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Vegetable Curry
I concocted this dish while dancing around my kitchen; listening to some favourite tunes on the radio....
Ingredients
Sweet Potatoes; Parsnips, Carrots; 1 large Onion; 4 cloves garlic crushed;salt and black pepper; 1 tablespoon of ground cumin; half teaspoon chili powder; cauliflower (optional); curry powder; Basmati Rice or Pilau or Jasmine
Slow Cooker
LOVE
Slow Cooker
LOVE
Directions
Wash and prepare Vegetables. Boil 2 pints filtered water, pour over vegetables and seasonings; Add everything but rice to the Slow Cooker and walk away for a couple of hours.....
Place Rice in a Microwave Bowl, add one tsp olive oil, salt and pepper and 2 cloves garlic; add boiling water, place in microwave for 8 minutes or so and voile, you have a delicious Vegetable Curry.
Pair this with Rioja Wine and Nan bread and Enjoy ....
Place Rice in a Microwave Bowl, add one tsp olive oil, salt and pepper and 2 cloves garlic; add boiling water, place in microwave for 8 minutes or so and voile, you have a delicious Vegetable Curry.
Pair this with Rioja Wine and Nan bread and Enjoy ....
Notes
There are several other ingredients that you can add, according to taste i.e. aubergine, white potato, celery, whatever your heart desires really....
This is a super healthy dish and very little work. I do not have a proper stove yet, so this is something you can prepare with just a slow cooker and a microwave...
Prep Time: 15 minutesThis is a super healthy dish and very little work. I do not have a proper stove yet, so this is something you can prepare with just a slow cooker and a microwave...
Cook Time: 2 hours
Total Time: 2 hours, 15 minutes
Number of Servings: 4
Yield: 2 - 4
Style: Indian
Pumpkin and bacon soup
I got this recipe from charlie trotter , he passed away , but he was a chef with michelin star
Ingredients
- 1 kg Pumpkin or butternut , boiled and mashed
- 250 grms Fried bacon , diced
- 500 ml Cream or milk ( for the obese people , be careful with your cholesterol , you had better use skimmed milk , or you' ll be in danger )
- salt and pepper
- diced onion
- 1 litre water
- 250 grms Fried bacon , diced
- 500 ml Cream or milk ( for the obese people , be careful with your cholesterol , you had better use skimmed milk , or you' ll be in danger )
- salt and pepper
- diced onion
- 1 litre water
Directions
- saute the diced onion and bacon
- add the other ingredients
-you can add some more water or cream or milk, depends on what consistency you want for the soup
- bring it to boil until you can smell the delicious smoked bacon in your beautiful kitchen
- serve it with croutons or garlic bread
- you can sprinkle a little bit minced parsley on the top of the soup ( optional )
- add the other ingredients
-you can add some more water or cream or milk, depends on what consistency you want for the soup
- bring it to boil until you can smell the delicious smoked bacon in your beautiful kitchen
- serve it with croutons or garlic bread
- you can sprinkle a little bit minced parsley on the top of the soup ( optional )
Notes
You will fly away after eating this creamy , velvety soup
And it won' t make a hole in your pocket
Prep Time: 30 minutesAnd it won' t make a hole in your pocket
Cook Time: 30 minutes
Total Time: 60 minutes
Number of Servings: 5
Yield:
Style: American, Mountain
Chicken in Ginger-Caramel Sauce
This is a family favorite that I got from the SF Chronicle food section.
