Rainy Day Recipes: A Cookbook to Make Those Rainy Days More Enjoyable [2 ed.]

Table of contents :
Table of Contents
October’s Sweet Potato Soup
Yummy Sweet Potato Soup
All-in-One Meal Potato Soup
Snowy Night Muenster Potato Soup
Spring’s Sprung Carrot & Potato Soup
Yukon Au Gratin Potato Soup
Winter Friendly Potato Soup
Potato Soup Irish Style
French Mussel Soup
Creamy Jalapeño Soup
San Francisco Style Mussels Soup
Favorite Italian Mussels Stew
Classy Mussels Soup
Algerian Lamb Soup
Lamb Chili
Easy Lamb Korma
Spicy Lamb Curry
Arabian Okra Stew
Chowder 101
Baton Rouge Scallop Soup
Louisiana Style Seafood Hot Pot
Brazilian Tilapia Fish Stew
Bean Soup
Tofu Mushroom Soup
Udon Soup
Onion Soup
Tofu and Miso
Jap Chae
Seaweed Soup
Kimchee Jigeh
Miso
Doenjang Chigae
Pine Nut Rice Soup
Shrimp Rice Soup
Seaweed Soup II
Tak Toritang
Soon Du Bu Jigae
Chicken Stew
Filipino Oxtail Stew
Salmon Stew
Picadillo Filipino
Fish Sinigang
Sinigang Na Baka
Filipino Chicken Stew
Tofu Soup
Taiwanese Corn Soup
Asian Corn Soup Cream Style
Easy Egg and Pea Soup
Bamboo Rice Soup
Potato Soup
Suan La Dofu Tang
Chi Tan T'ang
Sweet and Spicy Tofu Soup
Easy Wonton Soup

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Rainy Day Recipes A Cookbook to Make Those Rainy Days More Enjoyable

By BookSumo Press All rights reserved

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Table of Contents October’s Sweet Potato Soup 7 Yummy Sweet Potato Soup 8 All-in-One Meal Potato Soup 9 Snowy Night Muenster Potato Soup 12 Spring’s Sprung Carrot & Potato Soup 13 Yukon Au Gratin Potato Soup 14 Winter Friendly Potato Soup 15 Potato Soup Irish Style 16 French Mussel Soup 17 Creamy Jalapeño Soup 18 San Francisco Style Mussels Soup 19 Favorite Italian Mussels Stew 20 Classy Mussels Soup 21 Algerian Lamb Soup 22 Lamb Chili 23 Easy Lamb Korma 26 Spicy Lamb Curry 27 Arabian Okra Stew 28 Chowder 101 29

Baton Rouge Scallop Soup 30 Louisiana Style Seafood Hot Pot 31 Brazilian Tilapia Fish Stew 32 Bean Soup 33 Tofu Mushroom Soup 34 Udon Soup 35 Onion Soup 36 Tofu and Miso 37 Jap Chae 40 Seaweed Soup 41 Kimchee Jigeh 42 Miso 43 Doenjang Chigae 44 Pine Nut Rice Soup 45 Shrimp Rice Soup 46 Seaweed Soup II 47 Tak Toritang 48 Soon Du Bu Jigae 49 Chicken Stew 52 Filipino Oxtail Stew 53

Salmon Stew 54 Picadillo Filipino 55 Fish Sinigang 56 Sinigang Na Baka 57 Filipino Chicken Stew 58 Tofu Soup 59 Taiwanese Corn Soup 62 Asian Corn Soup Cream Style 63 Easy Egg and Pea Soup 64 Bamboo Rice Soup 65 Potato Soup 66 Suan La Dofu Tang 67 Chi Tan T'ang 68 Sweet and Spicy Tofu Soup 69 Easy Wonton Soup 70

October’s

Sweet Potato Soup

Prep Time: 20 mins Total Time: 1 hr 10 mins Servings per Recipe: 8 Calories 226 kcal Fat 8.5 g Carbohydrates 34.5g Protein 3.6 g Cholesterol 6 mg Sodium 337 mg

Ingredients 3 tbsp extra-virgin olive oil 1 C. diced onion 1 tbsp minced garlic 1 quart vegetable broth 2 1/2 lb. sweet potatoes, peeled and cubed 10 slices nickel-sized slices fresh ginger 1 tbsp finely chopped cilantro

1/2 tsp ground cumin 1/2 tsp cayenne pepper salt and ground black pepper to taste 1/2 C. sour cream

Directions 1. In a large pan, heat the oil on medium-high heat and sauté the onion for about 5 minutes. 2. Add garlic and sauté for about 2-3 minutes. 3. Stir in the vegetable broth, sweet potatoes, ginger, cilantro, cumin, cayenne pepper, salt and ground black pepper and bring to a boil. 4. Reduce the heat and simmer for about 30 minutes. 5. Remove the pan from the heat and with an immersion blender, blend till smooth. 6. Season with the salt and ground black pepper. 7. Serve with the topping of a dollop of the sour cream..

October’s Sweet Potato Soup

7

YUMMY

Sweet Potato Soup

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 4 Calories 391 kcal Fat 14.4 g Carbohydrates 39.4g Protein 25.6 g Cholesterol 82 mg Sodium 1073 mg

Ingredients 2 sweet potatoes, peeled and cubed 2 tbsp butter 1 tbsp all-purpose flour 1 (1/4 inch thick) slice fresh ginger 1 1/2 C. vegetable broth 1 tbsp brown sugar 1/2 tsp ground nutmeg 1 cinnamon stick

1 C. milk 1 lb. sea scallops 1 tsp kosher salt 1 tsp freshly ground black pepper 2 tbsp butter cayenne pepper

Directions 1. Arrange a steamer basket into a pan and fill with the water to just below the bottom of the steamer. Cover the pan and bring to a boil over high heat. 2. Add the sweet potatoes in steamer basket. Cover and steam for about 15-20 minutes. 3. Meanwhile, in a large pan, melt 2 tbsp of the butter on medium heat. 4. Stir in the flour and ginger slice. Cook, stirring continuously for about 2 to 3 minutes. 5. Add the vegetable broth, brown sugar, nutmeg, and cinnamon stick and beat till well combined. Bring to a simmer on medium-high heat beating continuously. 6. Reduce the heat to medium-low and simmer for about 10 minutes. Add the steamed sweet potatoes and simmer for about 5 minutes more. Remove from the heat and discard the cinnamon stick and ginger slice. Keep aside to cool slightly. In a blender, add the soup in batches and pulse till smooth. 7. Transfer the soup into a clean pan on low heat. Add the milk and cook till the mixture becomes hot.Meanwhile, season the scallops with the salt and pepper. 8. In a large skillet, melt the remaining 2 tbsp of the butter on medium heat and cook the scallops for about 3 minutes. Place the soup into 4 bowls and top with the scallops. 9. Serve with a sprinkling of a little cayenne pepper. 8

Yummy Sweet Potato Soup

All-in-One

Meal Potato Soup

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 12 Calories 144 kcal Fat 2.6 g Carbohydrates 19.7g Protein 12.4 g Cholesterol 86 mg Sodium 514 mg

Ingredients 1 tbsp olive oil 1 red onion, chopped 1/2 tsp minced garlic 4 C. vegetable stock 4 C. corn 2 C. peeled and diced sweet potatoes 1 (10 oz.) can diced tomatoes with green chili peppers (such as RO*TEL(R)) 1 C. salsa

2 tsp chili powder 1 tsp ground cumin salt and ground black pepper to taste 1 1/2 lb. peeled medium shrimp 4 green onions, chopped

Directions 1. In a large pan, heat the oil on medium heat and sauté the onion for about 10 minutes. 2. Add the vegetable broth, corn, sweet potatoes diced tomatoes with green chili peppers, salsa, chili powder, cumin, salt and pepper and bring to a boil. 3. Boil for about 5 minutes. 4. Stir in the shrimp and again bring to a boil. 5. Reduce the heat to medium and simmer for about 10 minutes. 6. Stir in the green onion and season with the salt and pepper.

