SOUPS

BUTTERNUT SQUASH RICE SOUP RECIPE


This recipe was taken from createengwp(2012) BUTTERCUP SQUASH SOUP RECIPE.

INGREDIENTS:

  • 1 Butternut squash, stemmed, halved or quartered, and seeded

  • 3-5 layers small onion, stemmed, halved, peeled, and chopped

  • 2 cloves garlic, peeled and chopped
  • 2 teaspoons butter
  • 1 teaspoon salt
  • 3 teaspoons chicken starch
  • 2 teaspoons mayonnaise
  • ⅛ teaspoon black pepper
  • olive oil or cooking spray
  • 1” water in baking pan
  • water about 1” away from the top of the pot
  • 3-4 bowls cooked (brown) rice

PREPARATION:

1. Pre-heat oven to 400°.
2. Put enough olive oil or cooking spray to cover the bottom and sides of baking pan. Add water.
3. Face the interior of the butternut squash down on the pan.
4. Bake squash for approximately 45-50 minutes.
5. Open the oven door completely for cooling.


6. Meanwhile, boil water in pot over low heat.

When squash is cooled, remove from oven, flip, scoop out flesh, and transfer it to pot of boiling water.


7. Add butter, salt, chicken starch, onion, mayonnaise, garlic, and black pepper.


8. Cook for 45 minutes, stirring occasionally.

Tip: For extra flavor, cook longer.

9. Add cooked (brown) rice and stir.


10. Test taste; add additional seasoning or water to your liking and stir.
11. Remove from heat.
12. Serve.

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SOUPS

TOMATO SOUP RECIPE


INGREDIENTS:

  • 2 tomatoes, washed and chopped
  • 10 baby carrots, washed and chopped
  • 3 celery stalks, washed and chopped
  • 1 Idaho potato, peeled, washed, and chopped
  • 4-5 pork neck pieces, defrosted, washed, chopped, and cooked (Any pork part will do but I think the shoulder and thigh taste best.)
  • 5 tablespoons vodka sauce
  • 2 teaspoons chicken starch
  • 1/4 teaspoon black pepper, grounded
  • 1 teaspoon tomato ketchup
  • ~1 small pot of water

PREPARATION:

1. Add tomatoes, carrots, celery, potato, and pork into a pot of water. Heat on medium or high for 10-15 minutes.

2. Add vodka sauce, tomato ketchup, chicken starch, and black pepper.

3. Decrease to low heat and stir while cooking for 45 minutes.

4. Taste to test and add seasoning, if needed.

5. Serve.

CHINESE FOOD, DESSERTS, FUSION FOOD, SOUPS

NUTELLA AND PEANUT TANG YUAN RECIPE


INGREDIENTS:

  • 8 oz. glutinous flour

  • Skinless Dry Roasted Peanuts, chopped
  • Peanut Butter
  • 2-3 tablespoons Nutella Hazelnut Spread with Skim Milk & Cocoa
  • Sugar
  • small plastic container 75% full of water
  • 2 drinking cups water
  • 1-1 ½ brown candy pieces or brown sugar

PREPARATION:

1. Add Nutella in pre-filled water container and mix.

2. Pour glutinous flour into a pot. Using one of your hands, slowly add Nutella mixture. Meanwhile, stir the wet flour with a wooden spatula in your other hand. Knead it into a big piece of dough. It should not feel like slime or bread crumbs. If it feels too slimy, then pour additional flour into the pot. If it feels crumby, add water.

3. Take a small chunk of dough and roll it into a caterpillar. Repeat for the rest of the big dough.

4. Break each small chunk of dough into smaller pieces.

5. Roll each of these smaller pieces so that it forms a crater.

6. Using a spoon, add a tiny bit of peanut butter, peanuts, and sugar in the crater. The amount of peanut butter has to be greater than peanuts for that oozing filling effect.

7. Close the openings.

8. Roll them into balls until there are no creases or dents for presentation. If the filling oozes out, it means that you used too much filling; you can cover it up with an additional layer of wet flour and mold them away. Place them on a plate sprinkled with glutinous flour.

9. Add water and brown candy pieces to a separate pot.

10. Add prepared tang yuan. Continue boiling until the tang yuan do a dance on the broth’s surface.

11. Taste the broth. Add additional water and/or brown candy pieces to your liking.

12. Scoop the tang yuan and broth into a serving bowl; it can be served hot or cold.

SOUPS

BUTTERCUP SQUASH SOUP RECIPE


INGREDIENTS:

  • 1 2 lbs. buttercup squash, stemmed, halved or quartered, and seeded
  • 3-5 layers small onion, stemmed, halved, peeled, vertically diced, and cut

Tip: Storing the onion in the refrigerator about ½ hour prior to cooking or running it under cold water will reduce eye irritation.

  • 2 cloves garlic, peeled
  • 2 teaspoons butter
  • 1 teaspoon salt
  • 3 teaspoons chicken starch
  • 4 tablespoons Indian yogurt sauce, Halal white sauce, or sour cream
  • 1/8 teaspoon black pepper
  • olive oil or cooking spray
  • 1” water in baking pan
  • water about 1” away from the top of the pot
  • thyme (optional)

PREPARATION:

1. Pre-heat oven to 400°.

2. Put enough olive oil/cooking spray to cover the bottom and sides of baking pan. Add water.

3. Face the interior of the buttercup squash down on the pan.

4. Bake squash for approximately 45-50 minutes.

5. Open the oven door completely for cooling.

6. Meanwhile, boil water on low heat. When squash is cooled, remove from oven, flip, scoop out flesh, and transfer it to pot of boiling water.

7. Add butter, salt, chicken starch, onion pieces, Indian yogurt sauce, Halal white sauce or sour cream, garlic, and black pepper.

8. Cook for 30 minutes, stirring occasionally.

9. Test taste; add additional seasoning or water to your liking and stir.

10. Enjoy!

FINE ADDITION:

Thyme can be sprinkled on top of the soup (optional).