Slow Cooker French Onion Soup

1/4 cup unsalted butter 6 thyme sprigs 1 bay leaf 5 pounds large sweet onions, vertically sliced (about 16 cups) 1 tablespoon sugar 6 cups unsalted beef stock (such as Swanson) 2 tablespoons red wine vinegar 1?1/2 teaspoons kosher salt 1 teaspoon black pepper 24 (1/2-ounce) slices whole-grain French bread baguette 5 ounces Gruyère cheese,… Continue reading Slow Cooker French Onion Soup

Budae Jjigae (Korean Army Base Stew)

1 medium yellow onion, halved and thinly sliced 5 ounces Korean radish or daikon, peeled, quartered, then thinly sliced crosswise 1 (12-ounce) can Spam, quartered lengthwise and thickly sliced crosswise 1 pound link sausages (a mix of sliced kielbasa, hot dogs, breakfast sausages and sweet or spicy Italian sausages), cut into bite-size pieces 1 cup… Continue reading Budae Jjigae (Korean Army Base Stew)

Korean-Style Ground Pork Noodle Soup

For pork topping: 1 lbs ground pork 4-5 garlic cloves, finely chopped 1 Tbsp ginger, finely chopped 1 Tbsp honey 2 Tbsp soy sauce 1 Tbsp gochujang chili paste 2 tsp sesame oil For broth: 1 small red or yellow onion, chopped 1 Tbsp to 1.5 Tbsp gochujang chili paste 1 Tbsp honey 6 cups… Continue reading Korean-Style Ground Pork Noodle Soup

Filipino Chicken Caldereta

2.5 lbs chicken thighs 3 Tbsp cooking oil 1 14.5 oz can coconut milk 1.5 cup tomato sauce or crushed tomatoes 1 medium onion, chopped 1 cup green peas 1/2 green bell pepper 1/2 red bell pepper 1/2 yellow bell pepper 12-14 baby carrots 3 small potatoes, cubed 1/2 lemon, juiced 3 Tbsp chopped garlic… Continue reading Filipino Chicken Caldereta

Filipino Chicken Asado (Kapampangan style)

To marinate: 2 lbs bone in chicken thighs, skin removed 1/4 cup soy sauce 1/4 cup lemon juice 2 bay leaves 3 garlic cloves, finely chopped 1/2 tsp black pepper 1 star anise For Asado: 3 Tbsp oil 1 onion, chopped 4 garlic cloves, finely chopped 1.5 cup tomato sauce 2 Tbsp oyster sauce 1/2… Continue reading Filipino Chicken Asado (Kapampangan style)

Maafe – Senegalese Peanut Stew with Beef or Chicken and Vegetables (with Stovetop, Pressure Cooker, and Slow Cooker Variations)

2 lbs chicken or beef, cut into chunks (see note 1) To marinate the meat: 1 tsp paprika 1 tsp garlic, finely chopped or minced 1 tsp ginger, finely chopped or minced 1/2 tsp salt 1/2 tsp freshly cracked black pepper For Maafe: 1 large onion, chopped 1 Tbsp garlic, minced 1 Tbsp ginger, minced… Continue reading Maafe – Senegalese Peanut Stew with Beef or Chicken and Vegetables (with Stovetop, Pressure Cooker, and Slow Cooker Variations)

Kedjenou – Cote d’Ivoire Spicy Chicken and Vegetable Stew (with Stovetop, Oven, and Slow Cooker Variations)

4-5 chicken thighs 2 medium onion 3 medium bell peppers (I used red, green and yellow) 1 small eggplant 4 medium tomatoes 4 scallions 1.5 Tbsp chopped ginger 1.5 Tbsp chopped garlic 2 bay leaves 8-10 sprigs fresh thyme (or 1 tsp dried) 1 tsp smoked paprika 2-3 hot peppers (I am using habanero) Salt… Continue reading Kedjenou – Cote d’Ivoire Spicy Chicken and Vegetable Stew (with Stovetop, Oven, and Slow Cooker Variations)

Quick Tomato Soup With Grilled Cheese

FOR THE TOMATO SOUP: 1 (28-ounce) can whole peeled tomatoes 3/4 cup chicken or vegetable broth, plus more as needed 1 large yellow onion, coarsely chopped 4 tablespoons unsalted butter 1 1/2 teaspoons dried oregano 1 teaspoon granulated sugar Salt and black pepper FOR THE GRILLED CHEESE: Mayonnaise 8 slices brioche or milk bread, crusts… Continue reading Quick Tomato Soup With Grilled Cheese