All-in-One Meal Potato Soup

9

SNOWY NIGHT

Muenster Potato Soup

Prep Time: 5 mins Total Time: 45 mins Servings per Recipe: 6 Calories 611 kcal Fat 27.1 g Carbohydrates 68.4g Protein 25.4 g Cholesterol 135 mg Sodium 359 mg

Ingredients 4 tbsp margarine 1 tsp paprika 2 small onion, chopped 4 C. water 10 potatoes, diced 2 C. half-and-half cream 1/2 lb. cod fillets, cubed

2 eggs, lightly beaten 1 1/2 C. shredded Muenster cheese salt to taste

Directions 1. 2. 3. 4. 5. 6. 7. 8.

12

In a large pan, melt the margarine and sauté the onion and paprika till tender. Add the water and bring it to the boil. Add the potatoes and simmer gently till the potatoes are almost done. Add the cream and fish and cook, stirring occasionally till the potatoes begin to fall apart. Add a little of the potato mixture into the beaten eggs and mix well. Stir the egg mixture into the soup. Remove from the heat and stir in the cheese. Adjust the seasoning and serve immediately.

Snowy Night Muenster Potato Soup

Spring’s

Sprung Carrot & Potato Soup

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 5 Calories 466 kcal Fat 21.5 g Carbohydrates 51g Protein 18.7 g Cholesterol 45 mg Sodium 1275 mg

Ingredients 5 potatoes, peeled and cubed 1 small carrot, finely chopped 1/2 stalk celery, finely chopped 1 1/2 C. water 1 tsp salt 2 1/2 C. milk 3 tbsp margarine, melted

3 tbsp all-purpose flour 1 1/2 tsp steak seasoning 1 tsp ground black pepper 2 C. shredded four-cheese blend

Directions 1. 2. 3. 4. 5. 6. 7. 8.

In a large pan, mix together the potatoes, carrot, celery, water and salt and bring to a boil. Reduce the heat and simmer, covered for about 15-20 minutes. Stir in the milk. In a small bowl, mix together the melted margarine, flour, steak seasoning and pepper. Stir in the soup and increase the heat to medium. Cook, stirring continuously till the mixture becomes thick and bubbly. Remove from the heat and stir in the cheese till melted. Remove from the heat and keep aside for about 5-10 minutes before serving.

Spring’s Sprung Carrot & Potato Soup

13

YUKON

Au Gratin Potato Soup

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 6 Calories 266 kcal Fat 16.2 g Carbohydrates 28.1g Protein 6.2 g Cholesterol 55 mg Sodium 874 mg

Ingredients 2 Yukon Gold potatoes, cubed 1 (5.5 oz.) package au gratin instant potato mix 1 (10.5 oz.) can condensed chicken broth

1 1/2 C. water 1 C. heavy cream

Directions 1. In a large pan, mix together the potatoes, au gratin potato mix, chicken broth and water on medium heat. 2. Cook, stirring occasionally for about 40 minutes. 3. Stir in the cream and cook till heated completely.

14

Yukon Au Gratin Potato Soup

Winter Friendly Potato Soup

Prep Time: 20 mins Total Time: 1 hr 5 mins Servings per Recipe: 6 Calories 362 kcal Fat 15.4 g Carbohydrates 45.7g Protein 11.6 g Cholesterol 48 mg Sodium 886 mg

Ingredients 2 tbsp butter 2 leeks, cleaned and chopped 1/2 C. chopped onion 6 potatoes, peeled and cubed 4 C. chicken broth 1 C. half-and-half 4 oz. shredded Cheddar cheese

1 tbsp chopped fresh parsley 1 tsp garlic powder salt and ground black pepper to taste

Directions 1. In a large pan, melt the butter on medium heat and sauté the onion and leeks for about 5 minutes. 2. Add the potatoes and chicken broth and simmer for about 20-25 minutes. 3. Add the half-and-half and simmer for about 15 minutes more. 4. Stir in the Cheddar cheese, parsley, garlic powder, salt and black pepper for about 5 minutes.

Winter Friendly Potato Soup

15

POTATO SOUP

Irish Style

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 8 Calories 358 kcal Fat 15.1 g Carbohydrates 39.4g Protein 16.8 g Cholesterol 48 mg Sodium 601 mg

Ingredients 1 (1 lb.) package turkey bacon 1 onion, chopped 1 C. celery, chopped 6 potatoes, scrubbed and cubed

salt and pepper to taste 2 (12 fluid oz.) cans evaporated milk

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

16

Heat a large skillet on medium-high heat and cook the bacon for about 10 minutes. Transfer the bacon onto a paper towel lined plate to drain and then crumble it. Heat the bacon grease on medium heat and cook the onion and celery till tender. Drain the excess grease and stir in the potatoes on medium-high heat. Add enough water to cover about 1 inch of the potatoes and bring to a boil. Reduce the heat to medium-low and simmer for about 15 minutes, stirring occasionally. Stir in the evaporated milk and cook till warmed completely. Season with the salt and pepper. Stir in the bacon just before serving.

Potato Soup Irish Style

French

Mussel Soup

Prep Time: 35 mins Total Time: 1 hr 10 mins Servings per Recipe: 6 Calories 205 kcal Fat 10.4 g Carbohydrates 9g Protein 9.7 g Cholesterol 27 mg Sodium 343 mg

Ingredients 2 lb. mussels, cleaned and debearded 1 1/4 C. white wine 1 1/2 C. water 3 tbsp butter 1 tbsp olive oil 1 onion, chopped 1 clove garlic, crushed 1 leek, bulb only, chopped 1/2 tsp fenugreek seeds, finely crushed 1 1/2 tbsp all-purpose flour

6 saffron threads 1 1/4 C. chicken broth 1 tbsp chopped fresh parsley salt and pepper to taste 2 tbsp whipping cream

Directions 1. In a small bowl, mix together saffron threads and 1 tbsp of the boiling water. 2. In a large pan, add the mussels, water and wine and cook, covered for about 6-7 minutes, shaking the pan occasionally. 3. Remove from the heat and discard any unopened mussels. 4. Through a fine sieve, strain the liquid and keep aside. 5. In a pan, melt the butter and oil and sauté the onion, fenugreek, leek and garlic for about 5 minutes. 6. Stir in the flour and cook for about 1 minute. 7. Add about 2 1/2 C. of the strained liquid, broth and saffron mixture and bring to a boil. 8. Simmer, covered for about 15 minutes. 9. Meanwhile remove the mussels from the shells, keeping 8 still in the shells. 10. Add all the mussels in the broth mixture with the remaining ingredients and cook for about 2-3 minutes. French Mussel Soup

17

CREAMY

Jalapeño Soup

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 6 Calories 644 kcal Fat 50.4 g Carbohydrates 9.6g Protein 38.9 g Cholesterol 159 mg Sodium 1273 mg

Ingredients 6 C. chicken broth 2 C. chopped celery 2 C. chopped onion 1 tsp garlic salt

2 lb. cubed Cheddar cheese 1 C. diced jalapeno chile pepper

Directions 1. In a large pan, mix together the onion, celery, garlic salt and broth on high heat and cook for about 10 minutes. 2. Remove everything from the heat and transfer everything to a blender with the cheese and pulse till smooth. 3. Place the soup mixture in the pan on medium heat. 4. Stir in the jalapeño peppers and cook till heated completely.