Ingredients
1/2 Cups dark brown sugar 1 Tbl oil
1/4 Cups water 1 Shallot, sliced
1/4 Cups Asian fish sauce 1¾ Lb Chicken, skinless, boneless
3 Tbl rice vinegar dark-meat, 1" Pieces
1 Tsp minced garlic ¼ Lb Chicken, skinless, boneless
1 Tsp soy sauce, dark or regular white-meat, 1" Pieces
1 Tsp ginger, grated fine Steamed white rice (or quinua)
1 Tsp freshly ground pepper Mushrooms, Shitake or small Portobello
2 small Thai chilies (fresh or dried), broken in half, optional
1/4 Cups water 1 Shallot, sliced
1/4 Cups Asian fish sauce 1¾ Lb Chicken, skinless, boneless
3 Tbl rice vinegar dark-meat, 1" Pieces
1 Tsp minced garlic ¼ Lb Chicken, skinless, boneless
1 Tsp soy sauce, dark or regular white-meat, 1" Pieces
1 Tsp ginger, grated fine Steamed white rice (or quinua)
1 Tsp freshly ground pepper Mushrooms, Shitake or small Portobello
2 small Thai chilies (fresh or dried), broken in half, optional
Directions
Cut the chicken into bite-size pieces
Combine the brown sugar, water, fish sauce, vinegar, garlic, soy sauce, ginger, pepper and chilies in a small bowl. Mix well, and set aside.
Heat the oil in a large pot over high heat. Add the shallot and sauté until brown, about 3 to 5 minutes. Add the chicken and sauté until it is slightly browned, about 5 minutes.
Add the sauce mixture and bring to a boil. Reduce the heat to medium and cook, stirring occasionally.
After 10 minutes, add the mushrooms. Continue to stir occasionally until the sauce has reduced by half, about 12 to 20 minutes depending on the pot size.
Serve over rice (or Quinoa and Kale from Costco) and garnish with cilantro.
Combine the brown sugar, water, fish sauce, vinegar, garlic, soy sauce, ginger, pepper and chilies in a small bowl. Mix well, and set aside.
Heat the oil in a large pot over high heat. Add the shallot and sauté until brown, about 3 to 5 minutes. Add the chicken and sauté until it is slightly browned, about 5 minutes.
Add the sauce mixture and bring to a boil. Reduce the heat to medium and cook, stirring occasionally.
After 10 minutes, add the mushrooms. Continue to stir occasionally until the sauce has reduced by half, about 12 to 20 minutes depending on the pot size.
Serve over rice (or Quinoa and Kale from Costco) and garnish with cilantro.
Notes
Can substitute 1/4 tsp of red pepper powder for the chili peppers, otherwise follow recipe. The mushrooms were my daughter’s suggestion, they are optional. I use a MicroPlane to make the ginger almost a paste; my family complained a bit about the larger pieces when I cut them up by hand. When I use Thai chilies, I remove them before adding the sauce to the chicken.
Prep Time: Cook Time: 40 minutes
Total Time: 60 minutes
Number of Servings: 4
Yield:
Style: American, West Coast
Carob & Chocolate fudge or Double pan chocolate Fudge
Fudge originally came from Bettycrocker.com recipe it was my favorite it was consider too much, too thick but I divided them up and used it double pan method.
Foil ban 13 x 9 pan or cookie sheets it recommend if you use cookie sheet method you clean up your freezer and, 13 x 9 its medium thick, and if cookie sheet method its thinner but there is more.
Make super thick suggest using loaf pan...and my mother loves this method and to idea it best method so far. but you need to put loaf pan in for two hours...prior to stove top cooking. Allow you have setting faster..refrigeration time will shorter...it take hour with cold pan to go with hot fudge...and then you put either freezer or refrigerator I always put in freezer for like thirty minutes and it sets faster.
Note for storing: best to keep in refrigerator otherwise you end up with strange slab of soft fudge...resembles taffy or playdoh.
Ingredients
2 12 oz. Semi-sweet, white, dark, bittersweet or milk chocolate or [carob(is no caffeine)]
1 can 14 oz condense milk (divided)(3/4 c. set aside)
1 c. rough texture (nuts: coconut no sweet, walnuts(toasted), pecans(slightly toasted), peanuts, or pistachios)
2 tsp vanilla
Other tasty ingredients you could add: (1/4 C.) each. for other sweet, or salty or bacon, instant coffee you can just use 1 tsp to 1 tbsp.
instant coffee at very end of stove-top process,
after chocolate is melted in, candied cherries, Pretzels, cookies, popped rice, raisins, dried fruit, Bacon that still considered chewy but still has crispy texture. coconut if you didn't add prior.
