Facts Calories 110 Calories from Fat 63
Amount Per Serving
% Daily Value*
Total Fat 7g 11%
Total Carbohydrates 5g 2%
Dietary Fiber 3g 12%
Sugars 1g
Protein 9g 18%
Vitamin A 5%
Calcium17%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.
Net carbs per slice (1/8 of the whole pizza): 2 g
*To make keto pizza, top with sauce and toppings after cooking the crust and return to the oven for about 10 minutes, until heated through.
**If you don’t want to use the microwave, use a double boiler to melt the cheese and cream cheese together instead. Boil water in a saucepan, then place the cheeses in a metal bowl resting over the edges of the saucepan. The idea is to melt the cheese without burning it, stirring frequently.
https://www.wholesomeyum.com/recipes/fathead-pizza-crust-low-carb-keto-gluten-free-nut-free/
Pizza Sauce recipe 1:
1 6 ounce can tomato paste
1 1/2 cup water
1/3 cup olive oil
2 cloves garlic, minced
1/2 tablespoon oregano
1/2 tablespoon basil
1/2 tablespoon rosemary
Servings 8 slices
Prep Time 10 minutes
Cook Time 10 minutes
Ingredients
1 1/2cup Mozzarella cheese(shredded)
2tbsp Cream cheese(cut into cubes)
2large Eggs(beaten)
1/3cup Coconut flour
Instructions
Preheat the oven to 425 degrees F. Line a baking sheet or pizza pan with parchment paper.
Combine the shredded mozzarella and cubed cream cheese in a large bowl. Microwave for 90 seconds, stirring halfway through. Stir again at the end until well incorporated. (**See notes for alternative to the microwave.)
Stir in the beaten eggs and coconut flour. Knead with your hands until a dough forms. If the dough becomes hard before fully mixed, you can microwave for 10-15 seconds to soften it.
Spread the dough onto the lined baking pan to 1/4″ or 1/3″ thickness, using your hands or a rolling pin over a piece of parchment (the rolling pin works better if you have one). Use a toothpick or fork to poke lots of holes throughout the crust to prevent bubbling.
Bake for 6 minutes. Poke more holes in any places where you see bubbles forming. Bake for 3-7 more minutes, until golden brown.
Recipe Notes
Nutrition Facts Calories 110 Calories from Fat 63
Amount Per Serving
% Daily Value*
Total Fat 7g 11%
Total Carbohydrates 5g 2%
Dietary Fiber 3g 12%
Sugars 1g
Protein 9g 18%
Vitamin A 5%
Calcium17%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.
Net carbs per slice (1/8 of the whole pizza): 2 g
*To make keto pizza, top with sauce and toppings after cooking the crust and return to the oven for about 10 minutes, until heated through.
**If you don’t want to use the microwave, use a double boiler to melt the cheese and cream cheese together instead. Boil water in a saucepan, then place the cheeses in a metal bowl resting over the edges of the saucepan. The idea is to melt the cheese without burning it, stirring frequently.
https://www.wholesomeyum.com/recipes/fathead-pizza-crust-low-carb-keto-gluten-free-nut-free/
Pizza Sauce recipe 1:
1 6 ounce can tomato paste
1 1/2 cup water
1/3 cup olive oil
2 cloves garlic, minced
1/2 tablespoon oregano
1/2 tablespoon basil
1/2 tablespoon rosemary
Mix tomato paste, water & oil. Mix well. Add spices and garlic. Let sit for a couple hours before using.
Pizza Sauce recipe 2:
1 15 ounce can tomato sauce
1 6 ounce can tomato paste
1 tablespoon ground oregano
2 minced garlic cloves
1 teaspoon ground paprika
1 tablespoon basil
1/2 teaspoon rosemary
Mix tomato sauce and paste until smooth. Add everything else. It is better to let set a couple hours so spices blend.