18

Creamy Jalapeño Soup

San Francisco Style Mussels Soup

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 13 Calories 318 kcal Fat 12.9 g Carbohydrates 9.3g Protein 34.9 g Cholesterol 164 mg Sodium 755 mg

Ingredients 3/4 C. butter 2 onions, chopped 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 (14.5 oz.) cans stewed tomatoes 2 (14.5 oz.) cans chicken broth 2 bay leaves 1 tbsp dried basil 1/2 tsp dried thyme 1/2 tsp dried oregano

1 C. water 1 1/2 C. white wine 1 1/2 lb. large shrimp - peeled and deveined 1 1/2 lb. bay scallops 18 small clams 18 mussels, cleaned and debearded 1 1/2 C. crabmeat 1 1/2 lb. cod fillets, cubed

Directions 1. In a large soup pan, melt the butter on medium-low heat and cook the onions, parsley and garlic till tender, stirring occasionally. 2. Break the tomatoes in small pieces and add into pan with broth, wine, water, dried herbs and bay leaves. 3. Simmer, covered for about 30 minutes. 4. Stir in the seafood and bring to a boil. 5. Reduce the heat and simmer for about 5-7 minutes. 6. Serve hot alongside the warm crusty bread.

San Francisco Style Mussels Soup

19

FAVORITE

Italian Mussels Stew

Prep Time: 30 mins Total Time: 1 hr 40 mins Servings per Recipe: 10 Calories 775 kcal Fat 17.2 g Carbohydrates 80.5g Protein 72 g Cholesterol 1329 mg Sodium 1957 mg

Ingredients 3 tbsp olive oil 2 lb. sea scallops 2 lb. large shrimp, peeled and deveined 1 lb. calamari rings 24 mussels, cleaned and debearded 24 littleneck clams, scrubbed and rinsed 3 (14.5 oz.) cans crushed tomatoes 1 C. water 2 (6.5 oz.) cans chopped clams 1/4 C. olive oil

1 small yellow onion, chopped 2 tbsp red pepper flakes 1 tbsp chopped garlic 1 tsp dried oregano 1 tsp dried parsley 1 tsp salt 2 (16 oz.) packages linguine pasta

Directions 1. In a large skillet, heat 3 tbsp of the oil on medium heat and cook the shrimp, calamari rings and scallops for about 5 minutes. 2. In another pan of boiling water, cook the littleneck clams and mussels and cook for about 3 minutes. 3. Remove the mussels from the pan and rinse under hot water. 4. Add the canned clams, crushed tomatoes, onion, garlic, herbs, salt, 1/4 C. of the oil and water and bring to a boil. 5. Add the shrimp, calamari rings, scallops, littleneck clams and mussels and reduce the heat to low. 6. Simmer for about 1 hour. 7. During the last 10 minute cooking in a pan of lightly salted boiling water, cook the linguine for about 10 minutes. 8. Drain well. 9. Pour seafood mixture over sauce and serve. 20

Favorite Italian Mussels Stew

Classy

Mussels Soup

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 241.9 Fat 9.6g Cholesterol 33.6mg Sodium 566.5mg Carbohydrates 15.9g Protein 15.5g

Ingredients 30 fresh mussels ( scrub and debeard) 2 garlic cloves, crushed 1 onion, peeled and chopped 2 tbsp olive oil 2 tbsp parsley, chopped 1 tsp chopped fresh chili pepper 2 tbsp lemon juice

3/4 C. dry white wine 1 1/2 C. water 400 g crushed tomatoes with juice salt and black pepper

Directions 1. 2. 3. 4. 5. 6. 7. 8.

In a large pan, heat the oil and sauté the onion and garlic till tender. Stir in the chili pepper and parsley and sauté for about 1-2 minutes. Add the water, wine and lemon juice and increase the heat. Bring to a boil and reduce the heat to medium. Simmer, covered for about 5 minutes. Discard any unopened mussels. Discard the top shell from each mussel. Season with the salt and black pepper and remove from the heat.

Classy Mussels Soup

21

ALGERIAN

Lamb Soup

Prep Time: 15 mins Total Time: 2 hrs 45 mins Servings per Recipe: 6 Calories 467 kcal Fat 16.7 g Carbohydrates 50g Protein 29.4 g Cholesterol 116 mg Sodium 594 mg

Ingredients 1 lb cubed lamb meat 1 tsp ground turmeric 1 1/2 tsps ground black pepper 1 tsp ground cinnamon 1/4 tsp ground ginger 1/4 tsp ground cayenne pepper 2 tbsps margarine 3/4 C. diced celery 1 onion, diced 1 red onion, diced

1/2 C. diced fresh cilantro 1 (29 oz.) can diced tomatoes 7 C. water 3/4 C. green lentils 1 (15 oz.) can garbanzo beans, drained 4 oz. vermicelli pasta 2 eggs, beaten 1 lemon, juiced

Directions 1. Heat and stir the following in a saucepan for 7 mins: cilantro, lamb, onion, turmeric, celery, black pepper, butter, cayenne, cinnamon, and ginger. 2. Add in the tomatoes with juice, set the heat to low, and gently cook the mix for 17 more mins. 3. Now add in the water and lentils. 4. Stir everything then get it all boiling. 5. Once the mix is boiling place, place a lid on the pot, set the heat to low, and let the contents gently cook for 2 hrs. 6. Once 15 mins of cooking time is left increase the heat and add in the noodles and chickpeas. 7. Continue simmering everything for the remaining time then add in the eggs and lemon. 8. Cook everything for 3 more mins. 9. Enjoy. 22

Algerian Lamb Soup

Lamb Chili

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 571 kcal Fat 18.5 g Carbohydrates 65.1g Protein 40.1 g Cholesterol 76 mg Sodium 3049 mg

Ingredients 1 lb ground lamb 1/2 C. onion, diced 1 clove garlic, minced 2 (15 oz.) cans black beans, rinsed and drained 3 C. canned tomato sauce 1 (14.5 oz.) can diced tomatoes 1/2 (15 oz.) can refried black beans 1 (7 oz.) can diced green chilies

2 tbsps cocoa powder 1 1/2 tbsps chili powder 2 tsps ground cumin 1 cube chicken bouillon, crushed 1/2 tsp cayenne pepper

Directions 1. Stir fry your garlic, onions, and lamb for 9 mins then add in: cayenne, black beans, bouillon, tomato sauce, cumin, diced tomatoes, chili powder, refried beans, cocoa, and green chilies. 2. Let the mix simmer for 25 mins. 3. Enjoy.

Lamb Chili

23

EASY

Lamb Korma (Indian Style)

Prep Time: 10 mins Total Time: 1 hr 25 mins Servings per Recipe: 6 Calories 301 kcal Fat 13.8 g Carbohydrates 17.4g Protein 28.1 g Cholesterol 80 mg Sodium 102 mg

Ingredients 2 1/4 lbs cubed lamb meat 4 tsps olive oil, divided 1 brown onion, diced 1 red potato, peeled and cubed 1/2 C. curry powder 1/2 C. water

1/3 C. coconut milk 1/3 C. drained canned chickpeas (garbanzo beans)

Directions 1. Get a bowl, combine: lamb and 2 tsps of olive oil. 2. Stir the mix to evenly coat the meat. 3. Now begin to stir fry your onions in 2 tbsps of olive for 12 mins then shut the heat and add the potatoes. 4. Begin to fry your lamb in a separate pot 1/4 at a time for about 7 mins for each batch. 5. Place the lamb once it is browned with the potatoes. 6. Continue frying your lamb in this manner until all of it is cooked then add it with the potatoes. 7. Add the curry to the lamb and potatoes mix, stir everything, then heat it all for 2 mins. 8. Now pour in some water and get everything boiling. 9. Set the heat to low, place a lid on the pot, and let the contents cook for 50 mins. 10. Stir in the chickpeas and coconut milk and cook everything for about 7 more mins. 11. Enjoy.