1 can 14 oz condense milk (divided)(3/4 c. set aside)
1 c. rough texture (nuts: coconut no sweet, walnuts(toasted), pecans(slightly toasted), peanuts, or pistachios)
2 tsp vanilla
Other tasty ingredients you could add: (1/4 C.) each. for other sweet, or salty or bacon, instant coffee you can just use 1 tsp to 1 tbsp.
instant coffee at very end of stove-top process,
after chocolate is melted in, candied cherries, Pretzels, cookies, popped rice, raisins, dried fruit, Bacon that still considered chewy but still has crispy texture. coconut if you didn't add prior.
Directions
1)be sure to do this before you do recipe, take and a.foil butter it bottom of pan where fudge will sit and freeze it. Because it crucial step. Miss it and your fudge won't set and other issue is everyone assume refrigerating is necessary right but I thinking freezing the pan helps setting it takes only thirty minutes maybe even less you can have more time to cut.
2) large sauce pan or or pot, spray cooking spray, melt chocolate and condense milk until creamy, Stir in rough texture and add vanilla if your going use it.
3) it take 2 hours set if you don't do butter pan set aside in freezer method. if you set aside in freezer the pan you end up saving yourself hour... to set in freezer again or fridge depending on available space.
2) large sauce pan or or pot, spray cooking spray, melt chocolate and condense milk until creamy, Stir in rough texture and add vanilla if your going use it.
3) it take 2 hours set if you don't do butter pan set aside in freezer method. if you set aside in freezer the pan you end up saving yourself hour... to set in freezer again or fridge depending on available space.
Notes
If you need ideas bettycrocker had some ideas but you have also assume what tastes good too.
If your adding flavor don't add vanilla -> vanilla is flavoring.
Mint is common flavoring, try mint alcohol flavor would be interesting but add fresh mint would add color to top of fudge as it sets.
*Second type chocolate same sort method. but whatever is left, here is idea what double chocolate idea was suppose to be. Idea was put on chocolate on cooled already chocolate which I seem to think is impossible because maybe it would worked. But I think might never worked it cooled chocolates would work maybe but that just my general idea I tried it, It failed. So if your trying make it work you have to have freezer that walk in and have no chances of failure. other issue that I ran into that big problem for me...not all chocolates work together taste your chocolates first and what textures first before you make double chocolate layer I was thinking three type fudge would something gawk at but since I have no walk in freezer to make this amazing feat. Anyone else up for grab on it your welcome to try it.
Probably the reason why Bettycrocker took it down.
Nuts(?) : if you have people with nut allergies I recommend using dried fruit and your own made cookies added in broken up into recipe. Or Popped Rice. Why nuts toasted because it tastes better?
Chocolate note: chocolate that tastes good, even bars, or something you love to eat as fudge in your existence. I noted people assume toll house is good...don't I can only assume it only good for cookies and bars. Fudge will last about(5 mos to half a year) Guitard is good timely brand but where I live this brand is sold out everyday or I never find it.
Prep Time: 5 minutesIf your adding flavor don't add vanilla -> vanilla is flavoring.
Mint is common flavoring, try mint alcohol flavor would be interesting but add fresh mint would add color to top of fudge as it sets.
*Second type chocolate same sort method. but whatever is left, here is idea what double chocolate idea was suppose to be. Idea was put on chocolate on cooled already chocolate which I seem to think is impossible because maybe it would worked. But I think might never worked it cooled chocolates would work maybe but that just my general idea I tried it, It failed. So if your trying make it work you have to have freezer that walk in and have no chances of failure. other issue that I ran into that big problem for me...not all chocolates work together taste your chocolates first and what textures first before you make double chocolate layer I was thinking three type fudge would something gawk at but since I have no walk in freezer to make this amazing feat. Anyone else up for grab on it your welcome to try it.
Probably the reason why Bettycrocker took it down.
Nuts(?) : if you have people with nut allergies I recommend using dried fruit and your own made cookies added in broken up into recipe. Or Popped Rice. Why nuts toasted because it tastes better?
Chocolate note: chocolate that tastes good, even bars, or something you love to eat as fudge in your existence. I noted people assume toll house is good...don't I can only assume it only good for cookies and bars. Fudge will last about(5 mos to half a year) Guitard is good timely brand but where I live this brand is sold out everyday or I never find it.
