Chicken Laksa

So fragrant! So flavorful in every bite! So easy!

1 1/2 T. peanut or sesame oil
3 or 4 chicken breasts sliced into thin strips.
2 tsp. red chili paste
3 cloves garlic, minced
2 inch piece of fresh ginger, finely grated
1 tsp. ground coriander
1/2 tsp. ground turmeric
1 tsp. brown sugar
grated zest of one lemon
1/4 cup lemon juice (about 1 1/2 lemons)
1 T. fish sauce (optional. Yuck!)
4 to 6 cups chicken stock. (For dinner for 2-3 people, use 4 cups. For more, use 6).
2 cups coconut milk (16 oz. or close - some cans are only 13.5 oz and that's fine enough. )
Spoon over Top Ramen noodles (don't use flavor packets, of course) or my favorite, Jasmine rice.

Garnish:
Must have cilantro!
bean sprouts and sliced green onions (optional)

Preparation:
Get all the zesting and grating, and mincing done and have ready.

In large skillet or very large sauce pan, heat oil on medium high heat.
Cook chicken, turning frequently.
Add chili paste, garlic, ginger, coriander, turmeric, sugar, and zest. Cook stirring 3-4 minutes.

Add lemon juice, fish sauce, stock and coco milk. Increase heat to steady simmer and then reduce to med-low and simmer for 15 minutes.

Cook rice or ramen noodles separately and drain.

Ladle soup over noodles in individual bowls. Top with cilantro and other garnishes. Enjoy!

Eat with chopsticks or fork in one hand and a spoon in the other!

So good!!

Greggor's Carrot Apple Curry Soup

This is one of those "eye-ball it" recipes so have fun with it! Tastes delicious! Pair with grilled cheese sandwiches with tomato and bacon.

1.) Sautee diced yellow onions in lots of butter at the bottom of a big pot. Just until soft.

2.) Add about 5 thinly sliced carrots. Cook covered until soft.

OPTIONAL: Add minced fresh ginger (from 2-3 inch piece)

3.) Add 1 cup apple juice or cider.

4.) Add 2 roughly chopped golden apples

5.)Season with lots of yellow curry powder

6.) Bring veggie or chicken broth to a boil in separate sauce pan. Then add to pot.

7.) Let simmer for 15 minutes.

8.)Puree the mixture. Add creme/milk to taste.

9.) Brown off 2 additional roughly chopped golden apples in butter. Then add to soup mixture.

Enjoy!

Alturas Baked Potato Soup

4 Baking potatoes (2 1/2 lbs)
2/3 cup flour
6 cups milk
1 cup cheddar cheese
1 tsp salt
1/2 tsp pepper
1 cup sour cream
3/4 cup chopped green onions (divided)
6 bacon slices cooked and crumbled

Pierce potatoes, bake for 1 hour or until tender (or use leftover cooked baked potatoes)
Peel and coarsely mash.

Place flour in large soup pan, gradually add milk, stirring with whisk.
Cook over medium heat until thick and bubbly.

Add mashed potatoes, 3/4 cup cheese, salt/pepper.
Stir until cheese melts.
Remove from heat, add sour cream and 1/2 cup onions.
Cook over low heat 10 minutes.
Garnish and serve

Taco Poop Soup (Looks gross, tastes delicious!)

1 - 2 lbs ground beef
1 can chili
1 big can crushed tomatoes
1 pkg taco seasoning
1 medium can tomato sauce
1 can corn undrained
1 can water

Simmer

Orange Lentil Soup

1 onion diced
1 clove garlic minced
1 1/3 cups lentils
3/4 cups orange juice (plus a dash)
2 carrots chopped
1 bay leaf
1/4 tsp thyme
4 cups broth
1/2 cup water

Simmer onions and garlic in olive oil at bottom of pan.
Then add all other ingredients.
Simmer 40 minutes

Hearty Pork Stew

1 1/2 lb pork boneless loin roast, trimmed of fat
3 medium carrots, cut into 1/4 inch slices (1 1/2 cups)
1 medium onion, chopped (1/2 cup)
2 cups 1/2-inch cubes peeled parsnips
1 1/2 cups 1-inch cubes peeled butternut squash
4 cups chicken broth
1 T. chopped fresh or 1 tsp. dried sage leaves
2 tsp. chopped fresh or 3/4 tsp. dried thyme leaves
1/2 tsp salt
1/2 tsp pepper
3 T. all-purpose flour
3 T. butter or margarine, softened

Cut pork into 1-inch cubes.
In 4- 5-quart slow cooker, mix pork and remaining ingredients except flour and butter.
Cover and cook on low heat setting 6 to 7 hours.
In small bowl, mix flour and butter; gradually stir into stew until blended.
Increase heat setting to high.
Cover and cook 30 to 45 minutes, stirring occasionally, until thickened.

6 servings

Minestrone Soup

1 can (28 oz) whole tomatoes, undrained
1 can (15 to 16 oz) great northern beans, undrained
1 can (15 to 16 oz) kidney beans, undrained
1 can (15.25 oz) whole kernel corn, undrained
2 medium stalks celery, thinly sliced (1 cup)
1 small zucchini, sliced (1 cup)
1 medium onion, chopped (1/2 cup)
1 cup shredded cabbage
1/2 cup uncooked elbow macaroni or broken spaghetti
1 1/4 cups water
1 tsp. Italian seasoning
2 vegetable bouillon cubes
1 clove garlic, finely chopped
Grated Parmesan cheese, if desired.

In 4-quart Duth over, heat all ingredients except cheese to boiling, breaking up tomatoes; reduce heat to low.
Cover and simmer 15 to 20 minutes, stirring occasionally, until macaroni and vegetables are tender.
Serve with cheese.

6 servings.