26

Easy Lamb Korma

Spicy

Lamb Curry

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 6 Calories 453 kcal Fat 30.4 g Carbohydrates 20.5g Protein 25.6 g Cholesterol 90 mg Sodium 90 mg

Ingredients 1/4 C. cooking oil 3 pods green cardamom 1 pod black cardamom 2 bay leaves 1 cinnamon stick 6 large onions, sliced thin 6 cloves garlic 1 (1/2 inch) piece fresh ginger root, peeled and julienned 2 tsps Kashmiri red chili powder 1 tsp ground cumin

1/2 tsp ground turmeric salt, to taste 2 tomatoes, pureed 2 lbs lamb chops, rinsed and patted dry 2 tbsps water 3 green chili peppers, halved lengthwise 1/4 C. cilantro leaves, for garnish

Directions 1. Stir fry the following in hot oil until fragrant: cinnamon stick, green and black cardamom, and bay leaves. 2. Now add in the ginger, garlic, and onions. 3. Set the heat to low and continue frying the contents until the onions are brown. 4. Now add your salt, chili powder, cumin, and turmeric. 5. Stir the mix then add in the tomatoes and continue cooking everything for 7 more mins. 6. Add the lamb into the pot and turn up the heat to a medium level. Stir fry everything for about 22 mins then add the some water over everything (only a small amount). 7. Place a lid on the pot and cook the mix for 17 more mins. Take off the cover and add the cilantro and chili peppers. 8. Turn up the heat to a high level and fry the contents for 4 more mins. 9. Enjoy. Spicy Lamb Curry

27

ARABIAN

Okra Stew

Prep Time: 20 mins Total Time: 2 hrs 20 mins Servings per Recipe: 8 Calories 262 kcal Fat 8.3 g Carbohydrates 22.6g Protein 21.6 g Cholesterol 53 mg Sodium 827 mg

Ingredients 2 tbsps vegetable oil 2 large onions, diced salt and ground black pepper to taste 2 lbs cubed lamb stew meat 3 tbsps ground cinnamon 1 1/2 tsps ground cumin 1 1/2 tsps ground coriander 1 1/2 tbsps garlic paste

5 (14.5 oz.) cans canned diced tomatoes, drained 1 1/2 tbsps tomato paste 2 beef bouillon cubes 4 C. boiling water 2 lbs frozen sliced okra

Directions 1. 2. 3. 4. 5. 6.

Stir fry your onions in veggie oil for a few mins then add in some pepper and salt. Continue frying the onions for 8 more mins until they are browned. Now combine in: the garlic paste, lamb, coriander, cumin, and cinnamon. Let this mix fry for about 12 mins until the lamb is browned. Now add in the tomato paste, and diced tomatoes and fry everything for 7 more mins. At the same time get a bowl and combine your 4 C. of boiling water with your bouillon cubes. 7. Make sure the cubes and water are smoothly combined then add the broth to the lamb with the okra as well. 8. Make sure the okra is submerged in water if not add some more then place a lid on the pot and gently boil everything for 35 mins. 9. Stir the mix at least 3 mins. 10. Now take off the cover and let the mix cook for 50 more mins. 11. Enjoy.

28

Arabian Okra Stew

Chowder 101

Prep Time: 15 mins Total Time: 6 hrs 50 mins Servings per Recipe: 8 Calories 339 kcal Fat 14.6 g Carbohydrates 38.4g Protein 15.3 g Cholesterol 112 mg Sodium 849 mg

Ingredients 4 C. chicken broth 4 potatoes, cut into cubes 1 (14 oz.) can whole kernel corn, drained 1 onion, chopped 1/4 C. flour 1 C. heavy whipping cream 1/2 lb. sea scallops

1/2 lb. peeled, deveined, and cooked shrimp 1/4 C. dry potato flakes 1/4 tsp garlic pepper 1 pinch salt

Directions 1. 2. 3. 4. 5.

In a slow cooker, mix together the broth, potatoes, corn, onion and flour. Set the slow cooker on Low and cook, covered for about 6 hours. Uncover and stir in the cream, scallops, shrimp, potato flakes and garlic pepper. Set the slow cooker on High and cook, covered for about 35-45 minutes. Season with the salt and serve.

Chowder 101

29

BATON ROUGE

Scallop Soup

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 355 kcal Fat 9.5 g Carbohydrates 32.7g Protein 37.1 g Cholesterol 91 mg Sodium 1398 mg

Ingredients 1 (16 oz.) package mixed frozen vegetables ( broccoli, corn, red pepper) 2 tbsp butter 3/4 C. chopped onion 1 clove garlic, minced 1 (4 oz.) package sliced fresh mushrooms 1 tbsp Cajun seasoning 2 tbsp all-purpose flour

1 1/2 C. milk 1 lb. scallops - rinsed, drained, and cut in half 1 tsp salt 1/8 tsp ground black pepper

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

30

In a large pan, add the mixed vegetables and enough water to cover and bring to a boil. Cook for about 5 minutes. Drain and keep aside. In a soup pan, melt the butter on medium-low heat and sauté the onion, garlic, mushrooms and Cajun seasoning for about 5 minutes. Add the flour, stirring continuously. Add the milk and cook, stirring till thickened. Add the scallops, salt, and pepper and cook for about 5-7 minutes. Fold the vegetables into the mixture and cook for about 2-3 minutes. Serve immediately.

Baton Rouge Scallop Soup

Louisiana Style

Seafood Hot Pot

Prep Time: 30 mins Total Time: 1 hr 10 mins Servings per Recipe: 6 Calories 328 kcal Fat 10 g Carbohydrates 11.8g Protein 47.2 g Cholesterol 224 mg Sodium 1019 mg

Ingredients 3/4 tsp dried oregano 1/2 tsp salt 1/2 tsp ground white pepper 1/2 tsp ground black pepper 1/2 tsp cayenne pepper 1/2 tsp dried thyme leaves 1/2 tsp dried sweet basil 1/4 C. butter 1 C. peeled chopped tomato 3/4 C. chopped onion 3/4 C. chopped celery 3/4 C. chopped green bell pepper 1 1/2 tsp minced garlic 1 1/4 C. chicken stock

1 C. canned tomato sauce 1 tsp white sugar 1/2 tsp hot pepper sauce (such as Tabasco(R)) 2 bay leaves 1 lb. peeled and deveined rock shrimp (thawed if frozen) 1 lb. bay scallops (thawed if frozen) 1 lb. haddock fillets (thawed if frozen) - cut into bite-size pieces

Directions 1. In a bowl, mix together the oregano, salt, white pepper, black pepper, cayenne pepper, thyme and basil and keep aside. 2. In a large Dutch oven, melt the butter on medium heat and cook the tomato, onion, celery, green bell pepper, and garlic for about 5 minutes. 3. Stir in the chicken stock, tomato sauce, sugar, hot pepper sauce and bay leaves. 4. Reduce the heat to low and bring to a gentle simmer. 5. Stir in the seasoning mix and simmer for about 20 minutes. 6. Gently stir in the rock shrimp, bay scallops, and haddock and bring to a simmer. 7. Cook for about 20 minutes. 8. Discard the bay leaves before serving. Louisiana Style Seafood Hot Pot

31

BRAZILIAN

Tilapia Fish Stew

Prep Time: 20 mins Total Time: 1 hr 5 mins Servings per Recipe: 6 Calories 359 kcal Fat 21.8 g Carbohydrates 15.6g Protein 27.4 g Cholesterol 42 mg Sodium 600 mg

Ingredients 3 tbsp lime juice 1 tbsp ground cumin 1 tbsp paprika 2 tsp minced garlic 1 tsp salt 1 tsp ground black pepper 1 1/2 lb. tilapia fillets, cut into chunks 2 tbsp olive oil 2 onions, chopped

4 large bell peppers, sliced 1 (16 oz.) can diced tomatoes, drained 1 (16 oz.) can coconut milk 1 bunch fresh cilantro, chopped

Directions 1. 2. 3. 4.

