Cauliflower Soup

Serving Size: about 2 qts

Ingredients

• ½ of a cauliflower or 1 bag of cauliflower florets
• 1 can of chicken broth
• 10-20 assorted Chinese fish balls (福州魚丸, 魚包蛋, 魚豆腐)

Step by Step

1. Wash and chop up the cauliflower into florets.
2. Rinse the assorted fish balls.
3. In a pot, add in the cauliflower, fish balls, and chicken broth.
4. Fill the pot with cold water until the pot is about ¾ filled.
5. Cook the soup on medium heat until it boils.
6. Add in salt to taste and serve.

Chicken Noodle Soup

Serving Size: about 3 qts

Ingredients

• ½ lb of Herb Chicken Marinade chicken
• 12 oz of noodles (farfalle, fusilli, spaghetti, etc.)
• 1 lb of celery hearts
• ½ lb of carrots
• ½ white onion
• 1½ cup of chicken broth (1 can)
• 6 cups of cold water
• 1½ tsp of salt
• ½ tsp of black pepper
• ½ tsp of oregano
• Pinch of dried parsley

Step by Step

1. Dice the chicken into ¼" cubes.
2. Marinate the meat using the Herb Chicken Marinade. The marinade recipe is for 1 lb, so cut the ingredient amounts in half.
3. Peel and dice up the carrots into ¼" cubes.
4. Wash and de-string the celery. Break the celery in half and pull to remove the strings.
5. Chop the celery into ½" thick slices.
6. Dice the onions into ¼" cubes
7. In a pan, heat up 1 spatulas worth of oil.
8. Once the oil is warmed, cook the chicken on medium heat for about 4-6 minutes until ready. Then, set aside.
9. Using the same pan, add in another ½ spatuals worth of oil.
10. On medium heat, saute the onions until they are translucent.
11. Place the carrots, celery, and cooked onions into a pot.
12. Add in the chicken broth and cold water.
13. Cover and cook the pot on medium heat until it boils.
14. Once boiled, turn to medium low heat and add in the cooked chicken.
15. Add in salt, pepper, oregano, parsley, and noodles.
16. Stir and cover. Let it cook until it boils again.
17. Once boiled, taste and adjust seasoning if needed.

Clam Chowder

Serving Size: about 1½ qts

Ingredients

Preparing Clams

• 2 ½ lbs of clam (about 36 of them)
• 4-5 cups of cold water
• ¼ cup of white wine

Soup

• 6 pieces of bacon
• 1 tbsp of unsalted butter
• 1 shallot
• 4 cloves of garlic
• ¼ of a celery heart (3-4 stalks)
• ½ tsp of black pepper
• ½ tsp of oregano
• 1 tsp of salt
• ½ cup of water
• 3½ tbsp of flour
• 1 bay leaf
• 2 yukon gold potatoes
• 3 cup of half & half

Step by Step

1. Begin by preparing the clams. Soak the clams in salt water for 5-10 minutes. Then thoroughly wash them.
2. In a pot, boil cold water.
3. Once water is boiled, add in the clams and white wine. Cook on medium heat until clams open up.
4. Remove the clams from the pot and save 3 cups of the clam juice/water for later.
5. Once the clams cool, remove from shells.
6. In a pan, cook the bacon on medium heat until crisp. Set aside to let cool. Once cooled, dice into small pieces.
7. Dice the potatoes and celery into small cubes, and mince the garlic and shallots.
8. In a pot, melt the butter on low heat.
9. Once melted, put shallots and garlic and cook on medium heat.
10. Once the shallots and garlic are fragrant, add in the celery, black pepper, salt, and oregano.
11. Cook on medium heat until the celery starts to soften. Then, add the ½ cup of cold water and the flour.
12. Mix until the flour is no longer in clumps and the pot starts to boil.
13. Add in 3 cups of the leftover clam juice/water from preparing the clams.
14. Add in the potatoes and the bay leaf. Cover the pot and let it cook on medium heat until it boils.
15. Once boiled, pour in the half & half and stir. Cover and let it boil.
16. After it boils, turn to low heat and add in the clams. Let it simmer for 20 minutes.
17. Enjoy with oyster crackers!

Slow Cooker Chili

Serving Size: 3 qts

Ingredients

• 2 lbs of ground beef (1 lb of 80/20 and 1 lb of 90/10)
• 1 sweet onion
• 1 tomato
• 15.5 oz of black beans (1 can)
• 28 oz of tomato puree (3 cups)
• 3 tsp of chili powder
• 2 tsp of paprika
• 1½ tsp of garlic powder
• 1 tsp of salt
• 1 tsp of black pepper

Step by Step

1. Dice the onion.
2. In a pan, add in one spatula worth of oil.
3. On medium heat, add in the onion. Sprinkle a bit of salt to help cook.
4. When the onions are 50% cooked, add in the ground beef.
5. Sprinkle in some salt and black pepper.
6. Cook on medium heat.
7. When done, strain out the oil and add into the pot.
8. Dice the tomato and place into the pot.
9. Add in the black beans, tomato puree, chili, paprika, garlic powder, salt, and black pepper.
10. Mix and then place into slow cooker.
11. Let it simmer on low for 4-6 hours.
12. When it boils, taste and adjust if needed.
13. Garnish with toppings (shredded cheese, green onion, tortilla chips).

Spicy Beef Tofu Soup

Serving Size: 3 qts

Ingredients

• 1 lb of Korean Spicy Beef Mariande beef
• 4 cloves of garlic
• 1 white onion
• 4 cups of cold water
• 4 tbsp of soy sauce
• 1 tbsp of rice wine
• 1½ tbsp of gochugaru
• 1 tsp of sugar
• ½ tsp of sesame oil
• 10 oz of white mushrooms
• 4 cups of napa cabbage
• 1 cup of Kimchi
• 38 oz of soft tofu

Step by Step

1. Marinade the meet using the Korean Spicy Beef Mariande .
2. Finely dice the garlic and slice the onion. Set aside.
3. Chop up the napa cabbage and slice the mushrooms and tofu.
4. In a bowl, mix together the soy sauce, rice wine, gochugaru, and sugar. Mix until the gochugaru and sugar dissolve.
5. In a pot, heat up about 2 spatulas worth of oil.
6. On medium heat, cook the beef until it is about 80% done and the remove from pot. They should be a little pink as they will continue to cook for a bit after being removed from the pot. Leave the sauce in the pot.
7. On low heat, add in the garlic and onions. Stir until they become fragrant.
8. Add in the soy sauce mixture. Cook on medium heat until the alcohol from the rice wine burns away.
9. Add in 4 cups of cold water and stir. Cover and let it cook on medium high heat until it boils.
10. Once it boils, add in the napa cabbage, mushrooms, and kimchi. Stir and then cover again until it boils.
11. After it boils, add in the soft tofu and the sesame oil. Stir and cover again until it boils.
12. Once it boils, turn it to low heat and let it simmer for 10 to 15 minutes.
13. Optional: Add in an egg and let it sit for 2 minutes.
14. Once it finishes simmering, turn off the heat and enjoy with rice.