January 31, 2018

Brussels Sprouts Soup

Posted by HI Cookery under 01 January | Tags: , , , , |
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Brussels Sprouts Soup

January 31: Eat Brussels Sprouts Day

Highlander grew up eating Brussels sprouts and likes them. His mom cooked the baby-looking cabbage as a side dish for some of their Sunday suppers of roast beef, gravy, potatoes and Yorkshire pudding (traditional English meal). But like a lot of people, Islander did not like the taste of Brussels sprouts and passed on them during their family get-togethers. Highlander encouraged her to try making healthy Brussels sprouts in different recipes but she still did not like them…until her college roommate, Champa S., shared one for Brussels sprouts soup (Champa never liked the vegetable before either). Islander was skeptical about the recipe but she gave it a try. She actually liked it! Not only was it easy to make, it did not taste as bitter as the other recipes. Now Brussels sprouts soup is one of the ways she will eat those little leafy greens. Can we convince the skeptics, too, to try this simple soup on “Eat Brussels Sprouts Day”? It is also an appropriate dish to eat as an end to National Soup Month in January.

Recipe

(Adapted from Food.com)

Ingredients

  • 3 cups Brussels sprouts (or 1 ½ pounds)
  • 1 sweet onion, chopped
  • 2 tablespoons butter or olive oil
  • 4 cups low sodium vegetable stock
  • ¼ cup cream
  • fried onions (optional garnish)

Directions

Rinse the Brussels sprouts to remove any debri. Chop the onions. In a large pot, melt the butter or heat the olive oil. Saute the onions until soft.

Mix in the Brussels sprouts. Pour in the vegetable stock. Bring to a boil, then lower the heat and simmer for 20-30 minutes until the sprouts are tender. Puree in batches in a blender.

Transfer the puree back to the pot. Stir in the cream and heat through. Ladle into soup bowls and garnish with fried onions. Serve hot.

Notes

  • Find fried onions in the salad section of the grocery store.
  • Search our blog for other soup recipes.
 

January 6, 2018

Lentil Soup

Posted by HI Cookery under 01 January | Tags: , , , , , |
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Lentil Soup with Lemon

lentilsoup

January 6: National Bean Day

We are but a few days into the new year and our resolution to eat healthier is fulfilled with this recipe for lentil soup with lemon. In some countries (like Italy, Hungary and Lebanon), these lucky legumes are considered an auspicious new year’s food. The beans’ flat and round shape resembles coins and, when cooked in liquid, the lentils plump up, symbolizing growing wealth. Health and wealth in a bowl are a wonderful way to ring in the new year as well as celebrate National Bean Day!

Recipe

Adapted from Sol S.

Ingredients

  • 1 pound lentils (preferably red lentils), rinsed
  • 6 cups water (or chicken or vegetable stock)
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 5+ cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 lemon, juiced
  • ¼ cup fresh cilantro leaves, chopped

Directions

In a large pot, bring the water to a boil. Reduce the heat to medium. Add the lentils and cook covered for 20 minutes. Meanwhile, heat the olive oil in a pan. Saute the chopped onions and minced garlic until soft and fragrant.

lentilsoupsteps1

Add the onion-garlic mixture to the lentils. Stir in the ground cumin. Simmer for 10 minutes. Stir in the lemon juice and cilantro leaves. Ladle into soup bowls and serve hot with flat breads.

lentilsoupsteps2

Notes

  • Lentil soup with lemon is also a good recipe to make during January (National Soup Month). We also like to eat lentil soup on Lent Fridays—it is simply delicious while fasting from meat dishes.
  • Thanks to our Syrian chef friend, Sol. S., for sharing this recipe with us.
  • Search our blog for more bean and soup recipes.
 

March 13, 2014

Chicken Long Rice

Posted by HI Cookery under 03 March | Tags: , , , , , |
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Chicken Long Rice

Chicken Long Rice

March 13: National Chicken Noodle Soup Day

Whether found at the fanciest luau or in a humble Hawaiian home, chicken long rice is the islands’ comfort food equivalent of chicken noodle soup. Ironically, the “rice” in this dish is actually bean thread (also known as cellophane noodles for their transparency). The taste is similar to tinolang manok without the noodles. The hot gingery broth helps relieve congestion, the chicken provides protein and mushrooms are full of vitamins, making this textured noodle soup a healthy option.

For National Chicken Noodle Soup Day, try a dish with a tropical twist and make some chicken long rice. Aloha!

Recipe

Ingredients

  • 4-5 bunches of long rice
  • 5-6 dried shiitake mushrooms
  • water
  • 2 large chicken breasts
  • 2 cloves garlic, peeled and crushed
  • 1 tablespoon oil
  • 4-6 cups water
  • salt and pepper to taste
  • 1 2-inch piece ginger, crushed
  • 2 cubes chicken bouillon
  • 1 stalk green onions, chopped (optional garnish)

Directions

In a large dish, pour boiling water to cover the long rice. Soak until soft, at least 30 minutes. Cut into shorter pieces. Drain before using. In a shallow dish, pour boiling water to cover the dried shiitake mushrooms. Soak until soft, at least 30 minutes. Remove from the water, squeeze out excess liquid and slice the mushrooms. Set aside.

Chicken Long Rice

While the noodles and mushrooms are being hydrated, chop the chicken and ginger. Heat the oil on medium high and sauté the garlic cloves. Add the chicken and cook until lightly browned. Pour the water to cover the chicken and bring to a boil. Season with salt and pepper.

Chicken Long Rice

Lower the heat, add the bouillon cubes and ginger, cover and simmer for 30 minutes to let the flavors develop. Add the mushrooms. Gently stir in the noodles and cook on medium heat for another 10 minutes. Discard the ginger and garlic. Ladle into soup bowls. Garnish with chopped green onions. Serve hot with chopsticks and a soup spoon.

Chicken Long Rice

Notes

  • Season the broth with a tablespoon of soy sauce, oyster sauce or hot sauce (optional).
  • Search our blog for other soup recipes.

 

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