Cabbage Soup

Ingredients
1 small cabbage, finely shredded
1 middum onion
2 cloves garlic, chopped
2 medium tomato, peeled and diced
1 mediumpotato,cubed
2-3 tbs shortering or butter and vegetable oil,
6-7 cups chicken broth or water
salt and pepper
1 tbs tomato paste
1 tbs pepper paste (optional)


Prepration
Heat the oil in cooking pan, add the onions and fry untill pale, add the potatoes and shredded cabbage and stir-fry untill the cabbage is tender,
add tomatoes,tomato and pepper paste, salt and black
pepper,
pour the chicken broth or water over the vegetable,
cover and simmer over low heat untill all the vegetable are soft,

Serve with sour cream

Wonderful Wonton Soup

• 2 to 3 thin slices fresh ginger
• 5 or 6 bok choy leaves, washed
• Pepper to taste
• FOR THE WONTONS:
• 1/2 pound ground pork (for lower-fat wontons, use ground turkey)
• 2 scallions, finely chopped

• 1 tablespoon minced fresh ginger
• 1 small clove garlic, minced
• 1 tablespoon plus 1 teaspoon soy sauce
• 1 teaspoon rice vinegar
• 1/4 teaspoon sesame oil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 teaspoon cornstarch
• 35 to 40 wonton wrappers

Instructions

1.     In a large saucepan, combine the chicken broth, water, and ginger slices. Cover and bring the broth to a gentle simmer, then turn off the heat. Cut the bok choy into small pieces and set it aside.

2.     Combine the pork, scallions, ginger, and garlic in a mixing bowl. Add the soy sauce, vinegar, sesame oil, salt, pepper, and cornstarch and mix well with a rubber spatula.

3.     Remove the wonton wrappers from their package and cover them with a damp paper towel to keep them from drying out. Assemble the wontons (see below), place them on a large plate or a baking sheet lined with waxed paper, and cover them loosely with plastic wrap..
Assembling the Wontons:
1. Place a wrapper flour side up on your work surface. Using a spoon and a chopstick, drop a scant teaspoon of the meat mixture onto the wrapper.
2. Moisten all the edges of the wrapper with a wet fingertip, then fold it over so the edges meet. Pinch the edges to seal them.
3. Using your finger or a chopstick, make an indentation in the middle of the filled wonton.
4. Dab a drop of water on the two corners and fold them in so they overlap above the indentation. Pinch them together to secure them in place.

4.     Bring the chicken broth to a boil. Use a slotted spoon to add the wontons a few at a time, keeping the broth at a low boil. Cook the wontons until they are no longer pink inside (remove one and cut it open to check), at least 7 minutes. Turn the heat back to high, add the bok choy, cover, and cook it for 3 minutes. Turn off the heat and add pepper to taste.

Transfer 5 or 6 wontons to each soup bowl and ladle on the hot broth. Makes 6 to 8 servings.

1.     Nutritional Information:
Per serving (5 wontons and 1 cup of broth):
Calories 195
Carbohydrates 22.1g (7% DV)
Total Fat 7g (11% DV)
Saturated Fat 2.4g (12% DV)
Cholesterol 25.1mg (8% DV)
Sodium 1054 mg (using canned broth) (44% DV)
Sodium 534 mg (using low-sodium broth) (22% DV)
Vitamin A (14% DV)
Vitamin C (13% DV)
Folate (11% DV)
Vitamin K (16% DV)
Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Curried Pumpkin-Apple Soup

 

Serve this scrumptious dish as a first course on Thanks giving Day or as dinner's main event on a chilly evening. The curry gives it a subtly exotic flavor, while the apple and honey add a touch of sweetness.

Ingredients

• 2 tablespoons butter
• 1 cup chopped onion
• 1 cup chopped celery
• 1/2 large apple, peeled, cored, and chopped
• 2 teaspoons mild curry powder
• 3 cups chicken broth

• 1 1/2 cups solidly packed pumpkin mash or canned pumpkin
• 1/4 teaspoon salt, plus more to taste
• 1 whole bay leaf
• 1/3 cup heavy cream
• 2 to 3 tablespoons honey or maple syrup
• Sour cream and chives, for garnish (optional)

Instructions

1.     Melt the butter in a medium-size soup pot. Stir in the onion, celery, and apple. Partially cover the pot and sauté the ingredients over medium-high heat until the onion is clear, about 8 minutes. Stir in the curry powder and sauté the mixture for another minute. Stir in 1 cup of chicken broth and cook it for 1 minute more.

2.     Pour the contents of the pan into a blender or food processor, add the pumpkin, and puree the soup until it's smooth.

3.     Pour it all back into the pot, then stir in the remaining chicken broth, the salt, and the bay leaf. Set the soup over medium-high heat and bring it to a simmer, stirring occasionally.

4.     After 5 minutes, stir in the heavy cream and 2 tablespoons of honey. Taste the soup, adding more salt or honey if necessary to get the desired balance of sweet and savory. Simmer it for 2 minutes more, remove the soup from the heat, and serve it hot. For a pretty -- and tasty -- touch, garnish each bowl with a dollop of sour cream and a sprinkling of chopped chives. Makes 6 servings.

Welcome to Ncuisine!

Hello to all,

fellows chefs, food enthusiasts and anyone that likes to eat,
on this website I will try and post recipies I cook and photos of the results,
I would love to hear about your attempts, your comments or suggestions to keep this project of mine going,
much love from Nepal
Lets Eat!