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My mom makes this chili for many of our family gatherings, and it's so tasty that we all take some home with us (only if there's any left!). It's a delicious and filling recipe, and very simple, too! You can also used canned beans, if desired. : )
My granny would make this soup for us when we would come over to her home and I loved it! I especially loved the way the weenie's were cut with slits and the neat bowls that she would serve it in. She also loved Weiner dogs also I had to include them in the illustration too.
The Great Northern bean soup was always my father's favorite. I think it reminded him of his midwestern roots. I wanted to share this recipe (modified as a vegetarian version) and honor the farmers and that grow our food and the story of where it comes from. This scene harkens to those sweeping fields of beans grown in the heartland of America.
As a New Year's tradition for having good luck in the coming new year, my family would enjoy a meal with black-eyed peas, ham and a dark leafy green like Jamaican callaloo leaves. I created this soup recipe when my children were sick over New Years Day, so that they could enjoy our family's tradition while getting lots of nutrients.
Three Sisters Soup starts in the garden. Maize (corn), beans, and squash were planted close together, like sisters, because each one helps the other grow and thrive. After harvesting, the squash is roasted, and then all ingredients cook and simmer on the stove until the flavors develop. It’s hearty, yummy, and a perfect meal for cold winter weather!
GLOBAL CUISINE - Simple ingredients, easy recipe, nutritious dish.
Steamed Fish Cantonese Style (Mom’s Recipe)
1-2 lbs whole fish (fresh or flash-frozen)
2 stalks scallions (cut into 4-5 inches long)
2 stalks scallions (thinly sliced)
2 inches fresh ginger (peeled and sliced)
3 Tbsp soy sauce
1 Tbsp sugar
3 Tbsp vegetable oil
1) Prepare the fish. Pat dry cleaned and descaled fish. Optional and not necessary: Season fish gills with white pepper and rub outside of fish with corn starch.
2) Line a heat proof plate with scallions that were cut into 4-5 inches long. Place fish over scallions. Place ginger over fish.
3) Prepare the steamer. Use a wok or a large pot with lid. Fill pot with 1 inch of water. Place a steaming rack inside pot. Bring water to a boil.
4) Carefully place plate with fish on steaming rack and cover pot with lid. Steam fish for 10 min or until cooked through. Cooking time will vary slightly based on size and thickness of fish. Fish is done when knife cuts through easily. Add additional cooking time at 2 minute increments if necessary. Do not overcook or fish will become chewy.
5) While fish is steaming, heat up soy sauce with sugar until soy sauce is warmed and sugar melted. Set aside. Heat up vegetable oil and set aside.
6) When fish is done steaming, remove plate from pot and drain any excess water from plate. Remove ginger. Place remaining thinly sliced scallions over fish. Drizzle warmed oil over fish. Drizzle warmed sweet soy sauce along sides of fish. Serve immediately.
I didn’t quite know what I was getting myself into the first time I happened upon a Chinese hotpot restaurant, but the deliciousness is something everyone should experience! Hotpot has everything you could ask for in a great meal - a shared dinner filled with a variety of fresh ingredients that you get to cook yourself right at the table in a simmering pot of perfectly seasoned broth while socializing with your friends and family. Yes, please!
The origin of the name Cullen Skink is a bit obscure except that Cullen is the name of a village on the north east coast of Scotland. Purists would say that you shouldn’t use just any smoked haddock, but rather “finan haddie”, which is haddock smoked over green wood and peat.
BORSCHT is a winter soup.
It differs from other soups by presence of Red Beetroot.
In the summer, BORSCHT can be vegan, but in the winter it is cooked in a fatty bouillon or with pieces of bacon (also a cabbage, carrots, potatoes, tomatoes or tomato paste, sweet pepper, herbs, onions, garlic)
To prevent the beets from losing their red color, it is better to rasp a cooked one at the end of cooking ( or marinated beetroot).
Add sour cream for taste!
this receipt is for "Global Cuisine"
Fave Memory: My Dad – an excellent cook – did most of the cooking in our house, and this was a favourite hearty lunch or dinner with some nice crusty bread and cheese. He rarely followed a recipe, though – just went by instinct and experience. We lost him earlier this year and I still can't believe I can't just call him up and confirm the ingredients or instructions – so this is to the best of our recollection. He loved everything to do with the sea and I can't think of another dish that reminds me more of my Dad.