Variations on Cooking

Here is a break from the Shrimp recipe post, I came across this recipe I created many years ago. I just came across it in an old yellow legal pad, along with several other recipes. Boy I have awful hand writing, some of the recipes I have no idea what I wrote down. But any way, I hope you enjoy this, it’s really simple and quick – Enjoy Ingredients 8 Cups of homemade Veggie Stock – low to unsalted 1 lb. seafood tortellini or any of choice 3 cups fresh baby spinach 3 stalks

I have been playing with soup recipes and trying to remove all the pasta's - I think this turned out well - Enjoy Ingredients Stock 8 cups of water 1 large onion, quartered 2 carrots cut into thirds, 1 cup of Savoy Cabbage, chopped ½ a small acorn squash, cut into large cubes 2 celery stalks, coarsely chopped 2-inch piece fresh ginger, cut into four 2 cloves of whole garlic, cut in thirds 1½ tablespoons miso paste Salt and pepper to taste “Filling” 4 medium zucchinis, cut int

Ingredients Soup 8 ears fresh corn, I prefer the sweet white type 1 pint yellow grape tomatoes 3/4 cup sliced leek, white part only 1 1/2 cups homemade veggie stock 1 tablespoon lemon olive oil 2 teaspoons fresh lemon juice 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground white pepper 1 yellow bell pepper, chopped 1/4 cup heavy cream Topping/Garnish 1 cup fresh lump crabmeat, drained 1 shallot, minced 1 teaspoon olive oil 1 teaspoon of fresh thyme, minced 1 teaspoon of

About 2 weeks ago I was watching one of the endless food shows on TV, when I came across this show from Canada, which is actually filmed in France. And the host starting talk about her new favorite thing to do is explore social media outlets for food photos, then finds photos of dishes she has never made, she down loads them, prints the photo and tries to create the recipe based purely on the photo. Well I thought this was a great idea and so I been trying it as well. Like y

I have been exploring different options for Gazpachos, over the weekend I made a Watermelon Gazpacho, but I was going through the pantry and I have all these dried beans, and I though, why try to create a cold soup with these other than always doing a hummus. So here is my first creation, i hope you enjoy it - Fava Bean Gazpacho Ingredients 1 1/4 lb shelled Fresh Fava beans, if dried you will need to soak them with a teaspoon of baking soda 2 slice of day old bread 1 clove o

I had this soup in a cafe local cafe near work and I thought it was good but I could make it better. I think it turned out great, hope you do too. Ingredients 6 cups of veggie stock, low salt 5 cups of fresh baby spinach, chopped 2 cups of diced potatoes, I used red bliss 2 yellow onions diced 3 stalks of celery diced 1 red pepper diced 1 cup of dried green lentils 1/2 lb of bacon, chopped 6 cloves of garlic minced 1/2 cup of parsley, chopped and stems removed Salt and pepper

I have been working up my menu for Thanksgiving and i have been pour over recipes. When going through my grandmothers cook book i came across this chowder, it was written on a piece paper that was stuck in the book, but it took me awhile to figure out the recipe since it was written in English, Spanish and a bit of French. It is a new take on the Manhattan clam chowder. Enjoy. Grandma's Clam Chowder Ingredients 4 cups of raw clams after they have been cleaned and removed from

I was going through the freezer today, when I came across several bags of asparagus ends: during the year instead of throwing out the ends of the asparagus, I save them to make soup. Well, actually I have an entire freezer full of bones, veggie ends, apple cores, etc. This soup calls for homemade Chicken stock, which is really easy to make, and it's all from things most people throw out. You will need a few chicken carcasses, celery ends, carrot ends, onions, and parsley stal

I received an email requesting this recipe. I served this once at a dinner party. I never really like split pea soup, due to the ham it was always too salty. So a few years ago I started playing with making my own split pea soup. Hope you like it. Ingredients 1 32oz box of either Chicken Broth or Veggie broth 1 package of Andouille Sausage, sliced and quartered 1 yellow onion, diced 4 carrots diced 4 stalks of celery diced 1 lb package of Yellow split peas 1/2 cup of chopped

