Daikon Noodle Soup

Daikon Noodle Soup

Daikon Noodle Soup Ingredients:

4” Daikon radish root
3 small white onions (or 2 medium)
3 T. coconut oil
3 T. vegetable stock
Salt and pepper, to taste
8 oz. baby Portobello mushrooms, cut into thin slices
2 t. dried basil
2 t. dried oregano
1 t. garlic powder
32 oz. vegetable stock

Garnish: (this is optional)
3 green onions, green parts only, finely sliced

Special equipment: vegetable spiral slicer, such as the Paderno World Cuisine Tri-Blade Vegetable Spiral Slicer or the OXO Spiral Vegetable Slicer.

Daikon Noodle Soup Directions:

Remove outer skin of the Daikon root with a potato peeler. Using the smallest blade on a spiral slicer, spiralize the root into long, thin, spaghetti-like strands. For best results, trim the strands with kitchen scissors once they reach about 10-12” long. Place trimmed strands on clean paper towels to absorb excess moisture and set aside.

Slice off the ends of each onion and remove the papery outer layers. Cut onion in half lengthwise (from root to tip). Then cut each section across the middle to form four sections. Cut each section lengthwise into long strips.

Here is a tip: Don’t cut the onions too thin, or they may burn while cooking.

Over medium heat, melt coconut oil in a large, heavy-bottomed skillet with high sides. (For best results, do not use a non-stick pan). Add onions and stir until coated.

Cook the onions over medium heat for approximately 45 – 50 minutes, stirring every 5 minutes or so to ensure they cook evenly and don’t stick to the pan. The exact cooking time will vary based on several factors, including the age of the onions and how many you cook at one time.

Once the onions reach the desired depth of color, add 3 tablespoons vegetable stock to deglaze the bottom of the pan. Add more if necessary to scrape up all the brown bits and then season the onions with salt and pepper, to taste.

Next, add the sliced mushrooms, dried herbs, and garlic powder to the pan with the onions and sauté until tender, approximately 5 minutes. Add remaining vegetable stock to skillet and simmer over medium-low heat until heated through, about 10 – 15 minutes.

Increase heat to medium and add Daikon “noodles.” Cook for another 5-6 minutes and season with salt and pepper, to taste.

Ladle soup into individual serving bowls and garnish with sliced green onion.

Serve immediately.

Daikon Noodle Soup Notes:

Daikon root is a mild-flavored winter radish popular in Japanese cuisine. It is also found in many other popular lifestyle diet recipes. Although it used to be difficult to find in some places, it is now carried by many regular grocery stores due to its growing popularity.

Here, Daikon root takes center stage because it is the perfect choice for spiral slicing into ramen-like noodles. What’s more, it pairs beautifully with the more robust flavors of caramelized onions and sautéed Portobello mushrooms.

Yield: 6 servings
Total Prep Time: 40 minutes

Clam Chowder

Clam Chowder

 

Clam Chowder Ingredients:

25 ea Clams
1/2 c Water, boiling
1/2 lb Salt pork, finely chopped
6 ea Potato, diced
4 ea Onion, sliced
8 c Milk
3 T Flour
2 T Butter
1 t Salt
1/2 t Pepper

Clam Chowder Directions:

Scrub clam shells well to remove all sand. Lay in the bottom of a large kettle and cover with the boiling water.

Cover the kettle and let steam about 15 minutes. Open the clams, saving all the liquor. Chop clams. Fry the pork about 5 minutes. Add the potatoes, onions and clam liquor, and cook about 15 minutes. Then add the clams and boil for 20 minutes.

Melt the butter, add the flour and blend, stir in the milk and cook about 10 minutes. Add seasonings. Combine both mixtures and serve at once.