In a bowl, mix together the lime juice, cumin, paprika, garlic, salt and pepper. Add the tilapia and toss to coat well. Refrigerate, covered for at least 20 minutes up to 24 hours. In a large pan, heat the oil on medium-high heat and sauté the onions for about 1-2 minutes. 5. Reduce the heat to medium and place the bell peppers, tilapia, and diced tomatoes in the pan in the succeeding layers. 6. Place the coconut milk over the mixture and simmer, covered for about 15 minutes, stirring occasionally. 7. Stir in the cilantro and simmer till the tilapia and simmer for about 5-10 minutes.

32

Brazilian Tilapia Fish Stew

Bean

Soup

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 6 Calories 80 kcal Fat 2.7 g Carbohydrates 13.3g Protein 1.7 g Cholesterol 0 mg Sodium 788 mg

Ingredients 1 tbsp olive oil 3 C. onion, chopped 8 cloves garlic, chopped, divided 1 carrot, diced 3 tsp ground cumin 2 tsp salt 1 red bell pepper, diced

2 (15 oz.) cans black beans, drained and rinsed 1/2 C. water 1 C. orange juice 1 pinch cayenne pepper

Directions 1. In a large pan, heat the oil on medium heat and sauté the onion, half of the garlic, carrot, cumin and salt till the onion becomes tender. 2. Stir in the remaining garlic and red pepper and sauté till tender. 3. Add the beans, water, orange juice and cayenne pepper and mix. 4. Remove from the oven and keep aside to cool slightly. 5. In a blender, add the soup in batches and pulse till smooth. 6. Return the soup to the pan and simmer for about 10 minutes.

Bean Soup

33

TOFU

Mushroom Soup (豆腐のキノコのスープ)

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 2 Calories 100 kcal Carbohydrates 4.8 g Cholesterol 3 mg Fat 3.9 g Protein 11 g Sodium 1326 mg

Ingredients 3 cups prepared dashi stock 1/4 cup sliced shiitake mushrooms 1 tbsp miso paste 1 tbsp soy sauce

1/8 cup cubed soft tofu 1 green onion, diced

Directions 1. Get a saucepan. Add your stock, get it boiling. Once boiling add mushrooms and cook for 4 mins. 2. Get a bowl. Combine soy sauce and miso paste evenly. Mix this with your stock. 3. For 6 mins let broth cook. Add some diced green onion. 4. Enjoy.

34

Tofu Mushroom Soup

Udon

Soup (うどんスープ)

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 4 Calories 548 kcal Carbohydrates 53.4 g Cholesterol 206 mg Fat 17.2 g Protein 42.2 g Sodium 2491 mg

Ingredients 6 cups prepared dashi stock 1/4 pound chicken, cut into chunks 2 carrots, diced 1/3 cup soy sauce 3 tbsps mirin 1/2 tsp white sugar 1/3 tsp salt 2 (12 ounce) packages firm tofu, cubed

1/3 pound shiitake mushrooms, sliced 5 ribs and leaves of bok choy, diced 1 (9 ounce) package fresh udon noodles 4 eggs 2 leeks, diced

Directions 1. Get a sauce pan. Heat the following: salt, dashi stock, sugar, carrots, mirin, chicken, and soy sauce. Allow everything to lightly boil until your chicken is cooked fully (8 mins). 2. Mix in some bok choy, mushrooms, and tofu. Let everything continue simmering for 6 mins. 3. Add your noodles and cook for 5 more mins. Finally add leeks. 4. Take your eggs and crack them over the soup. Let the soup cook for 5 mins until eggs are done. 5. Enjoy.

Udon Soup

35

ONION

Soup (オニオンスープ)

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 6 Calories 25 kcal Carbohydrates 4.4 g Cholesterol 1 mg Fat 0.2 g Protein 1.4 g Sodium 257 mg

Ingredients 1/2 stalk celery, diced 1 small onion, diced 1/2 carrot, diced 1 tsp grated fresh ginger root 1/4 tsp minced fresh garlic 2 tbsps chicken stock 3 tsps beef bouillon granules

1 cup chopped fresh shiitake mushrooms 2 quarts water 1 cup baby Portobello mushrooms, sliced 1 tbsp minced fresh chives

Directions 1. Get a saucepan with high heat. Get the following items boiling before continuing: water, celery, beef bouillon, onion, chicken stock, carrots, half of the mushrooms, ginger, and garlic. 2. Put a lid on the boiling contents. Set heat to a medium level. Let the contents lightly boil for 45 mins. 3. Get another saucepan. Put the other half of mushrooms in it. Once the first pot has been cooking for 45 mins. Strain soup into the pot with uncooked mushrooms. 4. Throw away anything left from the straining. 5. Garnish with chives when served. 6. Enjoy.

36

Onion Soup

Tofu

and Miso (豆腐みそ)

Prep Time: 15 mins Total Time: 17 mins Servings per Recipe: 6 Calories 82 kcal Carbohydrates 4.6 g Cholesterol 6 mg Fat 4.5 g Protein 7.4 g Sodium 358 mg

Ingredients 2 tbsps sesame seeds 1/2 cup dried Asian-style whole sardines 2 1/2 tbsps red miso paste 1/2 cup boiling water 1 (16 ounce) package silken tofu, cubed

4 green onions, thinly sliced crushed red pepper flakes

Directions 1. Get a skillet and fry sesame seeds until aromatic for 3 mins. 2. Get a pan and begin to boil water. 3. Get a food processor and combine dried sardines and sesame seeds. Process into a powder. 4. Put sesame and sardines in a bowl and combine miso. Combine in your boiling water (1/2 cup) from earlier and mix until creamy. 5. Finally combine your tofu red pepper, and green onions. 6. Enjoy.

Tofu and Miso

37

JAP CHAE

(Korean Glass Noodles)

Prep Time: 15 mins Total Time: 20 mins Servings per Recipe: 4 Calories 363 kcal Carbohydrates 65.2 g Cholesterol 0 mg Fat 10.7 g Protein 1.9 g Sodium 1073 mg

Ingredients 1 pkg. (8 serving size) sweet potato vermicelli half cup reduced-sodium soy sauce 1/4 cup brown sugar half cup boiling water

three tbsps. vegetable oil 1 tsp. toasted sesame seeds

Directions 1. Cover the vermicelli with hot water after cutting it into small pieces for 10 minutes and add a mixture of soy sauce, boiling water, and brown sugar into it. 2. Cook this mixture in hot oil for about 5 minutes and just before serving, add noodles over it.

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Jap Chae

Seaweed

Prep Time: 15 mins

Soup

Total Time: 45 mins Servings per Recipe: 4 Calories 65 kcal Carbohydrates 1g Cholesterol 17 mg Fat 3.7 g Protein 6.8 g Sodium 940 mg

Ingredients 1 (1 ounce) package dried brown seaweed 1/4 lb. beef top sirloin, minced 2 tsps. sesame oil 1 half tbsps. soy sauce 1 tsp. salt, or to taste

6 cups water 1 tsp. minced garlic

Directions 1. Cover seaweed with water to get them soft and cut them into 2 inch pieces. 2. Cook beef, half tbsp. of soy sauce and some salt for about 1 minute in a saucepan over medium heat. 3. Now add seaweed and the remaining soy sauce and cook for another minute while stirring continuously. 4. Bring to boil after adding 2 cups of water and add garlic and the remaining water. 5. Cook this for 20 minutes and add salt before serving.

Seaweed Soup

41

KIMCHEE

Jigeh (Stew)

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 4 Calories 303 kcal Carbohydrates 10.6 g Cholesterol 59 mg Fat 24.1 g Protein 13.7 g Sodium 2064 mg

Ingredients 6 cups water three cups napa cabbage Kim Chee, brine reserved 2 cups cubed fully cooked luncheon meat (e.g. Spam)

three tbsps. chili powder salt, to taste ground black pepper, to taste

Directions 1. Take a large saucepan and combine water, kim chee, spam, pepper, chili powder, kim chee brine and salt. 2. Bring this mixture to boil and cook for about 20 minutes. 3. Serve.