Recipe From Amish Heart: Sauce: About 4 lbs of Roma tomatoes. Peel them and seed them if you can. Put in blender and pulverize. Stick in pot and bring to boil, then cover and simmer 1/2 hour. Add what you like. Some ideas: onions that have been cooked in olive oil, minced garlic, a little red wine, salt, pepper, a little red pepper flakes if you like it spicy, Italian seasoning; and if its too runny, I add some tomato powder made into a paste (or you can use canned pure tomato paste). You can make this in a small crockpot and let it simmer while you're out all day. You can water bath can it or keep in the fridge. You could dump it over pasta, too, and add a little parmesan.
Wednesday, January 24, 2018
THAI COCONUT CHICKEN SOUP
https://www.gimmesomeoven.com/tom-kha-gai/
YIELD: 8 SERVINGS
TOM KHA GAI (THAI COCONUT CHICKEN SOUP)
Learn how to make authentic Tom Kha Gai (Thai Coconut Chicken Soup) with this delicious and easy recipe!
TOTAL TIME: 35 MINS
PREP TIME: 10 MINS
COOK TIME: 25 MINS
YIELD: 8 SERVINGS
TOM KHA GAI (THAI COCONUT CHICKEN SOUP)
Learn how to make authentic Tom Kha Gai (Thai Coconut Chicken Soup) with this delicious and easy recipe!
TOTAL TIME: 35 MINS
PREP TIME: 10 MINS
COOK TIME: 25 MINS
INGREDIENTS:
2 stalks fresh lemongrass, tough outer layers removed (I omit this)
2 tablespoons grated (or finely-chopped) fresh ginger
1/4 cup fresh lime juice or 10 kaffir lime leaves*
6 cups good-quality chicken stock
4 green onions, thinly-sliced with the white and green parts separated
2 cups cooked shredded chicken
8 ounces white, shiitake, or oyster mushrooms (or you could use a combination of your favorites), sliced
2 (13.5-ounce) cans coconut milk
2 tablespoons fish sauce
1-3 teaspoons coconut sugar, to taste (or use another favorite sweetener)
toppings:
2 stalks fresh lemongrass, tough outer layers removed (I omit this)
2 tablespoons grated (or finely-chopped) fresh ginger
1/4 cup fresh lime juice or 10 kaffir lime leaves*
6 cups good-quality chicken stock
4 green onions, thinly-sliced with the white and green parts separated
2 cups cooked shredded chicken
8 ounces white, shiitake, or oyster mushrooms (or you could use a combination of your favorites), sliced
2 (13.5-ounce) cans coconut milk
2 tablespoons fish sauce
1-3 teaspoons coconut sugar, to taste (or use another favorite sweetener)
toppings:
fresh cilantro,
thinly-sliced Thai red chiles**,
fresh lime wedges, etc.
DIRECTIONS:
Using the back of a knife, lightly smash the lemongrass on a cutting board. Cut the lemongrass into 1-inch pieces, and add to a large stockpot.
Add lemongrass, ginger, fresh lime juice (or kaffir lime leaves), chicken broth, and the white parts of the green onions to the stockpot, and stir to combine. Bring to a boil over high heat. Then reduce heat to medium-low and simmer for 10 minutes, stirring occasionally. Strain out the broth and discard the solids, then return the broth to the stockpot.
Add cooked chicken, mushrooms, coconut milk, fish sauce, and sugar, and stir to combine. Increase heat to medium-high until it reaches a simmer, then continue cooking for 1-2 more minutes until the mushrooms are cooked and softened, stirring occasionally. Taste and season with salt and pepper, if needed.
Serve immediately, garnished liberally with your desired toppings and the green parts of the green onions.
*Kaffir limes offer a more complex/authentic flavor to this dish, but can be hard to find. So if they’re unavailable at your local store, feel free to just use fresh lime juice.
**If you can’t find fresh chiles, you can sub in some hot chili oil or sriracha, or even some crushed red chile flakes.
***I also add a few vegetables, such as thinly-sliced red bell peppers and split peas, to this soup for extra color and nutrition. If you’d like to add these, just add them along with the chicken/mushrooms/etc., and let the soup continue to simmer until they’re cooked through.