Cook Time: 10 minutes
Total Time: 1 hours, 45 minutes
Number of Servings: 30
Yield: 20 people could eat it and enjoy
Style: American, West Coast
Peanut Butter Cookies
Got it off the back of a jar of Jiff Peanut Butter
Ingredients
1 1/4 cups firmly packed light brown sugar
3/4 cup JIF® Peanut Butter
1/2 cup Butter Flavor CRISCO® Stick
3 tablespoons milk
1 tablespoon vanilla
1 egg
1 3/4 cups sifted all-purpose flour 3/4 teaspoon baking soda 3/4 teaspoon salt Add all ingredients to list
3/4 cup JIF® Peanut Butter
1/2 cup Butter Flavor CRISCO® Stick
3 tablespoons milk
1 tablespoon vanilla
1 egg
1 3/4 cups sifted all-purpose flour 3/4 teaspoon baking soda 3/4 teaspoon salt Add all ingredients to list
Directions
Directions
Preheat oven to 375 degrees F.
Place sheets of foil on countertop for cooling cookies.
Combine brown sugar, JIF peanut butter, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended.
Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Flatten slightly in crisscross pattern with tines of fork.
Bake one baking sheet at a time for 7-8 minutes or until set and just beginning to brown. Do not over-bake.
Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.
Prep Time: 20 minutesPreheat oven to 375 degrees F.
Place sheets of foil on countertop for cooling cookies.
Combine brown sugar, JIF peanut butter, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended.
Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Flatten slightly in crisscross pattern with tines of fork.
Bake one baking sheet at a time for 7-8 minutes or until set and just beginning to brown. Do not over-bake.
Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.
Cook Time: 7 minutes
Total Time: 30 minutes
Number of Servings: 6
Yield: Depending on the size of cookie
Style: American
The fluffiest pancake in the world
I got the recipe from gordon ramsay , the best chef in the world
Ingredients
2 egg yolks
1/4 cup of sugar
1/2 cup milk
3/4 cup pancake mix
4 egg whites
1/2 lemon juice
Vanilla extract
1/4 cup of sugar
1/2 cup milk
3/4 cup pancake mix
4 egg whites
1/2 lemon juice
Vanilla extract
Directions
- mix the lemon juice and egg whites together with an electric mixer , high speed in 10 minutes in a stainless steel bowl
- mix the other ingredients in a different bowl
- fold both mixture together, no overstirring as we need the air in the eggwhites to get the fluffy pancakes
-cook 1 laddle of the mixture on a frypan with a little butter
-flip it over , cook both sides until golden brown
-serve it with maple syrup and bacon or fresh fruit
- mix the other ingredients in a different bowl
- fold both mixture together, no overstirring as we need the air in the eggwhites to get the fluffy pancakes
-cook 1 laddle of the mixture on a frypan with a little butter
-flip it over , cook both sides until golden brown
-serve it with maple syrup and bacon or fresh fruit
Notes
Be the fluffiest pancake in the world addict rather than be the drug addict , guys
Prep Time: 30 minutesCook Time: 5 minutes
Total Time: 35 minutes
Number of Servings: 4
Yield: 4 serving
Style: American
Cumin lamb stir fry
Exotic and delicious
Ingredients
450 grms sliced boneless lamb
1/2 tspn salt
1 tspn cornstarch
1.5 tspn ground cumin
Q tspn chilli powder ( optional )
3 tblspns oil
3 sliced garlic cloves
2 tblspns soy sauce
1 sliced onion
1.5 tspns brown sugar
3 sliced green onion
Cilantro
1/2 tspn salt
1 tspn cornstarch
1.5 tspn ground cumin
Q tspn chilli powder ( optional )
3 tblspns oil
3 sliced garlic cloves
2 tblspns soy sauce
1 sliced onion
1.5 tspns brown sugar
3 sliced green onion
Cilantro
Directions
- Stir fry all the ingredients except green onion + cilantro for 5 minutes in mwdium heat
- Add the green onion and cilantro
- Toss for about 30 seconds
- Serve with steamed rice
Prep Time: 10 minutes- Add the green onion and cilantro
- Toss for about 30 seconds
- Serve with steamed rice
Cook Time: 10 minutes
Total Time: 20 minutes
Number of Servings: 3
Yield:
Style: Asian
Garlic/Rosemary Potatoes
I made this as part of dinner tonight. It's a Jamie Oliver recipe and it's divine!