42

Kimchee Jigeh

Miso

(Bean Curd Soup)

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 158 kcal Carbohydrates 21.6 g Cholesterol 0 mg Fat 4.1 g Protein 9.1 g Sodium 641 mg

Ingredients three half cups water three tbsps. denjang (Korean bean curd paste) 1 tbsp. garlic paste half tbsp. dashi granules half tbsp. gochujang (Korean hot pepper paste) 1 zucchini, cubed

1 potato, peeled and cubed 1/4 lb. fresh mushrooms, quartered 1 onion, chopped 1 (12 ounce) package soft tofu, sliced

Directions 1. Combine water, denjang, garlic paste, dashi and gochujang in saucepan over medium heat and let it boil for 2 minutes. 2. Now add zucchini, potato, onions and mushrooms, and cook for another 7 minutes. 3. Now add tofu and cook until tender.

Miso

43

DOENJANG

Chigae (Bean Tofu Soup)

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 6 Calories 59 kcal Carbohydrates 5g Cholesterol 0 mg Fat 2.7 g Protein 4.9 g Sodium 378 mg

Ingredients three cups vegetable stock three cups water 2 cloves garlic, coarsely chopped 2 tbsps. Korean soy bean paste (doenjang) 4 green onions, chopped 1 zucchini, halved and cut into 1/2inch slices

half (16 ounce) package firm tofu, drained and cubed 1 jalapeno pepper, sliced

Directions 1. Add garlic and soy bean paste into boiled vegetable stock stirring regularly to dissolve. 2. Now add green onion, tofu, jalapeno and zucchini, and cook for 15 minutes at low heat. 3. Serve.

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Doenjang Chigae

Pine Nut

Prep Time: 10 mins

Rice Soup

Total Time: 20 mins Servings per Recipe: 6 Calories 275 kcal Carbohydrates 37 g Cholesterol 0 mg Fat 12.5 g Protein 7.8 g Sodium 2 mg

Ingredients 1 cup pine nuts 2 cups cooked long-grain white rice 6 cups water 1 tbsp. pine nuts 1 cup dates, pitted and chopped

half tsp. white sugar salt to taste

Directions 1. 2. 3. 4. 5.

Blend rice, 1 cup pine nuts, and 2 glass of water in a blender. Add 4 cups of water and this pine nut mixture into saucepan, and bring it to boil. Cook for 10 minutes at low heat while stirring regularly to prevent it from burning. Garnish with sliced dates and more pine nuts. Serve.

Pine Nut Rice Soup

45

SHRIMP

Rice Soup

Prep Time: 2 hrs Total Time: 2 hrs 20 mins Servings per Recipe: 4 Calories 586 kcal Carbohydrates 99.6 g Cholesterol 128 mg Fat 6.8 g Protein 25.9 g Sodium 131 mg

Ingredients 2 cups white rice 9 ounces shelled and deveined shrimp 1 tbsp. sesame oil 1 tbsp. rice wine

12 cups water salt to taste

Directions 1. Let the rice stand for about 2 hours after rinsing it. 2. Fry shrimp and rice wine in hot oil in a saucepan over medium heat and add rice cook for 1 minute. 3. Pour some water into the saucepan and when the mixture is thick, turn the heat down to low and cook for another 10-15 minutes. 4. Serve.

46

Shrimp Rice Soup

Seaweed

Prep Time: 10 mins

Soup II

Total Time: 40 mins Servings per Recipe: 4 Calories 376 kcal Carbohydrates 21.4 g Cholesterol 69 mg Fat 21.9 g Protein 20.6 g Sodium 1249 mg

Ingredients 1 ounce dried wakame (brown) seaweed 2 tsps. sesame oil half cup extra-lean ground beef 1 tsp. salt, or to taste 1 half tbsps. soy sauce

1 tsp. minced garlic 7 cups water

Directions 1. Let the seaweed stand in water for about 15 minutes to get soft, drain the water, and cut it into 2 inch pieces. 2. Cook beef, 1/3 cup soy sauce and add some salt in hot oil in a saucepan over medium heat for about 4 minutes and add seaweed and the soy sauce that is left. 3. Cook for another minute and add garlic and some water. 4. Bring water to boil and lower the heat down to low and cook for another 15 minutes. 5. Serve.

Seaweed Soup II

47

TAK TORITANG

(Potato and Chicken)

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 4 Calories 447 kcal Fat 14.1 g Carbohydrates 54.7g Protein 25.7 g Cholesterol 60 mg Sodium 1994 mg

Ingredients 2 1/2 lbs chicken drumettes 2 large potatoes, cut into large chunks 2 carrots, cut into 2 inch pieces 1 large onion, cut into 8 pieces 4 cloves garlic, crushed 1/4 C. water

1/2 C. soy sauce 2 tbsps white sugar 3 tbsps hot pepper paste

Directions 1. Get the following boiling in a big pot: hot pepper paste, potatoes, sugar, carrots, soy sauce, water, onions, and garlic. 2. Once it is all boiling set the heat to its lowest level and cook the mix for 50 mins. 3. At this point the liquid should be thick. 4. Enjoy.

48

Tak Toritang

Soon Du Bu

Prep Time: 5 mins

Jigae (Tofu Stew)

Total Time: 20 mins Servings per Recipe: 2 Calories 242 kcal Fat 16.5 g Carbohydrates 7g Protein 20 g Cholesterol 99 mg Sodium 415 mg

Ingredients 1 tsp vegetable oil 1 tsp Korean chile powder 2 tbsps ground beef (optional) 1 tbsp Korean soy bean paste (doenjang) 1 C. water salt and pepper to taste 1 (12 oz.) package Korean soon tofu or soft tofu, drained and sliced

1 egg 1 tsp sesame seeds 1 green onion, diced

Directions 1. Stir fry your beef and chili powder in veggie oil until the beef is fully d1 then add the bean paste and stir. 2. Now add in the water and get everything boiling before adding in some pepper and salt. 3. Once the mix is boiling add in your tofu and cook the contents for 4 mins. 4. Shut the heat and crack your egg into the soup. 5. Stir everything and let the egg poach before adding a garnishing of green onions and sesame seeds. 6. Enjoy..

Soon Du Bu Jigae

49

CHICKEN

Stew

Prep Time: 20 mins Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 896 kcal Fat 69.1 g Carbohydrates 136.1g Protein 33.4 g Cholesterol 121 mg Sodium 1111 mg

Ingredients 1 1/2 C. water 1/4 C. soy sauce 2 tbsps rice wine 2 tbsps Korean red chili pepper paste (gochujang) 2 tbsps Korean red chili pepper flakes (gochugaru) 1 tbsp honey 1 tbsp white sugar 1 pinch ground black pepper 3 lbs bone-in chicken pieces, trimmed of fat and cut into small pieces

10 oz. potatoes, cut into large chunks 2 carrots, cut into large chunks 1/2 large onion, cut into large chunks 4 large garlic cloves, or more to taste 2 slices fresh ginger, or more to taste 2 scallions, cut into 2-inch lengths 1 tbsp sesame oil 1 tsp sesame seeds

Directions 1. Get the following boiling in a big pot: chicken, water, black pepper, soy sauce, sugar, wine, honey, pepper paste, and pepper flakes. 2. Once everything is boiling set the heat to low and place a lid on the pot. 3. Let the contents cook for 17 mins. 4. Add in: ginger, potatoes, garlic, carrots, and onions and cook the mix for 17 more mins. 5. Take off the lid and continue cooking for 12 more mins. 6. Now add in some sesame seeds, scallions, and sesame oil. 7. Enjoy.