Recipe slightly adapted from Bon Appetit. All images and text ©Gimme Some Oven
Using the back of a knife, lightly smash the lemongrass on a cutting board. Cut the lemongrass into 1-inch pieces, and add to a large stockpot.
Add lemongrass, ginger, fresh lime juice (or kaffir lime leaves), chicken broth, and the white parts of the green onions to the stockpot, and stir to combine. Bring to a boil over high heat. Then reduce heat to medium-low and simmer for 10 minutes, stirring occasionally. Strain out the broth and discard the solids, then return the broth to the stockpot.
Add cooked chicken, mushrooms, coconut milk, fish sauce, and sugar, and stir to combine. Increase heat to medium-high until it reaches a simmer, then continue cooking for 1-2 more minutes until the mushrooms are cooked and softened, stirring occasionally. Taste and season with salt and pepper, if needed.
Serve immediately, garnished liberally with your desired toppings and the green parts of the green onions.
*Kaffir limes offer a more complex/authentic flavor to this dish, but can be hard to find. So if they’re unavailable at your local store, feel free to just use fresh lime juice.
**If you can’t find fresh chiles, you can sub in some hot chili oil or sriracha, or even some crushed red chile flakes.
***I also add a few vegetables, such as thinly-sliced red bell peppers and split peas, to this soup for extra color and nutrition. If you’d like to add these, just add them along with the chicken/mushrooms/etc., and let the soup continue to simmer until they’re cooked through.
Recipe slightly adapted from Bon Appetit. All images and text ©Gimme Some Oven
Hot and Sour Soup
This classic Chinese hot and sour soup recipe is quick and easy to make, full of delicious flavor, easy to make vegetarian (with tofu!) or with pork, and it totally rivals any soup I’ve tried at a Chinese restaurant!
INGREDIENTS:
- 8 cups chicken or vegetable stock
- 8 ounces shiitake mushrooms (or baby bella mushrooms), thinly-sliced with stems discarded
- optional: 1 (8-ounce) can bamboo shoots, drained
- 1/4 cup rice vinegar, or more to taste
- 1/4 cup reduced-sodium soy sauce
- 2 teaspoons ground ginger
- 1 teaspoon chili garlic sauce
- 1/4 cup cornstarch
- 2 large eggs, whisked
- 8 ounces firm tofu*, cut into 1/2-inch cubes
- 4 green onions (scallions), thinly sliced
- 1 teaspoon toasted sesame oil
- Kosher salt and black pepper (or white pepper**)
DIRECTIONS:
- Set aside ¼ cup of the chicken or vegetable stock for later use.
- Add the remaining 7 ¾ cups chicken or vegetable stock, mushrooms, bamboo shoots (if using), rice wine vinegar, soy sauce, ginger and chili garlic sauce to a large stock pot, and stir to combine. Heat over medium-high heat until the soup reaches a simmer.
- While the soup is heating, whisk together the ¼ cup of stock (that you had set aside) and cornstarch in a small bowl until completely smooth. Once the soup has reached a simmer, stir in the cornstarch mixture and stir for 1 minute or so until the soup has thickened.
- Continue stirring the soup in a circular motion, then drizzle in the eggs in a thin stream (while still stirring the soup) to create egg ribbons. Stir in the tofu, half of the green onions, and sesame oil. Then season the soup with salt and black pepper (or white pepper) to taste. If you’d like a more “sour” soup, feel free to add in another tablespoon or two of rice wine vinegar as well. Or if you’d like a spicier soup, add in more chili garlic sauce.
- Serve immediately, garnished with the extra green onions.
*Or, you’re welcome to make this with pork instead of tofu. Just add in a half pound of cooked pork — ground pork, or you can thinly-slice pork chops or pork loin — in place of the tofu.
**I actually prefer using a pinch of white pepper in this soup instead of black pepper. But in case you’ve never used it, be careful — it has a much stronger and different flavor than black pepper! So start with less, and then you can always add more. :)
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