Warning: VERY garlicky ....Yum!
Ingredients
3 lb. waxy potatoes (red, new, or Yukon gold)
2 sprigs fresh rosemary
olive oil
5 cloves garlic
2 sprigs fresh rosemary
olive oil
5 cloves garlic
Directions
Preheat oven to 425 degrees F. Place potato cubes in large pan of cold, salted water and bring to a boil. In colander, drain potatoes immediately; allow to steam a few minutes until they dry out a bit. Bash up rosemary leaves with pestle and mortar (or back of knife).
In roasting pan, heat about 1/4 cup olive oil; add garlic, potatoes, and rosemary. Season and toss together until well-coated. Place pan in oven, shaking it every so often, until potatoes are golden and crispy - about 30 to 35 minutes.
Prep Time: 10 minutesIn roasting pan, heat about 1/4 cup olive oil; add garlic, potatoes, and rosemary. Season and toss together until well-coated. Place pan in oven, shaking it every so often, until potatoes are golden and crispy - about 30 to 35 minutes.
Cook Time: 35 minutes
Total Time: 45 minutes
Number of Servings: 4
Yield:
Style: European, UK and Ireland
Chunky Pea n Ham Soup
A tasty filling healthy soup
Ingredients
1 Ham Shank
4 medium carrots
2 sticks of celery
2 large onions
olive oil
500g split peas
Packet Lentils
sea salt
Black pepper
coarsely chopped flat-leaf parsley to garnish
4 medium carrots
2 sticks of celery
2 large onions
olive oil
500g split peas
Packet Lentils
sea salt
Black pepper
coarsely chopped flat-leaf parsley to garnish
Directions
Place the ham in a large pan or casserole and cover with water.
Bring to the boil briefly, then drain and set aside.
Peel and chop the onions, peel and slice the carrots, trim and thinly slice the celery
In the pan used for the ham, heat 2 tbsp oil over a medium-low heat, add the onions, carrot and celery and fry for 20-25 minutes until soft and aromatic, stirring occasionally.
Rinse the split peas in a sieve under the cold tap, and add them to the pan. Add 2½ litres water, the ham joint Bring to the boil, skim off any surface foam, and simmer uncovered over a low heat for 1 hour.
Now add lentils, put on a lid and simmer for a further hour, by which time the split peas should be nice and mushy, and the ham meltingly tender.
Remove the ham from the pan to a plate or chopping board, peel off the rind and shred the flesh off the bone using a fork. Add this back to the pan, and season to taste salt n pepper
Bring to the boil briefly, then drain and set aside.
Peel and chop the onions, peel and slice the carrots, trim and thinly slice the celery
In the pan used for the ham, heat 2 tbsp oil over a medium-low heat, add the onions, carrot and celery and fry for 20-25 minutes until soft and aromatic, stirring occasionally.
Rinse the split peas in a sieve under the cold tap, and add them to the pan. Add 2½ litres water, the ham joint Bring to the boil, skim off any surface foam, and simmer uncovered over a low heat for 1 hour.
Now add lentils, put on a lid and simmer for a further hour, by which time the split peas should be nice and mushy, and the ham meltingly tender.
Remove the ham from the pan to a plate or chopping board, peel off the rind and shred the flesh off the bone using a fork. Add this back to the pan, and season to taste salt n pepper
Notes
This soup can be made chunky or you can blend if prefer smooth
*remember that the stock might be quite salty already from the ham*
Adding lentils to the pan makes it thicker
Serve in warm bowls dressed with chopped parsley. With chunky slices of bread or crusty bread rolls
The soup can be successfully frozen and reheated (it sets thickly as it cools, so reheat gently, stirring with a wooden spoon).
