Posts tagged ‘cabbage’

February 19, 2012

Chicken Vegetable Soup

by horseradishsauce

I made this today and it is quite tasty. It’s my own recipe. I generally don’t like fennel, but it’s quite good in soup.

Chicken Vegetable Soup

  • 2 tablespoons olive oil
  • 1 1/2 chicken breasts
  • 1 onion
  • 4 cloves of garlic, chopped or mashed, as you please
  • 1/4 teaspoon chopped/ground fresh ginger root
  • 1/2 jalapeno pepper
  •  about 1 cup chopped tomatoes
  • 1/2 cup split green peas
  • 8-10-ish cups of water, or however much broth you want.
  • 2 cups chopped cabbage
  • 1 carrot
  • 1 stick celery
  • freshly-ground mixed pepper
  • about 1 tablespoon Kosher salt
  • as much fresh ground black pepper as you like
  • 1 tablespoon dried oregano
  • 1/2 tablespoon dried basil
  • 1 teaspoon fennel seeds

Heat the olive oil on medium in a soup pot. Chop up/slice/grind your ingredients as you please. Add the onion, garlic, jalapeno, ginger, and chicken to the oil. Grind some mixed pepper on top. Stir it occasionally. Once it’s cooked a little, add the tomatoes, oregano, basil, and fennel and let it cook until it’s saucy. Add the peas, cabbage, carrot, celery and water. Let it simmer, covered, on medium-low for about 2 hours. Add the salt and pepper as you please. Cook it for another 15 minutes or so, then let it cool and eat.

If you have room in your pot, add a zucchini.

Like many soups, it’s even better the next day.

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September 17, 2010

Asparagus and Cabbage

by horseradishsauce

This is one of my favorite things to eat. For some reason it’s really filling even though it’s not a lot of food. It’s really quick (about 10 minutes) and pretty refreshing. It’s a really good method for cooking asparagus spears as a side, but I like to add the cabbage, onion and tomato for a meal.

  • 4-5 asparagus spears
  • 1/2 – 1 cup chopped cabbage
  • about 1/8 cup minced red onion
  • about 1/4-1/2-8 cups tomato*
  • salt
  • pepper
  • red pepper flakes or pickle masala or something spicy**
  • 1/2 a lemon
  • about 1 tbls olive oil

*just kidding about the 8 cups. It’s really however much tomato you want. I use 1/2 – 1 roma tomato, so probably 1/2 a cluster tomato or like 1/4 hydrophonic tomato or whatever those huge, tasteless ones are called.

**red pepper flakes work fine, but I bought a bag of pickle masala at an Indo-Paki store and I’ve been using it in place of chili powder and red pepper flakes because it’s delicious and spicy and different. There are no ingredients on the bag, so I dunno what it is. Lots of chilis and probably turmeric and so on.

1. Heat the oil at about a medium.
2. Break off the bottoms of the asparagus spears. Just pull at an angle and all the hard part will break off so you don’t have to guess where to cut. Chop up everything.
3. Once the oil is hot, put in the asparagus and roll it around to coat it in the oil. Add the onions then the cabbage***. Grind up some salt and pepper and add whatever spicy spice you’re using, unless it’s the red pepper flakes.
4.  Sauté everything for about 5 minutes, turning the asparagus occasionally. You don’t want to overcook anything, but you want your asparagus a little soft. Or anyway, that’s how I want it.
5. Once it’s done, put it on your plate. If you’re using them, sprinkle the red pepper flakes on top of everything. Squeeze the lemon over it all and add the tomato. Enjoy :) .

(Another variation is salt, pepper and sesame seeds.)

***I do it in this order because I want the asparagus touching the pan. I also want the onions touching the pan, but they can fall where they please once the spears are in the pan. The cabbage is fine if it doesn’t cook all the way through.