Skip to main content

One pot winter stew with Wild salmon

Thought I'd try another immune boosting recipe by Andrea Beaman. This is a one pot meal, and all the ingredients listed are all rich in vitamin, minerals and fiber. Most of the ingredients can be purchased from your local Asian grocery store.

Ingredients:
6 c water
1 inch ginger peeled into matchsticks
1 red onion peeled cut into large chunks
2 carrot cut in thick diagonals
1/4c winter squash diced
3-4 pcs lotus root, soaked in water
4-5 shitake mushrooms sliced thin
6-7 oz wild salmon or other fish
2c brocolli florets stem sliced into thin rounds
2-3 kale leaves ct into bite size pcs
4T white miso paste
2c left over grain or noodles
1 bunch watercress

directions:

Bring water, ginger,onion, carrots,squash,lotus root & shitake mushrooms to a boil. Reduce flame and simmer for 5-7 minutes. Add salmon and cook for 5 minutes. Add broccoli, simmer for 2-3 minutes. Add kale leaves and simmer for another 2-3 minutes. Dlute miso in a small cup of water and add to soup. Add leftover grain or noodles simmer for another 2-3 minutes. Remove heat and garnish with watercress when serving.

Comments

Popular posts from this blog

Jollibee fried peach mango pie

Hmmm.  I went to Jollibee in Jersey city, NJ to get one of the peach mango pies.  Unfortunately they were out, so I got the banana langka instead. Then I had one of those light bulb moments to make my own Peach mango pie.  Crazy huh?  The important thing was the filling.  The filling would be a little bit hard if the yellow ripe mangoes were out of season.  Luckily Del Monte now sells them in the little plastic cups.  Filling: 1 C of yellow sliced and cubed mangoes, ripe and peaches  or Del Monte cubed mangoes and peaches with syrup 2 T peach jam preserves 1T white sugar In a little saucepan, cook the mangoes in sugar for 1 minute in medium heat until mangoes soften.  Add the peach jam and mix. Simmer for another 1 minutes.   Transfer to a bowl and cool in refrigerator. Crust: Buy the PUFF pastry crust from the supermarket.  Lay out and cut in squares.   Add the mango peach filling.  Top with ...

Ginataang Kalabasa at Sitaw with Hipon (Shrimp, Squash & Green Vegetables in Coconut Milk)

Ginataang Kalabasa at Hipon Ingredients 1 c Peeled Raw Shrimp 1/2 White Onion Chopped 1T Minced Garlic 1T Bagoong Alamang (Shrimp Paste) 1 can Coconut Milk 3 c Kalabasa (Orange Squash) in cubes (3 inches) 1 c Green Beans or Sitaw cute in 3 inches length 1/2 c Spinach or Green leafy vegetable 1 T oil for pan Cooking Directions Heat oil in a deep pot. Saute Onions and Garlic to soften. Add Shrimp until it turns pink, remove shrimp and set aside in a bowl. Add bagoong to the pot and pour coconut milk. Mix. Let boil then simmer to medium low for 5 minutes or until reduced. Add Squash, cover and simmer for 7 minutes or until semi-soft. When done, add the shrimp, green beans and season with Black Pepper (ground) to taste. Cover and simmer for 5 minutes or until tender. Add chopped leafy greens and mix. Cover again and let soften for an...

Pressure cooker Keto Leche Flan

Recipe Ingredients:  2 cans of Evaporated Milk  10 Tbsp of  powdered erythritol Lakanto  1 cup of Lakanto Golden 2 cups water 9 egg yolks 1 egg 1 tsp vanilla  2 tbsp butter  Directions:  1. First make your keto condensed milk by mixing 1 can evaporated milk in saucepan & add your 10 tbsp Powdered Lakanto. Simmer in medium heat stirring until mixture becomes thick consistency ( about 30 min) . Remove from heat & add 2 Tbsp butter. Set aside. 2. In a large bowl, add 9 egg yolks , 1 egg & beat. Add your 1 can evaporated milk, keto condensed milk & vanilla. Gently mix.  3. Pour your mixture in a Ramekin that fits your pressure cooker.  Cover with foil.  4. Pour 1 1/2c water inside pot. Put your trivet & baking container.  5. Set & close lid. Set to 15 min on high pressure, release after it’s done. Remove from pot & set to cool 60 min. Using a knife, loosen edges & invert it to a serving plate.  Cara...