Prep Time: 10 minutes*remember that the stock might be quite salty already from the ham*
Adding lentils to the pan makes it thicker
Serve in warm bowls dressed with chopped parsley. With chunky slices of bread or crusty bread rolls
The soup can be successfully frozen and reheated (it sets thickly as it cools, so reheat gently, stirring with a wooden spoon).
Cook Time: 1 hours, 25 minutes
Total Time: 1 hours, 35 minutes
Number of Servings: 6
Yield: 6-8 servings
Style: European, UK and Ireland
My own variation Miso Soup
Suppose to used palette mouth cleanse but in our family we use it like use it for Keep warm and lunch time meal you have with rice and fish? Sometimes you skip rice and have mochi with it and Occassional fish in can.
Tastes good when your feeling down, also is good way to make people who feeling sad, feels you up, I used to make people in my family good. Its crowd pleaser for those who loves veggies.
Ingredients
Miso paste, Red, white, (I seen new kinds) depends on how much water, Normally half pot, because water from vegetables will add to pot.
Equipment:
ta da Sauce pan - if big one and you put like four ramen in it then you picked very good size for miso soup.
Ladle to spoon out ingredients and put in small bowl to taste.
2 claw tongs would work
Knife to cut all your vegetables
small bowl for tasting to soup stock. it can't be gritty, has be not to salty taste like clean palette taste ah taste.
Dashi 1 packet of type you like, add to before boil,
Carrots x 2
Roasted Potato(sliced, roasted color, both sides, no oil)(for decor)
Roasted Sweet Potato(")(for decor though)
Nappa cabbage, collard, spinach, swiss chards, leafy vegetable tastes goods in soups
Bean sprouts, onions,
Seaweed you can add miso that at very end.
Equipment:
ta da Sauce pan - if big one and you put like four ramen in it then you picked very good size for miso soup.
Ladle to spoon out ingredients and put in small bowl to taste.
2 claw tongs would work
Knife to cut all your vegetables
small bowl for tasting to soup stock. it can't be gritty, has be not to salty taste like clean palette taste ah taste.
Dashi 1 packet of type you like, add to before boil,
Carrots x 2
Roasted Potato(sliced, roasted color, both sides, no oil)(for decor)
Roasted Sweet Potato(")(for decor though)
Nappa cabbage, collard, spinach, swiss chards, leafy vegetable tastes goods in soups
Bean sprouts, onions,
Seaweed you can add miso that at very end.
Directions
1) [Why I say Roasted Sweet Potatoes, and Roasted Regular potatoes you don't want starch you want firm taste right so best toast or roast them up in oven or in pan so when cook then up in water they won't break down. For me we had the chopped sweet potato, and chopped potato and put in toaster oven and take it out put in boiling water that way stays firm but becomes soft not break down potato.]
2)Add water to pot, get to boil add dashi, then add sliced carrots, save for later for decor at end.
3.) cut up tofu, bite size they go quick in miso for some reason. *Nappa I only used little bit it. Some other variations I used Spinach and Collard, depending how I cut it prior or how received it, normally spinach you have sniff it spinach if still smells fresh use it, if smells like trash pick between good bits, my goats still love that stuff, even when going, I have no idea why. Collard when first purchase it, wash, cut, and bag it, but pre-cut strips you have cut it again find good bits aka Top bits.
4). I added miso by tongs because normally if add by ladle it would get stuck and make vegetable get wimpy or break down...Miso paste being administered should be done when soup is on either on low heat or off. Not so if your making soup for perfectionist...
5) heat up should be only because rewarming it be hot enough to add seaweed you sprinkle it in or not depends on other people you are serving. Or if small one pot for yourself its recommend you leave it out.
Sprinkle away in your own bowl stopping only when you feel like if you don't have seaweed you can always use those instant packet dry ones and use it until get one.
6) * You can if you put in refrigerator after eat it and enjoy it put in and have next day I recommend putting in microwave don't have it keep in pot. reheat it on low until steam and use the testing bowl see your preference of good enough.
for those who do have microwave if 55 seconds to 1 minute.
2)Add water to pot, get to boil add dashi, then add sliced carrots, save for later for decor at end.