Mushroom and Parsley Soup

Mushroom and Parsley Soup

Mushroom and Parsley Soup Ingredients:

1 tbsp. butter
1 1/2 c. mushrooms, sliced
1 tbsp. olive oil
2 1/2 c. water
1 medium onion, chopped
2/3 c. milk
2 cloves garlic, minced
4 tbsp. fresh parsley, chopped
Salt and pepper

Mushroom and Parsley Soup Directions:

In a large saucepan, melt the butter. Cook onion and garlic until soft (about 5 minutes).
Add mushrooms and water and bring to a boil. Cook, covered, for about 10 minutes.
Remove pan from heat and add milk and parsley.

Spiced Butternut Squash Soup

Spiced Butternut Squash Soup

Spiced Butternut Squash Soup Ingredients:

3 pounds butternut squash, halved and seeded
2 tablespoons butter
1 medium onion, sliced
1 leek, sliced
2 cloves garlic, sliced
2 (49.5 fluid ounce) cans chicken broth
2 large russet potatoes, peeled and quartered
1/8 teaspoon cayenne pepper
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/2 cup sherry wine
salt and pepper  to taste
1 cup half-and-half cream
1/2 cup sour cream (optional)

Spiced Butternut Squash Soup Instructions:

Pre-heat the oven to 375 degrees F (190 degrees C). Pour a thin layer of water in a baking dish, or a cookie sheet with sides. Place the squash halves cut side down on the dish. Bake for about 40 minutes, or until a fork can easily pierce the flesh. Cool slightly, then remove the peel. Set aside.

Melt the butter in a large pot over medium heat. Add the onion, leek and garlic, and saute for a few minutes, until tender. Pour the chicken broth into the pot. Add the potatoes, and bring to a boil.

Cook for about 20 minutes, or until soft. Add the squash, and mash with the potatoes until chunks are small. Use an immersible hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot.

Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt and pepper, then stir in the sherry and half-and-half cream.

Heat through, but do not boil. Ladle your spiced butternut squash soup into bowls, and top with a dollop of sour cream.

Ham Bone Soup

Ham Bone Soup

Ham Bone Soup

Ham Bone Soup Ingredients:

1 ham bone with some meat
1 onion, diced
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (15.25 ounce) can kidney beans
3 potatoes, cubed
1 green bell pepper, seeded and cubed
4 cups water
6 cubes chicken bouillon

Ham Bone Soup Directions:

Place the ham bone, onion, tomatoes, kidney beans, potatoes, and green pepper into a 3 quart or larger slow cooker. Dissolve the bouillon cubes in water, and pour into the slow cooker.

Cover, and cook on High until warm. Reduce heat to Low, and continue to cook for 5 to 6 hours.

Thick and Rich Black Bean Soup

Thick and Rich Black Bean Soup

Thick and Rich Black Bean SoupThick and Rich Black Bean Soup Ingredients:

2 Tbsp cooking oil
1 medium sweet onion, diced
2 celery ribs, diced (including the leaves)
1 regular carrot (not baby), peeled and diced small
1 garlic clove, grated or minced
2 cans (14 oz size) chicken or vegetable broth
1 cup diced cooked ham (or 1/2 cup bacon, or omit meat)
1/4 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
3 cans (15 oz size) black beans, drained and rinsed (about 4 to 5 cups cooked beans)
Optional: shredded Cheddar cheese and sour cream for garnish

Thick and Rich Black Bean Soup Instructions:

Put a Dutch oven over medium heat on stove top.
Pour in oil, add onion, celery, and carrot; cook stirring for 4 minutes or until softened.
Add garlic and cook 1 more minute.
Add broth and bring soup just up to a slow boil.
Turn heat down to low heat, add ham and seasonings, and simmer for 15 minutes.
Add black beans, stir to combine, and simmer on very low heat for 10 minutes.
To thicken soup, scoop out about 3 to 4 cups of soup (mostly black beans) and put in food processor or blender.  Blend until smooth making a puree. Add puree back to soup pot, stir to combine and serve.
Top your thick and rich black bean soup with a sprinkling of cheese and a dollop of sour cream if desired.

Since beans are an excellent source of dietary fiber, minerals, and vitamins, and are naturally low in fat, calories, and sodium, this thick and rich black bean soup not only tastes good, it is good for you!