Chinese “Detox” Soup

2 tablespoons olive oil or any neutral-flavored cooking oil 2 slices ginger (julienned—or kept whole if you don’t like eating the ginger) 8 ounces tomato (cut into large chunks) 4 ounces mushroom (such as button, cremini, oyster, or shiitake, thinly sliced) 4 cups water 8 ounces silken tofu (cubed) 2 tablespoons dried seaweed (wakame) 2… Continue reading Chinese “Detox” Soup

Malaysian Curry Noodle Soup (with variations)

Broth 1 cup of water 1 cup of chicken broth 2 Tbs Mama Lam’s Curry Paste 2oz Coconut Milk Salt (if preferred) Noodles Use whichever noodles are preferred: Rice noodles, Udon, Vermicelli, etc. Toppings You can use anything as a topping – vegetable, seafood, poultry, beef, pork, etc. To make the topping more flavorful, we… Continue reading Malaysian Curry Noodle Soup (with variations)

Simple Curry Laksa

1 pound chicken wings 1 oz ginger, crushed 3 cloves garlic 2 scallion heads 1 scallion, sliced for garnish 2 thai chili pepper 1 box of Nona Lim Laksa noodles 1 tbsp Mama Lam’s curry paste 1 tbsp Mama Lam’s hot sauce 200 ml coconut milk 400 ml chicken broth Saute aromatics (garlic, ginger, chili,… Continue reading Simple Curry Laksa

Brodo di Pollo con Pastina (Chicken Soup With Pastina)

2 large boneless, skinless chicken breasts (about 1 pound) 1 large yellow onion, thinly sliced 3 tablespoons extra-virgin olive oil 2 tablespoons kosher salt (Diamond Crystal), or to taste 1/2 teaspoon garlic powder 1/4 teaspoon black pepper 3 large carrots, peeled and sliced into 1/4-inch half moons 3 large celery ribs, sliced into 1/4-inch half… Continue reading Brodo di Pollo con Pastina (Chicken Soup With Pastina)

Bisi Bele Bath

For the rice: 1 cup regular rice (i used sona masuri rice) 1/4 cup raw peanuts 1/4 teaspoon rock salt (edible and food grade) (sendha namak) 2 1/2 cups water for cooking the rice. for the dal 3/4 cup arhar dal (tuvar dal or pigeon pea lentils) 1/2 teaspoon turmeric powder 2 cups water Cooking… Continue reading Bisi Bele Bath

Go-to Basic Dal

For the dal: 1 cup masoor dal (also known as split and dehusked pink lentils, red lentils, or dhuli masoor) 1 teaspoon ground turmeric 1 teaspoon kosher salt 2 tablespoons fresh lime juice (from about 1 lime) For the seasoning (also known as chhonk) 2 tablespoons ghee or olive oil 2 teaspoons cumin seeds 2… Continue reading Go-to Basic Dal

Paripoo (Sri Lankan Lentils)

1/2 lb. red lentils 2 cups water 1/2 onion, chopped 2 to 3 green chilies, sliced 2 cloves garlic, sliced 1-inch piece pandanus (optional) 1-inch stalk lemongrass 1-inch stick cinnamon 1 cardamom pod 1 clove 1/2 teaspoon turmeric 1/2 cup coconut milk salt to taste tempering: 2 tablespoons oil 1/2 onion, sliced 1 sprig curry… Continue reading Paripoo (Sri Lankan Lentils)

Basic Sambar

Cook 3 tablespoon of toor dal in 3 cups of water with 1/2 tsp cooking oil and a pinch of turmeric. Add 300g of vegetables of your choice plus 1 cup of water. Grind 1 tablespoon of MTR Sambar Powder with grated coconut and 1/2 cup water Mix this with the cooked dal. Add 2… Continue reading Basic Sambar

Harira

2 tablespoons olive oil 1 onion, diced 2 stalks of celery, inner leaves are fine, chopped small 4 cloves garlic, chopped 1 1/2 teaspoons dried ground ginger 1/2 teaspoon black pepper 1/2 teaspoon turmeric 2 teaspoons cumin 1 teaspoon smoked paprika 1/4–1/2 teaspoon cayenne 6 cups broth, vegetable or chicken or water 1 28 ounce… Continue reading Harira