3.) cut up tofu, bite size they go quick in miso for some reason. *Nappa I only used little bit it. Some other variations I used Spinach and Collard, depending how I cut it prior or how received it, normally spinach you have sniff it spinach if still smells fresh use it, if smells like trash pick between good bits, my goats still love that stuff, even when going, I have no idea why. Collard when first purchase it, wash, cut, and bag it, but pre-cut strips you have cut it again find good bits aka Top bits.
4). I added miso by tongs because normally if add by ladle it would get stuck and make vegetable get wimpy or break down...Miso paste being administered should be done when soup is on either on low heat or off. Not so if your making soup for perfectionist...
5) heat up should be only because rewarming it be hot enough to add seaweed you sprinkle it in or not depends on other people you are serving. Or if small one pot for yourself its recommend you leave it out.
Sprinkle away in your own bowl stopping only when you feel like if you don't have seaweed you can always use those instant packet dry ones and use it until get one.
6) * You can if you put in refrigerator after eat it and enjoy it put in and have next day I recommend putting in microwave don't have it keep in pot. reheat it on low until steam and use the testing bowl see your preference of good enough.
for those who do have microwave if 55 seconds to 1 minute.
Notes
Depending type equipment sometimes if family feeling eh so my mom normally makes big pot. So there we use big tall pot kind too..so that be one half pot water you have to taste test.
I realize I forgot something important.
Dashi or Bonito which ever tastes better, sometimes if your out of Dashi you can use Bonito flakes as quick thing to do but as I read some books they said that is no no.
I realized you just boil dried kelp and that is better anything.
Dashi is extract of these materials, bonito, sardines, kelp and all them don't have MSG. Mushroom stock kind has MSG.
MSG is linked with seizure and migraines so careful there.
Meat you have to change your recipe, minus the potatoes, put cabbage and possibly carrots so everything goes down. I recommend onions possibly cooked before but not to placed in soup just garnish individual bowls if want give it better taste to people add seaweed in just for bit prior to serving.
Reason no MSG its used as additional flavor enhancer its not needed. Why heck did we have Salt, and chefs for? It was used as flavor enhancer.en.wikipedia.org/wiki/Monosodium_glutamate Know your food.
Optional meat you can add to miso are:
FISH if frozen and fresh deboned or slightly blackened put in midway after you cook the vegetables.
Ham - you put in when you have vegetables it last longer
Bacon tastes really good,(slice it up chunks) especially uncooked, crispy variety makes taste good.
Chicken possible, boneless, to bone if you had BBQ slightly char you add it to your miso it not only add character to you soup it make people who eating your soup eat something out this world.
Beef (can't be ground) you can put steak or meet strips I found makes taste very beef stock
Prep Time: 5 minutesI realize I forgot something important.
Dashi or Bonito which ever tastes better, sometimes if your out of Dashi you can use Bonito flakes as quick thing to do but as I read some books they said that is no no.
I realized you just boil dried kelp and that is better anything.
Dashi is extract of these materials, bonito, sardines, kelp and all them don't have MSG. Mushroom stock kind has MSG.
MSG is linked with seizure and migraines so careful there.
Meat you have to change your recipe, minus the potatoes, put cabbage and possibly carrots so everything goes down. I recommend onions possibly cooked before but not to placed in soup just garnish individual bowls if want give it better taste to people add seaweed in just for bit prior to serving.
Reason no MSG its used as additional flavor enhancer its not needed. Why heck did we have Salt, and chefs for? It was used as flavor enhancer.en.wikipedia.org/wiki/Monosodium_glutamate Know your food.
Optional meat you can add to miso are:
FISH if frozen and fresh deboned or slightly blackened put in midway after you cook the vegetables.
Ham - you put in when you have vegetables it last longer
Bacon tastes really good,(slice it up chunks) especially uncooked, crispy variety makes taste good.
Chicken possible, boneless, to bone if you had BBQ slightly char you add it to your miso it not only add character to you soup it make people who eating your soup eat something out this world.
Beef (can't be ground) you can put steak or meet strips I found makes taste very beef stock
Cook Time: 20 minutes
Total Time: 25 minutes
Number of Servings: 5
Yield: 7 servings on normal day
Style: American, West Coast
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