This a twist on your traditional Potato soup: Traditional Cream of Potato soup is great but I thought it needed something more, a kick. Ingredients 8 links of Andouille sausage, 1/4 inch slices that have been quartered 6 cups of water 1/4 cup olive oil 2 tablespoons unsalted butter 8 medium potatoes peeled and cubed 8 small red potatoes, cubed 2 medium tomatoes, quartered and seeds removed 1 large onion, diced 2 stalks of celery, diced 1 red pepper, diced 2 leeks, cleaned and

This a light soup that is perfect for early fall. This does not freeze all that well so I reduced the recipe to four servings. Ingredients 5 large parsnips, peeled and chopped 2 cups of chopped leeks, the white to light green parts 2 apples peeled, pored, and chopped 1 cup of chopped potatoes 2 cups chicken or veggie stock, low salt 3 cups of water 1/2 cups half and half 2 tablespoons unsalted butter 1/2 teaspoon cumin seeds 1/2 teaspoon celery seeds 1/8 teaspoon cayenne pepp

More soups, it has been quite chilly here in the evenings which makes me want to make soups. This recipe is pretty simple, I had a version of this soup at a place in NYC and I went home and recreated it. Now you can do the long way, by buying the beans, soaking them, then simmering them to get them ready for the soup. Or you can just buy the cans of black beans and have this nice soup in a few minutes verse hours Ingredients about a cup of roast pork leftover from another mea

Here is another great soup, it is very easy, there is just a lot of stuff in it. Ingredients Broth 2 large yellow onions quartered 6 celery stalks cut into 3-inch pieces 6 carrots cut into large slices 10 stalks of Italian Parsley 6 sprigs of Thyme 6 sprigs of marjoram 12 cups of water 1 tablespoon of salt 1 tablespoon of peppercorns, black or pink 1 tablespoon of yellow mustard seeds pinch of Saffron Soup Note: you want a large dice for the veggies below 2 tablespoons of oli

Ingredients 1 pound of Cremini or Chanterelles mushrooms 1 pound of a small button or Morels mushrooms 1 pound of Stiitskes or Enoki mushrooms 3 tablespoons of butter 2 tablespoons of olive oil 2 tablespoons of minced garlic 2 medium lemons, zest and juiced 1/2 cup of diced shallots 4 to 6 sprigs of fresh thyme 4 bay leaves, fresh if possible 1 quart of half and half 1 1/2 cups of veggie or chicken stock, low salt 2 tablespoons of flour 1/2 cup of fresh Italian Parsley, chopp

This is a combination of a recipe I found for beef soup, that was a bit boring and a recipe we learned in China for beef stir fry: I just threw them together and added some other things as well for good measure. Ingredients 5 pounds of beef - I use London broil cut into strips, about 1 inch across 1/4 olive oil Fresh Ginger peeled and cut into 12, 1/8 inch slices and smashed 5 cloves of garlic minced 2 medium onions diced, you need about 2 cups 1/2 cup fresh cilantro chopped

When I was in Singapore I always had this soup, it was my favorite. Then several months ago I thought I would try to recreate it since I do not see us in Asia any time soon. Ingredients 1 LB of Crabmeat 1/2 lb of shrimp, heads, shells, and tails removed 1/2 lb of bacon 6 cups of chicken or seafood stock 1/2 lb of fine Chinese noodles 5 oz of bean sprouts 3 cloves of garlic, crushed 1 tablespoon of sesame oil 1 teaspoon of Chinese 5 spice 1/2 teaspoon of freshly grated ginger

Ingredients 4 boneless and skinless chicken breast, cubed 2 package of won ton wrappers 1 cup of cooked bean threads - as per directions on the package 8 cups of veggie stock 1 cup of fresh chopped cilantro, stems removed 2 cups of Bok Choy or Red Cabbage for a bit of color 1/4 cup raw honey 2 tablespoons soy sauce 1 teaspoon of ground ginger salt and pepper to taste 1 bunch of green onions diced 1 red pepper diced Directions I make the won tons in advance and freeze them, it

With Tomato season is in full swing in the North East, this is a repost of my recipe from 2009. Well, I came by this recipe in a roundabout way. I was trying to make a roasted tomato sauce I had had at a cafe a few days earlier but I ended up making soup. Over the years I have adjusted the soup and now it is a very simple recipe. Ingredients You need 5 lbs of tomatoes so create a nice mix of tomatoes you like. I use heirloom, plum, beefsteak, and yellow cherry tomatoes. Slice