Hot N Sour Soup

  • 3/4 pound pork tenderloin, cut into 1-1/2-inch x 1/4-inch strips
  • 1 tablespoon olive oil
  • 1/2 pound sliced fresh mushrooms
  • 6 cups chicken broth
  • 1/4 cup soy sauce
  • 2 tablespoons chili garlic sauce
  • 3/4 teaspoon pepper
  • 1 package (14 ounces) extra-firm tofu, drained and cut into 1/4-inch cubes
  • 1 can (8 ounces) bamboo shoots, drained
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1/2 cup white vinegar
  • 1/3 cup cornstarch
  • 1/3 cup cold water
  • 2 teaspoons sesame oil
  • Finely chopped green onions

In a Dutch oven, brown pork in oil until no longer pink; remove meat and keep warm. Add mushrooms; saute until tender. Set aside and keep warm.

Add the broth, soy sauce, chili garlic sauce and pepper read more

Italian Wedding Soup

Meatballs

  • 1 pound ground beef
  • 1 pound sweet Italian sausage bulk or removed from the casing
  • 1 cup grated Parmesan cheese
  • 2/3 cup Italian bread crumbs
  • 2 large eggs
  • 3 tablespoons chopped chives
  • 2 teaspoon fresh thyme leaves
  • 2 cloves garlic minced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoon olive oil

Soup

  • 1 bunch Swiss chard or spinach
  • 2 tablespoon olive oil
  • 1 large onion chopped finely
  • 3 large carrots diced to 1/2-inch chunks
  • 8 cups chicken stock
  • 1 cup dry white wine
  • 1 bay leaf
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup orzo pasta about 8 ounces or another small pasta

To Finish

  • Additional salt and pepper to taste
  • Grated parmesan cheese

Instructions

Make the meatballs by combining the beef, sausage, parmesan, bread crumbs, egg, chives, thyme, garlic, salt and pepper in a large bowl. Massage ingredients together read more

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