09:45 09:45

Nabe Pot (Japanese New Year’s Soup)

By |2016-12-29T12:24:16+00:00January 23rd, 2015|Categories: April's Blogs, Blogs, Comfort Food, Diabetes Friendly, Recipes, Soups and Stew, The Seasons, Vegetables, Vegetarian, Winter|Tags: , , , |Comments Off on Nabe Pot (Japanese New Year’s Soup)

Each Asian culture has its own New Year’s tradition.  In Japan, the Nabe pot often makes an appearance.  The process takes a little time, but that is a part of the celebration–taking time with family and friends.  The nabe stock is made from mushrooms soaked overnight and the soup is then heated and served at the dinner table with fresh vegetables.  Feel free to vary the vegetables to your tastes.   Just lovely.Nabe Pot (Japanese New Year’s Soup) – Nabe pots soups that are heated and served at the dinner table as part of Japanese New Year traditions. – shiitake mushrooms, chicken thighs with bones ( remove the bones and reserve for the stock), salmon filet (optional), tiger prawns (peeled with tails left on (optional)), bak choi (cleaned), carrot (peeled and sliced), daikon radish (peeled and sliced), spring onions or scallions (thinly sliced), bean sprouts (rinsed and drained), cabbage (thinly slice), tamari, firm tofu (pressed to drain water and thinly sliced), lime (thinly sliced), sake, Make the stock: For the stock. Soak shiitakes overnight in 4 cups of water.
Strain water in a pan, bring to boil and add in chicken bones, reduce heat to medium.
Skim stock as scum rises up to the surface. Simmer stock until it reduces one third.
Cut chicken and salmon into bite sized chunks. Boil these in 2 cups of water with 1 T. sake for 1 minute. Drain immediately under cold water.
Clean and remove shiitake stems. ; Make the nabe: Pour stock into a clay (donabe) pot or sukiyaki pot and place over table top burner.
Add remaining sake to stock and bring to boil.
Add the daikon and carrots and cook over medium heat for 15 minutes.
Add in […]

16:21 16:21

Burgundy Mushroom Soup

By |2016-12-29T12:24:19+00:00September 22nd, 2014|Categories: Blogs, Comfort Food, Crock pot, Recipes, Soups and Stew|Tags: , , , |Comments Off on Burgundy Mushroom Soup

Warm and nourishing, this soup is great as a meal on its own for a chilly night.  The flavor of this soup can be varied depending on the variety of mushrooms and the broth used. Have fun with it.Burgundy Mushroom Soup – – butter or olive oil, yellow onion (finely diced), mixed fresh mushrooms (bellas, morels, shiitake, et) (minced (if you use dried soak them for at least an hour in cool water first)), mushrooms (coarsely chopped (yes, another cup)), garlic (minced), tamari or soy sauce, paprika, celery salt, dill weed, ground pepper, burgundy or heavy red wine, beef or vegetable broth (you can also use the soaking water if you used dried mushrooms), sour cream or unsweetened yogurt (optional), In large stock pot, melt the butter. n large stock pot, melt butter.
Add in onions and sauté until the onions are clear.
Add in all mushrooms and stir. The minced mushrooms create a pulpy base, and the chopped mushrooms just add extra texture.
Add in burgundy, dill, celery, paprika, tamari, pepper and garlic. Stir until fragrant, just a moment or so.
Reduce heat and simmer for about 1 hour.
Adjust spices and mix in sour cream just before serving.
; – Healing Energetics: Mushrooms have a long and rich history as immune and vitality enhancers.  They are used to treat cancers, counter autoimmune disorders. They are packed with valuable minerals such as selenium. Most mushrooms drain or transform damp.  This soup nourishes yin, blood and qi. Made with the beef broth it is particularly Blood building. The paprika, pepper and celery salt help to move the Qi and Blood, furthering improved transformation and transportation. Though there is a bit of cream in this soup it is […]