Archives for posts with tag: soup

Today, I am making chicken broth with my instant pot. I’ve made it before and they come super handy, for various recipes or for soup base. I never have to buy canned ones ever again…IMG_9936I used 4 chicken thighs (lightly salted), 3 medium carrots, 3 celery stalks, 2 bay leaves, and 4-5 cups of water (up to 10 cups in pot). Set timer on Manual 90 minutes and let pressure naturally release (45 minutes or so). After it cools down, strain it and  freeze it. I also put date on my label to keep track.IMG_9955

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Our meatless Monday – pumpkin soup with the bread chips I baked yesterday. The bread was a big hit, not sure about the soup (though I loved it myself). I’ve added some carrots and celery for more flavor. These are super easy to make and perfect for the fall weather.FullSizeRenderIMG_9886A couple of weeks ago I made chicken broth using the insta pot and froze the broth. The chicken broth comes in handy for meals like these. I don’t think I’ll ever need to buy canned chicken broth again.

Got a whole bunch of apples from Mr. Piggy’s auntie’s backyard. I shared some with my sisters and kept some for myself. Should have made apple pie with these, but decided to make soup with them instead. Using some pork bones, carrots, sweet and bitter apricot kernels (南北), this apple soup is good for soothing lungs, especially great to drink during this hot and humid weather.

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Nothing beats a bowl of hot noodles for dinner! I used the instapot to save time on tenderizing the pork bone. This is one of the most flavorful broth for any noodles since I not only had a big pot of pork bones, but I used homemade chicken broth when cooking the pig’s thigh meat. The kids slurped the last drop of soup after finishing the noodles!IMG_9658IMG_9659

Now that summer is officially over (really?), the weather has been a bit gloomy. I made some chicken broth using the Instapot! Dinner is served in an hour or so.IMG_9551 Kids slurped down this hot bowl of chicken noodles in minutes, even drank the soup!IMG_9554

More postpartum food / soup for my sister. Here’s silken chicken slowly stewed for 4 hours. The soup is the essence of the chicken. Since I didn’t add any water, every drop of the soup came from the chicken itself, so it’s super nutritious…IMG_8922-Ginger and wine steamed chicken with chestnut and wood ear

-string beans and tofu stir fry

-garlic brussel sprouts

-papaya fish soupIMG_9020

Here are a couple more homemade postpartum meals for my sister.

1. sweet peas and mushrooms stir fry

2. wood ear and pork slices stir fry

3. chives and shallots scrambled eggs

4. papaya, peanuts, fish soup

5. rice cooked with chicken brothIMG_88761. lemongrass porkchops with chives

2. wood ear, mushrooms and okra stir fry

3. wild yam and green beans with pork slicesIMG_8897

As my gift to my sister who just delivered her 2nd boy, I have been making lunches and dinners for her. So every night after dinner, I’m back in kitchen again, busy putting another meal together. I make soup, lunch and dinner for her, nothing fancy. However, these are my ideal postpartum food. I wouldn’t mind eating these all the time! Luckily she lives so close by so I can drop these off to her in the morning before heading to work. IMG_8775UntitledIMG_8766

Devoured our meatless Monday meal (and burped). This meal was pretty simple to make. A box of Trader Joe’s low sodium organic tomato and red pepper soup, and some mushrooms for the ‘shroomy flavor (only in 3 bowls, since Ah Lo is not a big fan of mushrooms, any mushrooms). Paired with the soup is my favorite guacamole grilled cheese sandwich. These just go so well together wished my tummy is big enough to take on more. The boys, of course, had seconds. Yes, they would like to have this again.

Never had grilled cheese sandwich growing up. Now it’s one of my faves.

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Made Tom Yum Goong noodle soup. For those who don’t know, this soup is hot, sour and spicy made with shrimp stock, one of the popular dish you’ll find in Thai menus. I’ve never made it before. Because my sister made it a few days ago, and had leftover ingredients (galangal, kaffir lime leaf), she gave them to me. I happen to have some lemongrass, so I tried making it today (following Pailin’s recipe), and added noodles to make it a full meal.

I can’t tell you if the ones I made are similar to the ones in the restaurants. I haven’t had tom yum goong in a long long time, so don’t remember the exact taste. This one I made had all the flavor I could remember. My critics ate it for the first time and gave it two thumbs up.

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