52

Chicken Stew

Filipino

Oxtail Stew

Prep Time: 2 hrs 20 mins Total Time: 2 hrs 35 mins Servings per Recipe: 6 Calories 395 kcal Carbohydrates 14.9 g Cholesterol 125 mg Fat 21 g Protein 40.1 g Sodium 683 mg

Ingredients 1 1/2 pounds beef oxtail, cut into pieces 1 large onion, quartered 2 cloves garlic, chopped 1 tsp salt 1/2 tsp ground black pepper, or to taste 1 large eggplant, cut into 2-inch chunks 1/2 head bok choy, cut into 1-inch pieces

1/2 pound fresh green beans, trimmed and snapped into 2-inch pieces 1/4 cup peanut butter, or as needed to thicken sauce

Directions 1. Bring the mixture of oxtail pieces, pepper, garlic and salt to boil in water before cooking it for two hours over medium heat. 2. Now add eggplant, green beans and bok choy into this mixture before cooking it for another 20 minutes or until the vegetables you just added are tender. 3. Add a mixture of peanut butter and some broth into the stew just before you serve it..

Filipino Oxtail Stew

53

SALMON

Stew (Abalos Style)

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 223 kcal Carbohydrates 4.8 g Cholesterol 45 mg Fat 11 g Protein 24.9 g Sodium 466 mg

Ingredients 1 tbsp olive oil 4 cloves garlic, minced 1 onion, diced 1 tomato, diced 1 (14.75 ounce) can pink salmon 2 1/2 cups water

bay leaf (optional) salt and ground black pepper to taste 1 tsp fish sauce (optional)

Directions 1. Cook onion and garlic in hot oil for about 5 minutes before adding tomato and salmon into it. 2. Cook for another 3 minutes and then add water, fish sauce, bay leaf, salt and pepper. 3. Cover the skillet and cook for 20 minutes. 4. Serve.

54

Salmon Stew

Picadillo

Filipino (Hamburger Abalos Soup)

Prep Time: 20 mins Total Time: 1 hr 5 mins Servings per Recipe: 6 Calories 233 kcal Carbohydrates 16.9 g Cholesterol 46 mg Fat 11.5 g Protein 15.4 g Sodium 862 mg

Ingredients 1 tbsp cooking oil 1 onion, diced 4 cloves garlic, minced 1 large tomato, diced 1 pound ground beef 4 cups water 1 large potato, diced

2 tbsps beef bouillon 2 tbsps fish sauce salt and pepper to taste

Directions 1. Cook onions and garlic in hot oil over medium heat until tender add tomatoes and cook for another 3 minutes. 2. Now add ground beef and cook for about 5 more minutes or until the color has turned brown. 3. Add potato, fish sauce, pepper, beef bouillon, water and some salt into the pan and cook at low heat for 30 minutes while stirring regularly. 4. Serve.

Picadillo Filipino

55

FISH

Sinigang (Tilapia)

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 10 Calories 112 kcal Carbohydrates 13.4 g Cholesterol 21 mg Fat 1g Protein 13.1 g Sodium 63 mg

Ingredients 1/2 pound tilapia fillets, cut into chunks 1 small head bok choy, chopped 2 medium tomatoes, cut into chunks 1 cup thinly sliced daikon radish 1/4 cup tamarind paste

3 cups water 2 dried red chile peppers(optional)

Directions 1. Combine tilapia, radish, tomatoes, mixture of tamarind paste and water, chili peppers and bok choy. 2. Bring the mixture to boil and cook for 5 minutes to get fish tender. 3. Serve in appropriate bowls.

56

Fish Sinigang

Sinigang

Na Baka (Beef Based Veggie Soup)

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 6 Calories 304 kcal Carbohydrates 15 g Cholesterol 51 mg Fat 19.7 g Protein 17.8 g Sodium 1405 mg

Ingredients 2 tbsps canola oil 1 large onion, chopped 2 cloves garlic, chopped 1 pound beef stew meat, cut into 1 inch cubes 1 quart water 2 large tomatoes, diced 1/2 pound fresh green beans, rinsed and trimmed

1/2 medium head bok choy, cut into 1 1/2 inch strips 1 head fresh broccoli, cut into bite size pieces 1 (1.41 ounce) package tamarind soup base

Directions 1. 2. 3. 4. 5.

Cook onion and garlic in hot oil and then add beef to get it brown. Now add some water and bring it to a boil. Turn the heat down to medium and cook for 30 minutes. Cook for another 10 minutes after adding tomatoes and green beans. Now add tamarind soup mix, bok choy and some broccoli into the mix and cook for 10 more minutes to get everything tender.

Sinigang Na Baka

57

FILIPINO

Chicken Stew

Prep Time: 25 mins Total Time: 1 hr 15 mins Servings per Recipe: 8 Calories 554 kcal Carbohydrates 28.4 g Cholesterol 57 mg Fat 32.3 g Protein 28.4 g Sodium 645 mg

Ingredients 2 tbsps sesame oil 2 pounds boneless chicken pieces, cut into strips 2 tbsps fresh lemon juice 2 tbsps soy sauce 2 (15 ounce) cans coconut milk 1/4 cup red curry paste 1/4 cup flour 2 red bell peppers, chopped 1 sweet onion, chopped 1 red onion, chopped 2 cloves garlic, minced

2 large potatoes, cubed 2 (8 ounce) cans sliced bamboo shoots, drained 2 (8 ounce) cans sliced water chestnuts, drained 2 (8 ounce) cans baby corn, drained 1 (12 ounce) can sliced mushrooms, drained 1/4 cup chopped cilantro

Directions 1. Cook chicken, lemon juice, and soy sauce in hot sesame oil over medium heat for 5 minutes and in a bowl mix flour, coconut milk and curry paste, and add this mixture to the pan. 2. Now put bell pepper, red onion, garlic, potatoes, bamboo shoots, water chestnuts, sweet onion and mushrooms into the pan and cook at low heat for 45 minutes before adding cilantro and removing it from heat. 3. Serve

58

Filipino Chicken Stew

Tofu

Soup

Prep Time: 30 mins Total Time: 38 mins Servings per Recipe: 6 Calories 99 kcal Fat 5g Carbohydrates 4.5g Protein 9.6 g Cholesterol 43 mg Sodium 896 mg

Ingredients 1 tbsp vegetable oil 2 cloves garlic, minced 1 (1/2 inch) piece fresh ginger root, minced 6 oz. raw small shrimp, shelled and deveined 1 quart chicken stock 8 oz. tofu, diced small

1/3 C. frozen peas, thawed 1 tsp salt 1/2 tsp black pepper 1 tbsp cornstarch

Directions 1. 2. 3. 4. 5. 6.

Stir fry your ginger and garlic until aromatic, in hot oil then add the shrimp. Stir fry everything until the shrimp is fully done. Remove the shrimp from the pan and add in the stock. Get everything boiling then combine in: pepper, tofu, salt, and peas. Set the heat to low and let the mix simmer. Now add some water and cornstarch together then pour this mix into the simmering liquid. 7. Let everything continue to cook for 2 mins then add the shrimp back in and get it hot. 8. Enjoy.

Tofu Soup

59

TAIWANESE

Corn Soup

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 4 Calories 121 kcal Fat 1.9 g Carbohydrates 24.1g Protein 5g Cholesterol 48 mg Sodium 409 mg

Ingredients 1 (15 oz.) can cream style corn 1 (14.5 oz.) can low-sodium chicken broth 1 egg, beaten

1 tbsp cornstarch 2 tbsps water

Directions 1. 2. 3. 4. 5. 6.

62

Get the following boiling in a large pot: broth and cream corn. Get a bowl, combine: water and cornstarch. Mix the contents until smooth then add the mix with the boiling broth. Let the broth continue to cook for 4 mins then add the whisked eggs slowly. Stir the soup while adding in your eggs. Enjoy

Taiwanese Corn Soup

Asian

Corn Soup Cream Style

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 6 Calories 157 kcal Fat 3.3 g Carbohydrates 16.2g Protein 16 g Cholesterol 26 mg Sodium 1052 mg

Ingredients 1/2 lb skinless, boneless chicken breast meat - finely diced 1 tbsp sherry 1/4 tsp salt 2 egg whites 1 (14.75 oz.) can cream-style corn 4 C. chicken broth 2 tsps soy sauce

1/4 C. water 2 tbsps cornstarch 4 slices crisp cooked turkey bacon, crumbled

Directions 1. 2. 3. 4. 5. 6.

Get a bowl, combine: chicken, egg whites, sherry, and salt. Combine in the cream corn and continue mixing everything until it’s smooth. Now get the following boiling in a wok: soy sauce and chicken broth. Combine in the chicken mix and get everything boiling again. Now set the heat to low, and cook the soup for 5 mins while stirring. Combine some cornstarch and water then pour this mix into your boiling soup and keep stirring everything for 3 more mins. Then add in your bacon and serve. 7. Enjoy.

Asian Corn Soup Cream Style

63

EASY EGG

and Pea Soup

Prep Time: 2 mins Total Time: 15 mins Servings per Recipe: 6 Calories 35 kcal Fat 1.9 g Carbohydrates 2.5g Protein < 2.4 g Cholesterol 31 mg Sodium 639 mg

Ingredients 4 C. seasoned chicken broth 1/2 C. frozen green peas 1 egg, beaten

Directions 1. Get your peas and broth boiling. Then once the mix is boiling add in your whisked eggs gradually to form ribbons. 2. Then add in your green onions and serve. 3. Enjoy.

64

Easy Egg and Pea Soup

Bamboo

Rice Soup

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 6 Calories 295 kcal Fat 17 g Carbohydrates 24g Protein 10.6 g Cholesterol 60 mg Sodium 641 mg

Ingredients 3 oz. baby shrimp 3 oz. skinless, boneless chicken pieces cut into chunks 1 egg 4 tbsps cornstarch 4 C. vegetable oil for frying 3 C. chicken broth 1 oz. mushrooms, diced 2 tbsps diced water chestnuts

1/8 C. diced bamboo shoots 1/3 C. fresh green beans, cut into 1 inch pieces 1/2 tsp salt 1 tbsp sherry 2/3 C. uncooked white rice

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Get a bowl, combine: cornstarch, shrimp, egg, and chicken. Get 3 C. of oil hot in a frying pan then add the chicken mix. Fry the mix for 1 min then remove the oils. Now add everything to a large pot with: the green beans, broth, bamboo shoots, salt, mushrooms, sherry, and water chestnuts. Get everything boiling, set the heat to low, and let the mix gently cook. At the time same as the soup is simmering get 1 C. of oil hot and toast your rice in it until the kernels are browned. Combine the rice with the soup and let the mix cook until the rice is tender. Enjoy.

Bamboo Rice Soup

65

POTATO

Soup

Prep Time: 10 mins Total Time: 1 hr 55 mins Servings per Recipe: 3 Calories 255 kcal Fat 2.8 g Carbohydrates 47.2g Protein 11.6 g Cholesterol 19 mg Sodium 77 mg

Ingredients 3 potatoes, cubed 1 carrot, diced 1 turnip, diced 1 onion, diced 5 cloves garlic, minced

1 chicken leg salt and pepper to taste

Directions 1. 2. 3. 4.

Get the following boiling: water, potatoes, chicken, carrots, garlic, turnips, and onions. Once the mix is boiling, set the heat to a low level. Cook the mix for 50 mins then add some pepper and salt. Take out the chicken legs and remove their meat, once the chicken is cool enough to handle. 5. Place the meat back into the soup. Throw away the bones and skin. 6. Continue cooking the soup for 35 more mins. 7. Enjoy.

66

Potato Soup

Suan

La Dofu Tang (Tofu Soup)

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 2 Calories 256 kcal Fat 8.3 g Carbohydrates 25.5g Protein 21.2 g Cholesterol 93 mg Sodium 2390 mg

Ingredients 4 C. vegetable broth 1 (12 oz.) package silken tofu, diced 2 green onions, diced 1 eggs, beaten 1 portobello mushroom, halved and sliced 2 C. diced cabbage 1 tbsp Thai chile sauce

1 tbsp rice vinegar 3 tbsps soy sauce 1 tsp citric acid powder (optional)

Directions 1. Get your broth boiling then add the green onions and tofu. 2. Gradually pour in the whisked eggs to form long ribbons. Then combine in the cabbage and mushrooms. 3. Let the contents cook for 7 mins then shut the heat. 4. Add in your soy sauce, citric acid, vinegar, and chili sauce. 5. Enjoy.

Suan La Dofu Tang

67

CHI TAN

T'ang (Classical Egg Drop Soup)

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 6 Calories 62 kcal Fat 2.8 g Carbohydrates 4.7g Protein 4.5 g Cholesterol 94 mg Sodium 1872 mg

Ingredients 8 cubes chicken bouillon 6 C. hot water 2 tbsps cornstarch 2 tbsps soy sauce 3 tbsps distilled white vinegar

1 green onion, minced 3 eggs, beaten

Directions 1. 2. 3. 4. 5. 6. 7.

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Get a large pot and begin to heat some hot water and bouillon. Stir and heat the mix until the bouillon is completely dissolved. Now add in: the green onions, soy sauce, and vinegar. Get the mix boiling then set the heat to low. Slowly add in your whisked eggs while stirring. Once the eggs have set, shut the heat. Enjoy.

Chi Tan T'ang

Sweet and Spicy Tofu Soup

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 4 Calories 211 kcal Fat 12 g Carbohydrates 17.3g Protein 11.3 g Cholesterol 0 mg Sodium 243 mg

Ingredients 1 tbsp vegetable oil 1 red bell pepper, diced 3 green onions, diced 2 C. water 2 C. chicken broth 1 tbsp soy sauce 1 tbsp red wine vinegar 1/4 tsp crushed red pepper flakes 1/8 tsp ground black pepper 1 tbsp cornstarch

3 tbsps water 1 tbsp sesame oil 6 oz. frozen snow peas 1 (8 oz.) package firm tofu, cubed 1 (8 oz.) can sliced water chestnuts, drained

Directions 1. Stir fry your green onions and bell peppers in oil for 7 mins then combine in: soy sauce, broth, and 2 C. of water. 2. Now set the heat to medium and let the mix cook for 7 more mins. 3. Get a bowl, combine: sesame oil, vinegar, 3 tbsps water, pepper flakes, cornstarch, and black pepper. 4. Stir the mix until it is smooth then pour it into the simmering broth. 5. Continue simmering the broth for 7 more mins until it gets thick then add in: water chestnuts, snow peas, and tofu. 6. Let the tofu cook for 12 mins. 7. Enjoy.

Sweet and Spicy Tofu Soup

69

EASY

Wonton Soup

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 4 Calories 293 kcal Fat 9g Carbohydrates 33.5g Protein 17.7 g Cholesterol 84 mg Sodium 3373 mg

Ingredients 8 C. chicken broth 3 tbsps soy sauce 2 tsps sesame oil 2 tsps rice wine vinegar 2 tsps lemon juice 2 tsps minced garlic 1 1/2 tsps chile-garlic sauce (such as Sriracha(R))

salt to taste 8 C. water 20 wontons

Directions 1. Get the following simmering: salt, broth, chili garlic sauce, sesame oil, garlic, wine vinegar, and lemon juice. 2. Let the mix gently simmer for 12 mins. 3. At the same time being to get some water boiling in another pot. Add the wontons to the boiling water and let the mix cook for 7 mins. Then combine the wontons to the simmering mix. 4. Enjoy.

70

Easy Wonton Soup

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